Friday, March 5, 2010

Honey Mustard Drummettes

Tonight's adventure is Honey Mustard Chicken Drumsticks. I will be making them in the oven. Since I cannot find a recipe I used in the past I am going to wing it drawing on several recipes to formulate my own. This is what I have come up with for my marinade:
1/4 cup Spicy Brown Mustard
1/4 cup Honey
1/4 cup Dijon Mustard
Juice of 1 lime
2 tsp Olive Oil

For my coating:
2 cups dry bread crumbs
1/2 tsp dry mustard
1/2 tsp Paprika
Salt and Pepper to taste

So I am planning on marinating the chicken for a few hours. I will then roll the drumsticks in the coating and bake in the oven at 350 degrees. I will reserve some of the marinade for basting.

Meatloaf Muffins- Success at last!

They turned out fabulous! The consistency was spot on as well as the portion size. And of course the flavor profile was great too. Here are some pictures.
The whole Meal:

A muffin:

Wednesday, March 3, 2010

Meatloaf attempt #3- Muffins

Tonight I intend to prepare Meatloaf Muffins with Glazed Carrots served up with a side of homemade Mashed Potatoes.

This will be my third try at Meatloaf. I have been using a recipe from Paula Dean (love her) for Old Fashioned Meatloaf. I love the recipe but have not yet been able to execute it properly. The first time I made it the consistency was too moist. This may be because I used breadcrumbs instead of oatmeal as the original recipe called for. The second attempt yielded better results but the consistency was not perfect.

So this time I intend to combine the recipe from Paula Dean with one from Rachael Ray. She makes hers using a muffin tin to make mini loaves. I think this is a neat idea for leftovers. Also great for portion control.

I am doing glazed carrots as the side dish so I can use up my Fresh N Easy Find (see previous post).

Check back later this evening for the results and click the hyperlinks for the recipes I am using.

Fresh N Easy

Let me just take a moment to profess my undying love for Fresh n Easy. They have excellent prices and their produce is always fresh. I especially love their 98 cents produce packs. Things you can get in the 98 cents produce packs: 2lbs carrots, 4 medium onions in many varieties, 2 medium Bell peppers in various varieties, sack of potatoes, and then they rotate various fruits such as oranges and apples. It really is a steal! So if you are trying to be more money conscious like myself this is the way to go. I feel that if you buy fresh produce you are more likely to cook and eat at home.

They also have some outstanding deals on meats such as chicken and pork. Their pork chops come in packages of like 5-6 cops 1/2in thick and are very tasty. Yesterday I bought a pack of chicken drumsticks for $3.02. I intend to make Honey Mustard chicken Drummettes later this week. If Beef is your fancy then watch their weekly adds for deals. I like their ground beef when it is on sale as it makes for great hamburger patties. They have great steaks too!

This week's Ad:


Oh look pears!

Monday, March 1, 2010

Chicken Piccata

This evening's menu consists of a recipe from the Barefoot Contessa. She makes Friday night chicken dinner and so I am emulating that.

I will serve my chicken piccata with herb roasted red potatoes and steamed veggies (green beans and carrots). I will top the chicken off with the lemon butter reduction she uses in her recipe.



You may click the link above to watch her make it or simply follow the recipe below.
Ingredients

* 2 split (1 whole) boneless, skinless chicken breasts
* Kosher salt and freshly ground black pepper
* 1/2 cup all-purpose flour
* 1 extra-large egg
* 1/2 tablespoon water
* 3/4 cup seasoned dry bread crumbs
* Good olive oil
* 3 tablespoons unsalted butter, room temperature, divided
* 1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
* 1/2 cup dry white wine
* Sliced lemon, for serving
* Chopped fresh parsley leaves, for serving

Directions

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.

Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.

Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.

For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.