Impromptu Dinner Party

Mushrooms simmered in wine...a hint of cream...subtly flavored with oregano, marjoram and lemon peel.  Need I say more?

Dani's Marsala

• 4 boneless skinless chicken breasts
• 1 cup all purpose flour 
• 2 cups baby bella mushrooms
• 2 tbsps olive oil
• 4 tablespoons butter
• ¾ cup Marsala cooking wine
• ¾ cup low sodium chicken stock
• 2 tablespoons heavy cream
• 3 tsp oregano, sweet basil, lemon peel and marjoram spice blend
• salt and freshly ground black pepper

Melt 2 tbsps of butter and whisk in 1tsp spice blend.  Dredge Chicken in butter.

Combine flour with 1 tsp spices.  Dredge chicken in flour mixture. Reserve remaining flour for sauce.

Heat the oil over medium-high heat.  Add chicken when the oil is hot. Fry chicken for 6 minutes on each side golden brown.  Transfer chicken to a glass baking dish and bake at 350 degrees for 15 minutes.

Melt remaining butter over medium heat. Add mushrooms and sauté until browned.  Add wine and chicken stock.  Bring to a simmer.

Whisk in flour, cream and 1 tsp spice blend.  Add salt and pepper to taste. Pour mushrooms and sauce over chicken and serve.

The Ultimate Comfort Food

Macaroni and Cheese is my favorite dish for a blustery winter night.  For those who think adding whole wheat pasta is downgrading a classic, let me assure you the result is as yummy as the original and even heartier.

Crockpot Macaroni and Cheese


1 1/2 cups milk
One 12 oz can evaporated milk
1/4 stick unsalted butter, melted, cooled to room temp
3 large eggs
1/2 tsp salt
12 oz shredded cheese (mozzarella and romano blend)
1 box whole wheat penne
1/2 cup grated Parmesan cheese
1/4 cup bread crumbs
1 tsp smoked paprika

Pre-cook pasta about 5 minutes.

Spray the inside of your crockpot with non-stick cooking spray. Combine milk, evaporated milk, eggs, butter, and salt in crockpot and whisk until until smooth.

Add the shredded cheese blend and macaroni. Gently combine mixture coating pasta evenly.

Sprinkle the bread crumbs, smoked paprika and Parmesan on top. Cover and cook on HIGH for 30 minutes.

After 30 minutes, reduce the temperature to LOW and cook for 2 to 2 1/2 hours, until custard sets and pasta is tender.