Sweet Heavens have I been out of it. I have been back from Montana and Wyoming for about four days and I finally feel like I have it together at all.
I've been cooking. Since being out of work for a little while (I need some time to think, assess, and plan next steps) I have been able to cook dinner every night. Trouble is, I completely forgot to take any pictures at all.
Sigh.
My first Suzy Homemaker meal was chicken and lentils. I will tell you about them and you will just have to envision them in your mind. Blogger is a free blog publishing tool from Google for easily sharing your thoughts with the world. Blogger makes it simple to post text, photos and video onto your personal or team blog. (Sorry).
I based the chicken on this recipe from Tortillas and Honey. I was attracted to it because it has a short marinade time.
The Ingredients:
1/4 c Dijon mustard
2 tbs balsamic vinegar
2 tbs Worcestershire sauce
1/2 tsp rosemary (I used frozen fresh)
1/2 tsp ground black pepper
4 chicken thighs, skin removed
Where I departed:
The initial recipe calls for lemon and lime juice and a little less Worcestershire sauce. It also calls for chicken breasts but I am on a massive dark meat kick. I also cooked these completely differently from the original recipe. It worked.
What you do:
Mix all of the ingredients in a medium bowl and then add in the chicken. Coat it, cover it and stick it back in the fridge for as long as you can. 15 minutes is the minimum (that's right, only 15 minutes). I think I left it in a few hours but only because The CEO had to work late. Then, preheat the oven to 400. When preheated, arrange the chicken in a glass casserole dish and place in the oven for 20 minutes. After that, remove the chicken. flip it and spread on some of the leftover marinade. Bake another 20 minutes, flip and marinade again. Return to the oven for 5-10 minutes, until chicken is done. Cool and serve.
This is really cool. Mustard does epic things to chicken. This practically fell off the phone. And the short preparation time is clutch.
I liked this recipe tremendously.
NoM!
~ EK
I've been cooking. Since being out of work for a little while (I need some time to think, assess, and plan next steps) I have been able to cook dinner every night. Trouble is, I completely forgot to take any pictures at all.
Sigh.
My first Suzy Homemaker meal was chicken and lentils. I will tell you about them and you will just have to envision them in your mind. Blogger is a free blog publishing tool from Google for easily sharing your thoughts with the world. Blogger makes it simple to post text, photos and video onto your personal or team blog. (Sorry).
I based the chicken on this recipe from Tortillas and Honey. I was attracted to it because it has a short marinade time.
The Ingredients:
1/4 c Dijon mustard
2 tbs balsamic vinegar
2 tbs Worcestershire sauce
1/2 tsp rosemary (I used frozen fresh)
1/2 tsp ground black pepper
4 chicken thighs, skin removed
Where I departed:
The initial recipe calls for lemon and lime juice and a little less Worcestershire sauce. It also calls for chicken breasts but I am on a massive dark meat kick. I also cooked these completely differently from the original recipe. It worked.
What you do:
Mix all of the ingredients in a medium bowl and then add in the chicken. Coat it, cover it and stick it back in the fridge for as long as you can. 15 minutes is the minimum (that's right, only 15 minutes). I think I left it in a few hours but only because The CEO had to work late. Then, preheat the oven to 400. When preheated, arrange the chicken in a glass casserole dish and place in the oven for 20 minutes. After that, remove the chicken. flip it and spread on some of the leftover marinade. Bake another 20 minutes, flip and marinade again. Return to the oven for 5-10 minutes, until chicken is done. Cool and serve.
This is really cool. Mustard does epic things to chicken. This practically fell off the phone. And the short preparation time is clutch.
I liked this recipe tremendously.
NoM!
~ EK
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