Chicken Marsala

Chicken Marsala is one of my favorite dishes...I've only made it once and thought I should try again...I love it served with mashed potatoes, but have had enough mashed potatoes over the last week for the rest of my life...lol...so I decided to serve it over pasta....It was surprisingly quick to make for a weeknight dinner.

Chicken Marsala

4 boneless, skinless chicken breasts
1 cup flour
1 tsp sage
2 tsp garlic salt
1 tsp dried parsley
1 tbsp butter
1 small shallot, sliced (about 1/3 cup)
1-8oz pkg sliced mushrooms
1 cup marsala cooking wine
1 cup chicken broth
Olive oil
1 tsp salt
fresh parsley for garnish

In a shallow dish, combine flour, sage, garlic salt and dried parsley.
Put chicken breasts in between two pieces of wax paper and flatten with a meat tenderizing "hammer"....I don't know what they're called. Lol. Sorry.
Dredge the chicken in the flour mixture. Remove and shake excess flour off the chicken.

 Put about 2 tbsp olive oil into an iron skillet that has been preheated over medium high heat. Add the chicken and cook for 2 1/2 minutes per side so they are golden brown. I had to do two at a time in the skillet because they were flattened and larger than normal.

Remove the chicken and set aside.
In the same skillet, add the shallots to the existing oil still in the pan. If there is not enough oil, add another tbsp or so. Add the tbsp of butter to the shallots and cook about 2 minutes. Add mushrooms and continue to cook another minute or so. Add the marsala wine and simmer for 3 minutes to let it reduce a little. Then add the chicken broth and a tsp of salt.

Shallots and butter cooking....yum....

After the liquid is added.

Add the chicken into the simmering sauce. Cook about two minutes..or until they are fully cooked and juices run clear. (I only cooked mine about a minute, but it depends on how thick the chicken breasts are.)

Serve over pasta and garnish with fresh parsley. :) You can make this as saucy as you want. In the pictures below, I didn't pour the juice over because it didn't look as pretty. But the pasta is delicious with the marsala sauce poured over it. It's up to you and your sauce preference. Some people prefer a drier pasta. 

I actually didn't have fresh parsley and I needed color for the picture, so I used chives. Still delicious.

Marinara Sauce

This is Sunday, which usually means I'm watching football while sauce simmers on the stove. This is today's sauce. It's simmering now and the house smells amazing. I add spinach to try and get some more nutrients into my kids and they think it's basil. Shhhh....don't tell!

Marinara Sauce

1 shallot,chopped

6 cloves garlic, minced (4 will be used immediately, the other 2 will be added a little later)

8oz cremini mushrooms

2 large handfuls fresh spinach

1/4 cup sherry

2 cans San Marzano tomatoes 

15-20 basil leaves

1 tsp sugar

1 tsp dried basil

Saute shallot and 4 garlic cloves in about 1 tbsp olive oil for about 5 minutes. Add mushrooms and spinach. When the spinach has cooked down and the mushrooms are softened (a few minutes), add the sherry and simmer 5 more minutes. 

 Add the tomatoes.

These are whole tomatoes, so I just take them out by hand and squish them into the pot. You can use a fork to break them up in a bowl first, but it's not as much fun as squishing them. lol. Add the remaining ingredients. I usually let my sauce simmer for a few hours with the lid on because I like the sauce to be on the thinner side. You do need it to simmer for at least 30 minutes. The longer the better, in my opinion. If you leave the lid off, it will be thicker, so it depends on your preference. If I were making a lasagna, for example, I would let it simmer without a lid.

Pizza with Prosciutto and Arugula

This is our new favorite way to make homemade pizza....ok, it's not completely homemade because I use already made pizza dough...but still...lol....it's delicious!

Pizza with Prosciutto and Arugula

Pizza dough (you can get already made pizza dough at Trader Joe's or a thin pizza crust that's already made. I used to use the ready to go pizza crusts from Trader Joe's, but they recently discontinued them..booooo!)

1/4 cup olive oil
1 clove garlic, minced
1-4oz package prosciutto (more or less depending on your preference)
Arugula (I got a bag of arugula and used about half.)
juice of 1/2 lemon
about 2 tsps olive oil (for the arugula)
Parmesan cheese, shaved


If you are using the prepared dough, it needs to sit out on a floured surface for at least 30 minutes. I used that time to get everything ready.
In a small bowl, mix the 1/4 cup olive oil and the minced garlic. Let it sit and get yummy while you prepare the rest of the ingredients.

