August

August

February 14, 2012

The Atlanta House....A Deck in Progess

We will soon be headed to Atlanta for a visit with the Divine Miss M and her family. They have been hard at work building a new deck for their lovely southern home and while the boys are handling the design and construction part of the project, "M" and I are enjoying the fun part of planning the accessories!

Looking Up

A Huge Project

Back View

Now the most amazing part of this project, is that our darling Jay not only builds this mostly by himself, he created the architectural designs also. We have constantly been amazed at his ability to "imagine" a design and then with much precision, dedication and fortitude, his designs become a reality.


Now here's another unique design

It's amazing what you can design from the scrap pile


Daddy and his little Bob the Builder


The Sun is setting....time to hang up the toolbelt


A well deserved rest after a long work day
Come to Dinner Boys!


A Favorite Specialty from The Atlanta Kitchen

Chicken with Mustard Mascarpone Marsala Sauce
1 ½ pounds boneless skinless chicken breasts,
each breast cut crosswise into 3 pieces
salt and freshly ground black pepper
2 tablespoons olive oil
5 tablespoons butter, divided
¾ cup chopped onion
1 pound cremini mushrooms, sliced
2 tablespoons minced garlic
1 cup dry Marsala wine
1 cup (8 ounces) mascarpone cheese
2 tablespoons Dijon mustard
2 tablespoons chopped fresh Italian parsley leaves, plus whole sprigs, for garnish
12 ounces dried fettuccine

Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large skillet over high heat. Add the chicken and cook just until brown, about 4 minutes per side. Transfer the chicken to a plate and cool slightly.

While the chicken cools, melt 2 tablespoons of butter to the same skillet over medium-high heat, then add the onion and saute until tender, about 2 minutes. Add the mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 12 minutes. Add the wine and simmer until it is reduced by half, about 4 minutes. Stir in the mascarpone and mustard. Cut the chicken breasts crosswise into 1/3-inch-thick slices. Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes. Stir in the chopped parsley. Season the sauce, to taste, with salt and pepper.


Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, stirring occasionally, about 8 minutes. Drain. Toss the fettuccine with 3 tablespoons of butter and season, to taste, with salt and pepper. Swirl the fettuccine onto serving plates. Spoon the chicken mixture over top. Garnish with parsley sprigs and serve

hmmmm...color possibilities!

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