Wednesday, February 22, 2017

Marsala Chicken

I love when I find a new recipe and then realize
 that I have all the ingredients. That's what
happened this week when I walked into Publix. 
 I picked up their weekly recipe card and read the
 list of ingredients. I already had the chicken 
thawing at home. I also had the rest of the 
ingredients too, right down to the marsala 
wine and balsamic glaze. Yes!
I originally bought the balsamic glaze to make a
caprese appetizer and am happy to find another
 use for this ingredient.

Larry sliced the onion and the chicken while 
I got the other ingredients ready and we had
a delicious dinner on the patio in less than
 30 minutes. Plus leftovers for another lunch
 or dinner later in the week.
  I used a little more than 1 lb. of chicken. 
Dredge the cutlets in seasoned flour and
 saute in olive oil and butter until golden.
Remove the chicken from the pan.
 Add the remaining oil and butter and saute 
the onions and mushrooms until tender.
 Add the broth, wine, and glaze.
 Return the chicken to the pan and cook until 
done and the sauce thickens, about 2-3 minutes.
Sprinkle with chopped parsley. 
Serve with pasta. I made the tomato spinach 
pasta. Spoon the extra sauce over the chicken. 

Marsala Chicken
2 boneless chicken breasts, about 1 lb
¼ C flour
1 t kosher salt, divided
½ t pepper
3 T olive oil divided
2 T butter, divided
1 C sliced onions
8 oz sliced baby portabellas
½ C marsala wine
½ C chicken stock (from a box)
2 T balsamic glaze
1 T chopped fresh parsley
1) Cut chicken breasts in half, then lay flat and
   slice horizontaly through center of chicken to
   make 4 cutlets.
2) Place flour, ½ t salt, ½ t pepper in shallow
    dish. coat  both sides of chicken, shaking
    off excess.
3) Heat large saucepan on MH and add 2 T oil and
   1 T butter. When hot and melted add the chicken
   and cook 2-3 minutes on each side until
   browned. Remove chicken from pan.
4) Reduce heat to M and add the remaining 1 T oil
   and 1 T butter. Stir in onions, mushrooms,
   remaining ½ t salt. Cook 6-7 minutes stirring
   occasionally until onions and mushrooms have
5) Stir in the ½ C marsala, ½ C broth, and 2 T
    glaze. Then return the chicken to the pan.
    Simmer 2-3 min. until the sauce thickens
    and the chicken is cooked.
6) Sprinkle with chopped parsley and serve with
     pasta. Spoon the sauce over the chicken.

Tomato Spinach Pasta
3 C chicken stock (remainder from the box)
2 c water
12 oz linguini pasta
¼ C Parmesan cheese
4 oz goat or ricotta cheese (optional)
1 (14 oz) can diced tomatoes, drained
3 C baby spinach

Bring water and stock to a boil. Break pasta
in half and add. Stir and cook for 12-15 mins,
stirring occasionally until most of the liquid is
 Stir in cheese until blended. Add
tomatoes and spinach. 
 Stir until spinach wilts.
The pasta is a nice side.  I'll use again because it
adds more vegetables and color to any dinner.


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Between Naps On The Porch

Monday, February 20, 2017

Simple Tuna Noodle Casserole

I've got a great recipe for you today.
This is so easy to whip up and uses just
 4 ingredients: soup, tuna, cream, noodles.
Basic pantry supplies you always have on hand
 or on your "survival" shelves. Great for those 
emergency dinners. Storms or illness just call 
for homey comfort food. Plus, anyone in your 
family can make this; no culinary skills required! 
I love that it works in RVs, camping, boating, 
dorms, or a zombie apocalypse.  
Just add ½ bag of wide noodles to boiling salted 
water. While they are cooking for the 7 minutes,
open the cans of soup, tuna, and cream. I always 
use cream or half&half when I'm home, but you 
can also use a can of evaporated milk if the 
situation requires. I use only white tuna that's 
packed in water. 
After the noodles are tender, drain 
 and return them to the pot. Mix in the
soup and cream. I use the empty
soup can and fill about ¾ full with
 the cream. 
Scrape out all the soup-cream mixture.
Stir to combine everything. 
Add the drained tuna and stir gently to
break it up a bit, but still leaving it chunky. 
 Now here is where you could just continue
 to heat it up and eat it out of the pot...
if the situation requires. 
But for a civilized dinner at home, pour it
into a 1-½ qt sprayed casserole. 
Bale for 15-20 minutes @350º.
Serve with peas. I always serve tuna casserole 
with peas. There you go; simple, simple, simple. 

