A Small Fox in a Big World

I Made Cupcakes

A Food Blogger I am not

I'm not one of those people that takes pictures of their food.  I always forget and it's only while sitting and staring at my empty plate that I think, "Oh.  That was really good.  If I had photographed it, I could have blogged it."  I never remember to take pictures of the process, nor do I usually cook at a time of day where natural lighting could be found to enhance my pictures.  However, dinner last night was super delicious and so, after only one bite, I remembered to take a picture for you, even if I did have to put my bowl on the fireplace to get some halfway decent light.

Pasta with Chicken and Artichokes
Serves 4

4 tablespoons unsalted butter
1 pound boneless, skinless chicken breasts, cut into 1/4-inch slices
1 (14 ounce) can artichoke hearts, packed in brine, rinsed, dried on paper towels, and diced
6 garlic cloves, minced
2 teaspoons all-purpose flour
1 1/4 cups low-sodium chicken broth
1 cup grated Parmesan cheese
3 tablespoons lemon juice
1/4 cup minced fresh parsley
1/2 pound bow-tie pasta
Salt and pepper

1. Bring 2 quarts water to boil in pot for cooking pasta.  Meanwhile, melt 1 tablespoon butter in large nonstick skillet over high heat until foaming subsides.  Cook chicken in single layer without stirring for 1 minute, then stir and cook until no longer pink, about 2 minutes.  Transfer to bowl.

2. Lower heat to medium and melt 1 tablespoon butter in pan.  Cook artichokes until lightly browned, about 2 minutes.  Add garlic and cook until fragrant, about 30 seconds.  Add flour and cook for 30 seconds. Add broth and simmer until slightly thickened, 5 to 7 minutes.  Stir in remaining 2 tablespoons butter, Parmesan, lemon juice, parsley, and chicken and cook until chicken is cooked through, about 1 minute.

3.  As sauce cooks, add pasta and 2 teaspoons salt to boiling waster and cook until al dente.  Reserving 1/2 cup cooking water, drain pasta, then return to pot.  Toss with chicken and sauce, moistening with reserved water as needed.  Season with salt and pepper.  Serve.

It goes pretty quick, right in the middle there, so it will help if you have all your ingredients ready at the beginning.  Which is probably "general cooking knowledge," but not something we usually do.  And when I say we, I mean Brian, because he cooks.  Sometimes, I help by reading the recipe to him.  Last night, I helped by scrambling around the kitchen and measuring things.  Because we weren't smart enough to do that in the first place.

This recipe is from my Cook's Country magazine, the April/May 2006 issue.  If you don't get this magazine, I recommend giving it a try.  Especially if you like food.  Or, if you have a picky eater in your house, because I'll even eat most of the recipes in this magazine and I "hate" food. ^_^

Blah

I've had one of those "damned if you do, damned if you don't" kind of days.  I know I should just let it go, but that's never been one of my strong suits.  However, the entire situation just makes me feel blah inside.  Kinda fed up, but with no fight left.  It's an icky feeling.

I put up my aqua pre-lit tinsel tree and put my finished owls in it.  That helped a little.  And my husband made me the most delicious dinner.  For lack of anything better, I'll give you the recipe.

Cider-glazed Roast Pork Loin

1 (3 pound) boneless center-cut pork loin, tied
Salt and Pepper
2 tablespoons vegetable oil
6 small shallots, peeled and halved if large
2 cups apple cider
1/2 cup apple butter
1 bay leaf
1 sprig fresh thyme
1 teaspoon cider vinegar

1. Adjust oven rack to middle position and heat oven to 375 degrees. Pat pork loin dry with paper towels and season with salt and pepper.

2. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Place pork loin, fat side down, in skillet and cook, turning it several times, until browned on all sides, 8 to 10 minutes. Transfer pork, fat side down, to 13 by 9-inch baking dish and roast until thermometer inserted in thickest part registers 85 degrees, about 25 minutes.

3. While pork roasts, cook remaining tablespoon oil and shallots in empty skillet over medium heat until golden brown, 3 to 5 minutes. Increase heat to high, add cider, apple butter, bay leaf, and thyme and bring to boil. Cook until thickened, about 8 minutes.

4. After pork has roasted for 25 minutes, pour glaze over pork and, using tongs, roll pork to coat with glaze. Cook until internal temperature registers 145 degrees, 20 to 30 minutes more, turning once halfway through to recoat with glaze. Transfer pork to cutting board, tent with foil, and let rest 20 minutes. Transfer glaze to small saucepan and whisk in vinegar.

5. Before slicing pork, pour accumulated juices from roast into glaze and warm glaze over low heat. Cut roast into 1/4-inch slices, transfer to platter, and spoon 1/2 cup glaze over top. Serve, passing remaining glaze at table.

This was SOOOOOOO yummy.  We had it with green beans and some rolls.  The recipe is from Cook's Country, a cooking magazine I HIGHLY recommend.  We have gotten some stellar recipes from the different issues.

Anyway, that's my attempt at sprucing up an otherwise poopy day.  Enjoy.