Thursday, January 20, 2011

Chicken Marsala with a twist! Fabulous and sure to impress!

Chicken Marsala!

4 skinless, boneless, chicken breasts (about 1-1/2 pounds)
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
4 ounces prosciutto, thinly sliced
8 ounces crimini or porcini mushrooms, stemmed and halved
1/2 cup sweet Marsala wine
1/2 cup chicken stock
2 tablespoon unsalted butter
1/4 cup chopped flat-leaf parsley

Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.

Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.

Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

For other interesting takes on recipes check out this blog!

Friday, January 14, 2011

Pork Chops and no not applesauce..pomegranate sauce!!

Pork chops with pomegranate sauce topped with cranberries and feta

Served with a side of salad greens and grilled baby russet potatoes.

Season the chops generously with salt and pepper. Grill the chops about 5-7 minutes on each side (depending on the thickness of the chops). When done, keep chops on a platter covered with aluminum foil and let it rest.

Meanwhile, heat about a tablespoon of oil over medium heat, add shallots (about 2 tablespoons finely chopped) stirring constantly until browned. Add pomegranate juice (1/2 cup), red wine vinegar (1/4 cup), chicken broth (1/4 cup), fresh thyme (about 1 tablespoon) and honey (1 tablespoon) and cook, stirring until the liquid is reduced by half, approx. 3-5 minutes. Reduce heat and stir in 1 tablespoon butter until it melts.

Transfer chops to plate, spoon sauce over chops and salad.

Wednesday, January 12, 2011

Different! Curried Beef with Apple Couscous!

Curry and apple are a timeless pairing that beautifully supports beef in this recipe. Originally an Eastern Indian spice, curry has made its way into a variety of traditional American dishes to become a permanent fixture. Dishes like chicken or egg salad and deviled eggs with curry are now as traditional as their original counterparts.


  • 1 pound boneless beef top sirloin steak, cut 1 inch thick
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • Nonstick cooking spray
  • 2 medium red and/or green sweet peppers, seeded and cut into thin bite-size strips
  • 1 medium onion, coarsely chopped
  • 1 tablespoon curry powder
  • 1 cup water
  • 3/4 cup apple juice or apple cider
  • 2 teaspoons instant beef bouillon granules
  • 1 cup quick-cooking couscous
  • 1 medium tart green apple (such as Granny Smith), cored and coarsely chopped
  • 1/3 cup chopped peanuts


  1. Trim fat from steak. Lightly sprinkle steak with salt and black pepper.
  2. Place steak on the rack of an uncovered grill directly over medium coals. Grill until desired doneness, turning once halfway through grilling time. Allow 14 to 18 minutes for medium-rare doneness (145 degrees F) or 18 to 22 minutes for medium doneness (160 degrees F).
  3. Meanwhile, coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium heat. Add sweet peppers and onion to hot skillet; cook and stir for 5 minutes. Add curry powder. Cook and stir for 1 minute. Add the water, apple juice, and bouillon granules. Bring to boiling. Stir in couscous and apple; remove from heat. Cover and let stand about 5 minutes or until liquid is absorbed.
  4. To serve, fluff couscous mixture with a fork. Thinly slice steak across the grain. Serve steak slices over couscous mixture. Sprinkle with peanuts. Makes 6 servings.
  5. TO BROIL: Place steak on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat until desired doneness, turning once halfway through broiling time. Allow 15 to 17 minutes for medium-rare doneness (145 degrees F) or 20 to 22 minutes for medium doneness (160 degrees F).

recipe source

Better Homes and Gardens

Tuesday, January 11, 2011

Kobe Beef Kabobs for Dinner! Tender and Healthy!

Top ideas for dinner tonight: Kobe Beef and Broccoli Kabobs

* 30-minute (or less) spring dinners
* Quick and easy chicken dishes
* Garden-fresh entrée salads


* 1/2 cup bottled hoisin sauce
* 3 tablespoons water
* 2 tablespoons cooking oil
* 1 tablespoon soy sauce
* 1 clove garlic, minced
* 1/4 to 1/2 teaspoons crushed red pepper
* 1 red sweet pepper, cut into 1-inch pieces
* 2 to 3 3 cups large broccoli florets and/or 1-inch pieces of yellow summer squash
* 1 lb. beef steak, such as tenderloin, sirloin, or top loin, cut into 1-inch pieces
* Hot cooked rice


1. Soak 4 to 8 wooden skewers in water for 30 minutes. In a small bowl combine hoisin sauce, water, oil, soy sauce, garlic, and crushed red pepper; set aside..
2. On the soaked skewers alternately thread sweet pepper, broccoli and/or squash, and steak pieces. Brush with some of the hoi sin sauce mixture.
3. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place skewers on grill rack over drip pan. Cover and grill for 20 to 25 minutes or until meat is desired doneness, turning and brushing once with remaining hoi sin sauce mixture halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above except omit drip pan.) Serve over hot cooked rice. Makes 4 servings.

Monday, January 10, 2011

It's Creamy and Dreamy!! Mac 'N Cheese with Ham!

Creamy Mac ‘N Cheese with Ham!


