Wednesday, February 25, 2015

Lemon Roasted Honey Mustard Chicken

I've been sick so I didn't do step by step photos. Sorry this is the only photo I took.
I tried a few new things with dinner tonight. Happily they were well received. I started out making lemon roasted chicken and a tomato and cucumber salad but ended up with this. I made 10, so there was plenty for the pups as well.

I didn't measure the rub ingredients, but I'll try to estimate as closely as possible.
These chicken thighs have amazing flavor, and you won't believe how easy they are to make!
10 skinless boneless chicken thighs
Freshly cracked All natural Mediterranean sea salt
Freshly cracked organic 4 pepper corn medley
1/4 wedge freshly squeezed lemon juice
1 teaspoon lemon zest
2 Tablespoons good quality extra virgin olive oil, I used Monini IGP Toscano
1 Tablespoon Gulden's spicy hot mustard
3-4 sprigs fresh thyme
1/8 teaspoon Spice Islands died oregano leaves
Drizzle of honey
1 to 1 1/2 cups Sutter Home Pinot Grigio, I used one miniature bottle
1 large shallot, thinly sliced
3 garlic cloves, minced
10 sprigs fresh thyme
10 lemon slices
Preheat oven to 400 degrees F.
Place chicken on a foil lined baking sheet with at least a 1/4 lip.
Crack salt and pepper over each thigh.
Combine olive oil, mustard, lemon zest, lemon juice, oregano and thyme leaves pulled from sprigs in to a small bowl. Spoon or brush on to the chicken. 
Add a drizzle of honey over each thigh, sprinkle in shallots and garlic, then place a sprig of thyme and a lemon slice on each chicken thigh. Pour wine in to baking pan.
Cover with aluminum foil.
Place into oven and roast for 30 minutes.
Remove from oven, uncover, remove lemon slices, add a pat of unsalted butter on top of each thigh. Do not cover with foil.
Place the pan back in oven and continue cooking an additional 10-12 minutes, or until reaching an internal temperature of 175 degrees F
Serve immediately.

For the salad I guess I went a little Mediterranean
I'm guessing at the measurements, so taste as you go and make it to your liking.
Veggie mix
1 English cucumber, sliced
1 pkg cherry or grape tomatoes, sliced
1 orange bell pepper, thinly sliced then diced
12-15 Kalamata, thinly sliced
1 large shallot, thinly sliced
Handful feta cheese
3-4 Tablespoons Regina red wine vinegar
3-4 Tablespoons Extra virgin olive oil
3-4 Tablespoons Honey
2 Tablespoons Gulden's spicy brown mustard
Pinch Spice islands garlic powder
Freshly cracked All natural Mediterranean sea salt
Freshly cracked organic 4 pepper corn medley
Whisk, then pour over veggies.
I placed a handful of chopped spinach leaves on each plate, then topped with the mix above.

Friday, February 20, 2015

Caramel Apple Oatmeal

Good Morning :)

I like to make a hot breakfast for my son. His favorite is porridge aka cream of wheat. I make it with milk, vanilla and a touch of brown sugar. But he also really enjoys a creamy oatmeal. I accomplish this by grinding the oats into a flour consistency.
I decided to try adding a topping to his oatmeal.
3 Tablespoons unsalted butter
1 Apple, cord and diced
1 Tablespoon maple syrup
2 Tablespoons Light brown sugar
2 Tablespoons Apple butter
1/4 cup warm water
1 teaspoon cornstarch
1/8 teaspoon grated naval orange peel
2 teaspoons pure Vanilla extract
1/4 teaspoon apple pie spice or ground cinnamon
1/8 teaspoon Nutmeg

Note: if you have a picky eater, peel the apple, as the skin leaves a slight bite to it.

Core and dice Apple
Zest orange
Melt butter in saucepan over med heat.
Add diced apples, sauté 15-18 minutes. Or until desired tenderness is reached.
Mix cornstarch with warm water, then add apple butter and vanilla.
Followed by the Apple pie spice and nutmeg. I used pumpkin pie spice (what I had on hand) it was good.
Add the brown sugar and maple syrup to the sautéed apples.
Simmer until thickened. Serve over oatmeal, pancakes, waffles, etc. I severed over a creamy spiced oatmeal. Recipe below.
For the oatmeal
I pretty much cook the oatmeal according to the directions on the packaging. With the exception of adding all milk, no water.
I also add 
1 Tablespoon light brown sugar
A pinch Apple pie spice
A splash Pure vanilla extract
No salt, doesn't need it.

Tuesday, February 17, 2015

I ❤ Seafood

A Facebook friend posted the photo below of this lovely "Michael Symon" seared scallop dish she prepared for Valentine's day.
Well... I absolutely love seafood, especially scallops.
I looked up the recipe and watched the video of him preparing it on the chew. Below is my version of his fantastic dish. My son commented it looked and tasted like something they would serve in a 5 star restaurant. Hubs and I agree. After all he is a celebrity chef. ;)
I added screen shots of his recipe below.
All three of these recipes turned out so well. We thoroughly enjoyed them.
I added garlic to my sauteed spinach.
I also roasted cherry tomatoes and added them to the dish as well.
Another love of mine is mushrooms. I made a creamy whole wheat mushroom pasta as a side. I will post the recipe in a separate post.
I wasn't sure if my son would like scallops. So, I baked a beautiful tilapia fillet for him. 
I rinse the fish, placed on a nonstick pan, then seasoned it with old bay, lemon pepper and sweet basil, then topped with 3 pats of unsalted butter.
Baked at 400° for about 18 minutes.

Below is Michael Symon's recipe for seared scallops, and photos of his creation on the chew. 
I can tell you from my experience, you need to have the heat very high and the scallops very dry to get a sear like his.
Even though I dried my scallops, they almost instantly leaked juices into the pan.
I did not use the Orange (zest and juice)
I had it on hand but forgot to use it. Honestly, it did not need it. But I will definitely make this again with the Orange and update this post.

Thursday, February 12, 2015

Happy Valentine's Day

Taking time to acknowledge one another.
Social media has taken so much emotion out of our interactions with one another.
Remember the good ole days when we took pen to paper to show those we cared about that we were thinking of them? I'm grateful that my dear friend Dianna reminded me. It's almost a lost art.

I want to send a very warm thank you to Dianna for the beautiful Valentine's day card.
You know the saying... God works in mysterious ways. Well, sometimes God works through us.
                    Perfect timing! ☺

I know you can no longer comment here because you have closed your Google account. But I really wanted to acknowledge your kindness and share with others. 
I agree with you about pen to paper. It still holds so much importance.
You never know just how much someone might need that surprise letter, note or card in the mail.
Yours came with precious timing Dianna, I truly appreciate you.
Much love to you dear friend, May God bless you for all the kindness you share.