Tag Archives: mustard

Caramelized Honey Dijon Chicken {How Sweet It Is}

2 Aug

Click image for source

(Review by Denise)

Last night my mom came over for dinner and, in the name of saving money, I refused to go to the grocery store for ingredients. Thank you Pinterest, once again, for coming to my rescue! This time a pin from How Sweet It Is  provided just the recipe I needed: few ingredients, all on hand. Go check out the recipe for Caramelized Honey Dijon Chicken right here.

Not knowing if my mom would go for the sharp flavor in straight-up Dijon, I used 1/8 cup Dijon and 1/8 cup whole-grain Dijon (which has more of a sweet flavor). The spicy mustard I used was just regular ol’ grocery store stuff you put on a hot dog, spicy brown mustard. All else I cooked per her instructions, and I am notorious for drying out chicken so I was skeptical.

Verdict? Awesomesauce. And of course I mean that literally, because the sauce was oh-so-awesome. The chicken didn’t dry out (whoo-hoo!), and it was indeed, a beautiful caramelized color. I served it up with some long grain brown rice and green beans. It was a hit with my mom and my little girls. A definite keeper.

The World’s Best Chicken {Rachel Schultz}

17 Jul

Image from RachelSchultz.com

(Review by Denise)

This is one of “those” recipe pins. You know the ones… “Best recipe I’ve ever had in my life!!” “Only 5 ingredients!” “You’ll never make another chicken recipe again!” I went for this one, not because of the spectacular claims, but because the ingredients are ones we usually have on hand. Check it out here on Rachel Schultz’ blog.

The comments on her page mentioned how high the temperature sounded, but there were mixed results for people about how the chicken turned out in spite of that. I went with 400 degrees instead of 450. I also went with a smaller pan than a 9×10, mainly so it could fit in our toaster oven and not heat up the (already hot) house. Two fatso chicken breasts cut in half came out to one pound of chicken. I also used white wine vinegar because I had unknowingly run out of red. We are maple syrup snobs around here, so only the best for that.

Verdict? I loved it!! It turned out perfectly moist, something that rarely happens when I cook chicken. I have some small, picky eaters–but even they liked it paired with their favorite sauces. (And no, I wouldn’t recommend a grown person dip this delicious chicken in ranch dressing or catsup. But you do what works with kids sometimes.)

Old-Style Mustard and Rosemary Asparagus

10 Mar

(Review by Denise)

I may have mentioned before that my family loves asparagus. This is no small joy because we’re a family of five. Pleasing everyone at once is not something I expect to accomplish at mealtime. I also happen to love any excuse to eat grainy mustard. Old-Style Mustard and Rosemary Asparagus seemed like a winning pin to me! Check out the recipe from Serious Eats right here.

Let me first tell you that the photo above is not really this recipe. (Sad, I know.) I made this recipe before I upped the ante on being careful with copyright conundrums, and it happened that I had a photo on my phone of asparagus. (What? You don’t snap phone pics of food for no reason?) But truth be told, it didn’t look much different: asparagus spears laid out on a parchment-lined baking sheet. But did it taste different from plain ol’ roasted asparagus? Yep.

Verdict? Pass. Here’s my recommendation to you: If you aren’t already a card carrier for the Asparagus Fan Club, this is a great recipe to try. It is easy and it adds enough flavor to “break in” your palette for the wonders of this spring vegetable. We prefer it with just olive oil, salt and pepper. But if the ingredients appeal to you, so will the taste.