Preheat your oven to 425 degrees. If you're using a pizza stone, it needs to be put into a COLD oven and brought to temp. Cut the prosciutto into bite sized pieces. It makes it easier to eat once it's on the pizza.
Put the arugula into a bowl and add the 2 tsps olive oil and lemon juice. (I used a little bit of the garlic infused olive oil, but you can also use plain.)
Roll the dough until it's the thickness you prefer. This pizza really needs a thin crust, but it's up to you.

As you can see, I am unable to make a perfect circle...lol...

 Once the oven is up to 425, carefully lift the flattened pizza crust and place it on the pizza stone. You can also put the dough onto a cookie sheet and place into the preheated oven. Poke the crust a couple times with a fork so you don't get huge air bubbles in the crust. Using a basting brush, brush the entire crust with the garlic infused olive oil. Bake 8-10 minutes.
Take the crust out when it's golden brown.
Add the prosciutto in an even layer while the crust is still super hot...the fat on the prosciutto will melt beautifully onto the crust.....add the arugula and top with the shaved parmesan.

This was before I decided to cut the prosciutto into pieces. It definitely works better if the prosciutto is chopped up a bit.

I actually added more parmesan cheese after I took this picture. Be careful, though...the prosciutto is salty and so is the cheese, so if you overdo the cheese, the whole pizza may be too salty.

Amazing Grilled Cheese Sandwich

This grilled cheese can be made with just sharp white cheddar, but tonight I added a little Fontina cheese and it was delicious! Last time I made these, I used an orange sharp cheddar and a really good aged white cheddar. Those were also equally amazing! So, you can just play with this recipe and decide which way you like it the best!

Amazing Grilled Cheese Sandwich

Sliced sourdough bread
Aged white cheddar
Sharp cheddar cheese or Fontina cheese
8 oz cream cheese
1/3 cup chopped chives 
a dash of garlic salt (to your taste)

In a small bowl, mix cream cheese with the chives.
Butter the outside of the bread slices.
Spread a thin layer of the cream cheese/chive mixture on the inside of the sourdough slices for your grilled cheese. On top of that, add one layer of white cheddar cheese slices. Then add a small amount of fontina cheese or sharp cheddar cheese. Whichever you prefer. You can also choose to just use the white cheddar.

Put into the pan on medium heat and cover with a lid. It should take about 2 minutes per side. I always cover it because it really helps to melt the cheese. This sandwich is delicious served with tomato soup or my cauliflower soup that I posted a while back. :)

You can see the ratio of the white cheddar on the bottom and the amount of fontina on top. Fontina is strong cheese, so start with a small amount and see what you think. Again, you can substitute the fontina with a sharp or medium cheddar cheese, too. The white cheddar is crucial for this sandwich, though.

Chicken and Vegetable Soup

I usually make this soup after I roast a chicken....but I didn't have time tonight, so I cheated and picked up a rotisserie chicken. It was delicious without all the work!

Chicken and Vegetable Soup

1 shallot, sliced
4 cloves garlic, minced
4 stalks celery, diced (about 2 cups diced)
3 large carrots, diced (about 1 1/2 cups diced)
1-48oz container chicken broth
1-32 oz container chicken broth
1/2 cup cooking sherry
5 red potatoes, cut into preferred size
1-14.5 oz can diced tomatoes
2 yellow squash, sliced
2 zucchini squash, sliced
1 can cream of mushroom soup (optional)
2 tbsp soy sauce
1 rotisserie chicken (meat taken off, cubed or shredded)

Saute the shallot and the garlic in about 2 tbsp olive oil for about 5 minutes over medium high heat.

Add cooking sherry and continue to saute for about a minute. Add celery, carrots,  potatoes, squash, soy sauce, diced tomatoes and chicken broth. Bring to a boil and reduce to a simmer. Add chicken and cream of mushroom soup. Simmer for 10-15 minutes or until the vegetables are cooked through.
That's it!

5 Bean Soup

It's raining tonight, so I felt like warm soup.......I didn't feel like going to the store after work, so I went through my cabinets and put this together. It came out really delicious and was perfect for a rainy night!

5 Bean Soup

1/2 white onion, diced

5 cloves of garlic, minced

1 large carrot, diced

1 stalk celery, diced

5 strips of bacon (I used a homemade bacon, but I think any type of bacon would work)

1/4 cup cooking sherry

1-32 oz container Beef Broth

1-14.5 oz can diced tomatoes (mine had italian seasonings in them already)

1/2 tsp cumin (or more if you like a stronger cumin flavor)

1 tsp salt (more to taste)

1 tsp garlic powder

1-15oz can cannellini beans

1-15oz can white beans

1-15oz can pinto beans

1-15oz can small red beans

1-15oz can black beans

cayenne to taste (I used about 1 tsp and then added some to my own bowl. lol. I like spicy!)

