chicken marsala

I am pretty busy during the week and doing really good to come home and cook a meal. I usually try to keep things simple using few ingredients, but incorporating robust flavors! Chicken Marsala is always an easy weeknight meal taking no more than 30 minutes to prepare.

It's always good with pasta, but after a weekend of eating, I felt like I could spare the pasta for spinach. It was nutrish and delish!! Next time I make it, I will use angel hair pasta - one of my fave pastas.Ta Da! Not my prettiest plate, but I save that for the weekends! Next time, I will make sure I pound the chicken thinner.Chicken Marsala BHG -Ingredients:

1/4 cup all-purpose flour
1/2 teaspoon dried marjoram, crushed
1/8 teaspoon salt
1/8 teaspoon black pepper
4 skinless, boneless chicken breast halves
2 cups sliced fresh mushrooms
1/4 cup sliced green onion (2)
3 tablespoons butter or margarine
1/2 cup chicken broth
1/2 cup dry Marsala or dry sherry
Hot cooked pasta, such as capellini/angel hair (optional)

Directions
1. In a shallow bowl stir together flour, marjoram, salt, and pepper. Place a chicken breast half between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly to about 1/4 inch thick . Remove plastic wrap. Repeat with remaining chicken breast halves. Lightly coat chicken on both sides with flour mixture; shake off excess.
2. In a large skillet cook mushrooms and green onion in 1 tablespoon of the butter over medium-high heat until tender; remove from skillet. In the same skillet cook chicken in remaining 2 tablespoons butter for 5 to 6 minutes, turning to brown evenly.
3. Remove skillet from heat. Return mushrooms and green onion to skillet. Carefully add broth and Marsala to skillet. Bring mixture to boiling; reduce heat. Simmer, uncovered, for 2 minutes more, stirring occasionally. Season sauce to taste with additional salt and pepper. Transfer chicken to a serving platter. Spoon mushroom mixture over chicken. If desired, serve over pasta.
4. Makes 4 servings

halloween cupcakes

It's 4 days until Halloween and the beginning of my favorite time of year! I love the holidays, but it's so hard to accept that I am no longer allowed to treak or treat without looking like a complete moron...I would be out there in heart beat, otherwise. In my opinion, the only other way of celebrating the holidays and being a kid again is baking fun treats in the kitchen. It's no trick, these are a real treat - tasty and pretty cute, too!

Ingredients
Cupcakes:

1 1/2 ounces fine-quality semisweet chocolate, chopped

1/4 cups prune juice

3/4 cup all-purpose flour

3/4 cup sugar

1/2 cup unsweetened cocoa powder

1/4 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoons salt

1 large egg

1 large egg yolk

1/3 cup buttermilk
1/4 cup vegetable oil
1/2 teaspoon vanilla extract

Frosting:

1/2 cup (1 stick) unsalted butter, at room temperature

1 cup peanut butter

4-ounces cream cheese, at room temperature

4 cups confectioners' sugar

2 tablespoons milk

1 drop food coloring (green), optional

Chocolate wafer cookies

Licorice strips
Small candies

Directions
For the cupcakes: Position a rack in the middle of the oven and preheat to 300 degrees F. Set liners in muffin cups. Put the chocolate and prune juice in a microwave safe bowl. Heat in the microwave on low power, stirring occasionally, until completely melted.
Whisk the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl. In another bowl, beat the egg and yolk with an electric hand mixer at high speed until slightly thick and lemon colored, about 3 minutes. Slowly add buttermilk, oil, vanilla, and melted chocolate mixture to eggs, beating until thoroughly combined. Add the flour mixture and beat until just combined.
Divide the batter among muffin tins, filling them 1/2 of the way. Bake until a toothpick inserted into the center of the cupcakes comes out clean and the tops spring back when pressed gently, about 23 minutes. Cool the cupcakes in the tin on a rack for 10 minutes then remove from the tin and cool completely. For the frosting: Beat the butter, peanut butter, and cream cheese in a large bowl with an electric mixer until light and fluffy. Gradually add the confectioners' sugar and milk mixing until the frosting is smooth. Add food coloring as desired. Refrigerate the frosting until firm.
To decorate the cakes: For the witches hat, score a circle in the middle of a cupcake. Cut a deep cone-like shape with a knife held at an angle. Rotate the cupcake to complete the circle and remove the center. Repeat with all the cupcakes. Generously scoop or pipe enough frosting into the center of each cupcake to fill the hole and to come over the cake to make a face. Top with a chocolate wafer cookie. Put a dot of frosting in the middle of the wafer cookie and invert the cone shaped piece of cake on top to make a witches hat. Use skinny licorice for eyes and/or nose. Refrigerate for up to 30 minutes before serving.

shepherd's pie

Today I had a craving for an old childhood favorite - Shepherd's Pie! Something about the texture of mashed potatoes and a surprise layer of veggies and beef always hits the spot! This is one my all time fave recipes and no matter how you make it, it's sure to be d-lish! I made a few alterations this time by whipping up a brown gravy to pour over the beef. I usually melt cheese over the top, but I left it off this time. And that will not happen again - this recipe doesn't call for cheese, but I recomend melting cheddar over the top!

Ingredients:

2 pounds potatoes, such as russet, peeled and cubed

1 cup mayonaise
1/2 stick of butter

1/2 cup cream, for a lighter version substitute vegetable or chicken broth

Salt and freshly ground black pepper

1 tablespoon extra-virgin olive oil
1 3/4 pounds ground beef
1 carrot, peeled and chopped
1 onion, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef stock or broth
2 teaspoons Worcestershire
1/2 cup frozen peas, a couple of handfuls
1 teaspoon sweet paprika
2 tablespoons chopped fresh parsley leaves

Directions:

Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine mayonaise, butter and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.
While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you prefer spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.
Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.

the cafe!

As you know, I am new to blogging and still working on giving my blog the cutesy makeover it deserves. I must say, I have shared my link with only a few people that I know, AND of course, I've ALREADY managed to receive scrutiny for not including the most obvious person in my life to mention in my FOOD blog! (Which, I promise, this was coming...)

So, here it goes...

At the time, I never knew how much I'd cherish the childhood moments running around my family's restaurant. In 1997, my family sold the restaurant that was my home away from home. I had mixed feelings about that day, but looking back, I truly miss the days of eating Pastrami, Salami, melted provolone and mayonaise on french bread for an after school snack (my invention before calories mattered to me), pretending I was a waitress or bartender after hours, and tasting all of the delicious food as it cooked in the kitchen. Alot has happened in the Perone family since 1997. My grandfather passed away and left a legacy. And each of us has experienced our own successes, challenges and personal victories and struggles.

My DAD (the one who I should have mentioned before now :)) is someone I really look up to. I inherited my "foodie" gene from him. I admire his talents and creativity in the kitchen. A meal prepared by him is always restaurant quality with perfect presentation.

Sine 1997, my dad has remained in the food industry in several different areas from managing a kitchen in a local convention center and then being promoted to Executive Chef, to managing a well known organic grocery store. But it wasn't until recently that he was approached with the best opportunity in his lifetime!

In August, we were excited to announce the Grand Opening of "Perone's Cafe"! The Cafe is inside of a local Greenville corporation. My dad runs a restaurant and catering business out of the cafe. He offers breakfast and lunch. You may think I am bias, but I promise it's the best lunch spot in town! I am so happy for him and glad that he has been blessed with another business! Yay DAD!! You will be hearing more about him and I'm sure seeing many of his recipes included in my posts...