Tag Archives: dinner

Jalapeño Popper Dip with Crispy Panko Topping

Dinner Ideas July 21, 2026 Leave a comment
Baked jalapeño cheese dip topped with sliced jalapeños and crumbs alongside tortilla chips
A creamy baked jalapeño popper cheese dip served with tortilla chips.

Ingredients

  • 2 packages (8 oz each) cream cheese, at room temperature
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 2 cups sharp cheddar cheese, freshly shredded, divided
  • 1 cup Monterey Jack cheese, freshly shredded
  • 1 can (4 oz) diced green chiles, drained
  • 4–5 fresh jalapeños, seeded and finely diced (leave seeds in 1–2 for extra heat)
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon kosher salt
  • ¼ teaspoon cayenne pepper

For the Crispy Panko Topping:

  • 1 cup panko breadcrumbs
  • 3 tablespoons unsalted butter, melted
  • ¼ cup freshly grated Parmesan
  • ½ teaspoon garlic powder
  • ¼ teaspoon smoked paprika
  • Pinch of kosher salt

Process

  1. Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish or a 2-quart casserole dish with cooking spray.
  2. In a large mixing bowl, beat the cream cheese with a hand mixer until smooth. Add the sour cream and mayonnaise and mix until fully combined. Fold in 1½ cups of the cheddar (reserving ½ cup for topping), the Monterey Jack, diced green chiles, fresh jalapeños, garlic, cumin, smoked paprika, salt, and cayenne. Stir until evenly mixed.
  3. Spread the mixture into the prepared baking dish in an even layer. Scatter the reserved ½ cup of cheddar evenly over the top.
  4. In a small bowl, combine the panko, melted butter, Parmesan, garlic powder, smoked paprika, and salt. Toss with a fork until the panko is evenly coated and clumping slightly. Sprinkle the panko mixture evenly over the top of the dip.
  5. Bake for 25–30 minutes, until the dip is hot and bubbling at the edges and the panko topping is deep golden brown and crispy. If the topping browns before the dip is bubbling, tent loosely with foil for the last few minutes.
  6. Remove from the oven and let cool for 5 minutes before serving — it will be extremely hot. Garnish with sliced fresh jalapeño and fresh cilantro or scallions. Set out alongside tortilla chips, crackers, and any other dippers.

Three-Cheese Wonton Raviolis with Browned Butter & Fresh Sage Sauce

Appetizers, Dinner Ideas, Wonton Wrappers July 16, 2026 Leave a comment
Three spinach ravioli on a plate with cheese shavings and herbs
A plate of homemade spinach ravioli garnished with herbs and cheese

Serve these raviolis gently tossed in browned butter with fresh sage for a simple, aromatic finish, or dress them in a light tomato-basil sauce for a brighter, heartier option. They also pair well with a delicate cream sauce infused with white wine and lemon zest for an elegant touch. Finished with a dusting of grated Parmesan and a drizzle of high-quality olive oil, Three Cheese Spinach Wonton Raviolis make an inviting appetizer, a comforting main course, or an impressive dish for entertaining.

Ingredients

  • ½ cup squeezed, chopped, cooked fresh or frozen spinach
  • ½ cup coarsely grated mozzarella
  • ½ cup ricotta (whole milk or low fat)
  • ½ cup freshly grated Parmigiano-Reggiano plus extra for sprinkling
  • ¼ teaspoon freshly grated nutmeg
  • Kosher salt and freshly ground black pepper to taste
  • 32 square wonton wrappers
  • Shredded basil for garnish
  • Browned Butter and Sage Sauce

Directions

  1. In a large bowl, combine the spinach, mozzarella, ricotta, ½ cup Parmesan, nutmeg, and salt and pepper to taste.
  2. Moisten the edges of one wonton at a time with water (or egg wash), keeping the remaining wontons covered.
  3. Put a level teaspoon of the filling in the center of each wrapper, then place another wonton on top.
  4. After folding, use your fingers or a fork to crimp the edges tightly. This not only seals the wonton but also gives it a professional look. See Note below for crimping methods.
  5. As they are filled, transfer the ravioli to a flour-dusted sheet pan. Repeat with the remaining wonton wrappers and filling.

