Mothers Day Tea Party

I saw this really cute idea for a Mothers Day Tea Party in the May issue of Family Fun Magazine and decided it was the perfect way to celebrate this upcoming holiday with my family and friends. We made the wrapping paper hats, the fans and the cute little tea party foods. It was really fun.

Our party was for girls only and everyone had to make their own hat. I made the petit fours, tea sandwiches, lemon scones, and strawberry lemonade. I made Dorie's Perfection Pound Cake the day before our party and wrapped it up really good overnight and cut it into shapes the day of the party. The icing for the petit fours was the most difficult part because at first it was too thick and hard to cover the cake pieces with and then I thinned it out so much that is was nearly non-existent. It didn't really matter- the kids and adults loved them anyway. We had alot of fun.

We ate our fun little foods (the lemon scones would make a great Mother's Day breakfast or brunch item), played some games and enjoyed each other's company.

This was the perfect way to celebrate. Happy Mother's Day!!!

Mother's Day Tea Party from Family Fun Magazine

Pastel Petits Fours
Dainty and sophisticated, these cakes (adapted from "Pink Princess Tea Parties" by Barbara Beery) are a real showstopper -- especially for a special occasion like a Mother's Day Tea Party. And since they're made from store-bought pound cake, they're surprisingly easy to prepare. You can decorate the tops with sprinkles, colored sugar, or candy flowers.
RECIPE INGREDIENTS:
1 (16-ounce) pound cake (I used Dorie's Perfection Poundcake)
9 cups powdered sugar
1/2 cup light corn syrup
1/2 to 3/4 cup water
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Liquid food coloring
Decorations, such as sprinkles, colored sugar, and candy flowers

1. Cut the entire cake into 1-inch-thick slices. Then use 1-inch-wide cookie cutters or a knife to cut round, square, and diamond shapes from each slice. Place the cake pieces on a wire rack set on a waxed paper-lined cookie sheet.

2. In a large saucepan over medium heat, mix together the powdered sugar, corn syrup, 1/2 cup water, and vanilla and almond extracts until the mixture is smooth and creamy, about 5 minutes. Remove the saucepan from the heat and let it cool for about 5 minutes. As the icing cools, it may start to stiffen; if so, stir in a spoonful of water to keep the icing smooth and flowing. Divide the icing equally between two or three small bowls. Stir food coloring, a drop at a time, into each bowl until the icing is the desired shade.

3. Working with one piece of cake at a time, spoon on the icing to cover it completely, then add sprinkles, colored sugar, or a candy flower before the icing sets. Let the cakes stand, uncovered, until the icing is dry, about 30 minutes. Store them in an airtight container for up to three days.

Makes about 30 cakes.

Tea Sandwiches
Any sandwich can be a tea sandwich, as long as it's sliced into neat, nearly-bite-size pieces. Here are some of our favorites -- adapted from "Pink Princess Tea Parties" by Barbara Beery -- to get you started. For extra fanciness on a special occasion like a Mother's Day Tea Party, use a cookie cutter to punch out shapes from your sandwich bread.
RECIPE INGREDIENTS:
FOR SANDWICH NO. 1:
Wheat bread
Cream cheese
Walnuts
Honey
Pears
FOR SANDWICH NO. 2:
White bread (I used the rest of our baguette)
Herbed cream cheese (I used vegetable cream cheese)
Tomatoes
Black olives
FOR SANDWICH NO. 3:
Baguette
Nutella
Bananas
FOR SANDWICH NO. 4:
Mini pita breads (I used plain pita chips)
Hummus (We had 2 kinds of hummus-roasted red pepper and plain)
Cucumber and tomato
FOR SANDWICH NO. 5:
Wheat bread
Sliced turkey
Provolone
Basil pesto

1. Spread wheat bread with honey-walnut cream cheese (made by combining 1 package of softened cream cheese with 1/4 cup of chopped walnuts and 2 tablespoons of honey). Top with sliced pears and a second slice of bread.

