Glenn and I are out of town for a couple weeks so Cathy agreed to stand in on the menu posting. I know you’ll love her–I do! Read on…
Okay, so I’m pinch hitting this week for my best sister friend. Here’s what we’re eating in Iowa:
Monday – spicy dr. pepper pulled pork from The Pioneer Woman
This stuff is amazing and it makes your house smell like heaven. She makes hers into tacos, but I’m serving mine with cole slaw and corn muffins.
Tuesday – stuffed red peppers from Bobby Deen
In an effort to help my husband cut carbs, we’re trying this lightened up recipe from Paula Deen’s son. I’ll serve this with a big beautiful green salad with homemade dressing. Yum!
Wednesday – chicken and mushroom marsala
This easy chicken dish will be next to a generous serving of roasted vegetables and potatoes
Chicken & Mushroom Marsala
3 whole boneless chicken breasts, halved
1 1/2 Tablespoons olive oil
3 1/3 Tablespoons butter
1 onion, sliced thin
3/4 pound mushrooms, sliced thin
1/2 cup Marsala
1 cup chicken broth
2 Tablespoons minced fresh parsley leaves
Pat chicken dry and season with salt and pepper. In a large heavy skillet heat oil and 1 1/2 Tbsp. butter over moderately high heat until hot but not smoking and brown chicken in 2 batches, transferring with tongs to a large plate as browned.
Discard all but 1 Tbsp. fat from skillet and sauté onion and mushrooms, stirring occasionally, until liquid mushrooms give off is evaporated. Add Marsala and cook mixture, stirring, until Marsala is almost evaporated. Add broth and chicken with any juices that have accumulated on plate and simmer, turning chicken once, until cooked through, about 15 minutes. Transfer chicken with tongs to a platter.
Simmer mushrooms sauce until liquid is reduced to about 1/2 cup. Remove skillet from heat and stir in remaining 2 Tbsp. butter and salt and pepper to taste, stirring until butter is just incorporated. Spoon mushroom sauce around chicken and sprinkle with parsley.
Thursday – tailgate chili from Allrecipes
I tweak this recipe a bit, but you get the general idea. I have substituted pop for the beer and it still seems good. The longer this cooks, the better it tastes, so it’s perfect for my after-late-guitar-lesson Thursdays. We’ll just have lots of vegetable sticks and tortilla chips with it. Oh, and don’t forget the sour cream and cheese for topping!