Found this on Pinterest and I have to say it's really good and easy. Took under 30 minutes to make. Make sure the vent-a-hood is on though - while pan frying I set off the smoke alarms :p
Chicken Marsala Recipe
Ingredients
2 skinless, boneless, chicken breasts
salt and freshly ground black pepper
1/2 cup all purpose flour or corn starch for gluten-free
up to 1/2 cup olive or vegetable oil
8 ounces container of mushroom, sliced and cleaned
2 tablespoons butter
1/2 cup sweet Marsala wine
1/4 cup chicken stock
1/4 cup sherry or dry white wine
Optional: 2 tablespoons heavy cream
Garnish with chopped parsley or oregano
Directions:
Split each chicken breast through the middle to make 2 pieces. Place plastic wrap over them and pound each one flat using a meat tenderizer/mallet until they are about a quarter inch thick. Season a good amount of salt and pepper on both sides of each piece. Place some flour on a plate and and dredge each piece of chicken in it.
Heat the oil over medium-high heat and when the oil is hot fry each piece of chicken for 3-4 minutes on each side until they are golden brown (this may require you to do this in 2 batches). Remove chicken and place them on your serving platter covering them with foil.
Reduce the heat to medium and add butter and mushrooms. Saute mushrooms for 4-5 minutes making sure to season them with salt and pepper lightly. Add marsala wine, sherry, cream, and chicken stock allowing the liquid to reduce slightly – approx. 3 minutes. Pour mushrooms and sauce over chicken and serve.
Monday, December 12, 2011
Thursday, December 8, 2011
Green Smoothie
I've had a cold so I've been making lots of healthy foods and drinking teas and smoothies. This looks like it wouldn't taste good, but it actually does. It's rich in vitamins and fiber :) Milk doesn't agree with me so I substituted almond milk and I've heard freezing the kale makes it smoother :)
1 banana, thickly sliced, frozen
2 cups chopped kale
1 tablespoon flax seed meal (optional)
1 tablespoon coconut oil (optional)
1/4 cup milk
1/3 cup orange juice
Directions
1. Place the banana, kale, flax seed meal, and coconut oil into a blender, pour in the milk and orange juice. Cover, and puree until smooth; serve.
1 banana, thickly sliced, frozen
2 cups chopped kale
1 tablespoon flax seed meal (optional)
1 tablespoon coconut oil (optional)
1/4 cup milk
1/3 cup orange juice
Directions
1. Place the banana, kale, flax seed meal, and coconut oil into a blender, pour in the milk and orange juice. Cover, and puree until smooth; serve.
Wednesday, November 23, 2011
Gluten-free Carrot Cake
A friend made me this simple carrot cake and it was wonderful :)
Cake
1 box (15 oz) Betty Crocker® Gluten Free yellow cake mix
2/3 cup water
1/2 cup butter, softened
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 Tsp ginger
2 teaspoons vanilla extract
3 eggs
1 1/2 cup finely shredded carrots (2 medium)
3/4 cup finely chopped pecans or walnuts
Frosting
4 oz (half of 8-oz package) cream cheese, softened
2 tablespoons butter
1/2 teaspoon gluten-free vanilla
2 cups powdered sugar
1 to 3 teaspoons milk
1/4 cup coconut, if desired
1 Heat oven to 350°F. Grease bottom only of 8- or 9-inch square pan with shortening, or spray with cooking spray.
2 In large bowl, beat cake mix, water, 1/2 cup butter, cinnamon, nutmeg, 2 teaspoons vanilla and eggs on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. With spoon, stir in carrots and pecans. Spread in pan.
3 Bake 36 to 41 minutes for 8-inch pan or 33 to 38 minutes for 9-inch pan or until toothpick comes out clean. Cool completely, about 1 hour.
