I made this last night and it was extremely delicious, if I do say so myself.

4 boneless, skinless chicken breasts
salt and freshly ground black pepper
All-purpose flour, enough to dredge
6 tablespoons butter
2 tablespoons shallots, sliced
1 tablespoon chopped garlic
1 1/2 cups white wine
1 cup whipping cream
2 10-ounces frozen chopped spinach, thawed and drained

Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the chicken and cook until brown, about 5 minutes per side. Transfer the chicken to a plate and tent with foil to keep it warm. Melt 2 tablespoons of butter in the same skillet over medium heat. Add the shallots and garlic and saute until the shallots are translucent, stirring to scrape up any browned bits on the bottom of the skillet, about 1 minute. Add the wine. Increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes. Season the sauce, to taste, with salt and pepper. Add the chicken and any accumulated juices to the sauce, and turn the chicken to coat in the sauce.

Meanwhile, melt the remaining 2 tablespoons of butter in another large skillet over medium heat. Add the spinach and saute until heated through. Season the spinach, to taste, with salt and pepper. Arrange the spinach over a platter. Place the chicken atop the spinach. Pour the sauce over and serve.

From Everyday Italian

Posted by Jenny G at 2:04 PM | Permalink | Comments

1 cup sugar
1 cup water
1 bunch mint, stems removed, plus additional for garnish
juice from 6-8 limes
1/2 to 1/3 of a 750 millileter bottle of rum
1 liter of club soda

In a small saucepan bring sugar, water, and mint to a boil. Stir until sugar is dissolved completely. Set aside to cool; strain into a pitcher.

Squeeze the limes into a pitcher; add as much rum as desired. Chill.

Prior to serving, stir in club soda. Serve over ice; garnish with additional mint.

*As tempting as it may be, don't drink the whole pitcher!

Posted by Jenny G at 5:24 PM | Permalink | Comments

1 boneless rib eye steak, 1 1/2 inch thick
canola oil
Kosher salt
ground black pepper

Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees. Bring steak to room temperature.

When oven reaches temperature, remove pan and place on range over high heat. Coat steak lightly with oil and season both sides with a pinch of salt. Grind on black pepper to taste.

Immediately place steak in the middle of hot, dry pan. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip steak and cook for another 2 minutes. (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.)

Remove steak from pan, cover loosely with foil, and rest for 2 minutes.

From Good Eats

Posted by Jenny G at 9:39 PM | Permalink | Comments