Chicken Marsala

 

Chicken marsala is easy to make, and a home run with my family.  Here is the recipe that I use.

Chicken Marsala 
(serves 4)

2 Chicken breasts, boneless, skinless
1 lb mushrooms, preferably cremini, sliced
1/2 onion, chopped
2 Tbl olive oil
1/2 Tbl butter
1/2 c. Marsala wine
2 tsp. tarragon, dried
2/3 c. chicken stock
1 Tbl cornstarch
1/4 c. chicken stock or water
2 Tbl chopped parsley


Slice your mushrooms.

Cut each chicken breast in half.

Place one of the chicken breasts between two pieces of plastic wrap. Pound the breast with a meat mallet. I used a can of vegetables before I splurged on a mallet.

Pound each breast to about 1/4 inch thick. It works best to pound from the middle out. The main goal is to make the breasts a uniform thickness throughout. Wash hands well after handling the chicken.

Heat olive oil over medium high heat.  Salt and pepper each piece of chicken. Brown the chicken breasts in batches. After each piece is browned, set aside on a plate.

Next, add onions and mushrooms to the same pan that you sautéed the chicken in. Use the remaining oil in the pan to start cooking the onion/mushroom mixture. I add the pat of butter to give the mushrooms a richer flavor. Salt and pepper the mushrooms to taste. Scrape up the brown bits on the bottom of the pan as the mushrooms cook.

When the mushrooms have cooked through, add in the marsala wine to the pan.

Let the wine come to a boil to burn off the alcohol. Add in the tarragon and the chicken stock. Return the chicken to the pan and add in any juices that have accumulated on the plate.

Simmer the mixture for about 6 minutes over medium heat, until the chicken is cooked through. Since the chicken is so this, it won't take long to finish cooking.

Dissolve the cornstarch in the remaining broth or water. Add it into the pan. Bring the sauce to a boil, so the cornstarch thickens the sauce. Add in chopped parsley and serve immediately.

Stuffed Peppers

My husband loves a good stuffed pepper. Since we are watching our waistlines, I worked on producing  a healthy version of stuffed peppers. We will actually eat this tomorrow. I made it today, because tomorrow is going to be crazy hectic. I want to come home and have something ready to throw into the oven. While they are cooking, I will whip up a salad, and voila, dinner will be ready. For taste and calories, it will beat any takeout.

I used brown rice in the peppers. I have to confess something. I am a terrible rice cook. I seem to have a genetic deficiency when it comes to cooking rice. I'm talking about easy to cook white rice. This issue doesn't even begin to touch the more difficult brown rice. I have discovered a delicious cheat, though. Uncle Ben's ready rice. Pop that sucker in the microwave for two minutes and you are in business. I just love it. One day, I will devote serious time to mastering rice. For now, I have a job and a family to take care of, so, Uncle Ben to the rescue.

Stuffed Peppers

3 bell peppers (I use red, yellow or orange, whichever is the better deal and look the best)
2 links turkey sausage
2 Tbl olive oil, divided
1 small onion, chopped
4 mushrooms, chopped
1 zucchini, chopped
1 tsp. Thyme
1 tsp. oregano
1 pkg Uncle Ben's brown Ready Rice
2 c. marinara sauce (I make my own, but any decent jarred will do)
1/2 c. low fat, part skim, grated mozzarella cheese

Preheat oven to 350. Cut the tops off of the peppers and scoop out the seeds and core. Reserve the tops. Place peppers in a small casserole dish. Cut a bit of the bottom of the peppers off, if they don't stand in the dish.

Cook turkey sausage in a sauté pan with 1 Tbl of the oil over medium high heat. I use a potato masher to help crumble up the sausage.

Once the sausage has browned, put the sausage into a large mixing bowl. Add remaining oil and onions. Season with salt and pepper, continue cooking over medium high heat until onions are translucent. Add the mushrooms and continue cooking. Once the mushrooms have softened, add in the zucchini, thyme and oregano and continue to cook until all of the zucchini is cooked through, slightly firm. Add all of the ingredients into the mixing bowl.

Heat the rice according to package directions and add to the mixture. Taste and adjust seasonings if necessary. Add in 1/2 c. of the marinara sauce and 1/4 c. of the cheese. Combine all ingredients well.
Scoop the mixture into the peppers. Top with remaining marinara sauce and cheese. Place the tops back on the peppers. If making ahead, cover the casserole dish with aluminum foil and refrigerate. When ready to cook, place in 350 oven for 75-90 minutes. Peppers should be cooked through.

Citrus Salmon with roasted asparagus

 

 

 

This is one of my favorite salmon recipes. It is especially good in the winter, when oranges are at their best. I used both navel and blood oranges tonight because my husband accidentally grabbed blood oranges instead of navel at the store today.  The colors are so pretty, it turned out to be a happy accident! The salad recipe that follows is made up out of things that I enjoy in a salad. We eat it in winter, using dried fruit instead of fresh.

