Shannon's Cookbook

The variations for cooking Chicken Marsala are almost endless, however, this is the version I prefer. An old boyfriend of mine used to cook this for me, and I have kept the recipe (but not any of the old boyfriends). 4 boneless skinless chicken breasts, cut in to strips 1/4 cup flour 1 teaspoon dried leaf basil, oregano, or Italian herbs (I use basil) 1/4 cup olive oil 4 tablespoons butter 1 cup sliced mushrooms (I use canned for this) 1/2 cup Marsala wine Combine flour, salt, pepper and basil and blend well. Heat the oil and butter in a skillet until bubbling lightly. Dredge the chicken in the flour mixture and shake off the excess. Cook the chicken over medium heat for a few minutes on the first side, or until lightly browned. When you turn the chicken breasts to the second side to cook, add the mushrooms around the chicken pieces. Cook for a few more minutes, stirring the mushrooms. When the second side is lightly browned, add the wine around the chicken pieces; cover the pan and s...

Herbes de Provence, a combination of dried basil, thyme, marjoram, rosemary, lavender and sage, is a classic French seasoning, and what makes this dish so wonderful. It was very easy to cook, and most of us have the ingredients on hand. 4 (6-ounce) skinless, boneless chicken breast halves 1/4 teaspoon salt 1/4 teaspoon black pepper 1 1/2 tablespoons olive oil 2 garlic cloves, minced 1 cup chicken broth 1 1/2 teaspoons dried Herbes de Provence 1 teaspoon butter 1 teaspoon fresh lemon juice pasta (I used angel hair) fresh grated parmesan Sprinkle chicken evenly with salt and pepper. Heat oil in a large nonstick skillet over medium heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm. Add garlic to pan; cook 1 minute, stirring constantly. Add broth and herbes de Provence ; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to about1/2 cup (about 3 minutes). Remove from heat; add butter and lemon ju...

This recipe is my version of the Italian soup commonly served at Olive Garden. Easy, delicious and ready in under a half hour. 1 lb. Italian Sausage (I use a spicy version) 2 large potatoes, diced 1 large onion, chopped 2 cloves garlic minced 2 cups fresh baby spinach, stems removed 2 cans chicken broth 1 qt. water 1 small can diced tomatoes 1 cup 1/2 and 1/2 Brown sausage in a large pot. Drain on paper towel. Return to pot and add onion. Saute for about five minutes. Add garlic and sauté about one minute more. Add potatoes, chicken broth, water and tomatoes to pot, and cover and cook on medium heat til potatoes are done (about 15 minutes). Add salt and pepper to taste, spinach and 1/2 and 1/2. Bring to a simmer til heated through.

I had the following items to use up: Piri Piri marinade, cilantro, pinto beans and lots of cheese. I always have the mixins for pizza crust, so this is what I came up with. Measurements are approximate. 1 lb boneless skinless chicken breast, diced 1 cup piri piri (optional) 1 cup pinto beans, drained and mashed 1 cup shredded cheese (I used sharp cheddar) 1/4 cup fresh cilantro, minced 2 tablespoons olive oil 1 tablespoon fresh lemon juice 2 garlic cloves, minced Marinate chicken at least four hours or overnight. Preheat oven to 450°. Sprinkle cornmeal over a baking sheet drizzled with olive oil. Set aside. Prepare pizza crust according to package directions. Cover and let rest. While dough is resting, drizzle a little olive oil in a frying pan on medium high. Saute chicken until nice and brown. Set aside. Roll dough into a 14 x 11-inch rectangle on prepared baking sheet. Spread beans over dough. Top with diced chicken and sprinkle with cheese. Bake at 450° for 10-12 minutes...

