Chicken Marsala is a recipe that has been known to us by name, but we couldn’t recall having had it in the past nor had we tried to cook it. After a bit of research, in light of Otto’s love of mushrooms and all things umami, we were impressed to give it a try.
This creamy Chicken Marsala recipe was amazingly easy, and flavorful to boot. It is chicken breast heavy, but this has meant lots of leftovers for Heather, Otto, and me. One last note: Technically, Chicken Marsala is made with marsala wine, a fortified wine from Sicily. We were unable to find it easily, and so used a dry red wine instead. According to our research, this is acceptable; and, frankly, we don’t feel like we were missing anything. We know you’ll enjoy it, too!
With the autumn season finally feeling like autumn (cool, crisp mornings for the win!), I have started craving warm spices, pumpkin, cider, hot teas, and, admittedly, holiday treats. This past weekend, I experimented with a new breakfast treat that draws from the theme of pumpkin-spice-everything at this time of year.
You may be familiar with two-ingredient banana pancakes, and that was my starting point. These pumpkin spice banana pancakes are delicate like two-ingredient banana pancakes; but they are well worth the care they require. I would argue you can eat them anytime of day, without syrup, because the banana and pumpkin play beautifully off each other to satisfy your sweet tooth. We hope you enjoy them!
We’re super fortunate to have a little 16-month-old who is obsessed with umami flavors. As a consequence we’re leaning into mushrooms and Brussels sprouts now that the temperature is attempting to change for the fall. This recipe was an easy combination of protein and vegetables (and fungi) that made leftovers for a few days. Otto went crazy for the sprouts and mushrooms, and we’re getting ready to make another large batch to keep him healthy and strong. We know you’re going to like this—enjoy!
It’s October and even though the weather is fluctuating between “normal” fall weather and summer temperatures, I have the autumn spirit. Our local grocery stores have all kinds of fall produce, from gourds and pumpkins to beets and turnips. I couldn’t resist the “pie pumpkins,” also known as sugar pumpkins. But I wanted to do something savory with them.
After perusing the fresh produce area, I decided to make a mash-up bake with a rainbow of vegetables along with uncooked chicken breast that we had leftover in the fridge from something else. It not only looks beautiful, it tastes good. The overall flavor is very earthy and savory, but the pumpkin and beets give a light sweetness while thyme adds a slightly bright note. We hope you enjoy it!
Sometimes, I want breakfast for dinner. Other days, I want dinner for breakfast. Still others I want brunch (a.k.a. a silly but glorious excuse to eat pancakes, waffles, and other decadent dishes); and then there are the days when I just can’t decide. Let’s face it: our designations for what food we eat at various times of the day are somewhat arbitrary, based on years of tradition and societal norms that formed over time. I’m of the mind that, as long as it’s good food, you can eat it anytime of the day.
This quick and easy recipe comes out of my inability to decide between breakfast and dinner foods for dinner one night. I sort of wanted to eat eggs. I also kind of craved tacos. “Why not have both?” Brent asked. It’s ridiculously simply and fast to make, but we enjoyed it. We hope you will too!