Chicken Marsala with Gorgonzola Cream Sauce

I have two great things to share with you all this morning!  This fantastic recipe for Chicken Marsala with Gorgonzola sauce and the gorgeous Kensington Platter it's sitting on! 

I got this recipe from a special issue magazine from Fine Cooking called Real Italian.  For $10 I think I did better with this purchase than some of my cookbooks because there are so many recipes I can see myself trying.  I didn't change this recipe much, I just added an entire package of mushrooms (10 oz)  so I upped the garlic to 3 cloves, upped the marsala by another splash and added a little more cream because I wanted it to have a little more sauce for the pasta.  I also used a little butter along with the oil when sauteing the chicken and mushrooms.The recipe didn't have pasta in the recipe but in the photo it was served over pasta so I just tossed it together.  If you don't want to use pasta you can serve it over rice or even polenta.  If you toss is with 1/2 pound of pasta this dish can serve 4 easily.

So what do you all think of this platter?  I've been eyeing it since I first saw the Entertaining at Home Catalog and when I joined the company I found out that I could earn it for free! EAH has no minimums but they have a ton of awesome incentives that you can choose to participate in.  The first month I didn't even realize I earned any free product until I got an email telling me I did.  I was certainly surprised!  This month I was expecting my incentive gift and was thrilled when it got here! I knew I wanted to use it right away and so here it is!  Take a look at how beautiful this is! You can see more information about this platter and stand on page 10 of our catalog.  You can view that by clicking on this link and then clicking on Preview our Spring Catalog.

Chicken Marsala with Creamy Gorgonzola Sauce

As seen in The Best of Fine Cooking - Real Italian

Issue No. 36

Serves 2 -3

Ingredients:

1 lb boneless, skinless chicken breast halves (about 3)
Kosher salt and freshly ground black pepper
3 tbsp extra virgin olive oil
6 oz cremini mushrooms, sliced
2 large cloves garlic, minced
1/2 cup dry marsala
1/3 cup heavy cream
1 1/2 oz. crumbled gorgonzola (1/3 cup)
1 tbsp. chopped fresh parsley


Directions:

1.  Trim the chicken, removing the tenders and slice on an angle into 3/4 inch thick pieces, and then season generously with salt and pepper. In a 10 inch straight sided saute pan, heat 2 tbsp olive oil over medium high heat until it shimmers.  Add half the chicken and cook, flipping once, until lightly browned and just barely cooked through, 1-2 mins per side. Transfer to a plate and repeat with remaining chicken.

2.  Return the pan to medium-high heat and add the remaining tsp of oil.  Add mushrooms, season lightly with salt and saute, stirring with a wooden spoon until softened and well browned, 3-4 minutes. Reduce the heat to medium and add the garlic, and cook, stirring constantly until fragrant, 20-30 seconds.  Pour in the  Marsala and scrape the pan with the spoon to loosen any browned bits; simmer until the Marsala is reduced slightly, about 2 minutes.  Stir in the cream and simmer until thickened slightly, about 2-3 minutes.  Add two thirds of the Gorgonzola and stir until melted, 1-2 minutes.  Taste the sauce; add salt and pepper as needed, add the chicken along with any accumulated juices and turn to coat with the sauce.  Serve immediately, sprinkled with the remaining cheese and the parsley. 

Click here for a Printable Version of Chicken Marsala with Gorgonzola Cream Sauce.

Chicken Marsala with Gorgonzola Cream Sauce

I have two great things to share with you all this morning!  This fantastic recipe for Chicken Marsala with Gorgonzola sauce and the gorgeous Kensington Platter it's sitting on! 

I got this recipe from a special issue magazine from Fine Cooking called Real Italian.  For $10 I think I did better with this purchase than some of my cookbooks because there are so many recipes I can see myself trying.  I didn't change this recipe much, I just added an entire package of mushrooms (10 oz)  so I upped the garlic to 3 cloves, upped the marsala by another splash and added a little more cream because I wanted it to have a little more sauce for the pasta.  I also used a little butter along with the oil when sauteing the chicken and mushrooms.The recipe didn't have pasta in the recipe but in the photo it was served over pasta so I just tossed it together.  If you don't want to use pasta you can serve it over rice or even polenta.  If you toss is with 1/2 pound of pasta this dish can serve 4 easily.

