Chicken Marsala Recipe

Olive Garden Chicken Marsala Recipe

10511118_10204102282302810_5213464799002999911_n

Ingredients:
4 chicken breasts, boneless & skinless
1/2 cup flour
Salt to taste
Pepper to taste
Dried oregano to taste
4 Tbsp oil
4 Tbsp butter or margarine
2 cups fresh mushrooms, sliced
1 cup Marsala wine (Any Sweeter White Wine will work)

Directions:
POUND chicken breasts between sheets of plastic wrap until about 1/4″ thickness.
COMBINE flour, salt, pepper and oregano in a mixing bowl. Dredge chicken pieces in the flour, shaking off any excess.
HEAT oil and butter in a skillet over medium heat. Cook chicken breasts on medium heat for about 2 minutes on the first side, until lightly browned. Turn breasts over to cook other side, then add mushrooms to skillet. Cook breasts about 2 more minutes, until both sides are lightly browned. Continue to stir mushrooms. Add Marsala wine around chicken pieces.
COVER and simmer for about 15 minutes.
TRANSFER to serving plate.

Posted in Chicken, Chicken Dish, Chicken Marsala, Cookbook, cooking, Food, Natural Ingredients, Reblogging | Tagged , , , , , , , , , , , , , | Leave a comment

Valentine’s Day Cake Made Easy (Sue Harrell)

Awesome Cake For Valentine’s Day

Valentines Day Cake

SUE HARRELL / FLORIDA STRAWBERRY GROWERS ASSOCIATION

2 pounds Florida strawberries, sliced

1 cup sugar

4 large eggs

1 1/4 cups water

1 (18 1/4 ounce) box white cake mix

1 cup heavy cream

1 (12 ounce) can evaporated milk

1 (14 ounce) can sweetened condensed milk

Whipped cream (optional)

 

Place sliced strawberries into a medium-size bowl. Add sugar. Toss gently. Let stand at room temperature for 30 minutes. Toss again. Refrigerate until ready to serve.

Preheat oven to 350º. Grease a 9×12-inch baking pan. Beat eggs in a large bowl. Add water and cake mix and beat three minutes. Pour batter into pan. Bake for 30 minutes, or until center of cake springs back when touched. Let cool to room temperature.

In a medium-size bowl mix cream, evaporated milk and sweetened condensed milk. Set aside. Using a fork, wooden skewer or chopstick, generously punch holes in cake. A chopstick works best. Slowly pour the milk mixture over the cake until liquid is absorbed. Refrigerate until ready to serve.

To serve, cut cake into squares and generously spoon sweetened berries on top. Add whipped cream if desired.  Makes 12 servings.

So there you go a simple and easy cake that can be made for your sweetheart just in time for that special day.

Special thanks to http://www.newschannel5.com/ for sharing.

Have a blessed day.

Do something special for someone today.

Posted in Baking, Cakes, Cookbook, Cooking Shows, Cooking Tips, Holiday Baking, News Channel 5, Reblogging, Recipes, Strawberries, Television, Valentine's Day, White Cake Mix | Tagged , , , , , , , , , | Leave a comment

Tupperware Stack Cooker Beef Stew Over Rotini

CIMG0176

In 25  minutes you can have a complete meal with very little preparation time and clean up.  The ingredients and spices are simple and few.

The Chicken Dish is also available on You Tube

You can look like a pro in the kitchen in just a few easy steps.

Try these and let me know what you think.

Would love to hear from you

Tammye Honey

Posted in Beef, Beef Stew, Cookbook, cooking, Cooking Tips, Food, Garlic, Italian Veggies, Microwave Cooking, Natural Ingredients, Pasta, Reblogging, Recipes, Stack Cooker, Tupperware | Tagged , , , , , , , , , , , , , , , , , | Leave a comment

Italian Chicken with Veggies and Pasta Made Easy

CIMG0123

A great way to take three dishes and make one complete meal…

See the video and enjoy…

Made it and still had time to enjoy our company.

If you have any questions feel free to ask…

Tammye Honey

Posted in Chicken Dish, Conversion of recipe to corn free, Cookbook, cooking, Cooking Tips, Food, Garlic, Italian Veggies, Microwave Cooking, Pasta, Recipes, Stack Cooker, Tupperware, Utensils | Tagged , , , , , , , , , , , , | Leave a comment

***Italian Shrimp Fettuccine***

ResizedImage_1383250583967

I have been so hungry for shrimp scampi lately.  After getting blood work the other day, I am very conscious of my cholesterol count so I was so happy to run across this gem on Facebook this morning.   ( Sheyrl’s Weight Loss Support Group — A Renewed & Healthy YOU!! ) I left out the mushrooms, the onions, the lemon juice and the wine.  It still came out fantastic.  My minced garlic is stored in the fridge in olive oil.  I used 4 tablespoons of garlic to the pound of shrimp and can of diced tomatoes.   I also added a hint of ground basil leaves along with the crushed parsley.  Since my hubby does not care for fettuccine I had to serve over spaghetti.

