Maple Dijon Chicken

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.

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Lamb Köfte

Lamb Köfte

Whole foods had ground lamb on sale last week so we bought 2 pounds and froze in 1 pound packages. Our original intent was to make Gyros or as Lyn calls it Lambie Pie  but then she saw this Gojee.com, so we cut this recipe in half and had a delightful meal. The original recipe is from Mehan’s Kitchen. We enjoyed this and I can’t wait to make again making a few adjustmetns to the spice amounts to our likings.

Yogurt tahini

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  • 1 cup yogurt (I used Greek)
  • 2 T tahini
  • 1 T fresh lemon juice
  • pinch of salt

Mix this all together and set aside to come to room temperature

Ingredients

Steve note to me remember I cut this recipe in half made 9 meatballs

Kofte

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  • 2 lbs ground lamb
  • 1 egg, beaten
  • 1/2 c fresh, chopped mint
  • 1/4 c coarsely grated onion (this was messy)
  • 6 garlic cloves, pressed (original recipe called for 4)
  • 3 T paprika
  • 1 T ground cumin
  • 1 1/2 t kosher salt
  • 1 t freshly ground pepper
  • 1/2 cayenne pepper
  • 1 chopped green chili (optional)

 Caramelized Onions

  • 1 1/2 – 2 large onions, cut in half and sliced

 Muhammara

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  • 1/2 c finely chopped, drained roasted red peppers from jar
  • 1/2 c water
  • 2 T pomegranate molasses
  • 1 T freshly chopped flat leaf parsley

 

How

In large pan (I used a cast iron skillet) heat up some olive oil and sautee onions on medium-low (salt, pepper) and allow to caramelize, this should take about 40 minutes.

While this is cooking down combine all ingredients for the kofte in a large stainless steel bowl and form meatballs (however large you want, I made 20).  Place formed meatballs on pan (line it with something disposable).

Remove onions from skillet, place in a small serving bowl and set aside, next to the tahini yogurt.

Heat up oil in the same skillet on medium and in two batches cook the meatballs, turning them over halfway through the cooking process (about 15 minutes total).  Steve Note I found on my second batch  that more turning came out with a more evenly browned/ cook meatball. Let meatballs rest on clean pan and cover with foil.  Steve note I might try flatten the meatballs slightly making cooking a little easier.

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In the same skillet (don’t worry about cleaning it) sautee the chopped red peppers on medium high for a few minutes.  Pour in water, and then molasses and allow to reduce for about 5 minutes or so (It will start to glisten and get thick).  Toss in parsley.

Spoon out mixture into a small bowl and place next to the onions and tahini.  Toast up some bread, throw on some meatballs, spoon over some tahini, onions and muhammara and enjoy.

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Mehan's Kitchen

Mehan’s Kitchen

Related

Pomegranate-Glazed Lamb with Carrots and Parsnips Stevesacooking.com

Paprika Roast leg of Lamb Stevesacooking.com

Acorn squash ground lamb and kale  Stevesacooking.com

Roast leg of lamb lemon garlic and rosemary Stevesacooking.com

More lamb reciepes from Stevesacooking

 

Make Ahead Gravy

A stainless steel gravy boat.

I ask you, what else can you make ahead?

We are doing whole berry cranberry sauce also.

After Tday I will post more pictures

Ingredients

  • 1/2 cup minced onion
  • 1 medium clove garlic, minced
  • 2 cups canned chicken broth
  • 3 tablespoons flour
  • 1/4 cup apple juice or cider
  • 1 tablespoon lemon juice
  • 1/2 cup evaporated skim milk
  • 1 teaspoon Gravy Master
  • 1 teaspoon finely minced fresh rosemary or 1/2 teaspoon dried
  • 1/4 teaspoon dried thyme, crushed
  • salt and pepper
  • 3 tablespoons turkey drippings Add at end after you cook turkey and reheat gravy

How

1 day ahead: In a medium saucepan over medium heat, sauté onion and garlic in 3 tablespoons chicken broth for 4 minutes. Add flour and stir 1 minute. Slowly add the rest of the broth, stirring constantly. Add apple juice, lemon juice, evaporated milk, Gravy Master, rosemary, thyme, salt and pepper. Bring to a boil, and then reduce heat to low and simmer 10 minutes, until thickened slightly. Remove from the heat and place in a blender. Pulses 30 seconds on liquefy. Place in a covered container and refrigerate.

Next Day: Half an hour before serving, place gravy in a saucepan over low heat. Whisk in 3 tablespoons turkey drippings and simmer on low, stirring occasionally, until serving.

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