Olive Garden Chicken Marsala Recipe

Olive Garden Chicken Marsala Recipe

 
Ingredients;

2 whole chicken breast, boneless/skinnless, pounded to 1/4" thick, cut into 8 serving sized pieces

Mix for dredging;

1/2 C flour

Salt and pepper to taste

Dried oregano to taste

 

Heat over medium heat in large skillet;

4 Tbsp. butter

4 Tbsp. EVOO

 

Add the dredged chicken pieces to the hot oil and brown on onw sides. About 2 minutes per side. Turn the pieces.

 

Add;

2 C. fresh sliced mushrooms and cook 2 more minutes

 

Add;

1 C. Marsala wine

 

Cover and simmer for about 15 minutes.

 

My Take On Ina Garten's Ultimate Ginger Cookies

I love, love, love Ina Garten. She is my kind of cook. Not to skinny and not rich beyond reason. I will try most anything that she has kitchen tested. I might turn the "heat" down a bit on her recipe but other wise .................... with her I am good to go. I had a "hankering " for some ginger cookies the other day and just had to try her recipe. I did find that I wanted to change it a tiny bit.

Ingredients:
Sift together;
2 1/4 C. all purpose flour
1 tsp. baking soda
2 tsp. cinnamon (here I always go for Vietnamese Cinnamon, good flavor and a bit on the sweet side. Penzey's Spices offers us a really nice one.)
1 1/2 tsp. of clove (here is went with 1/4 tsp. of cloves, I'm just not a great big fan of cloves, the flavor is so strong it can actually ruin a dish for me)
1/2 tsp. ginger (here again, I go to Penzey's Spices and Chinese Ginger is my choice for stir fry and for this)
1/2 tsp. nutmeg (here I purchase it whole and grate my own, fresher taste)
1/4 tsp. kosher salt

Cream together;
1 C. dark brown sugar, packed
1/4 C. veggie oil, I used canola oil as Den is allergic to all beans and peas and peanuts)

Add;
1/3 C. unsulfured molasses
1 tsp. good real vanilla, very important
1 extra lrg. egg, at room temp.

Add in the dry ingredients and beat for about 5 minutes. Now at this point to me it was looking a bit to dry to make cookies.

I added 4 Tbsp. butter, soften at this point and liked the appearance much better.

Lastly add;
1 1/4 C. chopped crystallized ginger (6oz)
Scoop the dough in tablespoon size pieces and roll them in your hand to form a ball and flatten slightly. Roll the dough ball on one side in sprackle sugar just granuated sugar. Place on a baking sheep lined with parchment paper at about 1-2 inch spacing.

Bake at 350F for 13 minutes.

The tops will be crackled and the cookies soft inside. Let the cookies cool on the sheet for 1-2 minutes and then transfer to a cooling rack.

Here is something that was kind of nice about this cookie. My husband has Barrett's Esophagus, and takes drugs to control the reflux which upset his stomach at times. The ginger in these help control that for him. He was really happy with me this morning when he tried one of these when his meds were messing with him again. He went to help an old guy with his yard and came home saying that these were great medicine for his problems this morning. Only took one. Ginger is great for the stomach and indigestion issues.

Quick Chicken and Dumplings

Are you on Facebook. I do it a bit but not tons, you know.

Many of my friends share recipes that they have found that sound good or that they have tried. Like the recipes that you so often find in magazines, I have to wonder who kitchen tested them. One of these came across as Crockpot Chicken and Dumpling. Well it sounded a bit bland so I played a bit. My husband, Den, had spend a day helping our friend with his lawn care business riding on a JD mower in the cold wind. When he called to say that he was on his way home, he requested some soup to warm up. I thought of this recipe and figured that I had an hour and could adapt it to stove top and make it better. I had all of the stuff. It took less than and hour and tasted wonderful and felt so right on a cold fall evening.

In a 3 quart pot or larger combine:

2 Tbsp butter, melted
2 Tbsp garlic infused olive oil, plain would work as well, I just like the flavor
2 lrg garlic cloves, crushed and chopped
1/2 med. onion, finely chopped

Cook over med/low heat until the onions are translucent. When you can smell the garlic for sure you have sautéed it enough.

Add:

1 entire skinless/boneless chicken breast, (I like the largest that I can get and remove the fat and chin   left at the breast bone area.)
1 box of College Inn Chicken Broth
2 cans Campbell's Cream of Chicken soup, undituted
1 bay leaf
1 tsp. Penzey's Spices Mural of Flavor
1/2 tsp. thyme
Salt and pepper to taste

Bring to a boil, stirring to combine the chicken soup in to the broth. Cover and simmer for about 20 minutes.

Remove the lid and bring to a boil once again.

1 can of 10 junior sized Pillsbury canned refrig. biscuits, separated and cut into quarters.

Drop these pieces in to the boiling soup a few at a time and stirring occasionally to keep them from sticking together.

Continue at a low boil for about 15 minutes.

Easy Chicken and Dumpling and go good on a cold night after being outside all day, for sure.

Paula Deene's Zuchini Bread

I have tried many zucchini bread recipes and they just leave me flat. Kind of nothin' muffin if you know what I mean. But the Denman loves it so after what seems like a year of begging, I have agreed to make him a batch. Actually he threatened to make it himself and if your husband is anything like mine, the clean up would not be pretty. So,................................ to tell you the truth, I went looking to see if Ina Garten had anything out there and she didn't but Paula Deen does so I opted for Paula. This is how it goes and I actually kind of like this one. It has some taste, if you get my meaning.

