Pot & Cover

  Chicken Marsala and pilaf....HEAVENLY!  One of my new favorites from Everything Man.  We ate it two nights in a row it was so good. Recipe: Thin chicken breasts (2 cut in half), s&p, then lightly flour, pat off excess, brown on both sides in a little evoo & butter, set aside 1-2 lbs Mushrooms, sliced & caramelized in evoo & butter in same pan as chicken, add 1 tsp chopped garlic at very end so it doesn't burn Deglaze with 1 Cup Marsala wine & 1/4 Cup Sherry (we had cream sherry on hand) and reduce by 25% then add 1 Cup Chicken Stock (good quality).  Add fresh herbs, chives, parsley, optional. Serve over  pilaf,  noodles...cardboard, it won't matter.

A lot of these pics are backwards...but you get the idea.We've cooked so many things since my last post....I've been busy eating it all, but busy posting for my classroom blog.  This food has fueled all the creative energy I need for my little munchkins at school.  Thanks to everything man, I'm well fed. I think this is chunks of ham?  No, I think left over BBQ pork chops....Found the below notes on a previous draft for this post "It's Sunday nite, 1.24.16.  Chile Verde mise has been done...and it smells like chicken broth in my home.  Scott's watching football with a Corona in hand.  We had a great weekend and now it's time to rest up and wind up the weekend for work tomorrow.  I can't believe it's already more than half way through the school year...it goes by faster and faster.  And I love every minute." Frozen sautéed onions we keep on hand. roasted poblanos, garlic...I see verde in my future. Cumin, chile powder, masa ...