This is one of those recipes where you get impatient for dinner because the dish sounds SO tasty! The original recipe calls for 1 ½ teaspoons of rosemary- against my better instincts this was how much I added. I think the rosemary flavor was a little strong. Next time, I will cut the rosemary called for in half. If you like rosemary flavor, go ahead and add the full amount. Cassoulet is a rich, slow-cooked bean stew that originated in the southwest of France . It usually contains meat (typically pork sausages , pork , goose , duck and sometimes mutton ) and white beans. This version uses lentils in place of the white beans. 3/4 pound boneless pork shoulder 1 large onion, cut into wedges 2 cloves garlic, minced 2 teaspoons vegetable oil 1 1/2 cups water 1 14-1/2 ounce can diced tomatoes 4 medium carrots and/or parsnips, sliced 1/2 inch thick (2 cups) 2 stalks celery, thinly sliced 3/4 cup lentils 1-1/2 teaspoons dried rosemary, crushed 1 can beef broth 1/4 teaspoon salt 1/4...

This is what I came up with for dinner tonight. It was very tasty! 2 cups dried beans (I used one cup of great northern and one of pinto) 8 cups water or broth 3 tablespoons olive oil , divided 3 garlic cloves , minced 1 t rosemary, crushed 1 bay leaf 1 large onion , chopped 1 large carrot , chopped 1 large celery stalk, chopped 1 teaspoon thyme , crushed 4 cups chicken broth 1 lb fresh link chorizo sausages , casings removed 1/4 cup whipping cream or half and half Place beans in large pot or Dutch oven. Add enough water to pan to cover beans by 4 inches. Let beans soak overnight at room temperature. Drain and rinse beans; return to same saucepan. Add 8 cups water, one tablespoon oil, one garlic clove, rosemary, and bay leaf. Bring to boil. Reduce heat to medium-low, partially cover, and simmer until beans are just tender, 1 to 1 1/2 hours. Season to taste with salt. Drain beans, reserving 2 cups cooking liquid. Discard bay leaf. Return beans and liquid to Dutch oven and keep warm. H...

Anyone who knows me well, knows that chilequiles are my favorite Mexican dish. This version, with tomatillo cream sauce, is based on a version I had while in Mexico. The recipe for the salsa roja is adapted from a friend's. Chilaquiles 1 lb chicken breast, poached and cooled in broth 12 stale corn tortillas cut in strips and fried in vegetable oil Mexican blend cheese Shred chicken. Spread tortilla strips in bottom of baking pan. Sprinkle chicken over the top. Pour tomatillo sauce over the chicken. Sprinkle generously with cheese. Bake at 350F until bubbling, about 20 minutes. Tomatillo Sauce 1 lb tomatillos, husked, rinsed and chopped 1 small can green chiles 1 small onion, chopped 1 t cumin 1 clove garlic, minced salt to taste half and half Combine sauce ingredients (except for half and half) in a small sauce pan and simmer for about 10-15 minutes, or til tomatillos soften. Blend in the blender. Cool and add half and half. Set aside. Salsa Roja 1 large can diced tomatoes 1 smal...

This was an easy meal to set up tonight- the pork roast rub was applied yesterday and the meat marinated overnight. Southwest Rub 2 T chili powder 2 T paprika 1 T coriander 1 T oregano 1 T salt or to taste 1 T garlic powder 2 t ground cumin 1 t black pepper 1 t cayenne pepper 1 t red pepper flakes I roasted the pork for about 1 1/2 hours at 350° til it was really tender. I let it sit for about 10 minutes then sliced for serving.

This recipe, from my recipe box, is my favorite for a chocolate caramel cheesecake. It requires melting caramels for the filling; however, you can save time by using caramel ice cream topping. In my opinion, using real caramels is MUCH better tasting though! Crust 2 cups crushed vanilla wafers 6 T butter, melted Caramel Filling 48 caramels (1 14 oz bag) 1 5 oz can evaporated milk 1 cup chopped pecans (or your favorite nuts), toasted Cheesecake Filling 1 cup semi sweet chocolate chips, melted & cooled 2 8 oz packages cream cheese, softened 1 teaspoon vanilla 1/2 cup sugar 2 eggs Crust: Mix all ingredients and press onto bottom and 1-inch up sides of a 9- inch springform pan. Pour on melted caramel/pecan mixture and chill for 30 minutes. Preheat oven to 350°. Caramel Filling: Melt caramels with milk in small saucepan or in microwave. Stir until smooth, stir in pecans. Pour over prepared crust. Refrigerate. Cheesecake Filling: Beat cream cheese at high speed until light and fluffy...

