crock pot chicken marsala

I am always a sucker for Chicken Marsala,  I knew I wanted to make it the other night when we were expecting company, but my schedule that day was really busy.  So instead of cooking up till the last minute I tried it in my crock-pot.   Also lemon juice is not a traditional  ingredient in this dish, but I love that addition it makes it taste light and fresh.
  I love this dish I have made it twice lately and one time I did the whipping cream, the other time I added  artichoke hearts to it and instead of whipping cream and cornstrach  I used about 4 ounces of cream cheese.  it thickened nicely and gave it a rich flavor. Both times I served this I had guest over and they devoured it.


4 boneless, skinless chicken breasts
1T Veg. Oil
1 onion, chopped
1 cup Marsala wine
12 ounces sliced mushrooms
1/2 cup chicken broth
2 t. Worcestershire sauce
1/2 t salt
1/2 t freshly ground pepper
1/2 cup whipping cream
2t cornstarch
2 lemons, zested and juiced
8 ounces fettuccine (whole wheat)
2 T chopped fresh parsley
Place seasoned chicken in crock pot
heat oil  in saute pan add onion cook and stir until translucent.  Add Marsala wine cook for 2 to 3 minutes until it reduces slightly.  add mushrooms, add broth, Worcestershire sauce salt, pepper.
Pour mixture over chicken. Cover, cook on HIGH for 2 hours or until chicken is done. (I thought this was a very short amount of time, but this is the key to not having dry crock-pot chicken. You could do low for 4 hours too.)

Transfer chicken to cutting board let stand.   Blend whipping cream and cornstarch until smooth.  Stir into cooking liquid cook 15 minutes in crock-pot for sauce to thicken.  Juice of 2 lemons, and zest.

Cook pasta drain and transfer to serving bowl slice chicken breast place on pasta top with sauce garnish with parsley and grated parmesan cheese.


Recipe slightly adapted from Crock-pot, Ultimate recipe collection. Cookbook.

Stuffed Mushrooms!

Even if you are not a mushroom lover, try these they are great!


 I had posted this recipe last year but it is too good not to post again. I hope you make these.  The first time I made these was last year for  Christmas dinner appetizers. They were so good! My dad just kept saying Nicole these are unbelievable!!! Over and over. They were quite tasty if I do not say so myself. This year when I asked my father what he wanted for Christmas, he said those stuffed mushrooms again!  Yes they are that good.  So if you are in charge of appetizers anytime this holiday season these must go on your list!


Printer friendly recipe
Prep Time: 30 Minutes Cook Time: 25 Minutes Difficulty: Easy Servings: 8

Ingredients
24 ounces, White Button Mushrooms
⅓ pounds Hot Pork Sausage
½ whole Medium Onion, Finely Diced
4 cloves Garlic, Finely Minced
8 ounces,  Cream Cheese
1 whole Egg Yolk
¾ cups Parmesan Cheese, Grated
⅓ cup Dry White Wine
Salt And Pepper, to taste
Preparation Instructions
Brown and crumble sausage. Set aside on a plate to cool.
Add onions and garlic to the same skillet; cook for 2 minutes over medium low heat.
Pour in wine to deglaze pan, allow liquid to evaporate.
Add in chopped mushroom stems, stir to cook for 2 minutes. Add salt and pepper to taste. Set mixture aside on a plate to cool.
In a bowl, combine cream cheese and egg yolk. Stir together with Parmesan cheese.
Add cooled sausage and cooled mushroom stems. Stir mixture together and refrigerate for a short time to firm up.
Smear mixture into the cavity of each mushroom, creating a sizable mound over the top.
Bake at 350 degrees for 20 to 25 minutes, or until golden brown. Allow to cool at least ten minutes before serving; the stuffed mushrooms taste better when not piping hot.

Recipe from  Pioneer woman
picture from The girl who ate everything

Green beans with Portobello saute

     This is honestly my favorite  way to eat green beans.  This how I am making my green beans for Thanksgiving.  It is a little lighter than a traditional green  bean casserole and I think so flavorful.  The key is caramelizing. I love my onions, garlic and mushrooms really caramelized and sweet with very tender green beans
     You can use fresh green beans or pre trimmed frozen whole green beans, both ways work great! Just promise me nothing out of a can!!!  They should not even be considered green beans.  If that is the only way you have ever had them, please try this you might actually like green beans!

Ingredients serves 8  printer friendly recipe

• 3 pounds green beans, if fresh make sure you trim them
• Coarse salt
• 2 tablespoons extra-virgin olive oil, 2 turns of the pan
• 1 tablespoon butter
• 2  red onions, sliced
• 4 cloves garlic, crushed
• 4 portobello mushroom caps, or 2 pounds baby portobello mushrooms thinly sliced
•  salt, pepper to taste

Directions

Simmer green beans in salted boiling water 5 minutes. Drain green beans and return skillet to medium heat. Add oil and butter to the pan. Add onions and garlic and saute 2 to 3 minutes. Add mushrooms and season with salt and pepper. Saute mushrooms  5 minutes with onions and garlic until browned nicely, add green beans back to the pan. Heat green beans through. Cook for 5 - 10 more minutes until green beans are desired softness. Transfer green beans and mushrooms to a serving plate.