Archive | July, 2011

Chicken Marsala

30 Jul

This recipe is a pretty common dinner in my family that i’m proud to share – a personal favorite of mine, a 45 minute meal, and so yummy.

1.5 lbs of Thinly Cut Chicken Cutlets
12 oz of Sliced Mushrooms
All-Purpose Flour
Marsala Wine
1 tbsp Unsalted Butter
Ground Pepper

Coat the chicken cutlets front and back with ground pepper. Next, on a non-stick skillet warm up oil on medium-high heat. Dip the chicken cutlets into flour, covering them front and back with flour, then place the cutlets on the skillet flipping them once or twice so that they are lightly cooked on each side. Meanwhile, melt the 1 tbsp of butter in a deeper skillet. Once the chicken is done in the skillet, transfer the chicken to the other skillet and cover the chicken with the mushrooms. Cover the chicken with the marsala wine. Then add water so that it covers the mushrooms. Let the mixture come to a boil, lower the heat to low and let it simmer for 30-40 minutes. Make any kind of pasta and serve over pasta!


Marsala in deep skillet (done)


Dinner is served! I used Bow Ties this time =)


Apricot Glazed Spareribs with Potatoes, Carrots, and Corn

25 Jul

Idk if anyone has noticed by now but I don’t have a grill so in my kitchen i’ve been using the broiler for things that usually have to be on the grill. Dave actually bought me a foreman yesterday so maybe i’ll make use of it soon – I can’t believe i didn’t have one in the first place!

I made these Spare Ribs, for about a pound and a half of meat it was like $4.50 at Publix and the butcher helped me out – so i got excited to make a good glaze for these ribs. I found this awesome recipe for Apricot Lamb Chops, and i was intrigued by the fact that they used fruit for it and it seemed like a low-fat way to glaze meat. It came out really awesome. Here is the recipe that i did:

Ingredients (Serves 2):
1.5 lbs of meat – Spare Ribs (or honestly, any meat to your liking)
1 large potato, boiled and sliced
I used mini carrots – about 8, sliced in half
Corn (I used canned!)
2 cloves of garlic crushed – for ahead of time meat tenderizing
Vegetable Oil
Garlic Powder
Salt, Pepper
1/4 teaspoon of Fresh Rosemary Leaves

1 Cup of Apricot Preserves
2 Tablespoons of Brown Sugar
1 Teaspoon of Soy Sauce
1 Teaspoon of Ginger
Pinch of Ground Black Pepper
Pinch of Salt

Ahead of time, in a large sauce pot, combine the garlic and meat into the pot. Fill the pot up with water just so that it covers the top of the meat. Over high heat, allow the meat to come to a boil, as soon as it boils, reduce the heat to low and let it simmer for 1 hour to make the ribs nice and tender. At this point, the fatty composites will rise too – and come to the surface of the water.

Meanwhile, for the glaze – combine all of the ingredients into a small saucepan and bring the mixture to a boil, but only let it boil for 1 minute. Transfer the mixture to a small high heat-worthy bowl, cover and refrigerate until you’re ready to glaze the meat.

Also, slice the potatoes and bring them to a boil, chop the carrots in half also and just to make them nice and tasty – I put them in a pan and covered them with some oil, salt and pepper, garlic powder, and I sprinkled rosemary on top. I set this aside until I was ready to make the rest of the dinner.

Put the oven to Broil. After the simmering is done, glaze the meat LIGHTLY with the apricot mixture, leaving a lot left for later coverage. Place the lightly brushed meat in the oven, along with the pre-prepared veggies for the side. Let it broil for about 4-5 minutes. Toss the carrots and potatoes around in the pan to make sure they’re getting nice and soft. Take the pan with the meat out, turn the meat to the other side, and glaze the other side. This time, leave enough glaze just for dipping during dinner. Be careful now – let the meat broil for another 5 minutes – checking frequently to make sure that the glaze isn’t burning on the side of the pan. That happens sometimes, if it does, take the meat out, and try to remove the residue so it’s not burning anymore and put it back in the oven. Finally, Serve all of the veggies and meat together – it should be tender and delicious! I heated up some canned corn as well just for kicks. Don’t forget to warm up the extra glaze for extra dipping! ENJOY!

Goes great with Beer!


Red Velvet Cheesecake Brownies on an Oreo Cookie Crust

22 Jul

Ok – so i had a really big oreo craving, and cheesecake…. and red velvet – uhhh………… ok my sweet tooth is on an all time high – and after my crumb cake flop last week I found this recipe for these brownies. It was a super rough week with interviews and being that its friday I wanted to make something that would be a good sweet end to my week.

