Don’t you just hate when you go to the grocery store and the ingredient you need isn’t there. Like Marsala Wine. There was white cooking wine, there was cooking sherry. It is possible I came across this problem as I was buying wine at a grocery store, but still! So I hummed and hawed, would have called my wine loving husband, but he was inconveniently out-of-town. I had no idea what Marsala wine was even supposed to taste like. So I decided to go with the Sherry , popped it in my cart and headed to the cashier. When I got home I looked up Marsala wine, and it is a form of…Sherry, so that was a good decision. Yay, me! So we tried it in 2 recipes and quite liked both, so apparently we are fans. It is fun finding recipes with new ingredients, plus, I now have it in the fridge in case another recipe pops up with it.
Recipe from Allrecipes
- 1/4 cup butter, divided
- 2 cups fresh mushrooms, sliced
- 1/4 cup all-purpose flour
- 1/2 tsp. garlic powder
- 1/4 tsp. ground black pepper
- 1/2 tsp. salt
- 1 1/2 pounds boneless, skinless chicken breasts
- 2 slices bacon, diced
- 1/4 cup cold water
- 1 tsp. cornstarch
- 1/2 cup Marsala cooking wine
1. Melt a Tablespoon of the butter in large skillet. Sauce mushrooms and remove from pan. You can eat a few, you know you will!
2. Add chopped bacon to same pan and cook until crisp. Remove and place with mushrooms.
3. Combine flour with garlic powder, pepper and salt. Dredge chicken in flour mixture.
4. Melt remaining butter in pan, and brown chicken on all sides. Continue to cook until cooked through. Remove and keep warm.
5. Combine water, cornstarch and wine. Add to pan, with mushrooms and bacon.Heat to boiling, simmer until thickened. Serve on top of cooked chicken.
6. Eat and enjoy!
Biscuits are a great little bread item when you are either out of yeast, yup that’s me, or you just plain don’t want to wait. Usually we have a more savoury bread when eating soup, but I decided to add a little sweet to the dinner menu. The kids loved these! They went back for more, again and again. They thought they were eating dessert right along with their soup, and you know what? I did too! They were lovely, and will be a recurring soup side dish in the future, especially since I always have the ingredients in the pantry.
Recipe adapted from Better Homes & Gardens New Cookbook
- 1 3/4 cup all-purpose flour
- 1/4 cup wheat bran
- 2 Tbsp. granulated sugar
- 1 Tbsp. baking powder
- 1/2 tsp. ground cinnamon
- 1/4 tsp. salt
- 1/2 cup butter
- 2/3 cup milk
- 1/2 cup Craisins
- 1/2 cup powdered sugar
- 6 tsp. milk
1. Mix together first 6 dry ingredients. Cut in butter. Add milk and stir until just combined, then fold in Craisins.
2. Place dough on to a floured surface and roll out about 1/2 inch thick. Use floured biscuit cutter, or drinking glass, to cut into rounds. Re-roll as necessary.
3. Place on a cookie sheet and bake for 10 minutes at 400 degrees.
4. Stir together powdered sugar and 6 tsp. of milk. Spoon onto hot biscuits. Let cool slightly.
5. Eat and enjoy!
So I bought a new bowl, that I am loving, which made me add soup to the menu plan. Just so I could take pictures of it. This is what happens when you have a food blog. You see a random bowl, in a bookstore, and decide you must have it. You leave the store, you go home wishing you bought it. Then your bestie gives you a gift card for the very same bookstore, so you go get your bowl (and 3 books too), and you are all set to have soup! Soup, soup, I love soup. We eat a lot of soup. That’s okay, I have embraced the love. I found this recipe over at An Affair from the Heart and just changed it oh so slightly, so this is the way we ate it, and it was quite enjoyable.
- 4 potatoes
- 4 cups frozen green beans, thawed
- 1 onion
- 1 lb. bacon
- 2 cups heavy cream
- 2 cups milk
- generous amounts salt&pepper
- 1 tsp. each chili powder and cumin
1. Peel and cut potatoes into bite sized pieces. Bowl until tender. Drain, then mash slightly. You still want a few chunks in there.
2. Steam green beans.
3. Cut bacon into bite sized chunks.This is very easy if bacon is partially thawed. Fry until just under crispy. Remove with slotted spoon. Add onion to cook in bacon grease. Cook until tender. Return bacon to pan, with potatoes and green beans. Add cream, milk and seasonings and cook until heated through.
4. Eat and enjoy!
It’s time for a special off the hook round-up of The Secret Recipe Club. This month the whole gang is getting together and we are having ourselves a tail-gate party! Same rules apply, get assigned a blog, for me The Bewitching Kitchen, and pick a recipe, make it, take pictures and of course write our review. This time of course we have the Tail-Gate Twist. I very seriously considered making “The Best Ever Chocolate Chip Cookies” because let’s be honest whenever asked to bring something, I almost always bring a treat. But I swerved. I made something almost as good as cookies, burgers! Pork Burgers in fact. Our BBQ has officially been retired, so I made these bad boys inside on my pancake griddle. The good news, we can make them year round, when snow is falling, we can still have a nice taste of summer. Eat , enjoy, you’ll be happy you did.
- 2 pounds ground pork
- 1/2 link chorizo sausage, removed from casing
- 1 tart apple, peeled and shredded
- 1 clove garlic, minced
- 1/2 inch piece ginger, grated
- 1 tsp. dried thyme
- liberal amounts of salt and pepper
- 1 cup Cheddar Cheese- shredded
- burger buns
- burger fixin’s- We used Chipotle Ranch sauce, with lettuce and tomatoes
1. Mash together pork, sausage, and apple with a fork. Add seasonings. Shape into 6 equal sized patties. Fry for about 5 minutes on each side until cooked through. The last minute add cheese to melt.
2. Serve burgers on buns with fixings.
3. Eat and enjoy!