Tomato and Garlic Chicken

     This is a recipe that I totally hacked from The Pioneer Woman, but I love my version-even though I bet that the real version is way more amazing.  My version is super easy and perfect for something quick to throw together for a weeknight meal.  The Pioneer Woman's version is also simple, but she creates her own sauce...  Someday I will have to try the real deal...maybe on a Saturday.

Tomato and Garlic Chicken

Ingredients
1 tbs butter
2-3 tbs olive oil
1-2 lb chicken thighs
1 jar of Newman's tomato basil sauce
fresh herbs
4-8 cloves of garlic
salt and pepper

Method
Preheat the oven to 400 degrees.
1. Heat a dutch oven over medium high heat.  Add the butter and oil.  Once warm, brown the chicken on each side-about 2 minutes per side.
2. Remove the chicken and stir in the tomato sauce, herbs, and whole garlic cloves.  Place the chicken back on top of the sauce, spooning a bit of sauce over the chicken.
3. Cover and bake for 1 hour.
4. Serve alone or over pasta.

Crock Pot Sweet and Spicy Wings

     The first Sunday of the NFL-a day Arnauld has been counting down to since the Superbowl way back in February.  To say that he is obsessed with football is an understatement.  I don't understand the big deal or the draw of fantasy football, but I decided to be a supportive wife, at least to kickoff the season so I made some football inspired wings to celebrate this "big day."

Crock Pot Sweet and Spicy Wings
Recipe from followinginmyshoes.com

Ingredients
1/4-1/2 cup packed brown sugar
1/4 cup soy sauce
1/2 cup creamy peanut butter
2 garlic cloves, crushed
2 tbsp Sambal Oelek
2-4 lbs chicken wings
cooking spray

Method
1. Spray crock pot with cooking spray and add the wings.
2. In a small bowl, combine the remaining ingredients and stir to combine.  Pour over the wings and then stir so that all of the wings are coated.
3. Cook on low for 2-4 hours.  The broil for 3-5 minutes or until the skin is crispy.

 In case you also have no idea what Sambal Oelek is, here is a picture.  I had to do a little research before heading out and finally finding this stuff at Target.

Jerk Chicken

     Today is Arnauld's 30th birthday.  He is so hard to excite when it comes to meals and food.  Give me a bowl of ice cream or a fun new salad and I couldn't be happier.  Arnauld of the other hand always has the same reaction, "it's fine."  Today I have a personal day to celebrate his birthday...he has to work.  Poor guy.  I have been thinking and thinking about what to make for dinner tonight because I want his birthday meal to be somewhat special-even if he has to work late.  I finally came up with something that I think just might make him smile-jerk chicken.  Whenever jerk chicken is on the menu for lunch at his job, he always comments on it.  Hopefully my recipe comes close to that of the executive chefs at his work cafeteria.

Jerk Chicken

Ingredients
1 tsp salt
1 tsp ground allspice
1 tsp brown sugar
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp ground nutmet
1/2 tsp black pepper
1/2 tsp ground ginger
1/4 tsp cayenne pepper
1/4 tsp cinnamon
1/4 tsp thyme leaves
1 lb chicken
1/4 cup vegetable oil

Method
Preheat the oven to 350 degrees
1. Combine all of the spices in a large ziplock bag.  Add the chicken and toss to coat.  Refrigerate for 4-8 hours.
2.  Pour the oil into a baking dish.  Add the chicken.
3. Bake for about one hour and 20 minutes, or until the chicken is cooked through.

French Chicken Salad

     I'm part of the Biggest Loser at school.  I joined as some extra motivation to get myself moving a little more.  Having a baby is an easy excuse to say, "I just can't workout today", or "I don't have time to eat right."  Working out has proven to be more challenging, mostly because of time.  But I have found a way to be a little creative and have taken to walking on the track at school before work a few mornings a week.  Luckily, my pal Elena has decided to join me and it's a great start to the day.  We get to catch up and chat, get in a workout before 8 am on a work day, and the best part has been the fresh cold air!  Part of being a part of the Biggest Loser club is sharing recipes.  This recipe was passed along by the school nurse.  I made this chicken salad for lunch last week and ate it in my salad.  The recipe suggests making lettuce wraps filled with the chicken salad.  I didn't have tarrgon, which I am told really made the recipe.  Still, it was a nice change from my usual lunch-soup. 

