Let me count the ways.............

Apparently there are over 101 ways to prepare chicken.  Let’s try this one!!!
 
Chicken marsala is an Italian-American dish made from chicken cutlets, mushrooms, and Marsala wine. The original dish dates back to the 19th century, when it most likely originated with English families who lived in western Sicily, where Marsala wine is produced The chicken is coated in flour, briefly sautéed, and then removed from the pan, which is then used to make a Marsala reduction sauce. The sauce is made by reducing the wine to nearly the consistency of a syrup while adding onions or shallots, as well as mushroomsherbs and possibly other ingredients. The sauce is then poured over the chicken, which has been kept in a warming oven, and served immediately.
  • What you need...

    1 white onion
    1 package of baby bella mushrooms
    Dried Oregano
    Dried Sage
    Minced garlic
    Salt & Pepper
    1 teaspoon of cornstarch
    2 cups of roughly chopped shredded chicken
    3/4 cup of marsala (we substituted w/ brandy)
    Cooked rigatoni pasta

  • How to make our simple version...

    In a large skillet, heat the oil over medium-high heat. Add the onions, season with salt and cook until just soft. Add the mushrooms, parsley, oregano and sage. Stir to combine. Cook on medium heat until browned and caramelized, about 8 minutes.

    Pour in almost all the wine (reserving about 2 tablespoons for later), increase the heat and cook for another 5 minutes. Stir in the cooked chicken and season with salt and pepper.

    Mix the cornstarch with the remaining Marsala wine until combined. When the sauce is simmering, pour in the cornstarch mixture and stir gently until slightly thickened, about 2 minutes. Remove from heat.

    Serve over cooked pasta.

Summer Grillin and Chillin!

How do you get a group of gals to pay attention to you...........FEED THEM!
 
Summers are for walks on the beach, swims in the ocean and dips in the pool but most important are the gatherings around the grill with your friends and family around the table.
 
For lunch we are starting with greek style flatbread, boneless leg of lamb and eggplant cooked all on the grill.

 

Chillin and grillin with the gals!

  • The Beginning

    Roasted garlic to rub on the flat bread
    Caramelized onions
    Cooked spinach
    Black olives
    Feta Cheese
    Fresh Mint

  • The Middle

    Marinate lamb and throw on the grill for one and a half hours until cooked to medium or an internal temperature of 145 degrees.

    Serve with a side of tzatziki or mint sauce.

  • The End

    Cut the eggplant into circles, salt and drain them.

    Rub the eggplant with olive oil and toss in fresh mint then throw on the grill until perfectly marked and cooked.

Little Darlin’ ……………Stir it up!

I have never been a huge fan of stir fry but for a mid-week meal it is so quick, easy and healthy that I had to give it another chance.

Stir frying is to cook (food) quickly by cutting it into small pieces and stirring constantly in a lightly oiled wok or frying pan over high heat: a common method of Chinese cookery.

"Come on and stir it up: little darlin', stir it up. O-oh!”

  • The Stuff for the fry...

    Chicken
    Corn
    Cilantro
    Carrots
    Red Onion
    Mushrooms
    Spring Onions
    Red Bell Peppers
    Mongolian Fire Oil
    Soy sauce
    Fish Sauce
    Rice Wine Vinegar
    Sesame Oil
    Drop of honey
    Cooked rice noodles
    Lime

  • The Method...

    Chop it, fry it and stir it up!

    Cook the chicken first or take a short cut and use a rotisserie chicken. Cook veggies separately in hot oil until al dente, add in the chopped chicken then toss in the sauces, onions and noodles.

    “Stir it, stir it, stir it together”