Honey Mustard Chicken and Sweet Potatoes

I found this recipe on Cooking and Sens website and it turned out very well! However you really need to cook it longer than she says, I ended up almost eating partially raw chicken. Here is her recipe and i hope you enjoy it!

Honey Mustard Chicken and Sweet Potatoes 

6 chicken thighs, (I used breasts)

2 sweet potatoes, cut into Japanese chaos chunks

2 onions, quartered

1/4 cup melted butter

1/4 cup honey

1/4 cup Dijon mustard

Fresh thyme sprigs

Put the thighs, potatoes and onions in a large bowl.   Whisk the butter, honey and mustard together and pour half over the chicken.   Toss in some thyme and mix.

Place the potatoes and onions in a tajine.   Put the chicken on top and cover.  Roast for 30 minutes in a 400 degree oven.  Remove from the oven and baste with remaining sauce. Cook for another 15 minutes and baste again, returning to the oven for a final 15 minutes.

Try again?

Getting things up and running again!

just because....

Peanut Butter Nutella Popcorn

Well this was an experiment and it failed. It is yummy however it didn't turn out the way it was supposed to. I wanted it to turn out like caramel popcorn but it wasn't as liquidy as it should have been. I found this recipe on A Cozy Kitchen's website and i added nutella to the mix. I think my measurements might have been off. Anyway try it yourself and see. its worth a shot.

1/4 cup popcorn kernels
Vegetable oil
Fine salt
1/2 cup honey
1/2 cup sugar
1/2 cup peanut butter (should be free of added sugar)
1/2 teaspoon vanilla
1 tablespoon Nutella

Place a clean paper towel in a large bowl.  Heat a large heavy pan over medium heat and film the bottom with vegetable oil. Add the popcorn, shake to distribute, then put a lid on the pan. Leave a small crack for steam to escape. When the popcorn starts popping, shake vigorously to make sure the kernels pop evenly. When the popping slows, take the pan off the heat.

Pour the popcorn into bowl to cool, being careful to leave any unpopped kernels in the pan. Lightly salt the popcorn to taste.

In the same pan, mix the honey and sugar and bring to a boil. Let it simmer for a couple minutes or until slightly darker in color, then remove from the heat and add the peanut butter. Stir vigorously until all the peanut butter is melted, then mix in the vanilla and Nutella.

Immediately pour the peanut butter caramel over the popcorn and stir  until completely coated. Transfer to parchment lined baking sheet and spread evenly and using your hands (carefully) break apart the popcorn.  This way there are individual kernels.  Let sit for 5 minutes to set and then serve!

Refried Bean Tacos!

So tonight I wanted something yummy and easy so this is what came of it.

Refried Beans

1 can kidney beans
1/2 onion
1/4 cup Mozzarella Cheese
1/2 teaspoon oregano


-dice onion and cook in olive oil until translucent.
-throw out the liquid in the kidney beans can
-add oregano into onions
-add the kidney beans to the onions and mash
-add cheese and mix all together


Tacos


1/2 tomato chopped
lettuce chopped
taco sauce


Put your taco together as you wish. and enjoy!

BBQ Chickpeas

So here is a recipe i found online for chick peas and cauliflower. I made it tonight and it was SO yummy. It's easy and def. worth trying.

Buffalo baked chick peas with cauliflower mash
Makes 2 dinner-sized portions

BBQ baked chickpeas

1 can chickpeas, drained and rinsed until they are quite dry
salt and pepper
1/3 cup BBQ sauce

Cauliflower mash

1 head cauliflower, cut into florets
1 tbsp olive oil
1/2 onion, chopped
2 cloves garlic, chopped
salt and pepper
pinch of nutmeg
1 cup  milk

4 scallions, chopped

(instead of using raw cauliflower and cooking it, i used the steam in a bag cauliflower florets with garlic. It worked very well and was extremely yummy. I also used just a 1/2 cup of milk. and no scallions because i didn't have any.)

Preheat oven to 400 degrees .Spread the chickpeas evenly on a baking sheet and sprinkle with salt and pepper. Bake for about 20 minutes, turning occasionally, until golden and crispy. Set aside to cool before tossing in the buffalo sauce.

Add the cauliflower florets to a large pot of boiling, salted water and cook until fork-tender. Meanwhile, heat oil in a skillet over medium heat. Add onions and garlic and season with salt, pepper, and nutmeg. Cook until soft and translucent. Drain cauliflower and wipe pot dry. Transfer cauliflower, onions and garlic back to pot with the milk and simmer until liquid has almost entirely evaporated. Mash or purée until smooth. Rectify the seasoning if necessary. Serve chickpeas over cauliflower mash and garnish with fresh scallions.

Busy Day!

Here is my outfit today. It was a busy day filled with errands and driving. So I wanted something cute but comfortable. Here is what i ended up with.