Pan-Seared Scallops with Prosecco Butter Sauce and Sur La Table Saturdays

As I mentioned last week, I have started to challenge myself with Sur La Table Saturdays...and you're wondering what in the world is that?!

So here is how it all transpired...

A couple weeks ago, my daughters called me and said they had to tell me my birthday present early, because they had to make a reservation.  I said, "Ok".  They explained that they wanted to take a cooking class with me at Sur La Table.  I was so excited and touched that a).  they thought of something that would really mean something to me and b).  they still love taking time out of their busy schedules to spend an afternoon with me that doesn't involve Sunday laundry or college projects.

We went through all of Sur la Table classes for February that would coincide with all three of our schedules.  Since we were on the phone and they had the classes in front of them, I just let them read the menus off to me.  Every time they read one we were all in agreement...and we all kept saying "but you always make that for dinner, that wouldn't be anything new for you".

So, we all decided on their Girls Night Out: Galentine's Day Fondue Party!  We are so excited!! 

Later in the week, I went back to their website, after reading all of the upcoming class menus, I saw that there were actually some recipes that I had not tried before.  I have taken 2 of their classes previously and had so much fun.  I highly recommend taking one (or more) if you can.  As much as I would absolutely love to take all of their classes, it just isn't in my budget right now.   That being said...I know how to Google search and I know how to read, so I know I can learn some new menus!  I have chosen Saturdays to do these, because there is some time and planning involved and there is no way that I knock one of these out on a Thursday after work.

First one up that I tackled, was their "Date Night: Cooking with Wine"

• Seared Scallops with Prosecco Butter Sauce
• Chardonnay and Pecorino Risotto
• Classic Haricots Verts with White Wine and Shallots
• Chocolate Cake with Port and Vanilla Bean Creme Anglaise

My husband LOVED this dinner.  He even put a rating on our command central menu board (which I am now regretting ever hanging).

Seared Scallops with Prosecco Butter Sauce
Compliments of Sur la Table

Ingredients:
2 tablespoons canola or vegetable oil 
1-½ pounds sea scallops, tough ligament removed from the side 
Kosher salt and freshly ground black pepper 
1 tablespoon olive oil, if needed 
1 small shallot, minced 
1 medium garlic clove, minced
1 cup Prosecco
¼ cup whipping cream 
3 tablespoons unsalted butter, cut into small pieces 
1 tablespoon lemon juice 
2 tablespoons chopped chives

* For even cooking with a crisp exterior, it is suggested that the exterior of the
scallops are patted dry prior to cooking, seasoned and allowed to reach room temperature before
being placed into a hot pan.

Remove the scallops from the refrigerator and season with salt and pepper. Allow to reach room temperature. 

To cook scallops: Place a large non-stick skillet over a high heat; add canola oil and heat until the oil starts to shimmer. Carefully add the seasoned scallops to the skillet, sear until browned on both sides and just opaque in the center—about 2 to 3 minutes per side, depending on the size. Using tongs, transfer the scallops to a plate and tent with foil to keep warm. 

To prepare the sauce: Return the skillet to the stove over a moderate heat, and add the olive oil if the pan is dry. When the oil is shimmering, add the shallots and cook until tender, about 2 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the Prosecco; bring the liquid to a boil and cook, scraping up the browned bits from the bottom of the pan with a silicone spatula. Pour in the cream and continue to cook until the mixture has thickened, about 3 minutes. Remove the pan from the heat and whisk in the butter a little at a time. Stir in the lemon juice and chives, taste and adjust seasoning with salt and pepper. 

To serve: Divide the scallops between 4 warmed serving plates, ladle the sauce over the top

One Year Ago: Slow Cooker Pork Loin

Two Years Ago: No Post

Three Years Ago: No Post

Four Years Ago: Blue Cheese Buffalo Bites and Kamikazes

Five Years Ago: Prosciutto Paninis

Potatoes au Gratin aka Julia Child's Dauphinoise Potatoes and Red Chicken

Nothing cures chilly winter nights more than a beautiful, bubbling skillet of cheesy potatoes.  I attempted Julia Child's Dauphinoise Potatoes over our new years weekend and I am so glad I did.  I now have a new favorite side dish...I just need to learn to adjust it down for two people though, because I made enough for a potluck of 30 guests!

