Chicken Marsala

This recipe has been in my family for as long as I can remember. As I’ve gotten older I have really grown to love Marsala. Luckily, my husband loved it when he tried it so we can have it often in our house.

The recipe actually originated from Paul Newman. My parents used to frequent Watkins Glen, NY and Limerock, CT back in the 70’s and 80’s as my father worked for Race Communications. Back when Paul Newman was in his early days of racing with Sports Car Club of America he would cook for his crew and friends. He loved sharing recipes and joining everyone on the campgrounds. It is no surprise with what he ended up doing with Newman’s Own! I was very happy to have Newman’s Own Organics help me celebrate my one millionth hit on my blog this spring since I’ve enjoyed several of his recipes growing up!

This is a very simple approach to a wonderful tasting meal. Serve it family style or make an intimate dinner for two. Either way, you’ll have dinner on the table in no time.

Chicken Marsala

Ingredients

  • 4 chicken cutlets, thinly sliced
  • flour for dredging
  • salt and pepper
  • 3 Tbsp butter
  • 8 oz mushrooms
  • 10 oz can beef consomme
  • 1 Tbsp dried basil
  • 1 heaping Tbsp fresh parsley, finely chopped
  • 1 cup Marsala wine (Go to the wine aisle, not the stuff by the cooking wines!)

Lightly flour the very thin chicken cutlets. Salt and pepper each side of the cutlet.

On medium heat, add some oil and a tablespoon butter to a large skillet. Slowly brown the chicken.

In a separate pan, saute mushrooms in a tablespoon of butter. Add beef consomme, basil, and parsley and let it cook down a bit, 1 to 2 minutes.

Remove chicken from skillet and set aside under tinfoil to remain warm.

Turn down the skillet to low heat. Slowly, pour Marsala wine in the skillet the chicken was just removed from. Deglaze the pan with the wine. Add the chicken back to the skillet, along with the mushrooms and consomme mixture. Add another tablespoon of butter in and give it a light stir. Remove from heat and serve immediately. Serve over pasta.

Source: The Way to His Heart via Paul Newman

Pumpkin Spice Rice Krispie Treats

While I do hate saying goodbye to warm weather and summertime fun, I love Fall. Every aspect of it. I love the falling, bright leaves, the beautiful colors, the smell of wood-stoves burning, and all of the baking that begins. Pumpkins, apples, cinnamon and everything else in between.

These tasty treats were a great segway for me into fall baking. I had a lot of leftover marshmallows from our last cookout on Labor Day weekend and a can of pumpkin puree just itching to be used from last season. Yes, I was one of those people that bought a little extra because of all of the shortages in years past!

While there is no baking involved, these treats are perfect to nibble on at home or to send off to school/office. Lots of Halloween events are going on and why not send something a little different?

I made a few changes to the original recipe that I found on Pinterest. The biggest was that the pumpkin puree simply contains too much moisture. The results is a soggy, stale mess. So, be sure to squeeze the moisture out with a paper towel. Next, they needed more spice. These still don’t overwhelm, but if you are like me you will want that nice blend of nutmeg and cinnamon to accompany the pumpkin.

Pumpkin Spice Rice Krispie Treats

Ingredients

  • 3 Tbsp unsalted butter
  • 1/4 cup canned pumpkin puree
  • 12 oz mini marshmallows ( about 1 10oz. bag plus 1 cup)
  • 1/4 tsp pure vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp allspice
  • 1/4 tsp nutmeg
  • pinch of salt
  • 6 cups crispy rice cereal

Butter a 9×13″ baking dish.

Place the pumpkin puree on a few paper towels and squeeze out the moisture until it becomes very dry.

In a heavy saucepan or Dutch oven, melt butter over medium-low heat. Add the pumpkin puree and continue to cook until it is warmed through. Fold in 10 ounces of the marshmallows, stirring frequently until almost completely melted. Stir in the vanilla, cinnamon, all spice, nutmeg, and salt. Remove from heat.

All the marshmallow mixture to cool for 10 minutes and then fold in the remaining 2 ounces of marshmallows. Continue to cool the mixture for another 30 minutes until it is room temperature. Add the crispy rice cereal and stir, using a silicone spatula, until combined.

