Wednesday Fun #135 - Recipe Round-up

Ok, y'all, May's theme was a Cookbook Challenge - to make a new recipe out of a favorite cookbook. I did mine already (and I'm so glad I did! YUM!!!), and it sounds like ShoNuff did, too. How about you? If so, let us know how it went! If not, why not this week? You've chosen your cookbook already (right?), so go grab it, look though the index OR the table of contents OR the pretty pictures and pick one. Leave the name in the comments, and you'll be that much closer to making it happen!

(If you're really feeling on the ball, go ahead and put the ingredients on your shopping list and you'll be golden!)

Balsamic Chicken with Grapes and Almonds

For May's Cookbook Challenge, I decided to make something out of Cooking Light's Annual Recipes 2002, since we've got a bunch out of there we like. Boneless, skinless chicken breasts were on sale this week at our local grocery store, so that helped narrow down the choices. "Balsamic Chicken with Grapes and Almonds" sounded good the first look though, so I put it on my weekly menu. The day came to make it and I was a bit doubtful, but went ahead and made it anyway.

I'M SO GLAD; IT'S SO GOOD!!!! Plus, while my girls don't like their food all mixed up, they do like spinach AND grapes AND chicken AND couscous all separately, so with a little forethought (and nonsaucing theirs), it was easy to please us all. I'd totally make this as an impress-the-guests meal since it's not hard, but Mr. Kluges took a look and said, "That looks gourmet."


Balsamic Chicken with Grapes and Almonds

Serve with wilted spinach [mine was sauteed in a bit of bacon fat] and couscous. [The couscous is perfect for soaking up the yummy sauce.]

4 (4 oz.) skinless, boneless chicken breast halves
1/2 tsp. salt
1/8 tsp. black pepper
2 tsp. olive oil
1 c. seedless red grapes, halved
1/2 c. fat-free, less-sodium chicken broth
2 Tbl. balsamic vinegar
1 Tbl. brown sugar
1/4 c. sliced almonds

1. Sprinkle chicken with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add chicken, saute 3 minutes on each side or until golden brown.
2. Remove chicken from pan. Reduce heat, stir grapes, broth, vinegar, and sugar into pan drippings. Bring mixture to a boil, cook until reduced to 1 c. (about 6 minutes) [or until it seems saucy and nicely-coating].
3. Return chicken to pan; cook 3 minutes or until done, turning to coat. Sprinkle with almonds immediately before serving.

[I thought it took longer took cook the chicken than they said, so keep that in mind if you're in a hurry.]

Wednesday Fun #133 - Which Cookbook?

Ok, y'all. I'm challenging you to make something NEW out of your favorite cookbook during May. Now, I know that it can be a daunting prospect, but you gotta start small. How 'bout this? Just pick your cookbook! So, today's Wednesday Fun question is...

Out of which cookbook are YOU picking your new recipe?

Me? Cooking Light Annual Recipes 2002. I think I've even chosen one!

Wednesday Fun #132 - May's Cookbook Challenge

Ok, gang, I know I'm a little late getting this week's WF out, but it's my only day this entire week when I don't have house guests! (In-laws left yesterday, my folks arrive tomorrow late.) But that's ok! Because I really like my idea for May's theme/today's WF!

It's a Cookbook Challenge!

Sometime in May, I'd like you to take your favorite cookbook (or one of them anyway) and choose a new recipe out of it you've never done before. Maybe you're like me and get stuck in a rut. Maybe you've always wanted to try this one recipe but it seems too expensive/challenging/you're-always-missing-one-key-ingredient. Maybe you've just never ventured past a certain page or out of "main dishes" or whatever.

But you know, you love this cookbook. You might as well try a new promising recipe out of it, don't you think?


If it's awesome, post the recipe here on Recipeeps. If it's not, well, then just leave a comment here or post us a "Tales from the Kitchen" story.