Rice Krispy Treats (Holiday Style)

This recipe was brought to a Christmas Party I went to last year by my girlfriend and I had to make it this year! It was such a smart way to incorporate a holiday twist into a party favorite, Rice Krispy Treats, and it's still SO easy (just one extra step). Delicious!

Rice Krispy Treats (Holiday Style)
from Chelsey's Kitchen

3 tbsp. butter

1 package (10oz) regular marshmellows

6 cups Rice Krispies

1/2 cup crushed Peppermint candy canes

1. In a large saucepan melt butter over low heat. Add marshmellows and stir until completely melted. Remove from heat.

2. While heating, mix rice krispies with peppermint crumbles

3. Combine the melted marshmellow mixture with the rice krispie's mixture

4. Pour mixture into a 13 x 9in. pan and evenly press mixture down. Cool and cut into 2in. squares.

Enjoy!

Chicken with Mustard Mascarpone Marsala Sauce

WOW, it's been a while. I'm sorry to keep you waiting! Chad and I are finally all moved into our new home in downtown Bellevue. While I was apprehensive about moving across the lake (from Seattle to Bellevue) I think the move will prove to be a good one. My commute only is about 15-20 minutes, so I'm able to get home at a decent hour to still make a delicious, home-cooked meal. Last night was the first night I felt ready to tackle the new kitchen - it's always hard when you are learning your way around a new place to feel "ready" to chop, mince, and dice. I made a version of Chicken Marsala and it was unbelievable. Sweet and tangy at the same time. This recipe is one I'm looking forward to making again and again! Enjoy:)

Chicken with Mustard Mascarpone Marsala Sauce
from Food Network

1 1/2 lbs. boneless, skinless chicken breasts, each breast cut into 3 pieces crosswise
Salt and freshly ground black pepper
2 tbsp. olive oil
2 tbsp. butter
3/4 cup chopped onion
1 lb. cremini mushrooms, sliced
2 tbsp. garlic, minced
1 cup dry Marsala wine (found in the wine section of your local grocery)
1 cup (8 oz.) mascarpone cheese
2 tbsp. Dijon mustard
2 tbsp. chopped fresh parsley
12 oz. dried fettuccine

1. Sprinkle the chicken with salt and pepper. Heat the olive oil in a deep skillet over high heat. Add the chicken and cook until just brown, about 4 minutes on each side. Transfer the chicken to a plate and cool slightly.

2. Melt the butter in the same skillet over medium-high heat, then add the onion and saute until tender, about 2 minutes. Add the mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 12 minutes. Add the wine and simmer until it is reduced by half, about 4 minutes. Stir in the mascarpone and mustard.

3. In the meantime, bring a large pot of salted water to a boil and cook the pasta (follow the pasta's instructions for al dente.

4. Cut the chicken breasts crosswise into 1/3in. thick slices. Return the chicken and any juices to the skillet. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens, about 2 minutes. Stir in the parsley and season to taste with salt and pepper.

5. Plate the pasta with the chicken-mushroom sauce over it and garnish with a sprig of parsley (optional).

Bon Appetit!

Seattle Weekly Food Text Alerts - Sign-up!

This is GREAT - Seattle Weekly is now sending out text alerts! If you text SWFOOD to 61721 (standard text messaging rates apply) you will receive one to two texts a week with recommendations from our food editor (recommendations for new restaurants, old favorites, etc.) AND deals to sponsors! The deal last week was "go into Cupcake Royale today and mention "Seattle Weekly" and get a free cupcake! It's worth it - especially if you already have a great data plan...it's no extra cost! Sign-up:)!

More information on other text alert options, go to the sign-up page.

New York Times - A 100 Things Restaurant Staffers Should Not Do

I'm taking a break from cooking while I move across the city, so in the meantime I thought I'd share this post The New York Times put up last week about the "100 Things Restaurant staffers should not do" - some seem small and obvious, but they do them all too often and I found myself chuckling quite a bit. Enjoy!

