Copycat Olive Garden Stuffed Chicken Marsala

 The rich and creamy marsala and mushroom sauce was amazing and complimented the stuffed chicken breast perfectly. Stuffed Chicken Marsala is one of my favorites at the Olive Garden. With this recipe, I can make it anytime I want!

Ingredients

Cheese Stuffing

1/2 cup smoked shredded cheese (provolone or gouda)

8-oz package mozzarella cheese, shredded

1/4 cup Parmesan cheese, grated

1/2 cup breadcrumbs

1 tsp fresh garlic, minced

1/4 tsp red pepper flakes, crushed

2 Tbsp sun-dried tomato flakes (drain first if in oil)

1/3 cup green onions, thinly sliced

3/4 cup sour cream (6 oz)

1/2 tsp salt

1/2 tsp black pepper

Sauce

1 small onion, cut in half and thinly sliced lengthwise

24 fl oz Marsala wine

8 fl oz heavy cream

2 small containers button mushrooms, thinly sliced (6 cups)

Salt and pepper to taste

2 lbs skinless, boneless chicken breasts

4 fl oz olive oil

2 cups all-purpose flour

Instructions

Pre-heat oven to 350°F. COMBINE all cheese stuffing ingredients in a mixing bowl.

BUTTERFLY thickest section of chicken breasts to create 2 lobes. Pound each breast between 2 sheets of plastic wrap until ¼” – ½” thick.

PLACE flattened chicken breasts on a plate and place desired amount of stuffing on one lobe of each chicken breast. Gently press stuffing down so it resembles a hockey puck.

FOLD over other lobe of chicken breast; does not have to seal.

HEAT large sauté pan over medium heat.

ADD olive oil and heat until shimmering.

PLACE flour in a shallow pan and season to taste with salt and pepper.

DREDGE stuffed chicken breasts in flour, shaking off excess.

SAUTE chicken breasts with preheated oil, cooking until each side is golden brown.

REMOVE chicken from pan and place in a baking dish.

BAKE for 10-20 minutes, or until juices run clean and center of chicken reaches 165°F.

ADD onions to sauté pan, and stir to loosen chicken drippings. After 2 minutes, add mushrooms and sauté until onions are translucent.

DEGLAZE pan with Marsala wine – make sure to incorporate drippings from bottom of pan.

HEAT wine to a simmer and add heavy cream. Simmer on low heat until reduced by half.

PLACE cooked chicken breasts on a plate and top each with onions, mushrooms and sauce.

SERVE with your favorite garlic mashed potato recipe.

found recipe https://flavorite.net/?s=Copycat+Olive+Garden+Stuffed+Chicken+Marsala

Jalapeño Cornbread Waffles Topped With Chili

 

INGREDIENTS

1 box cornbread mix

Eggs (as directed on cornbread package)

Milk (as directed on cornbread package)

1 tbsp. honey

2 heaping tbsp. jalapeños

1/4 cup sweet corn niblets

1 can chili

Cheddar cheese, shredded

Sour cream

Avocado

INSTRUCTIONS

Preheat waffle iron on medium heat. Prepare cornbread batter as directed on box, adding the sweet corn niblets, jalapeños, and honey. Do not to overmix.

Pour cornbread batter into waffle iron, being careful to not overfill it. Close waffle iron and cook for approximately 3-4 minutes on medium heat.

While the waffles are cooking, heat up the chili in a small sauce pan.

Stack finished cornbread waffles and top with chili, sour cream, cheddar cheese, and fresh avocado. Serve immediately.

Found Recipe https://inspiredimperfection.com/recipes/cornbread-waffles-and-chi

Black Magic Cake

Ingredients

1 3/4 c

all-purpose flour

2 c

sugar

3/4 c

cocoa powder

2 tsp

baking soda

1 tsp

baking powder

1 tsp

salt

2

eggs

1 c

strong black coffee, cooled

1 c

buttermilk

1/2 c

vegetable oil

1 tsp

real vanilla extract

CHOCOLATE FROSTING

1/2 c

margarine, softened

2 oz

melted unsweetened chocolate, cooled

3 c

powdered sugar

3 Tbsp

milk

2 tsp

real vanilla extract

Dry ingredients added to the bowl.

Combine flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl or stand mixer.

Wet ingredients added to the bowl.

Add eggs, coffee, buttermilk, oil, and vanilla. Beat at medium speed for two minutes. The batter will be thin.

Batter poured into a baking dish.

Pour batter into a greased and floured 9x13 pan or two 9 inch cake pans.

Baked chocolate cake cooling.

