Monday, June 22, 2009

Chicken Marsala

This is our "special dinner". Brent made it for me on Valentine's Day, I made it for him on Father's get the idea.
We love the Marsala sauce at Carrabba's and have been trying to find a recipe that comes close. I was flipping channels and saw Giada cooking this on "Everyday Italian" and grabbed a pen because it looked close. It's not nearly as good as Carrabba's, but we still really like it.
1 1/2 lb. cut chicken breasts
3/4 cup chopped onion
1 lb cremini mushrooms (the brown ones)
1 cup dry marsala wine
8 oz mascarpone cheese (I find this by the hummas and fancy cheeses)
2 tbsp chopped parsley
2 tbsp extra virgin olive oil
5 tbsp butter
2 tbsp minced garlic
2 tbsp dijon mustard
12 oz fettucini (I didn't serve it over pasta this time)
salt and pepper
Cook fettucini, drain, and toss with 3 tbsp of butter and salt and pepper. Set aside. Sprinkle chicken with salt and pepper. Heat oil in a large skillet over high heat. Add chicken and brown 4 minutes per side, searing the chicken and locking in moisture. Transfer to a plate and cool slightly. I put the plate in the microwave (turned off) so it will keep warm while I do the rest. Melt 2 tbsp butter in the same pan over medium high heat. Add onion and saute 2 min. Slice mushrooms and add them to the onions along with the garlic. Saute 12 minutes. Add wine and simmer 4 minutes, or until it no longer smells like alcohol. Stir in mascarpone and mustard. Cut chicken into 1/3" thick slices and return it to the skillet. Simmer over medium low heat until cooked through and the sauce thickens - about 2 minutes. Stir in parsley and season with salt and pepper. Serve over fettucini or just by itself.

Saturday, June 20, 2009

Mexican Enchiladas

I got this recipe from one of Brent's hispanic converts, Pedro and Candy Lopez, when we went and visited his mission. It's really good, and really easy!
Ingredients (just ball park estimates):
10 corn tortillas
2 cups enchilada sauce (canned or homemade)
1 pkg queso fresca cheese (find it by the sour cream and cream cheese)
2 tomatoes
sour cream (you could use the mexican version of this if you want to be really authentic - it's more runny)
2 chicken breasts (I'm sure it would be good with shredded pork, too)
Boil the chicken breasts until they are no longer pink. While that's going, heat a skillet and spray it with cooking spray. Dip the tortillas in some of the enchilada sauce and sort of fry/toast them in the skillet on both sides so the sauce sticks to the tortillas. Crumble the cheese, shred the lettuce, dice the tomatoes. When the chicken is done, shred it. To serve, place a little chicken, a little warmed up enchilada sauce, a little cilantro, and a little cheese inside each tortilla. Roll them up. Top with more enchilada sauce, cheese, lettuce, tomatoes, guacamole, sour cream and cilantro. Eat up!

Easy Southwest Salad

Ok, so I make this salad every once in a while and it is so easy and so good. My husband kept saying, "oh this is so good" that made me happy since it was a cinch. I got this recipe from a book "Taste of Home: The New Potluck" its a good one. Here it is.

1 can of beans ( the recipe says Pinto, and thats what is in the picture above but we have used black beans and they are soooo good)
1 bunch green onions with tops sliced (I have never used these because I never had them but I am sure they are great in it)
1 large tomato seeded and chopped
1 avocado chopped
2 cups of shredded cheddar cheese (whatever you like)
1 medium head of lettuce (or a bag, so make it even easier)
4 cups of corn chips ( FRITOS!! YAY!)

So pretty much you just layer it how you want it. If you plan on refrigerating it for a while add the corn chips last, just before serving. The recipe calls for catalina dressing but we always use a tomato based or fresh salsa as the dressing. It feels so much more fresh that way, some people we have had it with like sour cream or a little ranch mixed in. Sometimes we don't put in the tomato or avocado if we don't have it and that is still delicious especially with the salsa. ENJOY! We sure do!

Thursday, June 4, 2009

Crispy Chicken Salad

Before I get started if you want to be an author on this blog, and we would LOVE you to be! Email me at I am so excited so lets get cookin!

Ok, I love this salad and so does my hubby. Its soooo good. Its a great summer meal and don't worry, you can trick your hubby into thinking its a meal because it has pasta and protein...what more do you need?? Plus if your kids like chicken nuggets you can throw them into something healthy right?

Lettuce (1 package or about a head of lettuce)- I like Romaine or mixed

Angel Hair Pasta (as much as you want, I usually do enough for 2 people, or about a quarter size around)

Cheddar Cheese (shredded-just a small handful, maybe about 1/8 of a cup or to your liking)

1 large tomato chopped

1 large pepper (usually red, but here I didn't have red so I used green- still good)

Crispy or breaded chicken (choose your amount and use whatever. We have used chicken nuggets, chicken patties (2) and some may want to make their own breaded chicken). Bake as directed and slice into strips.

Now this is all for looks: Throw the lettuce in a bowl. Throw cooked chicken on top next. Then throw on the pepper, spreading out in a beautiful way. Then add the chopped tomato. Next throw the angel hair pasta on top in a little bunch. Then sprinkle with cheddar cheese and a few left over tomatoes.

Once its time to eat, mix it up like crazy!! Throw on your favorite dressing. I got this from UNOS a restaurant that I use to work at and they use honey mustard, which I don't like. So I use ranch...and it is divine! Enjoy!