1/2 cup all-purpose flour
1 teaspoon kosher salt
1 teaspoon garlic powder
1/4 teaspoon black cracked pepper
4 thin sliced chicken breast cutlets
4 sweet Italian sausage libk, casings removed
2 tablespoons olive oil, divided
5 tablespoons salted butter, divided
8 oz package white or portobella mushrooms, sliced
6 cloves garlic, minced
1 cup dry Marsala wine
1/2 cup chicken broth
1 cup heavy cream
Fresh chopped parsley
Mix the flour, salt, garlic powder, and pepper in a shallow bowl. Dredge the chicken in the flour mixture and shake off excess.
Heat 1 tablespoon oil a in a large skillet over medium-high heat. Add the sausage and brown, breaking it up into smaller pieces with a wooden spoon. Transfer to a plate and set aside. Drain the pan and wipe clean. Heat 1 tablespoon oil and 2 tablespoons butter in the same skillet. Fry the chicken cutlets in batches, if necessary, until golden-brown on both sides, about 3 to 4 minutes per side. Transfer to a plate and set aside. Repeat the same with the remaining chicken cutlets.
In the same pan with remaining pan grease leftover from the chicken, melt 1 tablespoon of butter. Add the mushrooms and cook for 8 to 10 minute or until browned, scraping away at any browned bits off the bottom of the pan.
Add the garlic and cook until fragrant, about 1 minute.
Pour in the Marsala and the broth and simmer until reduced by half and starting to thicken, about 10-15 minutes.
Pour in the cream and return the chicken and sausage back into the sauce. Cook until the sauce thickens, about 3 minutes. Garnish with chopped parsley and serve immediately. The sauce will continue to thicken as it stands.
Serve over cooked pasta.
2.02.2021
1 loaf challah or brioche bread, or Texas Toast, cut about 1 to 1-1/4 inches thick
3 egg yolks
1 and 1/2 cups heavy cream
1/4 cup granulated sugar
1 tablespoon vanilla
1 tablespoon vanilla bean paste
1/4 teaspoon kosher salt
1 teaspoon cinnamon
Extra granulated sugar, this is for caramelizing
Unsalted butter
Vegetable oil
Whisk together the egg yolks, heavy cream, sugar,, vanilla, vanilla bean paste, kosher salt, and cinnamon, until incorporated. Place the bread slices in the mixture one at a time letting each on sit for a few seconds. Flip the bread over and allow the other side to also sit for a few seconds. Heat a large skillet over medium low heat. When hot, add 1 tablespoon butter and 1 tablespoon vegetable oil. Swirl it around until the pan is coated. Place the French toast slices in the pan on medium low heat for 3-5 minutes. When the bottom of the first side is LIGHT brown, sprinkle about a half tablespoon granulated sugar on the top. Flip the toast, sugar side down, and fry until golden brown, about 2 minutes. Then, sprinkle another half tablespoon of sugar on the cooked side, and flip it over again so that it lightly caramelizes the first side, about another 2 minutes or so. Serve with powdered sugar, fruit, or syrup.
3 egg yolks
1 and 1/2 cups heavy cream
1/4 cup granulated sugar
1 tablespoon vanilla
1 tablespoon vanilla bean paste
1/4 teaspoon kosher salt
1 teaspoon cinnamon
Extra granulated sugar, this is for caramelizing
Unsalted butter
Vegetable oil
Whisk together the egg yolks, heavy cream, sugar,, vanilla, vanilla bean paste, kosher salt, and cinnamon, until incorporated. Place the bread slices in the mixture one at a time letting each on sit for a few seconds. Flip the bread over and allow the other side to also sit for a few seconds. Heat a large skillet over medium low heat. When hot, add 1 tablespoon butter and 1 tablespoon vegetable oil. Swirl it around until the pan is coated. Place the French toast slices in the pan on medium low heat for 3-5 minutes. When the bottom of the first side is LIGHT brown, sprinkle about a half tablespoon granulated sugar on the top. Flip the toast, sugar side down, and fry until golden brown, about 2 minutes. Then, sprinkle another half tablespoon of sugar on the cooked side, and flip it over again so that it lightly caramelizes the first side, about another 2 minutes or so. Serve with powdered sugar, fruit, or syrup.