Cook the ravioli in boiling water over medium-low heat for 3–5 minutes, until just tender. While it cooks, warm the sauce. To serve, place ravioli in four shallow bowls, spoon sauce over each portion, and sprinkle with cheese. Top with shredded basil.

BROWNED BUTTER AND FRESH SAGE SAUCE

Ingredients

  • ½ cup of butter
  • 10 to 15 Fresh Sage Leaves, chopped
  • 2 cloves of Garlic, minced
  • Salt and Pepper to taste

Process

  1. In a medium saucepan, melt the butter over medium-low heat. Stir occasionally to ensure even melting.
  2. Add the minced garlic once the butter is melted. Cook for about 1 minute until fragrant, being careful not to let it burn. 
  3. Add the fresh sage leaves to the melted butter. Continue to cook, stirring occasionally, for about 2-4 minutes until the butter turns a light brown color and has a nutty aroma. The sage leaves should become crispy.
  4. Add salt and pepper to taste.

Note: Choose a folding method
Triangle-fold: Place filling in the center, fold diagonally to form a triangle, press out air pockets, then bring the two bottom corners together and overlap slightly.

Nurse’s cap fold: Fold in half to form a rectangle, then bring two corners together and overlap them.

Half-gold ingot fold: Fold one corner to the middle, then bring two corners together and overlap.


These folds naturally crimp the edges together with a fork, reducing the chance of leakage.

Roasted Tomato and Avocado Crostini

Dinner Ideas July 9, 2026 Leave a comment
Toasts with mashed avocado, mozzarella slices, roasted cherry tomatoes, basil, and balsamic drizzle on a wooden board
Delicious avocado toast topped with fresh mozzarella, roasted cherry tomatoes, and basil leaves

Imagine tiny flavor explosions on toast: ripe avocado, mashed with a spritz of lemon or lime, a slick of olive oil, and a pinch of salt becomes a silky, zesty base that plays off bright roasted tomatoes. Thin slices of fresh mozzarella tuck in atop the warm crostini, softening and stretching slightly from the toast’s heat to add a gentle milky hug. To assemble, smear the avocado over each piece of toast, plop on a spoonful of juicy roasted tomatoes, and nestle a few mozzarella slices on top. Scatter chopped basil like confetti and finish with a playful drizzle of balsamic reduction or extra-virgin olive oil. The bite delivers delightful contrasts: crackly bread, creamy avocado, tangy-sweet tomato, and pillowy mozzarella. These crostini are perfect for kicking off a relaxed gathering, stealing the show at a dinner party, or bringing cheerful flair to any antipasti spread. All recipes for Kitchen Moxy can be found at www.kitchenmoxy.com

Ingredients

  • 8 oven-roasted tomato slices
  • 2 tablespoons of extra-virgin olive oil
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons of butter
  • 8 slices (diagonally sliced) of a baguette
  • 1 clove of garlic, sliced in half; press or grate one half
  • 8 ounces fresh mozzarella cheese, cut into 8 thin slices
  • 1 large avocado, halved, pitted, and mashed
  • 1 teaspoon of fresh lemon juice
  • 1 teaspoon dried oregano
  • ¼ cup roughly chopped fresh basil
  • 1 pinch flaked sea salt

Process

  1. Heat the butter in a large skillet over medium heat. Add bread slices to the skillet, in batches if necessary; cook until crisp and golden in places, 2 to 3 minutes per side.
  2. Transfer crostini to a work surface; rub garlic half on each slice. Sprinkle with a pinch of dried oregano.
  3. Mash avocado with grated garlic, a teaspoon of lemon juice, and 1 tablespoon of olive oil. Spread one scoop on top of each crostini.
  4. Top each crostini with mozzarella, a roasted tomato slice, and a basil leaf. Drizzle with 1 tablespoon olive oil and sprinkle with flaky salt.

