Chicken "Marcatta"

So i'm not sure if you are like me or not, but I always feel torn when having to choose between Chicken Picatta & Chicken Marsala. They are both very similar and undeniably delicious dishes. Tonight, I decided to experiment in the kitchen (my nerdy hobby) and combine flavors from both dishes. The result: FANTASTIC!

Additionally, I used LESS butter and oil + whole wheat flour to make it healthier!

Ingredients:
2 boneless, skinless chicken breasts--cut in half. (The frozen chicken cutlets from TJ's work great!)
Non stick cooking spray
1 tablespoon butter
1 cup whole wheat flour
1 teaspoon salt
1 teaspoon pepper --or more, to taste!
1/2 cup chicken broth
1/2 cup Marsala wine
2 teaspoons Italian Seasoning
1 cup sliced mushrooms
2 cloves garlic-minced
1/2 lemon--juiced
1 tablespoon capers

Directions:
1. In a medium bowl combine flour, salt and pepper. Dredge chicken cutlets in mixture and set aside.
2. Coat a large saucepan with non stick cooking spray. Turn to medium-high heat add 1 tablespoon butter.
3. Add chicken cutlets to saucepan and cook until golden brown. (Approx. 3 minutes on each side). Set aside.
4. In the same saucepan, add chicken broth, Marsala wine, Italian Seasoning, mushrooms, garlic, and juice from 1/2 lemon. Let cook on medium-high heat until mushrooms become soft. (Approx. 5-6 minutes)
5. Add chicken cutlets and capers to the Marsala sauce and reduce heat to low. Cook for about 5 minutes on each side, spooning the sauce over the chicken cutlets every 2 minutes or so.

Salt&Pepper to taste. There you go, two of your favorite dishes combined in ONE! Enjoy! :)

**Serve with steamed veggies, egg noodles, roasted potatoes, etc. (And don't forget, the "basic" dinner salad!) <3

*Easy* Lemon Raspberry Slush

Inspired by my Dad! ...The perfect summer treat after a hot beach (or pool) day!

Ingredients:
4 large lemons (or enough to yield 1 cup of lemon juice)
3 cups water
1 cup sugar
1 cup fresh raspberries
Ice cube trays
OPTIONAL: Fresh mint and/or Vodka

Directions:
1. Zest two lemons

2. Squeeze all four lemons to yield 1 cup of juice.
3. In a medium saucepan, heat water and sugar until the sugar has dissolved and it forms a simple syrup.
4. Remove from heat and add in the lemon zest and juice. Chill in the refrigerator or with an ice bath.
5. When cool, pour into ice cube trays and let freeze completely.
6. When you are ready to make the slush, combine lemon ice cubes and fresh raspberries in a blender. Blend until "slushy" consistency and eat with a spoon!

OPTIONAL: Add some fresh mint leaves to the blender for a fancier, yet delicious taste! ...& if you're entertaining people 21 or older ;)... Add some vodka to the blender as well!

....yumm! (FYI: It is SO much more refreshing than plain old lemonade!

Grandma's Raspberry-Jalapeno Jam

Don't be intimidated, it is WAY easier than it seems & makes the PERFECT gift for holidays or birthdays.

Ingredients:
* 5 cups of fresh raspberries, washed.
* 1/2 Green Bell Pepper, washed, seeded, finely chopped.
* 4 Jalapeno Peppers + seeds from 2, washed, finely chopped.
* 5 cups Sugar
* 1/2 cup cider vinegar
* 1 box low-sugar or no-sugar pectin (in the Jello aisle).

Materials:
*8 jam jars for canning (8 oz size)
*8 canning lids and rings
**You can purchase these at Michaels, Wal Mart, Target & sometimes even the dollar store carries them! OR start saving little jars now and by the holidays, you will have plenty! ;)

Instructions:

Jar Sterilization:
1. Fill a large kettle with water and bring to boil.
2. Put jars upside down along with their lids.--Boil for 10 minutes.
3. Drain on clean dishtowels(bottom up) and set aside.
4. Fill kettle with water and bring to boil, set aside to seal jars once the Jam is finished.

Jam:
1. Measure out raspberries in a bowl and mush them until they produce some juice (Make sure that there are still large chunks of raspberries remaining.)
2. Add the chopped bell pepper, jalapenos and vinegar to the berries mix.

3. In a separate bowl, mix 1 box of pectin and 1/4 cup of the sugar.

4. Measure out remaining sugar in another bowl (4 3/4 cups).

5. Place berry-pepper mixture in a pot and bring to full boil over high heat, stirring the entire time so that the mixture does not burn.
6. Once the mixture is boiling, stir in the pectin mixture and bring back to a boil.
7. Add the remaining sugar to the pot and stir.
8. Bring to a vigorous boil again, while stirring continuously. Boil HARD (meaning, the mixture will continue to boil with BIG bubbles WHILE stirring vigorously.)--Stir for one minute after HARD BOIL begins.
9. Remove from heat, stir, ladle hot jam into sterilized jars. (***Place jars on a towel and then spoon the jam in, DO NOT touch the jars because they will be VERY hot.)
10. Wipe the rim of the jars completely clean and put on lids.
11. Place jam jars in your kettle of boiling water (LIDS UP) and boil for 5 minutes.

12. Remove the Jars of Jam and allow them to cool on a towel!

IDEAS:
* Spoon over cream cheese or warm brie.
* Mix 1/3 cup jam with 2 tablespoons of Balsamic Vinegar--use as a glaze over chicken or pork.

***I made a little recipe card and attached it to the jar-- if you plan on giving the jam as gifts! ENJOY!

Chicken Puttanesca with a twist!

...I used a "standard" Puttanesca recipe, took out the anchovies (not a fan!)and substituted other delicious ingredients...here you go!

Ingredients:
2 boneless, skinless chicken breasts --cubed.
2 tablespoons olive oil
1 small onion--minced
3 cloves garlic--minced
2 cups chopped tomato --ROMA work great.
1/4 cup sliced green olives
1/4 cup sliced artichoke hearts
1/2 cup sliced mushrooms
1.5 cups of your favorite Marinara sauce (The more basic, the BETTER! I am a HUGE fan of the White Linen brand from Costco.)
1 tablespoon capers (or more, if you love them, like me!)
1 tablespoon Oregano
2 teaspoon basil
1/2 teaspoon crushed red pepper (or more, if you like a kick!)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup white or red wine---OPTIONAL (If you have an open bottle in the fridge, why not!)

Directions:
1. In a large nonstick skillet over medium-high heat, add 1 tablespoon of oil to pan; swirl to coat.
2. Add diced chicken, onions, garlic, salt and pepper to pan. Cook for 5-7 minutes until chicken in done.
3. Add remaining 1 tablespoon oil, chopped tomatoes and wine. Cook until tomatoes give off a decent juice. (Approx. 5 mins)
4. Add green olives, artichoke hearts, mushrooms, capers, basil & oregano. Cook for 5 minutes.
4. Add Marinara sauce and crushed red pepper flakes.
5. Cook on LOW for 30 minutes.

Serve over angel hair (or your favorite) pasta w/freshly grated Parmesan cheese! Delicious. <3