Chicken Marsala (Chicken Pinot Grigio)

Monday night’s dinner was something new for me, Chicken Marsala. I got the recipe off the food network, and made a few changes (I will note them with ***). Since the Food Lion usually offers only white and portobello mushrooms, I have been using freeze dried wild mushrooms (as I’ve noted before) and they were perfect here. https://www.amazon.com/…/ref=ppx_yo_dt_b_search_asin… INGREDIENTS: 4 skinless, boneless, chicken breasts. (I used 3 chicken leg quarters) All-purpose flour, for dredging (I skipped this) Kosher salt and freshly ground black pepper (***I seasoned my chicken with my classic garlic powder, onion powder, paprika and black pepper rub…no salt) 1/4 cup extra-virgin olive oil 4 ounces prosciutto, thinly sliced 8 ounces...

Salmon with Onion Gastrique

Saturday night’s dinner with honey Carolyn Flynn was one for the books. In fact, it came from a book, the National Parks Cookbook. This time it was a splendid meal called “Wild-Caught Copper River Red Salmon with Onion Gastrique. I made a few changes, and scaled it down. While we have portabelas and white mushrooms here in Colonial Beach, often there isn’t much more of an option. These mushrooms add so much to a meal. Lacking said Copper River Red Salmon, I made mine with Coho Salmon. I was cooking for myself, so I halved the recipe. But this is the full recipe: INGREDIENTS FOR ONION GASTRIQUE1 cup red wine vinegar1 cup sugar. This is crazy. I used a tablespoon of agave.2 white onions, thinly sliced FOR DANDELION PISTOU1 bunch dandelion greens,...

The Perfect Breakfast Sandwich

This almost seems too silly to post. But I’m going to do it anyway. Because it was SUCH a good breakfast this morning. This is using my Hamilton Beach Sandwich Maker. I have a skinny loaf of Italian Bread, and I tried it on a breakfast sandwich. It was OK, but I knew it could be better. So this morning I did the following…(spoiler alert, BEST BREAKFAST SANDWICH I’ve made). I didn’t know it would be so good, so I only have the final photo and not my process photo. Bottom Section: 1/2″ slice of Italian bread, with Kerrygold butter (not much) spread on the bottom. Then some mayo on top, with some dry basil and a hint of garlic powder. On top of this is a slice of cooked bacon cut up in 3 pieces. On this I put a slice of cheddar. Middle...

Small batch Zesty Chicken Rigatoni

Zesty Chicken Rigatoni with Broccoli. This began as a left-over meal for a cold, rainy Spring evening. I was inspired to do something Italian. But then it turned out to be a wonderful meal that I wanted to write-up to include on my food blog. My goal was to make a micro-sauce. Usually my ‘one can’ sauce is a 28 oz can of crushed tomatoes. Tonight I worked off a 16 oz can of tomato sauce. A portion for 2 meals. I’m using leftover Tandoori chicken, but any or no chicken is fine. For this I used the meat of one chicken thigh. You could throw in some chicken (my usual style) into the onions before adding the garlic. Even a cup of ground chicken would be enough. This is a small sauce batch. Heat up a tablespoon of olive oil, toss in a some diced...

Tandoori Chicken

Dinner tonight is my take (and my first attempt) at Tandoori Chicken. Lacking a Tandoor, I cooked it on my grill. It was actually a very simple meal. You work up your marinade in a couple minutes, skin and toss in the chicken (I used leg quarters), marinade overnight if you can (I did 3 hours) and grill. I think pan frying in cast iron and finishing in the oven would be good too. I served mine with sliced cucumbers in a tzatziki sauce. MARINADE INGREDIENTS: Dinner tonight is my take (and my first attempt) at Tandoori Chicken. Lacking a Tandoor, I cooked it on my grill. It was actually a very simple meal. You work up your marinade in a couple minutes, skin and toss in the chicken (I used leg quarters), marinade overnight if you can (I did 3 hours) and grill. I...