3 - 8oz blocks cream cheese at room temperature
1 1/4 cups creamy peanut butter - not homemade or natural
1 1/4 cups powdered sugar
1 teaspoon vanilla extract
1 1/4 cups heavy whipping cream
1 box Dark Chocolate brownie mix, plus ingredients to make brownies
Peanut butter, melted, for drizzling
Hot Fudge, melted, for drizzling
Line an 8x8 baking pan with foil leaving the edges hanging out an dspray with cooking spray. Bake brownies according to package instructions and allow to cool completely. Meanwhile, using a stand mixer, beat cream cheese and peanut butter until smooth. Add the powdered sugar and continue mixing until smooth. Add the vanilla and then slowly add the whipping cream while continuing to mix. Continue mixing until stiff peaks form, about 5 minutes. Spread cheesecake over the cooled brownies and refridgerate for at least 2 hours. Drizzle with melted peanut butter and hot fudge.
1 1/4 cups creamy peanut butter - not homemade or natural
1 1/4 cups powdered sugar
1 teaspoon vanilla extract
1 1/4 cups heavy whipping cream
1 box Dark Chocolate brownie mix, plus ingredients to make brownies
Peanut butter, melted, for drizzling
Hot Fudge, melted, for drizzling
Line an 8x8 baking pan with foil leaving the edges hanging out an dspray with cooking spray. Bake brownies according to package instructions and allow to cool completely. Meanwhile, using a stand mixer, beat cream cheese and peanut butter until smooth. Add the powdered sugar and continue mixing until smooth. Add the vanilla and then slowly add the whipping cream while continuing to mix. Continue mixing until stiff peaks form, about 5 minutes. Spread cheesecake over the cooled brownies and refridgerate for at least 2 hours. Drizzle with melted peanut butter and hot fudge.
1 bag Cole Slaw mix
1 lb sausage roll (Jimmy Dean mild pork sausage)
1 small yellow onion, chopped
3 cloves garlic, minced
4 to 6 scallions, sliced, white and green parts, reserving some green parts
2 tablespoons sesame oil
2 tablespoons olive oil
1 pinch ground ginger
Low sodium soy sauce - to taste
Heat the sesame and olive oil in a large skillet over medium heat. Add the onion, garlic and scallions. Sauté for about 5 minutes or until the onions start to soften. Add the ground ginger and stir. Add the sausage and allow to brown, breaking it up into smaller pieces (I let my sausage brown until it starts to crust. It gives it texture, color and more flavor). Once browned, add the Cole slaw mix and cook for another 3 minutes. Don’t over cook...you want the cabbage to be a bit crunchy. Add the soy sauce and combine well (I add the soy sauce to taste, sprinkling a little bit at a time until I get the flavor I want). Remove from heat. Sprinkle with the reserved scallions and enjoy!
1 lb sausage roll (Jimmy Dean mild pork sausage)
1 small yellow onion, chopped
3 cloves garlic, minced
4 to 6 scallions, sliced, white and green parts, reserving some green parts
2 tablespoons sesame oil
2 tablespoons olive oil
1 pinch ground ginger
Low sodium soy sauce - to taste
Heat the sesame and olive oil in a large skillet over medium heat. Add the onion, garlic and scallions. Sauté for about 5 minutes or until the onions start to soften. Add the ground ginger and stir. Add the sausage and allow to brown, breaking it up into smaller pieces (I let my sausage brown until it starts to crust. It gives it texture, color and more flavor). Once browned, add the Cole slaw mix and cook for another 3 minutes. Don’t over cook...you want the cabbage to be a bit crunchy. Add the soy sauce and combine well (I add the soy sauce to taste, sprinkling a little bit at a time until I get the flavor I want). Remove from heat. Sprinkle with the reserved scallions and enjoy!