2. Cover white bread with herbed cream cheese, tomato slices, and minced black olives.

3. Top thin slices of baguette with Nutella and sliced bananas.

4. Fill mini pita breads with hummus and slices of cucumber and tomato.

5. Sandwich sliced turkey and provolone between two pieces of wheat bread spread with basil pesto.

Glazed Lemon Scones
Light and lemony, these biscuit-like cakes will make a refreshing addition to any Easter brunch menu. Plus, they're a fun and easy pastry for kids to help prepare, particularly when it comes time to pat and slice the dough and drizzle on the glaze.
RECIPE INGREDIENTS:
Scones:
2 cups flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
Finely grated zest of 1 lemon
3 tablespoons cold unsalted butter, cut into 1/4-inch pieces
1 cup heavy or whipping cream, plus a little for brushing
1 egg yolk, beaten slightly
1/2 teaspoon vanilla extract
Lemon Glaze:
1 cup confectioners' sugar
1 tablespoon fresh lemon juice
1/2 teaspoon lemon extract
1 tablespoon melted butter
2 tablespoons heavy or whipping cream

1. Heat the oven to 400°. Grease a large, heavy baking sheet (preferably not a dark one) and set

it aside.

2. Sift the flour, sugar, baking powder, and salt into a large mixing bowl. Add the lemon zest and toss the mixture with your hands.

3. Using your fingertips, rub the butter into the dry ingredients until the mixture resembles fine crumbs.

4. Make a well in the center of the dry ingredients. Pour in the cream, the yolk, and the vanilla extract and use a fork to blend the liquids within the well. Then use a wooden spoon to combine all the ingredients, just until the dough holds together.

5. Scrape the dough onto a flour-dusted surface and then, using floured hands, knead it gently three or four times to form a ball. Flatten the ball into a disk about 3/4-inch thick, then cut it as you would a pie into 8 wedges. Transfer the pieces to the baking sheet, leaving at least 1/4 inch between them. Brush the tops lightly with cream.

6. Bake the scones in the center of the oven until golden brown, about 16 to 18 minutes. Allow them to cool on the sheet for a few minutes and then transfer them to a wire rack.

7. While the scones continue to cool, make the glaze. Combine all the ingredients in a small mixing bowl and whisk them until the mixture is smooth. If necessary, you can thin the glaze with water, stirring in no more than 1/2 teaspoon at a time. When the scones have cooled for another 10 minutes, drizzle each one generously with glaze.

Makes 8 scones.

Coming Monday- Vegetable Frittata and Flaky Biscuits

Blackberry Cupcakes with Key Lime Cream Cheese Frosting

There have been a couple of times that I have had exactly 5 egg whites leftover in my fridge from making some sort of tart with pastry cream. It happened twice last month and this is one of the recipes that I made with the egg whites.
I saw these cupcakes awhile ago on Peabody's blog and they just looked too good to pass up. I printed the recipe and then tried to fit them in somewhere.
When I saw that blackberries were really cheap a couple of weeks ago, I decided that was the time. The same day someone asked me to bring something to a game night and these were the perfect thing.
I had to make some into mini cupcakes, so my kids could at least try them.
The flavor of the blackberry cupcake with the key lime frosting was perfect.
I also thought the color of the cupcakes was really pretty. Kindof a blueish-purpley color. Especially because it was colored that way naturally.
If you have egg whites hanging out in the fridge or want an excuse to buy blackberries, these cupcakes are the perfect excuse!

Blackberry Cupcakes with Key Lime Cream Cheese Frosting from Peabody
Blackberry Cupcakes
1 ½ cups all-purpose flour

1 cup cake flour (you can use all-purpose if you need)

2/3 cup blackberry puree (with the seeds removed)

1 TBSP. baking powder

1 tsp salt

½ cup unsalted butter, at room temperature

¼ cup vegetable oil

1 ½ cups granulated sugar

1 tsp vanilla extract

1 cup whole milk

5 egg whites

Sift together flours, baking powder and salt in a medium bowl; set aside.

In a mixing bowl (if using a stand mixer use the paddle attachment), cream butter and sugar until light and fluffy, about 3 minutes. Add vanilla extract and blackberry puree. Beat until incorporated.

In a liquid measuring cup, combing vegetable oil and milk. Add flour mixture and milk/oil mixture alternatively to the mixing bowl. Beating on low speed after each addition. Pour mixture into a large bowl. Scrape down to make sure you get all of the batter. Clean out bowl and switch to whisk attachment.

Beat egg whites until stiff peaks form. Fold 1/3 of the egg whites into the batter, to “lighten” the batter. Gently fold in the remaining egg whites.Grease and lightly flour muffin pans. Fill each cup half full.

Bake at 375 degrees for 18 to 20 minutes or until done. Cool on a wire rack. Frost with Key Lime Cream Cheese Frosting.

