Old Fashion Macaroni & Cheese

Your family won’t stop asking for you to make their newly founded favorite dish of macaroni and cheese now! 

INGREDIENTS

2 cups macaroni

3 ½ cups milk

½ cup beer

1 teaspoon sea salt

2 cups grated cheddar cheese

4 Tablespoons flour

2 Tablespoons butter

DIRECTIONS

Cook macaroni in boiling salt water 20 minutes.

Let the macaroni drain.

Mix together the sea salt, flour and cheese in a large bowl.

Butter a large baking dish.

Place a thin layer of macaroni in the bottom of the baking dish.

Cover the macaroni with a layer of the cheese mixture.

Repeat layers until the macaroni is about ½ inch away from the top of the baking dish. The last layer is the cheese mixture.

In a large bowl add milk and beer; mix well and pour over macaroni until it covers the top layer.

Bake 35 minute at 325 degrees.

Sprinkle with bread crumbs.

Bake for another 15 minutes or until the top is golden brown.

Serve hot.

Easy Chicken Marsala

I cannot express what an amazing this "Easy Chicken Marsala"recipe is. I know you'll be making it again, and again and again.

Ingredients

1/2 cup all-purpose flour
1 tablespoon our Essence Seasoning
2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin
1 tablespoon extra olive oil 
4 tablespoons butter
3 cups sliced mushrooms (cremini, oyster, shiitake)
3/4 cup Marsala Wine

1/4 cup white cooking white
1 cup chicken stock
Sea salt and freshly ground black pepper
Chopped chives, garlic chives or parsley, for garnish

Directions

In a shallow bowl or plate combine the flour and Essence Seasoning and stir to combine thoroughly. 

Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.

Heat the oil in a large skillet over medium-high heat until very hot but not smoking. 

Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. 

Transfer to a plate and set aside. 

Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. 

Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. 

Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. 

When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. 

Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. 

Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste. 

Garnish with chopped chives and serve immediately over rice or pasta.