cookforyouortwo

[cookforyouortwo]

6 minute eggs with garlic fried rice

1 medium size onion (diced) 1 package of shiitake mushrooms (stems removed and cut into strips) 2 tablespoons of thyme (cilantro also good) 1 - 1 1/2 cups of rice (cooked) 3 tablespoons of soy sauce 4-5 cloves of garlic garlic

Instructions for 6 minute eggs

For the rice, saute shiitakes in a deep pan with butter or olive oil. Cook for 4 minutes or until most of the mushrooms are browned. Add onion, salt and pepper and cook for another 4-6 minutes. Add the garlic, mix it in, and cook for 1 minute. Then add cooked rice. Throw in soy sauce (I usually just eyeball it).  Start with less, taste and then add more if needed.  Add your herbs, and once everything is incorporated top it off with your soft boiled eggs! 

TIPS: Day old rice works really well for this dish. I think it gives the rice time to dry out so it doesn’t get all mushy. Also, ginger would be really good but it’s not necessary (I was lazy). Add it when you add the garlic. A little fish sauce and toasted sesame oil (a splash of both) would be goooood. You can add these when you add the soy sauce. Fried eggs also go well with this dish. Enjoy!

[cookforyouortwo]

Penang Curry

1 - 1.3 lbs of chicken tenders (cut into cubes) 1 Can of coconut milk 2 Oz's red curry paste (Brand - Thai Kitchen) 3 Kaffir lime leaves finely chopped (Or zest of 1 lime) 1 Lime (cut in half) Splash of fish sauce (about a teaspoon) 2 Teaspoons of brown sugar (light or dark) 4-6 Cloves of garlic 1/2 Big red bell pepper 1/2 Big onion 1 Handful of chopped Basil (plus more for garnish)

Cut onions and peppers into bite size cubes and saute in olive oil for 4-5 minutes. Add salt and pepper. Add red curry paste and saute for another 2-3 minutes. Next add chicken, garlic, and kaffir lime leaves (or lime zest) and stir. Salt and pepper again. Cook for 2 minutes or until chicken starts to turn white. Add coconut milk and bring to a boil. Turn down heat and let simmer for 10-12 minutes. While simmering, add brown sugar, juice of half a lime and chopped basil. Taste and see (jokes). Too sweet? Add some more lime juice or salt. Too sour? Add more brown sugar, etc. Serve with rice and garnish with basil.

TIPS: Spicy Chile(s), bamboo shoots, and ginger would all be awesome additions to this dish.  Add chiles and ginger when you add the garlic. Add the bamboo shoots after you add coconut milk.

[cookforyouortwo]

Crispy Skin Salmon

1/2 lb Salmon fillet with skin (this filet was a little over .60 lbs) Salt and Pepper Pat of Butter

Preheat oven to 400 degrees. While that is going, dry off the fillet with a paper towel.  Make sure skin has as much moisture off of it as possible. Rub some olive oil on the skin and season well with salt and pepper.  Get a cast iron skillet hot and add some oil to it (canola, grape seed, sunflower, peanut oil, or one with a high smoke point).  Add the salmon to the cast iron skillet, skin side down. Sear for 4 minutes. While skin side is down, season the flesh side with salt and pepper. Flip and cook flesh side for 1 minute and add a pat of butter to the skillet (lift salmon so it sits in the butter).  Put in the oven for 3-4 minutes.

Take it to another level:  Get some dried porcini mushrooms from the store, pulverize them in a coffee grinder, and sprinkle on the skin before searing. When adding butter, don't be afraid to include a smashed garlic clove or some fresh herbs (thyme or tarragon) to flavor the salmon before putting in the oven.

No cast iron skillet? Not a problem, I'd go with a non-stick pan.  Just make sure no rubber handles so you can transfer to the pan into the oven.

