So then we get a bunch of beautiful NEW pots and pans for wedding gifts. Ohhhh yeah!! Oh wait, now I'm back to square one.
So I organize the cabinets again. Looks better. Then I picked up this new hobby of food blogging. For those of you that don't know, this hobby is not as simple as just making food, taking a picture or two, and throwing it up on a web page. At least I don't make it that simple, because I'm somewhat of a perfectionist (or could it be I'm just a touch craaaazy?!). Well either way, I have acquired a number of new dishes and tablecloths and napkins and light boxes, and... well, all sorts of crap to try and make my pictures beautimous!
SO, our newest and greatest plan (a.k.a. solution #b) was to buy something to hang our pots and pans on (since the fancy new ones are not allowed to rest inside each other - WHO has room for that?!). Well, I couldn't find anything I liked, and I can't buy one of those cute hangers you can put over a beautiful island in my kitchen because I don't have ROOM for a beautiful island in my kitchen. SOOOO, next newest and obviously must-have plan (solution iii.) was to BUILD our own pot hanger. So here she is.... in all her glory!!! I'm thinking about selling these on Pinterest, because I just think it is so darn cute and handy. And now, finally, I have room to put all my new plating crap! :)
So here is a fun, new, HEALTHY diet recipe, using pots and pans from my newly organized cabinet and POT BOARD. (I think we need to work on that name some more!).
Printable version here
2 - 3 pounds chicken breast, trimmed and cut in half
1 tablespoon ground fennel (I find it most flavorful if you grind this yourself)
1 tablespoon ground cumin
1 tablespoon ground coriander
salt and pepper to taste
1 - 2 large pomegranates, halved
2 cups light cranberry juice
2 tablespoons Dijon mustard
1 heaping tablespoon prepared horseradish
scallions, for topping, if desired
Combine the ground fennel, cumin, coriander, salt and pepper in a bowl. Sprinkle on all sides of the chicken breasts and let sit while you start the sauce.
In a large saucepan over medium heat, squeeze the juice out of the pomegranate halves. Beat the backs of the pomegranates with a wooden spoon to remove the rest of the seeds (and to remove the stresses of your day!).
Add the cranberry juice and turn the heat up to a simmer. Simmer for about 10 minutes, or until reduced by half. Add the Dijon and horseradish, and season with salt and pepper to taste.
Preheat a grill to medium and spray with cooking spray. Grill the chicken for about 10 - 12 minutes per side, turning once, until firm and cooked through.
Serve the chicken with some of the pomegranate sauce and top with chopped scallions if desired.