Our Kitchen

Our rich-tasting version of a traditional Marsala sauce will become an instant favorite from the very first bite. Our mushroom soup provides the creamy base while onions, mushrooms and Marsala wine deliver rich savory flavor with subtle sweetness. For a finishing touch, sprinkle with fresh chopped parsley. Chicken Mαrsαlα in α deliciously creαmy mushroom sαuce rivαls αny restαurαnt! One of the most sought αfter dishes served in restαurαnts is super fαst αnd eαsy to mαke in your very own kitchen! α flαvourful chicken dinner with plenty of sαuce to serve over your sides αnd αn αuthentic Itαliαn tαste! Ingredients: Chicken: * 1/2 cup αll-purpose flour (plαin flour) * 1 teαspoon kosher sαlt * 1 teαspoon gαrlic powder * 1/2 teαspoon blαck crαcked pepper * 2 lαrge boneless skinless chicken breαsts, hαlved horizontαlly to mαke 4 fillets* * 2 tαblespoons olive oil, divided * 4 tαblespoons unsαlted butter, divided Mαrsαlα Sαuce: * 1 tαblespoon unsαlted butter αs needed * 8 ounces (250g) brown o...

I made these three times now! I've learned that if you simmer all stuffing ingredients w/uncooked quinoa for 20 minutes it combines flavors so much better plus there's no need to precook quinoa (also omit broth!), stuff RAW peppers, and bake for an hour, they turn out better.  To make the recipe quicker, I like to just chop up all of the bell peppers and saute rather than stuffing them and baking. Next time I think we will increase the salsa in the recipe and add more jalapenos and red pepper flakes. They are now in my top 10! :) I *love* the cumin taste in these (I bumped it up to a tbsp and omitted the oregano)...delish! Get the recipe here >>   Mexican Quinoa Stuffed Peppers  @ thegardengrazer.com

For anyone who may be looking to lighten this recipe up just a bit, or for anyone following the current Weight Watchers program, a few substitutions will bring a 1/2cup serving down to 4 SmartPoints! – Instead of sour cream, use 1c Oikos Triple Zero Greek non-fat yogurt – Instead of regular cream cheese, use reduced fat cream cheese – Instead of regular milk, use skim milk That’s it! This recipe is a keeper, for sure! Get the recipe here >> 5-ingredient white queso @ thebakingfairy.net

YUM! This is the BEST Dorito salad that I've had, and I think the secret is in the dressing!. Our recipe calls for Taco Flavored Doritos and Taco FLAVORED grated cheese (must say flavored, it is different from Taco Cheese) and bottled Creamy Italian salad dressing (the creamy whitish kind) Kroger Brand is what we use. We also use an envelope of taco seasoning and make make the taco meat according to package directions. Hint- Do not add hot meat to the salad, let it cool first. Mix the taco chips and dressing write before serving or it gets soggy. I omit the jalapeno peppers. Not everyone likes it hot. Every party we go to, we are asked to make this. I know some people use Western or Catalina Dressing, but that is too sweet. The tart Creamy Italian is the key ingredient to this salad. Get the recipe here >> Doritos Taco Salad @ life-in-the-lofthouse.com

Here's an amazing recipe if you are watching your carbs...turn ground beef patties into edible bowls for a bun-less burger! You can fill them with your favorite things, here I took peppers, shallots, sausage and bacon. It's kind of a different twist to an ordinary hamburger! Recipe >> Miss Cindy's Burger Bowls @ ktwb.com

My family loves this recipe. The first time I made it, I did not change a thing. I now use cream of mushroom soup in place of the cream of chicken. I also add a can of corn to the layers. My family also likes cheddar cheese over American. The tomato soup along with the brown sugar and chopped onion does amazing things to the ground beef. I never would have thought. Overall, the dish was a little dry so maybe more of the chicken soup next time? This was a huge hit with my husband. I also agreed it was worth a repeat here. I scaled this down to half and used a loaf pan and it came out great. I'm sure glad we tried this You can play with this recipe and never come out wrong. Totally enjoyed!!! Recipe >> Amish Country Casserole @ withablast.net

ROSEMARY GARLIC BUTTER STEAKS Serves 4 Ingredients: 4 rump steaks (1 to 1.5-inches thick), room tº 2 or 3 garlic cloves 2 Tbs fresh rosemary leaves 3 Tbs butter 1 Tbs olive oil Salt and pepper A splash of white or red wine Directions: Mince garlic and rosemary. Add 1 teaspoon salt (or to taste) and mince it a little longer. You can also do this with a mortar and pestle. Rub the paste over both sides of each steak. Heat a skillet over medium/high heat and melt butter. Add oil to prevent it from burning too much. Add steaks, season them with pepper and cook 1 or 2 minutes on each side. Turn it over, cook it 2 or 3 more minutes and add the wine (you can add extra garlic and rosemary now too to the skillet). It will steam furiously. Cook the steak 2 or 3 additional minutes for medium rare, remove steaks and let rest for 5 minutes. Meanwhile, cook the wine until reduced and a kind of sauce if formed. Slice the steaks and serve them with the sauce. Tips: I used rump steak, my favorite cut. L...

To make perfect, incredibly easy to peel hard-boiled eggs, bring a pot of water to a rapid boil. (I have to cover the pot to get my water to boil hard.) Add a dash of salt then gently lower the eggs into the boiling water with a slotted spoon. Replace the lid and boil hard for 14 minutes. Drain and place immediately in cold water. Ice water is even better. Lightly crack each egg all over then gently roll it between your hands. The eggs will practically leap out of the shells on their own, leaving the most perfect hard-boiled eggs you’ve ever seen. Hard-boiled eggs worth writing home about. Rinse in cold water to make sure you didn’t leave even the tiniest bit of shell on the eggs then allow the eggs to cool thoroughly before slicing. You want to be sure they are chilled all the way to the center. Pop them in the fridge for 30 minutes to an hour. Eggs slice much more cleanly when they’re cold. Once chilled, slice eggs lengthwise with a smooth-bladed knife. Squeeze gently to pop out the ...

Cheesy, creamy and easy to make, this stove top mac and cheese recipe makes a fantastic weeknight dinner that the whole family will love.  Easy Mac And Cheese Recipe   Ingredients: 1 (8 ounce) box elbow macaroni  1/4 cup butter 2 oz cream cheese, cut in cubes  1/4 cup all-purpose flour  2 cups milk  2 cups shredded cheese such as cheddar or colby jack  1/2 teaspoon salt Black pepper to taste Optional:  you can add a splash of hot sauce or a tsp of mustard powder if desired Directions: 1. Bring a large pot of salted water to a boil. Cook elbow macaroni in boiling water, stirring occasionally, and cooking according to package directions.  I prefer to cook mine al dente and not overcook.   2. Meanwhile in a separate pan, melt butter in a medium to large sauce pan over medium heat; stir in cream cheese until well combined. Stir in flour, salt, and pepper until smooth, about 5 minutes. Slowly pour milk into pan while stirring until mixture is...