Last night for a late late dinner, I made us Chicken Marsala and Dutch Potatoes. We have a bunch of potatoes around so I was searching around looking at potato recipes. I wasn’t in the mood for mashed potatoes as I made Shepherd’s Pie just last week but I stumbled on a recipe for Dutch Potatoes that I thought was so intriguing! You basically mash up potatoes and carrots together. Carrots! How perfect! Alan also has a bunch of carrots he bought hoping to snack on but he has so much of it hanging out in the fridge. It’s a good way to sneak some real veggies (Potatoes are really just a fake veggie, aren’t they? So starchy. But the carrots are definitely a REAL veggie) into our meal. After making this, I learned that carrots take a lot longer to boil tender than potatoes. Next time, I will boil them separately and longer. I think it’s suppose to be more blended but I ended up having chunks of carrot in my potatoes. Next time I will also add more onions than the recipe called for and maybe mix in some bacon.
Oh! P.S. I forgot the chives. Ooops.
Taken from Allrecipes.com
Recipe serves 2 (I scaled it to serve 8 so we could get rid of the carrots)
1/4 cup chopped onion
2 teaspoons butter
2 cups peeled, cubed potatoes
1 cup sliced fresh carrots
1/4 cup sour cream
1/4 teaspoon salt snipped chives
In a small skillet, saute onion in butter for 8-10 minutes or until golden brown. Meanwhile, place potatoes and carrots in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. In a small mixing bowl, mash potatoes and carrots. Beat in onion, sour cream and salt. Sprinkle with chives.
I’ve never made Chicken Marsala before I order it often enough to know this was a recipe I wanted to try. It’s amazingly easy. I had no idea it’s such a simple dish. You mainly just bread your chicken and cook it in Sherry and Marsala wine.
Taken from Allrecipes.com.
Recipe serves 4.
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.
For dessert we had some festive cupcakes and brownies taken home from work.
The icing smudges were from my 30 minute transit not from my licking it. Though, that would be a very educated guess.
So I have something to say about those cupcakes. They were from HEB and I’m usually not an icing kind of girl. A while ago, I wrote about a delicious cupcake I had at Austin’s first Cupcake Smackdown. I swooned over their icing! Here is the excerpt from that entry.
Upstairs on the rooftop was where are the goodies were and where I ran into Peter Tsai, food blogger, photographer, and engineer (For serious!) who was also a judge at this event. I asked him what cupcake he recommended. He pointed at the yellow cupcake from Wicked Cakes, a cupcake and cake catering company. He likened them to HEB cupcakes which prompted me add HEB cupcakes to my next HEB grocery list. I picked the chocolate with peanut butter cream icing. I don’t usually enjoy icing as most are just too starchy, thick, and too sweet for me but the peanut butter cream was light, fluffy, and HEAVENLY. I gobbled the whole thing up icing and all.
– August 2009
Fast forward 2 months, I have my first HEB cupcake and there is the icing again! I talked to Mary Ellen about this icing and she was telling me that it must be a buttercream frosting that is just whipped differently. I was skeptical because I hate buttercream. I learned today that the frosting is called Elite frosting. I’m so happy to know this.
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