February is FLYING by! Now that we are all over our chocolate hangover from Valentine's Day, I am sharing another recipe from Sysco with their ingredient of the month. For February, Sysco's ingredient of the month is soup base. This month, I have been staring at a scrumptious looking picture of a bowl of White Bean Chicken Chili. There are also two smaller pictures, one of chicken marsala and one of pork chops with grainy mustard sauce. The recipe I have decided to share from Sysco this month is the chicken marsala. Why? Because I LOVE chicken marsala. If there is anything that will make me go from vegetarian back to eating meat again it would be chicken marsala (or chicken wings). 

Chicken Marsala

Yield: 4 servings

Ingredients:

• 1/2 teaspoon SYS IMP chicken soup base 2 cups Marsala wine
  
• 1/4 cup finely chopped shallots
  
• 1/2 cup all-purpose flour 
  
• 3/4 teaspoonsalt
  
• 1/2 teaspoon ground black pepper
  
• 4 boneless, skinless chicken breasts
  
• 6 tablespoonsbutter
  
• 8 ounces sliced mushrooms
  
• 3/4 cup heavy cream
  
• 1-1/2 teaspoons chopped fresh parsley leaves for garnish 

1. Prepare chicken soup base according to label directions.

2. In small stockpot, cook wine and shallots over high heat 8 minutes or until wine is reduced by half. Reserve 2 tablespoons flour. In 2-inch half hotel pan, combine salt, pepper and remaining flour. Dip chicken in flour mixture to coat.

3. In large skillet, melt 2 tablespoons butter over medium-high heat. Add chicken and cook 8 minutes or until chicken is golden brown and almost cooked through, turning once. Transfer chicken to plate.

4. In same skillet, cook mushrooms and remaining 4 tablespoons butter over medium heat 4 minutes or until mushrooms are tender. Reduce heat to low. Stir in reserved flour and cook 1 minute, stirring occasionally.

5. Add cream, chicken stock and wine mixture, and heat to boiling over medium heat. Reduce heat to medium-low and simmer 4 minutes. Return chicken to skillet and cook 2 minutes or until chicken loses its pink color throughout and internal temperature reaches 165°.

6. Serve chicken topped with Marsala sauce and sprinkled with parsley.

Approximate nutritional values per serving:
618 Calories, 36g Fat (22g Saturated), 187mg Cholesterol, 786mg Sodium, 19g Carbohydrates, 1g Fiber, 36g Protein 


Here is the link that has the other recipes: http://www.sysco.com/supplier-opportunities/calendar-february-2013.html

Valentine's Day is tomorrow! I hope everyone has a little something special in mind for their loved ones. BUT, in case you are a last minute type of person and someone special in your life LOVES chocolate and cookie dough, I suggest you give this recipe a try! 

The recipe below is from recipegirl.com:







Chocolate - Chocolate Chip Cookie Dough Truffles
Yield: About 32 truffles

Prep Time: 50 min + rising time

Cook Time: 2 min

These little truffles are incredible rich, and they're reserved for both chocolate lovers and cookie dough lovers alike!

Ingredients:
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
3/4 cup granulated white sugar
3/4 cup packed light brown sugar
1/4 teaspoon salt
2 to 3 tablespoons milk or cream
1 1/2 teaspoons vanilla extract
1 cup Gold Medal® All-Purpose Flour
2/3 cup unsweetened cocoa powder
3/4 cup miniature chocolate chips
melting chocolate (like Baker's Dipping Chocolate)
sprinkles or additional mini chips, for garnish


Directions:
1. Prepare the cookie dough: In a large bowl, use an electric mixer to combine the butter, sugars and salt. Mix in 2 tablespoons of milk or cream and vanilla extract. Sift in the flour and cocoa powder and mix until well-combined. If the mixture seems dry, add up to 1 tablespoon of additional milk or cream, until the dough comes together nicely in clumps. Stir in the chocolate chips. Cover the bowl with plastic wrap and refrigerate for 2 to 3 hours, or until the dough is very firm.

2. Roll the cookie dough: Using a tablespoon (and clean hands), scoop out spoonfuls of the firmed-up cookie dough and roll it into 1-inch or so balls. Place them on a waxed-paper-lined baking sheet. Roll all of the cookie dough balls and then place the baking sheet of balls into the refrigerator to firm them up again (at least 15 to 20 minutes).