French Chicken Salad

Ingredients
1/2 lb chicken, cooked and diced
1 apple, chopped
1/4 cup shallot, chopped
3 celery stalks, chopped
t tsp finely chopped fresh tarragon or 1 tsp dried
2-3 tbsp chopped walnuts
2 tsp white wine vinegar
4 tbsp plain Greek yogurt

Method
1. Combine all of the ingredients in a bowl.  Mix.

Pesto Chicken Pasta

     So far my New Year resolution to make more homemade meals on the weekend is four for four.  This weekend I looked to realsimple.com for a dinner idea.  I sent Arnauld the link (since he has taken to working on Saturdays...) and he quickly responded that he though it looked delicious.  Luckily this was an easy dinner to prep and then throw together.  I baked the chicken ahead of time and when Arnauld got home, we boiled pasta, threw the rest of the ingredients in the pot, and dinner was ready.  This could easily become a quick week night meal.

Pesto Chicken Pasta

Ingredients
4 boneless skinless chicken thighs
salt and pepper
1 lb rigatoni
olive oil
1/2 cup kalamata olives, cut in half
1 cup mini mozzarella balls, halved
3/4 cup pesto

Method
Preheat oven to 400 degrees
1. Rub chicken with olive oil and sprinkle with salt and pepper.  Roast on a baking sheet for 20-25 minutes or until cooked through.  When cooked, use two forks to shred the chicken.
2. Cook pasta according to package directions.  Drain and return to pot.
3. Stir in pesto, chicken, olives, and cheese. 

Buffalo Chicken Chili

     I made this for lunch last week...I was on sort of a buffalo kick!  I never got around to snapping a picture but I thought the recipe was worth sharing.

Buffalo Chicken Chili
Ingredients
1 1/2 lb raw boneless skinless chicken breasts, halved
1/4 tsp each salt and black pepper
2 cups low-sodium fat-free chicken broth
Two 15.5 oz. cans cannellini beans, drained and rinsed
3 cups chopped celery
2 cups peeled and chopped carrots
2 cups chopped onion
1 tsp chopped garlic
1 tsp chili powder
1 tsp ground cumin
1/3 cup plus 2 1/2 tsp. Frank's Red Hot Sauce
1/2 cup plus 2 tbsp crumbled blue cheese


Method
1. Sprinkle salt and pepper over the chicken and place in the crock pot.
2. Add the rest of the ingredients except the hot sauce and cheese.  Stir.
3. Cover and cook for 3-4 hours on high or 7-8 hours on low.
4. Remove the chicken and shred using two forks.  Return to the crock pot along with 1/3 cup of Hot Sauce.  Stir.
5. Serve topped with a splash of hot sauce and crumbled blue cheese.

Skinny Buffalo Chicken and Blue Cheese Dressing

     Skinnytaste.com is a great website for healthy recipes.  I have made several dishes and all have been great.  This weekend I attempted this shredded buffalo chicken in the crock pot with homemade blue cheese dressing.  The shredded chicken could be made into lettuce wraps, as suggested on Skinnytaste.  I plan to use it in salad this week for lunch.  In addition to being delicious and versatile, this recipe was easy-my number one criteria these days. 

Shredded Buffalo Chicken

Ingredients
1-2 lb boneless, skinless chicken breast
1 celery stalk
1 small onion, diced
1 clove of garlic, minced
1 celery stalk
2 cups vegetable broth
1/2 cup Red Hot Wing Sauce

Method
1. Place chicken in crock pot.
2. Add onion, celery stalk (whole), garlic, and broth.  If the broth does not completely cover the chicken, add water.
3. Cook on high for 4 hours.
4. Remove chicken from the crock pot. Reserve 1/2 cup of the liquid and discard the rest.
5. Shred the chicken using 2 forks.  Return to the crock pot.  Add the hot sauce and cook on high for 30 minutes.

Skinny Blue Cheese Dressing
Ingredients
1/2 cup blue cheese
1/2 cup plain Greek yogurt
1 tbsp mayo
1 tbsp white wine vinegar
1 tbsp lemon juice
1/8 tsp garlic powder
salt and pepper to taste

Method
1. In a small bowl, use a fork to mash together the cheese and yogurt.
2. Stir in the remaining ingredients.
3. Season with salt and pepper.

