Maple mustard chicken, or World’s best chicken as Rachel Schultz calls it is another great Pinterest find. It comes out really moist and tasty. But, you need to love the mustard flavor
I make it almost exactly the same as the website suggests.
3 boneless, skinless chicken breasts
1/2 cup Dijon mustard (I have used plain yellow mustard or spicy brown)
1/4 cup maple syrup
1 teaspoon honey/brown sugar
1 tablespoon rice vinegar
1 teaspoon olive oil
1 teaspoon red pepper flakes
Salt & pepper
Fresh rosemary (I use dried rosemary because I almost never have fresh)
- Preheat oven to 425 degrees. In a bowl, whisk together all the ingredients except the chicken
- Keep a couple of tablespoons of the mixture aside to use later
- Dip the chicken breasts in mixture and cover them completely
- Line a sheep pan with foil and place the chicken breasts on it
- Pour the remaining sauce on top of the chicken breasts
- Bake at 30-40 mins.
- Turn up the heat to around 500 degrees for the last 5 minutes
- While the chicken is baking, microwave the rest of the sauce for 30 secs
- Serve with additional sauce on the top
My husband loves the chicken meatball curry from our local restaurant. I wanted to make something similar.
These turned out to be so moist and delicate and tasty. The measurements here are approximations, I will update them when I make them next.
2 pounds boneless,skinless chicken thighs
1/2 cup panko breadcrumbs
2-3 green chillies, chopped
1 inch of ginger, minced
4-5 cloves of garlic, minced
1/2 cup cilantro, chopped
salt and pepper to taste
1 teaspoon oil
1 teaspoon garam masala
1 teaspoon cumin powder
- Preheat the oven to 400 C
- Pulse the chicken in the food processor till minced, for a couple of times
- Add all of the other ingredients and pulse to mix
- Form meatballs slightly smaller than a golf ball. It will make around 15-18 meatballs
- Line a sheet pan with foil and brush with oil
- Bake for 20-30 mins.
- Meatballs are ready. Let cool
- To make the curry part, make the gravy for butter chicken
- Add the meatballs to the gravy.
Note: I was able to successfully freeze the meatballs. I made the gravy and then warmed the meatballs in the gravy
Made this for a Italian potluck. It was well received. Referred Giada’s recipe from here. I made some changes. I doubled the sauce.I also added red pepper flakes and black pepper. I also didn’t add any parsley as I don’t like it.
Balsamic chicken drummettes
3/4 cup balsamic vinegar
3/4 cup honey
3/4 cup brown sugar
1/2 cup soy sauce
5 sprigs of rosemary
8 garlic cloves, halved
1 teaspoon red pepper flakes
1 teaspoon black pepper
12 chicken drumsticks
4 tablespoons toasted sesame seeds
1/4 cup chopped fresh flat-leaf parsley
Combine the balsamic, honey, brown sugar, soy sauce, rosemary sprigs, red pepper flakes, black pepperand garlic cloves, in a large, re-sealable plastic bag. Shake and squeeze the contents of the bag to dissolve the honey and the brown sugar. Add the chicken drumsticks to the bag and seal with as little air as possible in the bag. Place in the refrigerator and marinate for 2 hours.
Preheat the oven to 450 degrees F.
Place the chicken drumsticks on a foil-lined baking sheet. Bake until the skin is caramelized and very dark in spots, about 30 to 35 minutes.
Meanwhile, place the marinade in a small saucepan. Bring the marinade to a boil (in order to kill bacteria). Reduce the heat to simmer and cook over low heat until thick, about 15 minutes. Reserve.
Use a pastry brush to brush some of the cooked marinade on the cooked chicken. Place the chicken on a serving platter. Sprinkle with the sesame seeds and the chopped parsley.
Giada’s note: I like the rosemary and garlic flavors in the background. Brushing the cooked drumettes with the reduced marinade helps the flavors along. Also, re-moistening helps the parsley and the seeds to adhere.