There's another winter storm brewing up and expected to hit us this weekend.  I am feeling a sense that I will be curled up in my blanket with Princess Brinkley watching another viewing of one of my favorites...Julie & Julia!   

These were so good and made great leftovers (since I had plenty to spare).  I served them the next week with my "Red Chicken".  I don't know why I call it Red Chicken, other than one of my daughters called it that when she was little, and still does to this day.  I'm quite certain that there is some professional, Epicurean fancy name for it, but in our simple home it will forever be... Red Chicken.

My sister-in-law taught me the chicken recipe many, many years ago.  It is such an easy main dish to put together and I love it every time.  Your house will smell amazing too as it is baking!

Here's the very simple low down on our "Red Chicken".

1 cut up whole fryer chicken
1 bottle Russian salad dressing
1 can jellied cranberry sauce (like used at Thanksgiving)
1 envelope dry Lipton onion soup mix

Preheat oven to 350 degrees.  Spray large 9x13 glass cooking dish with non-stick spray.

In a medium bowl, mix the salad dressing, cranberry sauce and onion soup mix. Whisk really well to incorporate all ingredients.  Set aside.

Place chicken pieces flat in cooking dish.  Pour sauce mixture all over chicken pieces.

Cover cooking dish with aluminum foil.  **Tip: Spray foil with non-stick spray on side that will be covering the chicken, so it doesn't stick to the sauce as it cooks.

Bake for one hour.

Yes, it's that easy!

Potatoes au Gratin (Dauphinoise)
Courtesy of recipetineats.com

1 1/2 cups heavy cream 
2 garlic cloves , minced
2 tbsp unsalted butter , melted
2.5 lb starchy potatoes , Russet
1 tsp salt
1/4 tsp pepper
2 1/2 cups gruyere (or mozzarella) cheese 
2 tsp thyme leaves , fresh (optional - but highly recommended)

1. Place butter, cream and garlic in a bowl. Mix until combined.
2. Preheat oven to 350F.
3. Peel the potatoes and slice them 1/8"/3 mm thick. (even better if you have a Mandoline slicer, just be very, very careful!)
4. Spread 1/3 of the potatoes in a baking dish, then pour over 1/3 of the cream, scatter with 1/3 of
the salt, pepper and thyme. Sprinkle with 3/4 cups cheese.
5. Repeat for the 2nd and third layer, but do not finish with cheese on the top layer (will add later).
6. Cover with lid or foil, and bake for 1 hr 15 min or until the potatoes in the middle are soft (use knife to test).
7. Remove foil, top with cheese. Bake for a further 10 to 15 minutes until golden and bubbly. Stand 5
minutes before serving.

One Year Ago: Slow Cooker Pork Loin
Two Years Ago: No Post
Three Years Ago: No Post
Four Years Ago: Lemon Drop Martini
Five Years Ago: Marinara Meatball Sliders

Bourbon and Vanilla Creme Anglaise and Construction

Now that the new year has started and things have settled down...somewhat, I have taken on a new challenge called "Sur La Table Saturdays".  I will explain more on that subject later this month.

My husband, in the meantime (before golf season begins) has taken on Phase 1 of our downstairs build out.  Our ultimate vision for the finished product is - two guest bedrooms, one full bathroom, family room/media area, game area for our ping pong table and dart board, storage rooms, kitchenette, and dining/wine room cave.

So as to not go into any more debt, we are trying to do this on a cash basis.  As we save an amount of money, then we proceed with the next steps given the immediate budget.

Phase 1 is the large storage room with double doors and another room that will close off our mechanical equipment and serve as some overflow storage for our patio chairs and umbrella.  The door to this area will be disguised as an actual shelving unit and wine rack storage.

This particular framing weekend was rough on my husband.  He was at it morning until night measuring, cutting, hammering, and stapling.  While he was framing everything, I worked on our meal planning and shopped for groceries.  I wanted to try to make the Port and Vanilla Creme Anglaise inspired from Sur La Table, but change out the port with bourbon.

