Chicken Marsala

1 1/2 lb chicken breast cut into pieces-about 2" sprinkle with salt and pepper
2 T extra virgin olive oil
2 T butter
3/4 c onion chopped
1 lb cremini mushrooms (I used baby bellas)
2 T minced garlic
1 C Marsala wine
8oz Marscarpone cheese (this is found in the specialty cheese section)
2 T brown mustard ( I used spicy brown and added about 2 more Tablespoons)
2 T chopped parsley


Heat oil in a large skillet over high heat. Add chicken and brown-about 4 min per side. Transfer to a plate to cool slightly. Melt 2 T butter over med-high in same skillet and saute onion-about 2 min. Add mushrooms and garlic and saute about 12 min. add wine and simmer about 4 min until it no longer smells like alcohol. Stir in marscarpone and mustard. Return chicken to the skillet and simmer over med-low until chicken is fully cooked and sauce thickens. Stir in parsley and season with salt and pepper

I added about 2 t of Mediterranean sea salt, 1/2t paprika and 1/4t turmeric and salt because I thought it was too sweet.

you can put this over pasta or rice

Tortilla Soup

4 T corn oil
4 corn tortillas, torn in large pieces
2 cloves elephant garlic, minced
1 1/2 T epazote (this is a fresh herb found in Mexican markets) omit if you can't find
1 cup onion puree
2 cups tomato puree (I did 6 oz tomato paste and 8 oz tomato sauce)
1 T cumin
2 t chili powder
3 bay leaves
8 cups chicken stock
dash cayenne pepper
4 chicken breasts cooked and chopped
1 avocado, diced
1 C. cheddar cheese, shredded
1 C. Monterrey jack cheese
6 corn tortillas cut in strips and fried (I used tortilla chips)

*In a large stock pot, heat corn oil. Saute epazote, garlic, and tortillas briskly until soft. Add onion and tomato purees.
*Bring to a light boil. Add cumin, chili powder, bay leaves, and chicken stock. Simmer and add salt and cayenne. Continue to cook for 45 min
*Remove bay leaves. Puree mixture and return to heat for 20 min.
*Place chicken avocado, fried tortillas and cheese in a bowl pour soup mixture over and serve immediately.


***I added corn and black beans to the soup, good flavor but made it much thicker.

Onion Puree

Ok I made this up the other day because I needed onion puree for another recipe so here is what I came up with.

2 T butter
1 small white onion chopped
1 sprig Thyme
1 bay leaf
2 cloves of garlic chopped
1 clove of black garlic (this it totally optional it is not easy to find)
1T dry white wine
1t Sherry vinegar

I sauteed everything together until onions were clear then I removed the thyme sprig and bay leaf, then I poured the mixture into a blender and added a little chicken broth and pureed it until smooth,

Southwestern Egg Rolls

INGREDIENTS
2 tablespoons vegetable oil
1 skinless, boneless chicken breast half
2 tablespoons minced green onion
2 tablespoons minced red bell pepper
1/3 cup frozen corn kernels
1/4 cup black beans, rinsed and drained
2 tablespoons frozen chopped spinach, thawed and drained
2 tablespoons diced jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/3 teaspoon salt
1 pinch ground cayenne pepper
3/4 cup shredded Monterey Jack cheese
5 (6 inch) flour tortillas
1 quart oil for deep frying

DIRECTIONS
Rub 1 tablespoon vegetable oil over chicken breast.
In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat.
Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper.
Cook and stir 5 minutes, until well blended and tender.
Remove from heat and stir in Monterey Jack cheese so that it melts.
Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.
Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks.
Arrange in a medium dish, cover with plastic, and place in the freezer.
Freeze at least 4 hours.
In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.

snickers fudge

Ingredients
6 Snickers candy bars (2.07 ounces each)
3 cups sugar
3/4 cup butter, cubed
2/3 cup evaporated milk
2 cups (12 ounces) semisweet chocolate chips
1 jar (7 ounces) marshmallow creme
1 teaspoon Spice Island® Pure Vanilla Extract
Directions
Line a 9-in. square pan with foil. Butter the foil and set pan aside. Cut candy bars into 1/2-in. slices; set aside.
In a heavy saucepan, bring sugar, butter and milk to a boil over medium heat. Cook and stir until a candy thermometer reads 234° (soft-ball stage), about 3 minutes. Remove from the heat. Stir in chocolate chips, marshmallow creme and vanilla until smooth.
Pour half into prepared pan. Sprinkle with candy bar slices. Top with remaining chocolate mixture and spread evenly. Let stand at room temperature to cool. Lift out of pan and remove foil. Cut into squares. Yield: 4 pounds (about 7 dozen).
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Chicken Bakes

2 cans of white chicken
1 small container of garden vegetable cream cheese
2 cans of crescent rolls
butter


Drain the cans of chicken
Mix the chicken with the cream cheese
Stretch out each crescent roll triangle into a square
Take each square and put a small spoonful of chicken mixture into it
Roll the squares up so there is no mixture exposed
Put them on a nonstick baking sheet
I ususally put a tiny bit of butter on top of every chicken bake
Bake to the crescent roll instructions
Enjoy!

Sausage Noodle Wrap

1 pack of kielbasa sausage
1 box of lasagna noodles
1 block of mozzarella cheese
1 jar of meat sauce (I like Prego)


Boil lasagna noodles till easy to wrap with
Cut kielbasa into fourths
Slice the forths enough to put slices of mozzarella cheese in the middle of them
Wrap the lasagna noodles around the kielbasa and stick a tooth pick in them to stay put
Put them in a baking dish
Now pour the meat sauce over them
I sprinkle mozzarella on top
Bake at 350 for 30 minutes
Enjoy!