I'll share my recipe, if you'll share yours, December 13, 2011

12 years ago

Roasted Mustard Chicken with Sauteed Cabbage

Daily Unadventures In Cooking

(serves 2)

2 chicken breasts, boneless & skinless

1 tablespoon olive oil

salt and pepper

1 1/2 tablespoons fresh thyme

1 tablespoons Dijon mustard

1/2 onion, diced

4 cups Savoy cabbage, finely shredded and washed

1/2 - 1 cup chicken stock or water

Preheat oven to 375F. Heat a large oven proof skillet to medium. Gently chop thyme and rub the chicken with olive oil, lots of salt and pepper and half of the fresh thyme.

Sear in your skillet until golden brown on each side, then remove and set aside. Add onion, and reduce heat to medium-low, sweat onion until soft and then add cabbage, a pinch of salt, and 1/4 cup of chicken stock. Cook cabbage, tossing every few minutes until soft, add more chicken stock if it gets dry. Add lots of pepper and toss. (Cabbage and pepper are great friends.) Note: When I make this again, I think I will add a tablespoon of mustard right into the cabbage, but I love mustard.

Combine mustard with even more pepper and remaining thyme.

Brush over chicken. Add another 1/4 cup of stock to cabbage mixture and place chicken on top, place in oven and bake for 20-30 minutes or until chicken is cooked through (I check for an internal temperature greater than 165F). Serve hot.

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Comments (4)

patti43
12 years ago
STUFFED PEPPER SOUP (Gina's Skinny Kitchen)

3 cups cooked brown rice
1 lb 95% lean ground beef
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 cup finely diced onion
3 cloves garlic, chopped
2 cans (14.5 oz each) cans petite diced tomatoes
1 3/4 cups tomato sauce
2 cups reduced sodium, fat-free chicken broth
1/2 tsp dried marjoram
salt and fresh pepper to taste

In a large pot or dutch oven, brown ground meat on high heat and season with salt. Drain fat if any, reduce heat to medium-low, then add peppers, onions and garlic. Cook about 5 minutes on low heat. Add tomatoes, tomato sauce, chicken broth, marjoram and season with salt and pepper to taste. Cover and simmer on low heat for 30 minutes. Serve about 1 1/3 cups of soup in each bowl and top with 1/2 cup cooked brown rice. Makes about 8 cups. Calories: 261.
lynn_d
12 years ago
Patti--I just have to say that I made stuffed pepper soup 2 weeks ago and my hubby proposed again! LOL!!! He loved it, and so did I. It is one that I will definitely be making regularly.

And the roasted mustard chicken sounds like it is right up my alley! Wonder what it would be like with pork chops?
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Reindeer Munchies 5 cups sweetened corn & oat honeycomb-shaped cereal 2 cups thin pretzel sticks, broken in half 1/2 cup LAND O LAKESÃ¯Â¿Â½ Butter 1/2 cup creamy peanut butter* 1 (11.5-ounce) package (1 1/2 cups) milk chocolate chips 1 cup powdered sugar 1 cup red and green candy-coated milk chocolate pieces Ice cream cones, if desired Preparation time: 25 minutes : Total time: 45 minutes : Yield: 12 cups Reindeer Munchies Let the kids measure the ingredients and shake the bags for a sweet snack. Santa and the elves will gobble it up! Combine cereal and pretzels in large bowl; set aside. Place butter, peanut butter and chocolate chips in medium microwave-safe bowl. Microwave on HIGH (100% power) for 45 seconds; stir. Continue microwaving until butter and chocolate are melted (15 to 45 seconds). Stir until smooth. Immediately pour chocolate mixture over cereal in bowl; stir until well coated. Spread mixture evenly into single layer on 2 waxed paper-lined baking sheets. Refrigerate 20 minutes to set. Break into bite-sized pieces; divide mixture between two large resealable plastic food bags. Pour 1/2 cup powdered sugar into each bag; seal bags. Shake bags until mixture is well coated. Place 1/2 cup chocolate pieces in each bag; seal bags. Carefully shake to distribute chocolate pieces. To serve, spoon mixture into ice cream cones, if desired. Store mixture in resealable plastic food bags or container with tight-fitting lid in refrigerator up to 4 weeks. *Substitute almond butter or hazelnut-chocolate spread. TIP: Add more powdered sugar after storage, if needed. TIP: For longer storage, freeze in container with tight-fitting lid or resealable plastic freezer bags up to 2 months.
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Jasdip
12 years ago
That sure looks good Luckygardner!!!

Shredded Maple-Mustard Brussels Sprouts (Canadian Living)

Shredding the brussels sprouts completely changes the experience of eating them. Combining them with a mix of crispy pancetta and chewy sweet currants might just convert the staunchest of brussels sprouts haters.

2 lb (907 g) Brussels sprouts
8 oz (225 g) pancetta, diced
1/4 cup (60 mL) dried currants
3 tbsp (45 mL) maple syrup
3 tbsp (45 mL) grainy mustard
1/2 tsp (2 mL) pepper

Trim ends of brussels sprouts; remove any discoloured leaves. In food processor and using slicing blade attachment, shred sprouts. Set aside.

In large skillet or wok, cook pancetta over medium heat until crispy, 8 to 10 minutes. With slotted spoon, transfer to small bowl.

Add sprouts to pan; cook until wilted, 8 to 10 minutes. Add currants, maple syrup, mustard, pepper and pancetta; toss to coat.
glenda_al
12 years ago
If you enjoy sausage balls, this one is a winner. I made it for a Christmas party, on Monday.

cranberry/pecan sausage balls

Ingredients
1 pkg. Jimmy Dean Hot Pork Sausage Roll
2 cups (8 ounces) shredded sharp cheddar cheese
1 cup chopped dried cranberries
1 cup chopped pecans I used walnuts
1 cup all-purpose baking mix
1/4 teaspoon ground nutmeg
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1. Preheat oven to 375. Mix ingredients just until blended.

2. Shape into small balls; place in single layer in lightly greased baking pans. I used parchment paper

3. Bake 10-12 minutes or until done Mine cooked in 12 minutes.

CookÃ¯Â¿Â½s Tip It is easiest to mix the ingredients using your hands. Mix just until the dry ingredients are fully incorporated

I'll share my recipe, if you'll share yours, December 13, 2011

Comments (4)

patti43

lynn_d

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Jasdip

glenda_al

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