I stopped at the local liquor store to pick up the mini airplane size of Jack Daniels for dessert....I didn't need the gallon size, nor did I want to spend $39 for 1 Tablespoon of bourbon. (since $39 could buy a lot of plywood!)

As I was putting groceries away, I took an armload of items to our master bathroom.  I was getting everything in their place and hear from the kitchen, "Oh my gosh you really do love me!", says my husband.  Perplexed, I come around the corner and say, "What are you talking about?"

There he is holding a beer and my "empty" bottle of Jack Daniels in his hands.  I said, "What are you doing, that was for our dessert!"  He was crushed.  He thought I bought it for him, since he had been working so hard that weekend, to unwind with.  Needless to say, I couldn't hurt his feelings, so our Vanilla Bean Creme Anglaise was booze free that night.

Vanilla Bean Creme Anglaise
Adapted from Emeril's Delmonico Steakhouse

2 cups heavy cream
1/2 cup sugar
2 whole vanilla beans, halved and seeds scraped
6 egg yolks

Optional:  1 Tablespoon Port or Bourbon

Prepare an ice bath in a medium bowl and set aside.

Combine the heavy cream, half of the sugar, and the vanilla beans (and scraped seeds) in a medium saucepan and bring to a boil.

Whisk the egg yolks together with the remaining 1/4 cup sugar in a small heatproof bowl and slowly whisk in 1 cup of the hot cream mixture.  Reduce the heat to low and little by little, whisk the egg mixture into the hot cream mixture in the saucepan and cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon.  (Take care not to overcook or the mixture will curdle.)  Strain the sauce immediately into a clean bowl set over the ice bath and stir until the sauce is cooled to room temperature.  Chill before serving.

*Optional * Right before serving, add a splash of Port or Bourbon and mix well.

Serve over warm lava chocolate cake with fresh berries.

One Year Ago: Slow Cooker Pork Loin
Two Years Ago: No Post
Three Years Ago: No Post 
Four Years Ago: Pasta Salad with Green Beans and Cherry Tomatoes
Five Years Ago: Birthday Party - Chapter 1

Beef Bourguignon and Post Holiday Blues

If you are like me and get a little sad after holidays are over, then I know what your week has been like.  When I come home, there are no more twinkling white lights to greet me as I pull into the driveway.  There is no more scent of pine or shimmering red and green decorations in the living room...and that makes me sad sometimes.

I still have my apple pie and cinnamon scented candles out and light them all when I come home from work.  It looks like a Cathedral most nights, and I take in every minute of it.  The warmth and scent makes me happy.

On New Year's Day it was very cold and I wanted something warm, as I still wasn't feeling 100%.  I had the entire day ahead of me and thought it would be a good day to take on Julia Childs' Boeuf Bourguignon...and my instinct was spot on!

Everyone once in their lifetime needs to try and make Julia's famous Boeuf Bourguignon.  It will give you a great sense of accomplishment (not to mention an incredibly satisfying meal).  It does take some time, so don't plan on whipping this up when you get home from work on a Tuesday evening...you will be eating at midnight!

This version makes a substantial batch that even my husband and I couldn't finish it, including taking to work for lunch leftovers.  I ended up freezing half the batch.  We are scheduled for another storm this weekend, so I think it's the perfect time to bring out the remaining batch, warm it up and serve with a nice bottle of red wine and crusty french bread.

Stay with me on this because it is so worth the time, care and attention to every step and ingredient.

Enjoy!


Beef Bourguignon
Courtesy of Epicurious.com


YIELD: 8 servings ACTIVE TIME: 1 1/4 hr TOTAL TIME: 4 1/4 hr

INGREDIENTS:
1/4 pound thick-sliced bacon
3 pounds boneless beef chuck, cut into 2-inch pieces
1/3 cup all-purpose flour
2 tablespoons vegetable oil
4 1/2 tablespoons unsalted butter
1/2 cup brandy
1 (4-inch) piece of celery
4 fresh parsley stems (no leaves)
4 fresh thyme sprigs
2 bay leaves 
2 cloves
2 onions, finely chopped
3 large garlic cloves, finely chopped
2 carrots, cut into 1/4-inch-thick slices
1 tablespoon tomato paste
1 (750-ml) bottle dry red wine (preferably Burgundy or Côtes du Rhône)
1 pound small (1 1/2-inch) boiling onions or pearl onions
1 pound mushrooms, quartered if large

Accompaniment: peeled boiled potatoes tossed with butter and parsley

Special Equipment:  kitchen string (and cheese cloth, optional)

PREPARATION:
Cook bacon in boiling salted water 3 minutes, then drain.

