Tarragon Chicken Recipe

Tarragon Chicken Recipe

Tarragon Chicken Recipe

Tarragon Chicken Recipe

Tarragon Chicken Recipe

This is… heaven on a plate. Truly, if you eat it, you will probably die from a heart attack. But it is totally worth it. It’s creamy, buttery, delectable, tender, saucy, soft, and just the perfect combo of flavors- fresh and indescribably delicious!!! Definitely try this one out, even if you are a health nut! It is well worth the calories.

I have a fun ditty about this recipe that includes my parental units… so on the nights that my mom and dad are gone, my siblings and I often have some sort of quick meal planned. It happened one night that they had been gone for the past few nights, and… how do I put this? We had no clue what we were going to eat. With several all-devouring boys and hungry girls to feed, we wanted only the best. I jotted down the ingredients for the best recipe we knew, and my brother took me with him to the grocery store. We made a strategical strike and were out of the store quickly. As it happened, we got a call from my other brother saying that our parents were still home, and they couldn’t be allowed to see the groceries; they would know what we were up to. We figured that if we must, we could pull over, but as we drove down the final stretch of road towards our house a few minutes later, a familiar looking car passed. And it had two familiar looking people in it. Knowing we were out of the woods, we hurried home and got cracking. My siblings and I made ourselves a delicious meal and dubbed the evening “The Night of Rebellion.” There have only been a few of those since then. :) But all have included tarragon chicken. And we make references to it all the time.

Tarragon Chicken Recipe:

Rice, cooked accordingly for ~6 servings

6 lbs. chicken breasts, raw, cubed

2 tsp. salt

1 1/2 tsp. pepper

3 Tbsp + 3 tsp. olive oil

4 egg whites

1 stick (1/2 cup) butter

2 Tbsp. vinegar

4 cups (1 quart) whipping cream

2 Tbsp. dried tarragon leaves

salt and pepper to taste

3-4 diced tomatoes

additional cornstarch

Directions:

  1. Combine raw chicken, salt, pepper, cornstarch, olive oil and egg whites in a large bowl until the chicken is thoroughly coated.
  2. In a large pan, melt the butter. Pour the chicken into the pan and saute the chicken until golden.
  3. Once it is finished, add the vinegar, whipping cream, tarragon, salt, and pepper. Cook over medium heat until thickened to a saucy consistency. You may have to add more cornstarch. If you do so, add only a little at a time.
  4. Stir in the diced tomatoes (or use the tomatoes as a garnish, if you like.) Top the rice with some of the sauce, and serve!
  5. Enjoy this heavenly decadence.
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Taco Soup Recipe

Taco Soup Recipe

Taco Soup Recipe

Taco Soup Recipe

Taco Soup Recipe

I am in several clubs this year… One is the Astronomy Club, which I started freshman year. It’s definitely come a long way, and I think this year will be even better than last year for the club. Our first year, there were only about five people at the meetings. Last year there were fifteen. This year, we have thirty people who signed up. Granted, I think we’ll get more like 20 who actually attend the meetings, but still… if we do, that makes us a significantly sized club. One of the other most successful clubs last year had 90 members. This year, that same club has a little under 20 members. Astronomy Club rules!!! :) I am also joining an environmental club, which sounds like it is going to be a blast! I am so excited for it!

This recipe is a family favorite- it’s light, up until you put all the toppings on. but hey! If you’re aiming for health, just leave the chips and cheese out! It’s plenty healthy and delicious without. My brother loved making this during his time in college. He would make a big batch of it at the beginning of the week and eat it for the remainder. He loved it. SO I guess my point is this: everyone loves this soup. It really is savory and healthy and goopy and everything else!

Taco Soup Recipe:

48 oz. jar Great Northern Beans (do not drain)

2 (14.5 oz) cans diced tomatoes

2 (15.25 oz) cans fiesta corn (with red and green peppers)

2 cups water

1 packet ranch seasoning

1 packet taco seasoning

tortilla chips

shredded cheddar cheese

sour cream

Directions:

  1. Combine all ingredients in a crock pot and stir every so often. If you forget to put it in the crock pot, you can still throw it all in a pot and warm it over the stove.
  2. Serve topped with crunched up tortilla chips, shredded cheddar cheese, and sour cream.
  3. Enjoy!