[cookforyouortwo]

Lemon Zest and Thyme Crusted Cod

½ cup of panko bread crumbs Zest of one lemon (or lime) 1 ½ tablespoons of thyme (chopped) ½ teaspoon garlic powder ½ teaspoon of onion powder 2 tablespoons of olive oil 1 lb filet of Cod (or another flakey white fish)

Combine the bread crumbs, lemon zest, thyme, garlic powder, onion powder, salt and pepper in a bowl. Next, start with 1 tablespoon of olive oil and mix everything together. The goal is to get the bread crumbs the consistency of wet sand (not drenched in oil). If the bread crumbs still feel a little dry add the other tablespoon of olive oil and mix again. Place the cod in a casserole dish or baking sheet, and rub a little olive oil on top. Sprinkle some salt and pepper on top of the fish (not too much because there is already salt and pepper in the bread crumb mixture). Next, a handful at a time, add the breadcrumbs on top of the fish in an even layer, and gently press down so they breadcrumbs stick to the fish. Place the fish in a 400 degree oven for about 12 minutes or so. If the breadcrumbs are not golden brown by the time the fish is cooked, place under the broiler for a minute or two. Please keep an eye on it though, because things can burn real fast with the broiler.  Serves 2-3 people.

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Soft boiled egg with tandoori salmon on a english muffin. The salmon is leftover from the last post. I heated the salmon up in the oven, toaster oven works too (please don’t use the microwave), and cooked the egg in boiling water for 6 minutes. For more details on how to cook the egg click here. When all the parts are ready, it’s time to plate.  English muffin goes first on the plate (I toasted and buttered mine). The salmon I broke apart and flaked a little, but still kept it in big pieces. Then the soft boiled egg on top! I didn’t have any fresh herbs at the time, but maybe sprinkle some cilantro, parsley or basil on top to make the dish stand out.  That’s it! Simple Simple!

TIPS: If you heat up the salmon when you start cooking your soft boiled egg, they should be ready at the same time. If preparing the tandoori salmon is too much work just to create this dish, you have two options. 1) Just buy some smoked salmon at the store (easiest). 2) Sear or broil a piece of salmon for a few minutes, then maybe add some dried herbs on the seared side, salt and pepper (maybe lemon pepper) and finish in the oven for 4-6 minutes. I would think that an 8 oz filet of salmon can serve 2 people since there are other components to the dish. 

Peace y’all!

[cookforyouortwo]

Tandoori Masala, Coriander, and Greek Yogurt Salmon. I know it looks burnt but I promise you, you will be fighting over the charred pieces. Definitely a unique flavor and really tasty. I have 2 close friends from India and they handed me this tandoori masala and said its good with chicken and fish. So today, fish! Here’s what you’ll need:

1 ½ lbs of Salmon (skin removed) (serves 3-4) 3 - 4 tablespoons of greek yogurt (start with 3) 1 tablespoon of the tandoori masala 1 teaspoon of ground coriander (toasted first)

Combine the yogurt, masala, and coriander in a bowl and add some salt and pepper. Cut a big piece of saran wrap and lay it on top of a cookie sheet. In the middle of the saran wrap, put some of the yogurt mixture and spread it out. Place the salmon on top, then continue to slather the salmon with yogurt till it’s completely covered (don’t be shy). Wrap it up and throw it in the fridge for at least an hour, 2 to 3 hours would be nice. 

30 minutes before you are ready to cook, take the salmon out of the fridge and let it come to room temperature. Get a pan nice and hot on medium high heat with some vegetable or safflower oil. Remove most of the yogurt mixture off of the salmon (not all, just so you can see the flesh). Place in the pan and sear for 2 to 2 ½ minutes. Now for the tricky part. Flipping. Get your biggest spatula (or 2) and tilt the pan towards you to let gravity help you slide the salmon on the spatula. When you finally gather the courage (it takes a sec) flip salmon AWAY from you (don’t want oil splashing on you). With a sweet sigh of relief (or agony), place salmon in a 350 degree oven for 4-6 minutes. After it is done cooking, place on a plate and let rest for a few minutes before serving. I was able to serve 3 people with this dish, plus a breakfast dish, which you will see soon!

