Chicken Marsala

This is one of my favorite dishes to order when we go out to eat Italian. So when I saw this recipe in my Phyllis Hoffman Celebrate Spring 2012 magazine I knew that I had to try it. I never knew it was so easy to make. We all loved this recipe! It was just as good as what I order at our favorite Italian restaurant! Will be making this many many more times to come. Here are the ingredients:

  • 1/4 cup plus 2 Tablespoons extra-virgin olive oil
  • 2 cups sliced white button mushrooms
  • 8 thin chicken breast cutlets
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup flour
  • 1 cup Marsala wine
  • 1 cup chicken stock
  • 1 Tablespoon butter

Garnish: chopped parsley

  1. In a large nonstick saute pan, heat 2 tablespoons olive oil on medium-high heat. Cook mushrooms, stirring occasionally, until tender. Remove from pan, and set aside.
  2. Season chicken breasts on both sides with garlic salt and black pepper. Dredge in flour, shaking off excess. In same pan, heat remaining 1/4 cup olive oil on medium-high heat. Cook chicken breasts, in batches, 3 to 5 minutes on each side, or until golden brown. (If browning too quickly, reduce heat to medium, and add oil if needed.) Remove chicken from pan; set aside.
  3. Deglaze pan with wine, using a wire whisk and stirring briskly to loosen brown bits from bottom of pan. Cook for 1 to 2 minutes, stirring constantly. Add chicken stock and butter, whisking to combine. Return chicken and mushrooms to pan, and cook until heated through. Garnish with chopped parsley, if desired. Serve with pasta!

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Grilled Shrimp And Sausage Skewers With Smoky Paprika Glaze

We had a summer kick-off BBQ with the family last Sunday. Of course sun, swimming, and lots of yummy food was involved. I made these Grilled Shrimp And Sausage Skewers With Smoky Paprika Glaze. I found the recipe in an old Bon Appetit magazine (June 2010). Shrimp and sausage are great right? Well this smoky paprika glaze just threw it over the top. You could really taste the smokiness from the paprika and the fresh thyme and garlic. Not your typical kabob, so much flavor. Everyone loved this!

I adapted the ingredients slightly to our taste.

The ingredients are:

  • 3/4 cup olive oil
  • 4 large garlic cloves, pressed
  • 2 Tablespoons chopped fresh thyme
  • 5 teaspoons smoked paprika
  • 1 teaspoon white wine vinegar
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 12 uncooked extra-large shrimp, peeled, deveined
  • 12 1-inch long pieces kielbasa sausage
  • 12 cherry tomatoes
  • 12 2-layer sections of red onion wedges

Nonstick vegetable oil spray

Special equipment

6 long metal skewers or 3 long bendable ones

  1. Whisk oil, garlic, thyme, smoked paprika, vinegar, salt, and black pepper in medium bowl to blend for glaze. Transfer half of glaze to small bowl and reserve for serving.
  2. Alternately thread shrimp, sausage pieces, cherry tomatoes, and sections of onion wedges on each of 6 long metal skewers. Arrange skewers on large rimmed baking sheet. (Do Ahead: Can be made up to 6 hours ahead. Cover and chill skewers and bowls of glaze separately.)
  3. Coat grill rack with nonstick spray and prepare barbecue (medium-high heat). Brush skewers on both sides with glaze from 1 bowl. Grill until shrimp are opaque in center, turning and brushing occasionally with more glaze, 6 to 8 minutes.
  4. Arrange skewers on platter. Serve with remaining bowl of glaze.

Bruschetta Chicken

This recipe for Bruschetta Chicken is very good and very easy to make. I got the recipe out of my cookbook Taste of Home’s Contest Winning Annual Recipes 2006. The tomato, basil and garlic bruschetta topping really make this dish delicious and give it a real fresh taste. I served the chicken over buttered noodles and sprinkled parmesan cheese over the top. The family loved this and declared it a hit!

The ingredients are:

  • 1/2 cup all-purpose flour
  • 2 eggs, lightly beaten
  • 4-5 boneless skinless chicken breast halves
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup dry bread crumbs
  • 1 Tablespoon butter, melted
  • 2 large tomatoes, seeded and chopped
  • 3 Tablespoons minced fresh basil
  • 2 garlic cloves, minced
  • 1 Tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  1. Place flour and eggs in separate shallow bowls. Dip chicken in flour, then in eggs; place in a greased 13-in. x 9-in. baking dish. Combine the Parmesan cheese, bread crumbs and butter; sprinkle over chicken. Loosely cover baking dish with foil.
  2. Bake at 375 degrees for 20 minutes. Uncover; bake 5-10 minutes longer or until top is browned.
  3. Meanwhile, in a bowl, combine the remaining ingredients. Spoon over the chicken. Return to the oven for 3-5 minutes or until tomato mixture is heated through.

