Ma What's For Dinner?

The hubs almost fell off the chair while eating this one…It’s so good.  I love chicken, it’s so versatile and quick cooking.  I love to have 101 chicken recipes up my sleeve.  Check out this fail proof method to bring your kids to the table.  Only two of mine eat the mushrooms though, but I keep trying!

1/4 c  flour for coating

S&P

4 skinless boneless chicken breasts pounded thin

2 T olive oil

2 T butter

8 oz container baby bella mushrooms quartered

3/4 c Marsala wine

1/2 c chicken stock

In a shallow bowl mix together the flour and season with S&P. Coat chicken pieces in flour mixture, set aside for about 10-15 minutes.

Set a large skillet over medium high heat. Melt butter in oil over medium heat. Place chicken in the pan, and lightly brown each side, about 4 minutes each. Remove chicken and set aside under some tin foil to keep warm.  Add mushrooms to the pan and season with S&P. You can add a bit more olive oil if it’s looking a bit dry.  Pour in wine and allow the alcohol to cook out for about 2 minutes.  Add chicken stock. Bring to a boil and then knock it back to a simmer.  Slide the chicken back in and allow to simmer for 8-10 mintues.  Serve over pasta or potatoes.  Make a lot.  This is a hit!

What is your go to chicken dish this summer?

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I can’t believe it!  What a great day!  I’ve been tickled!

Holly over there at 504 Main has chosen me for the amazing honor to kick off her awesome Tickled Pink!

I’m thrilled, I’m touched, I’m quite simply…

TICKLED PINK!

Thanks, Holly I love ya girl.

You’ve got to to check out her blog, she rocks!

So this is a recipe that tickles me, you’ve seen it before, but it’s a winner….

If you’ve been following along you know that I am a sucker for a good shepherd’s pie, or cottage pie as my mum (you know she’s a Brit right?) would insist as it’s only a shepherd’s pie if it’s ground lamb, yadda yadda yadda.  Anyway, I’m flipping through this magazine that someone left at my house, it had food on the cover so you know I’m gonna read it, and this guy had made an italian sausage version of one of my fave pies.  Well his was sort of boring so I took it on, embellished it a bit and came up with this all new amazing dish! You’re going to love it.

Serves: 8  Prep Time:  20 minutes  Bake time: 1 hour 20 minutes

1 unbaked store bought pie crust

1 lb bulk italian sausage

1/2 lb ground beef

1 onion, diced

2 garlic cloves, diced

1 8 oz can tomato sauce

1 T worcestshire sauce

2 cups leftover mashed potatoes

1 egg, beaten

1/2 cup cottage cheese

1/2 cup cream cheese

2 T melted butter

1/4 cup sour cream

1 T dried oregano, divided

1/2 t dried parsley

1/2 t dried basil

1/2 cup shredded parmesan cheese

1/2 t garlic powder

S&P

1 cup shredded cheddar and mozzarella cheese combined

cherry tomatoes, halved

1/2 cup fresh basil, shredded

Preheat the oven to 450 degrees.  Lay the pie crust into a pie plate and cover with heavy duty tin foil.  Bake at 450 for 7 minutes.  Remove from oven, remove foil and set aside.  Reduce the oven to 375 degrees.

In a medium skillet, brown the sausage and beef over medium high heat.  When browned, add in your onions, garlic, and 1/2 T oregano.  Allow the onions to soften, about 5-7 minutes.  Stir in worcestshire sauce, tomato sauce, and season with S&P.  Allow to simmer on low while you prepare the potatoes.

In a large bowl combine potato with egg, cream cheese, cottage cheese, melted butter, sour cream, oregano, parsley, basil, garlic powder, and parmesan cheese.  Season with S&P.

Transfer the sausage mixture into the bottom of the pie crust.  Top with potato mixture.  Bake at 375 for 50 minutes.  Remove and sprinkle with cheese and return to oven for 10 minutes.  Remove from oven.  Arrange tomatoes around the sides of the pie and add basil to the middle.  Serve with salad.  It’s amazing.

I saw a version of this in a magazine and thought, what a great idea. I embellished it a bit and came up with this amazing dish! You’re going to love it!

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Nothing says summertime to me like a really great piece of grilled fish and a fresh salad.  Now fish is tricky, some people love it, other people hate it.  So I start my kids off with the first piece of fish that I learned to love, swordfish.  It’s hearty and almost like chicken and a great way to introduce fish into your diet.  Now, I’m sure boat loads of you are freaking out about swordfish and mercury and what not.  Yes, I agree, don’t eat too much, and be careful where you get your fish, but a bit of swordfish is a great way to begin a fishing adventure and a summer weekend…For the record, if your family is not so fish adventurous you can make this with a piece of chicken.