 

Roast Salmon with Citrus Salsa

 

Roast Salmon

1/2 lb. salmon filet

1 Tbl. honey

1 tsp. season salt (I use Lawry's)

 

Citrus Salsa

2 navel oranges, segmented, juices reserved

2 blood oranges, peeled, segmented juices reserved

1 Tbl. capers

2 Tbl. finely sliced red onions

1 Tbl. chopped parsley

1 Tbl. chopped mint

Juice of 1 lemon

1 tsp. olive oil

 

 

Preheat oven to 350 F.

 

Place salmon in baking dish that has been coated with nonstick spray (easy cleanup).  spead honey over the top of the salmon. Sprinkle with season salt. Roast salmon, uncovered for 15 minutes, until medium rare on the inside.

 

 





Make the citrus salsa. Peel and segment the oranges, reserving the juice in a bowl.

 



Combine the remaining ingredients to finish salsa. Let the flavors meld together while the salmon cooks.

 



Roasted Asparagus

1 bunch asparagus
Salt and pepper
1 tsp. olive oil

Peel the asparagus, optional, but my son loves it when I peel our asparagus.

 

 

Place asparagus in oven proof dish. Season with salt, pepper and olive oil. Roast asparagus along with the salmon 10 - 15 minutes at 350.

 

 

 

 

 

Red leaf Salad with Dried Cherries and Blue Cheese

 

 

1 head red leaf lettuce

2 Tbl. chopped dried cherries

2 Tbl. blue cheese crumbled

2 Tbl. toasted, slivered almonds

1/4 red onion, thinly sliced

pinch of sea salt

3 Tbl. Easy Lemon Dressing

 

Combine all ingredients in a large bowl. dress with dressing just before serving.

 

 

 

 



 

 



January Goals

 

In January, we always work to get those pounds that we gained from the holidays off and generally get back on track with healthier eating. I have officially purged my fridge of all leftover holiday cheeses, creams, etc. My goal is no red meat until we have our valentine's dinner. Being a lover of food and cooking, doesn't always translate into the healthiest dishes. I am going to give it a hard go, knowing that Valentine's day isn't too far off.

I have a celery cucumber and bean salad that that will become a staple for me. It makes a great lunch or snack.

Here is the recipe.

 

Cucumber, Celery and White Bean Salad

1 cucumber, peeled, seeded and chopped
2 ribs of celery, thinly chopped
1 can cannellini beans, rinsed and drained
2 TBL capers
1 yellow bell pepper
salt and pepper to taste

Mix all ingredients in large mixing bowl. I divide the salad into individual serving containers. Dress each container before eating. I will leave these in my refrigerator for 3 - 4 days.

Easy Lemon Dressing

Juice of 1 lemon
1 Tbls. white wine vinegar
1/4 cup olive oil
1 tsps. honey
1/2 tsps. salt
1/4 tsps. pepper

Mushroom Soup

I am not a huge soup fan. However, there is something very appealing about a warm soup simmering on the stove on a cold day.  Today, I just had to make mushroom soup. I love the earthy flavor of mushrooms in a creamy soup. I am going to pair it with some toasted bread and a parmesan roasted tomatoes for a vegetarian dinner. Nothing spectacular, but after the heaviness of the holidays, a welcome change. I made a mushroom stock from the stems of the mushrooms and carrots, celery, onion and the dark ends of the leeks. It isn't a necessary step. Chicken or vegetable broth would work just as well. Remember that leeks are masters of holding dirt and grit, so wash them thoroughly. No sense in going through all of this effort to produce a bowl of sandy grit!  Here is the recipe that I used.

Mushroom Soup

1 lb. assorted mushrooms, sliced. (I used crimini, shiitake and Portobello)
2 cups chopped leeks (white and light green parts only)
1 Tbl. chopped thyme
6 Tbl. olive oil, divided
1/4 cup flour
1 cup dry sherry
4 cups mushroom, vegetable or chicken stock
1/3 cup cream, half and half or fat free half and half
Salt and pepper to taste
1/4 cup chopped parsley
drizzle of truffle oil (optional)

Sauté leeks in 2 Tbl of the olive oil over medium high heat until soft and slightly translucent.

 Add mushrooms and thyme, continue to cook until the mushrooms are cooked through.

Salt and pepper the mushroom leek mixture to taste. add in the remaining 4 Tbl of olive oil and the flour. Stir until the flour has cooked for a couple of minutes in the pan (with the mushroom mixture). Add in the sherry. Continue cooking and stirring until the flour and sherry have formed a thick paste. Add the stock and stir until you get an even consistency with the soup.

 

 

For a thicker soup, ladle out about 2 cups of the soup into a blender or an immersion blender. Blend well and incorporate back into the soup.

Finish soup with 1/3 cup of cream or half and half and the parsley (lends some bright notes to such a rich soup). To really gild the lily, add 8 or 9 drops of truffle oil at the end. Be careful to not overdo the truffle, it is delicious, but potent stuff.