Chicken with Tarragon~Raspberry Cream Sauce

I love fresh herbs!  Honestly, I can't seem to help myself when I'm at the store.
It's like buying shoes or something.  I need to plant a garden because I spend a small fortune with the amount I buy at the store.  My favorites are thyme, sage, basil, rosemary, but the top of the list for me is tarragon.  I find any excuse to use it.  One of my favorites is tarragon~shallot butter that I top my steak with.  I'll have to post that one soon, especially with grill season upon us!  So, when I saw this recipe in Better Homes and Gardens special Chicken edition, I had to give it a try.

I am also beginning to appreciate quick, easy sautes.  I can't always spend hours in the kitchen, as much as I'd love to.   So sad.  I recently taught a 20 minute cooking class and thought, what?  This is so not my thing.  But, hey I'm a work in progress.  This is a great dish for weeknight cooking.

1 tablespoon olive oil
1 tablespoon butter
4 boneless, skinless chicken breast halves
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup green onions only the white portion, sliced
1/2 cup chicken broth
1/2 cup heavy whipping cream
1/3 cup dry white wine
2 tablespoons fresh tarragon, snipped
12 ounces baby carrots, peeled and tops trimmed
1 small bunch watercress, thick stems removed
1 cup fresh raspberries

In a large saute pan, heat olive oil over medium~high heat; add butter.  When butter melts, add chicken that has been seasoned with salt and pepper on both sides to the pan.  Cook for 10~12 minutes or until chicken is no longer pink (170*F ), turning once.  Transfer chicken to a serving platter; keep warm.

Add onions to the saute pan.  Saute for about 3 minutes, or until just tender; transfer to platter with chicken.

Add broth, cream, and wine to pan.  Bring to a boil and reduce heat to medium~low.  Simmer uncovered for about 8 minutes or until slightly thickened.  Stir in tarragon.  Return the chicken, onion, and accumulated juices on platter to pan.  Reduce heat to low, cover and keep warm.

Meanwhile, in a medium saucepan, cook carrots in lightly salted boiling water about 10 minutes or until crisp tender.  Drain and return to saucepan.

To serve, toss watercress with carrots to warm slightly.  Lay out carrots and watercress onto serving platter.  Top with chicken.  Gently stir raspberries into remaining sauce in saute pan; spoon over chicken.

Cinnamon~Sugar Nuts

Cinnamon~Sugar Pecans

Cinnamon~Sugar Cashews

My family loves these, anytime I make them they seem to disappear rather quickly.  I can eat nuts all day long.  One of my favorite things!  Use whatever kind of nut you prefer. Everyone in my house has a favorite.  I usually make a couple different kinds, they're super easy.  The pecan is without a doubt my favorite.  Walnuts are amazing as well.  Go crazy and mix them up!  Great to make during the holidays, or let's be honest...anytime!

The cinnamon in these makes them different from the sugared nuts I love to add to salads. They are what I would prefer to just snack on.  Although, the pecans would totally work in the right salad.

If you don't have a candy thermometer, you can use this test to know if your mixture is at a soft ball stage.  Drop a small amount of the sugar mixture into a glass of cold water. The sugar mixture will form a soft ball that flattens when removed from the water.

1 cup sugar
1/4 cup evaporated milk
1 tablespoon water
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
1/8 teaspoon salt
2 1/2 cups cashews

Combine sugar, evaporated milk, water, cinnamon, vanilla and salt in a saucepan.  Bring to a boil over medium heat.  Boil until mixture reaches a soft ball stage, or 235~240 degrees on a candy thermometer.  (I usually take this off the heat at 235 rather than going all the way to 240).

Stir in cashews and spread out on waxed paper to cool.  Separate quickly using a fork so nuts don't stick together too much.  If nuts are stuck together after they cool, break them apart by hand.

*They are prettier if you get them separated before they cool completely.  I'm all about pretty, so even though they are sticky it makes a difference.

Pomegranate Punch

I love pomegranates.  We would always stop at a fruit stand and get some on the way to my Grandma's house.  It was also my favorite when Halloween rolled around.  A cute older lady up the street would pass them out instead of candy.  We would race to her house to make sure we got one and go from there.  It's funny how certain things make you think of a time in your life.  Whenever I grab a pomegranate at the store, I think of that cute lady and those fun Halloween nights.

Pomegranate juice is so good for you, and I love it.  Sometimes I have a hard time drinking it straight.  This punch is perfect when I need something else added to it.

12 fl oz pomegranate juice, chilled
12 fl oz white grape juice, chilled
12 fl oz sprite, chilled
ice to your liking
1 orange, cut into slices for garnish
1 lime, cut into slices for garnish

Mix the pomegranate juice, white grape juice, and sprite together.  Add ice and orange and lime for garnish.

Pork Chops in a onion cream sauce

My husband isn't a fan of pork chops, I usually get a groan and a dumb face like a 5 year old when he finds out what is for dinner.  Really?  To be honest, I think if he's going to have the chew that much he'd rather have a steak.  I get it, but once in a while we need to mix it up.  Over the years I have tried to find a pork chop recipe he likes.  It's been hard, but I have it.  

A tender pork chop?  Yes, this super easy recipe will do it.  A yummy creamy sauce covers these slow~cooked, tender chops to make them fit to be on cute Brad's dinner plate.  My kids also love the sauce... total win, win for this mom.  

Also, if the chops need to cook for an hour~ no big deal.  Just lower the temperature a tiny bit.  

4~6 pork chops, bone~in or boneless

Paprika to taste

Kosher salt and freshly ground black pepper to taste

2 Tablespoons olive oil

1 cup water

1/2 cup chopped celery

1 1/2 ounce package onion soup mix

2 Tablespoons all~purpose flour

1/4 cup cold water

1 Tablespoon chopped fresh parsley

6 ounces evaporated milk

Sprinkle the pork chops with paprika, salt and pepper on both sides.  Heat a large saute pan over medium heat.  Add the olive oil and then the pork chops.  Brown the pork chops on both sides.  Drain off excess oil.  Add to the pan the cup of water, celery and the onion soup mix.  Cover and simmer over low heat for 45 minutes or until pork chops are tender.  Remove chops from pan and place n a platter.  Tent with foil to help keep warm.

In a small bowl, combine flour, and cold water; mix until smooth.  Whisk into pan drippings, adding the parsley and evaporated milk.  Cook and stir until sauce is thick and bubbly, about 3 minutes.  Cover pork chops with the sauce and serve.