3. Melt the chocolate for dipping. Take about 10 cookie dough balls out of the refrigerator at a time. Set a cookie dough ball on top of a fork, dip, shake off the excess and then gently place onto a wax-paper-lined platter or baking sheet. Sprinkle immediately with decor (sprinkles or mini chips). Repeat with remaining cookie dough balls. And then take 10 more out of the fridge and repeat until you've dipped them all. Refrigerate to set, or let sit at room temperature until the chocolate has set. These do not need to be refrigerated, but they certainly can be. Store them in a covered container.


Tips:*If you use the dipping chocolate (Baker's brand) mentioned in the ingredients section, you'll need two of those to be able to dip all of the truffles in this recipe.

Original Post (complete with more pictures): http://www.recipegirl.com/2013/02/04/chocolate-chocolate-chip-cookie-dough-truffles/

First, let me explain how I got to this delectable recipe I am about to share...

As I was browsing through blogs this morning, I came across a wedding blog that mentioned us. Floridian Weddings is a website run by three creative, young women in the hopes to bring their readers "modern, stylish inspiration and resources for weddings" in the beautiful state of Florida. I read a few of their most recent posts and then started browsing around their website some more. I decided to check out their vendors page, naturally going to the catering section first. And there we were, Tastebuds Custom Catering, Naples - "full-service caterer with a fun, creative style and environmentally sustainable practices." So, thank you for featuring us in your catering section! 

Now, back to what brightened up my Friday. The morning started off a little dreary, no way to start a Friday...However, the sky seems to be clearing up and the sun is finally making it's appearance. But, as I was browsing through Floridian Weddings' site, I came across a post called Afternoon Delight: Orange Crinkle Cookies. This was posted on a Friday also, as a way to brighten up everyone's Friday afternoon. I thought I would share this recipe with you because after reading their post about these cookies, not only was I smiling, but my tummy started growling. With no plans on my agenda this weekend, you can bet I will be trying out these cookies. 

I hope this brightens up your afternoon as it did mine! (Thanks again Floridan Weddings!)

ORANGE CRINKLE COOKIES
Yield: 2-3 dozen small cookies

Ingredients:
1/2 cup butter, softened
1 cup sugar
1/2 teaspoon orange extract
1 egg
1 tablespoon orange juice
1 teaspoon orange zest
1/4 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1 1/2 cup flour
1/2 cup powdered sugar

Directions:

Preheat oven to 350 degrees. Grease light colored baking sheets generously with non-stick cooking spray and set aside.

In a medium bowl, whisk flour, baking powder, baking soda and salt together and set aside.

In the bowl of a standing mixer, cream butter and sugar together until light and fluffy. Scrape sides and add extract, egg, zest and juice, mixing until combined. Add dry mix in 3 batches, until just combined, scraping the sides in between in addition. Wrap dough in plastic wrap and refrigerate at least 30 minutes.

Pour powdered sugar onto a bowl or large plate. Roll a scant tablespoon of dough into a ball (about 1" in diameter), or use a 1" scoop, and roll in powdered sugar. Place on baking sheet (do not press down) and repeat with remaining dough. Place cookie sheets back in refrigerator until chilled again, about 10-15 minutes.

Bake for 9-11 minutes or until bottoms are just beginning to brown and cookies are no longer shiny on top. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.


Here is the original their original post: http://floridianweddings.com/2012/03/afternoon-delight-orange-crinkle-cookies/

And don't forget to check out Floridian Weddings! They have a lot of great ideas, pictures, information and resources! 

This post is in regards to a question someone had about gluten free pancakes. 

It comes from a blogger that I follow on instagram and her blog. She is a woman from California that is a crossfitter and is very into the paleo lifestyle. I have tried many of her recipes and every one that I have tried have been delicious. She has some really great food recipes. Below is her recipe for paleo blueberry and banana pancakes. 


INGREDIENTS

• 1 banana, mashed
• 1 egg
• 1 & 1/2 tbsp almond meal
• 1 tbsp almond butter
• 1 tbsp protein powder
• 1/2 cup blueberries
• 1/2 tsp vanilla
• Cinnamon
• Coconut oil
• Pure maple syrup

INSTRUCTIONS

1. Mix all ingredients together
2. Grease a pan with some coconut oil
3. Pour batter on skillet (approximately 4 small pancakes) over low heat and brown both sides
4. Top with pure maple syrup

Here is the direct link to her blog: http://livinpaleocuisine.com

Valentine's Day is right around corner! What special treats are you making this year?

One of my most favorite Valentine's Day treats is red velvet cake cookie sandwiches. They are easy to make and absolutely delicious!!! 

You don't need much to make the cookies and the cream cheese filling is very easy to make.