TIPS:

A nonstick pan that is safe to go in the oven is ideal for this dish. If you don’t have a non stick pan, no biggie, just a little harder to get the salmon to release from the pan. I also want to address the tandoori masala. I was really surprised to find my grocery store had it. If not, just google ��rajah tandoori masala” and plenty of options will come up. DON’T LET THIS DETER YOU FROM TRYING THIS DISH. I promise you it’s worth it. That’s all I got! Until next time folks. 

[cookforyouortwo]

Fresh butternut squash ricotta ravioli with pancetta, sage, and caramelized onions.  

1 cup of roasted butternut squash (pureed) 1 cup of ricotta cheese (I used whole milk) bundle of sage 3-4 ¼ inch slices of pancetta (cubed) 1 large onion ¼ cup of parmesan cheese (more for topping) 1 weak teaspoon of ground nutmeg (almost a teaspoon) For the pasta dough, go here.

The Filling

For the ravioli filling cut one butternut squash into cubes and roast in the oven with salt, pepper, and olive oil for 30-35 minutes or until tender. In a blender or food processor puree the squash. In a bowl add a cup of the puree, and a cup of ricotta cheese. Mince about 8-10 large sage leaves and add to the mixture. Add the ¼ cup of parmesan cheese and nutmeg as well. Taste and season with salt and pepper. When you are happy with how it tastes add to a big ziplock bag, you are going to use this as a pastry bag. When you are ready to make the ravioli cut one of corners (about ½ inch up).

Making Ravioli

Roll out your pasta dough to level 2 or 3 (not all the way down to 1). Lay your pasta sheet out on the counter. Imagine the sheet cut in half lengthwise, and to one side add a teaspoon of filling every 2 to 3 inches (refer to photo). Around each teaspoon of filling, brush water or egg wash (1 egg beaten with a splash of water) on the dough with your finger or brush. Fold the dough over lengthwise, remove all air pockets, and press around each ball of filling to seal it in. Cut with pastry wheel to make your raviolis (refer to photos). Add raviolis to a baking sheet with a little flour. They can be used the same day or you can freeze them (just make sure to remove all the air).

Bring everything together

Turn the stove on to medium heat and in a large pan cook cubed pancetta (until most pieces are crispy, but don’t over do it!). Strain and remove cubes from the pan. Add a little olive oil with the pancetta fat and turn stove to medium/medium low heat. Add the onion with some salt (cut onion in half then make half circles with the rings), and cook for 20 minutes or until tender and sweet. Remove onions and place in a bowl. Fill a large pot with water, add some oil and salt, and bring to a boil. Add the raviolis and cook for about 5 minutes (when they start to float, give one a try for doneness). In the same pan you cooked onions in add a couple healthy pats of butter (medium heat). Remove the raviolis and place them in the pan. Add some parmesan cheese, sage, pancetta cubes, and onions and mix well so all the raviolis are coated. NOW SERVE! Until next time...

[cookforyouortwo]

It’s all about the prep with this dish. Everything can be done ahead of time. Once all the components are cooked, when you are ready to eat it’s just a matter of assembly and heating up. For the chicken you will need the following:

2 dried guajillo peppers 2 dried ancho chili peppers 2 cups of chicken stock 1 can of diced tomatoes ½ an onion (full medium size onion is ok) 7 garlic cloves Bundle of oregano  2 tablespoons of tomato paste 2 bay leaves 1 lb of chicken breasts (thighs are ok too)

