Chicken Marsala with Buttered Egg Noodles

This is comfort food at its best.  When the weather starts to get cold and you just need something good to eat . . . here's the perfect dinner.

4 boneless, skinless chicken breasts

1/2 cup flour

Salt and pepper to taste

2 Tbsp olive oil

2 Tbsp butter

8 oz mushrooms, sliced

2 garlic cloves, minced

3/4 cup Marsala wine

3/4 cup chicken broth

1/4 cup heavy cream 

Fresh parsley for garnish

Season chicken with salt and pepper, then dredge lightly in flour.

In a large skillet, heat olive oil and butter over medium heat.

Cook chicken 3 - 4 minutes per side until golden.

Remove and set aside.

Add mushrooms to the skillet and cook until browned, then add garlic.

Pour in Marsala wine and simmer 1 - 2 minutes.  

Add chicken broth and cream.  Stir and return chicken to the pan.

Simmer 5 - 7 minutes until sauce thickens slightly

Garnish with parsley.

Buttered Egg Noodles

8 oz egg noodles

2 Tbsp butter

Salt and pepper to taste

1 Tbsp fresh parsley, chopped

Pinch of garlic powder

Cook the egg noodles according to package directions.  

Drain

Toss with butter, salt, pepper, parsley and garlic powder.

Serve topped with the Chicken Marsala.

 

Ribeye Steak Dinner - A Full Menu Plan

I have a new best friend in the kitchen -- Chat GPT.  When I need a little help deciding what to make for dinner, I just tell Chat GPT what I have in the fridge or cupboard and ask for suggestions.  Turns out "Chat" is really good at this.  

This was dinner one evening last week and it was definitely delicious!

Season both sides of two ribeye steaks with salt, pepper and garlic powder

Heat a skillet (preferably cast iron) over medium-high heat with a drizzle of olive oil.

Sear steaks 4 - 5 minutes per side.  Add a Tbsp of butter during the last minute of cooking.  Spoon over the steaks.

Let it rest for 5 minutes before serving.  

Garlic Butter Roasted Potatoes

Preheat your oven to 425 degrees.

Quarter small potatoes and toss with olive oil, minced garlic, salt and pepper.

Spread on a foil lined baking sheet and roast 25 - 30 minutes, flipping halfway through.

Toss with a little melted butter and chopped parsley before serving.  

Sauteed Broccoli

Steam broccoli florets in a skillet with 1/2 cup well salted water.  Steam until bright green and just tender (about 4 - 5 minutes)

Finish with a squeeze of lemon juice

Simple Garden Salad

Combine chopped lettuce, sliced cucumbers and diced tomatoes in a bowl.  

Toss with your favorite dressing.  

 

Steak & Egg Hash

Breakfast for dinner is one of my favorite meals.  I had leftover ribeye steak and was looking for a way to use it for dinner another night.  That's when I found this recipe.  It's definitely a keeper.  

1 to 1 1/2 cups leftover ribeye steak, cut into bite-size cubes 

2 medium russet potatoes, diced 

1 small onion, diced

2 garlic cloves, minced

4 eggs

2 Tbsp olive oil

Salt and freshly ground black pepper, to taste

Pinch of smoked paprika

Optional toppings: chopped parsley, shredded cheese

Microwave the diced potatoes for 5 minutes until slightly tender.

In a large skillet, heat 1 Tbsp of olive oil over medium heat.  Add the diced potatoes and onion.  Season with salt, pepper and paprika.  Cook, stirring occasionally, until the potatoes are golden and tender - about 10 - 12 minutes.  

Stir in the leftover ribeye and minced garlic.  Cook for another 2 - 3 minutes, just until the steak is heated through and the edges get a little crispy.  

Push the hash to the sides of the skillet to create small wells.  Crack the eggs directly into the pan.  Reduce the heat slightly and cover with a lid.  Cook until the eggs are done to your liking.  

Spoon the hash and eggs onto plates.  Sprinkle with parsley and cheese if you'd like.   

Comfort food for dinner for sure!

 

Pork Chops with Apples and Stuffing

After a long day at work, I'm always looking for a quick and easy, but satisfying dinner.  This one is perfect.  It's comfort food in a short amount of time and limited clean up time. 

4 boneless pork chops (about 1" thick)

1 Tbsp olive oil

Salt and pepper to taste

1 (6 oz) box of Stove Top stuffing mix (pork or                  savory herb flavors work well)

1 1/4 cups hot water

1 Tbsp butter

2 medium apples (peeled, cored and thinly sliced)

1 small onion, thinly sliced

1/2 tsp ground cinnamon

1/2 cup chicken broth or apple juice

Preheat your oven to 375 degrees.

In a medium bowl, combine the stuffing mix, hot water, and 1 Tbsp butter.  Stir, cover and let sit 5 minutes.

Season both sides of the chops with salt and pepper.  Heat olive oil in a large skillet over medium-high heat.  Brown chops for about 2 minutes per side.  They do not need to cook through.  

Lightly grease a 9 x 13" baking dish.

Spread the apple and   onion slices evenly on the bottom.  Sprinkle with cinnamon.

Arrange browned pork chops over the apples/onions.

Spoon prepared stuffing evenly over the top.

Pour the chicken broth or apple juice around the edges -- not directly on topo of the stuffing.

Bake uncovered for 25 - 30 minutes, until the pork chops are cooked through and stuffing is golden brown.

Let stand 5 minutes before serving.  

Serve with your favorite vegetable.  Enjoy!

 

Slow Cooker Coq Au Vin

Comfort food cooked in my crock pot is one of my go to's.  This recipe is a keeper for sure.