This is one of those recipes where you get impatient for dinner because the dish sounds SO tasty! The original recipe calls for 1 ½ teaspoons of rosemary- against my better instincts this was how much I added. I think the rosemary flavor was a little strong. Next time, I will cut the rosemary called for in half. If you like rosemary flavor, go ahead and add the full amount. Cassoulet is a rich, slow-cooked bean stew that originated in the southwest of France. It usually contains meat (typically pork sausages, pork, goose, duck and sometimes mutton) and white beans. This version uses lentils in place of the white beans. 3/4 pound boneless pork shoulder 1 large onion, cut into wedges 2 cloves garlic, minced 2 teaspoons vegetable oil 1 1/2 cups water 1 14-1/2 ounce can diced tomatoes 4 medium carrots and/or parsnips, sliced 1/2 inch thick (2 cups) 2 stalks celery, thinly sliced 3/4 cup lentils 1-1/2 teaspoons dried rosemary, crushed 1 can beef broth 1/4 teaspoon salt 1/4 teaspoon pepper...

This recipe is from my recipe box and actually calls for shrimp. I have had my fill of shrimp over the last month or so, so I used chicken instead. 1 ½ lbs. boneless skinless chicken breast, diced 4 tbsp extra-virgin olive oil, divided 2 cloves garlic minced and divided 4 tbsp chopped fresh basil, divided 1 t red pepper flakes, divided 2 T fresh lemon juice salt 1/4 tsp. ground black pepper 1 small head cauliflower, cut into florets 1 lb. pasta (I used penne) 1 tbsp chopped garlic 2 cups chopped fresh tomatoes 1 tbsp minced fresh flat-leaf parsley fresh grated parmesan Combine chicken, 2 tbsp each oil and basil, lemon juice, ½ t hot pepper flakes, pinch of salt and pepper in bowl. Cover and refrigerate four hours. Bring 6 quarts water to boil in a large pot. Add 1 T salt, pasta and cauliflower. Cook according to pasta package directions until pasta is al dente. Reserve about ½ cup cooking water. Drain. Meanwhile, heat 2 T oil on medium high in a large frying pan. Saute chicken until ...

I am not sure where I ever found this recipe, but I am SO glad I did. The combination of the cinnamon and orange juice along with the beef creates an incredible soup. The original recipe calls for raisins and chocolate to be added, but that just doesn't sound good to me. I have never added it. 2 tablespoons olive oil, divided 1 lb boneless stewing beef, cut in to chunks 2/3 cup red wine 1 onion, chopped 1 green pepper, chopped 1 small fresh red chili pepper, chopped (I used a cayenne) 4 cloves garlic, minced 1 carrot, sliced 1 teaspoon ground coriander 1 teaspoon ground cumin 1/2 teaspoon ground cinnamon 1 teaspoon dried oregano, rubbed 2 bay leaves 1/2 cup fresh orange juice 1 (14 ounce) can diced tomatoes, not drained 5 cups beef broth 1/4 cup white or brown rice (I used brown as I had some leftover from lunch) fresh cilantro, for garnish Heat half the oil in a large soup pot over medium high heat, add the meat and brown on all sides. Add the wine and simmer for a few minutes. P...

