I was pretty excited about this week's Ellie pick. It's a recipe I've often glanced at in the book because it looks so tasty to me. You see, I love mustard -- I even liked it when I was little. It was mustard that I would use to choke down the mushy cooked carrots that accompanied pot roast when I was little (we always had to eat half a carrot each, and all three of us hated it!). When I was little I only liked yellow mustard, but these days I'm a fan of almost any mustard. I have to admit though, English mustard makes my eyes and nose water like no other -- my nose is burning just thinking about it!
And, just to prove that you can take something good and make it better, this couldn't be easier to make. It's literally 4 ingredients on top of the chicken and baked in the oven until done. Perfect busy day dinner. The original recipe calls for bone-in chicken thighs, but I subbed these boneless, skinless chicken breasts because I already had them. This chicken more than lived up to my expectations -- it was so tasty! Thank you, Tessa, for this wonderful pick! You can visit her blog,
Handle the Heat, for the recipe, or click
here.
Last week the CEiMB pick was
Broccoli and Cheddar-Stuffed Potato Skins with Avacado Cream. This recipe sounded really tasty to me and I was disappointed that I didn't get to make it. I had hoped to make the potato skins to have with the chicken, but I haven't had any spare time lately. I did, however, make a baked potato version of the potato skins. I stuffed the baked potato with broccoli and shreddded monterrey jack cheese and topped it with the avacado cream. I loved it! This is huge because a) potatoes are my least favorite starch b) my least favorite way to eat a potato is baked and c) I don't really care for broccoli. It was actually a really delicious combination of flavors and I know I'll make this again, too.
8 comments:
Great job on both recipes. The maple mustard glaze was perfect.
The chicken and the potato both look great! I have been swamped and haven't made either of them. I hope finals went well for you!!!!
Oh yum, that looks like a wonderful meal! I've made the chicken before and it was a hit here. I'm sort of jealous that potatoes are your least favorite starch - they're a serious weakness of mine.
Ellie is converting you to a broccoli-potato eating gal! All this looks wonderful. I haven't gotten to the potato recipe yet either, but hope to this weekend. I made the mustard maple sauce on chicken thighs, and chicken breasts...and I couldn't decide which I liked better, so I think both are a staple. Mustard...yum! Your photos make everything look so good!
I almost made a different maple mustard chicken last week! How funny. Maybe I'll try this one first. About the orange slice cake and the dates: I'm thinking golden raisins would work well. They would still be sweet without changing the flavor at all. Let me know if you try it! --Melissa
That looks fabulous. I've never used maple with chicken, mustard yes, but not maple. I bet it was great!
Both recipes look so yummy and they are very presented very well! Good job! The chicken and the potato look great together!
Wow! Look at that potato! I never got to that recipe, but I do have an avocado and other ingredients in the fridge. I know that the avocado cream is tasty, so maybe I will follow your lead. The chicken looks great. We loved it, and next time I will try it with breasts.
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