This is so amazing. I would double the sauce recipe next time. I made a little cauliflower mash, microwave riced cauliflower, some garlic herb cheese spread and some cream in the food processor with garlic lemon sauteed spinach. Yum! https://www.finecooking.com/recipe/chicken-marsala-with-pancetta-cream
For my personal taste I prefer fresh pasta for this. I used fresh angel hair from the dairy case at my local Ingles. Also, the shrimp will over cook if you follow the directions. I cooked the shrimp half way and pulled them out, finished the sauce as the recipe calls for and added the shrimp and cooked pasta to the pan to warm through.
Just boil some water and it’s dinner. I use the Zataran’s boiling bag, just like my mama.
I put my crab legs in first. I use the steam in the bag potatoes and cook them 2 minutes less than directed. I add my beans and potatoes and cook about 5 minutes and add the shrimp and potatoes. I pull my legs out. I drain the rest and put it in a bowl and toss it with melted butter, salt and old bay seasoning.
I do not really like fish. I make it because Pat does like it and I should eat it. This a great recipe for your non fish eaters! I use Tilapia because it mild in fish flavor. https://www.cuisineathome.com/recipes/lunch-dinner/crispy-crusted-red-snapper-with-tomatoes-and-leeks/
This weeks breakfast.
This is a little time consuming but it has a real WOW factor!
Olive oil
1 Cubanelle pepper diced
1/2 Red bell pepper diced
1/2 Sweet onion diced
1/2 package sliced mushrooms
Shaved or thin sliced steak
1 tbls canola
1 tbls butter
4 Small potatoes cooked- Use the steam in the bag potatoes
Sauce
2 tbls of butter
1 1/2 tbls of flour
1 1/2 c of milk
1/2 tsp salt
3/4 c of shredded pepperjack cheese
Poached eggs
Heat 1 tbls of olive oil to your skillet on medium add the peppers and onions saute until soft, add mushrooms and cook until slightly brown. Remove from pan and set aside. Add more olive oil and saute steak to just under where you like it cooked and remove. Add canola and butter to the pan when hot add the potatoes and cook until brown. While the potatoes are cooking add butter to a sauce pan, when melted whisk in the flour and cook 1 minute, whisk in milk keep whisking until thickend add in cheese whisk until smooth turn to low to keep warm. When the potatoes are browned add in the steak and veg to warm through. To plate put the hash on the plate add a poached egg and top with the mornay sauce.
Green enchilada sauce
Chicken breasts
Poblano pepper
Pepper jack cheese
1 Slice of bacon diced
Cubanelle pepper diced
1/2 Sweet onion diced
1 c Rice
1tsp Cumin
1/2 tsp Salt
1 3/4 c water or stock
1/2 Can rinsed black beans
Chopped Cilantro
Queso Fresco
Pour 1/2 of the enchilada sauce in a plastic bag add chicken refrigerate for at least an hour turn bag over once. Char the poblano on the grill or in the oven. When charred place the pepper in a bowl and cover tightly with plastic wrap. When cool enough remove the blistered skin and stem. Cut the pepper in half, scrape out the seeds and set aside.
For the rice add some oil to your pan and add the bacon cook 2 to 3 minutes and add the cubanelle and onion cooking until soft. Add the rice and cumin and salt stir for about 1 minute. Add your water, bring to a boil reduce to a simmer and cook until the rice is done.
While the rice is cooking heat your grill, grill chicken until just done. Add the poblano half on top and top with pepperjack cheese. Cook until the cheese is melted. When the rice is done pour in some of the leftover enchilada sauce, and beans and cover for a minute to warm. Add the cilantro and queso and serve
For this chicken I do not use the flour egg method. I brush the breast with dijon and put it in the panko mixture and press it on. For the salad I use my mandoline to slice the fennel bulb. I slice off the rind of the orange cut in half and slice those into thin slices. I mix the fennel and orange in a bowl with chopped mint,feta, thin sliced red onion and chopped kalimata olives. I make a vinaigrette with lemon juice, honey, dijon, salt, pepper and olive oil.
These mushrooms will so rock your world! https://www.skinnytaste.com/philly-cheesesteak-stuffed-portobello-mushrooms/
This is before it was frozen all the way. It takes a little tending, stir every 30 minutes. But is is so worth it. I really like that I know exactly what is in it and the quality of the ingredients!
Sophisticated Southern Girl 