Oven-Roasted Tomatoes

Oven-Roasted Tomatoes

Dinner Ideas July 6, 2026 Leave a comment
Roasted tomato halves topped with green herbs in a ceramic dish with a fork
A dish of roasted tomatoes garnished with fresh herbs and olive oil.

Tomato season is here, and the East Coast couldn’t be happier! Try a simple roast: toss halved tomatoes with olive oil, garlic, salt, and pepper, then bake until caramelized. Use these vibrant roasted tomatoes in sauces, soups, gravies, appetizers, or freeze for later. For a burst of flavor, roast cherry tomatoes and pile them on bruschetta. Roasting transforms tomatoes, concentrating their sweetness and giving them a cozy, rustic bite.

Boost this recipe with ease! Choose a roomy baking dish so tomatoes don’t crowd each other and steam; give them space to roast and concentrate their flavor. If you want extra caramelized goodness, drizzle olive oil and sprinkle herbs before baking. Avoid aluminum or reactive metal pans—use stainless steel, enamel, or ceramic to keep the tang intact. Enjoy bright, roasted tomatoes with a punch of flavor and minimal fuss.

 Ingredients

  • 2 tablespoons of olive oil
  • ½ tsp of sea salt or kosher salt
  • ¼ tsp of ground pepper
  • 2 cloves garlic, peeled and thinly sliced (throw some unpeeled whole garlic cloves in the pan to roast, you can squeeze the soft garlic out of the clove after roasting and add to your favorite dish)
  • Fresh herbs: basil, oregano, thyme, rosemary – mix or add your favorite herb
  • 1 pound (450g) tomatoes (8 small or 4 medium-sized)

Process

  1. Preheat the oven to 325ºF
  2. Pour the olive oil into a shallow baking dish or pan and add the herbs and salt and pepper.
  3. Cut the tomatoes in half horizontally, remove the core with a paring knife, then cut into ½-inch thick slices, or leave halved.
  4. Stems will come out easily after roasting.
  5. Toss the tomatoes with the oil and seasonings, lay them cut side down in the dish.
  6. Bake for two hours, or until the tomatoes are completely softened and wilted, and start to wrinkle. Depending on the tomatoes, they may take longer to cook.
  7. Remove from oven and carefully transfer tomatoes to a bowl or plate. Cover with plastic wrap and let cool for about 10 minutes.
  8. Remove plastic wrap and carefully pull off the skin with a pair of tongs, then use as desired.

Storage: Store in a tight-lid mason jar with their juices in the fridge for 3 to 5 days. They can also be frozen for up to six months.

Roasted Tomato, Avocado, and Fresh Mozzarella Crostini

Parmesan Tomatoes

Ham and Cheese Crêpes

Dinner Ideas July 4, 2026 Leave a comment
Two folded ham and melted cheese crepes garnished with herbs, served with mixed greens and cherry tomatoes
Delicious ham and cheese crepes served with a fresh mixed salad

Ham and Cheese Crêpes deliver a timeless blend of savory comfort and elegant simplicity. Thin, delicate crêpes cradle slices of savory ham and melted cheese, creating a warm, satisfying bite that balances tenderness and a slight crisp at the edges. These crepes are versatile: served for a leisurely brunch with a crisp green salad, paired with Dijon mustard or a drizzle of creamy béchamel for extra richness, or enjoyed as a quick weekday meal with a side of pickles or lightly dressed arugula. Garnish options like chopped chives, a grind of black pepper, or a scattering of fresh herbs bring freshness and visual appeal. For a gourmet touch, use aged Gruyère or Comté for nuttier notes, or choose a mild Swiss or cheddar for a family-friendly version. All recipes from Kitchen Moxy can be found at www.kitchenmoxy.com

Ingredients

  • 1 teaspoon butter
  • 1 medium onion, thinly sliced
  • 2 teaspoons butter, divided, or more as needed
  • 2 tablespoons Dijon mustard
  • 10 slices thinly sliced ham
  • 8 ounces shredded Gruyère cheese

Process

  1. Prepare basic crêpe recipe at least an hour before making crêpes in a non-stick skillet.
  2. Heat 1 teaspoon butter in a skillet over medium heat. Cook onions, stirring occasionally, until they start to turn golden brown, about 5 minutes. Set aside.
  3. Assemble crêpes one at a time, spread mustard over one half, then top with 1 slice of ham, some sautéed onion, and Gruyère cheese.
  4. Fold the crêpe over the filling, press gently, and heat briefly just until the cheese begins to melt. Fold in half again so each finished crêpe is about one-quarter the size of the original.