Of course it's creamy, yummy, homey, and 
comforting. You may want to double the recipe. 
Looking forward to leftovers for lunch tomorrow.
My other Classic Tuna Casserole recipe has the
crunchy goodies, but again that requires just
a little more prep. Both recipes are
good ol' comfort food. 


Simple Tuna Casserole
½ bag noodles
1 can tuna, drained
1 can cream of mushroom soup
1 C of cream or half and half
Cook the noodles, drain, & return to the pot.
Stir in the soup and cream until combined.
Add the tuna, stir to break up gently.
Pour into a sprayed 1-½ qt casserole.
Bake @350º for 15-20 minutes.


Friday, January 20, 2017

Easy Crock Pot Chicken Curry

This is so easy and tasty. 
It's a nice go-to recipe when
 you don't have time to fuss. 
I was staying at our North Carolina condo for a few
 days to pack our things after our sale. There was 
nothing in the kitchen pantry to use for dinner, 
but with a quick run to the store for a few basic
ingredients I had dinner in the crock pot in 
5 minutes. So nice not to have to stop everything
 after a busy day to go out to eat. We could relax.
It's definitely hurry curry
This recipe is so simple. Just 4 ingredients 
go in the crock pot and the coconut milk is
added at the end, after it's cooked. So easy. 
 You can use any cut of boneless chicken; thighs, 
breasts, or tenders. The salsa adds all the flavor 
you need. I used medium salsa and there was
 just enough heat. Chicken tenders were on sale
so that's what I used this time. The coconut milk
gives it a smooth creamy finish. You could also
substitute that with 1 C sour cream in a pinch. 
 Give everything a good stir. Cover and cook,
about 5-6 hrs on Low or 3-4 hrs. on High
 Stir in the coconut milk. 
 Heat a few minutes. 
 If you love curry, using the crock pot, 
and easy dinners this will be a favorite. 
 Serve over rice.
Who knew salsa and curry would make
 such a great team.

Easy Crock Pot Chicken Curry
3 lbs boneless chicken 
1 onion, chopped
1 C salsa, chunky, medium
3 T curry powder
1 t salt
1 can coconut milk (about 13oz)
Place chicken, onion, salsa, curry, and salt
in the crock pot. Give it a stir to combine.
Cover and cook on Low 5-6 hours, High 3-4 hrs.
Add the coconut milk  to the pot, stir to combine.
Serve over rice. Top with chopped fresh cilantro
if you have it on hand.


Wednesday, November 30, 2016

Sunday Supper Beef Pot Roast

You can enjoy this classic Sunday supper with
almost no effort. This moist and tender 
pot roast couldn't be any easier.
I've made this with any size chuck roast.
The first was a small one and the next is a 
larger one that gave us leftovers for 
another dinner. 
It uses very basic pantry ingredients. 
Salt, pepper, onion and one unexpected 
ingredient; apple cider vinegar. 
Salt and pepper all sides of the meat generously.
Put into a foil lined metal roasting pan. Top
with sliced onion. Pour the ¼ C of apple cider
vinegar around the roast. 
Seal all the seams of the foil tightly.
Pour water into the bottom of the roasting 
pan until it's halfway up the sides of the 
meat packet. Replenish the water as 
needed, about 2 more times. 
Roast at 400º for 3-½ hours
 Remove the roast to a serving platter. 
It will be fork-tender.
 Pour the meat juices into a gravy boat.
Serve over the beef as a natural au jus.
with natural au jus
You can also thicken the juices and make a
 traditional brown gravy. 
with brown gravy