So what do you all think of this platter?  I've been eyeing it since I first saw the Entertaining at Home Catalog and when I joined the company I found out that I could earn it for free! EAH has no minimums but they have a ton of awesome incentives that you can choose to participate in.  The first month I didn't even realize I earned any free product until I got an email telling me I did.  I was certainly surprised!  This month I was expecting my incentive gift and was thrilled when it got here! I knew I wanted to use it right away and so here it is!  Take a look at how beautiful this is! You can see more information about this platter and stand on page 10 of our catalog.  You can view that by clicking on this link and then clicking on Preview our Spring Catalog.

Chicken Marsala with Creamy Gorgonzola Sauce

As seen in The Best of Fine Cooking - Real Italian

Issue No. 36

Serves 2 -3

Ingredients:

1 lb boneless, skinless chicken breast halves (about 3)
Kosher salt and freshly ground black pepper
3 tbsp extra virgin olive oil
6 oz cremini mushrooms, sliced
2 large cloves garlic, minced
1/2 cup dry marsala
1/3 cup heavy cream
1 1/2 oz. crumbled gorgonzola (1/3 cup)
1 tbsp. chopped fresh parsley


Directions:

1.  Trim the chicken, removing the tenders and slice on an angle into 3/4 inch thick pieces, and then season generously with salt and pepper. In a 10 inch straight sided saute pan, heat 2 tbsp olive oil over medium high heat until it shimmers.  Add half the chicken and cook, flipping once, until lightly browned and just barely cooked through, 1-2 mins per side. Transfer to a plate and repeat with remaining chicken.

2.  Return the pan to medium-high heat and add the remaining tsp of oil.  Add mushrooms, season lightly with salt and saute, stirring with a wooden spoon until softened and well browned, 3-4 minutes. Reduce the heat to medium and add the garlic, and cook, stirring constantly until fragrant, 20-30 seconds.  Pour in the  Marsala and scrape the pan with the spoon to loosen any browned bits; simmer until the Marsala is reduced slightly, about 2 minutes.  Stir in the cream and simmer until thickened slightly, about 2-3 minutes.  Add two thirds of the Gorgonzola and stir until melted, 1-2 minutes.  Taste the sauce; add salt and pepper as needed, add the chicken along with any accumulated juices and turn to coat with the sauce.  Serve immediately, sprinkled with the remaining cheese and the parsley. 

Click here for a Printable Version of Chicken Marsala with Gorgonzola Cream Sauce.

Entertaining at Home

I think it's about time I tell you what's been keeping away from my regular blogging.  It's really exciting news and I am thrilled to share this part of my life with you all!

Two months ago I decided to take a chance and get started with my own home based business.  I needed some extra income but I wanted it to be with something that I found to be fun and that fits my personality.  If you know me at all, you know that I love to cook and entertain.  Having people over makes me really happy.  I love to share food and recipes and have fun with my friends and family.  It's what life is all about for me.  It must have been written in the stars because I discovered a company called Entertaining at Home, a direct sales party business.  Did you get that?  Entertaining....at....Home, can anything be more....ME????  The idea behind this company is that due to these hard economic times, people are spending less money going out to dinner and spending more time entertaining their friends and family in their own homes.  Our catalog is filled with items to make that experience more beautiful, fun and exciting!  Unlike some other home based businesses, we are in the business of sharing with people.  Our products aren't going to only please our customers but also the guests that they have in their homes! When you serve your food on a beautfiully decorated table your experience is hightened, we feel luxurious and everyone has an even better time! 

I know some you have noticed that I have used some of our products in photos already because you have left comments and emails complimenting them.  That's so nice!  Thank you! I will be sure to add more pictures in the near future and I promise to get back to my regular schedule of posting very soon.  I've been putting a lot of my energy into getting my business off the ground and boy is it paying off! 

Wait, I still have more news! Entertaining at Home has recently purchased another direct sales company!  We are in the process of merging the two and relaunching  into an even bigger and better company!!!  We'll have additional revenue streams and more technology! Stay tuned because in one week I will let you know our new company name!  I am so excited about this and I just can't hold it in anymore!

If you are interested in seeing our products feel free to view our catalog online at http://www.micheleb.eahweb.com/.  If you are in the New Jersey area and are interested in hosting an at home show with me please send me a personal email.  If you are looking for some extra income and want to be part of a ground floor opportunity and become a "Founding Consultant" please contact me through my website or through the "Contact Me" Tab at the top of this website.  Last but certainly not least if you are curious and want to hear more, please email me and I would love to fill you in on the smaller details!

Thank you to all of you who made it through this very long post! Please comment and let me know what you think!

Wish me luck!!!