Key Lime Cream Cheese Frosting
8 ounces cream cheese, at room temperature

3 TBSP unsalted butter, at room temperature

1/3 cup key lime juice

1 tsp vanilla extract

2-4 cups powdered sugar (depending on the consistency you are going for)

Beat together the cream cheese and butter, about 2 minutes. Add key lime juice and vanilla while mixer is on low until fully incorporated.Add powdered sugar 1 cup at a time until you reach desired consistency.

For Mothers Day- Tea Sandwiches, Petit Fours, and Lemon Scones

CEiMB- Garden Risotto

I was so excited when I saw that Jessica, who blogs over at A Singleton in the Kitchen, chose Garden Risotto for this week's CEiMB recipe. I have made lots of risotto in the past couple months and was interested to see how Ellie's recipe compared to some of my favorites.
Before I had tried making risotto, I thought it must be difficult because people always talked about it in a way that made it seem impossible to make at home. So not true.
I think it is easy to make. You just have to make sure that you stir. Plus, most the risotto recipes I have tried have been ready in about 30 minutes.
I don't even bother warming the broth because one of the recipes I made said it wasn't necessary. Anything I can do to lessen the amount of dishes there are, I will do it.
This risotto was uncomplicated. I liked that it had lots of veggies. I probably added 3x as much spinach as it called for because we liked spinach and it wilts away into almost nothing anyway.
Was this my favorite risotto I have ever tried? No. I would have to say that title belongs to the Butternut one or the Beet one or the one with steel-cut oats.
Or maybe the one with quinoa . Nevermind. I don't have a favorite.
This was a good solid risotto recipe. If I make this recipe again, I will leave out the peas. They added just a little bit too much sweetness. To see what everyone else thought check out the Blogroll!

Garden Risotto 2007, Ellie Krieger
Ingredients
6 cups low-sodium chicken broth
2 teaspoons olive oil
1 medium onion, chopped
1 1/2 cups Arborio rice
1/2 cup dry white wine
3/4 teaspoon salt
Freshly ground black pepper
3 lightly packed cups baby spinach leaves
1 cup frozen peas
1/2 pound asparagus, steamed and cut into 3/4-inch pieces
1/4 cup freshly grated Parmesan
Directions
Bring the broth to a simmer in a medium saucepan. Heat the oil in a heavy saucepan over moderately low heat and cook the onion, stirring occasionally, until soft, 3 to 5 minutes.

Add the rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed, about 1 minute.

Add 3/4 cup of the hot broth, the salt and a few grinds of fresh pepper and simmer, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth, about 3/4 cup at a time, stirring constantly and allowing the broth to be absorbed before adding more, until rice is almost tender and creamy-looking, about 18 minutes.
Add the spinach and peas and cook until the spinach is wilted. Add the asparagus and cook just until the vegetables are hot. Stir in the Parmesan and more broth if the risotto seems too thick. Serve in soup plates.

Up Next-Blackberry Cupcakes with Key Lime Cream Cheese Frosting

Vegetable-Stuffed Rice-Paper Rolls with Curry Peanut Dipping Sauce and Steel-Cut Oats with Pomegranate Molasses + Almonds

It is kind of embarrassing to admit this, but I actually tore this recipe out of a magazine about 4 years ago. I made it last week. I just kept coming back to it and finally rolled these little guys up. Glad I did, too.
I have used rice paper sheets before-in these Spring Rolls and these Rolls. So, I already had those in the pantry. Everything else was ready to go.
This dipping sauce was divine. The best I have tasted. It is almost identical to the sauce they use at my favorite Thai restaurant, except this one uses chunky peanut butter. We used the leftover dipping sauce as a salad dressing the next day. It worked wonderfully. I loved these spring rolls. I shared some with a neighbor the next day and she loved them too. It doesn't get better then veggies and peanut sauce. They would have been great with some chicken or shrimp rolled up alongside the veggies.

I also saw a great way to serve steel-cut oats in Super Natural Cooking. The author of that cookbook said that drizzling pomegranate molasses on top of the oatmeal and sprinkling it with walnuts was one of her fave breakfasts. So I got out my molasse and drizzled away. It melted deliciously on top and I threw on some sliced almonds just cuz that is what I had in the pantry. Yum.