Bake at 350 degrees for 35-40 minutes for a 9x13, or 30-35 minutes for layer pans.

Whipping the frosting ingredients together.

Combine frosting ingredients and mix with a hand or stand mixer.

Black Magic Cake frosted.

Spread frosting on cooled cake.

Blackberry-Swirl Pound Cake

 

Blackberry-Swirl Pound Cake

 
Great Beautiful Cake your family will love.

a jar blackberry jam

1/2 cup unsalted butter, room temperature

6 ounces blackberries (1 1/3 cups)

1 1/4 cups plus 2 T sugar 

1 1/2 cups self-raising flour

2 large eggs, slightly beaten

1/2 tsp pure vanilla extract

1/2 cup sour cream, room temperature

1.  Preheat oven to 350.  Lightly butter a 5-by-9-inch loaf pan and line with parchment, leaving a 2-inch overhang. 

2.  In a food processor, puree blackberries with 2 T sugar.  In a medium bowl, whisk together flour, salt, and baking powder.

3.  In a large bowl, using an electric mixer, beat together butter and 1 1/4 cups sugar until light and fluffy, 5 minutes.  Add eggs and vanilla and beat to combine, scraping down bowl as needed.  With mixer on low, add flour  in 3 additions, alternating with sour cream, beginning and ending with flour mixture.

4.  Transfer half the batter to pan and dot with 1/2 cup blackberry puree.  Repeat with remaining batter and puree.  With a skewer or thin-bladed knife, swirl batter and puree together.  Bake until golden brown and a toothpick inserted in center of cake comes out clean, about 1 1/4 hours.  Let cool in pan on a wire rack 30 minutes.  Lift cake out of pan and place on a serving plate.  Let cool completely. cutting the top off cake making a well in the cake and adding blackberry jam on top before slicing.

Blackberry Jam

How To Make Home Made Chicken Broth

Onion Biscuits

 Flaky, tender sour cream and onion biscuits 

Yield: 8 biscuits

Ingredients

8 scallions

12 tbsp chilled unsalted butter, divided

1 tsp freshly ground black pepper

1¼ tsp sugar

2½ cups self-raising flour

1¼ cups sour cream

Instructions

Heat oven to 425F.

Trim the roots from the scallions. Thinly slice crosswise and set aside.

Melt 2 tbsp of the butter and set aside.

Whisk together black pepper and sugar, and flour in a large bowl.

Cut the remaining 10 tbsp of butter into ½-inch pieces. Use your fingers to cut the butter into the flour mixture, smashing it with your fingers and rubbing it into the flour until there are mostly pea-sized bits of butter. Add in the scallions and toss to combine.

Create a well in the center of the dough and pour the sour cream into the center. Use a fork to mix it together until clumps start to form.

Pour the dough onto a lightly floured surface and knead until it starts to come together. Pat the dough into an 8x4-inch rectangle.

Working from a short side, fold the dough into thirds as you would a piece of paper if you were trying to fit it into an envelope. Pat it again into an 8x4-inch rectangle then fold it in thirds again. Pat again into an 8x4-inch rectangle.

Cut the rectangle into 8 equal sized biscuits. Brush with the reserved melted butter. 

Spaghetti Squash

 

Fried Cornbread - Southern Cornmeal Hoecakes

 

Hoe cake is a Southern bread that is cooked in an iron skillet, like cornbread. This recipe stems back to my great-great -great -great grandmother.

1 1/2 cups self raising flour

1 1/2 cups self raising cornmeal 2 Tablespoon Sugar 3 Large Eggs 1/4 cup Melted butter 1 Cup Buttermilk or whole milk 2/3 Cup Water Choice of Oil In a large bowl, put in all the dry ingredients, in a medium size bowl, beat the eggs, add the buttermilk, butter & water until combined. Wisk gently the wet mixture with the dry until combined. Heat oil over medium in a large non stick or cast iron skillet. Ladle in the batter sort of thin. Fry on both sides until golden brown. Serve with your choice of butter & syrup.

Turnip Greens Stew

 

Lovers of greens with love this simple stew.what so good about it > It's not so costly to make and quick and easy stew your're be out the kitchen in know time.

Steps

wash 3 lb turnip greens very well with water

set a side

 peel ,cut and clean 5 medium turnip roots very well...Cut roots in medium size pieces

In a pan add 1/4 cup of cooking oil and 3 cup smoke chopped meat1 1/2 cup onions 1 cup celery and your season your choose. cook until tender.

 keep stirring on medium heat

Cook the turnips greens same way 1/4 cup of oils in another pan cook until tender uses the same pan

cook turnips roots the same way until tender

place everything in a stock pot with 6 cup chicken broth. add more season to taste simmer for 10 mins

Beef Short Rib Stew

 

It's Cold outside and you need something warm inside of you.The best thing is too do is make a big pot of beef stew and eat on it for at least three days. I love a lot tomatoes in my beef stew it just the best tasting broth around. Short rib in your stew.... I call it stew on the bone. 


