Grilled Chicken with Mustard-Tarragon Sauce

Perfection. It was exactly what we needed on a lovely Spring evening. The chicken had that wonderful charcoal grill flavor and a delicious crust. And the mustard-tarragon sauce on the greens paired perfectly. I added garlic bread (a loaf of Italian bread that I cut length-wise, then drizzled each half with olive oil, and then sprinkled with garlic powder, fresh parsley, salt, and pepper) that I wrapped in aluminum foil and tossed on the grill to heat up after the chicken was done and resting. I am loving my new grill.

Grilled Chicken with Mustard-Tarragon Sauce
A variation on this recipe from Cooking Light



4 (6-ounce) skinless, boneless chicken breast halves
Salt, divided, to taste
Lemon pepper
Olive oil
Cooking spray
3 tablespoons minced shallots
Black pepper, to taste
3 tablespoons Dijon mustard
2 tablespoons red wine vinegar
2 tablespoons water
1 tablespoon extra-virgin olive oil
1 teaspoon chopped fresh tarragon
1/2 teaspoon sugar
4 cups gourmet salad greens

Sprinkle chicken evenly with salt and lemon pepper and then drizzle with olive oil, on both sides. Place chicken on grill; cook 6-8 minutes on each side or until done.

Combine salt, black pepper, shallots, and next 6 ingredients (through sugar) in a bowl, stirring well with a whisk. Serve chicken over greens with sauce.

Slow-Cooker Asian Pork with Snow Peas, Peppers, and Soba Noodles

Tasty. Easy. Lots of leftovers. I followed the note at the bottom of this recipe and tossed the chopped pork with sesame seeds before adding it to the slow cooker. I really liked the extra burst of flavor it added.

Slow-Cooker Pork with Snow Peas, Peppers, and Soba Noodles
A variation on this recipe from Real Simple



1/2 cup low-sodium soy sauce
1/2 cup dark brown sugar
2 tablespoons rice wine vinegar
1 teaspoon toasted sesame oil
1 1-inch piece fresh ginger, peeled and sliced
1⁄4 to 1⁄2 teaspoon crushed red pepper
2 1/2 pounds pork shoulder, trimmed and cut into 2-inch pieces
Sesame seeds, to taste
12 ounces soba noodles
2 red bell peppers, thinly sliced
1/2 pound snow peas, trimmed
Chopped roasted peanuts, for serving

In a 4- to 6-quart slow cooker, stir together the soy sauce, sugar, vinegar, oil, ginger, and crushed red pepper. Toss pork with sesame seeds, add to slow cooker, and toss to combine. Cover and cook until the pork is tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total cooking time).

Fifteen minutes before serving, cook the soba noodles according to the package directions, adding the bell peppers and snow peas to the water during the last minute of cooking.

Meanwhile, transfer the pork to a medium bowl; set aside. Pour the cooking liquid into a large skillet and boil until slightly thickened, 4 to 5 minutes. Add the pork and toss to combine. Serve the pork over the noodles and vegetables; sprinkle with the peanuts.

Tex-Mex Barley Bake

I'm pleasantly surprised by this dish. While I was making it, I just wasn't sure I'd like it. But really, it's just like eating tasty innards of a burrito, topped with crunchy, cheesy nachos. There ain't nothing wrong with that.

Tex-Mex Barley Bake
Courtesy of Rachael Ray



2/3 cup pearled barley
4 tablespoons butter
2 cups sugar snap peas
1 bunch scallions, thinly sliced
2 cups frozen corn, thawed
One 15-ounce can black beans, rinsed
1 cup grape tomatoes, halved
2 tablespoons flour
2 1/4 cups milk, warmed
3 cups shredded pepper jack cheese (about 12 ounces)
Salt and pepper
2 cups crushed tortilla chips

In a small saucepan, bring 3 cups water to a boil; add the barley, lower the heat and simmer for 40 minutes. Drain, transfer to a bowl and let cool. Reserve the saucepan.

Meanwhile, position a rack in the upper third of the oven and preheat to 425°. In a large skillet, melt 1 tablespoon butter over medium-high heat; add the sugar snap peas, scallions and 1/2 cup water. Boil to evaporate the water. Stir into the barley with the corn, black beans and tomatoes.

Using the same saucepan, melt the remaining 3 tablespoons butter over medium heat. Whisk in the flour for 1 minute; slowly whisk in the warmed milk and bring to a simmer, then cook for 1 minute more. Stir in 2 cups cheese, 1 teaspoon salt and 1/4 teaspoon pepper. Stir this into the barley mixture; transfer to a shallow 3-quart baking dish.

Cover with foil and bake for 18 minutes. Sprinkle the chips and remaining 1 cup cheese on top. Bake, uncovered, until the cheese is melted and the chips are toasted, 10 to 15 minutes.

