Chicken Marsala Recipe
When I mentioned to a friend that this week’s recipe is Chicken Marsala she said, “I thought you weren’t going to get complicated.” It sounds a little fancy, doesn’t it. This is a simple recipe. It takes a little time but it’s worth it. The Marsala is wine.
There are a few steps to Chicken Marsala but they’re more time-consuming than complicated. It’s worth the effort! Read the recipe a couple of times if you haven’t made it before. Then follow it step by step and you’ll catch yourself agreeing with me – this is simple. This works well with grouse, pheasant and other upland game birds.
If you’re cooking for a large group you can make this ahead of time. It will warm nicely in the oven. Great served over mashed potatoes or noodles, it’s a recipe most everyone will love.
Homemade Italian Sausage Recipe
When I look for recipes for sausage I find recipes using sausage, not making sausage. It took me quite some time to come up with our homemade Italian sausage recipe a few years ago. It takes trial and error, and we have to consider the freshness and quality of the herbs and spices we use.
I tucked this recipe away two years ago after we raised a couple of pigs out near the orchard. At that time I asked the butcher to grind our sausage meat for me. It came back in neat five pound packages ready to be seasoned. This year our pig was raised for us and went to a different slaughter house. I asked for our trimmings to be packaged and sent back to grind myself.
The trimmings had more fat on it than I wanted in our grind so a lot of it was trimmed away. I used the Weston meat grinder we bought when I shot the bear in September for a blend around 80% meat, 20% fat. Once the trimmings are ground it’s time to add seasonings. That’s all there is to it.
We have Italian sausages pan fried with onions and bell peppers during grilling weather. I love Italian sausage in spaghetti sauce, and at Gundy’s suggestion, in meatloaf. This recipe is mild enough that the sausage can also be used at breakfast.
Sausage and Cheese Breakfast Frittata
Our “kids” are grown so Christmas morning is quiet at our house. This year Steve is working “weekend duty” at work so he’ll be out to morning meeting and make sure everything’s alright. While he’s gone I’ll make our breakfast. We traditionally have a hot breakfast, not too big, that holds us over until we have dinner in the early afternoon. This year I’m making a favorite, sausage and cheese breakfast frittata. I’ll give you a couple of ideas to make this a brunch frittata or even a breakfast-for-supper fritta, too.
It’s easy to change up the breakfast frittata. Add a teaspoon of red pepper flakes for a bit of heat. Fresh or granulated garlic changes the flavor slightly. When using fresh mushrooms, saute them first to remove excess moisture. Add leftover vegetables such as asparagus (there’s never leftover asparagus at my house) or broccoli.
For a buffet, remove the breakfast frittata from the oven in time to let it cool for five to ten minutes, then slice. Or, serve it cold. This dish travels well for potlucks because it can be served hot or cold. I’ve learned that when served cold, guests are more likely to add this to their plates if the pieces are small. Instead of cutting the frittata into eight pieces, try 12 or even 16.