We are our own party whenever we are all together...which is pretty often!

Wren loves Maverick so much she wants to eat him.

Cooking Light Meyer Lemon Chicken

     Happy 2013!  Last year, after January 1st, I heard of someone who wanted to make gains in the new year.  So often at the start of a new year, people want to lose weight or lose a bad habit.  I love the idea of gaining something positive.  I have been inspired by the wave of kindness that has swept the nation, however, most examples I have heard about involve people buying things for others-cups of coffee and gift cards at the grocery store.  These things are nice and are sweet gestures that can definitely make someone's day and inspire them to also do something kind.  I think that this will to be kind can also be something much smaller, a smile, a held door, a genuine "how are you?"  I'd like to try and incorporate more of this small acts of kindness into my every day life.
     Another gain, is healthier weekend meals!  Arnauld and I have gotten into a bit of a rut of quick weekend dinners-often involving take out or something that can be whipped up fast.  I proposed more homemade meals that we can prepare or at least decide on together.  This meal will allow us to not only eat healthier but we will also gain time together in the planning and preparation.  An added bonus...my blog will also benefit!
     This week, I got the January/February issue of Cooking Light which featured 25 new chicken recipes.  I read the variety of recipe titles to Arnauld over dinner last night and together we decided on a skillet meal, Meyer Lemon Chicken.  The end product was colorful and delicious.

Meyer Lemon Chicken

 Ingredients
4 chicken thighs, skin on
1 tsp kosher salt
3/4 tsp pepper
Cooking Spray
2 tbsp olive oil
1 lb red potatoes, cut into cubes
1 lemon, cut into 1/4 inch slices
1/4 cup shallots, finely chopped
4 cloves of garlic, thinly sliced
1/2 cup white wine
1/2 tsp thyme
1 cup vegetable broth
1 tsp cornstarch
2 oz Castelvetrano Olives-(these are green olives in case you didn't know either!)
2 tbsp lemon juice
2 tbsp butter
1 tbsp fresh parsley, chopped

Method
Preheat oven to 400 degrees
1. Sprinkle chicken with salt and pepper.  Coat with cooking spray.  Add to a skillet, heated over medium-high heat, skin side down.  Cook for 6 minutes or until the chicken is golden brown.  Flip the chicken over and place in over.  Cook for 12-18 minutes or until the chicken is cooked through.
2. Remove the chicken from the skillet and keep warm.  Remove excess grease from the pan and then add 1 tablespoon of olive oil.
3. Add the potatoes to the skillet.  Cook for 3 minutes on each side, or until browned.  Remove from skillet.
4. Add the lemon slices to the skillet and cook each side for 1 minute.  Remove.
5. Add remaining oil to the skillet and mix in the shallots and garlic.  Saute for about 2 minutes and then add the wine and thyme.  Cook for 1 minute or until most of the liquid has evaporated.
6. Return the potatoes and lemon to the skillet.  Add 2/3 cup of the vegetable broth and the remaining salt and pepper.  Cook for 2 minutes or until the potatoes are tender.
7. Mix together the cornstarch and the rest of the vegetable broth.  Add this mixture to the skillet and bring to a boil.  Cook for 1 minute, stirring occasionally.
8. Stir in the lemon juice and butter.  Continue stirring until the butter is melted.
9. Return the chicken to the skillet, covering with the sauce.  Sprinkle with parsley and serve.

Last week, while on break, I got to spend some time with my nephews.  One of my favorite gifts I bought this year was for them.  Each month they will receive a box containing everything they need to complete a couple of art projects.  It comes from a company called Kiwi Crate.  I was excited to help them decorate these penguins that we later used to play Penguin Bowling!

Chicken and Cabbage Dinner...and Baby Food!

     Being on vacation has allowed Arnauld and I to make dinner together for the first time in what seems like forever.  We have enjoyed just being together at home.  We made a delicious steak dinner one night, complete with a homemade marinade,mashed potatoes and veggies.  The next night I found recipes for chicken and cabbage-both will be added to our weeknight rotation.
     And for some other exciting news, Wren now eats solid foods.  She has been acting ravenous this week.  I had been planning to introduce solids when she was closer to six months but she just seemed ready.  So I took a trip to whole foods and bought some sweet potatoes, bananas, peas, carrots, and avocados.  I figured out how to use the Baby Beaba that we were gifted and our kitchen was transformed into a baby food making factory.  So far she has only tasted bananas, which she loves.  She has quite the variety of food waiting for her in the freezer now.  Our baby is growing up fast!

