Chicken recipes are popular in the home kitchen. This Chicken Marsala recipe is one of those quick and easy chicken recipes using wine and mushrooms. Chef Jason Hill of Chef Tips shows you how to cook Chicken Marsala.
Recipe:
4 boneless, skinless chicken breast halves, pounded to about 1/4-inch thickness between two sheets of plastic wrap
1/2 cup all purpose flour
1 teaspoon salt
1 teaspoon fresh cracked pepper
1 tablespoon dried oregano
4 tablespoons extra virgin olive oil
12 mushrooms, sliced
1/2 cup marsala wine
1/4 cup sherry wine

First, pound the thawed chicken breast to about 1/4 inch thickness between two sheets of plastic wrap.

Next, in a 13×9 casserole dish, mix together the flour, salt, pepper and oregano and mix well.

Coat chicken breasts on both sides in flour mixture. Next, heat olive oil and butter in a large skillet over medium-high heat. When butter is melted, add the chicken and fry each side until browned, about 3 minutes on each side. Next, add sliced mushrooms to skillet and pour the wines over the top.

Simmer 10-15 minutes, covered, until chicken is cooked through. Serve over cooked brown rice and top with grilled asparagus, if desired.

Duration : 0:2:48

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Visit http://foodwishes.com, to get the ingredients, and watch over 200 free video recipes! Leave me a comment there.

Duration : 0:4:54

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Hawaii is known for its white sand beaches, tropical climate and fun water sports. But any food lover wil tell you that the real draw on Oahu is the fresh garlic shrimp, served at roadside shrimp trucks along the North Shore.

Chef Jason Hill shows you how to make garlic shrimp scampi modeled after the famous shrimp shacks in Kahuku.

At our favorite stop, Giovanni’s shrimp truck, in Kahuku, each plate includes 12 shrimp with two mounds of steamed sticky calrose rice and a lemon wedge. We hope you enjoy this — it’s almost a perfect replica of Giovanni’s shrimp.

Mahalo!

Hawaiian Shrimp Truck Scampi

10 shell-on U-15 (extra large) shrimp, deveined
1 head (10 cloves) garlic, peeled and roughly chopped
1 cup flour
2 tablespoons paprika
1/4 teaspoon cayenne pepper (1 tablespoon for spicier tastes)
1/2 stick clarified butter (see our video recipe)
1/2 teaspoon salt
1/8 cup white wine
2 tablespoons regular butter

To begin, rinse and thaw your large shrimp in cool running water. Lightly pat dry. In a wide tupperware dish, place the flour, paprika and cayenne pepper. Mix lightly with your hands and coat each piece of shrimp on both sides.
Heat saute pan over high heat.

Add clarified butter and garlic. Stir for 1 minute, then add all of the shrimp, which has been coated in the flour mixture. Saute 3 minutes on each side.

After 3 minutes on the second side, add the 1/8 cup of white wine and 2 tablespoons butter. Saute, turning shrimp occasionally, until it reaches a caramel brown color.

Remove shrimp immediately and serve with two mounds of sticky steamed calrose rice and a lemon wedge, spooning extra garlic butter sauce over the rice and shrimp. Add extra salt and cayenne pepper to taste if desired.

Makes 2 servings of 5 jumbo shrimp each.

Chef’s Note: You leave the shell on only during the cooking process. This keeps the shrimp tender and moist. Afterward, you peel and eat them, topped with the buttery garlic sauce and sticky rice.

Duration : 0:2:19

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Pacojet Application and Recipes

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The happiness to share with you healthy, tasting and easy recipes. For the other recipes and the list of ingredients visit our site:
http://www.chef-mary.com

Merry Christmas from Mary and Jose!

Duration : 0:6:56

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Learn how to truss a chicken for oven cooking in this free chicken recipes video.

Duration : 0:4:20

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Learn about how to make chickpea appetizers for a vegan dinner party with expert vegan cooking tips in this free vegan recipe clip.

