Trisha Yearwood Chicken Marsala

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  • 5-6 boneless, skinless chicken thighs (about 1 1/2 pounds)
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1.5 pounds sliced mushrooms
  • 1 large chopped onion
  • 3 tablespoons all-purpose flour
  • 1 garlic clove, minced
  • 2 cups dry Marsala
  • 2 cups chicken broth
  • 1 pound rotini pasta, or egg noodles
  • 1 tablespoon chopped fresh flat-leaf parsley
  • Shaved parmesan
  1. Pat the chicken thighs dry and season with 1 teaspoon salt and a few grinds of pepper. Heat 1 tablespoon of the oil a large skillet over medium-high heat. Add the chicken and cook, turning once, until golden brown on both sides, about 8 minutes total; transfer to a plate (the chicken will not be cooked through).
  2. Add the remaining tablespoon oil and then add the mushrooms, onions and 1/2 teaspoon salt. Cook, stirring occasionally, until the mushrooms release their liquid and turn golden brown along the edges and the onions are softened, about 15 minutes.
  3. Sprinkle the flour and garlic over the vegetables and cook, stirring, 1 minute. Add the Marsala and bring to a simmer. Simmer until the Marsala reduces slightly, about 3 minutes. Add the chicken broth and bring to a simmer. Return the chicken and any collected juices to the skillet, cover, reduce the heat to medium low and cook until the chicken is cooked through and tender, about 30 minutes.
  4. Bring a large pot of salted water to a boil.
  5. When the chicken is cooked, transfer the thighs to a cutting board and increase the heat under the sauce to medium high. Boil until slightly thickened, about 6 minutes. Meanwhile, coarsely shred the chicken using 2 forks. Return the shredded chicken to the skillet and keep warm.
  6. Cook the rotini in the boiling water according to the package directions.
  7. Serve the rotini topped with the chicken ragout. Sprinkle with parsley and parmesan.

North African Chicken and Chickpeas

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1 lemon, thinly sliced
4 bone-in chicken thighs with skin (about 1 3/4 pounds)
1/4 teaspoon berbere
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
Kosher salt and freshly ground black pepper
1 can chickpeas, drained and rinsed
4 medium carrots (about 8 ounces), thinly sliced on a bias
3 tablespoons extra-virgin olive oil
1/2 teaspoon za’atar
Sprinkle cinnamon

 

  1. Position a rack in the top third of the oven and preheat to 450 degrees F. Line a rimmed baking sheet with parchment paper.
  2. Lay the lemon slices in an even layer on one side of the baking sheet. Place the chicken thighs skin-side up on top of the lemon slices and brush with 1 tablespoon olive oil. Sprinkle the chicken thighs with berbere, chili powder, ground cumin, and some salt and pepper. Place the carrots in the center of the baking sheet (leaving an empty space on the other side) and drizzle with 1 tablespoon olive oil, the za’atar and some salt. Toss to coat and sprinkle a little cinnamon on.
  3. Roast until the carrots are almost completely tender and the chicken thighs are crispy on top and almost cooked through, 40 minutes. Remove the baking sheet from the oven and add the chickpeas to empty space, tossing with the remaining 1 tablespoon olive oil and some salt and pepper; spread into an even layer.
  4. Roast until the chicken has brown, crisp skin and reads an internal temperature of 160 degrees F, the carrots are completely tender and browned in spots, and the chickpeas are warmed through, about 5 minutes more. Divide the chicken and vegetables between two plates and serve with the pan juices drizzled over.

Cinnamon Rolls

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  • 1 c. warm water (110 degrees F)
  • 1 egg
  • 3 c. bread flour
  • 1/4 c. white sugar
  • 3 T. instant powdered milk
  • 1 1/2 t. salt
  • 5 T. butter, softened
  • 1 t. instant yeast
  • 1/3 c. butter
  • 1/2 c. vanilla ice cream
  • 1/2 c. brown sugar
  • 1/2 c. butter, softened (for spreading)
  • 1 T. ground cinnamon
  • 1/2 c. brown sugar
  1. Place water, egg, bread flour, white sugar, powdered milk, salt, 5 Tablespoons butter and yeast in bread machine in the order suggested. Select DOUGH setting, and turn machine on.
  2. Meanwhile, in a small saucepan, melt 1/3 cup butter. Add 1/2 cup brown sugar and ice cream; bring to a boil, and cook for 2 minutes. Pour caramel sauce into the bottom of a lightly greased 9 x 13 inch pan.
  3. Preheat oven to 350 degrees F.
  4. When machine has finished cycling, remove dough from the machine and turn out onto a lightly floured surface. Pat dough into a rectangle. Spread with softened butter and sprinkle lightly with cinnamon. Crumble 1/2 cup brown sugar over the top. Roll up and seal edges. Cut into 12 rolls, and place in prepared pan of caramel. Allow to rise until double in size, about 45 minutes to an hour.
  5. Bake at 350 degrees F. for approximately 30 to 35 minutes, until golden brown.

The Best Damn Meatloaf Eileen Has Ever Made!

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  • 3 pounds ground beef
  • 2 cup fresh bread crumbs
  • 2 eggs, lightly beaten
  • 3 teaspoons salt
  • 1 teaspoon pepper
  • 32 ounce tomato sauce
  • 6 tablespoons vinegar
  • 6 tablespoons brown sugar
  • 4 tablespoons Dijon mustard
  • 4 tablespoons Worcestershire sauce

Preheat oven to 350 degrees F.

Mix together the beef, bread crumbs, eggs, salt, pepper, and 1 cup of the tomato sauce. Form this mixture into a loaf and place it in a shallow pan. Stir together the remaining tomato sauce, vinegar, sugar, mustard, Worcestershire. Pour this sauce over the meatloaf. Bake for 11/2 – 2 hours, basting every 15 minutes or so with the pan juices.

Turtle Tart

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TURTLE TART (modified from a few different recipes)

CRUST

  • 60 Nilla wafers
  • 1/4 cup granulated sugar
  • 1/3 cup butter, melted
  1. Preheat oven to 350F. Lightly spray a pie plate or tart pan with cooking spray and set aside.
  2. Crush Nilla wafers in food processor or blender.
  3. Transfer crumbs to a medium size bowl and stir in sugar and melted butter.
  4. Pres the crumbs firmly into the pie plate/tart pan and up the sides.
  5. Bake for 10 minutes or until edges are just starting to turn golden brown. Let cool completely on a wire rack before filling.

FILLING

  • 2 cups (12 ounces) semisweet chocolate chips
  • 1 1/2 cups heavy whipping cream
  • 1 cup of pecans

 

  1. For filling, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Pour into cooled crust; cool slightly. Refrigerate until slightly set, about 30 minutes.
  2. Sprinkle about a cup of crushed or whole pecans over filling. Refrigerate, covered, until set, about 3 hours.
  3. Drizzle with warm caramel sauce either right before serving or drizzle and then refrigerate.