George`s Chicken Marsala


1/4 Cup All – Purpose Flour for coating Chicken                                               1/2 Teaspoon Salt                                                                                                                 1/4 Teaspoon Fresh Ground Black Pepper                                                             1/2 Teaspoon Dried Oregano                                                                                         2 Chopped Shallots, you can sub with White Onion                                         2 Cups low salt chicken broth                                                                                       4 Tablespoons Butter                                                                                                         4 Tablespoons Olive Oil, you can sub with veg oil.                                             1 Cup Mushrooms, Button or Baby Bellas                                                             1/4 Cup Marsala wine and 1/4 Cup Sherry not cooking Sherry and 1/4 Cup Madeira Wine                                                                                                        Small handful of fresh Chopped parsley for garnish, it will add a nice freshness to the dish.                                                                                                          4  Skinless, Boneless Chicken Breasts in 1/4`s cut in half long ways and then in half the short way, put in between plastic wrap and pound till 1/4″ thickness. you can also use Skinless,Boneless Chicken Thighs to me it tastes better with both.                                                 1 Tablespoon of Corn Starch and 1 Teaspoon Water mixed together.                                                                                                                                                              Directions                                                                                                                                1. In a shallow Bowl or Dish, Mix together the Flour, Salt, Pepper, Oregano, Coat the chicken in the Flour mixture.                                                2. In a large skillet Melt the butter in the oil over Medium heat, Place the Chicken in the Pan and Brown Lightly, Turn the chicken over Brown other side, take the Chicken out and Add the Shallots to the pan stir for 2 to 3 minutes then add the Mushrooms stir again then add all the liquids” Wines and Chicken Broth”, stir it good and add the chicken back into the sauce cover with a lid cook till chicken is done maybe 5 to 10 minutes tops and take the chicken out place on your platter and put to the side, take the Cornstarch water and thicken your sauce with it if you like if not leave it the way it is., i like my sauce kinda thick to hang onto the meat and starch like noodles or rice, ladle the sauce over the Chicken and Garnish with the chopped parsley all over it and enjoy.

Southern Style Collard Greens


2 White Onions, finely chopped,                                                                               4 cloves Garlic chopped finely,                                                                                       2 Smoked Ham Hocks,                                                                                                       32 Ounces Chicken Broth,                                                                                               1/3 Cup Vinegar,                                                                                                                    2 Tablespoons White Sugar,                                                                                            1 1/2 Teaspoons Salt,                                                                                                      3/4 Teaspoon Fresh Ground Black Pepper, 3 LBS Collard Greens Stems removed, washed, rolled up and cut into long ribbons.


Directions to Cook as follows

  1. Combine the Onions, Ham Hocks, Garlic and Chicken Broth into the stockpot, Cook mixture over medium heat until the meat is falling off the bone about 2 hours.
  2.  Put in the Collard Greens , Vinegar, Sugar, and Pepper into the pot, Cook until Greens are Tender about 2 hours. then serve. Enjoy.

Chef George`s Garden 2017

Hi Everyone, As you all know i love to garden and this year i was very sick and had a lot of time on my hands, slowly as i recovered i changed and doubled my garden, Its been something i have wanted to do for a long time. some of the new things i did put a new fence across the front of the house, " a big thank you to my wife Ailyn and her good friend Jhoanna for all the help putting in the fence there help made it very easy. next i made 4 new Trellises with 2 of them have foot boxes for plants that vine , a new flower bed with all perennials in it, made a new water feature where the old pond used to be, now we hear the water all the time.  So as you can see been busy, now just about all the heavy work is done and all the seeds and plants are in the ground, there`s

  just one thing to do watch for bad bugs grrr i had to pull quite a few green cabbage worms off already they were feasting on my bok choi. This is the first year i planted spring veggies what we have this year is 5 kinds of Onions, Kale, Spinach, Radish`s 50 kinds of Lettuce, Garlic, Turnips, Peas, rutabagas, red and green Mustard greens, Collard Greens, Leeks, Fennel, 5 kinds of Cucumbers, Red and Green Malabar Spinach, Bitter Gourds, Bush and Pole Beans, 12 Different Tomatoes, Brussels Sprouts, Cauliflower, Broccoli, red and green Cabbages, 4 kinds of Potatoes, 3 kinds of Grapes, 2 kinds of Raspberries, Blackberries, Strawberries, sweet and hot Peppers, and all kinds of fresh herbs, there is so much new this year im sure i left something out cant remember it all, now you know what im growing what are you growing this year ?