Warning: Klutz in the Kitchen

Some klutzy kitchen moves can be avoided. Eliminate the use of knives is one way. Order in is another. But then, if you are prone to spills, drops, blender disasters, there might not be much help for you. Except to spend more time in the kitchen. With practice comes perfection.

Or at least less spills. In my kitchen, the floor is tiled. It’s a light cream colored tile. And that means just one thing – every splatter, every drop of anything screams at me from a dirty floor. We once had the washing machine back up into the sink and then overflow while I was outside in the garden. It was the cleanest my kitchen floors have ever been once all the water was mopped up.

When I think of National Kitchen Klutz Day, I think avoiding sharp objects such as knives or attempting to flambé a dessert. I once refilled my kitchen torch without realizing there was a small leak. When I lit the torch I heard a loud swish sound and saw blue flames. In an instant I had no eyebrows or eye lashes and needed to rethink my bangs. To this day my kitchen torch scares me and Kiddo refills it when necessary.

Today’s Kitchen Klutz recipe avoids knives completely. Anything thin sliced (such as the chicken breasts) can be sliced by the butcher. Most produce sections offer both whole and sliced mushrooms. Minced garlic can be found in a jar. So with the exception of a skillet to fry in and the boiling water for the pasta, most dangerous moves have been eliminated.

I like creating disaster-free menus for this National Day. I grew up in a kitchen, as did my children and my grandchildren. I hope to be around long enough to share that experience with our great-grandchild. But I’m sure she’ll get her kitchen skills from my well-trained son, her grandpa. These are the gifts we can pass along from generation to generation. They are the memories that will last a lifetime.

Creamy Chicken Marsala
4 thin-cut Chicken Breasts
Salt to taste
White Pepper to taste
1-1/2 cups sliced Brown Mushrooms
2 tablespoon Olive Oil, divided
1 tablespoon Butter
1/2 cup Marsala Wine
1 cup Heavy Cream
1 teaspoon Ground Mustard
1 teaspoon Garlic Powder
1 teaspoon Italian Seasoning

Pat chicken dry on paper towels. Season to taste with salt and pepper, set aside.

If the mushrooms are already sliced, simply rinse and pat dry. If not, clean, remove stems and slice.

In a large skillet over medium heat, warm 1 tablespoon olive oil. Add the chicken. Cook until lightly browned, about 3 minutes per side. Remove chicken to a plate, tent to keep warm and set aside.

Add remaining tablespoon of oil along with the butter to the now empty skillet. As the butter melts, swirl the pan to incorporate the oils together. Sauté the mushroom for abut 2 minutes or so over medium heat. Add the wine, bring to a boil then simmer for 2 minutes.

Stir in heavy cream. Season with mustard, garlic and Italian Seasoning. Return to a boil, reduce heat and simmer for 10 minutes for the sauce to begin to thicken. Return chicken to the sauce, turn several times to coat. Continue to simmer for another 8 minutes or so.

Garlic Butter Bucatini
8 oz Bucatini
4 tablespoon Butter
2 tablespoons Roasted Minced Garlic
Cracked Black Pepper to taste

Bring a pot of well salted water to a boil. Cook pasta al dente; about 15 minutes.

While the pasta is cooking, heat a small sauté pan over low heat. Add butter, minced garlic and cracked pepper. Sauté until the butter has melted and the garlic is aromatic. Remove from heat. Drain pasta, place in a warm serving bowl. Pour butter mixture over pasta, toss to coat evenly.

Serve Marsala Chicken and Buttery Bucatini togehter with a nice toss salad. Relax and enjoy.

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I give you a new commandment:
love one another as I have loved you.