This week's featured recipe is brought to us by a fellow busy professional: Ms. Natasha Persaud! Her recipe for Chicken Marsala is great for a fast weeknight dinner - it's full of flavor! She adds sauteed spinach for a healthy side dish. Photo & Recipe by Natasha. Enjoy!
Chicken Marsala with egg noodles and Sautéed Spinach
Time: 45 minutes, serves 4
- 1 package of egg noodles or any desired noodles.
- 4 Boneless Skinless Chicken Breast
- All-purpose flour
- 1 cup Marsala wine
- 1 cup chicken broth
- 2 cloves garlic, minced
- 4 Tbsp olive oil
- 8 oz mushrooms
- 2 Tbsp Unsalted butter
- Fresh Parsley as desired
- Salt and Pepper as desired
- Put a little bit of flour in a platter and season it with salt and pepper, mix all together evenly. Drench both sides of the chicken cutlets in the seasoned flour and shake off any excess.
- In a large pot, add water and bring to a boil. Add noodles and cook to package directions. Drain and set aside.
- Pour some oil in a large skillet over medium high heat. Fry the chicken cutlets in the skillet for about 5 minutes on each side (timing will depend on the thickness of the cutlets).
- After the chicken is cooked, remove from the skillet and set aside.
- In the same skillet, sauté garlic for about 1 minute then add mushrooms and sautée for about 5 minutes or until they are tender then season with salt and pepper.
- Add the Marsala wine and cook out the alcohol for about 30 seconds and then add chicken stock and simmer for a minute or so.
- Finally add butter and put the chicken cutlets back into the pan. Simmer for a few minutes until the sauce reduces by about 1/4.
- Season with salt and pepper and garnish with freshly chopped parsley.
- 2 - 10 oz of Fresh Baby Spinach
- 4 Cloves of Garlic, Minced
- 1 Tbsp of Olive Oil
- Salt and Pepper
- Hot Pepper Flakes
- 1 lemon (optional)
- In a large skillet, heat oil on medium-high heat. Add garlic and cook for a minute or two. Be careful not to burn the garlic.
- Add spinach and turn the heat down to medium low and place the lid on the pan for about 1 minute
- Remove the lid (turn the heat back up to medium high) and season with salt and pepper and add pepper flakes
- Turn the heat off and squeeze a little bit of fresh lemon juice (if desired).
Welcome to Feature Fridays! This week's post features Mrs. Kemiela James-Haripaul's Pumpkin Swirl Cheesecake! Her recipe was a hit during Thanksgiving and she shared it with me so I can share it with you all. Photo & Recipe by Kimmy. Enjoy!
Pumpkin Swirl Cheesecake
- 1 box Vanilla Wafers
- 1/2 cup butter (melted)
- 4 pkg ( 8 oz each) Cream Cheese, softened (Kimmy uses Philadelphia brand)
- 1 cup sugar (divided)
- 1 tsp Vanilla
- 4 eggs
- 1 cup canned pumpkin
- 2 tsp pumpkin pie seasoning (McCormick is her favorite)
Preheat oven to 325
- Crush Vanilla wafers- fastest method is in a food processor. Mix crushed wafers with melted butter. Combine until mixture feels like wet sand.
- Press mixture into desired type of pan (Recipe makes ONE 13x9 OR 2- 9 inch round cheesecakes)
- Beat cream cheese, 3/4 cup sugar and vanilla in mixer until well blended.
- Add eggs, be sure to do this 1 at a time, beating after each JUST until combined.
- Remove about 1 cup of batter. (I reserve 1/2 cup in a Ziploc bag to add designs to my cheesecake)
- Stir remaining sugar, pumpkin and spices into remaining batter.
- Spoon about half of the pumpkin batter into crust (or crusts); top with spoonfuls of half the plain batter.
- With a knife, swirl gently between layers.
- Repeat layers
- IF ADDING A DESIGN: end with the pumpkin later on top.
- Cut a small corner of Ziploc back with white cheesecake mixture.
- Draw design of your choice on top layer. Simplest design: Draw straight lines across the cheesecake, then pull knife int he opposite direction of your lines to create swirl effect.
- Bake for 35-45 minutes or until center is almost set. Cool completely. Refrigerate for 4 hours.