Ingredients

6 beef short ribs, trimmed of fat

Flour for dusting

1/4 cup good cooking 

2 cups chopped onion

1 cups diced celery

2 cup carrots, peeled and large-diced

3 garlic cloves, minced

6 tablespoons tomato paste

6 cups beef stock

6 med potatoes cut up

6 med tomatoes cut up

Directions

Salt and pepper

Short ribs dust them with flour.

Place the short ribs in a frying pan and brown on both sides and add to a large Dutch oven

Adding beef broth and cook for 30 mins on med heat.


Then add on top of short ribs add celery, 1 cup onions, carrots, tomatoes and garlic and salt and pepper to taste or your choice of season and herbs.

Cook stew on med heat  20 mins.after 20 mins....gently take out shout ribs out and set a side.

Add potatoes 1 cup onions cook until potatoes are tender.

Stir in tomatoes paste and let the tomatoes paste cook until stew thicken (add more beef broth if needed)

After stew is thicken at the shout ribs back in and simmer about 10 mins.

When doing this step it cover the rid with the sauce of the tomatoes and keep the ribs together.

Turkey Stew In A Bread Bowl

 

This is the most simply stew to prepared in mins with that left over Thanksgiving Turkey.

You will need

2 can cream chicken soup

 1 can carrots

6 New Potatoes peel and cook tender

2 cups cooked left over turkey

Add cream of chicken soup to pan

Add 2 cups chicken broth stir until creamy

 Add cook carrots and potatoes and your own spices.

Fold in Turkey

Simmer on low heat until all blend together serve in bread bowls

Fondant Sweet Potatoes

 

3 lb sweet potatoes – 3 thick ones 

1 1/2 tbsp butter , unsalted, melted 

1 1/2 tbsp olive oil 

/4 tsp salt 

1/2 tsp black pepper

1 1/2 tbsp Rosemary 

 

MAPLE BUTTER PECAN Glaze

1/2 cup maple syrup (pure, Note 3)

2 tbsp butter , unsalted

1/3 cup pecans , chopped (Note 4)

1/2 tsp cinnamon

Pinch of salt

SERVING

1 1/2 tsp fresh rosemary leaves 

Instructions

FONDANT POTATOES:

Preheat oven to 350

Cut the potatoes into 3cm / 1.2″ discs.

Place the potatoes in a large roasting pan or baking sheet with tallish sides (we're adding liquid later).

Drizzle with butter and oil, sprinkle with half the salt and pepper. Squidge around, turn potatoes, sprinkle with remaining salt and pepper.

Roast: Place in the oven and roast for 20 minutes.

Turn, continue roasting: Carefully turn potatoes, then roast for a further 15 minutes.

Baste, add stock: Spoon the butter/oil collecting in the pan over the potatoes. Then carefully pour the stock in around the potatoes, and scatter the garlic into the liquid.

Roast to absorb stock: Return to the oven, and roast for a further 15 to 20 minutes or until most of the liquid has been absorbed/evaporated. The exact time depends on the height of pan walls / how heavy-based your pan is etc.

Assemble & serve: Transfer potatoes to serving platter, scraping up some of the pan juices as you go and piling them high on the plate. Pour over Maple Butter Pecan Sauce and sprinkle with fresh thyme leaves just before serving. Serve warm – or at room temperature!

MAPLE BUTTER PECAN SAUCE:

Place pecans in a saucepan or small skillet over medium high heat. Stir for 30 seconds until you can smell the pecans. Add remaining ingredients, then once the butter melts and it starts bubbling, simmer on medium heat for 1 1/2 minutes until it reduces and thickens slightly (it gets thicker as it cools).

Transfer to serving jug. Serve over potatoes.

Chinese BBQ Chicken Char Siu Chinese

 

MARINADE

1 1/2 tbsp brown sugar 

1/4 cup honey

1/4 cup hoisin sauce

3 tbsp light soy sauce 

1 tsp Chinese five spice powder

1 tbsp canola oil 

2 tsp red food colouring 

COOKING:

two whole chicken breast with bone remove 

Instructions

MARINADE Chicken

Mix Marinade ingredients in a bowl.