PS - How could I have forgotten!!!  Mario Batali designed a line for us called Italian Stitch!  You're going to LOVE IT!

Entertaining at Home

I think it's about time I tell you what's been keeping away from my regular blogging.  It's really exciting news and I am thrilled to share this part of my life with you all!

Two months ago I decided to take a chance and get started with my own home based business.  I needed some extra income but I wanted it to be with something that I found to be fun and that fits my personality.  If you know me at all, you know that I love to cook and entertain.  Having people over makes me really happy.  I love to share food and recipes and have fun with my friends and family.  It's what life is all about for me.  It must have been written in the stars because I discovered a company called Entertaining at Home, a direct sales party business.  Did you get that?  Entertaining....at....Home, can anything be more....ME????  The idea behind this company is that due to these hard economic times, people are spending less money going out to dinner and spending more time entertaining their friends and family in their own homes.  Our catalog is filled with items to make that experience more beautiful, fun and exciting!  Unlike some other home based businesses, we are in the business of sharing with people.  Our products aren't going to only please our customers but also the guests that they have in their homes! When you serve your food on a beautfiully decorated table your experience is hightened, we feel luxurious and everyone has an even better time! 

I know some you have noticed that I have used some of our products in photos already because you have left comments and emails complimenting them.  That's so nice!  Thank you! I will be sure to add more pictures in the near future and I promise to get back to my regular schedule of posting very soon.  I've been putting a lot of my energy into getting my business off the ground and boy is it paying off! 

Wait, I still have more news! Entertaining at Home has recently purchased another direct sales company!  We are in the process of merging the two and relaunching  into an even bigger and better company!!!  We'll have additional revenue streams and more technology! Stay tuned because in one week I will let you know our new company name!  I am so excited about this and I just can't hold it in anymore!

If you are interested in seeing our products feel free to view our catalog online at http://www.micheleb.eahweb.com/.  If you are in the New Jersey area and are interested in hosting an at home show with me please send me a personal email.  If you are looking for some extra income and want to be part of a ground floor opportunity and become a "Founding Consultant" please contact me through my website or through the "Contact Me" Tab at the top of this website.  Last but certainly not least if you are curious and want to hear more, please email me and I would love to fill you in on the smaller details!

Thank you to all of you who made it through this very long post! Please comment and let me know what you think!

Wish me luck!!!


PS - How could I have forgotten!!!  Mario Batali designed a line for us called Italian Stitch!  You're going to LOVE IT!

Soft Polenta with Sausage and Beef Ragu

It doesn't get any easier than this!  I'm thinking that the photo doesn't really capture the yumminess of this simple dish but it's too good not to share it anyway!

Polenta can be made a number of ways.  Soft (like you see here), fried, grilled and baked.  All of the variations start out soft like this so this is the easiest version of them all. 

Polenta is great topped with a meaty sauce or if you are a vegetarian, a yummy sauce with mixed mushrooms is fantastic!  I used my Sausage and Beef Ragu that I posted yesterday and it was a great way to use up the leftover sauce.  This is pefect to make for one so it's a great go to meal when you don't feel like working up a sweat in the kitchen if you're alone.  Just follow the directions on the package and use the serving size as a guide. 

Soft Polenta with Sausage and Beef Ragu

Serves 1-2

Ingredients:

1/3 cup Instant Polenta
1 cup chicken broth
1/2 cup Romano or Pamigiano Cheese
1 tablespoon butter
About 1/4 cup milk (nice splash for creaminess)
1 cup of prepared sauce such as Sausage and Beef Ragu

Tools - Whisk

Directions:

Bring chicken broth to boil in a small pot.  Add polenta slowly while continuously stirring with the whisk.  Stir for about 2-3 minutes until thick and smooth.  Add butter, milk, cheese and stir until incoporated.  Taste for seasoning.  Pour immediately into bowls and top with heated sauce. 

Enjoy!

Click here for a Printable Version of Soft Polenta with Sausage and Beef Ragu

Soft Polenta with Sausage and Beef Ragu

It doesn't get any easier than this!  I'm thinking that the photo doesn't really capture the yumminess of this simple dish but it's too good not to share it anyway!

Polenta can be made a number of ways.  Soft (like you see here), fried, grilled and baked.  All of the variations start out soft like this so this is the easiest version of them all. 

