That sounds yummy. Which reminds me I had Chicken Marasala for the first time yesterday at lunch. Yummo! I rarely eat the entire dish at a restaurant, but I ate every bit of this. Well, not so much on the mushrooms just a couple. Mine was served with sauted Spinach and Pine Nuts. Although I wasn't at Olive Garden this is their recipe. Olive Garden's Chicken Marsala 4 ea Chicken half-breast, boneless & skinless 1/4 cup(s) Flour ("Wondra" preferably) 1/2 tsp Salt Pepper to taste 1/2 tsp Oregano, dried 4 Tbsp Oil 4 Tbsp Butter (or margarine) 1 cup(s) Fresh Mushrooms, sliced 1/2 cup(s) Marsala wine Procedures Pound chicken breasts between sheets of "Saran Wrap" until about 1/4" even-thickness Combine flour, salt, pepper and oregano, blend Dredge chicken pieces in the flour, shake off excess Heat oil and butter in frying pan over medium heat. Cook the breasts on medium heat for about two minutes on the first side, until lightly brown Turn breasts over to second side to cook, add the mushrooms around the chicken breasts Cook breasts about two more minutes, until lightly browned on the second side, stir the mushrooms When lightly browned, add Marsala around the chicken pieces, cover and simmer for about ten minutes Transfer to serving plate.

MARBLED BANANA BARS An easy-to-make bar with chocolate and bananas marbled together. Preparation 15 min. Baking 20 min. Ingredients: 1 cup sugar 1/2 cup margarine, softened 1 1/2 cups (about 4) mashed ripe bananas 1 egg 1 teaspoon vanilla 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/4 cup unsweetened cocoa Powdered sugar, if desired Instructions: Heat oven to 350°F. Combine sugar and margarine in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add bananas, egg and vanilla; continue beating, scraping bowl often, until well mixed. Reduce speed to low; add flour, baking powder, baking soda and salt. Beat, scraping bowl often, until well mixed. Drop 1 1/2 cups batter by spoonfuls into greased 13x9-inch baking pan. To remaining batter in bowl, add cocoa; beat at low speed until well mixed. Drop spoonfuls of chocolate batter in pan over banana batter. Gently swirl chocolate batter through banana batter using knife. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely. Just before serving, sprinkle with powdered sugar. Cut into bars. Yield: 36 bars Sue

This is a Rachael Ray recipe. Her recipes always look complicated to me (long list of ingredients, wordy) but they usually aren't that difficult when you really look at them. I didn't make the salad or the garlic butter for the rolls when I made these, which simplified things. These were so good! Cacciatore Burgers 4 tablespoons extra-virgin olive oil (plus more for drizzling) 1 1/3 lbs ground chicken or ground turkey breast (I used 1 pound of ground chicken) 1 tablespoon worcestershire sauce 4 garlic cloves (2 cloves, minced and 2 cloves cracked from skins and reserved) 1 teaspoon crushed red pepper flakes 1 medium yellow onion (1/4 finely chopped, 3/4 thinly sliced) 2-3 tablespoons chopped fresh flat-leaf parsley 10 fresh basil leaves, shredded parmigiano-reggiano cheese salt fresh ground black pepper 2 portobello mushroom caps, thinly sliced I used some bellas - they were on sale 2 cubanelle peppers, seeded and sliced 2 hot cherry peppers, chopped (plus a splash of the pickling juice) I used some hoagie spread 4 slices provolone cheese, deli sliced 4 crusty rolls, split 3 tablespoons unsalted butter 1 (12 ounce) bag prewashed mixed baby greens 2 tablespoons chopped fresh thyme 1 lemon, juice of Preheat a large skillet or grill pan over med-high heat. Drizzle some olive oil in a bowl; add to it the chicken, Worcestershire sauce, chopped garlic, red pepper flakes, chopped onions, parsley, basil, Parmigiano (a generous palmful), salt, and pepper. Combine mixture; for into 4 large patties; place patties on hot skillet; cook 6 minutes, then flip burgers and cook 5 minutes on the other side. Heat a second skillet over med-high heat; add 1 tablespoon olive oil; add in the mushroom caps, sliced onions and cubanelle peppers. Season with salt and pepper; cook 5 minutes, stirring often. Turn the heat off; add in the hot cherry peppers and a splash of their juice. Place the provolone over the burgers and turn off the heat in the pan; tent the pan with foil to melt the cheese and carry-over heat. (I skipped the toasted rolls, garlic butter and salad) Preheat broiler to high; toast the crusty rolls until golden; melt the butter with the remaining cracked garlic in the microwave or over low heat in a small pan; brush the garlic butter on the rolls. Place the cheese-covered patties on the bottoms of the buns; top with the peppers and onions; replace the top halves of the buns. Toss the greens with the thyme, lemon juice, 2 tablespoons olive oil, salt, and pepper. Serve the greens alongside the cacciatore burgers.

HEIRLOOM GRAPE TOMATO SALAD 2007, Robert Irvine Ingredients Vinaigrette: 1 lemon 1/4 cup apple cider vinegar 1 garlic clove, minced 1/2 teaspoon Dijon mustard 1 tablespoon chopped chives 1/4 cup chopped fresh basil leaves 1/2 cup plain yogurt 1 cup extra-virgin olive oil Freshly ground black pepper 1 pint red grape or cherry tomatoes, halved (preferably an heirloom variety such as Tommy Toe) 1 pint yellow grape tomatoes, halved 3 stalks celery, cleaned, leaves removed and thinly sliced 6 scallions, white and tender green parts only, sliced Directions Prepare the vinaigrette, just before use. Place the lemon in a small microwave-safe bowl and microwave until the essential oils in the skin are released. Since the lemon will be hot coming from the microwave, you will need to set it aside briefly, until it cools just enough to handle. Pour vinegar into a blender, turn it on, and then squeeze in lemon juice from the micro waved lemon. Leaving the blender running, add 1 at a time through the feed opening: garlic, mustard, chives, basil, and yogurt, and blend until smooth. While keeping the blender running, add oil through the feed opening in a slow stream. Mix together tomatoes, celery, and scallions and toss with dressing.