100 Things Restaurant Staffers Should Never Do (Part 1)

By Bruce Buschel

1. Do not let anyone enter the restaurant without a warm greeting.

2. Do not make a singleton feel bad. Do not say, “Are you waiting for someone?” Ask for a reservation. Ask if he or she would like to sit at the bar.

3. Never refuse to seat three guests because a fourth has not yet arrived.

4. If a table is not ready within a reasonable length of time, offer a free drink and/or amuse-bouche. The guests may be tired and hungry and thirsty, and they did everything right.

5. Tables should be level without anyone asking. Fix it before guests are seated.

6. Do not lead the witness with, “Bottled water or just tap?” Both are fine. Remain neutral.

7. Do not announce your name. No jokes, no flirting, no cuteness.

8. Do not interrupt a conversation. For any reason. Especially not to recite specials. Wait for the right moment.

9. Do not recite the specials too fast or robotically or dramatically. It is not a soliloquy. This is not an audition.

10. Do not inject your personal favorites when explaining the specials.

11. Do not hustle the lobsters. That is, do not say, “We only have two lobsters left.” Even if there are only two lobsters left.

12. Do not touch the rim of a water glass. Or any other glass.

13. Handle wine glasses by their stems and silverware by the handles.

14. When you ask, “How’s everything?” or “How was the meal?” listen to the answer and fix whatever is not right.

15. Never say “I don’t know” to any question without following with, “I’ll find out.”

16. If someone requests more sauce or gravy or cheese, bring a side dish of same. No pouring. Let them help themselves.

17. Do not take an empty plate from one guest while others are still eating the same course. Wait, wait, wait.

18. Know before approaching a table who has ordered what. Do not ask, “Who’s having the shrimp?”

19. Offer guests butter and/or olive oil with their bread.

20. Never refuse to substitute one vegetable for another.

21. Never serve anything that looks creepy or runny or wrong.

22. If someone is unsure about a wine choice, help him. That might mean sending someone else to the table or offering a taste or two.

23. If someone likes a wine, steam the label off the bottle and give it to the guest with the bill. It has the year, the vintner, the importer, etc.

24. Never use the same glass for a second drink.

25. Make sure the glasses are clean. Inspect them before placing them on the table.

26. Never assume people want their white wine in an ice bucket. Inquire.

27. For red wine, ask if the guests want to pour their own or prefer the waiter to pour.

28. Do not put your hands all over the spout of a wine bottle while removing the cork.

29. Do not pop a champagne cork. Remove it quietly, gracefully. The less noise the better.

30. Never let the wine bottle touch the glass into which you are pouring. No one wants to drink the dust or dirt from the bottle.

31. Never remove a plate full of food without asking what went wrong. Obviously, something went wrong.

32. Never touch a customer. No excuses. Do not do it. Do not brush them, move them, wipe them or dust them.

33. Do not bang into chairs or tables when passing by.

34. Do not have a personal conversation with another server within earshot of customers.

35. Do not eat or drink in plain view of guests.

36. Never reek from perfume or cigarettes. People want to smell the food and beverage.

37. Do not drink alcohol on the job, even if invited by the guests. “Not when I’m on duty” will suffice.

38.Do not call a guy a “dude.”

39. Do not call a woman “lady.”

40. Never say, “Good choice,” implying that other choices are bad.

41. Saying, “No problem” is a problem. It has a tone of insincerity or sarcasm. “My pleasure” or “You’re welcome” will do.

42. Do not compliment a guest’s attire or hairdo or makeup. You are insulting someone else.

43. Never mention what your favorite dessert is. It’s irrelevant.

44. Do not discuss your own eating habits, be you vegan or lactose intolerant or diabetic.

45. Do not curse, no matter how young or hip the guests.

46. Never acknowledge any one guest over and above any other. All guests are equal.

47. Do not gossip about co-workers or guests within earshot of guests.

48. Do not ask what someone is eating or drinking when they ask for more; remember or consult the order.

49. Never mention the tip, unless asked.

50. Do not turn on the charm when it’s tip time. Be consistent throughout.