Polenta is great topped with a meaty sauce or if you are a vegetarian, a yummy sauce with mixed mushrooms is fantastic!  I used my Sausage and Beef Ragu that I posted yesterday and it was a great way to use up the leftover sauce.  This is pefect to make for one so it's a great go to meal when you don't feel like working up a sweat in the kitchen if you're alone.  Just follow the directions on the package and use the serving size as a guide. 

Soft Polenta with Sausage and Beef Ragu

Serves 1-2

Ingredients:

1/3 cup Instant Polenta
1 cup chicken broth
1/2 cup Romano or Pamigiano Cheese
1 tablespoon butter
About 1/4 cup milk (nice splash for creaminess)
1 cup of prepared sauce such as Sausage and Beef Ragu

Tools - Whisk

Directions:

Bring chicken broth to boil in a small pot.  Add polenta slowly while continuously stirring with the whisk.  Stir for about 2-3 minutes until thick and smooth.  Add butter, milk, cheese and stir until incoporated.  Taste for seasoning.  Pour immediately into bowls and top with heated sauce. 

Enjoy!

Click here for a Printable Version of Soft Polenta with Sausage and Beef Ragu

Penne with Sausage and Beef Ragu

Sometimes we just need something a little different.  Not too crazy, just a little altered.  That's what this recipe is.  It's a basic meat sauce recipe that has ground beef and sausage in it.  It's very tasty, I promise!

Sausage and Beef Ragu

Ingredients:

2 cans crushed tomatoes
1 medium onion, diced
4 cloves garlic, finely chopped
1 lb ground beef
1 lb ground sausage meat or 6 sweet sausage links removed from their casing
6-7 basil leaves (or 2 frozen cubes)
salt and pepper
garlic powder
Mrs. Dash Table Blend
Extra Virgin Olive Oil
1 tsp sugar

Directions:

Break up sausage with you fingers and add to a preheated pot with 1 tablespoon oil.  Add ground beef.  Saute beef ans sausage until browned. Sprinkle with garlic powder, Mrs. Dash, salt and freshly cracked black pepper. Use a potato masher or wooden spoon to break up the meat so you don't have any large chunks. Drain oil from meat and set aside.

Saute onion and garlic in EVOO. Return meat to pot and add tomatoes. Swish water in the cans and add about ½ can of water or as needed so it’s not too thick. Season with salt and pepper to taste and add basil. Let cook for ½ hour, stirring occasionally so sauce does not burn. Taste again for seasoning. Add 1 tsp of sugar or a little more if needed. Allow sauce to cook for ½ hour more and taste again.

Serve over your favorite pasta.

Click here for a Printable Recipe of Sausage and Beef Ragu.

Penne with Sausage and Beef Ragu

Sometimes we just need something a little different.  Not too crazy, just a little altered.  That's what this recipe is.  It's a basic meat sauce recipe that has ground beef and sausage in it.  It's very tasty, I promise!

Sausage and Beef Ragu

Ingredients:

2 cans crushed tomatoes
1 medium onion, diced
4 cloves garlic, finely chopped
1 lb ground beef
1 lb ground sausage meat or 6 sweet sausage links removed from their casing
6-7 basil leaves (or 2 frozen cubes)
salt and pepper
garlic powder
Mrs. Dash Table Blend
Extra Virgin Olive Oil
1 tsp sugar

Directions:

Break up sausage with you fingers and add to a preheated pot with 1 tablespoon oil.  Add ground beef.  Saute beef ans sausage until browned. Sprinkle with garlic powder, Mrs. Dash, salt and freshly cracked black pepper. Use a potato masher or wooden spoon to break up the meat so you don't have any large chunks. Drain oil from meat and set aside.

Saute onion and garlic in EVOO. Return meat to pot and add tomatoes. Swish water in the cans and add about ½ can of water or as needed so it’s not too thick. Season with salt and pepper to taste and add basil. Let cook for ½ hour, stirring occasionally so sauce does not burn. Taste again for seasoning. Add 1 tsp of sugar or a little more if needed. Allow sauce to cook for ½ hour more and taste again.

Serve over your favorite pasta.

Click here for a Printable Recipe of Sausage and Beef Ragu.

Easy Individual Flan

It's that time again.  My turn for me to make dessert for my dinner group, The Dinner Divas.  I think I am getting better but I still can't help feeling nervous that it's going to turn out awful.  I have to say that although this started off a little shaky, it turned out really well!

