Archive for November, 2018

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Baked Honey Mustard Chicken Tenders

November 27, 2018

Yumm. These tenders have all sorts of things that I love: honey, mustard, chicken. They are full of flavor from the marinade and can be prepped in advance. That makes them great for a weeknight.

You will need:

  • 1/3 c whole grain Dijon mustard
  • 1/3 c honey
  • 2 T brown sugar
  • 1/2 t paprika
  • 1/4 t garlic powder
  • 1/4 t onion powder
  • 1 1/4 – 1 1/2 lb chicken tenders
  • 2 c panko bread crumbs
  • 1/4 t pepper
  • 1/4 t salt

20180917 Honey Chicken 02

Then you will…

  1. In a medium bowl, whisk together the mustard, honey, brown sugar, paprika, garlic powder, and onion powder.
  2. In a large ziploc bag, combine the chicken tenders with the honey-mustard marinade. Ensure the chicken is coated, remove the excess air from the bag, and allow to marinate in the fridge for at least a half hour.
  3. Preheat your oven to 350 degrees.
  4. Line a rimmed baking sheet with foil, then place an ovenproof wire rack on top of it. Lightly grease the rack with nonstick cooking spray.
  5. On a plate, mix together the panko with the salt and pepper.
  6. Dredge the chicken in the panko and place on the rack on the baking sheet.
  7. Bake for 15-20 minutes, until the chicken is cooked through.

 

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Sweet Molasses Brown Rolls

November 22, 2018

One of my favorite smells is fresh baked bread. These rolls have a hint of sweetness from the honey and molasses.

You will need:

  • 1 c warm water
  • 2 1/4 t (1 package) yeast
  • 1 T sugar
  • 1 egg, beaten
  • 2 T unsalted butter, melted
  • 1/4 c honey
  • 3 T molasses
  • 1 T unsweetened cocoa powder
  • 1 t salt
  • 2 c whole wheat flour
  • 2 c all-purpose flour

Then you will…

  1. In a large mixing bowl, combine the water with the yeast and sugar. Allow to bloom for 5 minutes.
  2. Mix in the egg, butter, honey, molasses, cocoa powder, and salt.
  3. Mix in the flour until the dough pulls away from the sides of the bowl.
  4. Transfer the dough to a lightly floured surface and knead the dough until smooth and elastic, about 10 minutes.
  5. Place the dough in a lightly greased bowl, covered with plastic wrap.
  6. Allow to rise until doubled, about an hour.
  7. Lightly grease a 9×13 baking dish with nonstick cooking spray.
  8. Divide the dough into 16 pieces. Roll each piece into a ball.
  9. Place the rolls in the prepared baking dish and lightly cover with plastic wrap.
  10. Allow to rise until doubled again, about another hour.
  11. Preheat your oven to 350 degrees.
  12. Bake for 20-25 minutes, or until the rolls are golden on the edges and sound hollow when tapped.

20180927 Molasses Rolls 01

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Brown Sugar Pecan Cookies

November 19, 2018

20180901 Pecan Cookies 02

Wow. So few ingredients in this recipe, yet the result is a batch of wonderous cookies. I love the flavor and texture that the ground toasted pecans offer. It’s the perfect complement to the brown sugar and vanilla. If you can resist baking them all at once, you can freeze the dough in several smaller logs. Then you can slice and bake the cookies in batches, whenever the urge arises.

You will need:

  • 8 T unsalted butter, room temperature
  • 1/3 c brown sugar
  • Pinch of salt
  • 1 vanilla bean, cut open and seeds scraped out with a spoon or back of the knife
  • 1/2 c toasted pecans, finely ground
  • 1 c flour
  • 1 T milk
  • 1/2 t vanilla extract

Then you will…

  1. In a large mixing bowl, cream together the butter, brown sugar and salt.
  2. Mix in the vanilla bean seeds and pecans.
  3. Mix in the flour, milk and vanilla extract.
  4. On a piece of plastic wrap, form the dough into a 2-inch wide, 12-inch long log.
  5. Wrap the plastic wrap around the dough.
  6. Freeze for at least 30 minutes.
  7. Preheat your oven to 350 degrees. Line a baking sheet with parchment paper.
  8. Slice the dough into 1/2-inch wide pieces.
  9. Place the slices on the prepared baking sheet, leaving an inch between the slices.
  10. Bake for 8-10 minutes, or until just starting to turn golden.
  11. Allow to cool on the sheet for 5 minutes before transferring to a wire rack.
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Pesto, Prosciuttio and Pea Puff Pastries

November 14, 2018

This is an incredibly simple appetizers or party snack. You barely need any time to put it together, and the end result is perfect finger food.

