COOK OF THE WEEK - ASHLEY EMICK

This week’s cook grew up in Johnston, and moved to Humboldt in 2008. Ashley Emick, the daughter of Bill and Jennifer Vanderpool currently of Jefferson City, MO, is a graduate of the University of Iowa and the University of Iowa College of Law. She is currently an attorney at the Arends, Lee and Emick Law Office. It was at the University of Iowa that Ashley met her future husband, Humboldt native Brad Emick. Brad, the son of Greg and Janna Emick, is a Senior Regional Event Manager at EFM. Ashley and Brad were married five years ago and are the parents of a daughter, Mollie, who is 22 months old. The Emicks attend Zion Lutheran Church and besides cooking, they enjoy spending time with family and friends, golfing and boating. A preferred menu for Ashley includes dessert of any kind.Italian Chicken Parmesan8-10 chicken breastsItalian dressing1-1/2 teaspoons salt1/2 teaspoon paprika1 cup Parmesan cheese1 cup breadcrumbs1 jar Old World Style Ragu sauce with mushroomsShredded mozzarella cheese Marinate the chicken breasts in the Italian dressing. Combine the salt, paprika, Parmesan cheese and breadcrumbs. Roll the chicken breasts in the crumb mixture until coated. Place chicken in a baking dish and bake in a preheated 375 degree oven for 20 minutes. Remove from the oven and spread the Ragu sauce and mozzarella cheese on top. Bake again 10 minutes covered and 5 minutes uncovered to thoroughly heat the sauce and melt the cheese. Serve with hot cooked egg noodles spooning some of the extra tomato-cheese sauce over the noodles. Microwave Mexican Meal4-5 round tortillas1 pound ground beef1/2 cup green pepper1/2 cup onion1 envelope of taco seasoning8 ounce can tomato sauce6 ounce can tomato paste1/4 cup water1/2 teaspoon chili powder1 cup sour cream2 eggs1/4 teaspoon pepper2 cups crushed Fritos2 cups grated Monterey Jack cheese Brown ground beef, onion, and green pepper. Mix taco seasoning envelope, tomato sauce and paste into meat mixture. Add water and chili powder. Cook to thicken. In separate bowl, blend sour cream, eggs, and pepper. Put tortillas in bottom of 9x13 microwavable dish. Layer meat and egg mixture until all has been used. Top with cheese. Lastly top with crushed chips. Microwave on high for 10-15 minutes until warm.Sherry Swiss Chicken2 packages of uncooked boneless/skinless chicken fingers (or 6-8 chicken breasts)1 package of sliced Swiss cheese (about 8 slices)1 can of cream of chicken soup1/4 cup cooking sherry6 tablespoons melted butter1 package of Pepperidge Farm Herb Seasoned stuffing (not cubed) Preheat oven to 350 degrees. Spray 9x13 pan. Lay chicken on pan. Top with Swiss cheese. Mix soup and sherry together and pour over the cheese. Sprinkle stuffing over top (approximately 3/4 of package). Drizzle melted butter over top of stuffing. Bake covered for 45 minutes. Uncover and cook for an additional 30 minutes.Shrimp Scampi(serves 4+)2-1/2 pounds of large shrimp (10-15 count per pound) peeled and deveined4 tablespoons olive oil3 tablespoons white wine (Chardonnay works well)1 tablespoon white wine vinegarSalt and pepper- amount depending on taste2-1/4 sticks of butter2 lemons (1 lemon + 1 lemon for cutting up and serving with dish)4 tablespoons minced garlicRed pepper flakes 1/2 to 1 teaspoon depending on tasteOnion seasoning or shallots amount depending on taste1 palm-full of dry parsley2/3 cup crushed croutons or Panko crumbs or breadcrumbs Preheat oven to 400 degrees. In large bowl combine shrimp, oil, wine, vinegar, salt and pepper. Toss and let sit. In another bowl mash butter, juice of 1 lemon, zest of 1 lemon, garlic, and seasonings. Then stir in crushed croutons or breadcrumbs. Spray either a large glass baking dish or individual ramekins (4-6) with cooking spray. Place shrimp in dish (approximately 4-5 in each if using ramekins). Pour remaining shrimp marinade over top. Then top with the butter mixture. Gently drop the mixture over the top of each dish. Bake for 12-25 minutes or until the shrimp turn pink and tails curl. Serve with lemon wedges. Spinach Pasta Side Dish10 ounces of frozen chopped spinach1 egg, beaten3/4 cup sour cream1/4 cup milk4 tablespoons grated Parmesan cheese2 teaspoons minced dry onion1/2 teaspoon salt and pepper to taste2 cups shredded Monterey Jack cheese4 ounces cooked