August

August

March 29, 2012

Spring is in the Air!

It's spring fever. That is what the name of it is.
 And when you've got it, you want~
oh, you don't quite know what it is you do want,
 but it just fairly makes your heart ache,
you want it so! ~Mark Twain



OK! The weather here is simply beautiful! I have been able to wear flip-flops everyday. Just to go outside and feel the sunshine, to wear capri length slacks and a light little shirt...it's been sooo long. Yes, we are relishing being home in so many ways. It's funny how exciting it is to visit other places and experience new ways of living. But after all is said and done, it's that comforting feeling of familiarity that tugs at our hearts and wraps us in comfort like a big ole' bear hug! The azaleas have bloomed, the bluebonnets cover the fields and the redbuds are sprinkled throughout the neighborhoods. It is Spring in all it's beauty. Enjoy these few simple light ideas for putting dinner on the table for your loved ones. Ya'll enjoy your spring days and come back to Estelle's for a visit!



Estelle's Cranberry Mustard Chicken
1 pound chicken tenderloins
Flour
Salt and pepper
2 tablespoons butter
2 tablespoons oil
2/3 cup dry white wine
2/3 cup chicken broth
3 tablespoons country-style Dijon mustard
1 1/2 teaspoons cornstarch
1 1/2 tablespoons water
1/2 cup Dried Cranberries
1/4 cup sliced green onions, green part only




Lightly toss chicken pieces with flour; shake off excess. Sprinkle lightly with salt and pepper. Heat 1 tablespoon of butter and oil in a large skillet. Add half of the chicken; cook about 2 minutes, turning once until chicken is golden brown on each side and cooked through. Add more butter and oil if needed. Remove to a platter; keep warm. Repeat with remaining chicken. Add wine, chicken broth and mustard to skillet, scraping up browned bits. Combine cornstarch and water in a small bowl. Stir into skillet. Add dried cranberries. Boil 1 to 2 minutes or until sauce thickens. Stir in green onions; cook 1 more minute. Pour over chicken. I have served with over hot buttered rice and also with wide buttered noodles! YUM!



Estelle's Watermelon Punch
 4 cups watermelon juice
1 can pink lemonade concentrate
1/2 cup white sugar
Water
 Lemon slices


Stir together watermelon juice, pink lemonade concentrate and sugar in a pitcher or punch bowl until sugar dissolves. Add water according to directions on lemonade concentrate cans or to taste. Add lemon slices to pitcher or punch bowl for garnish.
 If you are making this from scratch, you will need 4 cups of juice. I buy watermelon at Costco and cut the watermelon into chunks and puree in a food processor. Strain puree through a sieve or cheesecloth to remove seeds and pulp, reserving the juice. You can normally get the amount needed with one medium sized watermelon.This is incredibly good and so fresh tasting!


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