It’s March in Phoenix and one of my favorite months weather-wise.  The days are getting longer and the temperatures are, well, not yet sweltering.  It’s perfect weather for cooking and entertaining.  We know that you will find a class that suits you perfectly.   

For March, we are again offering classes on Tuesday mornings from 9:30 a.m. to 12:30 p.m., Thursday evenings from 6:30 p.m. to 9:30 p.m. and Saturday afternoons from 1:00 p.m. to 4:00 p.m.  We have added additional class dates on a few occasions where requested.  Be sure to check out our website for any classes added after our brochure was mailed.   

Special Offers – Through the end of March, we are offering $10 off your next class when you refer a friend to Simply Impressive.  We will apply $10 to your next class with their paid enrollment.  Remember, only one discount can be applied to any class. 

March Classes – We have had so many requests for ‘international’ classes and it seems like March is the month to offer them.  So if you are looking to branch out with your cooking, now just might be the time to do it.  

First we have our English class which is an Afternoon tea.  It is scheduled on Tuesday 3/6, Thursday, 3/8 and also on Saturday 3/10.  We will make scones, several tea sandwiches, a dessert, and follow it all with the perfect pot of tea.  You will not need to wear a fancy hat to class, but I can tell you how to easily make one. 

Next is our Italian Night class on Tuesday 3/13, Saturday 3/17 (this class is filled) and also just added, Saturday 3/24.  At this class we will make chicken marsala, risotto and more.  If you love Italian food, you will love this class. 

Our Mexican Fiesta class will be on Tuesday 3/20 and Thursday 3/22.  We will prepare a few Mexican dishes that are my favorites, including my world-famous frijoles. 

Finally, on Tuesday 3/27 and again on Saturday 3/31, join us for our Polish Pierogi class.  We will make pierogi dough and three different fillings as well as talk about how you can include your friends and family in this very important Polish tradition.  You will never buy the frozen pierogi again.   

Upcoming classes – In April we have a few seasonal classes scheduled.  First is our Easter Menu which is simple to make and will minimize your time in the kitchen.  Our Strawberry Extravaganza class features strawberries for breakfast, lunch and dinner.  We also get a lot of requests for pasta classes, so we just added a Pasta Party class on April 24&28, where we will focus on making various types of pasta.  Finally, we have our Make Ahead Brunch class.  Brunches are a great way to entertain and I just love things you can make before your guests arrive.  Make sure to sign up early since a few of these classes are just about full. 

Kids classes – we have just about finalized the menus and pricing for our kids boot camp classes this summer.  We will be holding two different sessions…..the first is planned for the week of July 10 for kids 8-12.  The second will be the week of July 24 for kids 13-18.  We have been keeping track of people requesting kids’ classes, but please feel free to let me know if you want to be put on the list.  Details will be available on our website shortly. 

Private groups – If you are looking to hold a private class for your group, we can hold classes at your place or ours.  For private groups we can customize a menu perfectly suited for your group.  We have had great feedback on our private group parties held previously, and we would love to hold one for you, too.    

Simply Impressive Cooking School – On TV – Keeping up the tradition of international classes this month, watch AZ Midday on March 8 and again on March 15 at 11 a.m. on Channel 12.  On March 8 we will make Polish Pierogi.  Then again on March 15, we will make Irish soda bread along with corned beef and cabbage.  Yes, it’s St. Patrick’s Day again and all we’re missing is the green beer!!! 

Simply Impressive Cooking School – In Print – Check out our monthly recipe in The Groves Report and The View.  These newspapers are both available in North East Mesa and online at www.nearbynews.com.  Just click on ‘Recipe Corner’.   

Our website – Refer to our website often at www.simplyimpressive.com for the latest in class information.  We just added a marquee on the main page to inform you of any calendar changes so you will not have to ‘dig through’ the entire calendar looking for updates.   

Mailing List – If you know anyone who would like to be on our mailing list, please forward this newsletter to him or her and let us know so that we can add him or her to the list. 

Gift Certificates – We offer gift certificates year round, so keep us in mind when trying to buy something for the person with everything.  They make a great shower, birthday, anniversary or ‘just because’ gifts.  We have some great classes coming up.  Call or e-mail us for details on gift certificates.   

This month’s recipe – Planned Leftovers.  Everyone is so busy lately.  It seems that there is never enough time to do what we need to get done.  I like to use “planned leftovers’ to make double duty dinners.  What do I mean by that?  Cook once, and make multiple meals.  Next time you make chicken, why not make extra and turn the extra meat into a pot pie.  You do not even have to cook the chicken since you can easily use a rotisserie chicken purchased from your grocery store’s deli. 

If you saw Sonoran Living on Feb 28 you saw me and Kaley O’Kelley making pot pies.  They are easy, fast, and kids love them too.  I hope you enjoy my simple version of a chicken pot pie.  It is at the very end of this newsletter.  See you soon.   

Warmest regards, 

Judy Toth

Simply Impressive Cooking School
480.654.1981

www.simplyimpressive.com 

 

Chicken Pot Pie

Makes 4 pot pies 

1 tbsp	Butter
1 tbsp	All purpose flour
3 tbsp	Milk
10 3/4 oz	Campbell’s cream of mushroom soup
1 tbsp	Sherry
2 cups	Cooked chicken, diced
3 cups	Frozen mixed vegetables, thawed and well drained
pinch	Garlic powder
	Salt, pepper to taste
1 can	Refrigerated crescent rolls (8 roll-size)

Preheat oven to 350°. 

Prepare sauce and filling:  In a saucepan, melt butter.  Sprinkle flour into butter and whisk until smooth.  Cook for about 1 minute to cook the flour.  The flour/butter mixture will form a paste.  Add milk to this paste and whisk until smooth.  (This will ensure that your filling has a thick and creamy consistency.)   

Blend in cream of mushroom soup and sherry.  Add diced chicken and vegetables to sauce and cook until warm.  Add garlic powder, salt and pepper to taste.  (At this point, taste the mixture to see if it needs any more salt or pepper.) 

Assembling the pot pie: - Spray four 1 ½ to 2-cup ramekins with cooking spray.  Divide the filling mixture among the ramekins.  Separate the crescent rolls into 4 squares.  To do this, place 2 triangles together.  Pinch the seams together.  Roll the crescent roll squares until they are large enough to fit over the ramekin.  Place one square over each ramekin and press down around edges.  Do not have crust touch the filling.  Dough may overhang the sides.  Cut steam vents in the top.   

Place on a cookie sheet in preheated oven for about 12-20 minutes or until top is browned and inside is bubbly. 

Options – meat: turkey, tuna and beef

Options – topping:  pie crust, biscuits, i.e., Grands, mashed potatoes, puff pastry

Options – filling mix-ins:  1 small can mushrooms drained, 1 tsp minced onions

Options – vegetables – corn, peas, peas and carrots, your favorite vegetable