Why Does Fat Taste So Darn Good?

A few weeks ago I decided to feed my cookbook addiction and purchased a new favorite. I was at Half Price Books and the temptation was too great. This new favorite is called " You've Got It Made" by Diane Phillips.


Every recipe that I have tried from this book has been great, but they all have a ton of  butter and heavy cream in them, so how could the not be wonderful? Why is fat so damn tasty? Of course, if it wasn't we would all be skinny with low cholesterol.

So far one of my favorites from this book has been the Tarragon Chicken Bake. It has everything you could ask for; pasta, sauteed chicken, and a tarragon cream sauce. Hello?? What could be wrong with it???

This amazing recipe is wonderful, but don't blame me when you get put on Crestor. :)

For this recipe you are going to need a ton of sliced mushrooms

And a pound of cooked egg noodles

First chicken is sprinkled with salt and pepper and browned in a skillet. Once each side is browned, remove the chicken to a plate and let it cool.




Add garlic and shallots to the pan and saute until softened. Then add the ton of mushrooms.




After the mushrooms start to color a bit sprinkle them with flour and cook for 3 minutes.





Add chicken broth, then mustard, cream,and tarragon and simmer for 5 minutes.  Let the sauce cool.





Put the noodles in a 9*13 pan, lay on the chicken and top with the sauce. There is an optional topping of buttered breadcrumbs  oil and tarragon that can be sprinkled across the top. This final touch really brings out the tarragon flavor and send this over the edge. YUM!


Check out other posts like this one at Wanderfood Wednesday and Welcome Wednesday bloghops.

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Delicious Leftovers - Chicken with Poblano Cream Sauce

There was a recipe that I was just dying to make that I saw in Fine Cooking magazine, so I decided that New Year's Eve was the perfect time. The recipe was this one for Crab Empanadas with Grilled Corn Salsa and did not turn out as well as I had hoped. The phyllo dough for the empanadas was a mess, but the grilled corn salsa and poblano cream sauce were A-mazing! There was a ton of this leftover so I decided to use it with chicken.

First I took boneless skinless chicken breasts and seasoned with salt, pepper and coriander. The chicken was then seared on both sides. I poured about a half a cup of leftover champagne in the pan, put on the lid and baked in the oven at 350 for 25 minutes.

It turned out to be an excellent use of the leftovers. The sauce was delicious and every bit was gobbled up.

Chicken with Poblano Cream Sauce

4 chicken breasts
salt and pepper
ground coriander
1/2 cup champagne


For the grilled corn salsa:

6 medium ears corn
3 Tbs. fresh lime juice (from 1 medium lime)
2 Tbs. sunflower or vegetable oil
2 Tbs. thinly sliced chives
Kosher salt and freshly ground black pepper

For the poblano cream sauce:
3 medium poblano peppers
1 cup heavy cream
1 Tbs. sunflower or vegetable oil
1/2 cup small-diced white onion
2 medium cloves garlic, minced
Kosher salt