34 THE QUEENS COURIER • APRIL, 22, 2021 FOR BREAKING NEWS VISIT WWW.QNS.COM
Mother’s Day essay and poetry contest returns for District 26 students
BY JENNA BAGCAL
JBAGCALSCHNEPSMEDIA.COM
JENNA_BAGCAL
A Queens lawmaker announced the
return of a popular writing contest that
gives District 26 students an opportunity
to honor the mothers and mother
figures in their lives.
From now until May 14, students
in grades 2 through 5 who live or go
to school in Assembly District 26 can
enter in Assemblyman Edward Braunstein
annual Mother’s Day Essay and
Poetry Contest. District-wide prizes
will be awarded for each grade, and
all participants will receive New York
State Assembly Certificates of Merit.
District 26 includes the northeast
Queens neighborhoods of Auburndale,
Bay Terrace, Bayside, Bayside
Hills, Broadway-Flushing, Douglaston,
Floral Park, Glen Oaks, Little Neck,
New Hyde Park, North Shore Towers,
Oakland Gardens and Whitestone.
Students who wish to submit a written
piece for the contest are asked to
stick with a Mother’s Day theme, such
as a favorite experience or an essay or
poem showcasing why their mom is
special. Submissions can be any length.
“The Mother’s Day Essay and Poetry
Contest gives northeast Queens
students the unique opportunity to
honor their mother and potentially
win a district-wide prize by showcasing
their personal experiences, storytelling
abilities and writing skills,” Braunstein
said. “I look forward to reading
the entries from our students as we
prepare to celebrate this very special
holiday.”
Those who enter should print
their full name, grade and school
information on entries and submit essays
or poems to Braunstein’s office at
213-33 39th Ave., Suite 238, Bayside, NY
11361. Students can also submit entires
by email to braunsteine@nyassembly.
QNS fi le photo
gov or fax them to 718-357-5947.
The deadline to enter the contest is
Friday, May 14, 2021.
For questions, contact Assemblyman
Braunstein’s office at 718-357-3588.
Assemblyman Edward Braunstein with past contest winners.
mother’s day
Celebrate all-star moms with a simple, delicious meal
From big things like juggling a career and
family priorities to little things like writing
lunchtime love notes, there are so many
ways moms lift up their families and the
people they love every day. In today’s world,
where multi-tasking has taken on a whole
new meaning, it’s clear moms deserve to be
celebrated.
One of the easiest ways to do something
special for the all-star mom in your life is
to make her a homemade meal and enjoy
some quality time together around the dinner
table. For those in need of inspiration,
consider a delicious option like this Tuscan
Chicken Pierogy Skillet for an easy, elevated,
sure-to-impress dish that comes together in
45 minutes.
Th e key ingredient: Mrs. T’s Pierogies,
which are pasta pockets stuff ed with creamy
mashed potatoes, cheesy goodness and other
big, bold fl avors. Found in the frozen food
aisle and available in 13 fl avors, in full and
mini size varieties, they can be boiled, baked,
sauteed, fried or grilled. Th ey are easy to prepare,
which means less time in the kitchen
and more time together.
Tuscan Chicken Pierogy Skillet
Prep time: 10 minutes
Total time: 45 minutes
Servings: 4
Ingredients
1 box Mrs. T’s Pierogies 4 Cheese Medley
3 tablespoons olive oil, divided
2 boneless, skinless chicken breasts,
pounded to even thickness
Kosher salt, to taste
Ground black pepper, to taste
4 cloves garlic, minced
1 bag (5 ounces) fresh baby spinach
2 cups diced tomatoes
1 teaspoon dried Italian seasoning
1/4 cup chicken broth
1/2 cup heavy cream
3/4 cup freshly grated Parmesan cheese,
plus additional, for garnish
1 tablespoon cold water
1/2 tablespoon cornstarch
Fresh basil, for garnish
Instructions
• Crushed red pepper fl akes, for garnish
• Boil pierogies according to package
directions. Drain then toss pierogies
with 1 tablespoon olive oil to keep from
sticking.
• In 12-inch skillet over medium-high
heat, heat 1 tablespoon oil. Season
chicken with salt and pepper, to taste,
and cook 8-10 minutes per side, until
golden brown and cooked through.
Transfer to plate, cover and allow to rest
5-8 minutes. Slice thin.
• While chicken rests, lower heat to
medium-low and add remaining oil to
same skillet. Add garlic, spinach and
tomatoes; saute 1-2 minutes until garlic
is fragrant. Season with Italian seasoning
and salt and pepper, to taste.
• Stir in chicken broth, heavy cream and
3/4 cup Parmesan. In small bowl, whisk
cold water and cornstarch then stir into
pan. Simmer 4-5 minutes until thickened
and creamy.
• Return chicken and pierogies to skillet
and toss to combine. If desired, top
with additional seasonings, to taste.
Garnish with fresh basil, Parmesan
and red pepper flakes, if desired.
— Courtesy of Family Features
/WWW.QNS.COM
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