Since I’m not driving to LA every weekend, I have time to cook. Like real food, guys!
I’m still cooking for the week, but it’s so much easier now cooking for one instead of two. And THANK GOD for the dishwasher! The one downside is my tiny kitchen, but hey, I’m used to having no counter space.
Here are some meals I’ve made in the past few weeks:
Enchilada Chicken Stew
Country Style Pork Ribs
And here’s me trying to get fancy…
Roasted Pork Tenderloin, Polenta, Nectarines, Collard Greens, Balsamic Reduction
This dish was inspired by a friend from college who is actually a chef, unlike myself. She posted a picture and I thought it would be easy to recreate… well, easier than anything else she has posted. I’m sure mine didn’t taste nearly as good as hers, but good job, good effort right???
This is one of my favorite recipes – always on my go-to list! So easy and so delicious.
(yields about ~8 servings – I serve 1 piece of chicken each with veggies on the side)
1/2 cup all purpose flour
1 teaspoon garlic salt
1/2 teaspoon freshly ground pepper
1 teaspoon oregano
4 skinless, boneless chicken breast halves – cut in half (into 8 pieces) and pounded to 1/4 inch thickness
3 tablespoon butter
4 tablespoon olive oil
1/2 cup chopped shallots
2 cups sliced baby portobellas (creminis are excellent as well)
1 cup sweet Marsala wine
1/2 cup cooking sherry
2 tablespoon brown sugar
1 tablespoon Wondra flour (to thicken sauce)
1. In a shallow dish, mix all purpose flour, salt, pepper and oregano. Coat chicken in flour mixture.
2. In a large skillet, melt 2 tablespoon butter and 3 tablespoon oil on medium heat. Lightly brown chicken and remove from pan (don’t fully cook the chicken at this point since it will finish cooking in the Marsala sauce).
3. Melt remaining 1 tablespoon butter and 1 tablespoon oil in pan and add shallots. Cook for about 30 seconds and add sliced mushrooms.
4. When mushrooms brown and shallots turn translucent, pour in Marsala wine and sherry to deglaze pan (scrapping up the bits from the bottom). Stir in brown sugar and Wondra flour before adding all of the chicken back into the pan.
5. Reduce heat and let the chicken simmer in the Marsala sauce for 10-15 mins (rearrange the chicken half way so that every piece gets an opportunity to be submerged in the sauce.
Serve over rice, pasta, etc (or eat as is like I did).