Vegetable-Stuffed Rice-Paper Rolls with Curry Peanut Sauce
Peanut Sauce:
1/4 cup crunchy peanut butter
2 garlic cloves, minced
1/4 cup chicken stock
1 Tbls each freshly squeezed lime juice and fish sauce
1 tsp each red curry paste, sugar, and grated fresh gingerroot
1 Tbls minced fresh cilantro
Garden Rolls:
6 rice-paper sheets
2 cups thinly sliced romaine lettuce
2 large carrots, peeled and julenned (I used matchstick carrots)
1 cucumber, peeled, seeded, and julienned
1/2 cup bean sprouts, rinsed and drained
1 red pepper, julienned
3 scallions, julienned
1/4 cup whole basil leaves
1/4 cup each whole fresh cilantro and mint leaves

In a small saucepan over medium-low heat, combine first eight ingredients and cook, stirring, until well blended. Stir in minced cilantro, remove from heat, and set aside.
Fill a wide, flat bowl with warm water and soak one sheet of rice paper for 30 seconds, until pliable. Remove paper, blot it on a clean towel, and lay flat.
Lay 1/3 cup lettuce in the middle; top with one-sixth of the remaining ingredients. Fold front third over the mound and pull filling toward you a bit to compact into a tight roll. Roll over once, then fold the sides over the middle and continue rolling away from you until secure. Place seam down on a paper plate lined with waxed paper, sprayed with cooking spray.
Repeat with remaining rolls. Slice in roll in half on the bias and serve with peanut sauce.

Up Next- CEiMB- Garden Risotto

Blogging for Babies Event-Little Wonders- Mini 3 Layer Strawberry Cakes with Sweetened Whipped Cream and White Chocolate Dipped Strawberries

When I saw Holly's announcement for the 2nd Blogging for Babies Event, I decided it was time for me to participate. This Little Wonders event is all about paying tribute to babies and their families. Last year Holly was raising money for the March of Dimes Walk, through her own family (you can read about her experience with her son, Cole-HERE), but this year, it is going to the Spohrs, who recently lost their sweet little daughter, Maddie. Holly encouraged us to share our own stories and so here goes.

In the spring of May 2003, my older sister found out that she was expecting triplets. What a happy day! My sister and I married brothers, so it made the news even more exciting.

My son was about 15 months old at that time and my sister had not had an easy time getting pregnant. We were soo excited. Things progressed well for quite a few months. We found out she was carrying a girl and identical twin boys. Clothes were bought, the nursery was decorated and no one ever suspected that something might go wrong.

But then, I got a phone call that broke my heart. My sister's water broke and they were afraid that they might lose the triplets. She was in the hospital and we waited to see what would happen. Lots of prayers were said and it appeared a miracle had happened. They were able to stop labor and put her on bedrest. Our fears were put aside and I planned a 10-day trip to go and visit her, to help her while she was on bedrest.

2 weeks later, thing took a turn for the worse. Labor began again and this time she would have to deliver the babies. She had made it to 20 weeks, but this time there was nothing they could do. My sweet niece- Julia Faith and my nephews-Scott Beckstrand and Jeremiah Harrison, were all born within a couple of hours of each other, on Sept. 18, 2003.

Nothing can prepare you for that sort of loss and it was a very hard road for my sister and her family. Premature birth has become an issue that we have dealt with and so the March of Dimes and other causes that support research and raise money in this area are important to us.

Since that time she has miraculously been able to have 2 beautiful boys who we adore and love. We talk about the triplets often and remember them because they are our cousins.

In honor of Julia, Scott and Jeremiah, I made 3 mini 3-layer cakes for this event.

I saw this recipe for Strawberry Layer Cake in the May issue of Cooking Light and decided it was the perfect thing to make into mini's for this event.

I baked the cake layers and then cut out little mini cakes with a biscuit cutter. I decided to dip some strawberries in white chocolate and used sweetened whipped cream instead of the frosting that was called for in the recipe. I also left out the red food coloring and added 1/2 tsp of strawberry extract instead. This is a very dense cake and the strawberry flavor is not over powering. Everyone who ate the cake loved it though. Kind of like a take on strawberry shortcake. If you feel like you can donate to help the cause of premature births and other things associated with it, please check out the links above to this event, the March of Dimes or go to Holly's blog for more information. I feel it is a great cause to support.

Strawberry Layer Cake adapted from Cooking Light (Note- the reviews of this recipe on myrecipes.com are very mixed. Lots of people thought the cake tasted like flour. We didn't. It wasn't as sweet as some other cakes I have made, but we all really enjoyed it with the whipped cream. So, if you try it and don't like it, sorry!)