 

Oven-Baked Arroz Con Pollo

 

Happy Cinco De Mayo Everyone! Today my day is going to be spent on a soccer field so my family got together last night. We had lots of yummy mexican food but most of all we spent precious moments together…. My grandfather tried to get on the trampoline with the kids and all of us women about had a heart attack thinking he was going to hurt himself. The kids thought it was great though (love you grandpa)!

One of the things I made for the night was this Oven-Baked Arroz Con Pollo. I got the recipe out of the Spring Phyllis Hoffman Celebrate magazine. This Oven-Baked Arroz Con Pollo was very good, full of rice, beans, corn, chicken, chiles and topped off with cheese!

The ingredients are:

  • 2 cups chicken broth
  • 1 cup water
  • 3 cups rice
  • 1 cup chopped yellow onion
  • 1 cup frozen corn kernels
  • 2 cloves garlic, minced
  • 1 (15.5-ounce) can pinto beans, rinsed and drained
  • 2 cups salsa verde

Chicken:

  • 2 Tablespoons butter
  • 2 Tablespoons all-purpose flour
  • 1 cup whole milk (I used 2% milk)
  • 2 cups sour cream
  • 4 cups shredded chicken (I used an already made rotisserie chicken to save time)
  • 1 (4.5-ounce) can chopped green chiles
  • 1-1/2 cups shredded pepper jack cheese
  • 1-1/2 cups shredded sharp cheddar cheese
  1. Preheat oven to 350 degrees.
  2. To prepare rice: In a large saucepan, combine broth and water. Bring to a simmer over medium-high heat. Add rice, onion, corn, and garlic. Return to a boil. Reduce heat to a simmer. Cover, and cook for 20 minutes, or until rice is tender. Stir in pinto beans and salsa verde. Spread in a single layer in a 13×9-inch baking dish.
  3. To prepare chicken: In a large saucepan, melt butter over medium heat, Add flour to melted butter, stirring until smooth. Cook for 2 to 3 minutes, or until light brown. Add milk, stirring until smooth. Cook for 4 to 5 minutes, or until thickened, stirring often. Add sour cream, stirring until smooth. Add chicken and chiles, stirring well. Spread in a single layer on top of prepared rice. Top with cheeses. Cover, and bake for 30 minutes. Remove cover, and bake for 10 to 15 minutes longer, or until cheese is lightly golden and edges are bubbly.

Chicken Adobo

The second book I chose out of my collection of cookbooks is How To Cook Everything By Mark Bittman. I don’t know about everyone else but when I get a cookbook I get little paper page tabbies and put one on every recipe that I want to eventually try. I have about 90 tabbies sticking out of this book! So needless to say there are a lot of good-looking recipes that I want to try. The recipe that I chose to try first is a recipe for Chicken Adobo. I don’t know if this is a classic Chicken Adobo recipe. I’ve had Chicken Adobo before and it wasn’t finished off on the grill. Never the less I really liked the char that the grill gave the chicken and it still had great flavor from poaching in the sauce. My kids really liked this recipe they both finished their plates without any coaxing from mom and kept dunking their chicken in the extra sauce saying this is yummy.

This was a good start for this book and it makes me want to keep trying the other recipes. I’ll let you know when I try another one but for now here are the ingredients for Chicken Adobo.

  • 1 cup soy sauce (I used reduced sodium)
  • 1/2 cup white or rice vinegar
  • 1 cup water
  • 1 Tablespoon chopped garlic
  • 2 bay leaves
  • 1/2 teaspoon freshly ground black pepper
  • 1 whole (3-4 pound) chicken, cut up (legs cut in two), trimmed of excess fat, then rinsed and patted dry with paper towels; or use 2 pounds bone-in thighs (I used bone-in thighs)
  1. Combine the first six ingredients in a covered pot large enough to hold the chicken in one layer. Bring to a boil over high heat. Add the chicken; reduce the heat to medium-low and cook, covered, for about 30 minutes, turning once or twice. (You may prepare the recipe in advance up to this point; refrigerate the chicken, in the liquid, for up to a day before proceeding.)
  2. Start a charcoal or wood fire or preheat a gas grill or broiler. The fire need not be too hot, but place the rack just 3 or 4 inches from the heat source.
  3. Remove the chicken and dry it gently with paper towels. Boil the sauce over high heat until it is reduced to about 1 cup; discard bay leaves and keep the sauce warm. Meanwhile, grill or broil the chicken until brown and crisp, about 5 minutes per side. Serve the chicken with the sauce and white rice.