Ingredients:

Mix together in a large bowl (I used my mixer bowl for this part);
3.25 C. flour
1.5 tsp. salt
1 tsp. ground nutmeg
1 tsp. cinnamon
2 tsp. soda
3 C. sugar
1 tsp vanilla (I added this, anything that you have cinnamon and nutmeg in should have vanilla in as well, it make you taste the spices)

In a second bowl combine:
1 C. canola oil
4 lrg beaten eggs
1/3 C. water
2 C. grated zucchini
1 tsp. lemon juice

Pour the zucchini mixture in to the dry ingredients. At the mixer, combine until well incorporated.

Add in;
1 C. chopped walnuts or pecans

Pre heat your oven to 350F and spray 2 standard loaf pans with non-stick spray. Do a good job because there is quite a bit of sugar in this and it will tend to hang on to the pan a bit.
Bake at 350F for 1 hour or until a tester comes out clean.

Alternately, bake in 5 mini loaf pans for about 45 minutes.

The soda and the lemon juice make it rise nicely and the sugar adds a bit of the crunch to the crust.

Ina Garten's Macaroni and Cheese (GrownUp Mac and Cheese)

Ingredients:
Kosher salt to taste
veggie oil (I use EVOO)
1 pound of pasta, you choose the shape, prepared to package directions

Mean while:

12 oz, Gruyere cheese, I substituted aged Swiss as the Gruyere is about $20.00 a pound at HyVee
8 oz. sharp cheddar

Grate both of these, use your food processor. Set aside.


1 qrt whole milk, In a sauce pan large enough to contain it. Don't boil it just heat it

In a large stock pot;
6 Tbsp butter melted
1/2 C. flour
1 Tbsp Kosher salt
1/2 tsp. ground black pepper
1/2 tsp. ground nutmeg, OK, I grated it in from the whole seed, smells wounderful
Whisk this until smooth, Cook this about 2 minutes, just enough to cook the flour

Add in the milk and stir continually until the mixture thickens and is smooth.

Off heat, add in that cheese that you worked so hard to grate. Stir until the cheese is melted and well blended.

Add in the drained cooked pasta.

Pour the whole mess into a 9x13 baking dish or a 3 quart baking dish.

4 Roma tomatoes, washed and slices evenly. Arrange these slices over the top of the mac and cheese.

Back at the food processor, you don't need to wash it until you are done.

5 slices of bread chunked up and ran through the processor to make fresh bread crumbs, pour them it a bowl
 2 Tbsp of butter, melted and poured over the top of the bread crumbs
1/3 C. grated parmesan cheese

Mix well and spread evenly over the tomato topped Mac and Cheese.

About here I would add that a bit of Sweet Basil would hit a sweet note with all of this but I didn't think of it until just this minute, darn.
Bake at 375 for 35 minutes.

This makes a pretty full 9x13 so you might want to use a cookie sheet under it and save your oven.

Ina Garten's Oatmeal Raisin/Pecan Cookies

This recipe was on one of the Barefoot Contessa  a while back and has become a favorite of everyone that I share it with except Craig who doesn't care for raisins. I guess you can make everyone happy.

There are a couple of important things with this recipe.
1     soak your raisins in very warm water while you are mixing up the rest of the dough, then drain them just before you add them to the dough mixture

2     toast those pecans it makes a world of difference in the flavor of these cookies.

Ina Garten’s Oatmeal Raisin/Pecan Cookies

Ingredients
1 1/2 cups pecans
1/2 pound (2 sticks) unsalted butter, at room temperature
1 cup dark brown sugar, lightly packed
1 cup granulated sugar
2 extra-large eggs, at room temperature
2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon kosher salt
3 cups old-fashioned oatmeal
1 1/2 cups raisins
Directions
Preheat the oven to 350 degrees F.

Place the pecans on a sheet pan and bake for 5 minutes, until crisp. Set aside to cool. Chop very coarsely.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy. With the mixer on low, add the eggs, one at a time, and the vanilla.

Sift the flour, baking powder, cinnamon, and salt together into a medium bowl. With the mixer on low, slowly add the dry ingredients to the butter mixture. Add the oats, raisins, and pecans and mix just until combined.

Using a small ice-cream scoop or a tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment paper. Flatten slightly with a damp hand. Bake for 12 to 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.



Read more at: http://www.foodnetwork.com/recipes/ina-garten/raisin-pecan-oatmeal-cookies-recipe/index.html?oc=linkback

Pineapple/Mango Salsa

What I am going to tell you makes about a pint of salsa so cut to what you need. 
I came up with this a few years ago and have used it with smoked pork chops, ham, grilled salmon and chicken and haven't found any thing that it isn't great with. It is kind of like a chutney, I guess in the way that I use it. Remember that I am not someone who really likes thinks spicy hot, I'm more of a middle of the road person and so is my husband.

Pineapple/Mango Salsa

2 C. fresh pineapple diced fairly small
1 mango, pared, seeded and diced fairly small
6 scallions, thinly sliced, include some of the green
1/4 C chopped fresh cilantro
1/2 of a red bell pepper diced small
Dash of Kosher salt
1/4 C honey
The juice of each of these:
Fresh orange
Fresh lemon
Fresh lime

For heat I put in cayenne pepper to taste or you could us a jalapeno pepper, seeded and de-vained.

This can be served straight away or if you allow it to masserate over night in the frig it is better.

I took a 1/2 pint of it to the local grocery and had some of my local foodies try it. It got thumbs up for sure. I plan to take this with and serve it with smoked pork chops at a group camp out over Memorial Day. There will be baked potatoes, green salad with strawberries and honeyed almond with my Raspberry Poppy Seed Dressing.  For dessert it will be Ina Garten's Oatmeal Raisin Toasted Pecan cookies.  Should be good.