ROTW- Chicken Marsala

Image from SweetSavoryLife.com

This recipe originally came from sweetsavorylife.com found via Pinterest, but as I was making it, I made some adaptations to make it my own and it was AWESOME. Guys, this is monumental. This is my FIRST ever recipe adaptation of my own! And I couldn't be happier to share it with you!

Chicken Marsala

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Ingredients
2 skinless, boneless, chicken breasts or 4-6 chicken tenders
salt and freshly ground black pepper
1 tsp oregano
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 water plus 1 Tbsp flour
1/4 cup sherry or dry white wine
2 tablespoons heavy cream
Garnish with chopped parsley or oregano

Directions:
If using chicken breasts, split each chicken breast through the middle to make 2 pieces. If using tenders, keep whole. Place plastic wrap over chicken and pound each one flat using a meat tenderizer/mallet until they are about a quarter inch thick.

Place some flour on a plate and add salt, pepper, and oregano, 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.

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 (or white wine), and cream, allowing the liquid to reduce slightly – approx. 3 minutes. Add 1 Tbsp flour to water to make a roux, add to the sauce, and cook another 3 minutes, or until mixture thickens to desired consistency. Pour mushrooms and sauce over chicken and serve.

Enjoy!

Sweet and Sour Meatball Skewers

I know it's not really BBQ-ing season anymore, but these kabobs are good for any time! Easy to make and yummy to eat! You can try adding other things on like onion, zucchini, or pineapple!

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Sweet and Sour Meatball Skewers

Recipe from Kraft Foods

31 (1 inch) frozen fully-cooked meatballs (1 lb), thawed

1 red pepper, cut into 1-inch squares

1 green pepper, cut into 1-inch squares

¼ cup apricot jam

¼ cup BBQ sauce

Heat grill to medium-high heat.

Thread meatballs and peppers alternately onto 8 skewers.

Microwave jam in small microwaveable bowl on High 15 seconds. Stir in BBQ sauce; brush half onto kabobs.

Grill 8-10 minutes or until meatballs are heated through, turning occasionally and brushing with remaining jam mixture for the last 2 minutes.

Enjoy!

Rosemary Garlic Chicken with Red Potatoes

I love how easy and delicious this dish is! Rosemary and garlic are some of my favorite flavors and together, they are magic!

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Rosemary Garlic Chicken with Red Potatoes

recipe from McCormick

2 tsp Paprika
1 ½ tsp Rosemary Leaves
1 tsp Minced Garlic
½ tsp Coarse Ground Black Pepper
2 Tbsp Olive Oil
1 tsp Salt
6 chicken tenders
1 lb. red potatoes, cut into 1-inch cubes

Put chicken and potatoes in a large bowl. Add oil and all spices; toss to coat well. Arrange chicken and potatoes in a single layer on foil-lined baking pan. Drizzle an additional 1 Tbsp olive oil over chicken and potatoes.
Roast, uncovered, in preheated 425 degree oven for 30 minutes or until chicken is cooked through and potatoes are tender, turning potatoes occasionally.

Enjoy!

Swedish Meatballs

SWEDISH MEATBALLS

Meatballs:

1 lb ground lean beef

1/2 cup oats

1/2 cup milk

2 tsp Worcestershire sauce

1 tsp pepper

1 tsp salt

2 tsp minced onion

Sauce:

1 cup ketchup

6 Tbsp brown sugar

3/4 cup water

4 Tbsp cider vinegar

Combine meatball ingredients and form into balls. Combine sauce ingredients and pour over meatballs. Bake at 325 for about 1 hour. Serve over rice.

Enjoy!

Chicken Pasta Salad

CHICKEN PASTA SALAD

4 cups cubed, boiled chicken (*May also use canned chicken! In fact, that's my preferred choice!)
2 cups grapes
10 oz cashews
1 cup crushed pineapple (optional)
1/4 cup green onion
2 cups apples, diced
2 cups celery (optional)
3 cups cooked pasta, cooled (I prefer bowtie for this recipe!)
1 cup mayo
1 cup coleslaw dressing (Kraft)
smidge of salt and pepper
smidge of seasoning salt

Mix all together. Can be served hot or cold!

