THE CO-OP PANTRY BY M A RY DE L P H
National Dairy Month started out as National Milk Month in 1937 as a way to promote drinking milk. It has now developed into an annual tradition that celebrates the contributions the dairy industry has made to the world! Dairy products are packed with important nutrients like calcium, phosphorus, B vitamins, potassium and vitamin D. Plus, it’s an excellent source of protein. Drinking milk and eating dairy products may prevent osteoporosis and bone fractures and even help you maintain a healthy weight. Oh, and by the way, please thank a dairy farmer, even if you have to do it online.
Skillet Macaroni and Cheese 1 cup dried elbow macaroni 2 Tablespoons olive oil 1 pound boneless skinless chicken breast, cut into 1-inch pieces 1/2 cup onion, finely chopped 1 (5-ounce) package cheese, semisoft with garlic and fine herbs 1-1/2 cups milk, fat-free 1 Tablespoon flour 1 teaspoon hot sauce 1/2 cup cheese, shredded cheddar 2 cups fresh baby spinach 1 cup quartered cherry tomatoes Cook macaroni according to package directions and drain. Meanwhile, heat a large skillet over medium-high heat. Add olive oil, chicken and onion. Cook for 6 to 8 minutes or until chicken is no longer pink. Stir in semisoft cream cheese. Gradually add milk and flour into chicken mixture. Continue stirring and cooking over medium heat until mixture is thickened and bubbly. Reduce heat to low. Add hot sauce, cheddar cheese and cooked macaroni. Cook and stir for 1 to 2 minutes until cheese is melted. Stir in spinach. Serve immediately. Top with cherry tomatoes.
Note from Mary: You will likely end up with Boursin brand semisoft cheese. Store in refrigerator until you are ready to start cooking; then let it get to room temperature just a bit before adding to your dish. Boursin cannot be left out for more than a couple of hours, so keep an eye on a clock.
Milk Braised Chicken 1 (4-pound) whole roasting chicken 1-1/2 teaspoons kosher salt 3/4 teaspoon black pepper 1/4 teaspoon dried thyme 1/4 teaspoon dried tarragon 2 Tablespoons butter, salted 1 Tablespoon light olive oil 1 cup medium onion, peeled, root removed and cut into wedges 6 cloves garlic, peeled and smashed 2 cups milk June 2021
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