Recipes... share them

[noiseredux]

Now, you’re ready to make pretzels. Open your bag of ingredients . . . ugh, check for . . . millipedes, ugh.”

[fastbilly1]

I think about that scene every time I make them, and it is the reason I do not buy premade mix. My little brother swears by one mix, even after he found millipedes in a batch of it a few years ago.

Cost of ingredients is negligible, so I go with raw. Then again, I also have been making bread again on a weekly basis again so maybe I am just weird.

[harper]

I see that nobody has posted here in a while. But I'd like to share my recipe for chicken Marsala. It's simple but delicious.

Ingredients:
Boneless chicken breast (I usually use 3)
1/2 cup Marsala wine
1/2 cup chicken stock
Flour
Salt
Pepper
Other spices optional but recommend
Mushrooms
Olive oil

First you'll want to put some olive oil in a saucepan, put it on the stove at medium heat, you'll pretty much keep it at a consistent heat throughout this whole process. While that's heating up, take a bowl and put some flour, salt and pepper in it. This is where you can add other seasonings if you like, but it's not necessary.

Anyway. Coat the chicken in the flour mixture. And then put it in the saucepan. Lightly brown the chicken, flipping it a couple times in the process so as not to overdo it. Whenever it feels right, remove the chicken and place it on a separate plate. Then add more oil to the saucepan and cook the mushrooms. Once the mushrooms have cooked down, add 1/2 cup of Marsala. Let it cook down completely. Once that's done, place the chicken back in the pan with the mushrooms and add 1/2 cup chicken stock. Let it cook down for the most part, flipping the chicken periodically to ensure that it gets a nice coat of creamy sauce on each side. Once the chicken stock is cooked down, you're all done.

I like to serve it with bow tie pasta.

[marurun]

If I may make a suggestion... (This recipe is very similar to the one in the annual Better Homes & Gardens cook book)

Marjoram is a great seasoning to add to the flour.

Pound out the chicken breasts so they cook super fast and they'll be even more tender and have more surface area to coat with the delicious marsala sauce.

Also, while olive oil is healthier, butter is more flavorful.

[harper]

Will definitely keep that in mind, thanks! A friend of mine gave me the recipe a couple years back. And I have since lost the precise one she gave me so I've sort of filled in the blanks with other recipes online. But a lot of them I've found left out some things that I think really make it a solid dish like the light flour coating, and letting it all soak in chicken stock (some are either or with the chicken stock and Marsala). I usually let it soak up most of the chicken stock but leaving a bit of a sauce, like adding more stock and a bit of flour to thicken it I'm sure would have great results as well. But as I stated above is how I usually do it and it's so good for such a simple and easy meal.

[marurun]

Yeah, marsala is one of those really tasty savory dishes that isn't actually too difficult given the amount of flavor. I love a good marsala.

[fastbilly1]

Simple remoulade for 3-4 people:
- 1T Minced garlic with juice
- 1t paprika
- 1t mustard powder - buy colemans
- a hit of tabasco
- a hit of liquid smoke

- 1/3t Red pepper
- 1/3t Black pepper
- 1/3t Onion Salt
- 1/4t Sage
- 1/4t Basil
OR 1.5-2T of Slap Ya Mama/Tony Cacheres Creole Seasoning

Mix all of that together in Half a cup of Mayo and refrigerate.

I have been making this for poboys atleast twice a week for the last few weeks.

[Ack]

I don't like mayonnaise, but that honestly sounds like it would make an excellent "dry" rub.

[marurun]

Pack a port tenderloin into a plastic back with all that minus the mayo and let it sit in the fridge for a few hours before grilling or roasting. I bet that would be delicious.

[fastbilly1]

Dry rubs are secrets not to be shared with the masses...that said marinades are easy:
1c olive oil
1c soy sauce
2T minced garlic
2 squirts Lemon Juice

Let your red or white meat soak in that over night (flip about halfway through or so) - scale up if needed. Ive not tried it with chicken but it works great for beef, venison, or pork.