Cooking: Easy yet impressive dinners

Since I've gone back to work I haven't been able to blog like I used to.  In fact, I haven't been able to do a lot of things like I used to...like try new recipes.  I was really determined to not let a 40 hour work week interfere with our family dinners.  Unfortunately because our little princess now has to wake up at 6:45 am for daycare, that means she no longer stays up until 8 pm.  In fact, we're lucky if she makes it past 6:20 pm. Needless to say Ryleigh dinner happens much earlier than Mommy & Daddy dinner.  And most of the time because Ryleigh dinner is different than Mommy & Daddy dinner, Mommy & Daddy dinner has been...lacking.  Well now that Ive been in my new position for a few months I've luckily been able to try some new recipes...some good, some bad.  Thought I'd share a couple of the good ones with y'all.

I took this using the food setting on my new camera...fancy, huh?

Chili braised pork with green beans & mashed sweet potatoes

1 1/2 lbs. boneless country style pork ribs
Salt & pepper
3 tsp. extra virgin olive oil
1 3/4 cups low sodium chicken broth
3 tbsp. all purpose flour Chili powder
2 sweet potatoes (1 lbs.) peeled, cut into 1 inch pieces
1/2 cup sour cream
2 tsp. sugar
3 garlic cloves, thinly sliced
1 lbs. green beans, trimmed

Season pork with salt & pepper. In a large skillet, heat 1 tsp. oil over medium high heat. Add pork and cook until browned on both sides, about 7 minutes total. Whisk together broth, flour, and 1/2 tsp. chili powder and add to skillet. Bring liquid to a boil; reduce to a rapid simmer, cover, and cook 30 minutes. Uncover and cook until pork is tender and sauce is thickened, about 20 minutes. In a medium pot, bring sweet potatoes to a boil in salted water over high. Reduce to a rapid simmer and cook until tender when pierced with a knife, 20 minutes. Drain potatoes and return to pot; mash until fluffy and almost smooth. Stir in sour cream and sugar, season with salt & pepper, and keep warm over low. In a large skillet, heat 2 tsp. oil over medium high. Add garlic and cook until fragrant, 30 seconds. Add green beans & 1/4 cup water, cover & cook 3 minutes. Uncover & cook, stirring occasionally, until crisp-tender & water is evaporated, 2 minutes. Season with salt & pepper and serve with pork, sauce, and sweet potatoes sprinkled with chili powder.

This next recipe took me literally 20 minutes. I had my chicken breasts that followed the recipe, then I had a packet of frozen Green Giant veggies that took 5 minutes to steam, then a box of rice that took 12 minutes in the microwave. I mean, this looks pretty impressive for only 20 minutes in the kitchen, right?

I had to take this picture with my phone...not as fancy : (

Sautéed Chicken in Mustard-Cream Sauce

4 boneless, skinless chicken breasts
1/4 tsp. salt
1/4 tsp. pepper
2 tbsp. olive oil
1/4 cup dry white wine (or chicken broth)
1/2 cup heavy cream
2 tbsp. Dijon mustard
1 tsp. dried tarragon

Sprinkle chicken breast with salt & pepper. In a large skillet, heat oil over medium high heat. Add chicken; sauté until cooked through, 10-12 minutes, turning once. Transfer to plate & keep warm. Pour wine into hot skillet; cook, stirring, until reduced by half, about 1 minute. Whisk in cream, mustard, & tarragon. Cook, whisking, until thickened, about 2 minutes. Pour any accumulated chicken juices into sauce. Right before serving, drizzle cream over chicken.

I found both of these recipes from my Everyday Food magazine that I get monthly.