Chicken with Caramelized Garlic and Brown Sugar Glaze

 Ingredients
1/2 stick butter
2 cloves garlic
1/2 cup brown sugar
1 lb chicken

Method
Preheat oven to 350 degrees
1. Melt the butter in a small saucepan over low heat.  Add garlic.
2. Place the chicken in a baking dish.
3. Add the brown sugar to the butter and increase the temperature to medium.  Stir often.  Once the butter and sugar begin to combine, about five minutes, pour over the chicken.
4. Bake for 45-50 minutes or until the chicken is cooked through. 

Roasted Cabbage with Lemon
Ingredients
1 head of cabbage
2 tbsp lemon juice
2 tbsp olive oil
salt and pepper

Method
Preheat oven to 400 degrees
1. Chop cabbage into 6-8 wedges.
2. Whisk together the olive oil and lemon juice.
3. Brush all sides of the cabbage with this mixture.
4. Season with salt and pepper.
5. Place on a baking sheet and roast for 15 minutes.  Use tongs to flip the cabbage and bake for additional 10-15 minutes.

Baby food!

 

Slow Cooker Coconut Ginger Chicken With Vegetables

     As we await Hurricane Sandy, I am anxious to get done as many tasks and chores that use electricity for fear that we may lose power.  So as I am blogging, the dishwasher and drier are running, a new book has been downloaded to read on my iPad, and meals are in the process of being prepared.  We went to the store last night to pick up some snacks and diapers and many of the shelves were bare.  Who knew that chips were a storm necessity? Here's to the hope that the storm passes quickly and as quietly as possible.

Slow Cooker Coconut Ginger Chicken with Vegetables

 Ingredients
2 cloves garlic
1 small onion
1 inch cube of ginger
1 tbsp olive oil
1 tbsp butter
1 lb chicken, cut into bit sized pieces
1 can coconut milk, not shaken
1 tbsp cornstarch
1 cup peas
1 cup corn

1/2 tsp pepper
1 tsp ground cumin
1 tsp ground coriander
1 1/2 tsp ground tumeric
1 tsp salt

Method
1. Combine the spices in a small bowl and set aside.
2. In the food processor, combine the ginger, garlic, and onion.  Pulse until a paste is formed.
3. Place the olive oil and butter in the bottom of your slow cooker.  Place the pot from the slow cooker over your stove burner, on medium high heat.  Add the garlic, onion, ginger paste and cook for a few minutes.  Then add the spice mixture and cook for a few minutes while stirring constantly.
4. Move the contents in the slow cooker pot to one side and then add the chicken to the opposite side.  Cook the chicken slightly on all sides and then stir in with the spices.
5. Open the coconut milk and remove the cream from the top and save it in a small bowl.  Pour the remaining coconut milk over the chicken.
6. Add the corn to the mixture and place the crock pot bowl back in the crock pot.  Set on low and cook for 4 hours.
7. Add the cornstarch to the saved coconut cream and whisk together.   Stir into the crock pot and add any additional vegetables.  Cook for another half hour before serving. 

Chicken and White Bean Chili

     Fall is definitely in the air and all over our lawn!  Every time by dogs come back in the house after being outside, the wind blows in a ton of leaves.  This past weekend, we took advantage of the chill in the air and the pretty colors outside by visiting Jones' Pumpkin Farm.  My sister and her family are back in Connecticut, so we went with them.  I have gone with my sister and her kids every year since Jaxson, her oldest, was born.  It was fun to bring my own baby this year and share the experience with her, even though she slept a lot of the time. 
     Fall cooking is my favorite.  There is something inviting about making the transition from the fresh flavors of summer to the cozier, warmer dishes associated with autumn.  My friend Ali made a chicken and white bean chili over the weekend for a housewarming party she hosted.  I googled the recipe, originally from Better Homes and Gardens, but put my own spin on it...for convenience sake!