3 tart apples, such as Honeycrisp or Granny Smith, peeled and finely diced
2 teaspoons lemon juice
⅓ cup granulated sugar
1 tablespoon all purpose flour
1 ½ teaspoons ground cinnamon
½ teaspoon kosher salt
12 egg roll wrappers
Water, for brushing
Powdered sugar or cinnamon sugar, for dusting
Caramel sauce, for dipping
In a large bowl, combine the apples, lemon juice, sugar, flour, cinnamon, and salt and toss until well combined. Let sit for 10 minutes. Place an egg roll wrapper with the corners pointing up and down, like a diamond, on a clean surface. Add 2 to 3 tablespoons of the apple filling to the center. Brush the edges of the wrapper with water. Fold the bottom of the wrapper over the filling, tuck in the sides, then roll to seal. Repeat with the remaining wrappers and filling. Working in batches, place the spring rolls in the air fryer and set to 400 degrees. Air fry for 5 minutes then flip and air fry again for another 3 minutes or until golden brown. Place spring rolls on a platter and sprinkle with the powdered sugar or cinnamon sugar. Serve with the caramel sauce for dipping.
2 teaspoons lemon juice
⅓ cup granulated sugar
1 tablespoon all purpose flour
1 ½ teaspoons ground cinnamon
½ teaspoon kosher salt
12 egg roll wrappers
Water, for brushing
Powdered sugar or cinnamon sugar, for dusting
Caramel sauce, for dipping
In a large bowl, combine the apples, lemon juice, sugar, flour, cinnamon, and salt and toss until well combined. Let sit for 10 minutes. Place an egg roll wrapper with the corners pointing up and down, like a diamond, on a clean surface. Add 2 to 3 tablespoons of the apple filling to the center. Brush the edges of the wrapper with water. Fold the bottom of the wrapper over the filling, tuck in the sides, then roll to seal. Repeat with the remaining wrappers and filling. Working in batches, place the spring rolls in the air fryer and set to 400 degrees. Air fry for 5 minutes then flip and air fry again for another 3 minutes or until golden brown. Place spring rolls on a platter and sprinkle with the powdered sugar or cinnamon sugar. Serve with the caramel sauce for dipping.
1.05.2021
1 cup creamy peanut butter
2 sticks unsalted butter, sliced
1 teaspoon pure vanilla extract
4 cups sifted confectioners' sugar
3/4 cups chocolate chips
1/4 teaspoon salt, optional
Line an 8-inch or 9-inch square baking pan with aluminum foil, leaving an overhang on the sides to lift the finished fudge out. Melt the peanut butter and butter together in a large bowl, stopping the microwave to stir the mixture every 45 seconds until completely melted and smooth. Remove from the microwave and stir in the vanilla. Add the sifted confectioners’ sugar and stir until completely combined. The mixture is very, very thick and resembles cookie dough. Fold in the the chocolate chips while the fudge is still warm. Press the fudge into prepared baking pan, smoothing the top with the back of a spatula or spoon. The top will be somewhat oily. Cover tightly with aluminum foil and chill for at least 4 hours or until firm. Cut into pieces. Store fudge in an airtight container in the refrigerator for up to 1 week.
2 sticks unsalted butter, sliced
1 teaspoon pure vanilla extract
4 cups sifted confectioners' sugar
3/4 cups chocolate chips
1/4 teaspoon salt, optional
Line an 8-inch or 9-inch square baking pan with aluminum foil, leaving an overhang on the sides to lift the finished fudge out. Melt the peanut butter and butter together in a large bowl, stopping the microwave to stir the mixture every 45 seconds until completely melted and smooth. Remove from the microwave and stir in the vanilla. Add the sifted confectioners’ sugar and stir until completely combined. The mixture is very, very thick and resembles cookie dough. Fold in the the chocolate chips while the fudge is still warm. Press the fudge into prepared baking pan, smoothing the top with the back of a spatula or spoon. The top will be somewhat oily. Cover tightly with aluminum foil and chill for at least 4 hours or until firm. Cut into pieces. Store fudge in an airtight container in the refrigerator for up to 1 week.
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