I have to give Bridezilla props for this recipe – it’s all hers. and i cant express how phenomenal it is! and easy! i think EVERYONE should try to make this. It was effortless… seriously! and talk about good

Here’s the link: Red Velvet Cheesecake Brownies with Oreo Cookie Crust
Oreo Cookie Crust Layer

  • 25 crushed Oreo cookies
  • 4 tablespoons melted butter

Red Velvet Brownie Layer:

  • 1 stick unsalted butter
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • ¼ cup plus 2 tablespoons cocoa powder
  • Pinch salt
  • 1 tablespoon red food coloring
  • 1 teaspoon vinegar
  • eggs
  • ¾ cup all-purpose flour

Cream Cheese Layer:

  • 8 ounces cream cheese, softened
  • ¼ cup sugar
  • egg
  • ¼ teaspoon vanilla extract


Preheat the oven to 350 degrees F. Line an 8 by 8-inch baking pan with tin foil; spray the foil with baking or nonstick cooking spray and set aside.

Crust: In a small bowl, mix together crushed cookie crumbs with melted butter until combined; press into the bottom of the prepared pan.

Brownie layer: In the microwave, melt the butter. Pour the butter into a large bowl and add the sugar, vanilla, cocoa powder, salt, food coloring, and vinegar, in that order, whisking together between additions.

In a small bowl, beat the eggs lightly with a fork and fold them into the cocoa mix. Fold in the flour until lightly combined. Pour the batter into the prepared baking pan, saving ¼ cup of the batter for the top.

Cream cheese layer: In a medium bowl or in the bowl of a stand mixer, beat together the cream cheese, sugar, egg, and vanilla. Remember to scrape down the edges of the bowl frequently to fully incorporate the cream cheese.

Gently spread the cream cheese layer on top of the brownie batter in the pan – I find that an offset (icing) spatula works well for this step. Dollop the remaining brownie batter over the cream cheese layer. Using a skewer or the tip of a knife, drag the tip through the cream cheese mixture to create a swirl pattern, being careful not to disturb the Oreo layer.

Bake the brownies for 30 minutes. Remove to a cooling rack and allow them to cool completely before cutting.”

(two pictures credit of

Yummy Slow Cooked Zucchini and Onions

20 Jul

So i’ll admit, my glazed salmon was a flop, i tried this recipe that was making an asian glaze with soy sauce and Szechuan, it was such a waste of trying to make my own glaze! 5 minutes into cooking the salmon the glaze around it that got onto the pan it was cooking in started BURNING in the pan and stunk up a storm. I had to switch pans and continue broiling the fish, and i was just completely unimpressed with the glaze anyway because it came out making the fish taste fishier – not my thing. I prefer a lemon sauce with light seasoning on my grilled or boiled salmon.

Anyway, I really liked the jasmine rice but my favorite were the slow cooked veggies. I literally just had this craving for soft zucchini and so i chopped up some zucchini and onion, put it into a slow-cooker and let it do its thing for like 5 hours.


Zucchini – chopped into squares
Onion – Sliced
Teriyaki Sauce
Soy Sauce
Ground Black Pepper
Toasted Sesame Seeds

This recipe calls for you to make your own judgement on how much sauce to use. It depends on how many veggies you’re using. I didn’t drench them, i poured a small amount in and let it mix with the juices of the veggies. I didn’t have any toasted sesame seeds but next time i will – and it will be better. Throw the veggies in and add all of the sauce, along with the pepper. Let it cook in there for a while, and bam – great, soft veggies. You can also do this on a skillet over warmed up oil and toss the veggies around over low heat with the sauce mixture.


Chicken Francaise

20 Jul

This is my favorite meal to order at Italian Restaurants so i figured I would try it for myself!

Skinless, thin cut chicken cutlet breasts
All-purpose flour
Salt and Pepper
3 Large eggs
1/4th of a cup of olive oil
1/2  of a lemon, sliced thin with the edges
1/2 a cup of  dry white wine, like Pinot Grigio
1 cup of chicken broth
1/2 a Lemon, juiced
2 tablespoons of unsalted butter
3-4 basil leaves (fresh)

Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a meat mallet. You don’t have to do this if you bought thinly cut chicken breasts. Put some flour in a plate, place a fair amount of salt and pepper into it, and mix it with a fork to distribute.

Beat the eggs with the water to create an egg wash. Also, heat oil over medium-high heat in a large skillet.

Dip both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, and then dip them LIGHTLY in flower again.  When the oil is nice and hot, add the cutlets and fry them for 2 minutes on each side until their golden, turning them only once. Remove the chicken cutlets to a large platter but keep them warm.

Toss the lemon slices into another pan and cook them for 1 to 2 minutes. Add the wine, broth, and lemon juice. Let it simmer for 5 minutes and roll the butter in some flour and add it to the skillet, because this will thicken the sauce. Stir.

Reduce the heat to medium low and add the chicken to the pan –  move the lemon slices on top of the cutlets and simmer the pan gently for 2 minutes to heat the chicken through. I added basil towards the end, only about 3-4 pieces for fragrance.

Really great recipe – enjoy