Jacki Corser: Family favorite meals for Valentine's Day

Valentine’s Day soon will be upon us so I will share some delicious meal ideas and sweet treat recipes both this week and next. The recipe ideas are great for family gatherings or make and enjoy solo. With everyone’s busy schedule the home cook cannot always cook from scratch, so these will help with the time factor.

Try this easy chicken dish with a creamy Florentine Sauce. Chicken is always your best bet for a quick and easy meal. The Tortellini is one of our family favorites and loved by the children who have eaten it.

I love Valentine’s Day, it has a nostalgic feeling we cherish within us as kids and for me this feeling has never gone away. I loved the cards and sweet treat exchanges shared in the classroom. We can create these same feelings at home for our family and friends. Makes some sweets for your sweeties!

And with this I could not agree more.

Jacqueline Iannazzo-Corser is a contributing writer to The Monroe News, writing about food and recipes. She is a chef, co-owner of Public House, culinary specialist at the Opportunity Center at the Arthur Lesow Community Center, and an adjunct professor of culinary arts at Monroe County Community College. She can be reached at dunbar221@yahoo.com.

Chicken Breast Florentine

Serves 6

Ingredients:

• 6 - 4 0z. Chicken breasts

• 1- 10 oz. package of frozen chopped spinach thawed and squeezed dry or fresh

• 1 tablespoon sherry or chicken broth

• 1/2 cup grated Parmesan cheese

• 1 cup shredded part-skim mozzarella cheese

• 1 teaspoon minced garlic

• 2 green onions, chopped

• 1/2 teaspoon dried oregano

• 1/2 teaspoon dried basil

• 2 tablespoons diced pimientos

• 1/2 cup sour cream

• 1/2 cup whole milk

• 1 tablespoon all-purpose flour

• 3 tablespoons butter, divided

• 1/4 teaspoon salt

Directions:

• Flatten chicken into ½-inch thickness.

• In a large, resealable plastic bag combine the Parmesan cheese, basil and oregano.

• Add chicken, a few pieces at a time, and shake to coat.

• In a large skillet over medium heat, cook chicken with 2 tablespoons butter for 4-5 minutes on each side. Using a thermometer temp, the chicken should read 165 degrees when cooked.

• Remove the chicken, keeping it warm.

• In the same skillet, sauté onions in remaining butter for 2-3 minutes or until tender.

• Add garlic and cook 1 minute longer.

• Gradually add flour and salt

• Stir in milk and sherry or broth until blended.

• Bring to a boil.

• Then reduce heat, cook and stir for 1-2 minutes or until thickened.

• Stir in spinach and pimientos and heat through.

• Remove from the heat.

• Stir in the sour cream until blended.

• Spoon over chicken and sprinkle with mozzarella cheese.

Tortellini Sausage and Mascarpone Bake

Serves: 6

Ingredients:

• 1 package (20 ounces) refrigerated cheese tortellini

• 1 jar (24 ounces) pasta sauce with mushrooms

• 8 oz. bulk Mild Italian Sausage

• 1 carton (8 ounces) mascarpone cheese

• 1/2 cup shredded Parmesan cheese

• Crushed red pepper flakes, optional

Directions:

• Prepare tortellini according to package directions.

• In a large cast-iron or other skillet, cook sausage over medium heat until no longer pink, 6-8 minutes.

• Then break into crumbles and drain.

• Stir in pasta sauce and heat.

• Drain tortellini, reserving 1 cup cooking water.

• Add tortellini to sauce with enough reserved cooking water to reach desired consistency.

• Then toss to coat.

• Stir in Parmesan cheese

• Dollop with mascarpone cheese.

• If desired, sprinkle with red pepper flakes.

Note: You can also purchase bulk sausage at your local grocery.

Easy Valentine Peanut Butter Cups

Makes 36

Ingredients:

• 4 to 5 milk chocolate candy bars coarsely chopped

• 1 cup creamy peanut butter divided

• 2 cups semisweet chocolate chips

• 4-1/2 teaspoons butter softened

• 1/2 cup confectioner’s sugar

• 1/2 teaspoon salt

• Colored sprinkles, optional

Directions:

• Combine 1/2 cup peanut butter, confectioners' sugar, butter and salt until smooth.

• In a microwave, melt chocolate chips, candy bars and remaining peanut butter stir until smooth.

• Drop teaspoons of chocolate mixture into paper-lined mini muffin cups.

• Drop a light touch of peanut butter mixture into each cup then top with another teaspoon of chocolate mixture.

• If desired, decorate with sprinkles.

• Refrigerate until set.

• Store in an airtight container.

Mini Brownies with a Kiss

Makes 48

Ingredients:

• 1 package fudge brownie mix (13x9-inch pan size)

• 48 striped or milk chocolate kisses

• Miniature muffin cups

Directions:

• Prepare brownie mix according to package directions for fudge brownies.

• Fill 48 paper-lined miniature muffin cups two-thirds full.

• Bake at 350° for 18-21 minutes or until a toothpick inserted in the center comes out clean.

• Immediately top each with a chocolate kiss. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Valentine Popcorn Snack Mix

Makes 14 Servings

Ingredients:

• 24 oz. of package almond bark

• 2 cups of M&M's

• 14 cups of popped popcorn (approximately 1/2 cups of kernels)

• 1 ¾ cups of dry roasted salted peanuts

Directions:

• Pop popcorn and place in a super large mixing bowl

• Then place the almond bark in a double boiler or microwave safe bowl. Melt according to directions on the package, and keep stirring.

• Pour the melted almond bark over the popcorn and stir until everything is well coated. From the bowl then spread the mixture out on waxed paper.

• Sprinkle M&M's and peanuts over mix before it cools. (If you mix in the M&M’s with the popcorn in the bowl the M&M's will start melting).

• Let sit until completely dry and then break into clumps.

This article originally appeared on The Monroe News: Jacki Corser: Family favorite meals for Valentine's Day