Tuesday, February 1, 2011

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
  • 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
  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.
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
  • 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

  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!


  1. I do similar porkchops with our homemade apple butter, yummo! Have a wonderful day.

  2. Hello!

    Found you on a blog hop and am your newest follower - Would love for you to check out my blog and follow back if you like it.

    Check out my "retail therapy" giveaways and enter a few, there are some great products to win. Also - if you do giveaways - join my March Madness Giveaway Hop!

    I also have a fantastic weekly blog hop.



  3. Saw your link at a blog party. Stopped by and had to say that I *love* your banner/logo thing at the top. SO adorable. :)

  4. mmm...I am so hungry right now...New GFC follower from Weird Me Wednesday~Shari


  5. I am following your blog through the blog hop. Please follow me at http://thecryptocapersseries.blogspot.com

  6. Cute Blog! I’m a new follower Happy Wednesday!! I would love for you to stop and take a look at my blog as well! Thanks!

  7. Hi there! I am your newest follower via Google Friend Connect! I really love your blog. It would be great if you could check out my blog and follow me back!

    All that Glitters: Girly Fashion Trends

    All that Glitters Twitter

    Facebook Fan Page

  8. Following you from follow me back Tuesdays! Please follow me back!

    XoXo Nicole Mariana


  9. Your chicken and porkchop recipes are worth copying so I'm definitely bookmarking them. I'm a follower now and I would appreciate it if you can follow back. Thanks.

  10. I get in a rut sometimes with cooking too. Those recipes look delicious so thanks for sharing. I am going to try! Stopping by from the Tuesday Blog Hop and am going to follow, your blog is great!


Note: Only a member of this blog may post a comment.

Related Posts with Thumbnails