Chicken Marsala-NRode Version

Chicken Marsala-NRode Version

INGREDIENTS:

* 16 oz package(s) sliced fresh mushrooms
* 4 tablespoon(s) butter melted
* 2lbs or 2 packages of organic antibiotic free chicken breast tenderloins
* 1/2 cup organic all-purpose flour
* 6 tablespoons organic butter or (I used KerryGold Butter-it has a rich flavor)

* 2 cup(s) Marsala wine-

if you do not have or cannot find Marsala wine this alternative works great >>
mix together   

   ¾ cup dry white wine
(they sell small bottles of wine in four packs that are perfect for cooking-I used Sutter Home Pinot Grigio)

    ¼ cup Brandy

* 1 1/2 cups organic chicken broth

* 1/2 teaspoon(s) salt
* 1/8 teaspoon(s) pepper
* 1 cup shredded fresh Mozzarella cheese
* 1/2 cup Parmesan cheese
* 2 green onions chopped (optional)

Preparation:
Cook mushrooms in 4 tablespoons butter in a large nonstick skillet over medium-high heat, stirring constantly, 3 to 5 minutes or just until tender and slightly brown. Remove from heat; transfer to small bowl…use same skillet for next step…

Dredge chicken pieces in flour. Cook chicken in batches, in 2 to 3 tablespoons butter in a large nonstick skillet over medium heat 3 to 4 minutes on each side or until golden…add a little more butter as needed (flour will thicken the butter-this helps the sauce). Place chicken in a lightly greased (with butter) 13 x 9 inch baking dish, (or any casserole dish that will hold all the pieces in a single layer) overlapping edges. Repeat procedure with remaining chicken and butter.. Sprinkle mushrooms evenly over chicken. Reserve pan drippings in skillet for next steps.
 
Add wine and broth to skillet. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. Stir in salt and pepper. Pour sauce over chicken. Combine cheeses and green onions; sprinkle over chicken.


Bake uncovered, at 450 degrees for 12 to 14 minutes until cheese melts. 

I served with Italian Flat Egg Noodles....perfect.

Sweet Kale Salad

SWEET KALE SALAD

·         1 teaspoon lemon juice

  ·         1 bunch -4 to 6 cups of Kale (baby kale is more tender but regular kale works really well if   properly prepared)

  ·         3 tablespoons Balsamic Vinegar

  ·         1 teaspoon lemon juice

  ·         ¼ cup organic pure honey

  ·         ¼ cup Extra Virgin Olive oil

  ·         ¼ cup sunflower oil

  ·         ¼ cup organic orange juice

  ·         ¼ cup sliced almonds (roasted in oven for about 10 minutes at 400⁰

  ·         ¼ cup dried cranberries

  ·         1 small shallot sliced

  ·         1/8 tsp crushed red chili flakes

  ·         1/8 tsp oregano

  ·         1 medium apple (I like Fuji for this) dice very small

 Directions:

  ·         Whisk together Balsamic vinegar, olive oil, honey, sunflower oil, and orange juice in small bowl…set aside

  ·         Prepare the kale by removing from stems, sprinkle kosher salt over the kale and and with bare hands keep mixing the salt by gently squeezing the kale for a few minutes... the kale will start to soften and turn a brighter green. Then rinse the salt off the kale with very cold water, strain and dry the kale (using a towel, paper towels or salad spinner)

  ·         Toss everything together in a large bowl (use a very large stainless steel bowl) first add the oils, oj   & honey mixture…mix well   Then add the almonds, dried cranberries, shallot, chili flakes,      oregano and diced apple.

This is as close as I could come to the Whole Foods version…and I love it.

Coconut Nut Granola

COCONUT NUT GRANOLA

I culled this recipe from several different recipes I found for granola, this one worked the best for me

You Will Need

4 cups organic old fashioned rolled oats

2 cups organic sweetened shredded coconut

2 cups walnuts coarsely chopped (or sliced almonds-or 1 cup both)

¾ cup organic coconut oil

½ cup organic real honey

1 cup dried dates

1 cup dried cherries

1 cup dried cranberries

1 cup pecans halved (roasted cashews)

Pre-heat oven to 350⁰F. 

-Toss oats, coconut and nuts together in a large bowl. Mix well make sure coconut is not clumped together.

-Whisk together coconut oil and honey in a small bowl. You can also add a little cinnamon to the mix.

-Pour over oat mixture, stir well with wooden spoon, until all nuts and oats are coated.

-Pour onto ( I line my pan with parchment paper) sheet pan-13x18x1

-Bake stirring about every 5 to 10 minutes with a spatula, until the mixture turns a nice golden brown.   Takes about 45 minutes

-Remove from oven, allow to cool, stir occasionally. After about 10 minutes add the dried fruits, mixture should be warm, but not hot. 

Other dried fruits to try- pineapples, apricots, blueberries…be creative with your choice of dried fruit and nuts. You can also add some dark chocolate pieces. 

This is a great snack, and it can be used as an ice cream topping, with some caramel sauce maybe.

The Wanda Trifle

THE WANDA TRIFLE

Because it is Outrageously Delicious & Sinfully Easy

WHAT YOU NEED:

• 1 pint fresh sliced organic strawberries
• 1 pint black organic raspberries
• 1 pint organic blueberries
• 1-2 sliced organic bananas 

      (Tried red raspberries but they do not hold up very well- kiwi fruit is good too)

• 1/4 cup  organic sugar
• 2 packages frozen mini chocolate eclairs -I use Delizza Belgian

Put all fruit into large bowl-dust lightly with the sugar...pull out a few of each fruit for top.

Prepare whipped cream

• 4 tablespoons organic confectioner sugar
• 1 teaspoon pure vanilla
• 2 cups organic heavy whipping cream

Pour the cream into a well-chilled bowl-at least 15 minutes in freezer (your whisk or beaters should also be chilled) add the sugar and vanilla. Using an electric hand mixer or balloon whisk, beat the cream to the desired consistency. For soft peaks, the cream will be just thick enough to hold its shape in soft billows. For stiffly beaten cream, the beaters or whisk wires will leave distinct traces on the cream and stand in firm peaks when the beaters are lifted.

To Assemble

If you do not have a trifle bowl use any clear decorative or plain big bowl available.

....put thin layer of fruit on the bottom

....stand up row of eclairs around the sides of the bowl

....add a layer of whipped cream

....add a couple of eclairs top with more fruit

...add another row of eclairs around the sides of the bowl

....repeat until all ingredients are used ending with whipped cream

Decorate the top with the saved fruit...you can also add walnuts