Honey Mustard Chicken with a Crunch

After a weekend of food, friends, diner breakfast, and drinks I wanted a slightly healthier Sunday night dinner. I was working with what we already had around, since I hate to grocery shop and we had been gone a lot.
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Honey Mustard Ingredients

1/2 cup honey
1/2 cup yellow mustard
2 tablespoon orange juice
1 large clove garlic, minced

Honey Mustard Directions

Wisk honey, mustard, orange juice, and garlic
Refrigerate for at least an hour before enjoying

I love honey mustard. I know you can buy it but this is better. I sneak a little spicy brown into it as well which better rounds out the mustard vs. sweet flavor. A splash of cider vinegar would be good too.Honey mustard is so versatile! Marinate chicken in it, dip veggies in it, put it on salad, put it on a sandwich…the possibilities are endless. Bottled honey mustard always has a few weird preservatives and when it’s this easy to make, why buy it?

Honey Mustard Crunchy Chicken Ingredients

chicken tenders or chicken breasts
1 egg (with 1 tbs water), whisked
½ cup flour
¾ cup breadcrumbs (half panko, half regular bread crumbs)

Honey Mustard Crunchy Chicken Directions

1) Marinate chicken tenders in honey mustard.
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2) Set up your flour, eggwash, breadcrumbs, in that order
honey_must_flour_290_200 honey_must_egg_290_200honey_must_crumbs_290_200 3) dip the chicken into the flour, egg, and breadcrumbs
4) bake 20 minutes at 375 on a sprayed cooling rack on top of a baking sheet, turning once

This was so great! I really liked that I could taste the honey mustard and the crunch on the outside was awesome. I served it with honey mustard on the side but could have tossed the crispy tenders in the sauce too. I think I was too scared that the crunch wouldn’t stick since they were baked, not fried.
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Mr. J and I thought the chicken was cooked perfectly. It was a fun and different dinner that was lighter than the restaurant equivalent since the chicken wasn’t fried. I served it with couscous (where I snuck in some finely chopped baby spinach for another veggie dose) and some yellow squash and leeks we had.
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A Comeback with Chicken

I know a few of you felt cheated with the Brownie post. In an effort of full disclosure: I love all food. I love to make things myself and I love that which others make for me too. There are not as many restaurant reviews as I originally anticipated but winter in New England makes us hole up inside sometimes.

I’ve been sick so I agree that my recent posts are not all AMAZING. The other night I did make a pretty amazing meal. Without further ado…I present to you: Smoky Grilled Chicken with Mango Salsa. Boo-yeah.

Ingredients

2 chicken breasts
marinade
spice rub
1 ½ cup chopped mango
1 cup chopped tomato
½ cup chopped roasted red pepper
½ cup cider vinegar
¼ cup vegetable oil
½ tsp brown sugar
½ tsp crushed red pepper flakes

Directions

Marinate the chicken and then dredge into the rub. I used my fav lime salad dressing and a rub blend I got Mr. J in Seattle from the famous Chef Tom Douglas.
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Grill the chicken until cooked through. Since our chicken breasts were so enormous I cut them each in half (yes, those are 2 breasts cut in half, woah!)
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Chop the mango, tomato, roasted red pepper pieces. Add vinegar, oil, sugar, and red pepper flakes. Roughly mix with a fork to incorporate all the flavors. Let stand while chicken finishes cooking.
mango_salsa_290_200Serve over rice with salsa spread on top.
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This was so easy and was wonderful! The chicken was veryyy spicy because of the rub but I liked that combo with the sweet salsa. Mr. J may not have been expecting the kick during his first bite! I hadn’t been sure what to make for dinner when I defrosted chicken early that morning but this was almost all pantry/freezer items!

I used frozen mango chunks that I keep handy for smoothies or when we’re just out of produce and I’m in fruit-withdrawal. Since mango can be so pulpy or fibrous I probably should have chopped it while frozen, but I didn’t care that it wasn’t perfect. Pineapple would be a great alternative!

