Golden, Spill

Spill - to cause or allow (a liquid substance) to run or flow from a container.
June 30, 2009

See what happens when I go into withdrawls and I get the shakes? Not that I'm addicted, of course . . . No, seriously, I needed a photo for the photo contest for June. It was the last day, and last hours, of the month so I had to think fast. The theme was liquid and I was trying all kinds of stuff with my Dr. Pepper, and finally it overflowed so I thought that was my best shot. Certainly not my best work, but it WAS the last minute . . .

Golden - having the deep slightly brownish color of gold.
July 1, 2009

I held out as long as I could, but we're back to food pictures again. It was new recipe night - this is Chicken with Apple Cider Sauce. I saw this on the Food Network, and it looked so, so good. I am a firm believer that chicken dishes must always be served with rice, and beef dishes should be served with potatoes, and chicken also must always have carrots as a side dish. Fresh carrots, of course, not those frozen kind. And with lots of butter. Yum. I don't know why I have these connections, but I do and so that's what I serve.




Chicken with Apple Cider Sauce

2 Tablespoons vegetable oil
4 boneless, skinless chicken breast halves
2 teaspoons kosher salt
Freshly ground black pepper
3 Tablespoons salted butter
1 Tablespoon apple cider vinegar
3/4 cup apple cider or apple juice
1/2 cup chicken broth
1 Tablespoon fresh lemon juice
1 teaspoon fresh thyme leaves

Preheat a medium to large skillet over medium-high heat, for about 1 minute or until the surface of the pan is hot. Add the oil and heat until rippling on the surface. Pat the chicken breasts dry and season with salt and pepper. Place the chicken in the pan and cook until the meat is golden, about 4 minutes. Turn the chicken breasts, lower the heat to medium and add 1 Tablespoon of the butter. Cook until firm to the touch or an instant-read thermometer registers 160 degrees F., about 4 to 6 minutes more. Transfer the chicken to a plate to rest.

Pour off any fat remaining in the skillet. Add the vinegar and deglaze over medium-high heat, scraping up any browned bits stuck to the bottom of the pan with a wooden spoon. Add the cider and the broth. Bring to a boil and cook until it thickens to form a sauce, about 6 minutes. Whisk in the remaining 2 Tablespoons butter, lemon juice and thyme leaves. Return the chicken to the pan, adjust the seasoning with salt and pepper and serve.


Of course this must be served with rice. There are tons of things to mix in to rice to add flavor, but I always begin the same way:

Rice (this serves my family of 5 with no leftovers, and Jack really counts as 2)

Sear 1 cup of rice and 2 cloves of fresh, pressed garlic in a saucepan with 1 Tablespoon of butter. Add 1 1/2 cups of chicken broth and bring to a boil. Turn down the heat, and cover until the liquid is absorbed.


Like I said, I throw in whatever seasoning I'm in the mood for at some point during the cooking process. I've never had rice fail this way and it's never sticky or gluey. Happy Dinner! I hope you try this meal and like it as much as we did.