Creamy Penne Chicken Marsala

Creamy Penne Chicken Marsala

About 6 servings

Ingredients:

2 plump chicken breasts

Flour (for dredging the chicken)

1 stick of unsalted butter

1 lb of sliced mushrooms

1 onion (sliced or diced)

5 cloves of garlic (diced)

2.5 cups of marsala wine

1 cup of beef broth (or chicken broth)

1 cup of heavy whipping cream

1 packet of mushroom gravy/sauce

1 lb of penne pasta

6 oz container of freshly shaved parmesan cheese

1/2 tbsp of cornstarch

Steps: 

1. Cut each (2) chicken breast in half, pound out thin, and season with salt and pepper, then dredge in flour. 

2. Melt 2 tbsp of butter (medium low) in a pan and brown the chicken on each side (until cooked thru). Remove the chicken from the pan, dice, and set aside. 

3. Add 1 tbsp of butter into the same pan and saute the onion until cooked/softened. 

4. Add another tbsp of butter and mushrooms (1lb) - cook together with onion until the onion is caramelized and mushrooms are cooked. Add diced garlic the last 2 minutes. Do not overcook the garlic. 

5. Remove onion/garlic/mushroom mixture from the pan and set aside. 

6. Add the marsala (1.5 cups) to the same pan, bring to a boil and scrape the browned bits from the bottom of the pan. After a few minutes add the beef broth (1 cup) and heavy cream (1 cup) and bring back to a boil, then reduce to a simmer and let it reduce for about 20 minutes. Add 1/2 tbsp of cornstarch (dissolved in cold water) and bring the mixture back to a boil once more (for a minute) and return back down to simmer - helps thicken the sauce.

7. Cook pasta according to package and drain. 

8. In a separate sauce pan, make your mushroom gravy (packet), but instead of water, use marsala (1 cup). Once the gravy is beginning to thicken - add to the marsala sauce. 

9. Add the chicken and onion/mush mixture into the marsala sauce. Add 6 oz. of shaved parmesan cheese and stir. 

***Don't forget to taste the marsala sauce at this point and season with salt and pepper to taste!

10. Add the drained pasta back into the pot (over LOW heat) with 3 tbsp of butter....then add the marsala mixture to the pasta, stir and cook for a minute until the pasta absorbs some of the sauce. 

Enjoy!

Philly Cheese Steak Subs

Recipe for the Best Philly Cheese Steak You Will Ever Have...

Servings: 3-4 (with leftovers)

Time: 30-45 minutes

Ingredients:

1 loaf of french bread

4-5 tbsp of Secret Sauce* (recipe below)

1 lb top round roast beef (from the deli, sliced)

.5 lb havarti cheese (we use the jalapeno havarti)

1 green bell pepper (sliced)

1 yellow bell pepper (sliced)

1 red bell pepper (sliced)

Pickled jalapenos (2-3 tablespoonfuls)

2 onion (sliced)

1 large container of sliced mushrooms (baby bella or white)

Dale's seasoning (4-6 splashes)

Salt & pepper

Olive oil/butter

Steps:

1. Over medium heat, heat up the olive oil/butter in a large pan and saute peppers and onions until onions are somewhat translucent. Then add mushrooms and a splash or two of Dale's seasoning. Cook for another 2-4 minutes until the mushrooms are partially cooked. Once done, drain the veggies and set aside. 

2. Chop the roast beef slices into strips and break apart. Heat another tablespoon of olive oil in the same pan, add the roast beef and cook until mostly browned. Add a splash or two of Dale's seasoning.

3. Mix the vegetables into the beef, add jalapenos and season with salt and pepper. (Taste; if you'd like you can add another splash of dales if the mixture seems too dry, or not flavorful enough). 

4. Spread the mixture evenly throughout the pan and top with one layer of havarti cheese. You may cover the pan to speed up the melting. 

5. Lightly toast your french bread (cut lengthwise, in half) in the oven, 350 degrees F, for about 5-7 minutes, open faced. 

6. Spread each side of the bread with the Secret Sauce and top with the Philly mixture. 

Secret Sauce: 

2 parts mayonnaise, 1 part yellow mustard, 1 part spicy mustard (you can use: jalapeno mustard, habanero mustard, dijon, spicy brown mustard....anything will work). 

Mix the three ingredients together.