Pat beef dry and season with salt and pepper. Divide flour and beef between 2 (1-quart) sealable
plastic bags, seal, then shake to coat meat.

Heat 1‚ tablespoons oil and 1 1/2 tablespoons butter in a wide 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then brown beef well on all sides in 2 or 3 batches, without crowding, adding remaining ‚ tablespoon oil as needed. Transfer to a bowl.

Pour off any excess oil from pot, then add brandy to pot. Deglaze by boiling over high heat 1 minute,
stirring and scraping up brown bits, then pour over beef.

Tie celery, parsley, thyme, bay leaves, and cloves together with kitchen string to make a bouquet
garni (tuck cloves into celery so they don’t fall out). You can also tie all these in a cheese cloth pouch, for ease.

Heat 1 tablespoon butter in cleaned pot over moderately high heat until foam subsides, then sauté
bacon, stirring, 2 minutes. Add chopped onions, garlic, and carrots, then sauté, stirring, until onions
are pale golden, about 5 minutes. Add tomato paste and cook, stirring, 1 minute. Add wine, meat
with juices, and bouquet garni and simmer gently, partially covered, until meat is tender, 3 1/2 to 4
hours.

While meat simmers, blanch boiling onions in boiling salted water 1 minute and drain in a colander.
Rinse under cold running water, then peel.

Heat 1 tablespoon butter in a 3-quart heavy saucepan over moderately high heat until foam subsides,
then saut boiling onions, stirring occasionally, until browned in patches. Season with salt and
pepper. Add 2 cups water (1 1/2 cups if using pearl onions), then simmer, partially covered, until
onions are tender, 15 to 20 minutes. Boil, uncovered, stirring occasionally, until liquid is reduced to a
glaze, 5 to 10 minutes.

Heat remaining tablespoon butter in a large nonstick skillet over moderately high heat until foam
subsides, then saute mushrooms, stirring, until golden brown and any liquid mushrooms give off is
evaporated, about 8 minutes. Season with salt and pepper.

Stir onions and mushrooms into stew and cook 10 minutes.Remove bouquet garni and skim any fat
from surface of stew. Season with salt and pepper.

Cooks' Note:
Boeuf bourguignon may be made 1 day ahead. Cool, uncovered, then chill, covered (it tastes even
better made ahead because it gives the flavors time to develop). If making ahead, it's easier to remove
fat from surface after chilling.

One Year Ago: Potato, Bacon, Mushroom, and Gorgonzola Pizzette
Two Years Ago: No Post
Three Years Ago: No Post
Four Years Ago: Orange Olive Oil Cake
Five Years Ago: Black and White Parfaits and Martinis

The Wedding Dress and Tuxedo Cupcakes

Second to Valentine's Day, New Year's Eve is the most popular engagement day.  It's a new year and a new wave of brides to be.  So much planning, calendaring and decisions to make.  Number one...The Dress!

I have owned my wedding dress for 22 years.  I purchased it way before "Say Yes To The Dress" was even thought of.  Back then, I had never heard of Pnina Tornai, Mark Zunino or even Vera Wang for that matter.  Not that I could have even afforded any of their beautiful pieces.  My parents were so kind to pay for our wedding, so the least I could do was buy my own wedding gown.

For years, I had a vision of what I wanted to look like on my wedding day...as any little girl does.  In the end, I was in a small wedding boutique in Indio, California.  It was not a fancy store, but this dress caught my eye and the price was perfectly in my budget.  The store owner recommended that I try a small hoop skirt underneath the dress to accentuate the layers of chiffon.  I took her advice and once I turned around and looked in the mirror...I said "Yes To The Dress"!  When I got the dress home, I added added pearls and sequin to the collar and bodice to make it a little more fancy.

