I’m always looking for new chicken recipes and I came across this recipe on Food.com. It’s actually a Kraft recipe called Creamy Chicken and Cranberry-Pecan Wild Rice. It looked easy enough for a weeknight dinner and had some of my favorite ingredients: cream cheese, pecans and cranberries. It turned out really good! I replaced 1/4 cup of the chicken broth with a dry white wine to make the sauce even more yummy. The rice reminded me of a wild rice stuffing that might be served at Thanksgiving.
To go with the chicken and rice, I found a salad recipe that looked perfect. Spinach, Toffee Pecan and Goat Cheese Salad. Two of its ingredients were (you guessed it) cranberries and pecans. Maybe the meal was a little too matchy-matchy. Well, even so, we sure enjoyed it. Any salad with goat cheese is a winner in my book. Unfortunately, the toffee pecans didn’t work for me as written. I don’t know what I did wrong, but I couldn’t get the sugar-water to caramelize. I cooked it and cooked it and it never turned brown. I’m wondering if it’s because I used a non-stick pan. If anybody knows what I did wrong, please comment below! I think next time I will make the pecans like they are made in this salad recipe (described in step 1). I have better luck with that. This is a short post, but I hope it gave you some inspiration!