Made this for breakfast one day when we had family over. It was perfectly moist and had just the right amount of sweetness. I have made changes to the original recipe to lighten it.
From the food.com site - http://www.food.com/recipe/pumpkin-spice-bread-71732
1/2 cup oil
1 cup cranberries
1/2 cup apple sauce
1 tablespoon Honey
1 tablespoon Agave
1 can pumpkin
3 1/3 whole wheat white flour
1/4 cup Egg whites
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon nutmeg
3/4 teaspoon ground cloves
2 teaspoons baking soda
- Heat oven to 350.
- In a large mixing bowl, combine pumpkin, sugar, water, vegetable oil and eggs.
- Beat until well mixed.
- Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and cloves into a separate bowl and stir until combined.
- Slowly add the dry ingredients to the pumpkin mixture, beating until smooth.
- Grease two 9 x 5 inch loaf pans and dust with flour. ( I made it in a 9X13 pan because I don’t have loaf pans)
- Evenly divide the batter between the two pans.
- Bake for 60-70 minutes or until a toothpick inserted in center comes out clean.
- Cool for 10-15 minutes, then remove from pans by inverting onto a rack and tapping the bottoms.
- Slice and serve plain, buttered, or with cream cheese.
I made this to go with the Cottage Cheese Cheesecake recipe
It wasn’t thick enough by the time I had to serve it, but, a reviewer said it would become thicker if chilled. So, maybe it needed chilling. But, it was good
I made it using this recipe.
- 1 1/2 cups water
- 1 1/2 cups white sugar
- 1 cup cocoa powder
- 1 dash salt
- 1 teaspoon vanilla extract
- Combine the water, sugar, cocoa powder, and salt together in a saucepan over low heat; whisk constantly until the mixture thickens and begins to simmer. Remove from heat and stir the vanilla into the sauce. Serve warm or cover and refrigerate until serving.
Adapted from Oma’s cheescake recipe
I had around 3 cups of cottage cheese to use up, so, I settled on this recipe.I wanted to make it lower in fat content and calories, so, I made it without the crust. Was surprised at how good it really was! And, so close to the cheesecake flavor!
I made a small ramekin on the side as well, to taste if it was good enough to take to friends. And, it was.
I made it in a 8 inch circular casserole dish
3 cups of small curd cottage cheese ( I used Breakstones, 2%)
- 1/4 teaspoon ground cinnamon
- 1/2 cup milk
- 3 eggs
- 1 tablespoons cornstarch
- 1 tablespoons lemon juice
- 2 teaspoons vanilla extract
- 1 cup honey
- 1/4 teaspoon salt
- Preheat oven to 325 degrees F (165 degrees C).
- In a blender, or using your immersion blender, combine all the ingredients till its a smooth mixture.
- Bake in the preheated oven for 60 – 80 minutes, or until filling is firm. Allow to cool completely.
- Refrigerate and chill for a couple of hours before serving.
It was sweet enough for us, but, I made a chocolate syrup to go with it in case someone wanted it sweeter. Recipe coming up soon
We got these amazing beets in our CSA share. I had seen the Beet poriyal recipes on blogs. My mom makes cabbage poriyal and green bean poriyal, but, I don’t remember ever eating a beet poriyal. But, I thought it would definitely turn out tasty , and, went for it. I made it when we had friends visiting us for lunch. They loved it as well.
4-5 medium beets shredded, diced really small
1 small onion, sliced
2 green chillies, chopped
1 teaspoon cumin seeds
1 teaspoon turmeric
2 garlic cloves, sliced
1/2 – 3/4 cup shredded fresh or frozen coconut
1 tablespoon oil
salt to taste
couple of curry leaves
1. Heat the oil
2. Add cumin and when they have popped, add the green chillies, onion and garlic
3. Saute till soft
4. Add the diced/shredded beets, cover, and cook for 6-7 minutes
5. Add the coconut and turmeric powder
6. Add salt to taste
7. Cover and cook for 5-8 minutes
8. Serve with chappatis or as a veggie side disch