Today, I have twin daughters who just turned twenty.  They both have very different and distinct taste and styles.  Some day they will also be planning and looking for a wedding gown.  I decided a long time ago that I would not try to put them in my wedding gown.  It is their wedding, their day and it should be their gown, unique to their personality (and hopefully my budget).

When were were packing up hour house last April and May getting ready for our move, I came across my wedding dress.  I have been lugging this thing around for the past 21 years and I really didn't know why.  I didn't want to pack it up again and try to find the perfect storage spot in the new house...for what.  I knew I couldn't sell it, being a non-designer dress.  I didn't want to leave it hanging around.  In the event something were to happen to me, I didn't want my husband trying to sell it either, just to purchase a new 9 Iron golf club (just kidding...inside joke between him and me).

So I did what some people think...is the unthinkable.  I decided to have my wedding gown cut down the middle into two halves.

I recruited my neighbor from our previous house, before we moved.  I would have done it myself, but I just cannot sew (or have a machine).  My mom and grandmother are incredible seamstresses, but instead of learning how to sew, I took the culinary/cooking road.  Had I decided to follow their footsteps, my muffin top, hips and thighs would undoubtedly be in better shape today!

I explained what I wanted done to my neighbor...she was shocked.  She said she couldn't (or wouldn't) do it.  Once I explained in better detail, she understood my vision.  When I picked up my dress(es) from her, she said she cried the entire time she was cutting.

My thought is this, I have divided everything up from my wedding day for each daughter to have and do with, what she wishes.  Each girl will have half of my wedding dress, one shoe, one earring and one glove.  

There are so many incredible ideas that they can use these items for their wedding day.  I have read hundreds and hundreds from having the dress skirt made into their veil, or their children's baptism gown.  They could have an earring set into their bouquet or have the glove wrapped around the handle of their bouquet.  They could cut the beading out of my shoe and use it as an embellishment accent on their gown or veil.  They could cut the upper lace off the gown and have it made into their ring bearer's pillow.  Truly the possibilities are endless!  

My biggest challenge will be to not interfere and let them decide on their own how they want to use everything.  Until then, they have their own white bridal box with everything in it when they are ready for their big day!

My grandmother made this bridal purse for me by hand...shown with my wedding necklace.

These pearls were hand sewn by my mom for by bridal gloves.

Here are the other pieces that were divided for my girls.

I was even bargain shopping for my wedding shoes....$45 from Sears, of all places!

They we're not Jimmy Choo or Christian Louboutin, but really, did anyone care?

So, that's my wedding dress story and its plan for the next generation.  Good thing I didn't have triplets, or I'd really be in a quandary!

Tuxedo Cupcakes

Take your favorite white cake mix recipe and add half a bag of mini chocolate chips.  Bake cupcakes, as directed.  Frost with whipped white frosting and add black and white sprinkles and sparkling candies.  

These won't win the "Wedding Cupcake Wars", but their fun, festive, and very tasty!  

One Year Ago: Potato, Bacon, Mushroom and Gorgonzola Pizzette

Two Years Ago: No Post

Three Years Ago: No Post

Four Years Ago: Crepes

Five Years Ago: S'Mores Dip

Happy New Year, Puzzles and Jack Frosties

A blessed and Happy New Year to you all.  Wishing everyone a healthy and happy 2019!

Between me coming home from work feeling under the weather, and it was going to be 9 degrees in the evening with a snowstorm, going out was not looking promising.  That being said, we opted to stay in for New Year's Eve.

One of our daughters came and stayed over.  My husband made his famous Classic Roast Prime Rib with Peas Bonne Femme.  We enjoyed a Jack Frosty, attempted a 1,000 piece jigsaw puzzle and watched Sleepless in Seattle...a perfect New Year's Eve in my opinion.

Jack Frosty

Lemonade 

Blue Curacao

Prosecco

In a champagne flute, add a splash of Blue Curacao, a splash of lemonade and fill the rest up with chilled Prosecco.   Cheers!