Saute bacon for about 5 minutes over medium high heat. Add onion, garlic, carrot and celery. Saute until the onions and celery are translucent. Add the cooking sherry and bring to a simmer. Add the beef broth and let those come to a simmer. Add the beans, the cumin, salt and garlic powder and simmer for about 10-15 minutes. You can also add the cayenne at that time, if you choose to add it.

Enjoy!

Cauliflower Soup

Last minute meal....threw this together and it came out so delicious! I love it when that happens! It's fast and easy.....

Cauliflower Soup

1 head cauliflower
4-6 red potatoes, cut in quarters and skin left on
6 cloves garlic
1/3 red onion
2-14oz cans chicken broth
2 cups water
1 can cream of mushroom soup (I used cream of mushroom with roasted garlic, but regular would be good, too)
2 tbsp butter
1/2 cup grated sharp cheddar cheese (or more, if you prefer)
4-6 slices bacon, cooked and chopped up (for garnish)
Sour cream and more shredded cheese for garnish, as well.

Cut the cauliflower into florets and put into a large saucepan.  Add potatoes, garlic and red onions. Pour chicken broth and water over them and bring to a boil. Simmer until everything is cooked throughly and softened, about 12-15 minutes. I used an immersion blender, but you could pour the mixture into a blender and blend  until smooth.  If you use a blender, make sure you cover and hold the top with a towel. The hot mixture will force the top off of the blender and make a huge mess if you don't.  Once blended and back in the saucepan, add the cream of mushroom soup and butter, then the cheese.
Garnish with sour cream, more sharp cheddar cheese and bacon.......yum!!!

Fried Zucchini

These are absolutely yummy-licious.............try them.....you won't be disappointed!

Fried Zucchini

2 cups flour
3 eggs, beaten
1 cup panko breadcrumbs
1 tbsp garlic salt
1 tsp dried parsley
2 zucchini cut into 1/4 inch slices
3/4 cup parmesan romano cheese

Three bowls....one with the flour....one with the beaten egg...one with the bread crumbs, parmesan_romano cheese, garlic salt and parsley.

Each slice needs to be put into the flour first...then the egg...then the bread crumb mixture.....Put into the hot oil and fry for 3-4 minutes until golden brown.......serve with ranch dressing.......SO EASY!!! And incredibly delicious!!!

After they were cooked and tasted.....I discovered they may have been a teensy bit salty...but still good when dipped in the ranch....I may use garlic powder instead of garlic salt next time.........but everyone else felt like they were perfect the way they were.....so, my suggestion is to use maybe 1/2 tbsp garlic powder and 1/2 tbsp garlic salt at first...until you taste...then make adjustments as you go......

Fiesta Dip

Fiesta Dip

2 cans refried beans

1 can diced green chiles

1-8oz package cream cheese

1-8oz container of sour cream

1 pkg taco seasoning

4 avocados

2 medium tomatoes, diced

juice from 1/2 of a lemon

garlic salt

2 cups shredded cheese

Green onions (about 1/2 cup when chopped up)

1 small can sliced olives

Combine green chiles and beans. Spread in an even layer onto a serving platter or casserole dish.

Mix softened cream cheese, sour cream and taco seasoning and spread on top of bean mixture.

Smash the avocados, add the lime juice, about 1/4 of the tomatoes and about 2 tsp of garlic salt (or more if you prefer).

Spread the avocado mixture on top of the sour cream/cream cheese layer. 

Sprinkle shredded cheese, remaining tomatoes, green onions and olives.

Serve with tortilla chips. YUM!

 

Chicken Parmesan Strips

I made these yesterday, but it was a very busy cooking day for me and I didn't write every detail down as I added, mixed and tasted...So, I am writing it down today and think I have everything accounted for...lol.....I may be updating if I remember an ingredient I forgot to write on here. This made a lot of chicken strips, but they were completely gone by the end of the night! We had two very picky eaters here at our house, one being my youngest son. They were both engrossed in their video games, so their loving mothers shoved a bite into their mouths before they could see the "green stuff"on the chicken..........they both LOVED it! Success!!!!!