Basic Crêpes Recipe

Crab or Chicken Crêpes Recipe

Crab- or Chicken-filled Dinner Crêpes

Dinner Ideas July 3, 2026 Leave a comment
Tray of rolled appetizers with dipping sauce and lemon wedges on table

Savory-filled crepes turn any party into a deliciously playful event. Thin, tender crepes become tasty little parcels that hide creamy, flavorful fillings—think bright crab or seasoned chicken—ready to surprise and delight guests. Each bite offers a fun mix of textures: silky seafood or savory poultry, smooth binding sauce, and the gentle chew of the crepe, creating an indulgent yet light mouthful.

These crepes are perfect for entertaining because they’re elegant without being fussy. Arrange them on a platter for guests to graze. Dress them up with zesty citrus drizzles, a dot of crème fraîche, or a glossy beurre Blanc, and top with microgreens for a pop of color and flair. Pair with crisp white wines like Sauvignon Blanc, a delicate Chardonnay, or a lively sparkling wine to brighten the flavors.

Whether you aim for chic sophistication or relaxed charm, savory-filled crepes make a memorable, crowd-pleasing addition to any celebration.

Ingredients

  • Use 1 pound crab meat (drained) or 2 cooked, shredded chicken breasts.
  • ¼ cup onion, minced
  • ¼ cup mushrooms, chopped
  • ¼ cup bell pepper, diced
  • 8 tablespoons of butter
  • 6 tablespoons of cooking sherry
  • 2 cups of milk
  • ½ teaspoon of salt
  • 1/8 teaspoon of black pepper
  • 2 egg yolks, beaten
  • 5 tablespoons of all-purpose flour
  • 1 cup of Swiss cheese, grated
  • 12 Crêpes

Process

  1. Preheat oven to 375°F.
  2. Prepare basic crêpe recipe at least an hour before making crêpes in a non-stick skillet.
  3. Sauté onions, mushrooms, and bell pepper in 4 tablespoons of butter until soft.
  4. Add the crab, or chicken if using, and stir over low heat. Add the cooking sherry, turn the heat up to medium-high, and bring to a boil.
  5. Boil until the sherry has evaporated, about 2 – 3 minutes. Drain any remaining butter from the pan.
  6. Beat egg yolks in a bowl. Set aside.
  7. In a medium saucepan, melt 4 tablespoons butter. Stir in flour, then add milk all at once over medium heat. Stir constantly until mixture thickens. Season with salt and pepper to taste.
  8. Beat about 1/4 cup of the hot flour mixture into the egg yolks to temper them, then stir the yolk mixture back into the remaining flour mixture. Reduce the heat and cook for one minute, stirring constantly until slightly thickened.
  9. Add ½ cup of Swiss cheese, stirring until melted.
  10. Stir about 2/3 of the sauce into the crab or chicken filling until combined; set the remaining sauce aside.
  11. Place a generous scoop of crab or chicken filling on each crepe, then roll the crepe closed.
  12. Arrange crepes in a baking dish. Pour remaining sauce evenly over them and sprinkle with the remaining cheese before baking.
  13. Bake for 20 minutes until hot.

Variations

  • Smoked salmon and dill
  • Sautéed mushrooms and goat cheese

Notes

  • Crêpes can be prepared ahead for a party. Freeze unbaked crêpes on a tray. When needed, thaw them in the refrigerator and then bake as directed.

Basic Crêpes Recipe

Ham and Cheese Crêpes

Crêpes – bite-sized joy, sweet or savory!