We ate the chicken & mango salsa over instant brown rice to cut the spice. I steamed some pea pods on the side. I really enjoyed this flavorful & instant dinner! It was refreshing and was a perfect amount.

Oodles of Noodles in a Chicken Stir-Fry

It has been awhile since I made an exciting meal that I was really truly happy with. I don’t think my standards were too high, I’ve been busy and a few recipes fell a bit short. I LOVED this. Super flavorful and fresh tasting. The sauce was a great combo of sweet and spicy. It was quick to whip up and made great leftovers for lunch the next day.

Ingredients

1 orange pepper
1 cup pea pods
2 cups bean sprouts
1 package asian noodles (Nasoya or similar)
½ cup cashews
1/2 cup chicken stock or veggie stock
3 tablespoons soy sauce
1 tablespoon sugar
1 teaspoon cornstarch dissolved in 1 tablespoon water
1/2 teaspoon distilled white vinegar
1/2 teaspoon sesame oil
3 tablespoons ginger peanut sauce or 3 tbs minced peeled fresh ginger
1/2 teaspoon crushed red pepper
1 tsp chopped garlic

Directions

In a small saucepan, combine the stock with the soy sauce, sugar, cornstarch slurry, vinegar and sesame oil. Stir to dissolve the sugar. Add peanut oil, ginger and crushed red pepper and cook over high heat, stirring, until fragrant and golden and boil over high heat until thickened and glossy, about 1 minute. Add garlic and simmer over low heat for 10 minutes.
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Fry chicken and start boiling water. Flash-steam the pepper slices and pea pods before adding into a large skillet or wok with some of the stir-fry sauce. I got a nifty double-boiler/strainer and it made it easy to flash team then use the same pot of water! 2 in 1!
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Start dry roasting the cashews separately while water boils for the noodles (or rice if you prefer). Fresh Asian noodles cook for about 10 minutes then they cook for another 2 in the sauce with your chicken & veggies.

Add the sauce into the veggie skillet and add the noodles when they’re ready. Cover the pan while everything combines for 2-3 minutes. Add the cashews right before serving.
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If you haven’t used these noodles you should try them. They are in the produce section of the supermarket and come in Chinese (round), Japanese (flat & my favorite) and wonton wrappers. Regular spaghetti works fine too, but these noodles absorb the stir-fry sauce better.
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This ended up making about 3 pretty hefty servings. It was really good and a perfect amount of sauce.

Wine IN Dinner and WITH Dinner

Chicken Marsala

Another Mr. J delighted our group with his Chicken or Filet Marsala.

I was very appreciative that he accommodated my inability to eat red meat by offering the chicken option! (hopefully that helped the meal not break the bank either!) He based it off a Weight Watchers recipe

Ingredients

2 tsp olive oil
2 tsp butter
1 cup mushrooms, sliced (he used baby portabella)
1 pound uncooked boneless, skinless chicken breast (there was also a filet option)
1 tsp dried thyme
½ tsp salt
¼ tsp black pepper
½ cup Marsala wine
1 ¼ cup reduced sodium chicken broth (for the filet the sauce used beef broth)
1 ½ tbs cornstarch

Directions

1) Heat oil and butter in a large skillet over medium-high heat. Add mushrooms and sauté until tender and releasing liquid, about 5 minutes.


2) Meanwhile, season chicken on both sides with thyme, salt and pepper. Move mushrooms to outer edge of skillet once cooked. Place chicken in center of skillet and sauté until golden, about 2 to 3 minutes per side.

3) Add wine to skillet; simmer 1 minute. Add 3/4 cup of broth and simmer, uncovered, until chicken is tender and cooked through, about 8 minutes.

4) Dissolve cornstarch in remaining 1/2 cup of broth in a small bowl; add to skillet. Simmer until sauce thickens, stirring constantly and incorporating mushrooms into the liquid, about 1 minute. Serve chicken with mushroom sauce spooned over top.

He served it with mashed russet potatoes and broccoli. We loved it!