spaghetti (torn in small pieces). (Can use more than 4 ounces) Preheat oven to 350 degrees. Microwave frozen spinach to thaw, and then drain. Combine egg, sour cream, milk, 2 tablespoons of Parmesan, onion, and salt and pepper. Mix well. Add Monterey Jack cheese, spinach and spaghetti, mix. Put in sprayed 9x13 pan. Cover with remaining Parmesan cheese. Bake 15 minutes uncovered. Cover and bake additional 20+ minutes.Jalapeno Popper Dip8 ounce package cream cheese, softened1 cup mayonnaise4 ounce can chopped green chilies (drained)4 ounce canned diced jalapeno peppers (drained)1/2 cup shredded Mexican style cheese1 cup Panko breadcrumbs1/2 cup freshly grated Parmesan cheese Preheat oven to 350 and spray oven safe dish. Using electric mixer, blend cream cheese and mayonnaise until smooth. Stir in green chilies, jalapenos, and Mexican cheese. Spoon mixture into baking dish. Mix together the Panko and Parmesan cheese and sprinkle over the cream cheese mixture. Spray the Panko/Parmesan topping with a quick spray of non-stick cooking spray. Bake for 25 to 30 minutes or until hot and the top is lightly browned. Serve with tortilla chips.Super Bowl Dip1 package of light cream cheese, softened1 can of 99 percent fat free turkey chili (no beans)1-1/2 cups of shredded cheddar cheese Spread the cream cheese in a glass baking dish sprayed with cooking spray. Pour the can of chili on top, then top with cheese. Cover with paper towel and heat in microwave until cheese is melted and warm in center. Serve with corn chips.Low-Fat Key Lime Pie1 carton light whipped topping (12 ounces)1 package light cream cheese 1/4 cup sugar1/2 cup lime juice1 teaspoon lime rind (cut very fine)1 store-bought graham cracker crust1 egg white Brush crust with egg white. Bake 375 degrees for 5 minutes. Mix all of the rest of ingredients together with mixer until well blended. Pour into crust. Put in freezer until firm. Best served frosty.Nutty Orange Coffee Cake3/4 cup granulated sugar 1/2 cup pecans (chopped) 2 tablespoons orange zest 24 ounces buttermilk biscuits (refrigerated buttermilk biscuits 10 count) 8 ounces cream cheese 1/2 cup butter (melted) 1 cup sugar (sifted) 2 tablespoons fresh orange juice Preheat the oven to 350 degrees F. In a small bowl, combine the granulated sugar, pecans, and zest; set aside. Score and cut the cream cheese into 20 equal pieces, approximately 3/4 teaspoons each. Separate the biscuits. Place one square of cream cheese in the center of each biscuit. Fold each biscuit in half over the cheese, pressing the edges to seal. Dip the biscuits in melted butter, then dredge in the granulated sugar mixture. Place the biscuits, curved-side down, in a single layer in the hollows of a lightly greased 12-cup Bundt pan, spacing them evenly (do not stack). Place any remaining biscuits around the tube, filling any gaps. Drizzle any remaining butter over the biscuits, and sprinkle with any remaining sugar mixture. Bake for 35 to 40 minutes, until golden brown. Immediately invert the cake onto a serving platter. Combine the confectioners’ sugar and orange juice, stirring well; drizzle the glaze over the warm cake. Serve warm. Serves: 16S’mores Bars1 pouch (1 pound 1.5 ounce) Betty Crocker sugar cookie mix 1 cup graham cracker crumbs 1-1/2 cups butter or margarine, melted 3 cups milk chocolate chips (18 ounces) 4-1/2 cups miniature marshmallows Heat oven to 375°F. In large bowl, stir together cookie mix and crumbs. Stir in melted butter until soft dough forms. Press into ungreased 13x9-inch pan. Bake 18 to 20 minutes or until set. Immediately sprinkle chocolate chips over crust. Let stand 3 to 5 minutes or until chocolate begins to melt. Spread chocolate evenly over crust. Set oven control to broil. Sprinkle marshmallows over melted chocolate. Broil with top 5 to 6 inches from heat 20 to 30 seconds or until marshmallows are toasted. (Watch closely; marshmallows will brown quickly.) Cool 10 minutes. For bars, cut into 6 rows by 4 rows. Serve warm. Store any remaining bars tightly covered. Makes 24 bars. The COOK OF THE WEEK 3rd Edition Cookbook is available. Cost per copy is $10.70, plus $4.80 shipping/handling. Order a copy today by sending a check or money order, along with name and shipping address, to: Humboldt Independent, 512 Sumner Ave., Humboldt, IA 50548.