Duration : 0:2:44

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How to make Cranberry Sauce with Port Wine Recipe for Thanksgiving Turkey Dinner or Christmas Turkey Dinner. Cranberry Sauce is one of the most important side dishes for your Holiday Turkey dinner. If you are like me, I usually buy a can of cranberries but this year I was shown how to make an amazing Port Wine Cranberry sauce and it was really easy! American Thanksgiving and the Christmas Holidays are just around the corner. You can make this sauce he night before and refrigerate in your serving dish. And of course you will have some Port left over for your guests after dinner.

Duration : 0:5:3

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Beef tenderloin recipes are easy with the help of Chef Tips host Jason Hill. Hill explains how to make a great steak sauce and talks about steak cuts with a recipe that will rival any steak house. Cooking perfect steak will no longer be a mystery with this restaurant recipe. It’s the best way to cook a steak.
Recipe:
2 six or eight ounce steaks
sea salt
fresh cracked pepper
1/2 cup of water
1 tsp of tomato paste
1 tbsp of balsamic vinegar
1 tbsp of worcestershire sauce
1/4 cup of marsala wine
Mix all of the above ingredients together and set aside.
Next dice up one small shallot and set aside.
Pre heat a heavy gauge pan on high. Add about 2 tbsp of olive oil to the pan and add the steaks. Turn pan down to medium. Cook steak on each side for 5 minutes for rare. For a more done steak, cook on each side for 8 minutes. Then remove from pan and place the steaks in a oven proof and put them in a pre-heated 450 degree oven for 10 minutes. This will give you a medium well to a well done steak. While the steak is in the oven, make the sauce on the stove top! ENJOY! Thanks for watching!
Cheers,
Jason

Duration : 0:3:17

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Do you want to know how to cook a turkey?

For great turkey recipes, turn to chef Jason Hill, who shows you how to cook a turkey easily and without fuss, using a simple turkey brine.

Also in this roast turkey video are turkey tips for your next big holiday meal and turkey cooking times.

There are a wide variety of turkey recipes out there, but turkey tips are a dime a dozen. Today Im going to show you how to cook a turkey easily and without a lot of fuss using a simple turkey brine. Your whole family will love this roast turkey recipe.

Chef Tip: Plan on roasting your turkey about 15-17 minutes per pound.

To start, I use a clean, commercial 5-gallon plastic bucket filled halfway with cold water. To this, add:

1 small bunch fresh parsley
1 small bunch fresh sage
4 fresh bay leaves
1/4 cup whole black peppercorns

Mix the brine well. Slowly place your thawed turkey into the brine, completely submerging it in the water. Place the turkey in the refrigerator overnight. This process is very important and will add moisture and flavor to your turkey.

The next day, remove turkey from brine (and any excess liquid) and set on a roasting rack.

Preheat oven to 425 F. Stuff the cavity of the turkey with
1/4 of a whole yellow onion
2 celery stalks, chopped
1 fresh bay leaf
Small bunch of fresh sage leaves
Small bunch of fresh parsley

Next, well brush the bird with
1 stick of melted butter, paying close attention to the breast and the thighs.
Season the turkey with
1 tablespoon marjoram
1 tablespoon sage
1 tablespoon thyme

Place in 425 F oven, BREAST SIDE DOWN, for the first 40 minutes. This will help keep the turkey breast moist by allowing the cooking juice to flow down into the breast. Next, turn the turkey BREAST SIDE UP and continue roasting, basting every 15 minutes.

Chef Tip: If your pan becomes dry, you can add chicken broth to the pan as needed.

Remove turkey from oven when turkey reaches about 150 F. Let it rest for 30 minutes and the temperature should carry over to 165 F, the safe temperature for eating turkey.

Carve and serve with your favorite mashed potatoes, stuffing, and accompaniments.

Duration : 0:3:55

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