Bad, bad Blogger Bobbi! Seems I have time for work/play with pups/cooking fabulous Valentine’s Day dinner for hubby (recipe below) /buying bridal shower gift two days before actual shower and making some new jewelry.
And that, dear readers, is why this blog post is late…again. I’ve been having too much fun playing with new beads and wire. Which is why I am going to let pictures takes front and center in this week’s post – to show you a little bit of what I’ve been up to. So put your feet up…grab another cup of coffee and enjoy!
(oh – and before I forget – try this yummy recipe for Balsamic Chicken with Honey & Pears:)
Balsamic Honey Chicken – from Prevention Magazine
FROM: EAT UP SLIM DOWN ANNUAL RECIPES 2006
An easy, tasty, and healthy chicken recipe–low in fat and sodium. Chicken breast is topped with pears and a sauce of balsamic vinegar and honey.
Photo: Mitch Mandel
- Rinse the chicken in cold water. Then pat dry with paper towels. Place each chicken breast half between two sheets of plastic wrap and pound the chicken breasts to 1/2″ thick. Remove the plastic and sprinkle both sides of each breast with salt and pepper to taste.
- In a large skillet over medium-high heat, heat the oil. Add the chicken and cook for 3 to 4 minutes on each side, turning once, until it’s no longer pink in the center and the juices run clear. Remove the chicken from the heat and transfer it to a platter. Cover it to keep it warm.
- Add the garlic and turn the heat down to medium for 2 minutes, or until the garlic is soft. Add the pears and continue cooking for 3 to 4 minutes, stirring occasionally, until the pears are soft and golden brown.
- In a small bowl, combine the chicken broth, balsamic vinegar, honey, and cornstarch. Pour over the pear mixture. Increase the heat to high until it comes to a boil, and then immediately lower the heat and simmer, stirring frequently for 4 to 6 minutes, or until the sauce thickens slightly. Return the chicken and any juices to the pan and cook for 1 to 2 minutes. Taste and adjust the seasoning, if necessary.
- Place the chicken on individual serving plates or on a large platter. Use a slotted spoon to mound the fruit over the top. Spoon the sauce over the fruit and around the chicken. Serve immediately.