One Year Ago: Potato, Bacon, Mushroom and Gorgonzola Pizzette

Two Years Ago: No Post

Three Years Ago: No Post

Four Years Ago: Crepes

Five Years Ago: Roasted Shrimp

Tortilla Soup and New Recipes for New Year

This weekend we are headed into some very chilly weather.  We still don't have any snow, but it is quite cold in the mornings and evenings.  I plan on staying indoors as much as possible, getting some painting done inside our home with more fun accent color walls, taking down all our Christmas decor, and eating comforting meals, all while diving into my new Christmas presents' cookbooks.

This soup is so light, incredibly fast and easy, but packed with flavor.  My sister-in-law Cathy got our family hooked on this soup and we make it at least once a month.  So, if you over did it in the calorie department this holiday season, you won't have to feel guilty about devouring this at all!

My boss gave me Whiskey In A Teacup (she knows me so well!) and my husband gave me Cast-Iron Cooking complete with a new cast iron skillet and the cutest little silicone egg rings, so I can make my own "mcmuffins" to go!  I am looking forward to some down time in front of my fireplace, with morning coffee (maybe even "Irish Coffee" with a wee taste of  whiskey and whipped cream added) and cookbook time this weekend.

Tortilla Soup

Courtesy of (and adapted from) FoodNetwork.com

2 Tbl vegetable oil

1 medium onion, chopped

2 cloves garlic, crushed

1 chipotle in adobo sauce, minced

1 Tbl chili powder

2 tsp salt

6 cups chicken broth, low-sodium

1 cup corn kernels, fresh or frozen and thawed (I use Trader Joe's frozen roasted corn)

1 cup canned black beans, rinsed and drained

1 ripe tomato, chopped

1 cup shredded cooked chicken

1/2 cup cilantro leaves (optional)

1/2 cup freshly squeezed lime juice (about 2 limes)

about a dozen corn tortilla chips

Optional Toppings:

mini Santa Fe style tortilla strips

lime wedges

sour cream

Mexican shredded cheddar cheese

fresh avocado, slices

Heat the oil in a medium saucepan over medium heat.  Add the onion, garlic, chipotle, chili powder, and salt and cook until the onion softens, about 5 minutes.  Add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes.  Add the corn, black beans, tomato, and chicken and cook for 5 minutes more.

Pull the saucepan from the heat and stir in the cilantro and lime juice.  Divide the tortilla chips among 4 warmed bowls, ladle the soup on top, and serve with lime wedges, if desired.

Two Years Ago: Winter White Cosmopolitan

Three Years Ago: Stuffed Mushrooms

Four Years Ago: Greek Chicken Salad

Five Years Ago: Surf and Turf

Sending You Love and Best Dishes

This year's family Christmas card comes to you a little old school...we went with a very June Cleaver (esque) setting.

Sending you love and best dishes from our home to yours.

Merry Christmas, Happy Holidays and New Year to you!

Two Years Ago: Winter White Cosmopolitan
Three Years Ago: Stuffed Mushrooms
Four Years Ago: Blueberry-Banana Muffins
Five Years Ago: Classic Prime Rib

Bang Bang Shrimp and David Benoit

This week we had the pleasure of seeing one of my favorite performers.  My husband had never seen David Benoit in concert.  I saw him about twenty years ago in Los Angeles and still treasure his music.  We even played his famous "Linus and Lucy" for our wedding recessional song.  My husband's birthday was approaching and I thought I would just search out concerts for his present.  I couldn't believe it...David Benoit's Charlie Brown Christmas Concert was in town only 40 minutes from our house!  Front row, center tickets!!!  What a wonderful evening we had with our friends!

For our pre-concert festivities, we all met at our home first for cocktails and appetizers.  One of my latest addictions is Bonefish Grill's Bang Bang Shrimp.  I found many "copycat" recipes out there and did a couple alterations.  I could eat these all day...every day!!!

David Benoit's stage complete with Linus' mini piano and Charlie Brown's tree!

Timely enough, I also received my mom's beautiful, creative and colorful floral arrangement that was the perfect centerpiece for our party!  Thank you mom!!!

