Yummy fried Oreos

Although deep fried Oreos is much more of a fair food, it's February and with our new deep fryer we couldn't resist! We did limit ourselves to only making a few and that was the perfect after dinner treat.
I chilled the Oreos in the fridge for a day (a few hours is plenty though.)
Heat your oil to 350 degrees.
Next I made a batch of pancake batter. (You can use whatever kind you prefer or make your own from scratch.) I do recommend a thicker batter, rather than runny or watery.
Place each Oreo in the batter and cover completely (I used a large spoon,) then let the excess batter run off and place in the oil.
Let it fry until it turns a nice golden brown.
Place on a paper towel to absorb excess oil, sprinkle with powdered sugar and enjoy!! (I would eat immediately as they probably don't taste as delectable once they have sat for awhile.

Creamy Mushroom Steak Sauce

After making my last dish I had a lot of leftover mushrooms. Besides adding them to my omelets I figured I would find another recipe to try. After deciding to find a steak sauce involving mushrooms I came across a creamy mushroom sauce recipe. The result was so good it took a lot to not lick the plate! The sauce was very thick and creamy, so I added more liquid (I also added a little milk)then the recipe called for. We also grilled our steaks separately and then added the sauce on top. I did this just in case my husband didn't love it. I paired it with twice baked potatoes and count the new recipe a success!!

As adapted from cooks.com

SAUCE:

1/2 lb. fresh mushrooms, sliced 
1 tbsp. butter
1/2 c. onion, chopped
2 tbsp. flour
1 1/2 c. half & half
2 tsp. Worcestershire sauce
1 tsp. garlic powder
Salt & pepper to taste

Trim steaks and allow to sit at room temperature for 2 hours.Meanwhile prepare sauce: In a heavy skillet saute mushrooms in butter until they are slightly brown; add onions and continue to saute until onions are golden and transparent; sprinkle with flour and stir to blend. Add half & half, stirring a little at a time, simmer until thick and creamy. Add Worcestershire sauce, garlic powder, salt and pepper.

In another skillet, brown a tablespoon butter; add steaks and brown slightly on both sides. Reduce heat, cover and allow steaks to simmer for a few minutes in their own juices. Pour mushroom sauce over steaks and continue simmering for a few more minutes until they are tender and done to your liking. Serves 4. 

Chicken Marsala penne

I am a huge fan of foods with mushrooms or adding mushrooms to foods I love...I absolutely love chicken Marsala and wanted to try something similar. I found a Marsala sauce recipe on another blog and gave it a shot. Although I modified it a bit it was great, so great my husband ate leftovers cold right out of the container! We will definitely be making this again. Also cooking at a high altitude I added a little more liquid then it called for. The result was not a heavy or runny sauce, it was the perfect texture.

Ingredients:

1 1/2 cups dry penne (I used the whole box)

1 tablespoon olive oil

1/2 cup yellow onion, chopped

1/2 cup sliced mushrooms, rinsed and drained

2 cloves garlic, minced

1/4 cup Marsala cooking wine

3/4 cup chicken broth

3/4 cup half and half

2 teaspoons fresh basil, finely chopped

2 teaspoons fresh parsley, finely chopped

2 tablespoons grated Parmesan cheese

1 tablespoon butter

1/2 cup precooked grilled chicken, sliced

Directions:

1. Bring medium pot of boiling water to a boil. Cook penne according to package directions, about 8-11 minutes. Drain and set aside.

2. While pasta is cooking, heat olive oil in a deep skillet. Once hot, add onions and cook for about 2 minutes. Add mushrooms and continue to cook until onions are softened. Add garlic and stir ingredients together. 

3. Remove skillet from heat and add Marsala. Stir to coat all ingredients. Pour in the chicken broth and turn heat back on to low. Let everything simmer for about 5-7 minutes. Add half and half and cook until heated. Mix in herbs, Parmesan and butter and stir until all ingredients are evenly dispersed.

4. Add cooked penne to the skillet and toss all ingredients together. Remove from heat and serve immediately. Top with cooked chicken and more Parmesan.