Dinner last night was a repeat recipe for the main dish, chicken in a sour cream and sherry sauce, along with orzo.
I tried two new vegetable recipes, both from Mom’s Updated Recipe Box: 300 Family Favorites Made Quick and Healthy. Actually, the chicken dish was as well! Too bad the book is out of print but it’s a great resource if you can find a used copy.
First up was Harvard Beets. I usually just roast beets and serve them with butter, but this sauce had a nice little tang to it from the vinegar, without being so strong as to think “pickled.” My teen likes beets and liked the sauce on these.
I had a few parsnips in the vegetable drawer that needed cooking, so tried her Parsnips and Carrots with Lemon Mustard Sauce as well. I wasn’t sure how these would go over but they were a hit, both with my daughter and our dinner guest.
The chicken came out a bit tough, I think because I started with frozen chicken breasts and defrosted them in the microwave. Still, the sauce is good. The recipe was similar to this, but without the mushrooms this time.
I made some plain orzo to go with it, just boiling for 9 minutes, draining, and stirring in a pat of butter.