Place the chicken and Marinade in a stain proof container or ziplock bag. Marinate 24 to 48 hours in the fridge.

Remove chicken from the marinade, save Marinade. Place chicken on rack.

Line a tray with foil and place a rack on top

Place under oven broiler on high for 5 minutes do this three times and place in oven for another 15 mind on 350

Meanwhile, pour reserved marinade in a saucepan. Bring to simmer over medium high and cook for 2 minutes until syrupy. Remove from heat.

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Smoky Ghost Pepper Hot Sauce

Yields 1 1/2 cups

Ingredients

2 tsp Chile Infused Oil

4 teaspoon honey 

1/2 cup white vinegar

1/2 cup pineapple juice

1/2 cup chipotles in adobo sauce minced

2 small red bell peppers roasted and chopped

1 shallot, halved, peeled and chopped

2 cloves garlic crushed

1/2 tsp Hickory Smoked Salt

4 ghost peppers roasted and chopped

Mixing  All Ingredients in Blender place in jars and serve 

Sweet Potatoe Cake Recipe

 Sweet Potatoe Cake Recipe

1 cup butter, softened
2/3 cup white sugar
2/3 cup brown sugar
3 eggs
1 teaspoon vanilla extract
2 cups all purpose flour
1 cup cake flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 1/3 cups milk
1 medium sweet potato, peeled, cubed, boiled, and mashed.
1/3 cup maple syrup

Cream the butter and sugars in an electric mixer until light and fully combined. Add vanilla and eggs, one at a time, incorporating completely after each addition. Let egg and butter mixture blend until very light in color, about 4 minutes on medium/high speed.

In a separate bowl add the flours, baking powder, and salt and whisk to combine.

In a large measuring cup, measure the milk, add the mashed sweet potato and maple syrup and stir to combine.

When the butter mixture is light and fluffy, add 1/3 of the flour mixture and mix well. Add 1/2 of the liquid ingredients and stir. Repeat with remaining flour mixture and liquid mixture, making sure to end with the dry ingredients. Make sure to scrape down the sides of the bowl when giving it a final mix.

Pour the batter evenly between two 9 inch round cake pans that you've buttered and floured. Tap the pans lightly on the counter to remove any air bubbles and bake in a 350 degree oven for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean.

Cool cakes in their pans for 15 minutes, then turn out on to wire racks to cool completely.

When cakes are completely cool, frost with Cream Cheese Frosting, and decorate the sides with chopped walnuts.

Banana Caramel Cake

Ingredients

For the caramel if you not good in making caramel you can buy Hershey Caramel in the bottle uses for ice cream

¾ cup - sugar

3.5oz soft butter

2 tbs water

For the cake

A yellow cake of your choice 

Step 1

Liberally grease the bottom and sides of a cake pan with oil.

Step 2

For the caramel, add the sugar to a small saucepan with enough water to barely soak it. Place on medium heat until it is reduced and caramelised. Have your soft butter ready cut in pieces. Once the caramel has reached a nice brown color, add the butter to the caramel one piece at a time as you swirl the pot to mix. 

Step 5

Peel and cut the bananas into approx one inch lengths. Arrange in the cake pan by placing the flattest part to the bottom directly on the butterscotch. Continue until fully covered.

Step 6

Pour in the cake batter on top of bananas. Flatten with a spatula and tap the pan several times quite vigously to remove any trapped air and send the batter to the bottom. Place in a preheated oven at 350°F  for 30 – 45 minutes or until the cake is cooked. Prick the cake in the centre using a skewer to be sure it’s cooked as different cake pans and ovens yield very different times.

Once cooked, leave to cool 30 minutes before un-moulding.

Chicken In The Waffles

1 large egg 1 1/8 cups buttermilk 2 tablespoons unsalted butter, melted 3/4 cup (about 3 1/4 oz.) all-purpose flour 1/2 cup yellow cornmeal 1/2 tablespoon granulated sugar 1 teaspoon kosher salt 1 teaspoon baking powder 1/2 teaspoon baking soda 1/8 teaspoon ground nutmeg 8 ounces leftover fried chicken meat with skin, coarsely chopped (save any bits of breading that fall off for sprinkling on finished dish) Cooking spray 3/4 cup pure maple syrup 1/4 cup unsalted butter, sliced into pats

How to Make It

Step 1

Beat egg lightly in a large bowl. Whisk in buttermilk and melted butter until smooth. Whisk together flour, cornmeal, sugar, salt, baking powder, baking soda, and nutmeg in a separate bowl. Add flour mixture to buttermilk mixture; whisk just until smooth. Fold in chopped chicken.

