#FoodieToosdy Week 7

It’s officially September. Yay Fall! Yay everything about fall! I always wished I was a fall baby just because I like it that much. And I don’t even mind school starting because I like it that much.

My foodie toosdy is Mexican, Italian, and chicken. Yum!

Last week Andrea posted about her enchiladas during her recipe club. Looking at those pictures I was hooked. So, I went to get the ingredients. This is the easiest recipe ever!!! She posted her own pictures on this page, but the following pictures are my own.

I told my mom that I wanted to make my family dinner one night, so I asked her when she didn’t have anything planned and she told me Sunday night. So once I got home from work on Sunday, I started up my stove! I didn’t make as much as she did, but lookey:

• 1 1/2 lbs ground beef
• Chopped onion. Your own preference (I used about 3/4)

• 1 can cream of mushroom
• 1 can Old ElPaso mild enchilada sauce

Mix those two together while your hamburger is browning.

After the meat is strained mix in about 2 cups of cheese. Fill your tortillas with the mixture. I had to use corn with my go-veggie cheese, but for everyone else I used flower and regular shredded cheese.

I put some of the sauce at the bottom, then once I filled my pan I put the rest of the mixture and more cheese on top. Put it in the oven for 30 minutes (350 degrees).

Viola!

We only had one and a half left! My dad LOVED them, my mom did as well. My picky brothers even ate some. I put Zatarain’s Spanish Rice on the side.

Listen y’all. YOU. HAVE. TO. MAKE. THESE. Thank you, Andrea for the wonderful Sunday night dinner that my entire family enjoyed!!!

Tyler Florence’s Chicken Marsala

What you need:

4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
4 ounces prosciutto, thinly sliced
8 ounces crimini or porcini mushrooms, stemmed and halved
1/2 cup sweet Marsala wine
1/2 cup chicken stock
2 tablespoon unsalted butter
1/4 cup chopped flat-leaf parsley

How to make it:

Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.

Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don’t fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.

Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

We didn’t use prosciutto but this is how ours turned out:

Really good!

Giada’s Shrimp Fra Diavlo

What you need:

1 pound large shrimp, peeled, deveined
1 teaspoon salt, plus additional as needed
1 teaspoon dried crushed red pepper flakes
3 tablespoons olive oil, plus 1 to 2 tablespoons
1 medium onion, sliced
1 (14 1/2-ounce) can diced tomatoes
1 cup dry white wine
3 garlic cloves, chopped
1/4 teaspoon dried oregano leaves
3 tablespoon chopped fresh Italian parsley leaves
3 tablespoon chopped fresh basil leaves

How to make it:

Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil. Season with more salt, to taste, and serve.

I have posted about this recipe before, but it was delicious! Ours turned out like this:

Happy Eating!!!!!