Heat up the chicken stock so it begins to boil. While it is getting hot, cut a slit in all the peppers and remove the seeds. Once stock boils, turn off heat, pour in a bowl, and add the dried peppers for about 20-30 minutes (till soft). In a pot add some oil and get it hot. On high heat sear the chicken breasts for about 2 - 2:30 minutes on both sides. Remove chicken, turn heat down to medium/medium high, and add onions. Saute onions till they turn translucent (about 5-7 minutes). Add tomato paste and garlic and cook for 2-3 minutes. Turn off heat and set aside. Once the peppers are ready, remove from liquid, discard stems, and chop them up. Throw peppers and stock they soaked in, into a blender or food processor till it has a smooth consistency. Turn the heat on for the onions, add the chicken, add the liquid from the blender, and add the can of diced tomatoes. Make sure there is enough liquid to just cover the chicken (if there is more that’s ok). Tie up a bunch of oregano together with cooking twine and add to the pot (so you can easily remove later). Also add the bay leaves and some salt and pepper. Stir and bring to a boil, cover with a lid, and place in a 275 degree oven for 2 ½ - 3 hours. Check hourly and give a little sir. If liquid evaporates significantly (less than halfway down the chicken) then add a little stock/water. When ready, chicken should easily fall apart. TIP: If there is a lot of liquid after cooking, put chicken back on stove (medium heat) with the lid off to evaporate the extra liquid. Too much liquid with the chicken will make your quesadillas soggy!

Peppers and Onions

½ onion ½ poblano pepper ½ red pepper 5-7 cloves of garlic couple dashes of paprika

Chop the peppers into strips, and the onion into half moons and saute in olive oil, salt and pepper on medium heat for about 15 minutes (maybe a little longer). Everything should become tender, and the onions should develop some sweetness. Add garlic and paprika a few minutes before turning off the heat. Also, if you don’t think you’ll use the other half of the peppers and onions, just use the whole thing!

Assembly

To assemble, place one tortilla in a frying pan, add some cheese, chicken, peppers and onions, and more cheese on top (to act like glue) and place the second tortilla on top. You will probably want to use less filler than you think. Turn the heat on, and let both sides get nice and crispy. This recipe has left me with enough food for over 3 meals. I ran out of tortillas, so I bought some taco shells!  Enjoy!

Check out my last post for dips that would go great with your quesadilla!  

[cookforyouortwo]

3 dips for your next party. 

Tomatillo salsa

5-6 tomatillos 1/2 an onion 1/2 of a poblano pepper 5 twigs of oregano 1 teaspoon of honey

Rough chop onion, poblano, and tomatillos and sauté in a pan on medium/medium high heat till they start to develop some color on them (5-10 minutes).  Add some salt and pepper. Once they have a little char and have softened some, Throw them in a food processor or blender and add some fresh oregano (maybe about 5 twigs, you can always add more). Pulse till it has a salsa-ish texture.  Taste. It may need some more salt and pepper.  My salsa was very acidic so I balanced it out with some honey (1tsp or so). If it’s still very acidic add some more honey (little at a time, you don’t want it too sweet). 

Queso

1/2 cup of beer 1/2 can of diced tomatoes 3 teaspoons of flour 1/2 lb of sharp cheddar 1/2 a jalepeño

In a pot bring beer (I used Allagash White) and diced tomatoes to a boil.  Add the jalepeño and turn the heat down to medium.  To your cheese add 3 teaspoons of flour and mix.  Start adding cheese to the pot a handful at a time, making sure that each handful is incorporated before adding more.  Keep stirring the whole time. Once there is no more cheese and the texture of the queso is smooth, you are done. Want more spice add a full jalepeño.  

Guacamole

2 avocados 1-2 limes 1/4 of red onion (fine dice) bunch of cilantro 1/2 a jalapeño 10-12 cherry tomatoes quartered

Put 2 avocados in a bowl and mash with a fork.  Add salt and pepper and add the juice of 1 lime.  Mix and taste. If not enough lime, add more (1/2 a lime at a time).  Next add onion, tomatoes, jalapeño and cilantro and mix.  Taste again for seasoning (salt, lime, maybe more jalapeño or cilantro). Make it so it tastes good to you. When storing in a fridge, put saran wrap directly on top of guacamole and push air out with your fingers, to prevent it from turning brown.