***Italian Shrimp Fettuccine***

Ingredients
2 tablespoons olive oil
1 cup fresh mushrooms, sliced
4 green onions, sliced
1 tablespoon garlic, minced
2 (14 1/2 ounce) cans diced tomatoes, undrained
1/2 cup fresh parsley, chopped
1/4 cup white wine
8 ounces fettuccine
1/2 lb raw shrimp, peeled and deveined
2 tablespoons lemon juice
Directions
Heat the oil in a large skillet over medium heat until hot.
Add the mushrooms, green onions, and garlic.
Saute for 1-2 min or until green onions start to soften.
Stir in the tomatoes, parsley and wine.
Bring to a boil.
Reduce heat and simmer for 20 minutes to allow the flavors to blend.
Meanwhile, cook the fettuccine in a large pot of boiling salted water according to package directions and drain.
Add the shrimp and lemon juice to tomato mixture.
Cook for 1-2 minutes or until the shrimp turn pink.
Serve over the cooked fettuccine.
***To make this healthier serve over spaghetti squash or whole wheat Pasta

ResizedImage_1383250629532

 

Go grab your fork and lets get eating…

Tammye Honey

Posted in Conversion of recipe to corn free, Cookbook, cooking, Food, Garlic, Natural Ingredients, Reblogging, Recipes, Scampi, Shrimp, Tomatoes | Tagged , , , , , , , , , , , , , , | Leave a comment

5 MINUTE 4 INGREDIENT NO BAKE CHEESECAKE

563541_575579442479145_1451454496_n

 

5 MINUTE 4 INGREDIENT NO BAKE CHEESECAKE

Ingredients-
1 can of sweetened condensed milk
1 8 ounce (250g) tub of cool whip (whipping cream)
1/3 cup of lemon or lime juice
1 8 ounce (250g) package of cream cheese.

Most important part of this recipe, is to leave the cream cheese out for a couple hours at room temperature. The cream cheese will become soft and smooth. The importance of this is to create a smooth texture. Not doing so, will create horrible lumps of cream cheese that will ruin the flavor of this pie.

After your cream cheese is softened enough, I like to see if it will spread easily with a plastic spatula. In a mixing bowl, mix all before mentioned ingredients. Please note: the lemon/lime juice must come last. The reaction of the citrus juice will start to harden your mixture almost immediately.

A sincere thank you to The Weekend Magazine for sharing this great idea on Facebook.

Enjoy and let me know what recipes you have found lately.

Posted in Baking, Cakes, Cheesecake, Cookbook, cooking, Cooking Tips, Food, Holiday Baking, No Bake, Reblogging, Recipes | Tagged , , , , , , , , | Leave a comment

Being Added to my Cookie Baskets This Year

1381419_518649488220195_668992889_n

 

Thank you goes out to Francesca Salvino for this wonderful recipe that I am sharing here.

These are a traditional cookie from Italy flavored with vanilla and
almond extracts. They are tied in loose knots and baked, then frosted
with tinted icing.

Ingredients
1/2 cup butter Italian Easter Cookies In 5 Minutes
3/4 cup white sugar
3 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1/4 cup milk
1/4 cup vegetable oil
3 3/4 cups all-purpose flour
5 teaspoons baking powder

4 cups confectioners’ sugar
1/2 cup butter, softened
1 teaspoon vanilla extract
1 teaspoon almond extract
3 tablespoons milk
3 drops red food coloring (optional)

Directions
1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie
sheets.
2 In a large bowl, cream together 1/2 cup butter and white sugar
until light and fluffy. Beat in the eggs one at a time, then stir in
1 teaspoon vanilla and 1 teaspoon almond extract, 1/4 cup milk and
oil. Combine the flour and baking powder, stir into the wet mixture.
Roll dough into 1 inch balls. On a lightly floured surface, roll the
balls out into ropes about 5 inches long. Tie into loose knots and
place cookies 1 inch apart onto the prepared cookie sheets.
3 Bake for 5 minutes on the bottom shelf and 5 minutes on the top
shelf of the preheated oven, until the bottoms of the cookies are
golden brown. When cookies are cool, dip them into the icing.
4 To make the icing, cream together the confectioners’ sugar, 1/2 cup
butter, and 1 teaspoon vanilla and 1 teaspoon almond extracts. Beat
in 3 tablespoons milk, one tablespoon at a time, then stir in the
food coloring if desired.

Posted in Baking, Baking Cookies, cookies, Food, Holiday Baking, Reblogging, Recipes | Tagged , , , , , , , , , , , | Leave a comment