Chicken Lombardy


I made this last week and it came out great!

Makes 4 servings

2 tablespoons butter
8 ounce package, sliced fresh mushrooms

2 skinless boneless chicken breasts
1/2 cups all-purpose flour
4 tablespoons butter, maybe more for cooking chicken

1 cup Marsala
3/4 cup chicken broth
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded Mozzarella cheese
1/2 cup Parmesan cheese
2 green onions chopped


Preheat oven to 450 degrees

Melt butter in a large skillet over medium high heat

Sauté mushrooms until tender, about 3-5 minutes

Remove from heat, set mushrooms aside


Cut each chicken breast in half lengthwise

Place chicken between plastic wrap and flatten with a meat hammer

Dredge chicken pieces in flour


Melt butter in same large skillet used to cook mushrooms

Cook chicken until golden brown, about 3-4 minutes per side

Place chicken in a Greased 9×13 baking dish

Sprinkle mushrooms evenly over chicken


Reserve pan drippings in skillet

Add Marasla and broth to skillet

Bring to a boil

Reduce heat and simmer, uncovered about 10 minutes, stirring occasionally

Stir in salt and pepper

Pour sauce over chicken


Combine cheeses and green onions

Sprinkle over chicken

Bake uncovered for 12 to 14 minutes until cheese melts



Jarred Potatoes


50 pounds of potatoes will fill 35 quart jars

When working with the potatoes, keep any peeled ones in cold water as you work

Peel and remove any dark spots from potatoes, hold in cold water

Chop potatoes into 1/2-1 inch chunks, hold in cold water as you work

Rinse with fresh water as needed to remove starch

In a large pot, bring water to a boil

Add 1 teaspoon kosher salt to each quart jar or 1/2 teaspoon to each pint jar

Fill jars with potatoes up to a 1 inch head space

Add boiling water to each jar

Remove air bubbles, add more water to bring it back to 1 inch headspace

Wipe rim, apply lid and ring

Process pints at 11 pounds pressure for 35 minutes, quarts for 40 minutes

After 24 hours have passed, remove rings and wash jars

Label jars with date and store. Do not stack jars


Here are a few great ways to use this potatoes.

They are ready to go for Potato Salad.

Boil them for a few minutes and then you can mash them for mashed potatoes.

They are mostly cooked so I even put them in crock pot meals, but half way through instead of the beginning.

They are very convenient to have on hand.

I also use them in dishes like this….

1 Skillet Breakfast

Skillet Fried Potatoes

Ham & Potato Casserole

Baked Turkey Tetrazzini


I made this with leftover Turkey I had frozen from Thanksgiving.


3 tablespoons butter

1 onion, chopped

2 stalks celery, thinly sliced

3 tablespoons all-purpose flour

3 1/2 cups milk

1/2 (8 ounce) package cream cheese

1 tablespoon Worcestershire sauce

1 1/2 teaspoons salt


1/4 teaspoon ground black pepper

1/4 teaspoon ground nutmeg

2-3 cups cubed leftover cooked turkey

1 cup peas

1/2 (8 ounce) package egg noodles, or more to taste

1/2 cup grated Parmesan cheese

1/2 cup bread crumbs

3 tablespoons melted butter


Preheat oven to 350 degrees

Heat 3 tablespoons butter in a large skillet over medium heat

Stir onion and celery until tender, 5 to 10 minutes

Sprinkle flour over mixture and stir to coat

Mix milk, cream cheese, Worcestershire sauce, salt, pepper, and nutmeg into mixture

Stir occasionally until cream cheese is melted and sauce is warmed, 5 to 10 minutes

Add turkey and peas to sauce

Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes

Drain and mix noodles into turkey mixture

Pour into 9×13 greased baking dish

Combine Parmesan cheese, bread crumbs, and 3 tablespoons melted butter together in a bowl until crumbly

Sprinkle over noodle mixture

Bake in the preheated oven until top is browned and sauce is bubbling, about 30 minutes


VooDoo Grill, Mystic, CT

VooDoo Grill

12 Water Street

Mystic, CT 06355


We stopped by the Voodoo grill for lunch on the Saturday of the Sailfest Fireworks, July 2015.  There was a sign on the door that said they would be closed that night so that their staff could attend the festivities.  Wish the places I worked appreciated family time like they did.

Our grandson ordered the Mac N’ Cheese with Fries $5.50

Nice sized portion and lots of flavor.  My only complaint about his meal was the crock that the Mac N Cheese was served in was blazing hot!  We had to ask for another plate to scoop it out so he didn’t get burned on it.


Ed ordered the Southwestern Wrap $10.95 with a side of slaw


I ordered the VooDoo Crispy Chicken Wrap $10.95 with side of onion rings


Meals and service were good.

If you can find on-street parking, grab it!  If not, there is a pay parking lot across the street.  Fair in price so take a walk downtown to work off your meal and watch the drawbridge go up while you enjoy an ice cream cone from one of the local shops.