Chicken Parmesan Strips

4 large chicken breasts, cut into strips
2 cups buttermilk
1 tbsp Italian Seasoning
1 tsp cayenne
1 tbsp ground sage

For the Breading:
8 oz box Panko breadcrumbs
3/4 cup parmesan cheese
1 tbsp garlic salt
2 tsp sage
1 tbsp Italian Seasoning
1 tbsp Fresh Italian Parsley, chopped finely
1 tbsp Fresh Oregano, chopped finely

Mix buttermilk, italian seasoning, cayenne and sage. Pour over chicken and let marinade for at least an hour.  Mine marinated for about 5 hours.
Combine breadcrumbs, parmesan cheese, garlic salt, sage, italian seasoning, parsley and oregano.
Take chicken from the buttermilk and coat with bread crumb mixture. Fry in 375 degree oil (I used peanut oil) for 5-7 minutes or until fully cooked. They will be a dark golden brown when fully cooked. The time depends on how thick the strips are that you are cooking.  It took a while for me to figure out the timing. I just had to cut some in half to ensure that they weren't pink inside. They tasted good even cut in half...lol...I am really paranoid about chicken, so I always cut it to check. There has to be an easier way, but I haven't found it yet.
I served these with my homemade marinara sauce and they were absolutely delicious!

Mozzarella Sticks

Mozzarella Sticks

1 package string cheese/cheese sticks (Usually they come with at least 10, so that would make 20 cheese sticks. You can also just cut Mozzarella cheese into strips, if you don't have string cheese)
1/2 cup flour
1/4 cup cornstarch
2 eggs, beaten
1 tbsp water
Italian seasoned bread crumbs (I also added a little extra Italian seasoning to the mixture)
1 tsp cayenne
1 tsp garlic salt


Unwrap all the string cheese pieces. Cut each one in half.
In one bowl, combine flour and cornstarch.  In another bowl, beat the eggs and add the water. One more bowl with the bread crumbs, cayenne and garlic. First, dredge the cheese sticks in the flour mixture, then coat with the egg, then roll in bread crumb mixture. Place on wax paper. Continue until all the cheese sticks have been coated.
I used my deep fryer set at 375 degrees and fried them for 25-30 seconds. If you fry them for too long, the cheese will melt and it will be a gooey mess. You can probably fry them on the stove top in hot oil if you don't have a fryer. Serve with your favorite marinara sauce or whatever dipping sauce you prefer!

Caprese Pasta Salad

I found this Orecchiette pasta the other day at Trader Joe's and wanted to try it out. I love brushetta and caprese salad........I thought I would make a pasta salad that had the elements of both ....wasn't sure how it was going to come out.....I actually didn't add the balsamic vinegar at first...it tasted so good already....I thought about adding proscuitto or panchetta,....maybe next time....

Caprese Pasta Salad

 1 lb Orecchiette Pasta (You can use any type of pasta you prefer)
12 oz grape tomatoes, sliced in half
8 oz mozzarella cheese, cut into small cubes
1 cup fresh basil, cut chiffonade (roll the leaves and slice)
1 1/2 tbsp balsamic vinegar
2 tbsp olive oil
4-5 cloves of garlic, minced
1/4 cup shredded parmesan/romano cheese

Cook pasta according to directions. Drain pasta and rinse with cool water. While pasta is cooling, combine the olive oil, balsamic vinegar and garlic. Whisk to combine.  In a large bowl, combine pasta, tomatoes, cheese and basil. Pour the oil/vinegar mixture and toss everything together. Salt and pepper to your taste. I actually didn't add either. It really didn't need it, but I know everyone's taste is different. Sprinkle with parmesan cheese right before serving.  You can also add some more fresh basil right before serving, too.
Enjoy!

Brussel Sprouts with Bacon

I used to never like brussel sprouts.  They were always soggy and blech......I had to find a way to cook them so that my family would eat them.....bacon makes everything better, right? These are my brussel sprouts and I have actually turned one of my friends, who was a brussel sprout hater into a brussel sprout LOVER! Awesome feeling! :)

Brussel Sprouts with Bacon

2 lbs brussel sprouts (cut the ends off and cut in half)

1 lb bacon (cut into 1 inch chunks)

1/2 cup shredded parmesan cheese

2 tbsp Garlic Salt (I use Pappy's...it's the best, but if you don't have it, just use Garlic Salt)

Salt and Pepper to taste

Cook bacon until crispy over medium high heat. You need about 2 tbsp of the bacon grease, so you may need to drain the rest, depending on how fatty the bacon was.  Turn the heat down just a bit. To medium heat. Add brussel sprouts and stir to combine the bacon with the brussels.  Add garlic salt and pepper. Cover and let cook for 5 minutes. I let them cook for the first 5 minutes without stirring them.  This gives them a beautiful slight char that adds a lot of flavor. Check to see how cooked they are and if you want them to be softer, obviously, cook them longer. Also, add salt if needed. When you are ready to serve, sprinkle them with the parmesan!

