Are you searching for that perfect dish to impress your guests with this summer? I know you want something that looks impressive but is fairly simple to make. You just want them to think you spent hours slaving away in the kitchen; but you really just want to pop something in the oven while you snuggle up to a good book. Well I’ve go the perfect dish for you! °
Well perhaps super easy is a bit of a stretch. You do have to put some effort into making stuffed chicken breasts, but not a whole lot, really I mean it. You probably have most of the ingredients in your kitchen already. With just a little bit of prep time (before popping everything in the oven) and a few minutes to make the sauce you will have time to sit down and read a book or take a short nap while it’s cooking.
You can serve this dish with a side of pasta for a very satisfying meal. Add a tossed salad and you’ve got a great meal to serve to friends and family! Seriously your main ingredients are garlic, mushrooms, cheese, and chicken what’s not to love?
Grilling is always fun. We have a family barbecue every Sunday. It’s lots of fun and a great way to catch up with each other after a busy week. One of the problems I run in to is finding new recipes to grill. Sure hot dogs, burgers, and steaks are easy, but every now and then we need a change. That’s why I’m always in search of a new barbecue recipe. I like to try them out during this weekly family dinner, and if everyone likes it we make it part of our menu.
Last month I tried this new marinade, mostly because I had all the ingredients in the pantry. But also because I love balsamic vinegar, which is the main ingredient to this recipe. I call it Beef Kabobs in Vinaigrette Marinade.
The best part about marinades is that it flavors your meat with very little work. It’s simple, just toss the ingredients together, soak the meat, and let the marinade do the rest of the work! I marinate my meat in the refrigerator overnight. The longer is marinates the more flavorful it will be, but you don’t want to marinate it more than a day or so, because when marinated too long the meat starts getting this tough jerky like texture and it may eventually spoil. If for some reason we don’t use the marinated meat the next day I freeze it, marinade and all. That way I just thaw it out when we’re ready to grill.
Just before grilling I skewer the beef cubes on bamboo skewers, but you can use metal skewers if you have them. We do have a bunch of pretty metal skewers we brought home from Turkey one year, but cleaning them after the barbecues is an extra chore I can do without. When you do use bamboo skewers remember to soak them in water for about 10 – 15 minutes before putting the meat on, it keeps them from burning when you pop them on the grill.
Another helpful tip when grilling is to not over cook the meat. Grill meat until it is just about done to the way you want it (rare, medium, well). In short remove it from the grill before it is the desired “doneness”. Place grilled meat in a covered pot or roasting pan and let rest covered for 5 minutes before serving. This allows the meat to finish cooking and to release its juices. Try it out! You’ll end up with tender juicy meat! It works for steaks too!
Having said that here’s my recipe for Vinaigrette Marinade! By the way you can use the same marinade on chicken, lamb, or shrimp. Just don’t mix the meats, make a separate batch of marinade for each type of meat or seafood.
3 Lbs. Beef Tenderloin cut in 1″ cubes (you can use your favorite beef cut)
1 Cup Balsamic Vinegar
1/2 Cup Olive Oil
2 Tbs. Finely Minced Garlic
1 Tbs. Fresh or Dried Rosemary
1 Tbs. Fresh or Dried Oregano
1 Tsp. Sea Salt
1 Tsp. Ground Black Pepper
1 Large Onions cut into large chunks
1 Large Green Pepper cut into large pieces
1 Basket Mushrooms, washed and patted dry
Combine Balsamic Vinegar, Olive Oil, and seasonings in a large ziplock bag. Seal bag and shake to combine all the ingredients together.
Add meat cubes to the marinade. Seal bag and shake to cover all the meat.
Refrigerate at least 3 hours, for best flavor marinate in the fridge overnight.
About and hour or less before grilling place meat, onions, peppers, and
mushrooms on skewers. Alternate meat with veggies.
Grill over medium heat until meat is just about done the way you want it.
Place skewers in a large pot or roasting pan with a lid. Cover and let stand 5 minutes to allow meat to finish cooking and release its juices.
Serve hot with rice, potatoes, and other sides.
