Chicken Marsala with Mushrooms and Garlic and SOS! The Six O'Clock Scramble GIVEAWAY!
Last, but not least, of the blogiversary cookbook giveaways is SOS! The Six O'Clock Scramble by Aviva Goldfarb. Aviva is another nationally successful local Washingtonian cookbook author. Her book is for the super efficient moms and dads and families on the run! For a quick, delicious, and nutritious homemade meal with seasonal ingredients. I who act mostly on impulse and not much planning need to learn a thing or two from her brilliant menu planning, so that, Jonathan and I won't have those mid week uh-oh moments when all my energies I focus on making Sufganiyot-Israeli Jelly Doughnuts for Chanukah and shooting it from every angle. It is a helpful guide to mainstream a family to run an efficient plan ahead menu, grocery shopping so you can get your kids after a busy day at the office, to soccer practice, a piano lesson, and still manage to gather around the kitchen table for a meal together. The Six O'Clock Scramble is cleverly planned cookbook with a chapter on the well stocked kitchen: the scramble staples list and another one with a seasonal guide to fruits and vegetables.
Then it is sectioned by seasonal menu planning. Each recipe is brimming with helpful tips and information such as suggestions for side dishes, flavor enhancement tips, nutritional value and much, much more. Every seasonal chapter not only contains incredible menus, but also, just as an example Spring has tips on starting your own garden, start small Aviva says. Not only the satisfaction of growing your own fruits and vegetables, but also the benefit extends beyond to a better tasting local produce, and cheaper to help contain your budget. Smart shopping for organic produce in the Summer chapter grabbed my attention, as I try to shop organic, but not as savvy. I marked that page as a favorite. Creative lunches and edible crafts are covered in the Fall chapter and Holiday gifts without the guilt and my kids ate brussels sprouts (and other strange but true stories) are in the Winter chapter. All this is the tip of the iceberg! So it is no surprise then that The Scramble was named one of Washington Post's top cookbooks of 2010. A must have! You can find the complete Washington Post list here. Named "Fastest and Freshest" by Real Simple Magazine! Rave reviews in "O" The Oprah Magazine, Working Mother and the Washington Post, Expert on PBS Parents! Subscribe to the Six O'Clock Scramble here to receive ongoing menu planning newsletter full of tips.3. Another way to win: Tweet the following: YOU should enter the #GIVEAWAY to WIN the Six O'Clock Scramble by @TheScramble from @foodwanderings Enter here: http://bit.ly/hI5vTK
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Food Wanderings is still running Domenica Marchetti's Big Night In GIVEAWAY until Sunday December 5 at midnight. Please enter here.
Recipe from SOS! The Six O'Clock Scramble to the Rescue by Aviva Goldfarb
Chicken Marsala with Mushrooms and Garlic
Prep + Cook = 30 minutes
This dish flooded my mind with warm memories of my grandmother, who always
ordered Chicken or Veal Marsala at her favorite Italian restaurants (along with a
screwdriver and decaf!). The Marsala and lemon combination gives the chicken a
sweet and tangy flavor and fills the house with a wonderful scent. Serve it with gnocchi
(Italian potato dumplings) and a green salad with avocado, walnuts and Parmesan
3 Tbsp. flour
1/4 tsp. salt plus additional to taste
1/4 tsp. black pepper
1 1/2 – 2 lbs. boneless, skinless chicken breasts, cut into 1-inch pieces
1 Tbsp. plus 1 tsp. olive oil
1 Tbsp. butter or margarine
8 oz. fresh sliced mushrooms
1 1/2 tsp. minced garlic (about 3 cloves)
1/2 cup Marsala wine
1/2 cup low-sodium chicken broth (freeze or refrigerate remaining broth for future use)
1/2 lemon, juice only (about 2 Tbsp.)
1 Tbsp. fresh chopped parsley (optional)
In a medium bowl, combine the flour, salt and pepper. Add the diced chicken and toss
it gently to coat it thoroughly. Heat a large heavy skillet over medium heat. (Meanwhile,
heat the water for the gnocchi, if you are making it.) Add 1 Tbsp. oil and the butter or
margarine and let the butter or margarine melt. Add the chicken and cook it for several
minutes on each side until it is browned and cooked partially through. Remove the
chicken from the pan and set it aside.
Add the remaining oil to the same pan without cleaning it. Sauté the mushrooms and
garlic for one minute, and then add the wine, broth and lemon juice. Bring the liquid to
a low boil, scraping any bits of chicken from the bottom of the pan. Simmer the mixture
for about 10 minutes until the mushrooms are tender and the liquid is reduced and
slightly thickened. (Meanwhile, make the salad, if you are serving it.)
Add the chicken back into the pan, spoon the sauce over it, and cook it for 3 – 5 more
minutes until the chicken is just cooked through. Season it with additional salt, if
desired, and sprinkle the chicken with parsley before serving it (optional).
Scramble Flavor Booster: Use the fresh parsley and serve the chicken with
additional lemon wedges.
Tip: If you have parsley growing in your garden, adding it to this dish at the end
will really bring out its fresh flavor.
Side Dish suggestion: Cook 1 pkg. of gnocchi according to the package directions.
Drain and toss it with 1 - 2 Tbsp. olive oil.
Side Dish suggestion: For the Green Salad, combine 6 - 8 cups lettuce, 1 diced
avocado, 1/4 cup walnuts, 1/4 cup shredded Parmesan cheese. Top everything
with 2 - 4 Tbsp. light vinaigrette dressing, and toss gently.
Nutritional Information per serving (% based upon daily values):
Calories 220,Total Fat 7g, 11% Saturated Fat 2g, 10%, Cholesterol 70mg, 23%, Sodium
300mg, 13%, Total Carbohydrate 5g, 2%, Dietary Fiber 0g, 0%, Sugar 1g, Protein 28g
*Note: I was so anxious to share this recipe and giveaway with you that I did not have a chance to make it yet. I marked it a favorite along with a Chili Rubbed Salmon with Garlic Roasted Fingerling Potatoes. I can't wait to making both for mid-week meals and hope my pics will be worthy to be added to this post.