recipes soul food : Chicken Marsala Florentine

INGREDIENTS:

4 boneless, skinless chicken breast halves
1/4 cup all-purpose flour
salt and pepper to taste
1 tablespoon dried oregano
2 tablespoons olive oil
3/4 cup butter
3 cups sliced portobello mushrooms
3/4 cup sun-dried tomatoes
1/2 cup packed fresh spinach
1 cup Marsala wine

DIRECTIONS:

1. Place pigeon breast between two parts of wax paper, and pound to 1 4 in slurred with a kernel mallet. Dust chicken with flour, salt, pepper and oregano.
2. In a skillet, fry chicken in olive oil over average heat. Cook until done, look for ways to cook evenly. Set aside, and keep warm.
3. In the same pan, melt the butter over medium heat ; add mushrooms, sun dried tomatoes, and Marsala vino.
4. Cook for approximately 10 minutes, stirring occasionally.
5. Mix in spinach and cook for about 2 min.

appetizers soul food recipes : Carmelized Bacon

Ingredients

1 c. brown sugar
1 lb. bacon

Directions

Gash bacon strips in half. Blanket cookie sheet with foil. Spreading bacon on foil and covert with brown sugar. Bake at 350 on the part of 20 minutes. Drain on towel.

Baked Ravioli

 

Ingredients

1/2 cup fresh Ricotta cheese
1/4 cup grated Mozzarella cheese
1/4 cup grated Provolone cheese
1 egg yolk
1 teaspoon minced garlic
1 tablespoon chopped parsley
Salt and black pepper
11 inches by 14 inches fresh pasta sheet, cut into 2-inch squares (about 32 squares)
1 cup warm Marinara sauce
1/4 cup grated Parmigiano-Reggiano cheese

Directions

Preheat the fryer. In a mixing bowl, unite the cheeses, egg yolk, garlic and parsley unitedly. Premix thoroughly. Time of year the mixture with salinity and pepper. Property 1 tablespoon of the filling in the center of 16 pasta squares. Lightly wet the edges of the pasta with water. Place 1 pasta square on top of the filled square. Press the edges of the straight firmly to seal the square. Repetition the procedure until all the squares are sealed. Fry the squares in batches, until golden brown about 3 to 4 mins.


Makes 4 appetizer servings