Quinoa Stuffed Bell Peppers Recipe

Quinoa Stuffed Bell Peppers Recipe

Quinoa Stuffed Bell Peppers Recipe

Quinoa Stuffed Bell Peppers Recipe

My family was raving about this one. It’s super tasty, fresh, and it just tastes healthy! Plus, it’s a meal in and of itself and a good vegetarian recipe at that! :) The pepper gives it a really fresh taste, and the beans and quinoa make it sort of bready and just delicious! That wasn’t the best description, but WE INTERRUPT THIS BROADCAST: It’s a bit difficult to type between shifts of running around the house and chasing my brother because he stole my “writing pillow.” I’ve been trying to type this sentence for a half hour now…

Note: Serves 6

Quinoa Stuffed Bell Peppers Recipe (by Damn Delicious):

3 cups cooked quinoa

1 (4-ounce) can green chiles

1 cup corn kernels

1/2 cup canned black beans, drained and rinsed

1/2 cup petite diced tomatoes

1/2 cup shredded pepper jack cheese

1/4 cup crumbled feta cheese

3 tablespoons chopped fresh cilantro leaves

1 teaspoon cumin

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon chili powder, or more to taste

Kosher salt and freshly ground black pepper, to taste

6 bell peppers, tops cut, stemmed and seeded

Directions:

1. Preheat oven to 350 degrees F. Line a 9×13 baking dish with parchment paper.

2. In a large bowl, combine quinoa, green chiles, corn, beans, tomatoes, cheeses, cilantro, cumin, garlic, onion and chili powder, salt and pepper, to taste.

3. Spoon the filling each each bell pepper cavity. Place on prepared baking dish, cavity side up, and bake until the peppers are tender and the filling is heated through, about 25-30 minutes.

4. Enjoy warm :)

Spinach Artichoke Stuffed Chicken Recipe

Spinach Artichoke Stuffed Chicken Recipe

Spinach Artichoke Stuffed Chicken Recipe

Spinach Artichoke Stuffed Chicken Recipe

Spinach Artichoke Stuffed Chicken Recipe

For you spinach and artichoke lovers, this is your recipe! I, surprisingly, am one of said spinach and artichoke lovers. It’s just such a good, classic combo! And besides, of all meats, chicken is my favorite. Naturally, when I stumbled across this recipe on Pinterest, I knew that I must try it. Besides, it has very nice presentation and I just felt happy making it. It was also surprisingly easy, so don’t be afraid to try this one!

Well, what can I say? The chicken was perfectly cooked, very tender. The stuffing was excellent too! I was a little hesitant about how it might turn out, but I really was wonderful! It was very creamy and soft, and the spinach artichoke flavor was perfect! My only recommendation is not to forget the salt and pepper like I did. It just needed that extra little oomph. :) But it was fabulous and you should try it!

Spinach Artichoke Stuffed Chicken Recipe (by little bits of real food & real talk):

2 light swiss laughing cow wedges

1/4 cup steamed spinach with water ringed out (I used 1 cup of frozen and it came down to 1/4 cup after warming and ringing dry)

1 artichoke heart, chopped (from a can)

1/4 teaspoon garlic powder

1/8 teaspoon salt

1/8 teaspoon pepper

2 chicken breasts (about 6 oz. each)

more salt & pepper for chicken

Directions:

1. Preheat oven to 350 degrees.

2. In a small bowl combine cheese wedges, spinach, artichoke, garlic powder, salt & pepper. Mix with a fork until well combined.

3. Lay your chicken breast down on a cutting board and slice it in half so you have two thin halves. Lay all 4 pieces between 2 sheets of plastic wrap. Take the flat side of a meat tenderizer and pound the chicken until very thin. Sprinkle salt and pepper on both sides of the chicken.

4. Spread about 1-2 tablespoons of the spinach artichoke mixture on the chicken and spread it to coat the chicken. Roll each piece of chicken and hold in place with tooth picks.

5. Place rolls on a baking sheet lined with tin foil and bake for 20-22 minutes.

6. Enjoy!

Chicken Cranberry Nut Wrap Recipe

Chicken Cranberrry Nut Wrap Recipe

Chicken Cranberry Nut Wrap Recipe

Chicken Cranberrry Nut Wrap Recipe

Chicken Cranberry Nut Wrap Recipe

Summer in a wrap. That’s what this is. Literally. Not only that, but it’s HEALTHY and tastes way better than actual chicken salad. Not only is this recipe healthy, but it’s super filling, which is a great combo. Everyone in my family was raving! My sister even commented that she didn’t know something healthy could be so delicious ;)

I’ve been loving pinterest, especially for finding recipes like this! I have, I believe, three food boards.. One is for recipes I want to try, the other is for recipes that I approved but didn’t want to lose track of, while the last is for healthier foods like this recipe. But trust me, I have a lot of other boards… Astronomy, Humor, Disney and movies, Fashion, Travel, Projects, Life Hacks, Writing Inspiration, Quotes, and (yes, I admit it) a secret wedding board. Hey, if a girl has pinterest, one can assume that she has a secret wedding board. Seriously, though, if you want to find good recipes, Pinterest is the place! I am constantly amazed at how creative some people can be with food.

Note: This recipe takes 15 minutes to make if the chicken is pre-prepared. It makes 6 servings.

