Chicken Marsala and Pasta Crudo

This was a very tasty dish. Lance requested me make an italian meal and have pasta crudo in it. So I tried 2 things I have never made before, Chicken Marsala and Pasta Crudo. The Marsala turned out just as I had hoped. Very flavorful and just as I had tasted in restaurants before. The pasta crudo was a new one for me as well. I found the recipe online. Pasta crudo is pasta with fresh basil, tomatoes garlic and shredded cheeses. I had no idea Lance liked this pasta dish so much! Learn something new everyday I guess. He used to love this little Italian restaurant back home in Niceville called "The Old Post Office" where his best friend worked. This became one of his favorite pasta dishes Troy would make.
He says my Crudo came out exactly like Old Post Office. I hope he was pleased and not just being a sweet husband with a sweet comment about my cooking! :) No, I really enjoyed cooking this and it was quite delectable I must agree! ENJOY!

Ingredients for Chicken Marsala

1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
1/2 cup Marsala wine
1/4 cup cooking sherry

Directions
1.In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
2.In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown.

Turn over chicken pieces, and add mushrooms.

Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.



Pasta Crudo Recipe

Pasta Crudo Recipe (2 servings):
Boil water
Add 1 c. pasta, cook until al dente.



Meanwhile, chop:
2 tomatoes
3 sprigs of basil
2 cloves garlic
And combine with:
A drizzle of olive oil
A pinch of salt
When the pasta is done cooking, drain and toss with tomatoes.



Stir in:
1/2 cup shredded mozzarella cheese
2 T shredded parmesan cheese




Optional:
Top with toasted pine nuts.
Tastes great hot, cold, or at room temperature

Spinach Stuffed Pork Tenderloin

This is a Taste of Home recipe I have been using for a couple years now. It takes a lot of work, but it is soooo worth it. I also usually double the recipe and get the pork tenderloins that have two in a pack. One trick, ask the butcher at the grocery store for some cooking string and they will normally just cut you some off. That way you dont have to buy any. :) Works everytime! ENJOY. Its SOOOO delectable.

Ingredients
1 pork tenderloin (about 1 pound)
1/2 teaspoon celery salt, divided
1/2 teaspoon garlic powder, divided
1/2 teaspoon pepper, divided
4 slices provolone cheese
2 cups fresh spinach
2 thin slices deli ham (1/2 ounce each)
Directions
Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat. On each half, make another, lengthwise slit down the center to within 1/2 in. of bottom; cover with plastic wrap. Flatten to 1/4-in. thickness. Remove plastic wrap; sprinkle pork with 1/4 teaspoon celery salt, 1/4 teaspoon garlic powder and 1/4 teaspoon pepper.


Layer with the cheese, spinach and ham.




Press down gently.
Roll up jelly-roll style, starting with a long side. Tie the roast at 1-1/2-inch to 2-inch intervals with kitchen string.

Sprinkle with remaining celery salt, garlic powder and pepper. Place on a rack in a shallow baking pan.
Bake, uncovered, at 425° for 25-30 minutes or until a meat thermometer reads 160°. Transfer to a serving platter. Let stand for 10 minutes before slicing.

White Bean Chicken Chili

This is a soup I have been making for years. It is a top favorite!!!! Hope you like it as much as we do!

Ingredients
1 lb. of chicken cut up, or 2 cans of cooked chicken, drained (I use the canned chicken and it is just as yummy and a lot less time consuming!)
1 medium onion, chopped
1-1/2 teaspoons garlic powder
1 tablespoon canola oil
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
1 can (14-1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chilies
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup (8 ounces) sour cream
1/2 cup heavy whipping cream

Directions
In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken is no longer pink(if you are using canned chicken just cook long enough to get onions soft).


Add the beans, broth, chilies and seasonings.


Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
Remove from the heat; stir in sour cream and cream.

Have a taste tester on hand in the kitchen!!! (Just kidding she was pretending!)


Whooo this is sooooo good!