Jambalaya with Chicken Andouille

When I started cooking, one of the first things I ever made on a regular basis was jambalaya. It's one-pot and easy. But, given how often we used to have it (I would guess it was about once a week for over a year), I haven't made it in years. When I saw this recipe, I wanted to give it a shot again.

I tweaked the recipe a bit since I couldn't easily find turkey anywhere (weird) but did find some tasty-looking chicken andouille. It made it nice and spicy, which I think my tried and true one from years ago was actually lacking. I do think this could have used a little more liquid since my rice was a bit on the crunchy side. Overall, it was good though.

Jambalaya with Chicken Andouille
A variation on this recipe from Cooking Light



1 tablespoon olive oil
1 1/2 cups chopped onion
1 teaspoon bottled minced garlic
1 cup chopped green bell pepper
1 cup chopped red bell pepper
2 1/2 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon ground red pepper
1/2 teaspoon black pepper
1 cup uncooked long-grain rice
2 cups fat-free, less-sodium chicken broth
1 (14.5-ounce) can diced tomatoes, undrained
I package (12-13 ounces) chicken andouille sausage, chopped
2 tablespoons sliced green onions

Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 6 minutes or until lightly browned. Stir in bell peppers and next 5 ingredients (bell peppers through black pepper); sauté 1 minute. Add rice; sauté 1 minute. Stir in broth and tomatoes; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Add turkey and sausage; cover and cook 5 minutes. Sprinkle with green onions.

Springtime Pasta with Bacon and Goat Cheese

Perfection. I will be making this over and over.

Springtime Pasta with Bacon and Goat Cheese
A variation on this recipe from Southern Living



1 (16-ounce) package pasta
1 cup frozen sweet peas
1 1/2 cups fresh snow peas
1/4 cup lemon juice
1/4 cup olive oil
Salt and pepper to taste
8 radishes, cut into wedges
2 large carrots, grated
2 green onions, thinly sliced
1/3 cup coarsely chopped fresh parsley
6 thick bacon slices, cooked and crumbled
4 ounces crumbled goat cheese

Cook pasta according to package directions, adding sweet peas and snow peas during last minute of cook time. Drain.

Whisk together lemon juice and oil; season with salt and pepper. Toss with pasta mixture and add remaining ingredients. Stir to combine.

Blueberry Oatmeal Muffins

Hearty, moist and delicious! I love how the sugar sprinkled on top gives it a little crunch. This is definitely another blueberry recipe to bring up with us when we finally make it to Maine... I'm excited to try this again with fresh blueberries once they're in season.

Blueberry Oatmeal Muffins
Courtesy of Cooking Light



1 2/3 cups quick-cooking oats
3 ounces all-purpose flour (about 2/3 cup)
2.33 ounces whole-wheat flour (about 1/2 cup)
3/4 cup packed light brown sugar
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups low-fat buttermilk
1/4 cup canola oil
2 teaspoons grated lemon rind
2 large eggs
2 cups frozen blueberries
2 tablespoons all-purpose flour
2 tablespoons granulated sugar

Preheat oven to 400°F. Line a muffin pan with muffin cups or lightly coat with cooking spray.

Place oats in a food processor; pulse 5 to 6 times or until oats resemble coarse meal. Place in a large bowl.

Weigh or lightly spoon flours into dry measuring cups; level with a knife. Add flours and next 5 ingredients (through salt) to oats; stir well. Make a well in center of mixture.

Combine buttermilk and next 3 ingredients (through eggs). Add to flour mixture; stir just until moist.

Toss berries with 2 tablespoons flour, and gently fold into batter. Spoon batter into muffin pan; sprinkle 2 tablespoons granulated sugar evenly over batter. Bake for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately; place on a wire rack.

Vegetable Pork Soup

Well... This wasn't awful, but it definitely wasn't my favorite thing I've made recently. And the beer you choose really makes a difference. I think the beer I chose made it taste funny, and while I liked how it smelled while it was cooking, I absolutely hated how it smelled when it was done. Which didn't make eating it very enjoyable. I don't think I'll be making this again...

Vegetable Pork Soup
Courtesy of Taste of Home



1 pork tenderloin (1 pound), cut into 1-inch pieces
1 teaspoon garlic powder
2 teaspoons canola oil
1 can (28 ounces) diced tomatoes
4 medium carrots, cut into 1/2-inch pieces
2 medium potatoes, cubed
1 can (12 ounces) light or nonalcoholic beer
1/4 cup quick-cooking tapioca
2 bay leaves
1 tablespoon Worcestershire sauce
1 tablespoon honey
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg

Sprinkle pork with garlic powder. In a large skillet, brown pork in oil; drain.

Transfer to a 4-quart slow cooker. Add the remaining ingredients. Cover and cook on low for 7-8 hours or until meat is tender. Discard bay leaves.