Enjoy!

***If you do not eat beef, you can make this recipe using turkey/chicken and it will taste just as good, if not better! 

Philly Cheesesteak Wonton Lasagna

Philly Cheesesteak Wonton Lasagna

This was pretty magical, really. My second "wonton" recipe on the blog and I've become obsessed.

Has anyone ever tried using wonton wrappers in place of lasagna noodles? Try it, please. You'll find a ton of "Lasagna Cup" recipes when you google: 'wonton lasagna', and NO, that is not what I am talking about. This is 100% better, and you get a full sized, actual lasagna, not an appetizer. Wonton lasagnas are so light, you'll never regret going back for seconds, or thirds. And most importantly, making this is SO much easier (and faster) than traditional lasagna.

I made a vegetable-pesto version of this wonton lasagna for NYE dinner and WOW, it was a huge hit. Yesterday I made amazing Philly's...

Put 2 and 2 together and boom!

(We all can really thank my husband for this creation)

How'd I do it? Check it out:

Philly Cheesesteak Mix:

Servings: 6-8 (this makes enough for a couple of meals, use the mix for lasagnas, Philly's, pizzas, anything!)

Prep time: 15 minutes

Cook time: 25-30 minutes

Ingredients:

1 lb of deli sliced top round roast beef, sliced thin

1 tablespoon of olive oil or butter

2 green bell peppers, sliced

1 large onion, sliced

1 large container of sliced mushrooms

Dale's Seasoning

Black pepper

Garlic salt

Secret Sauce: mayo, spicy brown mustard (3:1) - not optional

Optional: cheese- provolone, pepper jack, or mozzarella 

Steps:

1. Heat olive oil/butter in a large skillet over medium-low heat and saute the vegetables for about 10 minutes. Splash Dale's seasoning, about 4-3 tablespoons, while cooking.

2. When cooked to your liking, drain vegetables of juices and set aside.

3. Cook the roast beef (cut the slices into 1 inch strips) until slightly browned, in the same pan. Add a pinch of salt to the roast beef.

4. Add vegetables to the cooked roast beef and cook for a few minutes. Add black pepper and garlic salt in this step. I add a lot pepper, probably too much.  Love it.

5. If you are making philly cheesesteak sandwiches, feel free to melt the cheese right in the pan (just cover with lid for a minute). 

Wonton Lasagna Contruction

Cook time: 35 minutes

Ingredients:

Glass/ceramic lasagna pan (standard size)

Wonton wrappers (1 package)

1/2 cup of secret sauce: mayo and spicy brown mustard (3:1)

1 cup mozzarella cheese

2 cups ricotta cheese

1/2 pound deli sliced pepper-jack cheese 

Salt and pepper

Steps:

1. Preheat oven to 350f.

2. Using a spatula, spread the secret sauce evenly, on the bottom of the lasagna dish.

3. Arrange wonton wrappers over the sauce, slightly overlapping. 

4. Mix 1/2 of the shredded mozzarella, ricotta, black pepper and salt (to your liking) in a mixing bowl.

5. Spread 1/2 of the ricotta mixture over the first layer of wontons.

6. Sprinkle the Philly cheesesteak mix, generously, over the ricotta cheese.

7. Arrange sliced pepper jack cheese over the meat mixture.

8. Add 2nd layer of wonton wrappers over the cheese.

9. Spread the remaining ricotta mixture over the wontons.

10. Add 2nd (generous) layer of Philly cheesesteak mix.

11. Drizzle secret sauce over the meat using a ziplock bag (cut the corner of the bag).

12. Arrange your 3rd layer of wontons over the meat.

13. Add your final layer of Philly cheesesteak mix (this layer shouldn't be as 'generous'). 

14. Arrange pepper-jack cheese slices over the meat and sprinkle remaining mozzarella cheese.

15. Finish with black pepper.

16. Cover with aluminum foil and bake for 20 minutes.

17. Uncover after 20 minutes and cook for an additional 15 minutes, or until the corners are slightly browned and cheese is gooey and melty.

ENJOY. I hope some of you make a wise decision and try this out. :)

Stuffed Shell & Mini Bell Pepper Medley with Turkey Meatballs

There's a first for everything...

Stuffed Shells & Mini Peppers! Yum.