Pie for Dinner: Tortilla Pie

I was in the mood for something fun and after scouring the fridge I thought about Mexican. I went with a tortilla pie and it was great! All the ingredients were things I had on hand and threw in what I had.

My thought was that it could come out too messy if there was too much liquid. Since flour tortillas won’t absorb much I tried to keep that in mind.

Ingredients

3 flour tortillas
1 can pinto beans
½ cup salsa
2 cups chicken, chopped
2 cups spinach, chopped
1 cup brown rice
1 cup corn
1 cup shredded cheddar
2 tbs taco seasoning

Directions

1) Cook chicken with taco seasoning.

2) Cook rice and then mix in spinach. I used instant brown rice and and the spinach wilted perfectly when mixed in. Serve the unused portion on the side. Putting some in will help keep everything from getting soggy.

3) Spray an empty skillet with non-stick spray and toast each side of the tortilla.
4) Rinse beans and add ¼ cup of salsa. Mash the beans and mix the salsa evenly with a few lumps remaining.

5) Layer toasted tortialls with bean spread, chicken, corn, cheese, rice & spinach, and sprinkle with taco seasoning. Repeat layers ending with a tortilla on top.

6) Bake 20 minutes at 350. Sprinkle with cheese if desired and salsa.

I had some leftover breaded chicken pieces that worked really well. The spinach was a good way to add another veggie and tomatoes might have made it too runny. Keeping the salsa out of the pie kept the consistency perfect. I had some salsa con queso cheesey dip so I drizzled some of that too. Mr. J and I liked it a lot and will definitely make it again!

Say mmmm: Chicken Pot Pie with Cheddar Biscuit Topping

This is a great meal to come home to or to pull out of the freezer (adding drop biscuits just before cooking).

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I’m not a fan of peas, so I don’t include them in my pot pie. In the past, I’ve included edemame for some color. Individual ramekins would mean you could customize per person! How fun?! Turkey instead of chicken, sweet potatoes, celery, turnips, or anything else you like of would be great additions too.

I make this occasionally and thought it was a great use for leftovers too! I made a crock pot recipe the other day which wasn’t great. It was chicken, white wine, cream cheese, onions, and a packet of italian dressing. I served it over egg noodles and it was OK but not overly blog-worthy. When photographed it showed how white it was!

Ingredients

2 chicken breasts, cooked
2 cups carrots, cooked and cut into bite sized pieces
1 cup corn
2 medium potatoes, cooked and cut into cubes
1 can cream of celery soup (or cream of potato, or cream of mushroom, or cream of chicken)
1 cup milk
drop biscuits (recipe below)

Directions

1) Cook potatoes and preheat the oven to 375 degrees.
2) Cook carrots and corn.
3) Tear or dice chicken and put into a greased 9” pan.
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4) Add chopped potatoes, chopped carrots, corn, and onions.
chickenpotpie2_290_2005) Combine cream of celery soup and milk. Pour into pan.
6) Mix the pot pie insides and spread drop biscuits onto the top.
7) Bake 30-40 minutes at 375 degrees.
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Drop Biscuits Recipe
Ingredients

1 cup flour
1/4 teaspoon salt
2 teaspoon baking powder
1 teaspoon sugar
4 tablespoons butter, cut in small chunks
3 to 4 tablespoons milk
1/2 cup shredded cheddar (if desired)

Directions

1) Combine flour, salt, baking powder and sugar in a bowl stirring well.
2) Cut in butter to form small chunks.
3) Stir in enough milk to form a wet batter (I make it more soupy when it is for topping).
4) Mix in cheddar (if desired).
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The drop biscuits don’t look great, but trust me, it is awesome when baked. This time I turned the broiler on for the last 2 minutes to get it more golden once I was sure the biscuit was totally cooked and not gummy underneath.

I like these amounts but thought about mixing the insides with cream of celery soup and a cup of chicken broth. I’ll probably try it next time. Sometimes I make a second one and leave off the topping to freeze it. Just add the topping before baking. Pie crust or puff pastry would make a good topping too, but I’m partial to the biscuit myself. Enjoy!