SPICED BLOOD ORANGE SALAD WITH GOAT CHEESE AND GLAZED WALNUTS and TARRAGON CHICKEN and CHOCOLATE POTS DE CREME WITH MAPLE CARAMEL AND SALT

Our babysitter, and friend, and her husband wanted to talk to my husband, a long time entrepreneur about starting their own business.
I invited them for a casual week night dinner, and put the kids to bed so we could sit, have a conversation, trade ideas, and dine in peace.
Their Boot Camp begins this Monday, February the 4th (https://www.facebook.com/fulloutfitness), and I cannot wait to get started!! I have rarely felt a hunger pang since before the holidays, and have been achieving the bare minimum of exercise - I am ready to get back to my healthier lifestyle. 
I had so much fun planning our dinner. I found blood oranges in the store, and I wanted to use them in place of regular oranges because they were a little more special. The Tarragon Chicken was wonderfully tender, and the sauce was absolutely delicious - I was literally spooning it up straight out of the pot (are you starting to see why I might need a little diet and exercise in my life). My Pots de Creme ended up being more like chocolate soup than pudding consistency, but I enjoyed the addition of the maple caramel and salt so much, I hardly noticed.
I am definitely ready to get started full on at Full Out Fitness, and burn off some of my indulgence.

SPICED BLOOD ORANGE SALAD WITH GOAT CHEESE AND GLAZED WALNUTS

6 blood oranges
6 cups greens
1/4 cup olive oil
1/4 cup rice wine vinegar
2 tablespoons chopped fresh chives
1 tablespoon brown sugar
1 tablespoon grated fresh ginger
1/4 teaspoon salt
1/2 cup crumbled goat cheese
1 package roasted and glazed walnut pieces

Peel oranges and cut into sections. Arrange greens on serving plate, top with orange segments.
Whisk together oil, vinegar, chives, brown sugar, ginger and salt, drizzle over salad.
Sprinkle with goat cheese and walnuts.
Enjoy!

Recipe adapted from Southern Living, December 2011
www.southernliving.com › Food › Recipes

TARRAGON CHICKEN

1/2 cup plus 2 tablespoons chicken broth
salt and pepper
4 chicken breasts
4 tablespoons Dijon mustard
3 cloves garlic, finely chopped
2 tablespoons dried tarragon, or 3 tablespoons fresh tarragon, chopped, divided use
1/3 cup cream
2 tablespoons cornstarch
1 lemon, zested and juiced
1 tablespoon chopped parsley

Pour the broth into a slow cooker. Season the chicken breasts with salt and pepper, and top with the mustard. Place the chicken in the slow cooker and top with the garlic and 1 tablespoon of dried tarragon. Cover and cook on high heat, until the chicken is tender and a thermometer registers 165F. About 5 hours.
Transfer the chicken to a serving plate and cover to keep warm. Strain the pan juices into a small saucepan and bring to a simmer over high heat. In a small bowl, combine the cream and cornstarch. Whisk the mixture into the saucepan and cook until the sauce is thickened, stir in the lemon juice. Pour the sauce over the chicken.
In a small bowl, combine the lemon zest, parsley and 1 tablespoon of tarragon. Top the chicken with the zest-herb mixture.
Enjoy!

Recipe adapted from Rachael Ray Magazine, October 2011
www.rachaelraymag.com › Recipes

CHOCOLATE POTS DE CREME WITH MAPLE CARAMEL AND SALT

2 egg yolks
1/4 cup sugar, divided
1/4 cup cream
5 tablespoons whole milk
2 ounces milk chocolate, chopped
1/2 ounce dark chocolate, chopped
4 teaspoons water
2 tablespoons pure maple syrup
flaky salt, for garnish

Heat oven to 325, set 4 ramekins in a baking dish.
In a bowl, whisk the egg yolks with 2 tablespoons of the sugar until pale. In a small saucepan, bring the cream and milk to a boil. Off the heat, whisk in the chocolates, then the yolk mixture.
Pour the custard into the ramekins. Add enough hot water to the baking dish to reach halfway up the sides of the ramekins. Cover with foil and bake for 22 minutes, until the pots de creme are almost set, but still slightly jiggly in the center. Transfer the ramekins to a rack and let cool to room temperature. Cover and refrigerate for at least 1 hour.
In a small saucepan, cook the remaining 2 tablespoons of sugar and the water over moderate heat until an amber caramel forms, 6 minutes. Stir in the maple syrup.
Pour the warm caramel over the chilled pots de creme. Sprinkle each with a few flakes of salt and serve.
Enjoy!

Recipe adapted from Food and Wine, January 2010
www.foodandwine.com/.../chocolate-pots-de-creme-with-maple-cara...