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.

Inspired by a family friend....and a take on enchilada's. One of my most favorite recipes. Recipe:  Diced or shredded chicken: at least 1 cup (we do more).  All the chicken from a store rotisserie would work great.  2 cups sour cream 2 cans cream of chicken soup (or one mushroom, one chicken) 1 doz corn tortillas, quartered large can of ortega (green) chiles-or about a lb of roasted poblano, hatch, or anaheim chile's.or combo- either way chopped up.  I LOVE green chile's so we add a lot. 1 lb of cheddar jack cheese shredded (some pepper jack is great!) 9X13 pan, sprayed with non-stick spray Mix all the ingredients like a mad scientist-holding back some cheese for the top. Pour into pan, (sometimes we layer it like a lasagna like we did here) top with cheese and bake 350 for about 30 min until bubbly. It tasted even better when you make it with your hubby, or he makes it just for you.

scott mashers and chicken tenders with a little pan gravy

on the 17th we did it with a gravy over seared chicken on the 19th…with beef tips and mashed taters

hand cut chicken tenders seasoned with Pappy's.  We finally got some Pappy's while we were in Cali.  It, like all the other nostalgia in Cali was just as I remembered, thank goodness! http://www.pappyschoice.com the dredging station  flour eggs panko/regular breadcrumb mix aren't they lovely caprese salad with our fresh basil and favorite salad dressing recipe Scott browning them expertly in canola oil These are excellent leftover and cold...yum with homemade spicy honey mustard which is equal parts honey and mustard with a good pinch of red pepper flakes

It is one of those nights that I could have just had a lovely cocktail (think vodka and really good berry juice with a splash of lime) and called it a night...but a night without dinner is not what Scott would think is lovely...so he suggested chicken lettuce wraps.  He went to the store for ingredients (as he does 9/10)  so how could I argue?  He even made me a cocktail and chopped all the vegies.  Well he really cooked the whole thing, with a tiny bit of tweeking from me. Here are some onions and mushrooms sautéing. Scott cutting some water chestnuts ground chicken browning (we drained the extra liquid) added all the vegies to the pan, with fresh basil and Yoshida's to taste ( here is the original recipe if you don't have Yoshida's Chicken Lettuce Wraps recipe we didn't have crispy noodles, so Scott made croutons...I did not partake because I think it's crunchy enough...but they were tasty all snuggled in a crispy piece of lettuce. ...

chicken seasoned with cajun spices and seared, topped with scott's amazing mushrooms & onions salad of fresh tomato, basil, cucumber and our balsamic dressing

inspired by Guy Fieri on a show his did in his gorgeous backyard...recipes on Foodnetwork Roasted vegies in the bottom of the pan, a chicken split down the middle (take backbone out) and herb/garlic butter under the skin. a little paprika on the top...and into the oven  We had sliced lemons, but forgot to add them...but there was lemon in the butter mixture. This recipe is a definate favorite Guy Fieri's Lemon Butter Roasted Chicken

We made this twice in one week it was so yummy! tweaked a recipe we found online we also got the most amazing blackberries and strawberries....so perfectly sweet.  topped with real whipped cream                                                  FILLING INGREDIENTS 1 1/2 lbs ground chicken or boneless skinless chicken breasts, diced small 2-3 tablespoons vegetable oil or peanut oil (can use less) 1 teaspoon minced fresh ginger or grated ginger 2 teaspoons garlic, minced 1/2 cup onions, minced 1 cup mushrooms, minced (you only need about 3 or 4) 1 (8 ounce) can bamboo shoots, minced (didn't use, just did water chestnuts) 1 (8 ounce) can water chestnuts, minced 1 (6 ounce) package chinese cellophane noodles, cooked to pkg. directions (messy and not necessary) COOKING SAUCE 1 tablespoon hoisin sauce 1 tablespoon soy sauce 1 tabl...

sooo yummy!  Leftovers too...how does a girl get so lucky?

baked chix wings in a 375-400 oven for at least 20 min...till crispy. toss em in a little oil and s&p then toss em in a mix of 3/4 Frank's hot sauce & 1/4 butter. DEVINE! Serve with celery & blue cheese dressing makin' my mouth water right now

cut in half, stuffed with cream cheese, wrapped in bacon and baked in oven...maybe 350 for 20 min? breaded (floured) chicken cutlets fresh from the oven we added a little cream at the end and it split...should have added it last minute...flavor was good though

GF grilled chix my fav way to heat up flour tortillas is on the burner...here with a little melted American cheese GF is so easy to clean.  Scott figured out to put a damp paper towel on after cooking and let it steam a bit. a little Oak Leaf red wine a little taco sauce didn't hurt anyone's feelings Simple and delicious

We were blessed with a beautiful George Foreman grill for Christmas...so pasta & chicken it was for dinner. Scott seasoned two chix breasts with s&p and a little olive oil...grilled for several minutes (what ever the directions called for)...they were seared perfectly!  Gotta love George! 1 jar Bertolli marinara..perferable tomato basil 1 onion sauteed, 1/2 lb mushrooms chopped and browned, 1 chunk pesto (in freezer from summer basil crop)  Chicken chopped and added Rigatoni....boiled in salted water top with fresh Parmesan...EAT...I had leftovers of this today...YUM :)