Chicken Marsala

It seems that I have really been into chicken these last few weeks and when I made the pan seared chicken breasts in a mushroom, tarragon and mustard pan sauce the other day it reminded me of another chicken and mushroom dish that I had not made in a long time, chicken marsala. Chicken marsala is a quick and tasty dish where the chicken is sauteed in a pan and then the Marsala, an Italian fortified wine, is used along with mushrooms to make a pan sauce to go with the chicken. Pan sauces are so easy to make and always full of flavour and this one is no different coming together in no time at all!

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Garlic Mashed Cauliflower

For my pan seared chicken breasts in a mushroom, tarragon and mustard pan sauce dinner I want to serve it on top of something that could soak up all of that amazingly tasty sauce! One of the first things that normally comes to mind at times like this is mashed potatoes but I have really been into cauliflower lately and I have been wanting to try mashed cauliflower for a while! The mashed cauliflower is pretty much the same as mashed potatoes except that it is made with cauliflower instead of ptoatoes. You pretty much just steam the cauliflower until tender, mash it and mix in seasonings and flavours of choice. Since the sauce was the star of the show for my dinner, I wanted some pretty basic mashed cauliflower with little or no flavour to overpower the sauce so I went with a basic garlic mashed cauliflower with butter, sour cream, salt and pepper and a touch of miso paste for umami. Really you could mix in whatever flavours you wanted and you could easily do any mashed potato recipe with mashed cauliflower. I am already thinking about an aged white cheddar mashed cauliflower for next time!

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Pan Seared Chicken Breasts in a Mushroom, Tarragon and Mustard Pan Sauce

With grilling season over we are now forced to cook indoors but that does not really bother me so much as I have always enjoyed cooking meat in a pan over the stove where you can get a good sear and some caramelization. Of course when you caramelize meat in a pan you get those brown bits of flavour stuck to the bottom of the pan and they are just begging to be scraped off with a nice deglazing to reclaim all of the flavour. It is with this that I made these super tasty pan seared chicken breasts in a mushroom, tarragon and mustard pan sauce which is really easy to make and quick enough to do on a weeknight. The tangy mustard and anise-y tarragon are an amazing flavour combination in this creamy pan sauce and you really cannot go wrong throwing some mushrooms in to fill out the sauce!

What are your favourite pan sauce recipes?

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Crispy Baked Onion Rings

With all of the experimenting that I have been doing with crispy baked vegetable fries lately, such as the eggplant parmesan fries and the portobello mushroom fries, I cannot believe that I did not think of using one of the most obvious vegetables, onions! I mean onion rings are so addictively good and they are the one upgrade that I pretty much always take if it is available when ordering out. My initial thought was to take the same recipe that I had been using for the other vegetables, where I dredge them in flour, dip them in egg and then coat them in panko bread crumbs, and although it worked and they tasted great, it was not all that easy to coat both the insides and outsides of the onion rings with just two eggs! I am all about easy recipes and the first recipe was just not easy enough so I put my thinking cap on and eventually I found myself thinking about fish and chips where the fish is dipped not in egg but in a batter and I had my solution! Using the batter it was super easy to coat the onions rings, the bread crumbs stayed on and the baked onions rings tasted fantastic! Now I can enjoy onion rings whenever I want at home!

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Bacon Wrapped Jalapeno Popper Stuffed Chicken

The other day when I made the slow cooker bacon wrapped apple BBQ chicken it reminded me of another bacon wrapped chicken dish that I wanted to make, bacon wrapped jalapeno popper stuffed chicken. The basic idea was to stuff the chicken with all of the flavours of jalapeno poppers and then to wrap them in bacon and grill or bake them. Jalapeno poppers are commonly filled with cream cheese and or cheddar cheese and they are either coated in bread crumbs and fried until crispy or wrapped in bacon and grilled or baked until cooked. Although I liked the sound of a crispy coating on the chicken the bacon wrapping was calling my name and I could not resist going with that option! For the filling I went with a simple mixture of cream cheese, cheddar and diced jalapeno peppers. The bacon wrapped jalapeno popper stuffed chicken tastes just like jalapeno poppers and makes for one really tasty light meal!

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Prosciutto Wrapped Gorgonzola Stuffed Figs

The other day I came across some nice looking figs at the market and they immediately reminded me of a pin that I had recently made on pinterest for figs with gorgonzola and speck and I could not resist picking some up so that I could try the recipe! Sweet figs and tangy gorgonzola are a fabulous flavour combination that I have used many times and I was immediately taken with the idea of wrapping them in a salty cured ham! Not only do we have the fig, gorgonzola, and prosciutto flavour combination going but they are baked until the cheese starts to melt and the prosciutto gets nice and crispy on the edges making it even better! What an perfect appetizer for any occasion!

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Cheesy Broccoli Quinoa

One of my favourite side dishes has to be cheesy broccoli rice which is a quick and easy dish where with the amazing broccoli and cheddar cheese flavour combo! Ever since I discovered quinoa I have been trying my favourite rice dishes with the rice replaced with the healthier quinoa and it was finally time to try a cheesy broccoli quinoa! This dish is super easy to make and you pretty much just cook the quinoa with the broccoli and then mix in the cheese once the quinoa and broccoli are cooked. Some of the things that I like about this recipe are that it is a one pot dish and that it is a stove top dish which is great for holiday dinners where there never seems to be enough oven space or time. I think I now have a new favourite side dish!

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