Sunday Supper Beef Pot Roast
3-5-pound boneless chuck roast
Salt and pepper
red onion, sliced (or vidalia)
1/4 cup cider vinegar

Preheat the oven to 400 degrees F.
Line a metal roasting pan or your oven's broiler pan with a sheet of heavy-duty aluminum foil large enough to fully wrap the roast. The shiny side of the foil should be up. Sprinkle the roast on all sides with salt and pepper and place it in the center of the foil. Spread the onion slices over the top of the roast and pour the vinegar around it. Bring the ends of the foil together and fold several times, and then fold the ends together to completely enclose the roast. Pour about 1 inch of water into the pan around the foil-wrapped roast. Bake until the meat is fork tender and brown, 3 to 4 hours. Check the water level in the pan regularly during cooking and replenish it if necessary. 

When the roast is done, remove the package from the baking panOpen the package carefully to preserve all the juices and transfer the meat to a platter. Cover with the foil to keep it warm while you make the gravy. You can also just serve the roast with the pan juices. To make gravypour the roasting juices into a measuring cup and let the fat rise to the surface. Skim off the fat, and put 

2 T fat in a saucepanIf the fat measures less than 2 tablespoons, add enough butter or shortening to make up the difference. Measure the remaining pan juices, if you have less than 2 cups juices, add water to make 2 cups. Add 2 T flour to the fat in the saucepan and stir with a wire whisk to make a roux. Cook over medium-low heat until the flour is golden browned, about 1-2 minutes. Slowly whisk in the reserved pan juices and stir until thickened. It's the basic 2-2-2 ratio 2-fat, 2-flour, 2-liquid. 
Slice the roast or cut it into chunks (it will be very tender), and serve it with the gravy. I usually double the gravy; 4-4-4. 


Recipe adapted from Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood.

Tuesday, November 22, 2016

Cranberry Nut Bread

Loafing around.....with a loaf of
Cranberry Nut Bread and a cup of coffee.
It's that time of year when it's always nice 
to have a sweet homemade treat in the house. 
  Cranberries are plentiful in the grocery store
 right now and that got me in the mood
 for this classic quick bread.
In a large bowl whisk to combine the dry 
ingredients. Toss the cranberries and nuts 
into the flour mixture. You can also add 
them at the end as I did this time. Next, 
melt the butter in a glass cup then add it 
to the orange juice. Then use that cup to 
whisk the egg lightly with a fork and add 
that to the orange juice and butter mixture. 
 Whisk that all together and add to the 
bowl with the dry ingredients.
 Stir just to combine.
 Add the nuts and cranberries if you didn't 
already toss them in with the flour mixture.
I don't cut the cranberries in half as in so
many recipes. Too much trouble and they 
bleed into the batter. It also saves me a step!  
 Put into a greased 9x5 loaf pan. 
I love using this vintage pyrex one. 
 Bake for an hour. 
Check for doneness with a wooden skewer.
 Wait 10-15 minutes before inverting out.
 I freeze this bread in sandwich baggies 
placed flat with 2 slices (side by side) for us. 
 I love a warm piece slathered with soft butter.
Also good is a spread of equal parts butter and
 cream cheese whipped together. 

Cranberry Nut Bread
2 C flour
! C sugar
1-½ t baking powder
½ t baking soda
½ t salt
Whisk the dry ingredients in a large bowl
the add:
1 heaping C cranberries
½  heaping C chopped pecans
Toss to coat with flour mixture.
In a 2 C measuring cup combine:
¾ C orange juice
¼ C melted butter
1 egg, beat with a fork
Mix together then add to the dry 
ingredients in the bowl. Stir until
blended. Pour into a greased 9x5
loaf pan and bake at 350º for 1 hour.
Test for doneness. Toothpick inserted 
in the center comes out clean. Cool for 
10 minutes. Remove from the pan.