Servings: 8-12
Ingredients:

Ground Turkey

2 eggs

3-4 cups of ricotta

2 cups of shredded cheese

1 cup of shaved Parmesan

2.5 cups of grated Parmesan

1/2 onion, chopped

1 green pepper, chopped

1 package of sliced baby bella mushrooms

1 large can of crushed tomatoes

24-32 oz of your favorite tomato sauce

1-2 cups of bread crumbs

10-12 mini bell peppers

1 package of jumbo pasta shells

Spices: garlic, oregano, salt, pepper, garlic salt, crushed red peppers

Steps:

1. Combine: turkey, 1 egg, 1 cup of breadcrumbs, oregano, salt & pepper. Mix well and form mini meatballs. *If the mixture is too sticky, add more bread crumbs.

2. Pan fry on a higher heat to brown the outsides and set aside.

3. Saute chopped mushrooms, green peppers and onions for 5-10 minutes. Once the onion is translucent add the sauce, crushed tomatoes, 1/2 cup of grated Parmesan, and spices: garlic salt, crushed red pepper (a lot), and oregano. Simmer on low.

4. Cut stems and remove the seeds from the mini bell peppers.

5. Coat the bottom of a large lasagna pan with the veggie sauce. 

6. Mix the ricotta, the remaining grated Parmesan, shredded cheese, 1 egg, 1/2 cup of bread crumbs and spices (garlic salt, pepper, oregano). Pipe the mixture into the mini peppers and cooked shells using a ziploc bag.

7. Arrange the stuffed shells (seam side down) and peppers in the dish on top of the sauce.

8. Add the sauce on top; just enough to cover the peppers and shells. 

9. Place dish in a preheated oven (375 degrees) for 40-45 minutes. Top rack, uncovered.

*Add the meatballs about 15-20 minutes into the cooking.

10. Add the shaved Parmesan cheese during the last few minutes and enjoy!

Next time I am adding:

1. Spinach to the ricotta mixture

2. Minced garlic to the turkey meatballs

3. Whole mushrooms to the baking step at the end

4. Other/more veggies to the sauce!

Stuffed Chicken Portobello Mushrooms

Yields: 4 Servings

Prep time: ~45 minutes

Cook time: 35-45 minutes

Ingredients:

4 large portobello mushrooms

2-3 chicken breasts (fat trimmed)

1 onion (or 1/2 of a large one) - white or Spanish, diced

1 red bell pepper, diced

3-5 cloves of garlic, minced

2 eggs

1/2 - 3/4 cups of breadcrumbs (Italian style)

1/2 teaspoon, Onion powder

1/2 teaspoon, Garlic salt

1/4 teaspoon, Chipotle chili powder

1/4 teaspoon, Black pepper
Cheese (shaved parm, mozz, or pepper jack)

Steps:

1. Preheat oven to 375f 

2. Bake chicken breasts, covered for about 30 minutes, until cooked through (you can prepare the chicken with an olive oil, salt and pepper rub, or just top with a thin layer of mayonnaise-yes, that is OK and delicious).

3. Sautee garlic, onion, and red pepper in olive oil until softened.

4. Cut cooked chicken into small cubes.

5. Mix: chicken, beaten eggs, veggies, breadcrumbs and all spices (taste to make sure flavor is good) in a large mixing bowl.

6. Rinse portobello caps and trim the stem.

7. Stuff each mushroom (cap down) with chicken mixture and top with a sprinkle of additional breadcrumbs.

8. Bake, uncovered, at the same heat level as above for 30 minutes (until chicken is browned)

9. Top the stuffed mushrooms with cheese, and continue baking until melted.

Serve immediately.

Favorite pairing: Sweet potato (mash) and baked asparagus.

These are easily microwavable for leftovers, and STILL delicious.

Pepper jack cheese on the left, shaved parm on the right...

Enjoy

xox

Sara

Spicy Shrimp Cacciatore

Spicy Shrimp Cacciatore

Servings: 4

Prep: 20 minutes

Cook: 30 minutes

Ingredients:

12 oz. shrimp (frozen, cooked, small or medium) - fresh shrimp is even better!

