Honey Mustard Chicken

For some reason I bought a LOT of chicken this week.  So here is the first of many posts about chicken. I will try to include other posts about things I made before it was snowing that have been sitting in my photo file so you are not as sick of chicken as I am in a few days.

This first one involves a whole, cut up chicken.  Or, if you can find it, a Best o' Fryer which, I think, doesn't include the wings that no one eats anyway, and has been known to include three breasts and three thighs. Mmmmmm mutant chicken.

Anyway -

Preheat oven to 400

Mix together

3 TBS honey

3 TBS mustard (I used one each of Dijon, Grainy, and Stone Ground)

1 TBS vegetable or canola oil

1 tsp curry powder

1/2 tsp ground ginger

1/4 tsp corriander 1/2 tsp salt

Baste on both sides of chicken pieces (whole cut up or best o' fryer)

Place chicken on oiled rack over a sheet pan - or use your broiler pan, that's what I do. Just make sure you oil it first.

Baste every 10 minutes with the remaining glaze for a total of 35 - 40 minutes.

I served it with cooked carrots.
I sauteed them in butter, a shake of maple pepper, then added maple syrup and honey.  They were too sweet.  Next time I'll leave out the honey.

I also served them with Trader Joe's frozen Brown Rice (one of the most genius inventions ever - perfect brown rice in 3 minutes?  I'm staying!) and a sprinkling of scallions.

Found this awesome Ginger Beer in the liquor store.  It's made with pure cane sugar and is full of awesome.  It was on this night that I discovered the Kentucky Mule (see yesterday's post).

More chicken recipes to come!  What are some of your favorites?

Beer. Bread. More Later.

I've been away.  No.  Not just away.  I've been to New York.  For something pretty cool.  And I ate a lot of food (especially considering I was there for 40 hours.  More on that soon.  In the meantime, here's something I made and polished off prior to leaving:

If you ever go to a Tastefully Simple party, buy the beer bread mix in bulk.  It's awesome.  

Then go to Trader Joe's and buy at least one six pack of Kennebunkport Blueberry Wheat Ale.

You know what to do next.

YUM!

Hilary's Heavenly Eggs

Hilary, I don't know who you are, but thank you for a great answer to the question, "Ok, what am I gonna do with eggs THIS morning?" Eggs braised in tomato sauce with onion, garlic, basil and cheese.  Now, really, what could be better than that?  Oh, yeah, I served it on sourdough toast.  And there's a dinner option to serve it on angel hair pasta.

The key to the success of this recipe, I think, is to love your prepared sauce (or your homemade sauce, I suppose).  It is no secret here that I love Trader Joe's.  When they hit, they really hit.  One such item is their big can of Tuscano Marinara Sauce.  I was really glad to have had this sauce for this dish.

Next time I make this, I will know that it needs to hit the table immediately.  Everyone needs to be AT THE TABLE with hands washed, silverware, napkins and drinks at the ready when that timer goes off.  As it was this time around, the eggs were perfectly hard-cooked, bright yellow and crumbly.  It was really delicious, and I look forward to making it again with a runny center.  (As you may know, I would eat my hand if it had a runny egg on it.)

Remember when I said onions and garlic cooking in olive oil was my favorite smell?  Yeah.  This has pancetta in it.  My house smelled Seriously.  Awesome.

Nestled eggs.  I made the whole recipe (not the "for two" version).  Bill and I had no problem polishing the "serves 4" portion.  But then, we're like that.

I didn't add the basil until later.  This was honestly because I sometimes don't Actually Read the recipe, but I liked the freshness of the basil because of this.

I also sprinkled some pancetta on top.  I think next time I'll leave it out of the sauce and only sprinkle it on top.  The recipe calls for 1 oz for the whole 4 servings, and it disappeared in the sauce.  I'd rather use that little bit on top and preserve the crispiness of the pancetta.  (Not to mention the calories, as I felt the need to add more later because I was missing it.)

I can't wait to try this on angel hair pasta.  I bet I can get my kids to eat it then.  They had cereal this morning.  They have great palates, but the morning is not really when we try new things at ages 2 and 4, ya know?

