a cooking journal

Welcome . . . I've been thinking about creating a food blog for awhile now.  I have always loved cooking and well lately, I've been taking to the next level.  I'm Kate . . . my blog profile name "Not so Stuck in Bed McGee" comes from the blog I created a few years ago while on bed rest expecting twins.  I still have that blog now and use it as a photo journal/memory book of my kids to share with my family and friends.  A little bit more about me . . . I'm in my early to mid 30s (yikes), have two kids (boy/girl twins who are 2.5), and a very supportive husband.  Not only is he a great father and partner, but he loves my cooking!

My first recipe to share is what I cooked yesterday.  It was the best kind of dinner . . . crock pot style.  Ready when I walked in the door, only needing a few minutes of sauce thickening a la corn starch and a pot of pasta.  My husband was waiting in the kitchen as I walked in the door with a huge smile on his face proclaiming that "he was more excited for this dinner than he'd been in a long while."  The kitchen smelled fantastic and after eating it, he told me that it was the best meal I'd made him in years.  I'm not sure I agree as I've loved some of the other things I've made, but I would agree that I hit this one out of the park, if I do say so myself.  Enjoy and let me know what you think . . .
  
Chicken Marsala in the crock pot
Adapted from Betty Crocker
Makes 4 servings 

2 cloves garlic, chopped
1 T. canola oil
4 boneless skinless chicken breasts
salt and pepper
2 jars (4 oz each) sliced mushrooms, no salt added, drained
3/4 c. sweet Marsala table wine (I used Holland House from my local grocery store)
1 c. water
1/4 c. cornstarch

1. Grease crock pot (4-5 quart).  Place chopped garlic and oil in the bottom.  Add the chicken on top sprinkled on both sides with salt and pepper.   Top chicken with mushrooms and wine.
2. Cover, cook on low heat seating for 5-6 hours
3. When done, mix cornstarch and water in a small bowl or measuring cup.  Remove chicken from crock pot and add in liquid mixture.  Increase settings to high, cover and cook until sauce has thickened (about 5 minutes).  Return chicken to pot and cook on high until chicken is hot and sauce is thick, about 5 minutes.
4. The recipe called for finishing the dish with 3 T chopped fresh parsley.  I am sure this would have been a delicious addition, but we didn't have any and I didn't feel like anything was missing.  

We ate this over pasta, but the Betty Crocker recipe recommended white rice and my husband thinks that it would be great over biscuits.  So really whatever you are craving will work.  The texture of the chicken was amazing.  I am thinking that is an easy recipe to tweek and plan to try substituting the marsala wine for a mix of white wine/lemon juice next time around.