I found this recipe at grouprecipes.com.  Although the custard came out excellent the caramel recipe was missing a main ingredient. The recipe stated to melt the sugar in a preheated pan until it melts and becomes caramel.  Well, that just didn't happen.  After speaking with some more experienced bakers, the sugar needed to melt in water to become caramel. What a mess.  My poor all-clad pot was put to the test and I was able to get the sugar out after it hardened in my pot.  It took a while but I saved my precious pot.   Luckily I had caramel sauce and butterscotch sauce (for ice cream) in my fridge and I used that instead.  Turned out fabulous!  The custard was perfect and everyone liked it.  What a surprise, right? Ha ha ha!

I am going to put a link to the recipe if you'd like to see it yourself.  I did leave a comment there so no one has the same issue I did.  Hopefully everyone else knows better or knows to read the comments.  I am going to give you the recipe without the sauce though because I didn't get to try it the right way.  The recipe states that it will fill 6 ramekins.  Maybe they are very large ramekins because I used 8 regular sized ramekins and I had so much of the custard that I threw half of it away.  I would have made another large one but I didn't have enough caramel.  I baked mine for about 1 hour until they were no longer jiggly in the middle. 

Easy Flan Recipe

From GroupRecipes.com

Ingredients: 

Prepared Caramel Sauce
6 large eggs
1/2 cup sugar
1 14oz can sweetened condensed milk
2 - 13 oz cans evaporated milk
1 teaspoon vanilla

Directions:

Preheat oven to 325 degrees.  Pour 2-3 tablespoons caramel into each ramekin, tilting to swirl the caramel around the sides.  Using a hand held mixer, blend the eggs together.  Mix in the milks then slowly add in the sugar and then the vanilla.  Blend until smooth after each ingredient is added.

Pour custard into caramel lined ramekins.  Place ramekins in a large glass or ceramic baking dish and fill with about 1-2 inches of hot water.  Bake for 45 minutes in the water bath and check with a knife just to the side of the center.  If the knife comes out clean, it's ready.  Remove and let cool.  Let each ramekin cool in the refrigerator for 1 hour. Invert each ramkekin onto a small plate, the caramel sauce will flow over the custard. 

Click here for a printable version of Easy Individual Flan.

Easy Individual Flan

It's that time again.  My turn for me to make dessert for my dinner group, The Dinner Divas.  I think I am getting better but I still can't help feeling nervous that it's going to turn out awful.  I have to say that although this started off a little shaky, it turned out really well!

I found this recipe at grouprecipes.com.  Although the custard came out excellent the caramel recipe was missing a main ingredient. The recipe stated to melt the sugar in a preheated pan until it melts and becomes caramel.  Well, that just didn't happen.  After speaking with some more experienced bakers, the sugar needed to melt in water to become caramel. What a mess.  My poor all-clad pot was put to the test and I was able to get the sugar out after it hardened in my pot.  It took a while but I saved my precious pot.   Luckily I had caramel sauce and butterscotch sauce (for ice cream) in my fridge and I used that instead.  Turned out fabulous!  The custard was perfect and everyone liked it.  What a surprise, right? Ha ha ha!

I am going to put a link to the recipe if you'd like to see it yourself.  I did leave a comment there so no one has the same issue I did.  Hopefully everyone else knows better or knows to read the comments.  I am going to give you the recipe without the sauce though because I didn't get to try it the right way.  The recipe states that it will fill 6 ramekins.  Maybe they are very large ramekins because I used 8 regular sized ramekins and I had so much of the custard that I threw half of it away.  I would have made another large one but I didn't have enough caramel.  I baked mine for about 1 hour until they were no longer jiggly in the middle. 

Easy Flan Recipe

From GroupRecipes.com

Ingredients: 

Prepared Caramel Sauce
6 large eggs
1/2 cup sugar
1 14oz can sweetened condensed milk
2 - 13 oz cans evaporated milk
1 teaspoon vanilla

Directions:

Preheat oven to 325 degrees.  Pour 2-3 tablespoons caramel into each ramekin, tilting to swirl the caramel around the sides.  Using a hand held mixer, blend the eggs together.  Mix in the milks then slowly add in the sugar and then the vanilla.  Blend until smooth after each ingredient is added.

Pour custard into caramel lined ramekins.  Place ramekins in a large glass or ceramic baking dish and fill with about 1-2 inches of hot water.  Bake for 45 minutes in the water bath and check with a knife just to the side of the center.  If the knife comes out clean, it's ready.  Remove and let cool.  Let each ramekin cool in the refrigerator for 1 hour. Invert each ramkekin onto a small plate, the caramel sauce will flow over the custard. 

Click here for a printable version of Easy Individual Flan.