1 swordfish steak

1/4 cup extra virgin olive oil, divided

1 T cajun seasoning

2 cups baby arugula

1 pint grape tomatoes

1/2 red onion, diced

1/2 cup green olives sliced

2 T chopped fresh parsley

1/2 T chopped fresh oregano

8 torn basil leaves

1 T capers

1 garlic clove, finely minced

1 lemon, zested and juiced

1 T dijon mustard

S&P

Heat your outdoor grill (or if you want to brighten up your winter blues you can do this indoor on a grill pan) to medium high.  Sprinkle your swordfish with a bit of olive oil and season both sides with cajun seasoning.  When the grill is hot gently place your fish on the grill and cook the first side until it pulls away easily from the grill grate (about 8 minutes).  Grill the second side for an additional 8 minutes.  Remove from grill and tent with tin foil.

While your fish is cooking grab a large bowl.  Add in your arugula, tomatoes, red onion, olives, parsley, oregano, basil and capers and lemon zest.  Toss gently to combine.  In another bowl, combine the garlic, lemon juice, mustard and S&P.  Stir to combine then stream in your olive oil until in emulsifies and forms a dressing.  Pour over your salad and toss gently.  Mound up the salad on a plate and top with swordfish.  Amazing!

I made the kids salad with romaine lettuce and minus the onions (they don’t like red onions) and served their fish with tartar sauce.  Who doesn’t love tartar sauce????  Trust me, you’re going to feel like its summertime any time of year you make this one.

BIG SIDE NOTE:

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I’m so flattered today to be the Interesting Person of the week featured over at The Butler Way.  Go take a look at my feature and check out their site.

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Serves: 4  Prep Time: 5 minutes Cook time: 40 minutes

6 veal cutlets pounded thin

½ cup flour

S&P

1      T extra virgin olive oil

1 T butter

8 oz mushrooms, sliced

2      shallots sliced

2 cloves garlic minced

¼ cup white wine

1 14 oz can chopped tomato

1 t dried oregano

1 T capers

chopped Italian parsley

Preheat the oven to 375 degrees.  Put a large skillet over medium high heat.  While the skillet gets hot, season the veal with salt and pepper then dredge it in flour.  Be sure to shake off the excess flour.  When the pan is hot add 1 T of olive oil.  Working in batches, add three cutlets to the pan.  Allow to brown on one side (about 4 minutes) then flip and allow the other side to brown.  Once browned remove from pan and put them in a 13×9 baking dish.  Add another T of olive oil if necessary and brown remaining cutlets.

When the second batch of cutlets are done remove them to the baking dish and set aside.  Add butter to the pan and toss in your mushrooms and shallots.  Cook until soft, about 8 minutes.  Toss in the garlic and cook for an additional minute.  Deglaze the pan with the white wine being sure to scrap up all the good browned bits on the bottom of the pan.  That’s where all your flavor gets stuck.  Seaon with S&P and dried oregano.  Pour in your tomato and capers.  Let simmer for a few minutes then pour over the top of your veal.

Transfer to the oven and allow to cook through, for 20-25 minutes.  Sprinkle with chopped parsley and serve.

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Italian Cheeseburger Macaroni

Serves: 6         Prep Time: 20 minutes  Cook time: 30 minutes

2 T                                     olive oil

1 lb                                     ground beef

½ large                           onion, chopped

1                                     can diced tomato

1                                     clove garlic, chopped

8 oz                                     mushrooms sliced thin

½ T                                     dried oregano

1 t                                    dried red pepper flakes

1 lb.                                  whole wheat penne pasta

3 T                                    butter unsalted

3 T                                    all purpose flour

3 cups                              whole milk

1/2  t                                  fresh grated nutmeg

2 cups                                shredded sharp cheddar cheese

1 cup                                 shredded swiss cheese

Preheat oven to 375 degrees.  Set a large pot of water over high heat to boil for your pasta.  In  large skillet heat olive oil over medium high heat.  When oil is hot add in onions and mushroom and sautee until soft.  About 6 minutes or so.  When they are soft add in garlic, season with salt and pepper and cook for anadditional minutes.  Add in your ground beef and cook until brown, about 5 minutes.  Once meat has browned toss in the tomato, oregano, and red pepper flakes.  Season again with S&P and allow to simmer for about 5 minutes.

Meanwhile, in a large saucepan melt butter over medium high heat.  Whisk in flour and cook for 1 minute.   Slowly whisk in milk, and bring to a gentle boil, stirring constantly.  Once the milk has thickened add in nutmeg and season with S&P.  Reduce to medium low heat and melt in cheddar and swiss cheeses.  Allow to cook on low for a few minutes.

When water is boiling season water with salt and add pasta.  Note package cooking time and reduce by 2 minutes, the macaroni will continue cooking in the oven later.  Once pasta is cooked, drain and return to pot.  Toss the penne with cheese mixture.

Spray a baking dish with cooking spray and pour half of the pasta mixture into the bottom of the dish.  Spoon the Italian burger mixture over the top in an even layer.  Then cover with remaining pasta.  Top with additional cheddar cheese if desired.  Bake at 375 for 30 minutes and enjoy!

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