You can use fresh orange juice instead of Grand Marnier in the cream cheese frosting.

Cake:

1 1/4 cups sliced strawberries

10 ounce all-purpose flour (about 2 1/4 cups)

2 1/4 teaspoons baking powder

1/8 teaspoon salt

1 1/2 cups granulated sugar

1/2 cup butter, softened

2 large eggs

2 large egg whites

1 cup low-fat buttermilk

1/4 teaspoon red food coloring (I omitted this and added 1/2 tsp strawberry extract)

Cooking spray

Frosting: (I frosted mine with sweetened whipped cream)

1/3 cup (3 ounces) 1/3-less-fat cream cheese

1/3 cup butter, softened

2 tablespoons Grand Marnier (orange-flavored liqueur)

3 cups powdered sugar

12 whole strawberries (optional)

1. Preheat oven to 350°.
2. To prepare cake, place sliced strawberries in a food processor; process until smooth.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt, stirring with a whisk. Place granulated sugar and 1/2 cup butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, one at a time, beating well after each addition. Beat in egg whites. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Add pureed strawberries and food coloring; beat just until blended.
4. Divide batter between 2 (8-inch) round cake pans coated with cooking spray. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack for 10 minutes. Remove from pans; cool completely on wire racks.
5. To prepare frosting, place cream cheese, 1/3 cup butter, and liqueur in a medium bowl; beat with a mixer at medium speed until blended. Gradually add powdered sugar, and beat just until blended.
6. Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Cut 1 whole strawberry into thin slices, cutting to, but not through, the stem end. Fan strawberry on top of cake just before serving, if desired. Cut remaining 11 strawberries in half. Garnish cake with strawberry halves, if desired.

Up Next- Spring Rolls with Peanut Curry Sauce

Muhammara Dip (Red Pepper and Walnut Dip)

Here is the fabulous dip I was talking about the other day. This dip is soooo good!

If it went head to head with The Best Dip Ever-Garlicky Red Lentil Dal, it would be a very close battle.

I have been looking for ways to use the Pomegranate Molasses I made a couple of months ago and this dip was calling my name. It was really simple. I just mixed it up in the food processor and then we ate it. Unfortunately, I didn't have any pita chips, so we just used tortilla chips to dip. Not that it really mattered too much- the dip was so good, you probably could've used anything and this dip would have made it taste great.
I was thinking of all the great ways I could use the leftovers, like as a spread in a pita or something, but you guessed it, there weren't any leftovers!


Muhammara (Red Pepper and Walnut Dip) 2006, Ellie Krieger
Ingredients
3/4 cup pomegranate juice or 4 teaspoons of pomegranate molasses
1/2 cup walnuts
3 tablespoons unseasoned bread crumbs
1 tablespoon lemon juice
1 (16-ounce) jar roasted red peppers, drained
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin, plus more for garnish
1 tablespoon olive oil, plus 1 teaspoon for garnish
Salt
Pita Toasts, for serving
Directions
Put the pomegranate juice, into a small saucepan and bring to a boil. Reduce the heat to medium and simmer, uncovered, until juice is reduced to about 2 tablespoons, about 6 minutes. Set aside to cool and thicken.
Toast the walnuts in a dry skillet over a medium-high heat until fragrant, about 2 minutes. Set aside to cool.
Put the walnuts and bread crumbs into a food processor and process until finely ground. Add the reduced pomegranate juice or pomegranate molasses, lemon juice, red peppers, cayenne pepper and cumin and process until smooth. With the processor on add the olive oil in a thin stream. Season with salt, to taste. Sprinkle with cumin and olive oil and serve.
Serve with pita toasts.

Coming Tomorrow- Blogging for Babies Event- Mini Layer Cakes

Jicama and Black Bean Salad

Here is a quick, delicious, fresh recipe from one of my favorite blogs-Cafe Johnsonia. Lindsey makes some pretty amazing creations. Everything I see makes me drool. Don't even get me started on her ice cream making skills. So, if you haven't checked out her blog, go over there and bookmark it.

I love the time of year that just seems to call for salads. Light and delicious meals that are easy to throw together. It has yet to really warm up here, in my mind, but dishes like this make it easier to imagine warm weather and are happily enjoyed by my family anytime.

My kids love jicama-so I knew this salad would be a hit. We had it on the side with a meal one night and then ate the leftovers with tortilla chips and lettuce leaves. Yummy!

Give it a try- the flavors are perfect.