Step 2

Heat a waffle iron on medium according to manufacturer’s instructions. Coat with cooking spray. Add 2/3 cup of the batter to each quadrant. Cook until browned and done, 4 to 5 minutes. Place 1 waffle on each of 4 plates. Top evenly with syrup and butter pats. Sprinkle with bits of fried chicken breading.

Chicken Fricassee

2 chicken breasts

Half cup plain flour

2 eggs

1 handful of fresh parsley 2oz Parmesan cheese

1 cup white wine 

1 cup chicken stock

1 garlic clove

4 tbsp olive oil

4 tbsp butter

Half lemon

Salt and pepper

Steps

 Step 1

Crack the eggs into a large enough dish to fit chicken breast. Season eggs with salt and pepper, give them a light beat.

 Step 2

Chop the parsley finely (keep a few sprigs for garnish) and add half to egg mixture.

 Step 3

Grate all the Parmesan cheese finely and add to egg mixture, mix well. Set aside.

 Step 4

Remove chicken skin if any, then butterfly cut your breast. Hold a long sharp knife along the thicker part of the breast, place your hand on top and slice through the breast almost until the end. Cut parallel to your cutting board, and open the breast like a book. Place cling film on a board, add your breast spread open, sandwich it in cling film and flatten the thicker side using the flat side of a meat mallet or the underside of a saucepan.

 Step 5

Get your wine and chicken stock portions ready.

 Step 6

Add the plain flour to a plate, spread it out flat by shaking plate.

 Step 7

Peel the garlic and place in garlic press (or chop finely).

 Step 8

To a frying pan on moderate heat, add the olive oil and half the butter.

 Step 9

Coat the chicken in the flour, shake off any excess flour.

 Step 10

Dip the chicken in the egg wash, make sure it’s totally covered and place in hot oil.

 Step 11

Cook chicken for approx. 4 minutes each side (depending on thickness). Flip over once brown and cook the other side. Transfer chicken to a hot plate and rest.

 Step 12

To the same frying pan on full heat, add the white wine (alcohol can catch fire so be careful, turn off heat first if unsure). Add the chicken stock. Add the crushed garlic. Add the squeeze of half a lemon.  And leave to reduce 2 minutes on high heat.

 Step 13

Add the remaining half of chopped parsley. Add the remainder of butter and mix until butter is melted on very low heat.

 Step 14

Return the chicken to the sauce and continue heating chicken on low heat no more than 30 seconds.

 Step 15

Serve the chicken on warm plates, garnished with parsley.

 

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Sweet Potato Cobbler

INGREDIENTS

6 cups water

2 cups sweet potatoes, sliced 1/2 inch thick about 3 Medium 

lightly salt water

1 cups white sugar

1 Brown sugar

1 teaspoon ground nutmeg

1 stick butter

double crust pie crust / bake one crust

1 tablespoon vanilla

1 1/2 teaspoon lemon juice 

1/2 cup light corn syrup 

Bring water to a boil, adding salt and sweet potatoes add all ingredients not the crust.

Cook for 40 to 45 minutes cover until tender and juice is thicken.

Add baked crust in mixture and pour in a baking dish

Cut pastry lattice style and top cobbler.

Bake in a 400 degree oven for 20-25 minutes.

Mexican Corn Salad

Ingredients
5 cups corn cut from the cob ~4 large ears) (or frozen corn, not thawed,
6 tbsp  butter
1/2 tsp each salt and pepper
1/4 cup mayonnaise
1/4 cup sour cream
1/2 cup parmesan cheese , finely grated
1 tbsp Jalapeno  (optional)
1 cup coriander / cilantro leaves , roughly chopped
1 cup green onion , finely sliced
1/2 red onion , finely chopped
2 - 3 tbsp lime juice , fresh (plus more to taste)

GARNISHES

Jalapeno slices, coriander/cilantro leaves, lime wedges , optional
Instructions

Cut off kernels: Cut the corn off the cob (see photo in post or video for how I do this without getting corn everywhere!) If using frozen, do not thaw.
Brown corn: Melt butter in a large skillet over high heat. Add garlic and stir for 10 seconds. Add corn and cook for 5 minutes, stirring every now and then, until you get lovely golden brown bits and the corn is cooked and sweet (don't stir constantly, harder to brown).
Season corn: Add salt and pepper halfway through cooking corn.
Toss with dressing: Transfer corn into large bowl. Add mayonnaise, sour cream, lime juice and parmesan. Toss well to combine - heat will "melt" dressing. Add coriander/cilantro, red onion, green onion and jalaepno. Toss again.