Recipes from "Forward by Faith"

What a pleasure it was for me to prepare dinner for all of you who attended the AVC Presents on May 17, 2010. Many of you have requested a copy of the recipes and so I have posted them below. But first, I want to acknowledge those who helped me prepare, cook and clean up after the meal. I could not have pulled it off without these special friends!

Bunnie Arnold
Mark and Becky Solorio
Cheri Casey
Grace Goodman
Elizabeth Noonan
Jean Huff
My husband, Matt Goodman (who seems to get roped into anything I’m doing!)

Thank you again, so very much for all your hard work in making the dinner a success. Lori

Chicken Piccata
· 1/4 cup all-purpose flour
· 1/2 teaspoon salt
· 1/2 teaspoon pepper
· 4 (4 ounce) boneless, skinless chicken breast halves
· 1/8 cup butter, cubed
· 1/8 cup olive oil
· 2 green onions, sliced
· 1/4 cup white wine or chicken broth
· 1 tablespoon lemon juice
· 1 tablespoon capers
In a large resealable plastic bag, combine the flour, salt and pepper. Flatten chicken to 1/2-in. thickness; place in bag, one piece at a time, and shake to coat. In a large skillet over medium heat, brown chicken in butter and olive oil 4 minutes on each side. Remove chicken from the skillet and keep warm. Saute the green onions until just tender. Stir in wine or broth. Bring to a boil. Reduce heat; Stir in the lemon juice and capers and return the chicken to the pan. Simmer, uncovered, for 12-15 minutes or until chicken juices run clear. Serves 4
Pesto Penne Pasta with Roasted Grape Tomatoes and Asparagus
· 8 oz. Penne Pasta
· 8 oz. grape tomatoes
· 8 oz. asparagus, trimmed and cut into 2” pieces
· Pesto sauce, store bought or homemade
· Salt and pepper to taste
· Parmesan cheese
Boil pasta according to package directions. Toss tomatoes in olive oil and sea salt and quickly roast in a very hot oven (475 degrees) about 10 minutes. Saute asparagus in olive oil until crisp tender. Toss tomatoes and asparagus with the pasta, add pesto and salt and pepper to taste. Garnish with parmesan cheese.
Panna Cotta
· 1/3 cup skim milk
· 1 (.25 ounce) envelope unflavored gelatin
· 2 1/2 cups heavy cream
· 1/2 cup white sugar
· 1 1/2 teaspoons vanilla extract
Pour milk into a small bowl, and stir in the gelatin powder. Set aside. In a saucepan, stir together the heavy cream and sugar, and set over medium heat. Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan. Pour the gelatin and milk into the cream, stirring until completely dissolved. Cook for one minute, stirring constantly. Remove from heat, stir in the vanilla and pour into six individual ramekin dishes. Cool the ramekins uncovered at room temperature. When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably overnight before serving. I topped with chocolate buttercream frosting, sliced strawberry and mint leaf. Serves 6.