The Most Important (and usually most rushed through) Meal of the Day

In my house, breakfast's makeup is contingent upon a few things: whether or not the kids have school, what time we have to be out the door, what time Molly gets up (Freddy has some sort of magic internal clock and is constantly within 5 minutes every morning), and how much sleep Mama and Daddy got the night before.  Usually we have cold cereal or scrambled eggs.  Sometimes hot cereal, pancakes or soft boiled eggs ("melty eggs") make it to the table, too.

On a few occasions lately, I've been well rested, not pressed for time, and a little inspired.

One day we had Trader Joe's multigrain pancakes with blueberry sauce.  I served it with blue cheese- and prosciutto-wrapped asparagus.

I sliced the prosciutto into long pieces, sprinkled crumbled blue cheese on them and rolled up the steamed (ok, microwaved with a little water for 90 seconds) asparagus inside them.  I had made these asparagus snacks as a late night treat the night before, and wanted them again in the morning. I figured I put asparagus and goat cheese in my omelet/frittata the morning with leftover salmon when I have it, so why not as a side to pancakes, right?  It also gets a whole serving of vegetables under my belt for the day before I even leave the house!

I made the pancakes according to the package (this batch came out really fluffy and thick, which is why there is only one on the plate in the picture - they're filling!).  I made the blueberry sauce by putting two cups of frozen blueberries (TJ's again!), 1/2 cup of water, 1/8 cup sugar and a mixture of 1 TBS cornstarch and 1TBS water in a sauce pan on medium heat.  As the pancakes cooked, I stirred it occasionally until it thickened.

On another day, we had oatmeal.  We had inspired, chunky, flavorful oatmeal.  I used Trader Joe's Oven Toasted Old Fashioned Oats. (We also like the Multi-Grain Hot Cereal as a rule, and I'm sure it would have made a great compliment to these add ons.)  I made half of the "6 servings" amount on the package.  I added about 1/4 tsp of cinnamon, 1/8 - 1/4 cup of dried cranberries (actually whatever was left in the package from snacks), and I peeled and cubed a whole pear.  I cooked the cinnamon and cranberries along with the oatmeal in order for the flavors to settle in and the cranberries to plump.  I let my kids add the pears at the end, stirring them in before serving.  They loved this and needed me to take pictures of their bowls, too.

 

I have to add that my husband was inspired this morning.  It was a scrambled eggs kinda day and it was his turn to make breakfast.  While cooking, his eyes lit upon the cherry tomatoes on the counter.  He cut them in half, sautéed them in olive oil and seasoned them with a little salt and pepper.  He served them next to the scrambled eggs and served it all with sliced focaccia from Patisserie Margo in Edina. (They are a favorite local bakery of ours - go at lunch time and get the roast beef and roasted red pepper sandwich on a fresh-baked croissant!)  I'm sorry I have no picture of his breakfast, but the tomatoes were sweet and moist and poppy and delightful!  Much, much better than my usual blop of salsa and plain yogurt on the side of my eggs.  (Again, a vegetable serving before you walk out the door!)  He was proud of his inspiration, and so am I.  Go, Bill!

Eating Well Magazine, March/April 2010

Open your April 2010 Eating Well magazine (Avocado) with me and let's see what we're cooking next.  I've marked some, and have already made something, so let's jump in with a check list.  Remember - one from each (or at lest most) category, and at least eight items total.


Vegetarian Tortilla Soup
Butterflied Grilled Chicken with Chile-Lime Rub
Italian Egg Drop Soup
Hilary's Heavenly Eggs
Bacon, Egg & Asparagus Pizza
Rosemary Orange Pot Roast
Spinach & Frisée Salad with Tangerines & Coriander-Crusted Scallops
Broccoli Rabe & Orzo Salad
Avocado Ice Cream

I grilled two more T-Bones last night and made a version of the Spring Salad with Beets, Prosciutto & Creamy Onion Dressing.  I didn't have sweet onions, so I used a leek.  I also used spinach for the leaves and pancetta from Trader Joe's in place of the prosciutto.  (Did you know you can buy a 4 oz. package of  cubed pancetta at Trader Joe's?  It's a staple in our house ever since Freddy wanted to try it and put it in the cart.  Just stick it in a sautée pan and crisp it up.  I put it inside grilled cheese sandwiches the other day, too.  Man, that stuff is good.)  The onion dressing is really fantastic.  I'm going to try to think of ways I can use what's left -- maybe as a spread on a roast beef sandwich?  Dressing for chicken salad?  Dip for steamed green beans?  Who knows it's destiny....

