2 Great Recipes

It's been a while since I have posted any recipes. My family and I tried 2 new ones this week and we loved them. So I figured I would post them for you.

Chicken with Sugar Snap Peas & Spring Herbs
Eating Well

4 servings | Active Time: 35 minutes | Total Time: 35 minutes

Ingredients

• 1 cup reduced-sodium chicken broth
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• Freshly ground pepper to taste
• 2 teaspoons plus 1 tablespoon flour, divided
• 1 pound thin-sliced chicken breast cutlets
• 1 tablespoon extra-virgin olive oil
• 8 ounces sugar snap peas, cut in half (2 cups)
• 1 14-ounce can quartered artichoke hearts, rinsed
• 1/4 cup sprouted beans, (see Note), optional
• 3 tablespoons minced fresh herbs, such as chives, tarragon or dill
• 2 teaspoons champagne vinegar, or white-wine vinegar

Preparation

1. Whisk broth, mustard, salt, pepper and 2 teaspoons flour in a small bowl until smooth.
2. Sprinkle both sides of the chicken with the remaining 1 tablespoon flour. Heat oil in a large nonstick skillet over medium-high heat. Cook the chicken in two batches, adjusting heat as necessary to prevent burning, until golden, about 2 minutes per side. Transfer the chicken to a plate; tent with foil to keep warm.
3. Stir the broth mixture and add to the pan along with snap peas, artichoke hearts and sprouted beans (if using). Bring to a simmer, stirring constantly. Reduce heat to maintain a gentle simmer and cook until the snap peas are tender-crisp, 3 to 5 minutes.
4. Return the chicken to the pan, nestling it into the vegetables, and simmer until heated through, 1 to 2 minutes. Remove from heat; stir in herbs and vinegar.

Nutrition

Per serving : 248 Calories; 6 g Fat; 1 g Sat; 4 g Mono; 63 mg Cholesterol; 19 g Carbohydrates; 29 g Protein; 7 g Fiber; 605 mg Sodium; 603 mg Potassium

This recipe was awesome, the flavor was great. The only thing that I would change is the artichoke hearts, I am not a fan of the canned, the were so soggy and very expensive. I like my artichoke hearts to be al dente, so when I can get them fresh I will put them in and when I can't I think I'll either just leave them out or use broccoli instead. My whole family loved it, even the picky 4 year old.


Carmel Apple Pork Chops

Ingredients:

• 4-6 Boneless Pork Chops
• 1 tsp oil
• Salt and Pepper
• ¼ cup Brown Sugar
• ¼ tsp Cinnamon
• ¼ tsp nutmeg
• ¼ cup butter or margarine
• 2 Cups Sliced and peeled tart apples like Granny Smith
• 3 Tbsp Chopped Pecans

Directions:

1. Preheat oven to 350 degrees.
2. In a large skillet heat oil over medium heat.  Sprinkle pork chop with salt and pepper.  Cook for about 2 minutes on each side just to brown the pork chop.
3. Place pork chops in a large baking dish.
4. In the same skillet add butter, sugar, cinnamon, and nutmeg.  Stir until combined.
5. Add apples to the skillet and cook until softened about 10 minutes.
6. Dump apple mixture over pork chops and place in oven for 30 minutes or until internal temp of pork is 160 degrees.
7. You may wish to add more sauce.  If so, you can make it with more brown sugar and butter in the skillet.
8. Serve with sauce and top with chopped pecans if desired.

from A Few Shortcuts

These were great! I usually make my porkchops by pan frying them til they are almost cooked, and then reducing a shot or 2 of apple vodka down. I think the next time I do this I am still going to add my shot of apple vodka to help cut the sweet up a little, but this is a new family favorite! 

My family and I are trying 2 new recipes every week, cause we have kinda feel into a rut of the same old things every week. So do you have any recipe ideas for me? Leave me a comment and let me know. Thanks all and I will see you tomorrow, I am going to post an awesome desert that is good for you and a little about where I have been and my new addiction!
Take care, and all of you anywhere near this horrible storm is in my and my family's prayers!