Enjoy!

Beef and Broccoli Lo Mein

BEEF AND BROCCOLI LO MEIN

8 oz. thin spaghetti, broken in half
1 tsp dark sesame oil (or vegetable oil)
1 tsp vegetable oil
3 cups chopped broccoli
1 1/2 cup sliced onion
1 Tbsp minced, peeled, fresh ginger
4 garlic cloves, minced
12 oz. sirloin tips, cut crosswise into thin strips
3 Tbsp beef broth
3 Tbsp low sodium soy sauce
2 Tbsp brown sugar
1 Tbsp oyster sauce

Stir spaghetti into pot of lightly salted boiling water and cook according to directions. Drain noodles well, then return to pot and toss with sesame oil.

Heat vegetable oil in large nonstick skillet over med high heat. Add broccoli and onion and cook, stirring often, for 3 minutes. Add garlic and ginger and continue stirring while mixture cooks for another 30 seconds. Add sirloin and cook, stirring often, for 5 mins or until it is no longer pink.

In a small bowl, mix the broth, soy sauce, brown sugar, and oyster sauce. Add soy sauce mixture and pasta to skillet with broccoli and beef and continue cooking, stirring often, for 1-2 minutes or until everything is heated through.

Serve lo mein hot.

Makes 4-6 servings.

*Also very good with chicken! You will need to add it sooner than the beef though as chicken takes longer to cook and must cook all the way through. If cooking with chicken, use 3 Tbsp chicken broth instead of beef.

Enjoy!

Italian Style Cheese Fondue

I love Fondue. Love. It. The Melting Pot is amazing. But instead of spending a *cough* hundred bucks *cough* for every time I get a fondue craving, we have our own little fondue recipe we love that is super easy to make and you don't even need a fondue pot for--it's microwave cooked! I also purchased The Melting Pot cookbook so I might have to post some of their recipes from it too. But here is the Creer family fav cheese fondue recipe for your enjoyment!

ITALIAN STYLE CHEESE FONDUE

4 cups shredded cheese (we like 2 cups Italian cheese blend and 2 cups Colby Jack, but any kind works)

1/2 cup grated Parmesan Cheese

4 tsp. cornstarch

1/4 cup margarine/butter

1 medium onion, finely chopped

1 clove (or more to taste) garlic, minced

1 large car Italian style diced tomatoes

1 tsp dry basil

1/2 tsp oregano

1/8t tsp pepper

In a small bowl, stir together cheeses and cornstarch. Set aside.

In a 3 quart casserole dish, microwave butter for 1 minute. Stir in onion and garlic. Microwave covered with wax paper for 3 minutes. Stir. Microwave (covered) for 3 more minutes. Stir in tomatoes and spices. Cover and microwave for 2 minutes or until steaming. Gradually* add cheese mixture. Stir until cheese is completely melted. Microwave covered for 2 minutes. Beat vigorously with a fork. Microwave uncovered for 4 minutes, beating after 2, or until fondue is thick and bubbly.

Serve with French bread cubes, carrots, zucchini, peppers, broccoli, cauliflower, apples, or even little chunks of cooked chicken or sausages.

To reheat, heat in microwave on 1/2 power, stirring every 30 seconds.

*It might be kinda annoying to gradually add the cheeses and stir until melted, but it makes the consistency so much better so I highly advise it! :)

Enjoy!

Poppy Seed Chicken

6 Boneless skinless chicken breasts, cubed
2 cans cream of chicken soup
1 1/2 cup sour cream

1 1/2 cup Ritz crackers, crushed
2 Tbsp. poppy seeds
3/4 cube butter

Cube chicken and lay in bottom of 9x13 pan. Mix soup and sour cream together and put on top of chicken (can mix all together). Melt butter in small bowl. Add poppy seeds and crushed Ritz crackers. Mix together. Spread on top of chicken mixture. Bake at 350 for 45 mins-1 hour covered. Take foil off for last 15 mins.