Spray skillet with Misto Olive Oil. Add chicken & cook until no longer pink.
Fill with the mixture & top with the puff pastry.
Sorry for the dark picture, I am pretty sure it was about 12am by the time i actually took a picture of it.
In a large skillet, brown ground beef, onions & garlic. Drain excess fat & add mushrooms. Cook until mushrooms brown up.
Add zucchini, mushroom soup, beef broth, & tomatoes. Bring to a boil. Add pasta. Cover & cook for about 15 minutes or until pasta is cooked.
We top ours with cheese. You can omit this & the additional mushrooms if you'd like.
We are just mushroom lovers.
I made some Onion Potatoes which went great with the chicken. Its just a few red potatoes washed & cut into bite size pieces. Toss with olive oil & a packet of Lipton Onion Soup Mix. Roast in the oven for about 30-40 mins at 425F.
1 Tbs. active dry yeast
3 Tbs. granulated sugar
1 1/4 cups warm water (105° to 115°F)
1 cup warm milk (105° to 115°F)
3 Tbs. unsalted butter, melted
1 Tbs. salt
1 egg, lightly beaten
6 to 6 1/4 cups bread flour, plus more as needed
3/4 cup golden raisins i used 3 cups of peeled, cored, diced apples instead of raisins
3/4 cup dark raisins
For the filling:
2/3 cup firmly packed light brown sugar mixed with 4 1/2 tsp. ground cinnamon
In a bowl, sprinkle the yeast and a pinch of the granulated sugar over 1⁄2 cup of the water and stir to dissolve. Let stand until foamy, about 10 minutes.
In the bowl of an electric mixer fitted with the flat beater, combine the remaining 3/4 cup water, the milk, butter, the remaining granulated sugar, salt, egg and 2 cups of the flour. Beat on medium speed until creamy, about 1 minute. Add the yeast mixture and 1⁄2 cup of the flour and beat for 1 minute. Add the raisins, then beat in the remaining flour, 1⁄2 cup at a time, until the dough pulls away from the sides of the bowl.
Switch to the dough hook. Knead on medium-low speed, adding flour 1 Tbs. at a time if the dough sticks, until smooth and elastic, about 4 minutes. Transfer the dough to a greased deep bowl and turn to coat it. Cover loosely with plastic wrap and let rise at room temperature until doubled in bulk, 1 to 1 1⁄2 hours.
Lightly grease two 9-by-5-inch loaf pans.
Turn the dough out onto a lightly floured board. Divide the dough in half and roll or pat each half into an 8-by-12-inch rectangle. TIP: using flour for my first loaf didn't really work - this is a very sticky dough. For my 2nd loaf, I sprayed the wax paper with non-stick butter spray and my hands a little on my hands and it worked like a charm. Lightly sprinkle each rectangle with half of the filling, leaving a 1-inch border on all sides. Beginning at a narrow end, tightly roll up each rectangle into a compact log. Pinch the ends and the long seam to seal in the filling. Place each log, seam side down, in a prepared pan. Cover loosely with plastic wrap and let rise at room temperature until the dough is about 1 inch above the rim of each pan, 1 to 1 1⁄2 hours.
Preheat an oven to 350°F. Bake until the loaves are golden brown and pull away from the sides of the pan, 35 to 40 minutes. Turn the loaves out onto wire racks and let cool completely. Makes two 9-by-5-inch loaves
I put it in the toaster this morning & had wonderfully fresh cinnamon apple raisin toast for breakfast.
Yes it is a soup mix, but i had to add quite a few things to it.
Italian Sausage, carrots, celery, onions, garlic. Canned tomatoes & tomato paste, chicken broth & red wine.
Creamy Tomato Sauce
I found this on FoodNetwork as well. Its a Giada recipe. I already have a few containers of homemade marinara so I used that in place of store bought marinara.
1 cup purchased marinara sauce
1/2 cup whole-milk ricotta cheese
Salt and freshly ground black pepper
Bring the marinara sauce to a simmer in a medium saucepan over medium heat, whisking often. Whisk in the ricotta and enough reserved cooking water to thin the sauce to desired consistency. For a thicker sauce, use less pasta water; for a thinner sauce, add more water. Return the sauce to a simmer. Season the sauce to taste with salt and pepper.
I can't entirely place what was "wrong" with this dish. I was expecting more flavor from the ravioli, so I don't know if my sauce overpowered it or what. I do think I can build on this recipe though, use the same filling, more spices, homemade ravioli & probably use a Vodka Sauce as opposed to a creamy tomato sauce.
On the menu:
Fresh French Bread with Sun-dried Tomato & Parmesan dipping oil
Chicken Marsala with parmesan pecorino mashed potatoes
Double Chocolate Turtle Cake
I have not mastered the fresh bread making yet. So I made some dinner rolls that failed to rise & had to run to the grocery store & pick up some Pillsbury Crusty Bread. We had a bottle of Sun-Dried Tomato & Parmesan Dipping oil from Viansa so we thought we would try that out as well.
Next on the list Ceasar Salad. Also not something very difficult to make when you buy a kit made by Dole. (I am so very much Semi-Homemade right now). I have been wanting to make my own chicken marsala so I got a recipe from a friend & tried it out.
Chicken Marsala- Audrey, Mothchick
1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
1/2 cup Marsala wine
1/4 cup cooking sherry
In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown.
Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.