This recipe originally called for turkey, which immediately conjured up a quote from Bridget Jones’ Diary in my head. “Once again I found myself on my own going to my mother’s annual turkey curry buffet.” But you have to say “buffet” like Renée Zellweger does…”boo-fey”. I have adored Renée since Jerry Maguire, but am I the only one who thought she seemed a little…um, tipsy during her stint as an Oscar presenter last night? I was thinking about her on stage appearance as I sat to do my menu planning for the week this morning – and this turkey curry recipe leapt off the page at me. I wanted to dress like an old couch when making it. I used chicken instead as I already had some out waiting to be turned into something delicious and bumped up the curry (could have even done more), but left the original recipe otherwise intact. It was delicious and easy but a little out of the ordinary. Yummy.
Am I the only one who always always always gains weight between November and January? It’s very irritating. You’d think with as many treats as I make all year-long, my body would be accustomed to constantly noshing on goodies. But no. Hello spare tire. Back again? Wonderful. Just in time for 1000 pictures with family during Christmas events. So here it is, the second week of January and my resolution to drop those pesky pounds is in full swing. Which means some healthier options for dinner. Thankfully, that does not mean (at least in my world) bland-tasteless-boring food. No. I cannot. Scratch that – absolutely will not – sacrifice flavor just because I’m trying to drop a few. Enter this easy peasy, monstrously delicious chili.
Greatest company dinner ever. Amazing and gorgeous, not nearly as much work as it looks like and just incredible tasting. I’ve had this chicken on my Pinterest boards for a while now, just waiting for the right opportunity to make it. I served it up when my mother-in-law was visiting recently. Wow wow wow. I won’t be waiting long before making it again. It was glorious.
Sometimes you learn lessons from your kids that are subtle and nuanced. The munchkins don’t even know how insightful they are. Then there’s my daughter, who draws you a picture to show you how keen her mind is. And that picture changes you. This happened to me as I was making dinner recently. I’ve debated sharing this drawing with you all because I vacillate between feeling proud of my daughter for her awareness of the things around her, and total guilt at being the worst mother on the planet. I figured I’d finally take the leap and share along with this chili recipe. It’s a warm meal that will keep you toasty as fall descends, turning the evenings cool and crisp. You’ll love it. After I share the picture, you’ll probably be glad you don’t live with Madison. She’s too smart for her own good.
My husband loves tamales. My mother-in-law Anna makes them in huge batches and brings them up when she visits. It’s a whole involved process that she tried to teach me once (long ago when I was first married), but the thought of authentic cooking was a total brain overload for me back then. I found this recipe and knew I needed to give it a whirl. It starts with a rich cornbread base filled with chilies, topped with enchilada sauce, spiced chicken and cheese. If you like Mexican food, you will love this!
In the summer, there are lots of opportunities to bring salads and slaws to BBQs. I recently brought a sweet & sour apple slaw (light & delicious) and of course there’s always my standby Chinese chicken salad (perfection!) if I’m not sure what to bring. Last weekend I wanted to make something close to a traditional cole slaw, but with a little twist. I dunno why, it has been forever since I had just a cole slaw. I needed that kind of dressing. This is what I came up with. Crunchy apples with moist tender chicken and a killer slaw sauce with a kick from lemon juice and cider vinegar.
Quinoa is totally the cool kid in school right now. The topic of every conversation. Exotic. Mysterious. You aren’t sure exactly how to pronounce their name. Ok, ok…you totally do know how. But I didn’t. I had an entire conversation calling it “qwi-no-ah”. Then my sister set me straight. She’s been all over this stuff for years. Keen-wah? Seriously? Ok then. Did you know that once you tell a 5-year-old how something is pronounced, there’s practically no earthly way to convince them otherwise? Apparently “Mommy was wrong” doesn’t hold mustard with my kids. I’ll have to be careful what I tell them as fact lest they sprout off totally false information and give me all the credit.
Quick. Easy. Delicious. These are the words I like when doing a weekday dinner. This moist delicious chicken is all three. I make it all the time. It’s one of my go-to “I don’t really feel like cooking tonight” meals. Throw it in a dish, dump sauce over it and done. No chopping, no prep really at all. I usually serve this with some pasta, but it goes great with potatoes or rice as well.
I’ve said it before and I’ll say it again. If you think chicken breasts are dry and tasteless it’s because you are cooking them too long. The magic number you’re looking for is 160° F. That’s it. Then get those babies out of the oven.
And enjoy every single perfectly succulent morsel.
Baked Honey Mustard Chicken
6 skinless, boneless chicken breast halves
salt and pepper to taste
1/2 cup honey
1/2 cup yellow mustard
1 teaspoon dried basil
1/2 teaspoon paprika
1/2 teaspoon dried parsley
- Preheat oven to 350 degrees F (175 degrees C).
- Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9×13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.
- Bake in the preheated oven for 20 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear (temp should be 160°). Let cool 5 minutes before serving.