Keep these in mind because the next post will benefit greatly from these!

[cookforyouortwo]

Chicken noodle soup. The only good thing about cold weather. Make the broth from the bones of 1 rotisserie chicken (pick the meat off and set aside), 2-3 celery stalks, 2-3 carrots, 1 large onion, mushroom stems, a garlic bulb chopped in half, 2-3 bay leaves, sage, rosemary, and thyme. Put the ingredients in a big pot, add water to cover everything, bring it to a boil, and simmer for at least an hour. I bet your place will smell amazing! Strain everything so you are left with just the broth and now its time for the soup!

To the broth, add 2-3 celery stalks (get some leaves too), 1 onion, 2-3 carrots, ½ pound of spaghetti (broken into thirds), and the meat from the chicken. Also add more of the herbs but tie them in a bundle this time to easily remove them later. Start seasoning with salt (a little at a time). In 20-30 minutes you have enough soup to last at least 3 days!

TIPS: 1) Check soup for seasoning right before serving (primarily for salt). 2) If you know you are going to make broth save all your vegetable scraps throughout the week and use them! Get your money’s worth! 3) Confession time. I actually used bones from 2 chickens (one I pulled out of the freezer), all the ingredients above, PLUS fennel tops, dried porcini mushrooms, and a parmesan cheese rind (I wasn’t going to say anything because honestly, who has porcini mushrooms and parmesan cheese rinds lying around). 4) You can do the broth ahead of time and freeze it. 5) As the week goes on, you may need to add more liquid to the soup. IT’S OK! Add some water or chicken broth/stock, but please re-season (salt and pepper).

[cookforyouortwo]

Serving pork tenderloin today. I marinated this overnight in the juice of 1 lemon, olive oil, salt, pepper, rosemary, sage, 4 or 5 cloves of garlic, little bit of honey, and 1-2 tablespoons of ground porcini mushrooms (nice addition, but not necessary). Throw the tenderloin (about 1lb.) in a ziplock, add the marinade, and let it sit overnight or at least a couple hours. When ready to cook, turn the broiler on in the oven, add a sheet of tinfoil to a baking sheet, put a little oil on the tinfoil, then add your tenderloin. Put your tenderloin directly underneath the heat source on one side for 6-7 minutes, flip, then cook for another 6-7 minutes. Total cooking time about 15.  Let the meat rest for at least 5 minutes before slicing. 7 to 10 minutes if you really want to be safe. A 1lb. pork tenderloin usually lasts me 2 meals. Oh and if you have a grill, use it! Should take about the same amount of time (15 min.) Reheat in an oven or toaster oven, NOT the microwave if you want it to taste just as good as the night before. After reheating pour all the juices on top before eating! And I'm gone!

[cookforyouortwo]

6 minute soft boiled egg, with a potato pancake and bacon. Breakfast of champions. For the 6 minute egg, bring some water to a boil, and then gently lower the egg into the water. Turn down the heat a little, but make sure the water continues to boil. After 6 minutes, put eggs in an ice bath or run under cold water for a few minutes. Take the shell off and you have a soft boiled egg! (Note: I used large eggs. Extra large eggs may take longer). The potato pancake is a leftover baked potato from the night before (mashed potatoes work well too). In a bowl, mash up the potato (I included the skin, but that's optional) with a fork or a masher, and add sour cream, cheese, bacon, scallions, salt and pepper (things that would go on a baked potato). Once it tastes good to you grab a handful, roll it into a ball, and then flatten it out and make a patty. In a skillet on medium/medium high heat add a little olive oil, put the pancake in and leave it be. You really want to leave it alone for 3-5 minutes so it develops a crust. Browned edges on the pancake is a good indicator that it is ready to be flipped (if the heat is too high it will burn!). Another 3-4 minutes on the other side and you are good to go! Put the pancake on a plate, with the soft boiled egg on top and enjoy!  

