Chicken Marsala

Chicken Marsala

Ingredients

6 chicken cutlets

1 cup flour

Salt & Pepper

Garlic Powder & Onion Powder

2 tablespoons fresh parsley, finely chopped

1 package sliced mushrooms

1/2 cup Marsala Wine

1/2 cup chicken broth

3 tablespoons butter

3 tablespoons evoo

1 shallot, diced

3 garlic cloves, diced

Directions

Heat 1 tablespoon butter and evoo in a large skillet.

In a large bowl add flour, salt, pepper, garlic powder, and onion powder. Dredge the chicken flour mixture, shaking off excess. Add chicken to skillet and brown on both sides. Once browned remove chicken from skillet and set aside in a separate plate. Add another tablespoon of butter and 2 tablespoons of evoo. Add onions, garlic, and mushrooms. Saute until onions are translucent and mushrooms are tender. Add Marsala wine and chicken broth. Let wine reduce for a few minutes (6-8 minutes). Add chicken back to pan and cover. Let cook for 10-12 minutes until chicken is tender and wine sauce has reduced by half. Sprinkle with fresh parsley and Parmesan cheese. Serve over pasta.

Steak Fajitas

Steak Fajitas

adapted from:http://www.kitchenlink.com/cookbooks/2002/0452275873_1.html

Ingredients

Marinade for Steak

Flank or Skirt Steak

1/4 cup fresh lime juice

1/3 cup water

2 tablespoons vegetable oil

1 large clove garlic, pressed

3 teaspoons vinegar

2 teaspoons soy sauce

1/2 teaspoon liquid smoke

1 teaspoon salt

1/2 teaspoon chili powder

1/2 teaspoon cayenne pepper

1/4 teaspoon ground black pepper

Dash onion powder

 

Bell Peppers & Onions

1 tablespoon vegetable oil

1 teaspoon soy sauce

2 tablespoons water

1/2 teaspoon lime juice

Dash ground black pepper

Dash salt

2 large Bell Peppers, sliced

2 large onions, sliced

On the Side

pico de gallo

grated Cheddar cheese

guacamole

sour cream

shredded lettuce

6-inch flour tortillas Salsa

Directions

Combine all of the ingredients for the marinade in a small bowl. Soak your steak for at least 2 hours. If possible let it marinate overnight.

When the meat has marinated, preheat stove top grill to high.

Preheat a skillet over medium high heat. Saute the onion slices and bell peppers in the oil for 5 minutes. Combine the soy sauce, water, and lime juice in a small bowl and pour it over the onions. Add the black pepper and continue to saute until the onions are translucent and dark on the edges and bell peppers are tender. Salt to taste. While the onions are sauteing, grill the meat for 4 to 5 minutes per side or until done.

When the meat is done remove it from the grill and slice it into thin strips. Steam the tortillas in a moist towel in the microwave for 30 seconds and serve on the side. In a serving dish put bell peppers and onions on the bottom of a long serving dish and put sliced meat on top of the veggies. Serve immediately.

Chicken Caesar Salad

Chicken Caesar Salad w/ Homemade Garlic Croutons

adapted from: http://annies-eats.com/2010/02/22/grilled-chicken-caesar-salad/

Ingredients:

For the croutons:

1 small baguette

3 tbsp. olive oil OR 3 tbsp. butter, melted

1 tsp. garlic powder

1 tsp. dried parsley

Kosher salt

For the dressing:

¼ cup lemon juice

¼ cup water

2 cloves garlic, minced

1 cup mayonnaise

½ cup shredded Parmesan cheese

Freshly ground black pepper, to taste

For the salad:

Romaine lettuce

2-4 chicken breast halves

Shaved Parmesan cheese

Directions

To make the croutons, preheat the oven to 300˚ F. Cut the bread into 3/4-inch cubes and place in a medium-large bowl. Combine the olive oil or butter, garlic powder and dried parsley in a small bowl. Stir together to blend well. Pour the mixture over the bread cubes and toss gently until evenly coated.

Transfer the bread cubes to a baking sheet, spreading them out into an even layer. Sprinkle with kosher salt. Bake for 15 minutes. Check to see if the croutons are golden and crisp. If not, toss lightly and bake up to 15 minutes more. Remove from the oven and let cool. Transfer to an airtight container until ready to use.

To make the dressing, combine the lemon juice, water, garlic, mayonnaise, Parmesan, and pepper in the bowl of a food processor or blender. Blend until well combined and completely smooth. Transfer to an airtight container and refrigerate until ready to use.

Wash and dry the lettuce leaves, removing the greener leafy portions if desired. Chop or tear the lettuce into bite size pieces and place it in a large bowl. Season both sides of the chicken breast halves with salt and pepper. Cook the chicken on a grill or grill pan, until golden and cooked through. Remove the chicken pieces to a plate, tent with foil and let rest for 5 minutes. Meanwhile, add salad dressing to the lettuce (a couple tablespoons at a time) and toss to coat. Add more dressing as desired. Transfer the chicken to a cutting board and slice diagonally into long pieces.

Portion the dressed salad into serving dishes. Top with homemade croutons, grilled chicken pieces, and Parmesan shavings. Serve immediately.



Buffalo Chicken Sandwich

Buffalo Chicken Sandwich

Ingredients

2 large chicken breast, pounded thin and cut in half

1 cup all purpose flour

Salt, Pepper

1 teaspoon Garlic Powder & Onion Powder

1/4 teaspoon Cayenne pepper

2 Eggs, beaten w/ 2 tablespoons water

10-12 tablespoons of hot sauce

1/2 cup butter

Shredded Cheese

Lettuce & Tomato

Buns

Oil

Blue Cheese Dressing

Directions

Preheat oven to broil.

In a pan melt butter with hot sauce and set aside.

Combine flour with salt, pepper, garlic powder, onion powder, and cayenne. Dredge chicken in egg wash and then in flour mixture. Repeat for extra crispy coating. Heat oil in a large skillet. Once oil is heated add the chicken and cook 3-5 minutes per side. Drain on a paper towel. Once all chicken is done, add chicken to butter/hot sauce mixture. Completely dredge chicken with mixture and put on a cookie sheet. Sprinkle with some shredded cheese and broil until cheese is melted. Put onto toasted buns and serve with a side of blue cheese dressing.