Beef Kabobs in Vinaigrette Marinade
Tender, juicy, and flavorful grilled meat that's perfect for any cook out.
One of my favorite dishes is Chicken Marsala. I’ve tried many different recipes in my quest for the perfect one; tweaking each one until it was just right.
Here is the recipe I use and my family loves it. The sauce in this version is thicker and creamier than other versions due to the heavy cream and corn starch. If you want a thinner sauce please read the notes at the end to see what ingredients can be omitted or substituted.
This recipe is very easy to make and should be served soon after cooking. Left overs can be refrigerated, in fact it tastes even better the next day!
I serve Chicken Marsala with garlic mashed potatoes or my cousin’s “poor man’s pasta” the recipe for that is at the bottom of this post.
The Best Chicken Marsala Ingredients: 1 lb. mushrooms
4 tbls. butter
2 tbls. minced garlic
1 cup Marsala wine
1 tsp. corn starch dissolved in 1/4 cup water
1/4 cup heavy cream
1/2 tsp. sea salt
2 lbs. boneless skinless chicken tenderloins, pounded to 1″ thickness
2 tbls. olive oil
1/2 cup flour
1 tsp. ground sea salt
1 tsp. ground black pepper
1 tsp. garlic powder
10 oz. cherry tomatoes, halved
Fresh parsley chopped
1. Wash mushrooms and pat dry. Slice into thin slices.
2. Melt 2 tbls. butter in large sauce pan over medium heat. Add sliced mushrooms and cook until golden brown, about 5-10 minutes.
3. Add garlic and wine to the mushrooms. Lower heat and gently simmer until wine reduces, about 15 minutes.
4. Add cream, corn starch, and sea salt. It should thicken slightly. If it’s too thick add more wine to desired consistency, but not more than another 1/2 cup. Set aside. *
5. Combine flour, ground sea salt, black pepper, and garlic powder in a shallow bowl.
6. Heat oil and 2 tbls. butter in a skillet over medium heat.
7. Toss chicken tenders in flour; shake off excess; fry in olive oil/butter until cooked thru and is golden brown.
8. Pour Marsala sauce over chicken. Add cherry tomatoes. Simmer until tomatoes are soft, but not mushy.
9. Sprinkle with chopped parsley before serving.
* For thinner sauce OMIT heavy cream and corn starch in step 4. Add salt and set aside. Cook chicken as directed. In step 9 BEFORE you sprinkle with parsley stir in 2 more tbls. butter, stir until butter melts. Sprinkle with parsley.
Poor Man’s Pasta Ingredients: 1 lb. Pasta
3 tbls. butter
1/4 shredded fresh parmesan cheese
1. Cook pasta as directed on box.
2. Drain pasta.
3. Melt butter in skillet over medium heat.
4. Add cooked pasta. Toss in butter until pasta is covered.
5. Add parmesan cheese. Toss pasta until cheese is evenly distributed.
Wash mushrooms and pat dry. Slice into thin slices.
Melt 2 tbls. butter in large sauce pan over medium heat. Add sliced mushrooms and cook until golden brown, about 5-10 minutes.
Add garlic and wine to the mushrooms. Lower heat and gently simmer until wine reduces, about 15 minutes.
Add cream, corn starch, and sea salt. It should thicken slightly. If it's too thick add more wine to desired consistency, but not more than another 1/2 cup. Set aside.
Combine flour, ground sea salt, black pepper, and garlic powder in a shallow bowl.
Heat oil and 2 tbls. butter in a skillet over medium heat.
Toss chicken tenders in flour; shake off excess; fry in olive oil/butter until cooked thru and is golden brown.
Pour Marsala sauce over chicken. Add cherry tomatoes. Simmer until tomatoes are soft, but not mushy.
Sprinkle with chopped parsley before serving.
Poor Man's Pasta
Cook pasta as directed on box.
Melt butter in skillet over medium heat.
Add cooked pasta. Toss in butter until pasta is covered.
Add parmesan cheese. Toss pasta until cheese is evenly distributed.
