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


  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.

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


  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!

Vegan Southwest Salad Recipe

Vegan Southwestern Salad Recipe

Vegan Southwestern Salad Recipe

Vegan Southwestern Salad Recipe

Vegan Southwestern Salad Recipe

This recipe is the epitome of a quick, easy, healthy, and super fresh tasting recipe (bonus: it’s vegan)! It’s super simple to whip together and a crowd pleaser, as well as super summer-y. I promise you won’t be disappointed. My mom was raving about this recipe for a while. She seemed to think it was the best thing since sliced bread. :)

Ok, I just have to say this: thanks to everyone who reads this blog and supports me. Just last week I got a record amount of hits, so I’m pretty stoked! I had a dry spell that dragged my hits down along with it, so I wasn’t sure when the recovery would begin. Well, it happened all at once and has been pretty good since then. So thanks to everyone who reads, supports, assists, answers my questions, shares, EVERYTHING! :)

Vegan Southwestern Salad Recipe (by SheKnows):

2 cups corn kernels

1 cup red onion, chopped

1 (15 ounce) can black beans, rinsed and drained

2-3 Roma tomatoes, seeded and diced

1 tablespoon olive oil

Grated zest and juice of 1 lime

2 teaspoons adobo seasoning

Pepper to taste

1 avocado, chopped

3 tablespoons fresh cilantro, finely chopped


  1. In a large bowl, combine all ingredients.
  2. That is literally it. Just serve and enjoy!