Thursday, September 30, 2010

TCB, baby. TCB!

That's what I'm doin' today: TCB!  In case you're not an Elvis fan, circa 1969-77, you probably have no idea what I'm talkin' 'bout.  I am Taking Care of Business.  And I'm not talking about the lame BTO TCB, either.  LOL  Enough abbreviations for you?  Anyway, the hubs is away tonight and tomorrow night, so it's just me and the kidlets.  Luckily, Mason is feeling much better, though now he's all boogery.  And Nate was a good boy today, so I let him choose Sonic or McD's for dinner - thankfully he chose Sonic.  Now Mason's in bed and Nate's plugged in to the Wii.  I decided to squeeze in this post while I wait for the hubs to call.

OK.  So.  I have a variation of TCB for you tonight.  But, instead of TCB, it's CBT.  I got this recipe from my very favoritest ever cookbook: The Aunties' Catering Company Annotated Cookbook, First Edition, Christmas 2005.  Long name...amazing results.  LOL  This cookbook was put together by my aunts on my Dad side and it's full of traditional family recipes and some of their own favorite recipes.  I love this book!  It's in a 3" ring binder and it's FULL!  Not only are there tons of family recipes, there are notes and stories and memories that accompany a lot of the recipes.  See how it's from 2005?  Yeah, well, I only get home every other Christmas and SOMEHOW, I didn't know they handed these out until 2006!  Somebody just happened to mention the book and my ears perked up...WHAT DO YOU MEAN THERE'S A FAMILY COOKBOOK AND WHERE'S MINE?!  I think I found out about it a little before Christmas 2006, so when I made it home that year, I got mine.  Finally.  How could they forget me?!  LOL  So, without further adieu, here's the recipe.

Chicken Breasts Tarragon

2 whole chicken breasts, partially boned and halved

1/4 cup olive oil
1 Tbsp dried tarragon
1 tsp salt
freshly ground pepper to taste

Place chicken in zipper bag and add marinade.  Marinate for 3 to 4 hours.

Melt 2 Tbs butter in an ovenproof fry pan.  Turn chicken pieces in melted butter.  Place pieces skin side down in fry pan.  Bake at 325* for 1 hour, turning pieces after half hour.  Remove chicken to serving platter and keep warm.

To pan juices, add:
2 green onions, sliced fine, and saute for 2 minutes

1/4 cup white wine
1/4 cup dry Vermouth
juice of 1 lemon

Simmer to reduce sauce.  Stir to loosen any browned bits from pan.  Pour sauce over chicken and serve.

NOTES:  I don't used boned chicken, so instead used 4 boneless, skinless chicken breast halves.

I don't know why I didn't get more pictures of this during cooking.  Either way, it was so good!  And it reminded me of my Grammie while it was cooking.  Maybe it was the smell of the tarragon or the Vermouth, but it reminded me of her kitchen.  Do you have a favorite family recipe that reminds you of good times with your family?
Somebody else liked it, too!  I had the leftovers for lunch the next day.  I don't usually reheat chicken, but it was awesome cold. 

I mentioned in a post a while back that the bestie and I (and our hubs who also happen to be besties) are going for an adults-only weekend in mid October.  We're headed to Ruidoso, NM for two WHOLE nights!!  And we're staying in this cabin:
Image source

It has been a LONG time since we escaped without any kids and it's never been for just a go and come back camping trip.  And the last time we went on said camping trip was August 2008!  I'd say we're overdue.  This impending trip is just over two weeks away, and to tide me over til then, I'll share a couple pictures of our camping trip way back in '08.
This is the beautiful Makeup Zombie (aka: Wendi, and she's probably gonna kill me for posting these) and me.  This is the next morning, so there's no makeup and a hat was a must (for me, anyway).
Also the next morning.  Wendi and her hubs on the left.  Me and my hubs on the right.
Wendi on the bottom, me on the top middle and my goofy hubs on the top right.  Wendi's hubs is conveniently ducking out of the picture.
Bumps on a log.  Me, my hubs, Wendi and her hubs.  Thanks to Wendi's hubs for bringing the tripod.  That guy is *always* prepared.  And usually more prepared than he needs to be.  Granted, we're talking about camping trips, but he's a pretty good guy to have around, nonetheless.  Ugh!  I am practically counting down the hours til we leave for Ruidoso!!!  Wendi...can't we just go now and have the guys meet us up there?!

So...there's your daily dose of random from me.  Enjoy your evening (or day, depending where in the world you are at the moment) and we'll talk again tomorrow. 



Lacquer Ware for Tips and Toes said...

This was an all around awesome post. Just reading it made me get all excited for you to go on your trip and I don't live anywhere near you nor do I even know you in person. LOL Here's to GREAT friendships and GREAT times for you all!

Stray Stitches said...

I haven't had that recipe in a long time! The cabin you are going to looks great!

Bethany-Ashley N. Crespin said...

you both are awesome!

Copyboy said...

Delish!!! Gotta make that for myself!!!

Lu said...

I love that you have a family history recipe book! I would love that. And this chicken sounds awesome. And way jealous that you are so close to an adults-only besties get away. My best friend (whose husband is also my husband's best friend -- I love when that happens!) live far away (SE Texas and we are in Utah) so we don't get to see them often. But when we do, we live it up!

Myya said...

Glad your little guy is feeling better. The chicken sounds yummy. I'm always looking for good chicken recipes. We have this BBQ Chip Chicken that reminds me of when I was little. SO yummy... not healthy by any means but SO YUMMY! SOOOO exciting about your trip. I hope you guys have a great time... of course you will because it is 2 glorious nights away. Ahhhh sounds so good to me!!! :)

Becky said...

I love the one of you and Wendi. So cute!

SilhouetteScreams said...

Camping photos = ADORABLE. You and Wendi are so cute :3

I have no idea what Tarragon is or what it tastes like, but I'd eat this :)

Makeup Zombie said...

It's gonna be EPIC!