Saturday, November 22, 2014

Gluten Free Brownies for the Sugarplum Tea Room at the Mistletoe Market

Yesterday I made gluten free brownies with chopped pecans to take to the Mistletoe Market. I used the Red Mill brand mix. The recipe called for 1 1/2 sticks of melted butter, oh my. The recipe said use one egg but I used two. The recipe said to bake 20 to 25 minutes but they take a good 35 to 40 minutes.

The brownies are for the Sugarplum Tea Room a fund raiser for our group, the Mountain Regional Arts Guild a non profit arts guild. Of course Gary and I had to try one brownie just to be sure they were edible. They are ever so edible. One of the first desserts I've had the past four years since I've been gluten free.

14th Annual Mistletoe Market and Sugarplum Tea Room
Saturday, November 22 - 9am - 5pm
Sunday, November 23 - 11am - 4pm
North Georgia Technical College
Highway 515, Blairsville, GA

Friday, November 21, 2014

14th Annual Mistletoe Market


14th Annual Mistletoe Market and Sugarplum Tea Room
Saturday, November 22 - 9am - 5pm
Sunday, November 23 - 11am - 4pm
North Georgia Technical College
Highway 515 Blairsville, GA. 

My pottery will be in the guild booth. Entrance is free and there's plenty of parking. I only made one of these tree luminaries white. Well actually glazed an outmeal color. I wish I had more with that glaze. There's a battery operated tea light inside. Thanks for reading and for all your comments.

Thursday, November 20, 2014

Chicken Marsala

It's been a while since I posted a recipe. Chicken Marsala is very easy to make and if you serve it to guests they'll call you supreme chef. There really is some chicken under all those mushrooms. Pick up a package of chicken breast cutlets at the grocery.

Don't forget to get a bottle of Marsala Cooking Wine too. Marsala cooking wine is the secret ingredient in this recipe. You'll also need bread crumbs and a package of mushrooms, some butter and olive oil.

Use your meat tenderizer and hammer slightly flat each cutlet on both sides. The chicken doesn't really need to be tenderized but this reduces the thickness of the chicken breast cutlet. Dredge each cutlet in bread crumbs. I used gluten free crumbs. Set the cutlets aside. I like to make more at each meal and then Gary and I can have leftovers. Sometimes I can freeze the meals already cooked and then thaw them out for another day.

Slice a package of mushrooms. Put on a cup of rice to cook. I like Chicken Marsala with rice because it makes a nice gravy which works well spooned over the rice.

Saute the mushrooms in butter on medium high heat till they are soft but not too mushy. When they are finished take them out of the pan and set them aside.

Meanwhile add more butter and olive oil to the pan and saute the breaded cutlets browning them on both sides over medium heat. When they are browned sprinkle the mushrooms over the top and immediately pour in half to three quarters of a cup of the Marsala Wine. Let is sizzle to cook off the alcohol and then cover and simmer gently till a fork can easily be inserted in the cutlet. These only take about 7 to 10 minutes to simmer. Don't over cook otherwise the chicken will be dried out.

See the gravy in the pan. Sorry no photos of the Chicken Marsala plated up we just couldn't wait to eat it and neither will you. Thanks for reading and for all your comments.


Wednesday, November 19, 2014

Sheep Platter

Click back to the previous post, Blank Canvas, You Can Almost See The Cold, to see this platter before I added the sheep. Something happened with my blog feed; the previous post never showed up. Thanks for reading and for all your comments.