A Twist on Chicken Marsala

I am going to try and give you the best recap I can of this recipe but I definitely didn't measure much so it's all an approximation. Cooking is rarely precise so I am sure you can figure it out if you decide to replicate it!

Ingredients (may want to double mushroom and onion sauce)

Grilled Chicken Tenderloins (2-3 per serving)
Portabella Mushrooms
1 large vidalia onion
2 tbsp Olive Oil
2 tbsp Balsamic Vinegar
1 tsp of roasted garlic
1/2 cup of marsala wine
1 cup of reduced sodium chicken broth
1 tsp of flour
2 sprigs of fresh thyme-chopped
Salt and Pepper to taste

Begin by heating olive oil and garlic on medium high heat. Add onions. Cook until beginning to brown and onions are softened.

Add half of marsala wine, half of chicken broth, mushrooms, and thyme. Keep cooking as mixture reduces. Add flour.

Slowly add remaining marsala and chicken broth continuously scraping the bottom of the pan to release flavor.

Meanwhile, grill chicken tenderloins. I marinated mine in balsamic vinegar, marsala wine, and a splash of pure maple syrup.

Top chicken with mushroom and onion sauce and serve with your favorite veggie!

Mini Caramel Pumpkin Cheesecakes

These were so wonderful and had all the flavors of the holidays! Adapted from Picky Palate

Ingredients


8 Oreos, finely ground in food processor

1 1/2 Tablespoons melted butter
8 oz softened cream cheese
1/2 Cup granulated sugar
1/2 Cup pumpkin puree (Libby's)
1 large egg
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon fresh ground nutmeg
1 package of low-fat or fat-free caramel dip

Preheat oven to 350 degrees. Coat mini muffin pan with cooking spray. Combine ground oreos with melted butter in a bowl. Spoon into mini muffin pan to create a base of for the cheesecake. Press down to make flat. Partially bake for 10 minutes.

With an electric mixer beat the cream cheese,  sugar and pumpkin until smooth.  Beat in egg, vanilla, cinnamon and nutmeg until combined.  Pour evenly into the mini muffin pan until about 3/4 way full.  Spoon about a teaspoon of caramel into the tops of each filled cup and swirl with a toothpick gently.  Bake for 25-28 minutes or until cheesecake is cooked through.  Let cool completely.

Remove mini cheesecakes from pan and top with an additional spoonful of caramel. Refrigerate until ready to serve.

Sour Cream Chicken Enchiladas

So we haven't posted anything in FOREVER! It probably will continue to be this way since Colleen and I are both super busy with school and work. Hope everyone had a wonderful Christmas and a Happy New Year. Here is a recipe I made a few weeks ago for delicious chicken enchiladas! Adapted from Food.com

Ingredients

1lb boneless skinless chicken breast (diced)
1 medium onion (diced)
1 tbsp olive oil
8 flour tortillas (8 inch size, I accidentally bough x-large)
2 cups of cheese (mexican blend or monterey jack)
1/4 cup of butter
1/4 cup of flour
1 can of reduced sodium chicken broth
1 cup of light sour cream
1 can of chopped green chilies

Preheat Oven to 400 degrees.

Begin by cooking chicken and onion in pan until chicken is just done. Then fill tortillas with chicken and onion mixture, divide evenly between all tortillas. Add between 1-2 tablespoons of cheese to each tortilla. Roll tortillas and place seam side down in a non-stick 9X13 pan (may also want to spray with cooking spray).

Next in a saucepan over medium-high heat melt butter. Stir in flour to make a roux, continue stirring and cooking until bubbly. 

Next gradually add in chicken broth and bring to a boil, stirring continually. 

Remove from heat and stir in sour cream and green chilies. Then pour sauce over rolled enchiladas. Top with remaining cheese. Bake for 20 minutes or until sauce is bubbling and cheese is melted.

Enjoy!!!