The Co-op Pantry

BY MARY DELPH

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

Rinse the roasting chicken with cold water and pat dry (be sure to check the neck and body cavities for a bag of giblets, and, if present, remove). Combine the salt, pepper, thyme and tarragon. Sprinkle the top and bottom of the chicken with the spice mixture, rubbing to adhere to the skin. Melt the butter in the bottom of a large, heavy-gauge Dutch oven set over medium-high heat. Once the butter is melted and begins to froth, pour the olive oil into the pot. When the oils are again hot, place the chicken, breast-side down in the pot. Sear the chicken until the skin is a rich brown color. Insert a sturdy pair of kitchen tongs into the body cavity of the chicken, gripping tightly. Flip the chicken over to sear the bottom. Once the chicken has browned on both sides, turn off the stove. Scatter the onion wedges and smashed garlic into the pot, around the chicken. Pour the milk over the chicken. Bake for 1 hour and 30 minutes at 350 F or until a meat thermometer inserted into the thickest part of the chicken breast reads 175 F. While in the oven, brush the chicken with the milk in the pot every 20 minutes to baste. If at any time the milk completely evaporates while the chicken is cooking, an additional 1/2 cup of milk may be added. Transfer the chicken to a large cutting board, and let rest 10 minutes. After the rest period, a meat thermometer inserted into the thickest part of the chicken breast should read 180 F before slicing to serve. Spoon the onions, garlic and any remaining milk sauce into a bowl to serve with the chicken.

Note from Mary: You may use 2% or whole milk but NOT skim milk. Use oven temperature only as a guideline, as ovens vary. To assure properly cooked chicken, use the meat thermometer.

Georgia Peach Smoothie

1⁄2 cup plain Greek yogurt 3⁄4 cup milk 2 cups frozen sliced peaches 2 teaspoons honey 1 teaspoon vanilla

Combine all ingredients in blender. Blend until smooth. Divide equally among two glasses and serve immediately.

Ham & Cheese Pops

8 ounces softened cream cheese 1 Tablespoon honey mustard 1⁄2 teaspoon paprika 1 cup shredded extra-sharp Cheddar cheese 2 Tablespoons diced cooked ham 20 Ritz crackers, crushed 20 pretzel sticks 20 slices English cucumber

Combine cream cheese, mustard and paprika in a small bowl; mix until well combined. Fold in cheddar, ham and half of crushed crackers. Moisten hands lightly with water and shape mixture into 20 (1-inch) balls. Gently roll in remaining cracker crumbs; cover and refrigerate for 30 minutes or until ready to serve. When chilled, poke pretzel sticks into cheese balls and place each on a cucumber slice.

Almond Joy Ice Cream

2 cups heavy whipping cream 1-1⁄2 cups whole milk 1 (14-ounce) can sweetened condensed milk 2 Tablespoons coconut extract 1 teaspoon vanilla extract 1 cup unsweetened shredded coconut 1 cup chopped chocolate-covered almonds, divided

In a large bowl, whisk together heavy cream, milk and sweetened condensed milk until well combined. Add in extracts and stir. Pour mixture into freezer canister of ice cream maker according to your ice cream maker’s instructions. As it freezes, gradually add in the shredded coconut and 3/4 of the almonds. Transfer ice cream to a freezer-safe container with lid; top with remaining almonds. Cover, place in freezer and allow to harden for several hours or overnight.

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