Dinner Ideas July 3, 2026 Leave a comment
Three crepes filled with Nutella and sliced strawberries, dusted with powdered sugar, served with whipped cream, fresh strawberries, raspberries, and a cup of coffee
Delicious crepes filled with Nutella and strawberries

Crêpes are delightful, whisper-thin pancakes that invite creativity: sweet, savory, or somewhere deliciously in between. Originating in medieval France, they’ve become a playful breakfast or brunch treat worldwide. Pile fresh berries and billowy whipped cream, spread chocolate-hazelnut for an irresistible gooey bite, or drizzle warm honey for cozy comfort. Prefer savory? Stuff a crêpe with tender chicken, buttery lobster, melty cheese, or sautéed vegetables for a hearty, flavor-packed meal. Crêpes are a blank culinary canvas—mix fillings, fold them fancy, and enjoy a fun, tasty adventure one bite at a time.

Ingredients

  • 2 large eggs
  • 1-1/4 cup of whole milk, room temperature
  • 1 cup all-purpose flour
  • 2 tablespoons of butter, melted (or 1 tablespoon cooking oil)
  • ¼ teaspoon salt

Process

  1. Whisk eggs, milk, and salt together in a large mixing bowl. Add flour and melted butter; whisk vigorously until batter is smooth and pourable. Let batter rest for at least 1 hour – up to 2 days in the refrigerator. (See Notes)
  2. Heat a lightly greased 6-inch non-stick skillet, then remove it from the heat. Spoon in 2 tablespoons of batter and tilt the skillet to spread it into a very thin crêpe.
  3. Cook until lightly browned. If you want, brown just one side or flip to brown the other side.
  4. Invert pan over a paper towel or parchment paper and remove using a spatula. Repeat with the remaining batter, greasing the skillet occasionally.
  5. The picture below shows a crepe being filled in the pan. I prefer to remove the crepe to a plate and fill it there. Crepes can be filled with fruit or savory fillings.

Notes

  • To make sweet crêpes, whisk 3 tablespoons white sugar and 1 teaspoon vanilla extract into the batter.
  • For larger crêpes, use a greased 8-inch, non-stick skillet and ¼-cup of batter per crêpe.
  • The batter needs to rest for at least one hour before cooking. Resting lets the flour absorb the liquid and the gluten relax, so the crêpes stay together and stay tender. Crêpe batter keeps in the refrigerator for up to two days, so you can make it the night before.

Savory Crepes Recipes:

Chicken or Lobster Crepes

Step-by-step process making crepes from preparing batter to serving
A visual guide showing each step to make and serve delicious crepes from batter to plated dessert.

Chicken Saltimbocca

Dinner Ideas June 25, 2026 Leave a comment
Replace polenta with pasta; drizzle pan sauce
Chicken Saltimbocca

Chicken saltimbocca dances between rustic charm and joyful indulgence. Imagine feather-thin chicken cutlets cloaked in salty prosciutto and studded with bright sage, sizzling in butter or olive oil until edges crisp and aromas pop. A cheeky splash of dry white wine or a spritz of lemon lifts pan juices into a glossy, lively sauce that winks at your taste buds without stealing the show. Each bite delivers contrast: the prosciutto’s savory-sweet snap, the sage’s herbal pep, and chicken so tender it practically sighs. Textures play together—crisp, juicy, and silky—making every forkful a little celebration of simple, spirited cooking.

Ingredients

Serves 4

  • 2 boneless, skinless large chicken breasts, butterflied and pounded to ¼-inch thickness
  • Salt and freshly ground black pepper
  • 4 fresh sage leaves
  • 4 thin slices of prosciutto
  • ¼ cup all-purpose flour for dredging
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • ¼ cup dry white wine (e.g., Sauvignon Blanc or Pinot Grigio)
  • ½ cup chicken stock (low sodium)
  • Optional: parsley, fresh lemon juice, or cream for finishing the sauce