4 In large bowl, beat cream cheese, 2 tablespoons butter, 1/2 teaspoon vanilla and 1 teaspoon milk with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. Stir in coconut. Spread frosting over cake
Cake
1 box (15 oz) Betty Crocker® Gluten Free yellow cake mix
2/3 cup water
1/2 cup butter, softened
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 Tsp ginger
2 teaspoons vanilla extract
3 eggs
1 1/2 cup finely shredded carrots (2 medium)
3/4 cup finely chopped pecans or walnuts
Frosting
4 oz (half of 8-oz package) cream cheese, softened
2 tablespoons butter
1/2 teaspoon gluten-free vanilla
2 cups powdered sugar
1 to 3 teaspoons milk
1/4 cup coconut, if desired
1 Heat oven to 350°F. Grease bottom only of 8- or 9-inch square pan with shortening, or spray with cooking spray.
2 In large bowl, beat cake mix, water, 1/2 cup butter, cinnamon, nutmeg, 2 teaspoons vanilla and eggs on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. With spoon, stir in carrots and pecans. Spread in pan.
3 Bake 36 to 41 minutes for 8-inch pan or 33 to 38 minutes for 9-inch pan or until toothpick comes out clean. Cool completely, about 1 hour.
4 In large bowl, beat cream cheese, 2 tablespoons butter, 1/2 teaspoon vanilla and 1 teaspoon milk with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. Stir in coconut. Spread frosting over cake
Old Banana Bread Recipe
This recipe was discontinued in the early 90's edition of my Mom's favorite cookbook, so we saved it since it was so good. The new edition had a healthier, but less delicious version :)
1 3/4 Cup All-Purpose Flour
2/3 Cup Sugar
2 Tsp Baking Powder
1/2 Tsp Baking Soda
1/4 Tsp Salt
1 Cup mashed, ripe banana (2 medium bananas)
1/3 Cup shortening, or softened butter
2 Tbs Milk
2 eggs
1/4 Cup chopped pecans
Preheat oven to 350F. Spray an 8x4 loaf pan with non-stick spray.
Mix dry ingredients in mixing bowl. Make a well in the center and add remaining ingredients; mix until combined. Pour into prepared baking pan.
If using a gas stove cook for 50-60 minutes. If using an electric place bread on center rack and cover top with foil for first 20 minutes and then remove foil for remainder of baking time. Test for doneness with a toothpick.
1 3/4 Cup All-Purpose Flour
2/3 Cup Sugar
2 Tsp Baking Powder
1/2 Tsp Baking Soda
1/4 Tsp Salt
1 Cup mashed, ripe banana (2 medium bananas)
1/3 Cup shortening, or softened butter
2 Tbs Milk
2 eggs
1/4 Cup chopped pecans
Preheat oven to 350F. Spray an 8x4 loaf pan with non-stick spray.
Mix dry ingredients in mixing bowl. Make a well in the center and add remaining ingredients; mix until combined. Pour into prepared baking pan.
If using a gas stove cook for 50-60 minutes. If using an electric place bread on center rack and cover top with foil for first 20 minutes and then remove foil for remainder of baking time. Test for doneness with a toothpick.
Thursday, November 17, 2011
Basic Lasagna
12 oz ground sausage
1 cup chopped onion
1 diced bell pepper
2 garlic cloves, minced
14.5 oz can chopped tomatoes
8 ox can tomato sauce
6 oz can tomato paste
2 tsp dried basil
1 tsp dried oregano
1 tsp fennel seed (optional)
1/ 2 tsp salt
Pepper to taste
6 lasagna noodles (if gluten-free boil until al dente)
1 egg
15 oz ricotta cheese
½ cup grated parmesan or Romano cheese
1 TSP dried parsley or 3 TSP fresh parsley
8 oz shredded mozzarella
Brown meat with onion, bell pepper and garlic. Drain fat from pan. Add tomato, tomato sauce and tomato paste. Stir in herbs, salt and pepper taste. Simmer for 30 minutes or low heat. Taste and adjust seasonings to taste.
Preheat oven to 375F In a small bowl mix, ricotta, egg and parmesan or romano cheese. Unless using no-boil noodles, boil pasta.