This recipe was inspired by Joanne H’s bean soup recipe. I had SUCH a craving for it! * 1 ½ cups dry Great Northern beans (or your favorite bean variety) * 6 cups water * 1 pound country style beef ribs (1 to 1-1/2 inches thick), cut in to pieces * 1/4 teaspoon salt * 1/4 teaspoon ground black pepper * 1 tablespoon olive oil * 1 cup chopped onion * 1 cup chopped carrots * 1 cup chopped celery * 4 cloves garlic, minced * 6 cups water * 2 smoked pork hocks * 1 small can beef broth * 1 small can diced tomatoes * 1 large bay leaf * 1/2 teaspoon dried thyme, crushed * 1/2 teaspoon dried rosemary, crushed * 1/2 teaspoon salt or to taste * 4 cups torn fresh spinach leaves (or use Swiss chard) 1. Rinse beans. Place beans and 6 cups cold water in Dutch oven. Cover and let stand in a cool place for 6 to 8 hours or overnight. Drain beans in colander; set aside. 2. Sprinkle beef ribs with the 1/4 teaspoon salt and the pepp...

This recipe is similar to Shepard’s Pie, although more my style- spicy and topped with a corn crust rather than mashed potatoes. I think the cinnamon is what really jazzes this whole dish up. I am not sure where I ever got this recipe. 1 T olive or canola oil 1 T butter 1 medium onion, finely chopped 1 lb lean ground beef salt and black pepper to taste 1/4 cup raisins (optional. I didn’t use them) 1/3 cup pitted green or black olives; chopped 1 tsp paprika 1/2 tsp basil 1 tsp ground cumin 3 eggs, hard boiled and sliced parsley Corn Topping 2 cups frozen corn, thawed 1/2 cup milk 1 t cinnamon 1/2 tsp salt 1 ½ t sugar 2 large eggs, beaten Preheat oven to 350°. In a large frying pan melt butter with olive oil over medium high heat until hot. Add onion and cook, stirring frequently, until soft and translucent, about 5 minutes. Add the garlic and sauté another minute or so. Add beef and cook, stirring constantly, until no longer pink. (Drain if meat is too fatty). Stir in salt, pepper, rais...

Galangal is a rhizome with culinary and medicinal uses, best known for its appearance in Southeast Asian cuisine. It resembles ginger in appearance. However, it tastes little like ginger; in its raw form, it has a soapy, earthy aroma and a pine-like flavor with a faint hint of citrus. It is available as a powder from vendors of Oriental spices and also available in whole, cut or powdered from vendors of herbs. Lemon grassis widely used as an herb in Asian cooking. It has a citrous flavour and can be dried and powdered, or used fresh. It is usually finely sliced and added to recipes or it may also be bruised and added whole as this releases the aromatic oils from the juice sacs in the stalk. In my humble opinion, there are no sufficient substitutes for galangal or lemon grass in this recipe. Measurements are approximate. 1 lb white fish (I used pollock) olive oil 2 cups chicken broth 1 can coconut milk 1 tablespoon galangal, julienned 1 tablespoon lemon grass, thinly sliced ¼ cup cil...

This recipe is an old stand by for cheesecake that I have had for years. Nothing fancy to it, and easy to prepare. I served this topped with strawberries and raspberries. I recommend starting the crust first. Filling 3 8-oz pkgs. cream cheese, softened 4 large eggs 1 C sugar 1 tsp. vanilla Mix cream cheese and sugar until well blended. Add eggs to cream cheese one at a time and mix with an electric mixer. It will be difficult to blend at first but will become easier as more eggs are added. Once blended, add vanilla. Stir to incorporate vanilla. Pour into pan already lined with crust (see below for recipe). Preheat oven to 325°. Bake one hour and 15 minutes (time may vary). Make sure you test the center of the cheesecake with a knife. If the knife doesn't come out completely clean, bake a little while longer and then test again. Cool in the oven for about a half hour. Take out of the oven and let cool for another 10 minutes. Run a knife around the edge of the cake to loosen. Cov...

