Dressed Chicken Breasts With Angel Hair Pasta

Ingredients
1 cup ranch dressing
1/3 cup spicy brown dijon mustard
4 chicken breasts, either pounded thin or cheat & use the "scallopini" cut :)
1/2 cup butter or margarine (I usually end up using a little more)
1/3 cup dry white wine
1 box of angel hair pasta, cooked & drained

Directions
In small bow, whisk together salad dressing and mustard; set aside
In large skillet, saute chicken in butter until browned; transfer to dish & keep warm
Pour wine into skillet and cook over medium-high heat, scraping up any browned bits from bottom of pan (about 5 minutes)
Whisk dressing mixture into skillet with wine and blend well
Server chicken with sauce over pasta

****NOTES****
This is a HUGE hit in my house. Pre-kiddo's, this dish was reserved for special occasions, special gifts and wow-ing new friends and in-laws :)
We have given the boys the version with the wine, but if you want you can reserve some dressing/mustard sauce and put it over the chicken and pasta
There is always extra sauce left over and we have yet to find something it DOESN'T go well on :)

Wine Slush

Hey, all the recipes can't be for the kids! This one is for the parents to enjoy after the twins have gone to bed.

At Thanksgiving last year, my brother-in-law made a delicious dessert: wine slush. I loved it, even though I don't normally like wine. I've made this a number of times since.

I got the basics of this recipe at Thanksgiving, and figured I couldn't really mess it up as it's so simple. I'm sure this isn't precisely the "real" recipe, but it turns out just fine.

Wine Slush

Ingredients:

1 c. red wine (any kind, whatever you've got lying around)
1 1/4 c. water
2/3 c. sugar
3 thin round slices of an orange (I use rounds from the thickest part of the orange)
1 small container raspberries

Directions:

Add raspberries and red wine to a large tupperware container.

In a medium saucepan, add water, sugar, and orange slices. Cook over medium high heat, stirring often, until all the sugar is dissolved. Pour into the container with the raspberries and red wine.

Cover and store overnight in the fridge.

Using a fine mesh strainer, strain the liquid into a container that will fit into your freezer. I use a small metal casserole pan (11" x 7"). Squeeze the oranges to add the juice to the liquid. Discard the oranges.

Next, using a plastic spatula (those flexible scraper kind), squish the raspberries against the mesh and let the juice strain into the wine mixture. Keep doing this until mostly all you have left is seeds (well, use your judgment. The longer you do this, the more likely it is some seeds will make it through the strainer and into your liquid). A lot of raspberry juicy stuff will collect on the bottom of the strainer, so make sure you use your spatula to scrape it off and add to the wine.

Stir it all up, and put it in the freezer. Every 45 minutes or so, use a fork to scrape it up so it doesn't freeze solid. You only have to do this a few times, and in my experience, it was okay when I forgot for more like 3 hours instead of 45 minutes.

That's it...it's ready as soon as it freezes (give it at least 2.5 or 3 hours).

Yummy!