Process

  1. To prepare the chicken, slice chicken breasts horizontally into thin cutlets. Pound between wax paper to a uniform thickness and pat dry. Season both sides with salt and pepper.
  2. Place a slice of prosciutto on the cutlet, then a sage leaf, and secure with a wooden toothpick. Dredge the plain side in flour, shaking off excess.
  3. 3. Heat 1 tablespoon olive oil and 1 tablespoon butter in a skillet over medium heat. Place the chicken, prosciutto, and sage, side down, and sear for 2–3 minutes, until golden. Turn the chicken and cook 2–3 more minutes, until the internal temperature reaches 165°F (74°C). Remove from the skillet and keep warm.
  4. Deglaze the pan with white wine, scraping up browned bits. Add chicken stock and simmer until reduced, about 5 minutes. Remove from heat and swirl in remaining butter (and optional lemon juice or cream) to create a silky sauce.
  5. Return chicken to the pan briefly to coat with sauce. Serve immediately with the prosciutto and sage side up, and remove the toothpick. Spoon sauce over the top. Garnish with parsley.

Notes

  • Use thin chicken cutlets for quick, even cooking.
  • Fresh sage is essential for authentic flavor.
  • Prosciutto can be substituted with pancetta if desired.
  • For a richer sauce, add a splash of cream or a small amount of butter at the end.
  • Serve with roasted vegetables, creamy polenta, pasta, or a light salad to balance the richness.
  • Chicken saltimbocca can be prepped ahead by layering chicken, prosciutto, and sage, then refrigerating until ready to cook.
  • This dish is elegant yet quick, typically ready in 20–30 minutes, and delivers a restaurant-quality Italian flavor at home 

How to Butterfly a Chicken Breast:

  1. If the chicken breast has skin attached, loosen it with your fingers and remove.
  2. Place the chicken breast on the cutting board. Place one hand on the chicken breast, curving your fingers up slightly for safety. Insert the knife into the middle of the thickest part and cut horizontally; cut almost to the other side. Open it like a book.
Four-step sequence showing how to butterfly a chicken breast on a wooden board with a knife
Step-by-step guide to butterfly and flatten a chicken breast for cooking.

Butterflying raw chicken breast

Chicken Roulade with Tomato Sauce

Dinner Ideas June 24, 2026 Leave a comment
Baked chicken breasts stuffed with spinach and cheese topped with melted cheese and tomato sauce in a casserole dish
Delicious baked chicken roulades

These cheese-stuffed chicken rolls are a harmonious blend of tender poultry, melted cheese, and bright tomato sauce. Boneless chicken breasts are carefully pounded thin, layered with fresh spinach leaves and a flavorful cheese filling for savory depth—then rolled tightly, secured, and lightly seared to develop color. The rolls finish in a simple tomato sauce made from ripe tomatoes, garlic, olive oil, and fresh herbs, which infuses the chicken with acidity and aromatic complexity as it simmers.

The contrast between the golden exterior and the molten, gooey interior is what makes this dish especially appealing. Each slice reveals a ribbon of cheese that complements the juicy chicken, while the tomato sauce cuts through the richness, adding brightness and moisture. Texturally, the dish balances tender meat, silky cheese, and a velvety sauce, making it satisfying and approachable. Serve with any pasta or polenta.

Ingredients:

  • 1 can of Italian plum tomatoes, drain the sauce into a cup, and chop the tomatoes
  • 1 small can of tomato sauce
  • 2 garlic cloves, grated or pressed
  • 1 green bell pepper, finely chopped
  • 1 medium onion, finely chopped
  • ¼ teaspoon dried oregano
  • ¼ teaspoon freshly ground pepper
  • 4 skinless, large boneless chicken breasts
  • 2 cups of fresh spinach leaves
  • 1 egg, beaten
  • ½ cup ricotta cheese
  • 1 cup grated mozzarella cheese
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley

Process

  1. Preheat oven to 350° F.
  1. Combine the tomato sauce and the liquid from the canned tomatoes until you have ½ cup.
  2. In a medium saucepan, combine tomatoes, tomato sauce, garlic, bell pepper, onion, oregano, and pepper. Bring to a boil, reduce the heat, and simmer for 15 minutes – stirring occasionally.
  3. Butterfly each chicken breast and pound between two pieces of wax paper to ¼ inch thickness (see Note)
  4. In a small bowl, beat the egg, then blend in Ricotta, Parmesan cheese, ½ cup of mozzarella cheese, and parsley.
  5. Place fresh spinach leaves onto each flattened chicken breast. Spread 2 tablespoons of the filling over each piece, roll the chicken tightly, and secure with a toothpick or kitchen twine.
  6. Sear each chicken breast in 1 tablespoon of olive oil over medium-high heat until browned on both sides.
  7. Spoon half the tomato sauce into an 8-inch square baking dish. Arrange chicken rolls in the baking dish. Pour remaining sauce over chicken. Sprinkle the remaining mozzarella cheese on top. Bake for 40 minutes or until an instant-read thermometer reads 165°F.

