So my good friend Joey B. reminded me that I have not been doing a good job of updating my blog lately. I would hate for all of you to starve so I have found a promising looking recipe that I am excited to try sometime next week. Here it goes folks!
*recipe can be found at Rachel Schultz
- 1 pound boneless, skinless chicken breasts
- 1/2 cup Dijon mustard
- 1/4 cup maple syrup
- 1 tablespoon red wine vinegar
- Salt & Pepper
Preheat oven to 400 degrees. In a small bowl, mix together mustard, syrup, and vinegar. Place chicken breasts into 9×13 baking dish. Season with salt and pepper.
Pour mustard mixture over chicken. No need to marinate. I love that because I hate marinating/often forget to until it’s too late.
Bake for about 30-40 minutes or until meat thermometer reads 165 degrees. Season with rosemary.
*recipe can be found at Foodgawker
- 2 Medium Sweet Potatoes
- ½ teaspoon kosher salt
- 2 quarts water
- 2 tablespoons melted butter
- 2 tablespoons olive oil
- 1 & 1/2 tablespoons light brown sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon New Mexico chili powder
- 1/2 teaspoon smoked sweet paprika
- 1/4 teaspoon onion powder
- 1/4 teaspoon chipotle chili powder
- 1/8 teaspoon granulated garlic
- around 10 grinds of coarse black pepper
Preheat oven to 375°
Blend all topping ingredients together really well with a fork, making to sure to get the sugar completely incorporated.
Peel the sweet potatoes and slice about 1 & ¼ inches thick. Add ½ teaspoon salt to water in a saucepan and bring to a boil. Add potato slices and simmer for about 12 minutes, or until somewhat softened. Remove carefully to a wire rack and allow to cool for about 10 minutes.
Line a large, heavy sheet pan with parchment paper. Using a flat bottomed bowl, slightly mash each potato slice, taking care that they stay intact. Drizzle each slice with a mixture of the butter and oil and sprinkle evenly with ½ of the topping mixture. Make sure you avoid getting the topping on the sheet between the slices if possible – it will burn and smoke before the potatoes are done. Gently turn over each slice, drizzle with the remaining butter/oil mixture and sprinkle with the remaining seasonings.
Roast for 20 minutes, carefully flip each slice and return to oven for about 10 minutes more. Serve hot.