Chef Recipe For 2: Paneed Chicken With Marsala Sauce

Photo: Brianna Paciorka - Perfect for a two-person supper

From Denny:   Are the kids going off to college this fall and you now find yourself an empty nester?  Are you newly married and wondering how to scale down the usual recipe that is calibrated for 4 - 6 servings? Live alone but want to invite a friend over for dinner without breaking the bank?  Well, Louisiana Chef Jeremy Langlois scaled down this favorite recipe of Chicken Marsala that anyone can make into just two servings.  How's that for economy! 

Start by dredging some boneless chicken breast halves in Italian bread crumbs.  Then saute the chicken in oilve oil.  Like Chef Langlois instructs at his cooking demonstrations, "Cooking is all about managing heat.  You don't want to put your chicken into a cold pan.  To test the heat, first put a small amount of break crumbs into the oil to see if it sizzles."

After the chicken is cooked, place it on a separate plate.  Then it's time to start making the light sauce with olive oil, chopped onions, sliced shittake mushrooms and a bit of garlic.  Remember that mushrooms like to absorb the oil, so you might need to add a little more olive oil while you are cooking.  Add a bit of flour to thicken the sauce and then to finish the sauce add the marsala wine and beef broth.

When serving be sure to be generous with the sauce!  This dish can be served with a good salad, asparagus or boiled pasta on the side if you like.

Too Sexy Retirement Men's V-Neck T-Shirt

Too Sexy Retirement - my bills tells me so... might as well keep laughing!

Visit Denny Lyon Gifts  @ CafePress.com  -  see what's new!  

Comfort Food From Louisiana: New Orleans Chef Recipe: Jambalaya For A Crowd

Comfort Food From Louisiana: New Orleans Chef Recipe: Jambalaya For A Crowd: From Denny:  Need an easy recipe for a crowd during Mardi Gras season?  Chef John Besh of New Orleans paired with Zatarain's to create this faster version of jambalaya using Zatarain's Dirty Rice mix.  In fact, the famous chef has a lot of great recipes on their site.

What makes jambalaya so tasty is the browning of the chicken and andouille sausage, mixing in the veggies like celery and onion, some liquid (some people like to use chicken stock in place of water) and then the rice to cook in all those tasty seasonings and juices.

It's a fabulous one-pot meal that is easy to make and a real crowd pleaser.

Funny Friday Weekend iPhone 5 Case

Tell the world how you really feel about coming back to work

* * *  Support Warriors Pearl Foundation - contributing to fund efforts to help homeless female military veterans come home.  Visit Denny Lyon Gifts  @ CafePress.com  -  see what's new! 

Comfort Food From Louisiana: New Orleans Recipe: Crescent City Shrimp Jambalaya

Comfort Food From Louisiana: New Orleans Recipe: Crescent City Shrimp Jambalaya: From Denny:  Not in the mood for the chicken version of jambalaya?  No problem; make it with shrimp and andouille sausage for a change of pace.  Shrimp is ridiculously popular down South that we are forever creating new dishes to keep up with the demand.

Louisiana cooking is based off of French cooking and with the same mindset of employing whatever food sources are at hand.  From the bayous or spillways teeming with yummy crayfish to the gorgeous shrimp and oysters from the Gulf of Mexico we create recipes around our bountiful food.

Louisiana Seafood Reusable Shopping Bag

Check out awesome Louisiana eating: oysters, shrimp, crawfish, gumbo, jambalaya

* * *  Support Warriors Pearl Foundation - contributing to fund efforts to help homeless female military veterans come home.  Visit Denny Lyon Gifts  @ CafePress.com  -  see what's new!  

Comfort Food From Louisiana: New Orleans: Creamy Seafood Jambalaya Pasta

Comfort Food From Louisiana: New Orleans: Creamy Seafood Jambalaya Pasta: From Denny:  Need a quick pasta dish finished in 30 minutes?  Zatarain's created a product using the traditional jambalaya seasonings but with pasta noodles instead of rice!  If you want to include more than shrimp, like some tilapia or other fish, then cook these first and set aside.

Cooking shrimp separately to be added by the diner is also a good idea if you have diners who don't like shrimp or are allergic.

Funny Friday Weekend iPhone 5 Case

Tell the world how you really feel about coming back to work

* * *  Support Warriors Pearl Foundation - contributing to fund efforts to help homeless female military veterans come home.  Visit Denny Lyon Gifts  @ CafePress.com  -  see what's new!  

Comfort Food From Louisiana: New Orleans Chef Recipe: Jambalaya For A Crowd

Comfort Food From Louisiana: New Orleans Chef Recipe: Jambalaya For A Crowd: From Denny:  Need an easy recipe for a crowd during Mardi Gras season?  Chef John Besh of New Orleans paired with Zatarain's to create this faster version of jambalaya using Zatarain's Dirty Rice mix.  In fact, the famous chef has a lot of great recipes on their site.

What makes jambalaya so tasty is the browning of the chicken and andouille sausage, mixing in the veggies like celery and onion, some liquid (some people like to use chicken stock in place of water) and then the rice to cook in all those tasty seasonings and juices.

It's a fabulous one-pot meal that is easy to make and a real crowd pleaser.

Funny Friday Weekend iPhone 5 Case

Tell the world how you really feel about coming back to work

* * *  Support Warriors Pearl Foundation - contributing to fund efforts to help homeless female military veterans come home.  Visit Denny Lyon Gifts  @ CafePress.com  -  see what's new!  

