Month: March 2014

Pan seared chicken thighs on a bed of shredded asparagus. Cooking from the gut.

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Maple Dijon Chicken
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Maple Dijon Chicken

I know I have been quiet recently I think it is the cold coupled with the snow it has been storm after storm and bitter cold it just slows one down. You just want to pull the blanket up to the chin and snuggle with your honey, although I snore so snuggling with me can be rough. Anyway I got a new hone and want to try out the camera compared to Lyn’s old 3 Megapixel hand held camera.  She got that camera as a gift I think it was for her 10 year anniversary with Harvard Health this year was 15 and she chose binoculars bird watching will be fun this year if she shares. I hear the spring birds outside every morning it sounds nice even when you walk out there and your nostrils freeze shut. I throw them some seeds, don’t tell Lyn, and they are very appreciative.  So let me know what you think of the pictures I hope to get better when I become more acquainted with my new Motto X. Funny up until a few years ago Mike used to come to me and ask how do you do this and that on a computer and now I feel like my parents asking him stuff all the time. At least it is a good excuse to hear his voice, I like that voice a lot.

Here is my quick version of the jittery cooks Maple Dijon Chicken I posted last week it was soooooo good. She says 3 minutes and it does take 3 minutes to prepare just a little longer to cook but worth it.

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Maple Dijon Chicken 

  • 1 whole      chicken, cut into 8 – I only had two thighs
  • 2 onions,      halved, then sliced – I only used only 1

Maple Dijon Sauce

I always make the about same amount of sauce even when I don’t have as much chicken

I also think the sauce would be great on salmon just thicken it up slight

  • 1/2 c      Dijon mustard – I had some deli mustard with horseradish
  • 1/4 c      maple syrup
  • 2 T      unseasoned rice vinegar
  • 1/2 t      kosher salt
  • 1/4 t      freshly ground black pepper

Preheat the oven to 350F.

Mix the sauce ingredients in a 9×13-inch baking dish, then coat the chicken and onions very thoroughly in the sauce. IMG_20140304_171346991

Cook covered for about 60 minutes, then baste and cook uncovered for another 30 or so, until the juices run clear.

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I finished off with the broiler to crisp the skin some more.

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Her recipe Serves 4-6. Freezes well.

Granola “Muffin” Bars
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Granola “Muffin” Bars

Make your own high-protein energy bars at home with this easy, delicious recipe. The dried fruits, seeds, and whole grains in this homemade energy bar can power you through a workout, commute, or a flagging afternoon.

We use these as a snack, in yogurt, with icecream………….

Ingredients

  • 2 cups rolled oats
  • ½ cup sunflower seeds
  • ½ cup sliced almonds
  • ½ cup roughly chopped unsalted roasted peanuts
  • 2 teaspoons flaxseed, ground
  • 1 ½ teaspoons cinnamon
  • 1 teaspoon ground ginger
  • ¼ cup dried blueberries
  • ¼ cup roughly chopped dried Bing cherries
  • ¼ teaspoon salt
  • ½ cup maple syrup
  • 2 tablespoons canola oil
  • 2 teaspoons vanilla extract
  • Muffin paper cups

 

Nutrition Facts

Per serving: 228 calories, 11 g fat (1 g saturated), 26 g carbohydrates, 6 g protein, 4 g fiber, 52 mg sodium (2% Daily Value).

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How:

1. Preheat oven to 350˚F.

2. Line muffin tin with paper cups.

3. Spread the oats, sunflower seeds, and almonds on baking sheet and toast in oven for 10 minutes, stirring occasionally. Remove from oven and place in a large bowl.

4. Reduce heat to 325˚F.

5. Add peanuts, flaxseed, cinnamon, ground ginger, dried fruit, and salt to the oat mixture. Stir to combine.

6. In a small bowl whisk the maple syrup, canola oil, and vanilla extract together. Add to oat mixture and stir to combine.

7. Fill each muffin cup to the top and press down with the back of a spoon to compress the mixture.

8. Bake for approximately 25 to 30 minutes until slightly brown. Remove from oven and allow to cool completely before removing from muffin tin. Store in an airtight container for up to a week. –

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See more at: http://www.naturalhealthmag.com

Maple Dijon Chicken – In 3 Jittery Minutes
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Maple Dijon Chicken – In 3 Jittery Minutes

This looks really good, I have some thighs in freezer now I know what to do with them. The quinoa and arugula sound like good combo love the peppery kick to arugula

jittery cook

Are you caught up with Oscar Buzz? I don’t care much who wins what this year; there are so many worthy, talented contenders. I just enjoy the hoopla.

Maybe you, too, want to have a quiet night at home, with no distractions, to enjoy the show? Maybe you, too, want to spend as little time as possible fussing over dinner? In three Jittery minutes you can prepare this main course, Maple Dijon Chicken, leaving you oodles of time for stargazing.

Kudos to Miriam – The Overtime Cook, who sparked my interest in Maple Dijon Chicken. The Jittery version takes less work, less fat and less salt.

Maple Dijon Roasted Chicken

Maple Dijon Chicken 

  • 1 whole chicken, cut into 8
  • 2 onions, halved, then sliced

Maple Dijon Sauce

  • 1/2 c Dijon mustard
  • 1/4 c maple syrup
  • 2 T unseasoned rice vinegar
  • 1/2 t kosher salt
  • 1/4 t freshly ground black pepper

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