This recipe is without a doubt my absolute favorite recipe for chocolate chip cookies. Since it is extremely unhealthy, I only make these once or twice a year. Because I received this recipe via email about 326 times over the past few years, I can’t tell you the actual source of it, as I have no idea. Put the Hershey bar in the freezer before starting, it makes it easier to grate. 5 cups blended oatmeal 2 cups butter, softened 2 cups brown sugar 2 cups sugar 4 eggs, lightly beaten 2 t vanilla 4 cups flour 2 t soda 2 t baking powder 1 t. salt 24 oz bag semi sweet chocolate chips 1 8 oz Hershey Bar (grated) 3 cups chopped nuts (I used walnuts) Blend the oats. Set aside. In a large bowl, cream the butter and sugars. (I used an electric mixer). Add eggs and vanilla; mix well. In a separate large bowl, mix together flour, oatmeal, baking soda and powder and salt. Stir in chocolate chips, Hershey bar and nuts. Note: The dough is VERY thick. Stir wet mixture into dry. Preheat oven to 375°. ...

I generally do not follow a recipe when roasting a chicken. I just mix some herbs and seasonings (garlic, sage, rosemary, etc. whatever I have on hand) with some vegetable oil or buttermilk and rub over the chicken. I let this rest for about four hours at a minimum. I set the chicken on a tripod designed specifically for roasting a chicken, preventing it from sitting in the juices and fats. This results in crispier skin. I roast the chicken for one to one and a half hours depending on the size. This recipe for the gratin is from my recipe box with a few adaptations. I needed to use up some pantry items such as the bread crumbs, and the rest of a head of cauliflower. 1 head cauliflower, broken into florets and stems discarded 1 1/2 teaspoons salt 1/2 cup breadcrumbs 1 cup heavy cream or half and half 1/2 cup shredded cheese (I used sharp cheddar) 1/4 cup melted butter Preheat oven to 350°. Steam cauliflower for about five minutes until crisp tender; drain well. Spray 2 quart baking ...

I really looked forward to this meal, as Mexican is my favorite ethnic cuisine. The recipe for the tacos is the only one I use; the taco mixes from the store just don't cut it. The guacamole recipe is just a basic one I frequently use; I prefer guacamole without onion, tomatoes, etc. And of course, everything was topped off with my famous habanero salsa, using the recipe I posted a few months ago. In addition, when I cook Mexican food, I always use corn tortillas and fry them, some for the tacos and a huge bunch fried crisp for chips. Not healthy, but then I don't eat like this everyday! Beef Tacos 1 lb. ground beef 1/2 t marjoram or oregano, rubbed 2 T chili powder ½ t salt 1 ½ t garlic powder 3/4 cup water Brown ground beef. Drain well. Add spices and water. Simmer for about 20-30 minutes. Guacamole 1 avocado, seed removed 1/2 lime, juiced salt and pepper to taste Peel and mash avocados in a bowl. Stir in lime juice, salt and pepper. Cover tightly and chill for at least half ...

This delicious recipe is from my recipe box, I have had it for years and have no idea where it orginally came from. It sure kicks up a regular meatloaf recipe. 1 small can black beans, drained 1/2 cup chopped onion 1/2 cup chopped green pepper (I used Hungarian peppers) 1/2 cup chopped fresh cilantro (optional) 1 tsp salt 1 T ground cumin 2 T chili powder 1/2 t pepper handful tortilla chips, finely crushed (I used Doritoes) 1 egg 3 large garlic cloves, minced 1 pound ground beef 1/2 cup salsa (use your favorite. I used homemade) shredded Mexican style cheese Preheat oven to 375°. Coat large loaf pan with cooking spray. Set aside. Combine beans and next 11 ingredients in a large bowl and stir til just blended. Bake for 50 minutes. Sprinkle cheese over the top and bake 10 more minutes. I served the meatloaf over cheesy garlic mashed potatoes with a dollop of salsa. Variation: Top with sour cream and extra tortilla chips.http://media-files.gather.com/images/d953/d950/d743/d224/d96/f3/full...