Well, the name of the chicken is a riot to me but I can’t stray from someone else’s name and recipe (witty in the city). The pictures looked so divine I decided between the name and photo’s that I was SOLD! I figured I must make this recipe and partake in everyone else’s excitement!
Ingredients
Chicken thighs- 1 package
Dijon mustard- 1/2 cup
Maple syrup- 1/4 cup
Rice wine vinegar- 1 tablespoon
Fresh rosemary
Preheat oven to 450 degrees. Mix together 1/2 cup of dijon mustard, 1/4 cup of maple syrup, and 1 tablespoon of rice wine vinegar. Spray baking dish heavily with pam or you can foil line your dish. Salt & Pepper the chicken. Pour the mixture over the chicken, turning the thighs in the mixture so they are fully coated. Place the chicken into oven, and let bake for 40 minutes. Baste the tops of chicken with more sauce half way through. I like to turn the broiler on for 5 minutes and get the charred look to top of chicken. (watch closely it will burn). Remove from oven and allow to sit for 5 minutes before plating the chicken. Drizzle with extra sauce and sprinkle with rosemary. (you can even cook last 10 minutes with a sprig of rosemary in dish for flavor). The chicken is so SAVORY!
In addition I prepared Cheesy Cauliflower Tater Tots (compliments of www.ibreateimhungry.com)
Ingredients
1 medium head of cauliflower
2 Tbl heavy cream
2 Tbl butter
1/3 cup shredded sharp cheddar
4 egg whites
salt & pepper to taste
Clean and trim the cauliflower, adding the florets to a microwave safe bowl. Add the cream and butter to the bowl. Microwave for 5 minutes. Add the cauliflower and cheese to a food processor and blend until still chunky – kind of like a cooked oatmeal consistency. Season with salt and pepper. Chill for at least half an hour. Whip the egg whites to a stiff peak. Fold 1/3 of the egg whites into the cauliflower mixture to lighten it up. Then fold the cauliflower mixture into the rest of the egg whites and gently mix until combined. For best results, chill for another half hour or they won’t hold their shape as well. Fit a pastry bag with a round or star tube with about a 3/4 inch opening (I used a ziploc bag and snipped corner). Spray the inside of the bag with nonstick spray. Gently squeeze out 1 inch sections onto a greased cookie sheet, cutting with a butter knife as you go. When finished, bake in a 375 degree oven for 10-12 minutes (or longer if you’re skipping the frying) until puffed and slightly browned. I also put them under broiler for few minutes to get desired crunchiness. Remove from the oven and serve. Healthy Tots! 
Tag Archives: chicken recipe
Man Pleasing Chicken
Filed under Healthy Bites
Sweet n Sour Chicken
Ok, so this is my version of sweet n sour chicken. I don’t eat Chinese food often and I’m not sure if you would consider this a Chinese dish but none the less it’s a dish I LOVE!
Ingredients
Russian Dressing (small bottle if supermarket only has 16oz use half)
Lipton Onion Soup
Apricot Preserves
Red Bell Pepper
Whole Grain Brown Rice
Water Chestnuts (rinsed & drained)
I buy the Chicken Cutlets (thinner than the chicken breast). Place them in your glass dish. Mix in bowl bottle of Russian Dressing, 1 packet of Lipton Onion Soup, and 1/2 a jar of Apricot preserves and pour over chicken. Slice red bell pepper and water chestnuts and place on top and put in oven for 25-30min until chicken is cooked thru. Boil brown rice and serve chicken on top of rice w/ peppers & sauce on top! I wanted to give the impression of a Chinese dish so I bought fortune cookies and served for presentation! Hope my fortune is TRUE!
Filed under Yummy Eats
Pan Roasted Chicken
Pan Roasted Chicken with Lemon Garlic Asparagus a recipe from Real Simple that I tweaked on my end just a little …It’s a healthy chicken recipe w/ veggies all in one! Make sure you buy the chicken with the skin!
Ingredients
6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 red bell pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 pound trimmed green beans (I used asparagus)
green onions for flavor
8 small red potatoes, quartered
4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)
Directions
Preheat oven to 450°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the asparagus and toss to coat. Using a slotted spoon or tongs, remove the asparagus and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the asparagus. Lay the green onions on top of the asparagus. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken. Add sliced red bell pepper on top of chicken.
Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.
Filed under Yummy Eats
