RecipeMuncher

It was a bit crazy in the kitchen the day I made Hachis Parmentier. Vocabulary homework, spelling reviews, math problems, an upcoming social studies test, school picture orders (they want me to pay how much???), and I don’t remember what…

I can’t begin to tell you how happy I was when I took a look at this recipe. Really. Actually, “happy” doesn’t begin to cover it. It’s happy plus…familiarity. Like seeing an old, very dear friend. This is our third…

It has been a while since a blog event was hosted here, so I decided to make a comeback as a guest host with Sugar High Fridays with the theme of “Bite Size Desserts”, and was looking forward to all the lovely submissions that would fill my virtual mail box.
As days go by, I seem to have even less time to spend on blog related activities and I assume it must be like this with a lot of bloggers.

Click on logo to learn more.For this week’s Tyler Florence’s Fridays I chose to make his version Chicken Marsala.It’s one of those dishes which is difficult to capture in an appealing way ~ but believe me, it is delicious!Using boneless, skinless chicken breasts, pounded thin ~ with strips of Prosciutto (Italian dry-cured ham), sliced mushrooms and sweet Marsala the dish goes together very