Saturday, May 9, 2015

Stuffed Chicken Marsala

Stuffed Chicken Marsala
Recipe from: joyouslydomestic
Image credit: Angela
This recipe is inspired by The Olive Garden's version of this dish.  I always order it when it's on the menu there. It is absolutely scrumptious! And, this version does not disappoint!” Angela


For the filling:

2 ounces provolone cheese, shredded or cubed into small pieces

8 ounces mozzarella cheese, shredded

1/3 cup Parmesan cheese, grated

Dash of salt and pepper

1/2 cup bread crumbs (I use Italian-seasoned bread crumbs)

1/2 cup sour cream

1/4 teaspoon red pepper flakes

2 tablespoons of sun-dried tomatoes, drained (if in oil) and chopped

2 cloves garlic, peeled and minced

2 -3 green onions, thinly sliced

Other ingredients:

4 boneless and skinless chicken breasts

1 1/2 cups flour



2 tablespoons olive oil

Sauce ingredients:

1/2 large onion, peeled and minced

1 - 2 cups button mushrooms, thinly sliced

1 1/2 cups marsala or beef stock
1 cup heavy cream

Salt and pepper, to taste


Combine the filling ingredients in a medium mixing bowl.  
Set aside.

Butterfly 4 plump chicken breasts and pound them out slightly. 

 Salt and pepper the chicken.

Stuff the cheese filling onto one side of the interior of the breast, then fold over the other 
side of the breast.

You can secure with a couple of toothpicks to hold together, if desired.

Season the flour with some salt and pepper on a plate.

Dredge both sides of chicken in flour and shake off excess.

Allow to rest for about 10 - 15 minutes to set up.

 Then, sauté the chicken in 2 tablespoons olive oil over medium heat in a large skillet until 
golden on both sides.

Transfer to baking pan lined with foil. 

Bake in a 350 degree oven for about 15 minutes or until cooked thoroughly (internal 
temperature of 165 degrees).

Allow chicken to rest for a few minutes once removed from oven.

Meanwhile, in the same pan used to sear the chicken, sauté the minced onion and 
mushrooms over medium-low heat until onions are ...

Read more and enjoy this amazing recipe and many more when visiting joyouslydomestic

Light Greek Pasta Salad

Light Greek Pasta Salad
Recipe from: favfamilyrecipes
Image Credit: Echo
Light Greek Pasta Salad

The blend of flavors in this Light Greek Pasta Salad is so fresh and light. The tangy lemon and sweet honey in the dressing, the fresh mint and bitter olives, and the added crunch of the cucumbers and red onions combines to make every bite a delight! Echo


12 oz. penne pasta (2 cups uncooked)

2 medium cucumbers, seeded and chopped

1½ cups grape tomatoes, cut in half

¾ cup pitted Greek Kalamata olives, cut in half

½ red onion, sliced

¼ cup fresh mint leaves, chopped

½ cup feta cheese, crumbled


½ cup lemon juice

2 Tbsp Dijon mustard

2 Tbsp olive oil

2 Tbsp honey

1 tsp lemon peel, grated


Cook pasta according to package directions.

In a small bowl, combine all of the dressing ingredients and mix well. Set aside.

Drain pasta and rinse well with cold water.

Add cucumbers, tomatoes, olives, red onion, and mint leaves to the pasta.

Pour dressing over the pasta and vegetables and gently mix.

Sprinkle with feta cheese.

Refrigerating for at least 1 hour before serving will really bring out the flavors in the salad.

Read more and enjoy this amazing recipe and many more when visiting favfamilyrecipes

Avocado, Orange Juice and Yogurt Smoothie

Avocado, Orange Juice and Yogurt Smoothie
Recipe from:navywifecook
Image Credit: Mercedes
Avocado, Orange Juice and Yogurt Smoothie

“It actually kind of tastes like an Orange Julius with a slight hint of's really good.” Mercedes


1 small avocado, peeled and pitted

3/4 cup orange juice

1/2 cup vanilla yogurt

2-3 ice cubes (optional)


In blender, combine avocado, orange juice and yogurt.

Blend until smooth.

Pour into 2 glasses.

Read more and enjoy this amazing recipe and many more when visiting navywifecook

Sunday, February 15, 2015

Cowboy Casserole

Cowboy Casserole
Recipe from:  blogchef
Image credit: Bobby
Cowboy Casserole

“Like most casserole recipes, this cowboy casserole is quick and easy to prepare. If you are looking for a simple dish to prepare for a busy weeknight, this recipe is perfect for you.” Bobby


½ lb lean ground beef

1 (8 ¾ ounces) can whole kernel corn (drained)

2/3 cup condensed cream of chicken soup (undiluted)

½ cup shredded cheddar cheese (divided)

1/3 cup 2% milk

2 tablespoons sour cream

¾ teaspoon onion powder

¼ teaspoon ground black pepper

2 cups frozen tater tots


Preheat the oven to 375 degrees °F.