Chicken Cranberry Nut Wrap Recipe:

6 multi-grain tortillas

1.5 lbs Southwestern seasoned chicken breast, cut into strips (see Note at the bottom of this post)

1 diced tomato

1/2 cup dried cranberries

1/2 cup pecan mix

1/2 cup (5.3 oz.) plain Greek yogurt, (I used Chobani)

1/2 head of chopped lettuce

1/2 tsp. tarragon

2 tsp. white vinegar

kosher salt and black pepper to taste

Directions:

1. In a medium bowl, combine all of the ingredients except for the multi-grain tortillas. Stir until well combined.

2. Fill each tortilla with the filling and fold neatly.

3. Enjoy your summer!

Note: If you’re not sure what to do for the chicken, I just got 1 packet of McCormick’s Mexican Fiesta marinade mix. I followed the directions for making the marinade, put 1.5 lbs chicken breasts in a pan, and pour the sauce over. Then I covered the pan and baked the chicken at 350 degrees F for 1 hour. It was very tender and fell apart, just as it should :)

Orange Chicken Recipe

Orange Chicken Recipe

Orange Chicken Recipe

Orange Chicken Recipe

Orange Chicken Recipe

I was so sure that I would never branch out with this blog. I thought to myself when I started it, “I will only bake things sweet for this.” Well, I’ve discovered that I like a little more variety and experience to add to my culinary practices! That being said, you can expect a bit more of a variety from me this year- desserts, breakfasts, dinners, appetizers, breads, sided dishes, anything. And yes, I mean to keep up with this blog all year! :) I’m hoping to post about once a week, so as not to abandon you all! I was scrolling through my drafted posts, and I was absolutely appalled. There is a recipe that has been in my drafts for two years… Oops. I figured I should get a little better about keeping up with this thing! And summer is a great time to kick back into gear.

Well, I’m now a junior in high school. It is a bit weird to me… I’m halfway done? I feel like I’ve only just started high school, and yet, I also feel like I’ve been going there for a century. It felt long during the year, but now I’m just sitting here thinking “I want to be a freshman…” But, joking aside, I am so excited for Junior year! And SENIOR YEAR! I arranged my schedule such that I’ll have all my favorite teachers senior year, which I am very excited about! Even though I know the courses will be hard, I know I’ll have a blast in all my classes senior year. But not to forget about Junior year. Just a little nervous about taking physics. The rest I should be able to handle. Also, I’ll be taking a class on Shakespeare, and another class on Bioethics, which should prove interesting. The funny thing is, freshman year, my friends thought it was humorous how I planned to spend freshman and sophomore year doing all the required classes, leaving no room for electives. But now the tables have turned, because almost half my schedule can now be filled with electives, where my friends are now wishing that they’d gotten phys ed and computer apps over with (smug smile). My schedule came with its own complications, though. I made my schedule, turned it in, changed it, turned it in again, changed it again, turned it in for the third time, and was told that I should consider changing it one more time. Like I said. It came with a few complications. :)

Now that I have finished writing that novel, I suppose I should mention the recipe. I highly recommend it, as usual! The chicken is crisp and saucy, sweet, and tangy. It goes nicely over rice, and it a pretty good stand alone meal, though fruit and/or veggies go well with it too. Putting some sugar snap peas or snow peas in can even be good in this recipe. It’s pretty versatile, and pleasing to the taste buds. :) It’s not difficult or too time consuming, either, as many Chinese chicken recipes can be… it took me 25 minutes to make, and it’s a new family favorite! Overall, you can’t go wrong with this one.

Note: This recipe takes 25 minutes to make and yields 4 servings.

Orange Chicken Recipe (by Gimme Some Oven):

For the chicken

2 lbs chicken breasts, cut into bite sized pieces

salt and pepper (to taste)

2 tbsp. olive oil

For the sauce

1 tsp. garlic powder

1/2 cup orange juice

1/2 cup honey

1/3 cup soy sauce

1/4 cup vinegar

3 tbsp. cornstarch

1/2 tsp. ground ginger

1/2 tsp. pepper

zest from one orange

a pinch or crushed red pepper flakes

4 servings rice, prepared as directed on the box

For the Toppings (optional but recommended)

Green onions, chopped

Orange zest

Sesame seeds

Directions:

1. Set out a frying pan and heat the olive oil over medium-high heat. Add all the chicken, and add salt and pepper generously. Saute chicken until it is browned and cooked thoroughly.

2. For the sauce, whisk all the ingredients together until thoroughly blended. When the chicken is done, pour the sauce into the frying pan and stir continuously until the sauce thickens, about 1-2 minutes.

3. Serve over rice and top with chopped green onions, orange zest, and sesame seed as desired.

4.  Eat well and prosper!