1. Chicken With Lemon & Caper Cream Sauce

    Tuesday, September 27, 2011

    "What to make for dinner?" I thought to myself.  The only thing I wanted for sure was capers!  So I decided to grab some inspiration from other recipes online, blend a few ideas together, and create something great!  Here is my little creation.  I think it turned out really well!  If you try it, let me know what you think!

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    Chicken with Lemon & Caper Cream Sauce // recipe  no.  214

    {1}   1/2 Medium size Onion, chopped
    {2}   3 Cloves Garlic, minced
    {3}   2 T. Olive Oil
    {4}   1 1/4 Cup Chicken Stock
    {5}   1 tsp. dried Dill
    {6}   Zest & Juice from one Lemon
    {7}   1/3 Cup Cream
    {8}   1/2 Graded Parmesan Cheese
    {9}   1 3.5 fl. oz. Jar of Capers
    {10}  4 Chicken Breasts
    {11}  Salt & Pepper
    {12}  Dash of flour, for rue


    {1}  Slowly cook onions and garlic in olive oil over medium heat  in heavy sauté pan.  Stir frequently until garlic and onions are soft.  Don't let the garlic brown.
    {2} Add the chicken stock, dried dill, lemon zest, and lemon juice.  Turn the heat up to high and let boil for 5 minuets.

    {3} Add the cream, Parmesan cheese, and capers to chicken stock mixture, stirring frequently.  Allow sauce to come back to a boil.  Remove a 1/2 Cup of sauce in measuring cup and sprinkle with flour - whisking quickly with a fork to make a rue (This will thicken the sauce).  Pour rue back into sauté pan and mix in with sauce.

    {4}  Add chicken breasts to sauce lower temperature to a medium heat.  The sauce will thicken as the chicken cooks through - but stir frequently.  Season with salt & pepper.  When chicken is cooked all the way through - serve and enjoy.  I recommend serving with couscous!

    Cook Time:  Approx. 30 mins
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    Ninth and Bird

  2. New Handmade Jewelry || First Look

    Wednesday, September 21, 2011

    I finally added a few items to my Etsy Store today!  Now you can find Allegra Peruvian Opal Earrings and June Ryvre Pyrite Earrings on Etsy; a nice little addition to the Ninth & Bird collection!

    I love naming each piece of jewelry!  Most of the names I've used have had some sort of meaning behind them.  Example:  Allegra was a seven year old girl I met while I was a Nanny in New York.  I met her for the first time while I was in Italy and I thought the Peruivan earrings fit her.  So I guess there is a story behind each piece!

    The next time you're browsing Etsy.com, check out my friends new shop, SageFringe!  And have a glorious day!

    Ninth and Bird

  3. Fall Assesories // 10 Ways to Tie Your Scarf!

    Saturday, September 17, 2011

    What's the best part of Fall?!  Pulling out your old scarves and accessorizing again!  I'm obsessed with scarves and I'm so excited to start wearing them again.  If you want to make your own recycled t-shirt scarf, check out this DIY tutorial!  It was a lot of fun!

    Ninth and Bird

  4. I drove seven hours to the cabin, carrying along a huge box of Colorado peaches.  I had never made preserves before and I thought a weekend spent with my mom at our cabin would be the perfect opportunity.  And I was right!

    I think canning anything in a cabin makes you feel like you're being taken back to another era!  Nevertheless, here is our recipe for Peach Preserves:  { Adding a cabin is optional! }

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    Peach Preserves // recipe  no.  171

    {1}  12 Fresh Peaches, skin removed, pitted & chopped
    {2}  4 1/2 Cups white sugar
    {3}  1 (2 ounce) package dry pectin


    {1}  Crush 1 cup chopped peaches in the bottom of a large saucepan.  Add remaining peaches, and set pan over medium-low heat.  Bring to a low boil and cook for about 20 minutes or until peaches become liquid.

    {2}  Pour peaches into a bowl and then measure 6 cups back into the pan.  Add sugar and bring to a boil over medium heat.  Gradually stir in dry pectin and boil for 1 minute. 

    {3}  Remove from heat after 1 minute, and transfer to sterilized jars.  Process in hot water bath canner for 10 minutes.  Let cool and place on shelf.  The seals will begin to POP! - they're ready!

    Cook time:  1 hour    Prep time:  2 hours    Yields:  8 cups
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    Ninth and Bird

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