Jicama and Black Bean Salad by Lindsey Johnson

1 small jicama, peeled and cut into 1/4" dice

1 (15 oz.) can black beans, drained and rinsed well

1 red bell pepper, cut into 1/4" dice

1 cup yellow corn

4-5 green onions, sliced, white and tender green parts only

Juice of 1 lime

1-2 tsp. grapeseed or other flavorless oil (like canola)

coarse salt and black pepper, to taste

pinch of chili powder

1 Tbsp. chopped fresh cilantro

Combine the jicama, black beans, red pepper, corn and green onions in a bowl. In a separate bowl, whisk together lime juice, oil, salt, pepper, and chili powder. Pour over the veggies and stir to coat. Just before serving, add the cilantro. Makes 4-6 servings as a side dish.

Up Next- Muhummara Dip

Almond-Quinoa Muffins and quinoa for breakfast with fruit and milk

I can't even remember when exactly I saw these muffins on Wendy's blog- Pink Stripes, but I had seen so many other tasty looking things from the cookbook- Veganomicon, that I decided to order it. (Don't tell my husband- actually it was a couple of months ago, so I guess it is okay now.)

These muffins are the first thing that I made. I already had some cooked quinoa in the fridge- a mix of red quinoa and regular, so I didn't have to cook any especially for this recipe. These muffins were good. Almonds, apricots, quinoa- what else could you want in a muffin? They were gone within a couple of hours!

I also saw another idea for eating quinoa that looked really interesting- serving it with fruit, milk, and any other toppings you want for breakfast. I added a little brown sugar too. Oh, how I love quinoa!

Almond-Quinoa Muffins

Quinoa with milk and fruit

Coming Tomorrow- Jicama and Black Bean Salad

Persian Pomegranate-Walnut Chicken

This is a recipe I came across when I was trying to find something to use my POM juice in. I had 1 bottle left and I wanted to make something savory. This recipe sounded really interesting and pretty easy.
I got scared that my kids wouldn't like it because the combination of ingredients sounded a little strange. I also had a couple of visitors over for dinner, so I didn't know how it was going to go.
The sauce smelled amazing to me, but I didn't know if everyone else would like the cinnamon and other things going on in this dish.
Ok- here is the best part.
Everyone LOVED it!
And I don't just mean they thought it was good or ok or whatever.
My kids, my guests, my family- they all thought it was the best chicken dish we had ever had.
And we have had some really delicious chicken.
I didn't have to bribe anyone to eat it. I even had a couple of people who wanted to lick out the remaining sauce that was in the electric skillet. Kinda embarrassing, but I think someone did get a piece of bread and ate every last smidgen of the sauce.
I made a really delicious Muhammara Dip with this too and I will be posting that in a couple days.
The feedback I got from this dinner was awesome. I love it when that happens.

Persian Pomegranate-Walnut Chicken from Cooking Light
Based on the Persian dish fesenjan, this streamlined entrée features a sweet-tart sauce of pomegranate juice thickened with ground walnuts.
After toasting, cool the nuts completely before grinding.

1 cup walnuts, toasted
8 (6-ounce) skinless, boneless chicken breast halves
1 3/4 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
Cooking spray
1/2 cup finely chopped onion
2 garlic cloves, minced
1 cup fat-free, less-sodium chicken broth (I used chicken stock)
1 cup pomegranate juice
1 tablespoon tomato paste
2 teaspoons sugar
1/8 teaspoon saffron threads, crushed (I omitted this because I didn't have any)
Dash of ground cinnamon
Cilantro sprigs (optional)

1. Place walnuts in a food processor; process until finely ground. Set aside.

2. Sprinkle chicken with 1 teaspoon salt and 1/4 teaspoon pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add half of chicken to pan; cook 4 minutes on each side. Remove from pan. Repeat procedure with remaining chicken.

3. Recoat pan with cooking spray. Add onion and garlic to pan; sauté 3 minutes. Add remaining 3/4 teaspoon salt, remaining 1/4 teaspoon pepper, ground walnuts, broth, and the remaining ingredients except cilantro, stirring with a whisk until smooth. Bring to a boil; reduce heat, and simmer until reduced to 1 1/2 cups (about 15 minutes), stirring occasionally. Return chicken to pan; cover and simmer 10 minutes or until thoroughly heated. Garnish with cilantro sprigs, if desired.
Yield: 8 servings

Up Next-2 ways with Quinoa for breakfast