1 jar of Classico pasta sauce (we used the triple mushroom)

4 bell peppers (multiple colors, medium to large)

16 oz. of whole mushrooms (white or baby bella)

1 medium spanish onion

5 cloves of garlic

1 teaspoon Oregano 

1/2 teaspoon Crushed red pepper 

1/2 teaspoon of garlic salt or your favorite seasoning salt (we used Italian seasoning w/parmesan cheese used for dipping oils).

Optional: 

Pasta (vermicelli, angel hair, spaghetti)

Grated parmesan cheese

Garlic bread

Steps:

1. Preheat oven to 400 degrees F. and prep mushrooms by rinsing, trimming stems, tossing in olive oil and your favorite seasoning salt.

2. Prep onions and peppers by chopping into bite-sized squares.

3. Spread whole mushrooms on a foiled baking sheet and cook for 15 minutes. When finished, set aside.

4. Heat a tablespoon of coconut oil (or olive oil) on MEDIUM heat in a 12" or larger skillet (make sure it's deep). 

5. Saute chopped peppers, onions, crushed red pepper, oregano, and seasoning salt until they become tender. 

6. Next add minced garlic and allow to cook for one minute.

7. Now add the sauce to the peppers and onions, turn heat to MEDIUM LOW, and cook for five minutes stirring occasionally.

8. Thaw your shrimp by running cool water over them in a colander. If you are using fresh shrimp, peel and devein. 

9. Stir thawed shrimp and baked mushrooms into the sauce and cook for an additional 5 minutes until everything is heated through. If using uncooked shrimp, cook the shrimp separately before adding to sauce (pan fried works fine. Be careful of overcooking.).

You're ready to eat your Spicy Shrimp Cacciatore over a bed of pasta, with garlic bread, or on it's own - just top your serving with grated parmesan cheese and VOILA!

Enjoy!

Blackened Chicken Alfredo

Blackened Chicken Fettucini Alfredo

with mushrooms, multi-colored mini bell peppers, sun dried tomatoes, & scallions
 

 

(serves 3-4)

Ingredients:

1. Pasta
2. 1 pint of heavy whipping cream
3. 4 tbs parmesan cheese (maybe more...)
4. 2 thick chicken breasts
5. 4 tbs butter (unsalted)
6. blackening seasoning (you can make your own)
7. Baby bella mushrooms sliced (one small container)
8. 5-7 multi colored mini bell peppers diced
9. Scallions (3-4 stalks)
10. 2 tbs olive oil
11. 1/2 cup of sun dried tomatoes (small peices)

 

Steps:

1. Slice each breast in half lenthwise to create a total of 4 thinner cutlets.
2. Brush each peice of chicken with 2tbs of melted butter
3. Sprinkle each slice with blackening seasoning, pat/rub each to make sure it sticks.
4. Heat skillet over medium heat, spray with Pam, and place two breasts in the center.
5. After a few minutes of blackening, turn the chicken over (don't forget to spray the Pam before the other side of the chicken touches the skillet; prevents burning/smoking).
6. Repeat with the 2nd two  breasts.
7. In the mean time begin boiling water for pasta (follow instructions on the box).
8. Heat oven to about 400 degrees F (for garlic bread* and also chicken).
9. Once each cutlet is seared and blackened just enough, place on an aluminum lined baking sheet in the over for about 5-8 minutes until cooked through. Flip once, once you see the juices flowing, the chicken should be ready. It never hurts to cut through and double check.
10. Now we begin the veggies; heat two tbs olive oil in the same pan (I washed mine).
11. Add mushroom, scallion and sundried tomato. Cook for about 3-4 minutes, until softened.
12. OPTIONAL: Add sliced chicken (I did this; however when I make this again, I will add the chicken as the final step before serving).
13. Stir in heavy 2 tbs butter, whipping cream and parmesan cheese. Heat should be at medium. Allow to cook for about 5 minutes and patiently wait as it thickens...(I was becoming worries, so I added a few dashes of corn starch to thicken...and maybe a few extra dashes of parmesan cheese).
14. Once thickened, you're ready to serve over pasta!

Tips & Recommendations

• Serve with side salad and garlic bread.
• Crushed red pepper flakes OR fresh ground black pepper is always a plus.
• Trust me, you DON'T need any more parmesan cheese.
• Go crazy with the veggies, broccoli would have been an awesome addition!
• Why not add a splash of your favorite red sauce; everyone loves PINK SAUCE!

What a comforting meal :)

 

Enjoy.