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.
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.
I’ve adjusted the ingredient measurements for these Thanksgiving leftovers recipes. They’re a little more solid than the recipes I gave in this week’s On The Fire on air – but there’s still a lot of wiggle room. The moisture content in your mashed potatoes will determine whether or not you need to use an extra egg or add all-purpose flour in your potato pancakes mix.
You’ll find another Thanksgiving leftovers recipe in Squash Soup.
Thanksgiving leftovers are one of the best parts of Thanksgiving. We spend hours roasting, washing, peeling, slicing, stirring, mashing, smashing and serving the meal. Thirty minutes after we say Grace everyone’s pants are unbuttoned and dinner’s over. After Dad and his hunting buddies and their sons, nephews and grandsons left for hunting dinner Mum, Melissa (my sister), Aunt Betty and I got the leftovers from the fridge and ate again. I stood in front of the stove frying potato pancakes for half an hour. Waddle we did when we were done and it was worth every single bite and calorie.
I like to serve potato pancakes with a dollop of sour cream and maybe some fresh chives. Topping them with shredded cheese as they come out of the pan is always a winner. Or top them with a fried egg and Hollandaise sauce.
Creamy Wild Mushroom Soup
Creamy wild mushroom soup is one of my comfort foods. You don’t have to have to pick wild mushrooms to make this recipe. You can find mushrooms in the produce section of most groceries and sometimes at Farmers Market.
I like to add a variety of mushrooms to one batch. Portobello, Lobster, Porcini, Coral, Shiitake, Cremini, and Oyster are varieties I think work very well. Lobster is a dense, dry mushroom, the only variety I was because it doesn’t absorb water. Skip Chanterelles in this recipe, its milder flavor will be lost in the mix, and it’s a little too special as far as wild mushrooms go to lose.
What looked to be a poor wild mushroom year took a turn in late August when we finally got rain. Chanterelles made a brief reappearance. Gray Oyster is growing on old logs in the wood yard. Scaber Stalk, Porcini (King) and other boletes are going crazy. I’ve never seen so many boletes, some nearly the size of a soccer ball. I’ve dehydrated and frozen enough to last us a year and they’re not done yet. It’s almost time for Matsutake to pop up, a mushroom I’ve not yet picked.
Pick what you know to be safe. Take a class or three. Learn from someone who knows mushrooms well. Until then, check out the produce department and farmers market to stay on the safe side.
Blueberry Bourbon BBQ Sauce
I’m a barbecue sauce snob and have no problem admitting so. At the same time, I’m not a bourbon snob. I don’t even love bourbon. Truth be told, I barely like it. So why blueberry bourbon BBQ sauce? Bourbon is a small portion of the recipe. It adds a lot to the flavor without being overwhelming.
DISCLAIMER: I don’t know that all of the alcohol will dissipate while the sauce simmers. Maybe, but I don’t know.
Maine is home to more than 90% of the world’s wild blueberry crops. I stopped at a roadside stand on Rt 9 and bought seven quarts. If blueberries don’t grow locally you can find them fresh in the produce isle when they’re in season or you can buy them frozen. If frozen, thaw them and let the moisture drain. I put them on a cotton dish towel and roll them around gently to get the excess water off.
I’ve had a lot of fun working with this recipe. Give it a try! Let me know how you change the recipe if you do, and what you used it on. I use this specifically on meat. I’ll be sharing fruit bourbon sauces that aren’t barbecue that you can use on meats and even desserts.
This makes a great dipping sauce for poultry nuggets and fish sticks.
I cooked half a wild turkey breast on the grill, slathered sauce all over both sides in the last few minutes, and gave it another minute on each side. We love homemade chicken nuggets and this was a perfect sauce to dip them in, much better than the standard ranch, blue cheese or sweet and sour dressings.