Great to hear about your FF surprising you by coming home early! I bet you all were so excited. I’m due November 19th and this is his first but I also have a 13 yr old son. We’re both very excited about the new addition and ready for fire season to be over with!
So glad to hear the casserole was a hit…I’ll have to get busy sending in more recipes.
Hope everyone is doing well!!
Black Bean Salsaâ€¨â€¨2 (15-ounce) cans black beans, rinsed and drainedâ€¨1 (17-ounce) package frozen whole kernel corn, thawedâ€¨2 large tomatoes, seeded and dicedâ€¨1 large avocado, peeled and dicedâ€¨1 small onion, dicedâ€¨1/8 to 1/4 cup chopped fresh cilantro leavesâ€¨2 tablespoons lime juiceâ€¨1 tablespoon red wine vinegarâ€¨Salt and pepperâ€¨â€¨Mix all ingredients thoroughly in a large bowl. Cover and chill overnight. Taste and add salt, pepper, or more lime juice as necessary. Serve with tortilla chips as an appetizer, or with grilled chicken breast as a meal.â€¨â€¨Chicken Marsalaâ€¨â€¨4 skinless, boneless, chicken breasts (about 1 1/2 pounds) Pounded about 1/4 inch thickâ€¨All-purpose flour, for dredgingâ€¨Kosher salt and freshly ground black pepperâ€¨1/4 cup extra-virgin olive oilâ€¨4 ounces prosciutto, thinly slicedâ€¨8 ounces crimini or porcini mushrooms, stemmed and halvedâ€¨1/2 cup sweet Marsala wineâ€¨1/2 cup chicken stockâ€¨2 tablespoon unsalted butterâ€¨1/4 cup chopped flat-leaf parsleyâ€¨â€¨Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once. Remove the chicken to a large platter in a single layer to keep warm.â€¨â€¨Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.