For thinner sauce OMIT heavy cream and corn starch in step 4. Add salt and set aside. Cook chicken as directed. In step 9 BEFORE you sprinkle with parsley stir in 2 more tbls. butter, stir until butter melts. Sprinkle with parsley.
Chicken Marsala is one of my favorite dishes; my family loves it too!
Chicken Marsala is actually an Italian-American dish. It’s a variation of Italian scaloppina dishes which has many variations. Chicken Marsala is a savory dish made with chicken breasts, mushrooms, and sweet Marsala wine; some recipes call for cream to produce a creamy sauce for the chicken. Still others require the chicken breasts lightly battered and fried and requires a bit more time to prepare.
I love all versions of Chicken Marsala, but sometimes time doesn’t permit me to cook the battered version. Those days I turn to this Easy Chicken Marsala recipe that takes less than a half hour to make. It’s easy and delicious. Served over pasta or with mashed potatoes it makes an easy meal. I like to serve it with a tossed salad to complete the meal.
Here’s my Easy Chicken Marsala recipe! It easily feeds 6!
5 Boneless Skinless chicken breast cut in half horizontally
1 Basket mushrooms washed and quartered
1 Tbs. Chopped Garlic
2 Tbs. Butter
1/4 Cup Olive Oil
1 Cup Marsala Wine
1 Cup Chicken Broth
1 Cup Heavy Whipping Cream
1 Tbs. Chopped Parsley
Using the flat part of a kitchen mallet pound chicken slices into 1/4″ thin pieces
In a large skillet heat oil and melt 1 Tbs. Butter in the oil
Add chicken to skillet
Cook each side about 4 minutes or until chicken is cooked thru
Remove chicken from skillet and set aside
Add remaining butter to skillet and melt
Sauté garlic in skillet until it turns slightly brown
Add mushrooms and cook until mushrooms are tender
Add Marsala wine and chicken broth
Cook about 3 minutes
Stir in heavy whipping cream and simmer over medium low heat about 2 minutes
Lamb is a type of red meat from young sheep (under a year old). Depending on the cut lamb can have more calories than beef or pork, but this can be offset if you trim off the fat. Lamb has less marbling so once the fat is trimmed it is much leaner form of protein. Not only is it a rich source of high-quality protein, it is also a freat source of many vitamins and minerals, including iron, zinc, and vitamin B12.This. This makes lamb a very healthy choice.
Lamb is a popular choice in many Middle Eastern and European countries. One of the most popular way to prepare is are these grilled Lamb Kabobs.
I’ve heard many people say that lamb has a strong gamey taste. I agree! But first of all you need to make sure you’re actually cooking lamb, not mutton. Lamb is the meat of sheep that are less than a year old. Adult sheep meat is called mutton. Mutton has a much stronger taste and smell.
But even lamb can have a mild gamey taste and smell. Whenever I prepare it at home I always marinate it first in lemon juice, it cuts the gamey taste and smell. Then I marinate the lamb in seasonings before grilling. This makes the Lamb Kabobs tasty and tender. My family loves them! Served with rice pilaf or roasted potatoes they make a delicious meal for our Sunday barbecues.
Here’s my recipe!
Makes 8 Kabobs
2 – 3 Lbs. Boneless Leg of Lamb
1 Cup Olive Oil
1 Tbs. Minced Garlic
1 Tsp. Rosemary
Pinch of Salt & Pepper
1 Green Pepper
1 Pkg. Mushrooms
Wash lamb, trim fat, cut into 1″ cubes
Place cubes in large ziplock bag and squeeze lemon juice over all.
Shake bag to cover the meat.
Refrigerate about 1 hour.
After 1 hour remove lamb cubes from lemon juice and rinse.
Place in a clean ziplock bag and add olive oil and spices.
Shake to cover meat.
Marinate in refrigerator for at least 3 hours.
Cut green pepper and onion into 1″ pieces.
Skewer meat, peppers, mushrooms, and onion on metal or bamboo skewers. Alternate meat and veggies.
Grill to desired doneness or about 5 -7 minutes. Do not over cook. Meat should be pinkish in the middle.