Notes:

The culinary term “to butterfly” means splitting a food, almost—but not completely—through. It’s a technique used for everything from shrimp to turkey breast. The two halves are then opened so they resemble a butterfly. With a chicken breast, it’s more like cutting the chicken breast horizontally so it opens up like a book.

How to Butterfly a Chicken Breast:

  1. If the chicken breast has skin attached, loosen it with your fingers and remove.
  2. Place the chicken breast on the cutting board. Place one hand on the chicken breast, curving your fingers up slightly for safety. Insert the knife into the middle of the thickest part and cut horizontally; cut almost to the other side. Open it like a book.
Hands cutting raw chicken breast fillets on wooden cutting board with knife
Butterflying raw chicken breast

Garlicky Marsala Mushrooms with Tortellini

Dinner Ideas June 23, 2026 Leave a comment
Bowl of tortellini pasta with mushrooms, red and yellow bell peppers, and herbs
Marsala Tortellini

Warm, comforting, and richly flavored, this savory mushroom and tortellini dish celebrates the earthy depth of wild mushrooms paired with pillowy cheese-stuffed tortellini. Quartered mushrooms are gently sautéed with garlic and shallot until golden, then deglazed with a splash of Marsala wine to lift the caramelized fond. A touch of fresh rosemary infuses the pan with herbal warmth while a knob of butter and a drizzle of olive oil round out the mouthfeel, creating a silky coating that clings to each pasta parcel.

The tortellini are cooked al dente and folded into the mushroom mixture, allowing the pasta to absorb the savory pan juices. Finishing the dish with a swirl of cream or a generous handful of grated Parmesan adds luminosity and salt-balanced richness, while a squeeze of lemon and a scattering of chopped parsley brighten the overall profile and cut through the creaminess.

Ingredients

  • 5 tablespoons olive oil
  • 1 pound of white mushrooms – cleaned & quartered or mushrooms of your choice
  • 1 pound of portabella mushrooms – cleaned & quartered
  • 4 large garlic cloves
    • 2 cloves sliced thin
    • 2 cloves minced (set aside)
  • 1 medium shallot, thinly diced
  • 1-1/2 teaspoons of fresh minced rosemary
  • ½ cup dry Marsala wine
  • 3 tablespoons of balsamic vinegar
  • 1 cup of minced green, yellow, and red peppers
  • 1 package of frozen or fresh Tortellini or pasta of your choice
  • 2 tablespoons of butter, melted
  • 1/3 cup freshly grated Parmesan cheese
  • 2 large garlic cloves, grated or minced

Process

  1. Bring a large pot of salted water to a boil for the pasta.
  2. In a very large skillet, heat 2 tablespoons of olive oil. Add the mushrooms, season with salt and pepper,
  3. Cook over high heat, stirring until the mushrooms are browned all over, about 2 – 3 minutes.
  4. Add the sliced garlic, shallot, peppers, and rosemary; cook, stirring, until fragrant, about 2 minutes. Add the Marsala wine and cook until nearly evaporated,
  5. Add the balsamic vinegar and cook, stirring for 30 seconds.
  6. Stir in the minced garlic and the remaining 3 tablespoons of olive oil, then season with salt and pepper. Cover and keep warm.
  7. Prepare pasta according to directions
  8. After draining the pasta, return it to a large bowl and stir in the melted butter and mushroom mixture. Stir in 1/3 cup of fresh Parmesan cheese until melted. Garnish with chopped parsley and a swirl of fresh cream if desired.