Chicken and White Bean Chili
Ingredients
1 tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 cups vegetable broth
1 1/2 cups water, divided
1/2-1 lb chicken breast, cooked and cut into bite size pieces
1 1/2 tsp cumin
1/2 tsp salt
1 small can green chili peppers
1 can white beans (Navy or Cannellini)
3 tbsp flour

Method
1. In a medium dutch oven, saute onion and garlic in olive oil over medium high heat.
2. Add broth, water, chicken, cumin, salt, beans, and chili peppers.  Stir everything together and simmer for 15-20 minutes.
3. Whisk together the remaining 1/2 cup of water and the flour.  Stir into the chili.  Continue to simmer for 15-20 minutes.

Coconut Chicken

    I pinned this recipe a while ago and was waiting for a good day to try it out because I love anything with coconut.  When Arnauld suggested salad for dinner on Sunday, I thought coconut chicken would be the perfect protein to add.  I was even more surprised when Arnauld agreed!  He is usually not the type of guy who goes for anything sweet.  I was pleasantly surprised that he enjoyed the meal...maybe my sweetness is rubbing off on him!

Coconut Chicken

Ingredients
 1/2 lb chicken tenderloins
1/2 cup all purpose flour
1 egg, beaten
1/2 cup panko bread crumbs
1/2 cup shredded, sweetened coconut
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoons canola oil

Method
Preheat the oven to 400 degrees.
1.  Create 3 stations for your chicken.  The first should be a shallow dish with flour, the second a bowl with the beaten egg, and the third another shallow dish with a mixture of panko, coconut, salt, and pepper.
2. Coat the chicken in flour, dip in egg, the toss in the coconut mixture.
3. Heat a skillet over medium high heat.  Add the oil.  Then place the chicken in the skillet in a single layer.  Cook each side for 2-3 minutes.
4. Next transfer the chicken to a a baking sheet lined with foil.  Bake for about 10 minutes or until the chicken is cooked all the way through.

In other news...Wren is starting to share her smile with us more and more every day!

Pesto Chicken Bake

     A trip to my Grandma's house this week revealed that garden season is almost officially over.  Gram has begun to rip up all of her plants and her garden is once again looking winter bare.  I asked her if it made her sad to tear her garden apart, given that it is so much work to create and it is all gone so quickly.  She didn't seem phased, after probably more than fifty years of this process she must be used to it.  I on the other hand was a little sad.  The end of her garden symbolizes the end of summer.  I also enjoy the happiness that the garden brings my Grandma.  She is so happy to work outside and share her garden's bounty with others.  Just this week she brought two pumpkins to us to decorate our front porch.  There is something about her garden that makes Gram seem more alive- a little extra sparkle in her eye.
     This recipe was something I spotted on skinnytaste.com and I used fresh basil, garlic, and tomatoes from the garden to pull off this fresh and simple dinner.

Pesto Chicken Bake

Ingredients
2-4 boneless, skinless chicken breasts
salt and pepper to taste
4 tsp pesto, see recipe below
1 medium tomatoes, sliced thin
2 tsp grated parmesan cheese

Method
Preheat oven to 400 degrees
1. Wash the chicken and pat dry with paper towel.  Slice the chicken in half to create thinner pieces.  Season with salt and pepper.
2. Place the chicken on a baking sheet lined with foil.  Spread a teaspoon of pesto on each chicken cutlet.  Bake for 15 minutes or until the chicken isn't pink in the center.
3. Remove the baking sheet from the oven.  Top each cutlet with slices of tomatoes and parmesan cheese (you may also use mozzarella or combine both cheeses).  Bake for 3-5 minutes or until the cheese melts.

Pesto
Ingredients
1 cup basil
1 clove garlic
1/4 cup grated parmesan cheese
salt and pepper to taste
2 1/2 tbsp olive oil

Method
1. Combine basil, garlic, cheese, salt and pepper in the food processor.  Pulse until smooth.
2. Slowly add the oil and continue pulsing.

Dijon and Maple Chicken

    So Arnauld and I are getting back into the swing of dinners together at home.  I do the cooking and he just gets home early enough to eat.  I guess that's the beauty of not working in the summer.  We'll see how I am able to keep this up in the fall...with a baby, while working.  Somehow I think we'll manage- especially since most of the recipes I attempt are fairly simple and easy to prepare.  Time will tell.

