Two weeks ago, a dear friend of our family, Patricia, passed away. She fought a long battle with cancer, two different times. I refuse to say that she 'lost' her battle with cancer, because Pat fought harder than anyone ever has. Three years ago, the doctors gave her a few months to live. Determined that it was not her time to go, she mustered up her strength and in the greatest display of courage I have ever witnessed, she carried on for three more years. Pat was one of my Mother's most beloved friends and had become a second mother to my both my sister and I. Pat was the kind of woman that leaves you wondering how anyone could ever be so passionate about life. She was so kind, in the most genuine way. It would be appropriate to have her picture in the dictionary next to the words 'kindred spirit.' The closing sentence of her obituary (I can barely stand to type that word) read "the world could use more people like Pat." That about sums it up. She was a beautiful woman, full of life and love which spread to everyone she knew.
When I journeyed home last weekend, I was swallowed up by a void. Everywhere I looked, I seemed to find something that reminded me of Pat. She played a crucial role in designing my Mom and Kelly's new house-which is a omnipresent reminder in itself. I can't remember the last time I went home and didn't stop over to enjoy a cup of tea with Patricia or hear her voice on the phone when she called to talk to my Mother. My heart, along with everyone else's in my family, was a bit heavy. It's hard to grasp that I will never have another conversation with Pat, get to share my photos or talk about new recipes we have tried.
Pat was talented in so many ways, especially in the kitchen. She introduced me to Jane Brody's blueberry cobbler and made a wicked fruitcake. My very own kitchen is full of cake pans, dishes, spatulas and dish towels that I received from Pat. It seems odd to write about about a woman who had such a large impact on my life in such a small way, on my blog. I hesitated to even write this post. However, Pat read my blog often and shared many recipes with me. In the last email I received from her, she shared a recipe for her favorite cranberry orange chicken. And so, in honor of Pat and the endless sharing she did with those who surrounded her, I will leave you with this recipe. It would only be appropriate to follow this dinner with a bowl of Jane Brody's blueberry cobbler. Do it for Pat.
Pat's Orange Cranberry Chicken
*I left this recipes in the original email form with Pat's notes and comments
Ingredients:
- 4 boneless chicken breast halves
- 1/2 cup flour
- 1 teaspoon salt
- dash pepper
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3/4 cup orange juice (I used undiluted frozen concentrated orange juice. In most recipes (cooking and baking) if it calls for OJ, I'll use the Cascadia Farms Organic frozen concentrate)
- 1/4 cup Cointreau or Grand Marnier (Omitted - didn't have on hand)
- 1/2 cup chopped dried cranberries
- 1/2 cup sliced green onion (whoops - I put the green onion in right away and it was fine)
- hot cooked rice or pasta
Preparation:
Wash chicken and pat dry. Put chicken breast halves between sheets of plastic wrap, pound to even thickness. Combine flour, salt, and pepper. Coat both sides of the chicken breasts with the seasoned flour. In a skillet, melt butter and oil over medium-low heat; brown chicken lightly then remove from heat and set aside. Combine orange juice, Cointreau, and chopped dried cranberries; pour over browned chicken. Cover and cook over low heat for about 20 minutes, until chicken is tender and cooked through. Stir in green onions; heat through. Serve chicken with the sauce and hot cooked rice or pasta.
Serves 4. (or 8 servings for the Rose's)
Serves 4. (or 8 servings for the Rose's)
I'm thinking you could brown the breasts a couple at a time. When all are done, return to pan in layers with sauce.
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