I wanted you all to see my NEW Etsy shop banner. I’m so excited about it that I wanted to sweeten the deal!
That’s the coupon code you can use when ordering your Cake In A Can and get $8.00 off.
Either the Super Moist Rum or Kahlua cake would only be $16.99 + S&H
These are homemade half sized old fashion Bundt cakes, shipped to you in an old fashion cookie tin. LOVE IT! This keeps your cake moist longer as well as gets it to you in one piece.
My American-Italian husband loves this dish.
Now that we are no longer banning all of the really tasty foods (such as pasta, potatoes, bread) from our home, I decided to make it for him. I feel like I haven’t cooked anything GOOD is ages. While I as in the supermarket down the road a piece, all the folk that work there kept asking me if we had been on vacation in Hawaii again. I didn’t want to say that I like the green grocer farther down the trail, and pretty much that’s all we’ve eaten.
Chicken Marsala dalla mia Cucina
4 boneless-skinless Chicken thighs (or breasts)
¼ C Flour
½ tsp Salt
1 tsp Pepper
10 oz sliced Crimini Mushroom
½ small Onion, diced fine
1 Garlic clove, minced
¾ C dry Marsala Wine
1 ¼ C Chicken broth
2 Tbsp Butter
2 Tbsp Olive Oil
In a large pan heat EVOO, sauté mushrooms until brown, remove to a bowl. Add more oil if needed along with a little butter for flavor and sweat onions until just translucent; add garlic & sauté until fragrant, transfer to the bowl with the mushrooms. Toss the chicken in flour, combined with the salt & pepper. Shake off any excess flour and add more oil to the pan; brown the chicken for about 3 minutes per side; transfer to another plate. Add wine and scarp up all brown bits stuck to the bottom of the pan, then pour in broth; add back onions and mushrooms to the pan and bring to a bubble. Swirl in 2 Tbsp of butter and reduce for a few minutes; add back in the chicken and simmer for about 5 minutes until sauce thickens further. Serve over pasta or polenta, also nice with roasted potatoes. (I made Rosemary Potatoes, very delicious with the Marsala sauce)
I also made Peas (frozen) with Prosciutto. Very simple, brown a handful of chopped Prosciutto in some Olive Oil; add your peas, about 1/2 to 3/4 cup per person, along with a good splash (maybe a ¼ cup) of chicken broth. Cover and heat the peas through, serve.
This hit all the notes for me.