Chicken Marsala and Polenta

Polenta:
6 cups of boiling water
2 cups of polenta
1 cup parmesan cheese
3 TBS butter
2 TBS dried oregano
salt and pepper to taste

Boil 6 cups of water in a large sauce pan.  Once the water has boiled add the 2 cups of polenta to the boiling water and reduce to low.  As the polenta simmers, add the butter, oregano, cheese, salt and pepper. Constantly stir the polenta so it doesn't stick to the pan. Keep this up for 30 minutes. Olive oil a glass pie plate and pour the polenta into the pan.  Let it sit for 15minutes, then cover with plastic wrap and let it set up in the refrigerator for 2 hours. When rhe chicken is cooking, slice the polenta and place it in a saute pan with 1 TBS of butter and heat it through.

Chicken Marsala
2-4 chicken breasts
6 crimini mushrooms
1 cup of Marsala Wine
1/2 cup chicken stock
1 TBS butter
2 TBS olive oil
1 TBS cream
salt
pepper
flour

Heat the butter and olive oil in a large skillet. Put 2 cups of flour in a bowl with a pinch of salt and pepper. Lightly dredge the chicken breasts in the flour, making sure to shake off any excess flour. Place the chicken in the hot skillet and brown on each side. Remove the chicken and place the chopped mushrooms into the pan.  Saute the mushrooms and then add the Marsala wine, chicken stock and cream.  Once that comes to a boil, return the chicken to the pan and reduce the heat.  Finish the chicken in the sauce, letting the sauce reduce.  Add a pinch of salt and pepper at the end.

Kid Friendly Mac and Cheese and Chicken Fingers

Tired of feeding your kids or family that nasty, powdered, 2 mimutes in the microwave mac and cheese? Or those "all white meat" chicken nuggets? Here's two easy takes on those foods that are not only kid friendly, but "grown up" enough to satisfy adult tastes as well.

Mac and Cheese:
1 1/2 lbs of medium shells (about a box and a half) 
4 cups milk
2 cups shredded cheddar cheese
2 cups shredded sharp white cheddar
1 cup diced fresh mozzerella
1 cup shredded taco cheese (happened to have a small amount left over, so i added it)
1 cup chopped bacon (Hormel Real Bacon in a jar is my new best friend)
1 cup bread crumbs
1 cup grated parmesan cheese
2 tsp butter
2 tsp flour
salt
pepper

Pre-heat oven to 425

Boil the shells and set aside when cooked.  In a large sauce pan, melt the 2 tsp of butter and 2 tsp of flour in the pan to create a rue. Once the butter and flour are combined, add the 4 cups of mik and bring to a boil and whisk frequently. Add the 2 types of cheddar, mozzerella and taco cheese mix, salt and pepper to the milk, reduce to low and simmier, string frequently.  Drain the pasta and return it to the boil pot and add the milk and cheese mixture to the shells. Add the 1 cup of chopped bacon and spread the mix into 13x9 glass baking dish. Add the bread crumbs and parmesan to the top and place in the oven and bake for 35 minutes or until the cheese and bread crumbs brown.

Chicken Tenders:
4 boneless chicken breasts
2 cups bread crumbs
salt
pepper

Cut the chicken breasts on an angle into 3 inch pieces lengthwise and set aside in a bowl. Once all the chicken is cut, spray with a butter spray (I don't use egg because my son has an egg allergy, the butter spray works fine) and dip into the bread crumbs, salt and pepper.  Make sure to shake off the excess bread crumbs. Place them in a bowl and put the refrigerator to help them set up.  Half way though the Mac and Cheese cooking, place the chicken on a cookie sheet and cook for 15-20 minutes at 425 or until the chicken browns.

Italian Beef Sandwich

This is similar to a French Dip Sandwich.  Very simple.

Beef:
2 lbs Beef Strip Steak
2-14 oz cans beef broth
1 8oz bottle Italian Dressing
1 green pepper
1 sweet onion
2 TBS minced garlic
1 TBS dried oregano
1 tsp salt
1 tsp black pepper

Put all the ingredients in a crock pot and set to low for 5-6 hours. The beef should be thinly sliced, but not stir fry or shaved steak meat. The meat will be very tender, but not like pulled beef.  The larger and thicker the strips are will keep the meat from shredding. 

Oven Roasted Potato Wedges:
3 large Russet Potatoes
2 TBS olive oil
1 tsp salt
1 tsp black pepper

Chop the potatoes up into wedges and place them in a bowl with the oil and spices.  Coat evenly and place on a cookie sheet and bake at 425 for 45 minutes or until the potatoes get golden brown and crispy.

I used a nice, soft, bulky roll for the sandwiches, but a nice crunchy piece of Italian bread would work fine too. Top with provolone and some pepperoncini's and have at it.  Keep the "au jus" and use it to dip the sandwich in if you choose.