Last minute decision after writing this far and then going grocery shopping:  I'm adding one more because who can pass up soup with horseradish and blue cheese?  Tonight: Creamy Watercress Soup

So, anyone out there wanna cook any of this stuff with me?  Or if you have a subscription to Eating Well and something else looks good to you, let me know how it turns out!

Honey- & Goat Cheese-Filled Fig Muffins

That's right.  The time has finally come.  I made the muffins.  I had A LOT of help.  Luckily, the recipe calls for three bowls to be going at the same time.  2yo boy got to mash and chop and stir to his heart's content, the goat cheese, honey, lemon zest(!) filling.  The entire time.  4yo girl got to "sift" (ie stir with spoon, rake with very clean hands) the dry ingredients.  And I got to stir up the wet ingredients and assemble everything.  That being said, I have no pictures of the actual MAKING of this recipe.  Please enjoy the results, however:

This is an amazing recipe. I tried one right out of the oven - because how could I not?  It was warm, gooey, moist, explosive, sweet - but not too sweet, creamy.  Everything I wanted it to be.  An hour later, I followed the directions for "make ahead" version.  I wrapped one in a paper towel and microwaved it on high for 30 of the 30 -45 recommended seconds.  The filling pretty much disappeared into the muffin. And it was scorching hot.  The kids ate it (after it cooled) for dessert, and thought it was the bee's knees (and of course they did - they made it, after all!).  I nuked one at 20 seconds  for myself, and it was a little better.  When I have one for it's intended destiny of breakfast, I will try 15 seconds, to attempt to preserve the integrity of the goo inside.

A few ingredient notes:  I did use Whole Wheat flour.  I think it makes a big difference not only in nutrition, but also in texture and flavor.  I used "soured milk" (1 cup less 1TBS of milk and 1TBS lemon juice that I let stand while I got everything else together) instead of buttermilk.  Worked like a charm as always.  I got dried Black Mission Figs at Trader Joe's and they were wonderful!

I will definitely make this again.  I may futz with it a little to keep it a little more moist while re-heating.  If you have any ideas or insights on how a person might futz in this way, please tell me in the comments below.  When I microwaved it, I was very happy for the little goo that was left, and the sugar sprinkled on top.  I will also NEVER eat two in one evening again.  This is a VERY filling muffin.  It actually *is* the meal that it is intended to be (and at 6 Weight Watchers' Points, that's a very nice breakfast!)  This is a fantastic brunch party recipe.  Right out of the oven, these are truly outstanding.  It even looks like the picture in the magazine! (Though Eating Well doesn't take pictures with an iPhone, I'm sure.)

UPDATE:  15 seconds in the microwave this morning gave perfect results.  It also preserved the moistness of the muffin itself, so I think no futzing is necessary.  I had posted earlier that I would up the honey and down the zest, but the next day, the proportions in the recipe are really balanced and nice.  I think right out of the oven is, of course, the best, strongest flavor, but these sure hold up.  I'm going to freeze a couple and see how that works out in a week or so.  

Seriously.  Do yourself a favor and make these.

So, what did you have for dinner?

Sunday 2/7/10:

Leftover Pot Roast.  

I didn't have any carrots (What?  Who doesn't have carrots?), so I used what I did have: a turnip, half a rutabaga, a parsnip and some onion.  I let the vegetables caramelize in the pan, then took them out and browned the meat, returned the veggies to the pan and added the wine (a half a bottle of a great red called Big Ass Zin), some water and beef bouillon and 2 TBS tomato paste.

I served them with a new recipe for CreamyMashed Cauliflower .  I used jarred minced garlic and it totally overwhelmed everything else.  [Fail] We threw it out after two bites.  But the Pot Roast was truly wonderful.  I ate it for three days.