In a 13x9x2” baking pan place 3 noodles lengthwise. Spread half of the ricotta mixtures evenly over noodles. Spread half of the meat sauce and mozzarella cheese. Top with remaining noodles, ricotta cheese and mozzarella.
Cook in oven for 30 - 35 minutes or until bubbly. Let stand for 10 minutes before serving.
1 cup chopped onion
1 diced bell pepper
2 garlic cloves, minced
14.5 oz can chopped tomatoes
8 ox can tomato sauce
6 oz can tomato paste
2 tsp dried basil
1 tsp dried oregano
1 tsp fennel seed (optional)
1/ 2 tsp salt
Pepper to taste
6 lasagna noodles (if gluten-free boil until al dente)
1 egg
15 oz ricotta cheese
½ cup grated parmesan or Romano cheese
1 TSP dried parsley or 3 TSP fresh parsley
8 oz shredded mozzarella
Brown meat with onion, bell pepper and garlic. Drain fat from pan. Add tomato, tomato sauce and tomato paste. Stir in herbs, salt and pepper taste. Simmer for 30 minutes or low heat. Taste and adjust seasonings to taste.
Preheat oven to 375F In a small bowl mix, ricotta, egg and parmesan or romano cheese. Unless using no-boil noodles, boil pasta.
In a 13x9x2” baking pan place 3 noodles lengthwise. Spread half of the ricotta mixtures evenly over noodles. Spread half of the meat sauce and mozzarella cheese. Top with remaining noodles, ricotta cheese and mozzarella.
Cook in oven for 30 - 35 minutes or until bubbly. Let stand for 10 minutes before serving.
Thursday, November 3, 2011
Fried/baked chicken
Supposedly this tastes similar to KFC chicken. I like this recipe, but since i haven't eaten at KFC in 10 years I couldn't say if this is similar. Preheat oven to 4ooF. Butter a 13x9 baking pan. Or if frying heat lard in a pan.
6 chicken breast halves, soaked in milk for 20-30 mintues. If frying use fryer pieces.
In a pie dish or ziploc bag combine:
1/2 tsp. Salt
1 T Season All
3/4 tsp Pepper
1 c. Flour
2 tsp. Paprika
Put chicken in bag and shake or dredge through flour if using a pie pan. Bake in oven for 20-30 minutes. If frying, fry over medium heat for 10 minutes, turn chicken and fry for 30 minutes with lid on pan, or until juices run clear when pricked.
6 chicken breast halves, soaked in milk for 20-30 mintues. If frying use fryer pieces.
In a pie dish or ziploc bag combine:
1/2 tsp. Salt
1 T Season All
3/4 tsp Pepper
1 c. Flour
2 tsp. Paprika
Put chicken in bag and shake or dredge through flour if using a pie pan. Bake in oven for 20-30 minutes. If frying, fry over medium heat for 10 minutes, turn chicken and fry for 30 minutes with lid on pan, or until juices run clear when pricked.
Wednesday, November 2, 2011
Cake Brownies
2 c. all-purpose flour
1 c. white sugar
1/2 c. unsweetened cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup sour milk*
1/2 cup water
1 egg
1 egg yolk
1/2 cup shortening
Preheat oven to 400F.
In a medium mixing bowl combine dry ingredients. Make a well in the center. Add milk, water and shortening. Mix until combined. Beat in eggs for 2 minutes.
Pour batter into glass 13x9 baking pan. Cook for 20 minutes or until toothpick comes out clean.
*1 tsp lemon juice or white vinegar in a bowl, add enough milk to make a cup. Let sit for 5 minutes.
1 c. white sugar
1/2 c. unsweetened cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup sour milk*
1/2 cup water
1 egg
1 egg yolk
1/2 cup shortening
Preheat oven to 400F.
In a medium mixing bowl combine dry ingredients. Make a well in the center. Add milk, water and shortening. Mix until combined. Beat in eggs for 2 minutes.
Pour batter into glass 13x9 baking pan. Cook for 20 minutes or until toothpick comes out clean.
*1 tsp lemon juice or white vinegar in a bowl, add enough milk to make a cup. Let sit for 5 minutes.
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