20180916 Puff Pesto Bites 03

You will need:

  • 1 piece of puff pastry, defrosted
  • ~ 1/3 c refrigerated basil pesto
  • 1/4 c sweet peas
  • 4 slices of prosciutto, chopped

Then you will…

  1. Preheat your oven to 425 degrees. Line a baking sheet with parchment paper.
  2. Roll out the puff pastry to about 12×10.
  3. Cut the pastry into 12 pieces (2 slices the long way, 3 slices the short way).
  4. Place the pieces on the parchment paper.
  5. Bake for 6 minutes.
  6. Remove from the oven.
  7. Spread the pesto on top so that there is a thin layer on each piece.
  8. Sprinkle peas and prosciutto on top of each piece.
  9. Return to the oven and bake for another 5-7 minutes, until the puff pastry is turning golden.

20180916 Puff Pesto Bites 02

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Sticky Asian Chicken Thighs

November 9, 2018

I have been playing with chicken thighs recently since they tend to be packed with flavor. We served these sticky chicken thighs with some steamed rice and roasted broccoli…all of which made phenomenal leftovers.

20180909 Sticky Asian Chicken 01

You will need:

  • 4 cloves garlic, minced
  • 2 inches fresh ginger, peeled and grated
  • 3 T hoisin sauce
  • 2 T low sodium soy sauce
  • 2 T honey
  • 2 T sesame oil
  • 1 1/2 t sambal oelek
  • 1/4 t salt
  • 1/4 t pepper
  • 2 lb boneless, skinless chicken thighs
  • 2 T olive oil

Then you will…

  1. In a small bowl, combine everything but the chicken. Mix well.
  2. Put the chicken in a gallon ziploc bag.
  3. Pour the sauce into the bag. Seal and toss to coat the chicken.
  4. Allow to marinate for at least 30 minutes.
  5. In a large nonstick skillet, heat the olive oil over medium heat.
  6. Add the chicken (hold onto the marinade for later) and pan fry for 6 minutes on one side.
  7. Flip and continue cooking another 4 minutes.
  8. Pour the marinade into the skillet and reduce the heat to medium-low.
  9. Continue cooking until the chicken is cooked through and the marinade is reduced to almost a glaze, about 5 minutes.
  10. Serve with rice and your favorite veggies.
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Spicy Tomato Glazed Pork Tenderloin

November 5, 2018

Pork tenderloins are a great protein: you can grill, roast or sear it, and it deliciously handles glazes. This glaze is quick to put together and can be made a couple of days in advance and stored in the fridge. Sambal oelek is an Indonesian chile paste made from crushed raw red chiles, vinegar, and salt. Most grocery stores carry it in the international foods section.

20180828 Tomato Glaze Pork 02

You will need:

  • 1/4 c balsamic vinegar
  • 1/4 c honey
  • 6 oz (1 can) tomato paste
  • 5 T olive oil, divided
  • 1 t sesame oil
  • 1 t salt
  • 1 t cracked pepper
  • 1/2 t sambal oelek
  • 1 lb pork tenderloin, trimmed

Then you will…

  1. Preheat your oven to 400 degrees. Line an edged baking sheet with nonstick foil.
  2. In a small bowl, mix together the vinegar, honey, tomato paste, 3 tablespoons of olive oil, sesame oil, salt, pepper, and sambal oelek.
  3. In a large nonstick skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat.
  4. Sear the pork until golden on each side, about 5-6 minutes all together.
  5. Brush half of the glaze on the pork and transfer the tenderloin to the prepared baking sheet.
  6. Roast in the oven for 7 minutes.
  7. Brush more glaze on the pork as needed and flip over.
  8. Roast for another 7-10 minutes, or until a thermometer in the middle reaches 145 degrees.

20180828 Tomato Glaze Pork 01

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No-Bake Peanut Butter Oatmeal Energy Balls

November 1, 2018

These are a sweet and simply snack, perfect for little fingers and grown ups alike. They are best served out of the fridge for a cool and delicious treat during the day.

20180917 NoBake PB Balls

You will need:

  • 3/4 c old-fashioned oats
  • 1/4 c smooth peanut butter
  • 1/4 c maple syrup
  • 3/4 t ground cinnamon
  • 1/2 t vanilla extract
  • 3 T sweetened cocoa powder

Then you will…

  1. In a small mixing bowl, combine all of the ingredients.
  2. Allow to rest in the fridge for 30 minutes.
  3. Form into balls (roughly 2-3 tablespoons per ball). You should have about 16.
  4. Allow to firm up in the fridge for another 30 minutes before eating (or transferring to a storage container in the fridge). I suggest putting them on some wax paper or freezer paper so they are easy to remove.
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