Dijon and Maple Chicken
Recipe from wittyinthecity.com

Ingredients
1 package boneless, skinless chicken thighs
1/2 cup Dijon mustard
1/4 cup maple syrup
1 tbsp rice wine vinegar
fresh rosemary

Method
Preheat oven to 450 degrees
1. Combine mustard, syrup, and vinegar in a small bowl.
2. Place chicken in a foil lined baking dish.  Season the chicken with salt and pepper.
3. Pour 2/3 of the mustard mixture onto the chicken.  Turn the chicken over to coat the chicken completely.
4. Bake the chicken for 40 minutes.  Halfway through, drizzle additional sauce over the chicken to keep in moist.
5. Remove from over and sprinkle with rosemary.  Allow to sit for 5 minutes before serving.


     

Greek Chicken Thighs

     Today was a great day!  I was finally able to get back into our kitchen and make a real dinner served on real dishes and eaten with real silverware.  While the kitchen isn't quite complete, it is functional.  My dad has spent nearly every day off he has had since May in my kitchen.  He has put more thought into every aspect of our new kitchen than I can even fathom.  It makes our new kitchen all the more special.  This was the first kitchen that my dad completely remodeling.  I know he has learned a lot along the way and my entire family has also learned a lot from my dad through the process.  He likes to share about his thought processes and decisions that he has made.  Just today I learned all about installing molding and the different finishes you can use for creating perfect corners.  Did you know that you can get better quality lumber at a lumberyard for a lot less than at Home Depot?  It's amazing how much my dad knows about so many different things.  It has been fun to see it all come together and then today to be able to see it all in action.  I can never thank my dad enough-or my mom for putting up with all the time he has spent at my house in the last few months. 

Greek Chicken Thighs
Recipe from fortheloveofcooking.net

Ingredients
2 tbsp olive oil, divided
1 large shallot, sliced into thin rings
1 garlic clove, minced
6 boneless skinless chicken thighs
salt and pepper
garlic powder
dried oregano
1 pint grape tomatoes
1/2 cup kalamata olives, cut in half
1/2 lemon, juiced
Zest of 1 lemon
2 tbsp fresh parsley, chopped and divided
2 tbsp feta cheese, crumbled


Method
Preheat oven to 425 degrees
1. In an oven safe skillet, heat 1 tablespoon of olive oil over medium heat.  Add the shallots and cook for about 2 minutes or until tender.  Then add the garlic and cook for 1 minute.  Remove the shallots and garlic from the skillet and set aside.
2. Season the chicken with salt, pepper, garlic powder, and oregano. 
3. Add 1 tablespoon of olive oil to the skillet then add the chicken thighs.  Cook for 2-3 minutes on one side.
4. Flip the chicken and add the shallots mixture, tomatoes, olives,  1 tablespoon of parsley, lemon juice, and lemon zest.
5. Place the entire skillet in the oven and bake for 10 minutes, or until the chicken is cooked completely.
6. Remove the skillet from the oven and sprinkle with remaining parsley and feta.

The Taste Test
Delicious and flavorful.

A sneak peak at our kitchen...not yet complete.

The view from our new kitchen window-a bunny who frequents our yard has discovered the tastiest grass on the top of our giant stump.

Honey Spiced Glazed Chicken

     Arnauld and I are getting a new kitchen!  Our kitchen now is nice but when we are both working in there, we are always bumping into each other.  There is very little counter space and we don't have a dishwasher.  My dad came up with a plan to give us more storage space, more counter space, better lighting, and a new dishwasher.  He's a very handy guy and is going to help us with everything.  I keep reminding Arnauld how lucky we are to have him around- not just for all of his handy work but just because he's a great guy!  Dad says we may need to start gutting next week, which means the meals I create in my kitchen are limited.  Here is a quick and simple recipe I found on Pinterest this morning, pinned by a friend and executed in time for dinner.

