Chicken Thigh Marsala

Chicken Thigh Marsala

4 boneless, skinless chicken thighs cut in half
3/4 cup gf flour
salt and pepper
olive oil and butter for browning chicken thighs
1 small yellow onion chopped fine
12 ounces of button or cremini mushrooms cut in quarters
3 garlic cloves minced
more olive oil and butter for sauteing mushrooms
1-1/2 cups dry marsala wine (may substitute half stock or broth)

Cut chicken thighs in half, removing any excess fat. Salt and pepper chicken thighs, then dredge in flour. In a large frying pan, brown thighs in olive oil and butter,  then set aside. Add more olive oil to sauté mushrooms, onions, adding garlic last minute. Add marsala wine and cook down. Add thighs back into frying pan and cook till thighs are cooked through. Cover pan if necessary to ensure chicken is cooked through. Serve over rice, mashed potatoes or pasta of your choice. A classic andd absolutely delicious.

Potato Pancake

Potato Pancake

2 small to medium potatoes, peeled and sliced very thin
4 eggs
4 tablespoons water
4 tablespoons gf flour

salt and pepper to taste

1 teaspoon dried herb of your choice
olive oil to fry pancake
4 green onions, white parts sliced crosswise very thin (optional)

Peel potato and slice very thin into matchsticks and place in a mixing bowl. If making ahead of time soak potatoes in cool water to prevent browning. Drain potatoes well if so. I parboiled the potatoes since my knife skills aren't that good and the potatoes were kind of thick. Then I drained the potatoes and added them to a mixing bowl. Add 4 eggs to potatoes, then water, flour, salt and pepper. Add onions if using them. Mix gently. Add olive oil to frying pan large enough where potato and egg  mixture can be spread thin. Cook mixture covered for at least three minutes. When edges start to brown, flip pancake and cook covered for another three minutes. Press fork into pancake to be sure potatoes are soft. Whenever I cook eggs using my good frying pan they stick. I'm going to start using cast iron for eggs. Serve plain or with syrup, jelly, or sauce of your choice. Yummy, quick and easy, for breakfast or a snack.

Snapper Fillets with Parsley Pesto

Snapper Fillets with Parsley Pesto

2 snapper fillets
olive oil for sauteing
1 bunch of fresh parsley, chopped
1/4 cup cashews chopped fine
3 garlic cloves minced
1/4 - 1/2 cup olive oil
salt and pepper to taste

Chop parsley, cashews, and mince garlic. Place pesto ingredients in blender and blend with olive oil and a bit of salt and pepper. Bring snapper fillets to room temperature and salt and pepper both sides. Sauté in hot frying pan with olive oil. Serve with pesto drizzled over the top of the fillets. I served the fillets with wild rice. So delicious and parsley has a powerhouse of benefits for your health. Parsley isn't just for a garnish.

Shrimp with Spicy Chocolate Sauce

Shrimp with Spicy Chocolate Sauce

1-1/2 pounds shrimp peeled and intestines removed
4 tablespoons butter
2 garlic cloves minced

4 ounces of at least 70% dark chocolate (I used 90%)
2 teaspoons cacao powder
2 teaspoons sugar
1 teaspoon chili powder
1 teaspoon cayenne powder
1/2 teaspoon salt
1/2 cup or more of heavy cream
1 tablespoon parsley chopped fine (optional)

Peel and remove intestines of shrimp. The vein is good to eat the intestines are not. Set aside to sauté later in the butter and minced garlic.

Melt chocolate in double boiler till just melted. Stir in sugar and cook till not gritty. Add salt, chili, and cayenne powder, then stir in heavy cream and cook till smooth, watching closely. If sauce is too thick add more cream. When chocolate sauce is smooth, keep warm over the water in the double boiler.

Meanwhile in a separate sauce pan, melt butter and add prepared shrimp. Cook on one side about 2 minutes, then add minced garlic. Turn shrimp and cook other side of shrimp. Do not overcook shrimp. Serve with the chocolate sauce on the side or add to cooked shrimp and serve immediately. Garnish with chopped parsley if desired. Decadent and delicious. Excess sauce may be store in the refrigerator for up to 2 weeks and reheated gently when used again.