Chicken with Mustard Mascarpone Marsala Sauce

Recipe from Giada DeLaurentiis

1 1/2 pounds boneless skinless chicken breasts, each breast cut crosswise into 3 pieces
Salt and freshly ground black pepper
2 tablespoons olive oil
5 tablespoons butter, divided
3/4 cup chopped onion
1 pound cremini mushrooms, sliced
2 tablespoons minced garlic
1 cup dry Marsala wine
1 cup (8 ounces)mascarpone cheese
2 tablespoons Dijon mustard
2 tablespoons chopped fresh Italian parsley leaves, plus whole sprigs, for garnish
12 ounces dried fettuccine

Directions

Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large skillet over high heat. Add the chicken and cook just until brown, about 4 minutes per side. Transfer the chicken to a plate and cool slightly.

While the chicken cools,melt 2 tablespoons of butter to the same skillet over medium-high heat, then add the onion and saute until tender, about 2 minutes. Add the mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 12 minutes. Add the wine and simmer until it is reduced by half, about 4 minutes. Stir in the mascarpone and mustard. Cut the chicken breasts crosswise into 1/3-inch-thick slices. Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes. Stir in the chopped parsley. Season the sauce, to taste, with salt and pepper.

Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, stirring occasionally, about 8 minutes. Drain. Toss the fettuccine with 3 tablespoons of butter and season, to taste, with salt and pepper. Swirl the fettuccine onto serving plates. Spoon the chicken mixture over top. Garnish with parsley sprigs and serve.

Mindy's Chocolate Chip Cookies

2 1/4 c flour
1 t baking soda
1 t salt
1 c packed brown sugar
1 (3.4 ou or larger) package instant vanilla pudding mix
3/4 c butter (1.5 sticks)
1/4 c Butter Crisco shortening
1/4 c white sugar
2 eggs
1 t vanilla

Preheat oven to 350F. Cream butters and sugars on 6 in your stand mixer. Add pudding. Add eggs and vanilla. Mix well. Separately mix flour, baking soda, and salt. Add the flour mixture by 1/2-1 c into the batter. Mix on low after each time you pour. When you are done adding all of the dry ingredients, turn the mixer up to 4 to really combine the cookie dough batter. Add however many chocolate chips, chocolate chunks, or milk choc chips as you want. Cook on the prepared cookie sheet 10-12 minutes until the cookies are light brown.

Santa Rosa Chicken Rice Salad

Photo and Recipe Via Just Cook Already

Salad:
1 box Uncle Ben's long-grain wild rice
3 chicken breasts, cooked & diced
4 green onions
1 cup chopped pecans
1 red bell pepper, chopped
3/4 cup chopped pea pods
juice of 1 lemon
1 avocado, diced

Dressing:
1/3 cup rice vinegar
1/3 cup vegetable oil
2 cloves garlic, minced
1 tablespoon Dijon mustard
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper

Company Chocolate Cake

Recipe from The Mother Huddle

1 Devils Food cake mix

1 small box instant chocolate pudding mix

4 eggs

3/4 cup oil

3/4 cup water

1 cup sour cream

1 tsp vanilla

1 cup semi-sweet chocolate chips

Preheat oven to 350°. Beat eggs until frothy. Add oil and water and mix until well blended. Add cake mix, sour cream and vanilla. Beat until well blended and then add pudding mix and mix until well combined. Fold in chocolate chips. Batter will be thick. Spoon batter into a well greased bundt pan. Bake at 350° for 45-50 minutes. Test center with toothpick, it will come out clean when the cake is done. Serve with whip cream and strawberries if desired.

Super Quick Breakfast Casserole

6 eggs

2/3 c. milk

1 lb. pork sausage

2 cups grated cheddar cheese

1 can crescent rolls

salt and pepper to taste

Grease 9"x13" pan. Lay crescent rolls flat on the bottom of the pan (without making them into rolls).

Brown sausage and put on top of crescents. (Browning the sausage is a great thing to do the night before.)

Mix eggs, milk, salt and pepper in a small bowl and pour over sausage.

Top with cheese.

Bake at 350 for 25-35 minutes. (Check for doneness after 25.)

Broccoli and Dill Raita Slaw

from Aarti Sequiera

1/2 cup plain whole milk yogurt
1/2 cup mayonnaise
2 T lemon juice
3 T minced fresh cilantro
1 T minced fresh dill
1 T garlic-ginger paste, recipe follows
1/2 t salt
1/4 t pepper
1 medium shallot, minced
2 (10-ounce) bags broccoli slaw
1/4 c dried cranberries (or pomegranate seeds)
1/2 c skinless sliced almonds, toasted

In a large bowl, whisk together all of the ingredients except slaw, cranberries and almonds. Taste for seasoning and adjust according to your palate.

Add the slaw, gently toss. Chill before serving.

Ginger-Garlic Paste:

1/2 c cloves garlic
1/2 c (1/2 inch slices) fresh ginger
1/4 c canola oil

Process in a food processor. Save in a small glass jar, it should last in the fridge for 2-3 weeks.

Slow Cooker Indian Chicken Stew

2 lb skinless, boneless chicken thighs, cut into 1-inch pieces
1 medium onion, chopped
3 cloves garlic, minced
5 t. curry powder (I used half curry powder, half Chana Masala)
2 t. ground ginger
1/2 t. salt
1/4 t. ground black pepper or cayenne pepper
2 15-oz cans garbanzo beans, rinsed and drained
2 14.5-oz cans diced tomatoes, undrained
1 c. chicken broth
1 bay leaf
2 T lime juice
1 9-oz package fresh spinach (optional)
Hot cooked rice (Basmati or some similar variety is best)

Directions

Lightly coat a 6-qt slow cooker with nonstick cooking spray or oil. Add chicken, onion, and garlic to the slow cooker. Add curry powder, ginger, salt, and pepper. Toss to coat. Stir in drained beans, undrained tomatoes, broth and bay leaf. Cover and cook on high-heat setting 4 to 5 hours or low-heat setting 8 to 10 hours.

Stir lime juice into cooked stew. Stir spinach leaves into stew and let stand 2 to 3 minutes to wilt. Serve with rice. Makes 8 servings.

Recipe and image from BHG.

Trader Joe's Couscous Touble Salad

Jay found this recipe on the back of a Trader Joe's Couscous box - it is summertime salad perfection.


Mix 1/2 cup boiling water with 1 1/4 cup dry couscous. Add 6 Tablespoons olive oil and 1/3 cup lemon juice. Stir well. Cover and let sit for 5 minutes. Fluff with fork. Add 1 diced tomato, 1/2 diced green pepper, 1/2 chopped onion, 4 Tablespoons parsley and 1 Tablespoon mint. Salt and pepper to your taste. Toss lightly. Refrigerate for 15 minutes. Fluff with a fork and serve. Makes 5 servings.