Honey Spiced Glazed Chicken

Ingredients
1 package of boneless skinless chicken thighs (mine weren't boneless)
1 tsp salt
1 tsp pepper
1 tsp red pepper flakes
1 tsp paprika
1 tsp chili powder
1 tsp garlic powder
1/3 cup honey
2 tbsp apple cider vinegar

Method
1. Mix spices together in a small bowl.  Mix honey and cider vinegar together in a separate bowl.
2. Coat both sides of the chicken with the spices.  Place on a flat baking sheet.  Broil on low for 7 minutes.  Flip the chicken and broil for 5-7 minutes.
3. Flip the chicken back over and baste with the honey vinegar mixture.  Return to the oven and continue to broil for a few minutes.  The glaze should thicken and may even begin to smoke a bit.
4. Remove chicken from oven and allow to sit for a few minutes before serving.

A cute picture of Ace from the weekend, just because he is so cute.  He had a blast picking all of the dandelions from our front yard.

Spicy Asian Chicken with Brussels Sprouts

     Today was a normal day, or as close to normal as I think it can get and I loved it.  Arnauld was able to get home from work by 7pm.  This was a first since maybe December.  I was so excited to make dinner as he watered the grass outside.  I suppose I took for granted making dinner before and the new found novelty will surely wear off- but for today it was enough to make me really happy.


Spicy Asian Chicken with Brussels Sprouts
Adapted from Real Simple

Ingredients
1 egg
1 lb boneless, skinless chicken breast, thinly sliced
2 tbsp canola oil
1/2 lb Brussels Sprouts, thinly sliced
1 inch fresh ginger, peeled and cut into matchstick size pieces
2 garlic cloves, thinly sliced
3 tbsp soy sauce
3 tbsp rice vinegar
1 green chili pepper, thinly sliced
1 tsp sesame oil
2 scallions, thinly sliced
2 tbsp roasted peanuts, chopped

Method
1. In a medium bowl, beat the egg.  Dip the chicken into the egg.
2. Heat 1 tablespoon of the canola oil, over medium heat in a medium skillet.  Add the chicken and cook 3-5 minutes or until cooked thoroughly.  Remove the chicken and set aside.
3. Add the remaining canola oil along with the Brussels Sprouts, ginger, and garlic.  Cook for about 3 minutes.  Then add the soy sauce and rice vinegar.  Cook for 2-3 more minutes.
4. Add the chicken and pepper.  Cook for one minute before stirring in the sesame oil and pepper.
5. Serve topped with peanuts.

The Taste Test
 The original recipe called for brown sugar and to serve this dish over white rice.  I was trying to keep it light, so bypassed the sugar and rice.  The dish was very tasty.  The only change I would make would be to cut the ginger smaller.  I think the pieces were too big and the ginger flavor was a little overwhelming-although Arnauld liked the taste. 

Baked Chicken and Spinach Flautas

    Well it is St. Patrick's Day and we are making a Mexican dinner.  I saw this recipe on Pinterest this morning and since we weren't really prepared to make corn beef and cabbage, I opted for flautas.  The recipe was pretty straight forward and perfect for the lazy kind of day we are having.

Baked Chicken and Spinach Flautas

Ingredients
1 lb of shredded chicken
1/4 cup of water
1 tsp paprika
1 tsp salt
1 tsp garlic powder
1 tsp cumin
1 tsp chili powder
1 Jalapeno Pepper, minced
3 cups of baby spinach
5 flour tortillas, 9 inch and cut in half
6 oz shredded Mexican cheese
Cooking Spray
Salsa

Method
Preheat oven to 450 degrees
1. Mix the shredded chicken with the seasonings in a medium bowl.
2. Heat the water in a skillet then add the jalapenos and spinach.  Cook for 2-3 minutes or until the spinach is wilted.
3. Prepare a baking sheet but spraying with cooking spray.  Arrange the tortillas on the tray.  Layer the spinach, chicken, and then cheese.
4. Roll the tortillas and place the seam side down.  Spray the flautas with cooking spray.
5. Bake the flautas for 10 minutes, flip, and cook for 10 additional minutes.
6. Serve with salsa.

The Taste Test
    I made this St. Patrick's Day even more international by accidently using curry powder instead of cumin.  I guess that's what I get for thinking I was so organized by lining my spices up in alphabetical order.   The flavors were interesting to say the least.  I wish I had used cumin and we could have experienced this dish as it was intended.  The flautas were really crispy on the outside and the filling was soft and gooey from the cheese.  Next time I'll be a more careful reader.