Comfort Food From Louisiana: Mardi Gras: Muffuletta Sandwich

Comfort Food From Louisiana: Mardi Gras: Muffuletta Sandwich: From Denny: Do you love the New Orleans tradition of muffuletta sandwiches? They are popular throughout Louisiana, especially at carnival time. During the parades people are always looking for snacks that are easy to grab off a tray and run back into the crowd to catch those all important beads. :)

This recipe is for an appetizer version where you don't have to worry so much about the high calories, salt and preservatives since it is a smaller portion.

There is even a recipe to show you how to make your own olive salad which can be used for more than just this sandwich, like a dressing on a garden salad or as a spread on French bread. It was originally developed by the Sicilian immigrants that settled in New Orleans about 100 years ago.

Comfort Food From Louisiana: Cajun Red Beans and Rice

Image via Wikipedia

Comfort Food From Louisiana: Cajun Red Beans and Rice: From Denny: Red Bean and Rice is a traditional recipe in Louisiana that was the original Wash Day food every Monday, in every household in New Orleans, rich or poor. These beans could simmer on the stove for hours, leaving time for household chores.

Living in Louisiana, sometimes I forget some people don't know how to make this simple delicious dish. It's seems when I am researching up pops something else that I just know you will want to see.

I've been thinking lately of how to get more beans into our diet by adding to traditional recipes and found some awesome recipes from the various bean grower sites that I will be featuring soon on all my food blogs. If you are not yet sold on beans as a healthy and inexpensive food, this dish would be a great introduction.

Related articles

• Comfort Food From Louisiana: Chef Recipe: Crab Calas with Remoulade Sauce (dennysfoodandrecipes.blogspot.com)
• Comfort Food From Louisiana: Tailgating Recipes: New Orleans Ugly Dog Saloon BBQ Chili Beans (dennysfoodandrecipes.blogspot.com)
• Funny Video: The Crazy Nastyass Honey Badger (dennysfunnyquotes.blogspot.com)
• Comfort Food From Louisiana: Simple Appetizer From Chef Poppy Tooker: Andouille in Creole Mustard Cream Sauce (dennysfoodandrecipes.blogspot.com)

Comfort Food From Louisiana: Tailgating Recipes: New Orleans Ugly Dog Saloon BBQ Chili Beans

Comfort Food From Louisiana: Tailgating Recipes: New Orleans Ugly Dog Saloon BBQ Chili Beans: From Denny: Check out this recipe to make bean style chili for a huge crowd - just perfect for tailgating during football season - and affordable.

If you want you can always add meat for a heartier version but this recipe is all about the spices and vegetarian since the majority of their menu is meat.
This recipe comes from the amusing folks in New Orleans at the Ugly Dog Saloon in the Warehouse District, a few blocks from the Convention Center (401 Andrew Higgins Blvd, New Orleans, Louisiana). Be sure to pay them a visit when you visit the Crescent City!

Comfort Food From Louisiana: New Orleans The Bombay Club Pasta: Oyster and Tasso Fettuccini

The Bombay Club in New Orleans in the French Quarter

Comfort Food From Louisiana: New Orleans The Bombay Club Pasta: Oyster and Tasso Fettuccini: "The Bombay Club in New Orleans is a hot spot in the French Quarter, near Bourbon Street, well known and revered by the locals as well as tourists. It features Nouveau Creole cuisine, receiving many accolades in the food world."

Comfort Food From Louisiana: Simple Appetizer From Chef Poppy Tooker: Andouille in Creole Mustard Cream Sauce

Comfort Food From Louisiana: Simple Appetizer From Chef Poppy Tooker: Andouille in Creole Mustard Cream Sauce: "From Denny: New Orleans food is known for its great tasting creative comfort food. It's also loaded with calories, usually from the sauces. This delectable appetizer qualifies for the High Calorie Club. But that's the beauty of Louisiana food as you can often choose to serve it in smaller portions to help reduce the calorie load while still enjoying great flavor!

Chef Poppy Tooker did just that. She sauced the andouille slices in heavy cream flavored with Creole mustard. If you can't find andouille sausage or Creole mustard in your area just substitute with your favorite sausage and a great deli mustard of full flavor."

Comfort Food From Louisiana: New Orleans Chef Sclafani Silver Medal Winner: Seared Scallops, Truffled Corn Pudding

Another scallop recipe by ulterior epicure via Flickr

Comfort Food From Louisiana: New Orleans Chef Sclafani Silver Medal Winner: Seared Scallops, Truffled Corn Pudding: "From Denny: President Obama is a huge fan of scallops, often ordering them when he dines out. Yeah, me too, as long as they are those huge honking ocean scallops! The beauty of scallops is they cook up quickly and are a light food for the summer heat.

This is one of the winning recipes from last week's New Orleans Wine and Food Experience (NOWFE), one of the top food and wine shows in America. The five-day event entertained a hungry and discriminating crowd in the Crescent City."

Readers Recipes: Apple Upside-Down Caramel Cake, Louises Birthday Cake

Image by Mrs J Park via Flickr

From Denny:  Upside-down cake is one of the first cakes I learned to make when I was a child.  They were so easy and even smelled good as you assembled them into the iron skillet which was our pan of choice.

This apple caramel cake is unusual in that it employs canned sweet potatoes too.  We love our sweet potatoes in Louisiana and eat them all year long, finding new ways to use them.  This is the first I've seen used in an upside-down cake.  Everyone knows that brown sugar and sweet potatoes are a natural and perfect taste combination!

The second recipe for an unusual birthday cake uses a spice cake mix and pumpkin pie filling.  That makes for a dense moist cake topped by cream cheese icing  - low fat cream cheese and low fat whipped topping, of course. :) To gild the lily the special cake is topped off with white chocolate bark.