Copycat Bang Bang Shrimp

Adapted from dinnerthendessert.com

1 pound shrimp shelled and deveined, tails removed

1/2 cup buttermilk

3/4 cup cornstarch

canola or peanut oil for frying

Place shrimp and buttermilk in a medium bowl and coat the shrimp well.  Drain the buttermilk, and shake off the excess.

Coat the shrimp pieces in cornstarch and set aside.

Heat oil in a deep skillet to 375 degrees.  Once the oil is hot, fry the shrimp for 2 minutes on each side until they are a light golden brown.  Remove the cooked shrimp and put on a plate lined with paper towels and pat any extra oil.

**  I served them at this point with a side of remoulade sauce.

*** If you want to make the true "Bang Bang" version, here is the sauce:

1/2 cup mayonnaise

1/4 cup Sriracha hot sauce

2 Tbl Thai Sweet Chili Sauce

1 Tbl honey

Mix sauce ingredients and set aside while you are frying the shrimp.  Once the shrimp is cooked and oil drained off, toss the shrimp in the sauce and serve immediately.

Two Years Ago: Winter White Cosmopolitan

Three Years Ago: Stuffed Mushrooms

Four Years Ago: Blueberry-Banana Muffins

Five Years Ago: Rouladen

Chicken in Tarragon Cream Sauce and Bad Children

We are less than one week for Christmas...are you ready?!?!  We are a little late to the party and just got our tree this week.  Not much of a selection, but it's done, decorated, and gifts placed under, thanks to my two girls.  Now if I can just keep Princess Brinkley to stop taking ornaments off tree and shredding them!)

Last week (again late to the party), we did our family photo for this year's Christmas card.  I went with a "Leave It To Beaver", June Cleaver(esque) theme this year, which will be posted next week.

We finished our photo, went out for a quick dinner with the girls, and sent them on their way back home.  After they left, I went into our home office to upload the family photos so I could select which one came out as best as possible...given it was late, and we were all getting very "hangry"!

The last photo that loaded was this "little gem" from my practical joker daughters! While I was changing clothes, they sneaked in their own portrait together to surprise me.  I'm thinking definitely more coal in their stockings this year!

While I was cleaning my kitchen for the family photo, I was also reorganizing and straightening my cookbooks.  I came across this chicken dish from March 2006!! I had completely forgotten about this one and it is so very good!!!  You know it's good because there is sauce all over the recipe page...right?!  It comes together so fast (if you're also busy cleaning up shredded ornaments), and has incredible depth in richness and flavor.  

Chicken in Tarragon Cream Sauce, White and Wild Rice with Walnuts

Courtesy of Rachel Ray

1 package, 5 to 7 ounces, white and wild rice, cooked to package directions - either chicken or herb flavors are fine.

2 Tbl extra virgin olive oil, 2 turns of pan

Salt and pepper

4 pieces, 8 ounces each, bonelss, skinless chicken breast

1/4 cup balsamic vinegar

1/4 cup water

1 Tbl tomato paste

1 Tbl chopped fresh tarragon leaves, plus extra for garnish

1/2 cup heavy cream, half-and-half, or sour cream

1/4 cup package chopped walnuts, toasted (I'm allergic to walnuts, so substituted with slivered almonds)

2 Tbl chopped fresh parsley leaves

Cook rice according to package directions.

Preheat extra-virgin olive oil in a skillet over medium high heat.  Season the chicken with salt and pepper.  Brown and cook chicken, 5 minutes on each side.  Remove chicken to a plate and cover.  Reduce heat a bit.  Add vinegar and water, scrape up pan drippings.  Stir in tomato paste, cream, half-and-half or sour cream and tarragon.  Remove from heat.

Toss nuts and parsley with cooked rice.  Slice chicken on an angle and arrange on a bed of rice.  Top with sauce, garnish with fresh parsley and serve.

Enjoy and Happy Holidays!

Two Years Ago:  Whipped Shortbread Cookies

Three Years Ago: Holly Jolly Bark

Four Years Ago: A Taste of Alaska Bacon Jam

Five Years Ago: Steak Marsala