Mission Accomplished!

February 21, 2012

I did it! For awhile I didn’t think it was possible, but I did it. I actually made a meal that everyone enjoyed! So, OF COURSE, I had to share!!! It was a Valentine’s Day feast, or a Valentine’s Day miracle.

First I made Cauliflower Fritters…

Cauliflower Fritters
Prep time: 
Cook time: 
Total time: 
  • 4 cups steamed cauliflower (roughly chopped)
  • 2 cloves garlic, crushed
  • 1 cup whole wheat flour
  • 2 eggs
  • ½ cup Pecorino Romano (I omitted in order to make Gabby friendly)
  • ¼ cup parsley, finely chopped (I did not use this)
  • ¼ cup hot water
  • salt and pepper
  • ¼ cup olive oil
  1. In a large bowl, combine cauliflower, flour, garlic, eggs, grated cheese, parsley, salt and pepper. Add water so that batter becomes slightly more dense than pancake batter.
  2. On medium-low heat, add 1 tbsp of oil in a 10 inch skillet coating bottom of the pan. Use a ¼ cup measuring cup to form fritters. You can fit 4 fritters at a time. Cook until golden brown, turn and cook another few minutes. Add a little more oil to the pan, and repeat with the remaining batter.
  3. Makes 24 fritters.
  4. ***I put them in the oven for ten minutes at 450 so that they would be Gabby friendly (she can have eggs baked but not cooked)


Then I made Chicken Marsala…


I got this great recipe from Milk Free Kids

‎4 boneless, skinless chx breast halves
¼ c flour
¼ t salt
¼ t pepper
2T olive oil
2 cloves garlic, finely chopped
¼ c parsley, chopped (I skipped this)
2 shallots, chopped (I actually used 4)
1c sliced mushrooms (I used a whole container)
½ c dry Marsala wine (I may have added quite a bit more, which may have been why everyone loved it)

1) Butterfly each chx breast so that they are ½ to ¼ inch thick. Mix flour, salt and pepper. Coat each breast with flour mixture; shake off excess.
2) Heat oil in 10” skillet over med heat. Cook garlic, shallots and parsley in oil for 5 min, stirring frequently.
3) Add chx to skillet. Cook, turning once, until brown. Add mushrooms and wine (I like to add capers at this point, too). Cook 8-10 min, turning once, until chx is no longer pink. Serve with pasta

This was one of the best Chicken Marsala recipes I have ever tried. For one, its easy…you aren’t running all around town finding different mushrooms and spending a ton on each of them. Second of all, the sauce was light and delicious not heavy and gravy-esque like some are.

This was a big hit for us! It will now be a part of my normal meals!

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