I was completely amazed on how delicious and easy Emeril’s chicken marsala recipe was. The chicken was cooked perfectly and the mushroom sauce melted flavor and was a creamy dream.
I made a few alterations and it turned out just as well.
- I used beef broth because that’s what I had on hand.
Years ago, I had one of the most delicious appetizer I’ve ever tasted. But to be fair, almost anything in a cresent roll tastes amazing! LOL! There are different variations of this including broccoli and/or bacon.
The only thing I would change is adding shredded lettuce in the middle…or perhaps a flower (ala “My Big Fat Greek Wedding”).
I like most coconut-based curry dishes, but I’m still learning to appreciate the more earthier, spicier kinds. My favorite is Japanese curries because they are so silky smooth.
Lately I’ve been venturing to other food regions of the world. A co-worker introduced me to lamb korma, which is yummy Indian curry made from ginger, coconut milk, cumin and a bunch of other spices.
Do you ever get bored eating the same ole tired food, day in and day out? One of my go-to people to consult is my BFF Lindsey. Company chicken is one of her husband’s favorite recipes so I wanted to give it a try.
I definitely needed a hardy meal after battling through all the last minute Christmas shoppers! I’m always surprised that traditional Filipino meals are super easy to make. Somehow I always think it takes hours of marinating and cooking. This version of chicken afritada is the real deal, unlike my version using oyster sauce.