Sausage, Peppers, and Onions

Here is a recipe for Sausage and Peppers that my family really enjoys. It’s not a traditional Sausage and Peppers with a tomato base but it is very good. The peppers and onions give the dish a slight sweetness with big flavor. All of the ingredients combined create a wonderful meal! The ingredients are:

  • 1-2 Pounds of Sausage (which ever one you like, I use a mild Italian Sausage)
  • Sweet peppers, cut into slivers ( about 2 Cups) I get the bag of mini peppers from Costco and use them.
  • 1 onion ( cut the same way as the peppers)
  • 4 t. Chicken bullion paste
  • Garlic (minced)
  • Salt and pepper to taste
  • Italian seasoning
  • Fresh Parsley
  1. Boil sausage untill cooked. Then slice it up and  put it in a pan and fry untill brown.
  2. While you are doing this you can put the peppers and onions in a pot and cook with 1 cup of water and bullion paste.
  3. When sausage is done add the peppers and onions, along with the garlic and seasonings.
  4. Cook for about a half hour and serve over buttered Penne Pasta.
  5. Sprinkle fresh parsley over dish and serve.

Roasted Turkey Breast with Peach Rosemary Glaze

I had some family over the other night for a mini thanksgiving dinner. We aren’t going to be able to see each other on Thanksgiving so we decided to get together a little early and have a nice meal together. I didn’t want to make a whole turkey so I decided to try this recipe from the Food Net. for Roasted Turkey Breast with Peach Rosemary Glaze. I’m not going to lie I was a little nervous. Turkey is so touchy, and you definitely don’t want to be the one who made the Turkey leather for dinner…… I’m happy to say that my turkey breast turned out perfect! It was moist and the flavor was perfect! Everyone loved it! Brining the breast made the flavor great and it wasn’t just the outer seasoned bites that were good, every bite had great flavor. It was moist and the peach chutney like glaze was delicious. Even my Aunt who was questioning the peach and onion combo was very pleased. I think that if you have a small group for Thanksgiving this would be the perfect Turkey recipe for you. For us it served 5 adults and 5 kids and we still had leftovers!

The ingredients are:

  • 2 Cups apple cider, plus 2 tablespoons
  • 1/4 cup salt, plus more for turkey
  • 3 to 5 sprigs thyme
  • 3 sprigs rosemary plus 1 teaspoon chopped
  • 1 (3 3/4-pound) boneless turkey breast with skin (I used a skinless turkey breast that I got from Costco)
  • 1/2 cup onion, finely chopped
  • 1 tablespoon olive oil, plus more for turkey
  • Freshly ground black pepper
  • 1 (10 oz.) bag frozen peeled and sliced peaches, chopped
  • 2 tablespoons honey
  • 1 t. Worcestershire sauce
  • 1 tablespoon brown sugar
  1. In a large bowl, whisk together 2 cups apple cider, salt, thyme and rosemary. Add turkey breast and enough water to cover the bird. Cover and let brine in the refrigerator 2 hours.
  2. Preheat oven to 425 degrees
  3. In a small saucepan, saute onions in oil until softened. Add peaches, honey, Worcestershire sauce, brown sugar and remaining 2 tablespoons apple cider. Bring to a boil. Lower to a simmer and cook until peaches break down and glaze thickens, about 12 minutes.
  4. Remove turkey from brine and pat dry with paper towels. Brush with oil and season with pepper. Place turkey in a roasting pan. Cook 15 minutes until skin begins to turn golden.
  5. Reduce the oven temperature to 350 degrees F and brush the top generously with the glaze. Continue cooking until an instant-read thermometer inserted in the thickest part of the breast reaches an internal temperature of 165 degrees F, about 45 minutes. Let the turkey rest at least 10 minutes. Its temperature will continue to rise.