French Toast Casserole with Croissants

I have tried a few recipes for french toast casseroles now.........but I  have finally tweeked them enough to come up with my own recipe. I made this the night before Mother's Day and served it in the morning to a houseful of people.....they all loved it! This is my version of french toast casserole.....super gooey, yummy and delicious......

French Toast Casserole with Croissants

9 croissants (a little stale, if possible, but if they're not, it's ok. I have made it both ways and didn't notice much of a difference)

9 eggs, beaten

2 1/4 cups milk

2 Tbsp vanilla extract

2 Tbsp syrup (I used plain old Aunt Jemima)

1/4 cup white sugar

3/4 cup brown sugar

1 Tbsp Cinnamon

For the Topping:

1/4 cup flour

1 cup brown sugar

1 tbsp cinnamon

1 tsp nutmeg

1 stick cold butter

Break croissants into small pieces and put into a greased dutch oven or large baking dish.

Beat eggs and add vanilla, syrup, white sugar, brown sugar and cinnamon.  Pour over croissants. I let mine sit overnight and just gave it a stir in the morning before I was ready to bake it. I have made it and let it soak only an hour or so and it still came out good.  It's just nice to have it ready to go in the morning. Easy breakfast!

To make the topping:

Combine dry ingredients. Cut butter into small cubes and using your hands, mix the dry ingredients into the butter. You want the butter to be cold. You want the butter "chunks"to be about the size of a pea when you're done. I suppose you could use a food processor, but I don't have one, so I had to use my hands...lol

Preheat oven to 350 degrees. Sprinkle topping onto casserole...distributing evenly. Bake for 1 hour and 10 minutes. 

 It really depends on how "gooey"you want it. If you take it out and it's still "jiggly"in the middle, cook it for another 10-15 minutes.  Let it cool for at least 15 minutes before serving. It will help it firm up a little, too.

 

This is what it looks like before baking.

This is right after it came out....see the bubbles on the side??? Yum!

Delicious!

Quick and Easy Tomato & Basil Pasta

This is one of my go to weeknight meals for my family. Everyone loves it and it makes enough for leftovers the next day! You can use ground beef if you don't want to use pork. I use whatever I have in the freezer/frige that day.

Quick and Easy Tomato & Basil Pasta

1 lb pork sausage (or ground beef, if you prefer)

1/2 white onion, diced 

8 cloves garlic, diced

1 cup fresh basil, (I roll the leaves up and cut them that way)

2 tsp Italian seasoning

1 tsp garlic powder

1 tsp salt

1-28oz can diced tomatoes (I had the kind with basil and oregano, but you an use plain)

1-8oz can tomato sauce

2 lbs pasta (I use whatever I have. Tonight it was penne)

1 tbsp olive oil

Start water for pasta in a large pot. Cook pasta according to package directions. 

In a skillet over medium high heat, add olive oil. To the oil, add the onion. Once the onion is translucent, add the pork. Cook until not pink anymore and add the garlic, Italian seasoning, and garlic powder.

After about 2 minutes, add the tomatoes and the tomato sauce. Bring to a simmer and add the basil. 

Simmer while the pasta is cooking. Drain the pasta.

Combine the pasta and sauce and serve with fresh basil and Parmesan cheese. Yum!

Tomatillo Salsa

I love salsa verde, but haven't ever tried to make it. I decided today was the day! This came out delicious, but if you want to thin it out a little, add 1/2 cup of water to the blender when you blend it.

Tomatillo Salsa

8 tomatillos (husks off)

9 cloves garlic (only 7 go under the broiler. Save the other 2 for after)

2 large jalapenos

1/3 white onion

juice from 1/2 lime

1 tsp salt (or more to taste)

Broil tomatillos, garlic, jalapenos and onion in the broiler on high. After about 5 minutes, take the garlic out. Finish charring the rest, flipping halfway through.

  When they are nice and charred, remove them from the broiler, remove the stems from the jalapenos, and put directly into the blender.  Add salt, 2 cloves of raw garlic and the juice from half of a lime.

Blend and put into the refrigerator to chill.  Serve with tortilla chips.

Yum!