TIP: Try using a regular sized spoon to remove the shell from the egg. Create an opening in the shell with your fingers so the egg is exposed then wedge the spoon between the egg and the shell.

[cookforyouortwo]

Roasted Vegetable Sandwiches with Pesto and Goat Cheese

Since I used store bought pesto in the last post, I thought I’d share how to make it yourself. 

Pesto in a food processor (or blender): 2.5 oz or 70g bunch of basil (medium size package of basil) 2-3 garlic cloves (start with 2) 1/2 cup olive oil 3-4 tablespoons of parmesan cheese 3 tablespoons of pine nuts (toasted)

For the vegetables I used eggplant (1/4 inch thick disks, the larger disks cut in half), garlic (whole cloves), red onion, red pepper (roasted red peppers in a jar works too), and cremini mushrooms. Place veggies in a large baking sheet (or two) so that all of them are in contact with the baking sheet. These get my usual roasted vegetable treatment: Olive oil, salt and pepper (garlic/onion powder if you have it) for 30-35 minutes at 400 degrees. When the veggies are done it’s assembly time. Use your favorite bread, I like baguettes, spread pesto on one or both pieces of bread (do the same with the goat cheese, and add your vegetables. 

TIPS: You can easily switch out the goat cheese for fresh mozzarella. Also, if you want to be carnivorous, add some prosciutto. Roasted zucchini and portobello mushrooms work great as well. Experiment with what you think would be good, you might be rewarded handsomely! Finally, if you use 2 baking sheets, cooking time may take a little longer. Trust your gut. 

[cookforyouortwo]

Friday nights I always want to something quick and easy. Janet and I went to Eataly before heading home, picked up some fresh cheese raviolis, some truffle basil pesto, and to kick things up some fresh maitake mushrooms which smell like lays potato chips to me (tell me I’m wrong!) to roast and add on top of the ravis. I chopped up the maitakes and roasted them in the oven for about 20 minutes or so with some olive oil, salt and pepper. I’ve never prepared them before, but they came out good! Once you have cooked, strained and mixed your raviolis with the truffle basil pesto, add some crispy mushrooms on top for some earthiness and texture. Nice little Friday treat. Don’t forget the parm!

ALTERNATIVES: I realize that not everyone has truffle basil pesto, but you can use any sauce (regular pesto, red sauce, alfredo) and it would come out great with the roasted mushrooms. If you’ve been eyeing a certain kind of mushroom for a while, give them a try!

[cookforyouortwo]

Lots of people do a Christmas honey baked ham. This year my family did one for Thanksgiving, so I asked if I could take the bone (with some meat on it). Why? Because I’m making split pea soup today, and I am making my own ham stock. First, I trimmed off some fat and meat (parents left more than I asked for, too nice), and seared it on high heat on all sides so it browned a little. I did this in a large pot. I then turned off the heat, and added a whole onion, cut into quarters (outside skin as well), tops of fennel (only because I had them), a whole head of garlic (cut in half), a whole head of celery, 2 large carrots, and some sage. Fill the pot up with just enough water to cover everything. Crank the heat till it starts to boil, then turn it down and let simmer for 1-2 hours (I went about 2 hours) with the lid cracked a little. Stir every once in a while. When finished, put the lid completely on, and wait till everything cools enough to handle. Strain the stock into another pot so you are left with just the liquid. Pick all the meat off the bone. Whenever you are ready for the actual soup (you’ll need 30-45 minutes), bring stock up to a boil, add half an onion, 1-2 carrots, 1-2 celery stalks (all diced), ham meat, and 1 pound of split peas. Reduce to simmer for 30-45 minutes. You’ll know when its ready because the peas will fall apart and thicken the liquid. This lasted me 3 meals! If 3 days of soup is too much, freeze some for a quick go-to meal.