4 slices of bacon

10 oz of Baby Bella Mushrooms sliced

1 large white onion, chopped

1 large carrot peeled and cut into 1" pieces

4 garlic cloves minced

1 cup red wine

2 Tbsp tomato paste

2 bay leaves

1 tsp salt

1/4 tsp pepper

1/2 tsp dried thyme

3/4 cup chicken broth 

4 chicken breasts

In a 12" skillet, cook the bacon, then remove and dice.  Set aside for later.

Add the chicken pieces to the skillet and brown on both sides in the bacon grease.  Remove and set aside.

Add mushrooms and onions to your crock pot.  Lay chicken breasts on top.

In the same skillet add the carrot pieces and cook until they are softened.  Add the garlic and cook another 2 minutes until fragrant.  

Add the red wine, tomato paste, bay leaves, thyme and salt and pepper.  Heat and cook until the tomato paste has dissolved into the mixture.  

Pour over the chicken in the crock pot.  

Pour the chicken broth over the top then cover and cook on low for 8 hours.  Taste for salt and pepper and add additional if desired.  

Sprinkle the bacon pieces on top and then serve with mashed potatoes.

Honey Garlic Chicken Wings

Oh my, I am a lover of all things chicken wings!  This recipe does not disappoint.

2 Tbsp salted butter

1/4 cup minced garlic

3 Tbsp honey

1 Tbsp soy sauce 

1/4 tsp red pepper flakes

1 tsp white wine vinegar

2 lbs baked chicken wings

Preheat your oven to 400 degrees

Toss chicken wings in 2 Tbsp melted butter, 2 tsp salt, 1/2 tsp pepper.  Stir well and place on parchment paper lined sheet pans.  Bake for 40 minutes or until baked through, browned and crispy.

Melt the butter in a small saucepan over medium heat, then add the garlic.

Cook for 2 minutes until the garlic is aromatic and softens slightly.  If the garlic starts to brown, turn the heat down.

Add the honey, soy sauce, and chili flakes.  Bring the heat up to medium high.

Simmer for 3 minutes, until the sauce thickens slightly.

Stir in the vinegar, then remove the sauce from the heat.  

Toss the baked chicken wings with the sauce, then serve immediately.

Enjoy!

 

Grilled Sweet Potatoes

I am a lover of sweet potatoes.  They are really very versatile.  And . . . not to mention yummy.  

This recipe is simple and delicious.  The best kind!

3 large sweet potatoes, peeled and cut into 1/2 inch rounds

3 Tbsp brown sugar

1/2 tsp cayenne pepper

3 Tbsp olive oil

1/2 Tbsp chopped fresh parsley

Preheat your grill to medium high

Oil your grate

In a small bowl, combine brown sugar and cayenne pepper

Brush the sweet potatoes with oil and sprinkle with brown sugar mixture

Grill in a single layer, turning once until charred, 1 1/2 - 2 minutes per side

Transfer to a serving dish and sprinkle with chopped parsley

Enjoy!

 

The Trip of a Lifetime -- Yellowstone

 I've had the opportunity to visit Yellowstone National Park for the past week.  What a beautiful and unique place this is.  Everywhere you look there is beauty and wonder. Just thought I'd share a few of the photos I've captured so far. 

Be sure and click the link in the blog list to my Yellowstone trip for lots more details and photos.

  

Crispy Baked Chicken Wings

Who doesn't love crispy chicken wings?  They are one of my favorites!  They are one of my go-tos for big game days, holidays, and get-togethers.  

This recipe is perfect because it requires only two ingredients.

2 lbs chicken wings

Salt

Preheat your oven to 450 degrees.

Heat up a big pot of boiling water.  Season the water like you would for boiling pasta (it should taste a little like sea water).

Add the chicken wings to the pot and reduce the heat slightly to keep them at a simmer for 7 minutes.

Drain the chicken pieces in a colander, then place them on a wire rack for a couple minutes, letting the steam evaporate from the cooling wings and also letting any excess moisture drip down.  Then dry them very well with paper towel.

Place the chicken wings directly on a metal sheet pan, with the fattier top side down.  

Bake for 25 minutes on the first side, then flip the pieces over and bake for another 5 - 10 minutes on the other side, until the skin looks golden and crisp.  Make sure to keep your eye on them, particularly if you have smaller wings, to check for doneness.   Overcooking risks drying the inside out.  

Fettuccine with Cherry Tomato Butter Sauce

Every summer my garden provides and over-abundance of cherry tomatoes.  This recipe is the perfect way to use some of them up.  It's fresh and yummy!

1 lb fettuccine -- linguine or spaghetti can be substituted

1/2 cup butter

1 medium onion, finely diced

4 cups cherry tomatoes, halved

Salt and pepper to taste

1/4 cup minced parsley

1/4 cup fresh oregano leaves, sliced

2 cups reserved pasta water -- probably won't use all of it

In a large pan sauté the onion in butter over medium-low heat until soft (about 5 minutes).  Add the tomatoes and oregano and season with a tsp of kosher salt.

Cook the sauce over medium heat for 30 - 35 minutes, stirring frequently or until cherry tomatoes have burst and softened and the butter has completely blended in with the tomatoes.  

Bring a large pot of salted water to a boil.  When the sauce is almost to your liking, begin boiling the fettuccine to 1 minute less than al dente.

A few minutes before the pasta finishes cooking, add 1 cup of pasta water to the sauce and stir to combine.  Continue to cook the sauce over medium heat.  

Add the pasta to the sauce and toss to coat.  Cook until the pasta is just al dente then turn off the heat and season to taste with more salt and pepper.  Add the parsley, toss once more and then plate.  If the sauce is at all dry, add more of the reserved pasta water a few ounces at a time to loosen it up.  

Serve with grated Parmesan cheese.  Enjoy!