* 1 pound uncooked medium elbow macaroni

* 1 1/2 cups chopped lean ham

* 1 1/2 cups frozen peas

* Cooking spray

* 1/2 cup finely chopped onion

* 3 cups 2% reduced-fat milk

* 1 cup (4 ounces) shredded reduced-fat extrasharp cheddar cheese

* 1 cup (4 ounces) shredded Swiss cheese

* 3/4 teaspoon salt

* 1/4 teaspoon freshly ground black pepper

* 1/8 teaspoon ground red pepper

* 2 (1-ounce) slices white bread

* 2 tablespoons butter, melted


1. Preheat oven to 400°.

2. Cook pasta in boiling water 6 minutes. Drain and rinse with cold water; drain. Combine pasta, ham, and peas in a large bowl.

3. Heat a medium saucepan over medium heat. Coat pan with cooking spray. Add onion to pan; cook 4 minutes, stirring frequently. Add milk; bring to simmer. Remove from heat; stir in cheeses, salt, and peppers. Pour cheese mixture over pasta mixture; stir to coat. Spoon pasta mixture into a 13 x 9–inch baking dish coated with cooking spray.

4. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 1/4 cups. Combine breadcrumbs and butter in a bowl. Arrange breadcrumb mixture evenly over pasta mixture. Bake at 400° for 20 minutes or until lightly browned.

Photo: Becky Luigart-Stayner; Styling: Katie Stoddard

Thursday, January 6, 2011

Oven Baked Pork Ribs! Yummy for your Tummy!

Oven Baked Pork Ribs
Ingredients (serves 6):
2 racks of pork baby back ribs
1/2 cup tomato paste
1 cup orange juice
1 cup brown sugar
1/4 cup Dijon mustard
1/2 cup cider vinegar
1/4 cup Worcestershire sauce
1/4 cup soy sauce
1/4 cup chili powder
Salt and pepper to taste


Whisk together all remaining ingredients. Pour over the ribs. Marinate overnight in the refrigerator.Preheat over to 300F.

Remove ribs from marinate. Place ribs into a large roasting pan. Reserve marinate.

Bake the ribs until they are fork tender, about 2 1/2 hours at 350.

To make dipping sauce, bring to the boil and simmer the marinate in a sauce pan for 5 minutes.

Cut ribs in pieces and serve with dipping sauce.

Thursday, December 30, 2010

Individual Beef Wellington - Elegant and Easy!

Individual Beef Wellingtons

8 (4 or 5 oz.) filet Mignon

1 1/3 tsp. salt

1/4 plus a pinch of pepper

2/3 c. chopped onion

2/3 c. chopped carrots

2/3 c. chopped celery

1/3 c. plus 2 tbsp. vegetable oil

3 tbsp. brandy, 1 c. red wine

3/4 tsp. fines herbs

1 1/3 tbsp. butter

Mushroom filling, recipe below

Pastry, recipe below

3 egg yolks

3 tsp. water

2 2/3 c. beef broth

1 1/3 tbsp. tomato paste

2 2/3 tbsp. cornstarch

1/3 c. Madeira or other sweet wine

Diced fresh mushrooms

Carrot curls

Celery fans

Fresh parsley sprigs

You may please feel free to use Pepperidge farm frozen puff pastry instead of making it from scratch.

Please note an additional 1 cup of red wine after brandy listing.

Sprinkle fillets with salt and pepper, and place in a shallow dish. Saute onion, carrots, and celery in oil until tender. Add red wine, brandy and herbs. Pour mixture over filets; cover and marinate in refrigerator overnight. Drain steaks, reserving marinade. Saute fillets in butter in a skillet just until lightly browned on both sides. Place filets in pan; cover and freeze 10 minutes. Remove from freezer, and refrigerate 2 hours. Prepare mushroom filling; chill at least 2 hours.


2 2/3 lb. fresh mushrooms, finely chopped

1/3 c. mince green onion

3 tbsp. butter

1/3 c. Madeira or other dry sweet wine

Salt and pepper to taste

Place mushrooms in a clean towel or cheese cloth and squeeze until barely moist, reserving juice. Saute mushrooms and onion in butter; cook over medium heat until all liquid is evaporated. Add salt and pepper. Prepare pastry; chill 2 hours.


4 c. all purpose flour

2 tsp. salt

1 c. chilled butter plus 2 tbsp. cubed

1/3 c. shortening, chilled

1/2 to 2/3 c. ice water

Combine flour and salt in a large bowl; cut in chilled butter and shortening with a pastry blender until mixture resembles coarse meal. Sprinkle ice water evenly over surface; stir with a fork until all dry ingredients are moistened. Shape dough into a ball. Roll pastry into an 18 inch square on a lightly floured board or pastry cloth; cut into 8 (9 x 6 inch) rectangles. Spread each pastry rectangle with 1/3 cup mushroom filling; top with a filet.

Combine egg yolks and water; brush edges of pastry with egg mixture to seal. Fold pastry over, and pinch together. (Trim excess pastry is necessary). Place Wellingtons, seam side down, on a lightly greased baking sheet. Brush with egg mixture; repeat after 1 minute. Roll pastry trimming cut into decorative shapes and arrange on top of Wellingtons, if desired. Brush with remaining egg mixture. Bake at 400 degrees for 25 minutes or until golden brown. Combine reserved marinade, reserved mushroom juice, beef broth, and tomato paste in a saucepan; simmer 1 hour. Dissolve cornstarch in Madeira; stir into broth mixture and cook, stirring constantly until thickened. Garnish with mushrooms, carrots, parsley, celery fans.

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