Monday 2/8/10:

Pork Roast with Teeny Tiny Potatoes and Roasted Brussels Sprouts.

Tuscan Pork Loin recipe found here.

I only had time to marinade for 30 minutes (read the recipe first, Virginia - not just the ingredients!).  I liked it fine, though, I have to say, I would prefer a smaller portion of this with the fat left on, than to do it trimmed and turning it twice while cooking.  The meat was a little rubbery (though I may have over cooked it by two minutes).  It's becoming stir-fry in it's next incarnation.

Teeny Tiny potatoes (sold as such at Trader Joe's) were cooked for seven minutes in the microwave, then put on a baking sheet with halved Brussels sprouts.  I rendered the fat that I trimmed off the pork loin, and drizzled it on the potatoes and sprouts instead of olive oil and salt.  They were cooked at 375 for the last 15 minutes of the pork's time, then I upped the heat to 400 for the 10 minutes the meat was resting.  I like a little more char on the spouts, and could have used 5 more minutes, but my husband said they were perfect.

Tuesday 2/9/10:

Leftover Pork Fried Rice, Pot-stickers, Tempura Vegetables and Edamame.  
Thanks again, Trader Joe's!

Wednesday 2/10/10:
Eating Well Fish Sticks and Cheesy Broccoli-Potato Mash

These were both on my list of new Eating Well recipes for the month.  Recipes are found  here and here.

The fish sticks were really delicious!  Light, easy, moist on the inside, the right amount of crunch on the outside.  I used all bread crumbs, as all my flake cereal had dried fruit in it.  I can't imagine why a person would need a whole cup of bread crumbs and a whole cup of flakes for the breading for this recipe, though.  The other breading ingredients were right on.  Here's what was left in the bowl after I'd breaded everything.  Yikes that's a lot of bread crumbs.  And hardly any egg white left.

Next time, I'd peel the potatoes.  As you can see, when I quartered the potatoes to make the mash, the skins are left whole.  Maybe a smaller dice to steam them, to preserve some of the nutrition, but the skins were super big and a little unwieldy.  Kids loved the fish sticks.  The one who likes broccoli ate the mash, the other couldn't be persuaded, even though his favorite color is green.  Sometimes you just can't make the sale.

Thursday 2/11/10:

Bobbie's Chicken, Lemon Pepper Pappardelle, Asparagus Spears

Oh, Bobbie's Chicken, you're my favorite roast poultry.  Yes.  I love you even more than a perfect salt and pepper chicken. Yes. I pick at you even more than Thanksgiving turkey.  You are wonderful, succulent, flavorful.  Your bones make really really excellent stock.  I love you, Bobbie the sculptor (and Bert, too!).   Thank you for perfecting this recipe.  Found on page 403 of The New Basics, this is one of our favorite standbys. We rave about it every time.

I served this with Trader Joe's Lemon Pepper Papparadelle pasta and asparagus with butter and lemon.  Our four year old liked the pasta until the pepper kicked in.  Then she ate the egg noodles I'd made just in case.  Our two year old ate the lemony, spicy pasta like it was going out of style.  And no asparagus is safe for long at our table.  Mmmm!

Weekend Meal Plan:

We've been invited out tonight (Friday) with some preschool parents and their friends.  Can't wait to meet new people and I'm so grateful to my parents for taking the kids overnight.  Twice this weekend!!

Saturday we'll have chicken leftovers.  I made some acorn squash with lots of butter and salt to make it extra sweet and delicious for just such an occasion.

Sunday is Valentine's Day.  We have reservations at Piccolo.  Last time we were there (for opening night), we ordered and ate the entire menu.  We have two fewer people in our party this time, and I don't know how I'm going to edit my eating.  Everything was amazing.  I hope/bet there will be some new items and specials this weekend, and cannot wait for Sunday to come so I can eat there again.  Please.  If you live in or near Minneapolis, or if you know someone who does, make a reservation on their site or at Open Table and go as soon as possible.  Little bites, huge flavors, great prices, nice wine list, amazing front of house, and exceptional talent in the kitchen.