Creamy Chicken Marsala

Thanks Food network for sharing your recipe, I just added a few changes and my family loved it. ..Enjoy

This recipe is awesome no matter how you doctor it up. I cooked some garlic noodles to serve with it, but my son requested Jasmine rice for his ohwell, they absolutely enjoyed the meal.

This is what I used

~ 3 lbs. frozen chicken breast, thawed and  cut in half, pat dry

~ Italian bread crumbs for dredging 

~ 4 slices of bacon diced 

~ 3 cups pre-sliced mushrooms 

~ 1 cup Marsala wine

~ 3/4 cup low sodium chicken stock 

~ 1/2 TBSP jarred crushed garlic

~ 1/4 cup parsley rough chopped 

~ 1/4 cup cilantro rough chopped

~ 1/2 cup heavy cream

NOW...

▪ for some reason there was no reason for me to pound out the breast they were already fairly thin,  but if needed pound out the chicken breast covered with plastic wrap to approx. 1/4' thickness 

▪ pour enough seasoned bread crumbs onto a plate, dredge each piece of chicken on each side then set aside

▪ heat a large skillet over medium heat, heat EVOO, brown chicken on both sides in batches about 3-5 mins each side, when all the chicken is browned set aside 

▪ in the same skillet add the bacon, allow to cook 2-3 mins then add mushrooms and cook until caramelized and browned, then add the garlic 

▪ pour in the Marsala wine and allow to cook off alcohol about 2 mins, pour in the chicken stock, add the butter, allow the sauce to cook down/reduce  anout 3 mins, then pour in the heavy cream, cook for 2 mins, return the chicken, cook about 3-5 mins the sauce will thicken as it cools

This is an Italian dish, serve with thin spaghetti. ....or rice?

ENJOY!!!

Blueberry Cheesecake

I was looking for a way to add a little something extra to my cheesecake so I added more than a few butter Chessman cookies to the crust and this cake was gone by the end of our family's Thanksgiving feast.

Caramel morsels & sea salt cookies

These cookies are 2 of 5 desserts I baked for my family, well my son JoRon and daughter Chanel asked that I make them chocolate chip cookies and I was more than happy to so.

I searched the internet for a simple recipe for chocolate chip cookies and found and interesting recipe that was very different than the others. This recipe was adapted from the 'Sweetandsavorytooth' website but with a few changes my tweaked version was all the rave between my family and their friends, and now I have two more request for 2 batches this weekend.

So, to start these mouthwatering delights you'll need:

1+ 3/4 cups AP (all purpose) flour

1/2 tsp. baking soda

1 stick + 2 TBSP unsalted butter

4 TBSP cold unsalted butter cubed

****this total amount of unsalted butter should equal 1 and 3/4 sticks

1/2 cup sugar

3/4 cup packed brown sugar

1 tsp. salt

1 tsp. vanilla extract

1 tsp. vanilla essence

1 whole large egg

1 large egg yoke

1+1/4 cups semi sweet chocolate chips

1/2 cup Nestle Toll House Delightful caramel morsels

Sea salt to sprinkle

~Now that's prepared, preheat oven to 375°

~ line two cookie sheets with parchment paper

*** in a bowl mix together the flour and baking soda, set aside

 

Add 10 TBSP of the butter into a heavy bottom medium skillet over medium high heat, Allow the butter to melt, continually swirl the butter around in the skillet to prevent it from burning, ***The idea is to brown the butter leaving it with a nutty smell so keep the butter moving by constantly swirling it, this process might take no more than 3 1/2 minutes, once that is done remove from heat. 

 

Pour the browned butter in a heat proof bowl and add the cold cubed butter and allow it to melt completely

 

 

Now, add the both sugars, vanilla, vanilla essence, and salt to the butter and whisk together...

Add in the egg and egg yoke, continue to whisk this mixture for 30 seconds and allow to rest for 3 minutes... Do this whisking process 3 more times and the results should be a brown, smooth, and thick mixture...

 

Next, add the *** flour mixture to the butter mixture and blend just until combined do not over mix...

 

Now, add the chocolate chips and the caramel morsel and fold into mix 

 

Using a tablespoon of dough, drop dough onto prepared cookie sheets and add *** about 2 - 3 extra caramel morsel onto then sprinkle with the sea salt, bake one sheet at a time

 

Bake at 375* for 10 - 12 minutes (depending on your oven) ensuring to rotate pan at 5 minutes of baking to allow for an even bake, when done remove from oven allow the cookies to cool in pan then transfer to wire rack to cool completely. These cookies will keep nice and moist in an air tight container

 

my family ate the last batch straight off the wire rack

ENJOY!!!