Press the mixture into the greased baking dish. Let sit for 30 minutes before cutting.

Adapted from theKitchn

 

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Snack-o’-Lantern Fruit Cups

Halloween is always a fun time of year, especially if you have your own little goblins running around. The worrisome problem for parents, and those trying to stay away from the siren call of candy, is all of the sugar laden treats. Having a daughter with a severe peanut allergy,  have extra worry since she can’t partake in any of the candy that is given out. So, you look for alternatives. You still want things to be festive and fun, tasty and healthy. These little fruit snack cups are perfect. I saw them a couple of year ago and couldn’t wait until my daughter would appreciate them. She stood by me while I carved these, anxiously calling out every piece of fruit I put in.

These would be perfect to bring into an social setting, be it daycare, school, or the office. You can carve them in advance and put them in the refrigerator. Just make sure you don’t fill them until you are ready to serve, or at least not more than two hours ahead of time.

Snack-o’-Lantern Fruit Cups

Ingredients

  • Navel Oranges
  • Assorted fruit, diced

Slice the top off of the navel orange.  Run a knife around its interior to hollow it out.  Scoop out the orange segments and reserve for filling.  Carve a Jack-o’-Lantern face on one side of the orange. Use a paper towel to gently soak up any remaining juice inside the oranges.  Fill each orange with the diced fruit, including the remaining orange segments and set the lid back on top.

Source: Pennies on a Platter

 

Lobster BLT

While I am a purest and enjoy my lobster freshly cracked with melted butter, sometimes you have to break away and try something new. I decided  my mom’s visit was the perfect opportunity. Granted, we did enjoy a few lobsters the old-fashioned way while we were cracking them for the meat for these!

This recipe was created by the folks at Stonewall Kitchen, which I’m happy to say is not a far drive from me. I love their products and their recipes. No product plug, just a fact that I like their simple approach. Anyways, this recipe can be made well in advance and makes two very generous sandwiches or four regular sandwiches! You can also skip the sandwich part and toss the lobster in the basil aioli and have a nice salad.I had never thought to pair basil with lobster before, but the flavor was a nice change of pace and very fresh.

*Note: The aioli will keep for several days. You will have more than needed for this recipe so use on your favorite sandwich in place of mayonnaise and enjoy!

Lobster BLT

Ingredients

For the lobster salad:

  • 2 1 1/4 lb live lobsters or 1 3/4 cups cooked lobster meat
  • salt
  • 4 slices smoked bacon
  • 1 stalk celery, finely diced
  • 1 Tbsp fresh lemon juice
  • sea salt and freshly ground black pepper
  • 4 slices brioche bread, white bread, or a crusty roll
  • 4 Romaine or Buttercrunch lettuce leaves
  • 4 thick slices vine-ripened tomato

For the Basil Aioli:

  • 1 cup mayonnaise
  • 1/4 cup thinly sliced basil leaves
  • 2 1/2 tsp olive oil
  • salt and freshly ground black pepper

If you are using live lobsters, fill a large pot with enough water to come about two inches up the sides of the pot. Bring the water to a boil over high heat. Add a pinch of salt. Add the lobsters, shell side down, cover, and let steam for 12 minutes. Drain the lobster and let cool.

When the lobster is cool enough to handle, remove the meat from the tails and claws and very coarsely chop. You should have between 1 2/3 and 1 3/4 cups of meat. Set aside in a medium bowl. Save the bodies and shells for snacking on or for making a lobster broth.

Cook the bacon in a skillet until crisp on both sides. Drain on paper towels and set aside.

To make the basil aioli:

In a small bowl, whisk together the mayonnaise, basil, and oil. Season with salt and pepper. Cover and refrigerate.

Add celery to the lobster. Fold in 2 tablespoons of the aioli and the lemon juice to lightly coat the ingredients. Season with salt and pepper. Store in the refrigerator for p to 6 hours if not making the BLT’s at once.

To assemble the BLT:

Lightly toast the bread. Spread the toast with a dollop of the basil aioli, just under a tablespoon on each piece of bread. Divide the lettuce, bacon, and tomato slices, and lobster salad between the two slices of toast. Cover with the remaining two slices of toast and serve.

Source: Stonewall Kitchen Favorites

 

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