SAVE TIME: If you are short on time, you can buy the stock of your choice and add some country ham or maybe even some bacon to give it that porky, smokey flavor. 

TIPS: If you make your own stock, experiment with adding other vegetable scraps. Ends of veggies you throw away or mushrooms stems are good candidates. Stock starts as water. More scraps/ingredients = more flavor… 

[cookforyouortwo]

If you ever want to make something “fancy” or add a little texture to a dish, pan-fry some parmesan. Today I’m making fried eggs with a parmesan crisp. First, in a non-stick frying pan create sort of like a pancake (see pic #1) of grated parmesan so its evenly flat on the pan. Once your done, turn your stove on to a medium/medium low heat. Let it do its thing for a few minutes. You will know when to flip when the edges start to brown. In this case, the whole thing started to brown maybe because it is freshly grated cheese, who knows. Flipping may be a little tricky. Go along the entire edge of the cheese with a spatula to help lift it off the pan, then try to flip. After a few more minutes on the second side, take the crisp off the heat and put it on a wire rack to cool (I usually just put it in my toaster oven with the door open because I’m lazy, and it already has a wire rack).

Next the eggs. Again, on medium/medium low heat add olive oil or butter to a frying pan (use the same pan as the cheese if you want). Today I went with olive oil. Crack the eggs into the pan, season them however you like, and put a lid on them. The lid traps steam so it will cook the top of the eggs without having to flip them. Stay close and check frequently. When you like the doneness of your egg whites, take them off the heat! TIPS: Grated or shredded parmesan will work. Try adding the parmesan crisp to your salads (so freaking good). Maybe even mashed potatoes? (Haven’t tried this but sounds good). Also, If you haven’t fried eggs in butter, I highly recommend it. Not for everyday, but maybe on your cheat day! Oh, and shout out to my mom who makes some mean fried eggs! (basted in butter, mmm) Until next time, folks! 

Parmesan picture descriptions: 

Pic #1: before turning on heat Pic #2: ready to flip Pic #3: flipped Pic #4: done

[cookforyouortwo]

Chicken Marsala is on the menu today. You’ll need one package of chicken, a package of mushrooms (button or cremini), 1 cup of marsala cooking wine, 1 cup of chicken stock/broth, half an onion (diced), 4-5 cloves of garlic (minced), and either thyme, sage or oregano (I used sage today). Start by butterflying the chicken breasts into 2 thinner pieces. Next dredge each piece of chicken in flour (I also added salt, pepper, onion/garlic powder) and shake off the excess. In a hot pan, add some sunflower, peanut, grapeseed or canola oil (any oil with a high smoke point) and add the chicken. Sear first side for 2-3 minutes, flip, and cook for another 2 minutes. Remove the chicken from the pan and let them rest. In the same pan, add a little olive oil (remove some of the other oil if there is a lot) and add the mushrooms. After 4-5 minutes they should start to brown. Add the onion and garlic (salt and pepper too) and cook for another 4-5 minutes. Next add the marsala wine, and the chicken stock and let simmer for a few minutes. While the wine and stock are simmering take a minute to taste the liquid and see if it needs any seasoning, as this is essentially going to be flavoring the entire dish. After your adjustments, add your herbs, mix them in, and add the chicken and let simmer for a couple of minutes. Serve with rice or pasta. This dish can feed 2 or 3 people, or 1 person for 2 meals. TIPS: Dried porcini mushrooms go very well with this dish. You can either grind them into a powder, or you can reconstitute them in hot water and add them to the marsala wine/chicken stock. If you reconstitute them in hot water, I would change the recipe to have 1 cup of marsala wine, ½ cup of chicken stock, and ½ a cup of the liquid used to reconstitute the porcini mushrooms. That’s it! See you soon!