In a large skillet cook the ground beef over medium-heat, while breaking up into chunks with 
a spatula, until no longer pink.

Stir in the corn, soup, ¼ cup of cheese, milk, sour cream, onion powder, and ground black 

Place 1 cup of the tater tots onto the bottom of a greased 3-cup baking dish.

Layer the beef mixture on top of the tater tots.

Layer the remaining cheese and tater tots on top of the ground beef mixture.

Place into the oven and bake, uncovered, for 20-25 minutes or until bubbly.

Read more and enjoy this amazing recipe and many more when visiting blogchef

Tie Me To The Bedpost #2

Tie Me To The Bedpost #2
Recipe from: hamptonroadshappyhour
Image credit: hamptonroadshappyhour
Tie Me To The Bedpost #2

“As with many popular cocktails, there can be quite a few variations to the original recipe.  Some keep the same name, while others simply have a number attached to it.  Such is the case for our featured cocktail.  Considering its name, this is a rather mild, but certainly delicious drink.  It features the subtle flavors of Peach, Almond, Orange, and Pomegranate, and would be a great choice at any Happy Hour.  We hope that you enjoy this provocative concoction... Tie Me To The Bedpost #2.  Cheers!”  hamptonroadshappyhour

Thanks to our friends at Jon Margeaux for the pewter accented glassware!


1 oz. Vodka

1 oz. Amaretto

1 oz. Southern Comfort

2 oz. Orange Juice

1 oz. Grenadine

Cherry to garnish


Combine the ingredients in an ice filled cocktail shaker. 

Cover, shake well, strain into an ice filled Rocks glass, insert a couple of sipping straws, 
garnish accordingly, and get ready for some fun with your... Tie Me To The Bedpost #2.  

Read more and enjoy this amazing recipe and many more when visiting 

Saturday, February 14, 2015

Vanilla and Lemon Sliced Loaf Cake

Vanilla and Lemon Sliced Loaf Cake
Recipe from:  bestestrecipes
Image Credit: Maria

6 oz butter, softened, plus extra for greasing

6 oz golden caster sugar

3 large eggs

Grated zest 1 lemon

Few drops vanilla extract

3 ¼ cups self-rising flour


Heat oven to 340 °F.

Butter and line the base of a 2 lbs loaf tin with greaseproof paper.

Using an electric whisk, beat together the butter and sugar until light and creamy then beat 
in the eggs one at a time.

Add the lemon zest and vanilla.

Now beat in the flour until you have a thick batter.

The batter should be loose enough that it falls off a wooden spoon, if it’s too thick mix in a 
splash of milk.

Tip the batter into the tin and smooth over the top.

Bake for 55 minutes to 1hr or until a skewer inserted in the middle comes out clean.

Remove from the oven then leave to cool for 15 minutes then remove from the tin, peel 
away the paper and leave on a wire rack to cool completely before slicing.

The loaf will keep in an airtight container for three days.

Shrimps Scampi (Camarones al Ajillo)

Shrimps Scampi (Camarones al Ajillo)
Recipe from: bestestrecipes
Image credit: Maria
Shrimps Scampi (Camarones al Ajillo)

“We regard this particular Spanish recipe for shrimp in garlic oil as the basic recipe for Camarones al Ajillo: fast, easy and delicious!” Maria


1 tablespoon butter

2 tablespoons Olive Oil (for sautéing, so not Virgin Extra)

1½ pounds of peeled and clean shrimps

6 cloves garlic, finely cut

1 tablespoons lemon juice

4 tablespoons Chardonnay white wine

1 Red Chile Pepper, in slices

1 Red Pepper elongate

2 tablespoons, chopped parsley

2 tablespoon, chopped chives

1 teaspoon Sea Salt to taste, at the end

1 teaspoon paprika

1 dash red pepper flakes


In a big skillet melt the butter.

Add the olive oil.

Sauté the garlic over medium heat, one minute.

Add the shrimp and sauté the mix at medium high heat for 3 minutes.

Add the lemon juice and wine.

Add the chives.

Add the red chile pepper and sauté that a bit as well.

Add the red pepper elongate and sauté that a bit as well.

Add the parsley.

You have now created spicy garlic oil that's ready to receive the shrimp.

Let reduced and marinate in these liquids.

Cook over low heat for 30 minutes or until the shrimp are done. Always checking them and 

Serve in a flat bowl; sprinkle the one teaspoon of sea salt over the shrimp.

Garnish with some chopped parsley, optional. That's it!

¡Buen Provecho!

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