Wednesday, September 21, 2016

Good Eatin'

Today I'm comin' at you with not only one, but TWO fabulous recipes that are so easy and delicious - they could be restaurant worthy. Like a fancy restaurant too.

After the busy weekend spent with Andy's family, I was left scratching my head on Monday afternoon for the too-common question "What should I make for dinner??". Thankfully, my mom signed me up for a year long subscription of the All Recipes magazine, and I came across a Chicken Marsala recipe.

It was ready in about 30 minutes. The only suggestion I would have for the future is to use thinner chicken breasts/cutlets. While this recipe was soo good, it would have been even better if the chicken was slightly thinner so it could soak up more sauce.


Chicken Marsala

2/3 cup dry Marsala wine
1/3 cup cold water
1 1/2 tsp. cornstarch
2 tablespoon butter
5 oz mushrooms, sliced
3/4 tsp. salt
1/2 tsp. pepper
2 slices bacon, diced
1/3 cup flour
1/2 tsp. garlic powder
skinless, boneless chicken breasts

Stir together marsala, water, and cornstarch in a small bowl. Set aside.
Melt 1 tablespoon butter in a large skillet. Cook mushrooms with 1/4 tsp. salt and 1/4 tsp. pepper, stirring occasionally until soft (about 3 to 4 minutes). Transfer to a bowl.

Cook bacon in same skillet over medium heat, stirring frequently until fat is rendered but bacon is not yet crisp. Transfer bacon to bowl with mushrooms. Reserve bacon fat in skillet. 

Stir together flour, garlic powder, and remaining salt and pepper in a shallow bowl. Dredge chicken breasts in flour mixture, and shake off excess.

Add remaining tablespoon of butter to skillet. Cook chicken, turning over once until no longer pink. Transfer chicken to plate and keep warm.

Stir cornstarch mixture and add to skillet. Bring sauce to a boil, whisking and scraping brown bits. Add chicken and mushrooms and simmer until chicken is heated through.

We served this with steamed green beans and it was the perfect accompaniment!



Okay now the next was completely Andy's idea and honestly it was the best meal I have in a loooooong time. Andy can grill a mean steak, which I don't know if that's a good or bad thing because it leaves me begging for steak at least once a week. 

Everyone should have one meal in mind that is easy, fast, and delicious so that if you have guests in town - you can really wow them. This is the one. There is no doubt about that. No this isn't just a recipe for grilled steaks, the sauce that you make for the top is really the star...and it had me staring at my disappointing sandwich at lunch today wishing for it to be this steak.



Steak with Creamy Whiskey Mushroom Sauce

4 steak cuts of your choice (We used ribeye)
Cooking oil
Salt and pepper
2 tablespoons of butter
1/2 onion, minced
1 clove garlic, finely minced
2-3 cups fresh mushrooms
3 tablespoons of whiskey
1 tablespoon of a good quality balsamic vinegar
1/2 cup heavy cream
1 tablespoon of herb of your choice (we used dill)


Rub both sides of steaks with some cooking oil, season with salt and pepper on both sides. Grill or cook steaks however you prefer. We grilled them to medium wellness.

Heat butter in a skillet over medium heat. Add onions and saute until soft and slightly golden. Add garlic and saute until fragrant. Add mushrooms and saute all together until they are browned and softened. 

Season with salt and pepper. Add whiskey and balsamic vinegar. Let the mixture bubble for a few minutes to burn off some of the alcohol. Turn the heat down a bit and add in the cream, and let entire mixture bubble for a few minutes.

Add in herb of choice and taste to adjust salt and pepper. Serve over freshly grilled steaks.

We enjoyed our steaks with roasted asparagus and a side salad. 


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