Tag Archives: Dinner

sweet rosemary dijon chicken

This recipe is quick and easy- and most importantly, delicious!

Tonight I used four large boneless, skinless chicken breasts, each cut in half.

 

 

 

Sauce/Gravy Ingredients:

1 cup dijon mustard

1/2 cup agave nectar, honey, homemade medjool date sweetener, or sweetener of choice

2 Tbsp rice vinegar

Other Ingredients:

4 large boneless, skinless chicken breasts, each cut in half

OR

6  boneless, skinless chicken thighs

sea salt to taste

ground black pepper to taste

homemade Season All* to taste

Bragg Organic Sprinkles to taste

ground dried rosemary

Directions:

Preheat oven to 450 degrees.

Simply mix the three sauce ingredients together in a medium small bowl.

Place chicken in large baking dish and season both sides with sea salt, pepper, Season All and Bragg Sprinkles.

Pour all of the sauce over the chicken to cover completely.

Bake, uncovered, in preheated oven for 40-45 minutes. Spoon or baste extra sauce/gravy over chicken. Sprinkle top with the ground rosemary (fresh is fine- It’s February now as I write and I only have fresh-from-my-garden-from-last-summer rosemary that I have dried and freshly ground).

Serve with golden potatoes and a salad…

yummy gold potatoes

salad


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This Evening’s Menu…

Corn Chowder sounds good, and the spicier the better, as far as I’m concerned, so I found this lovely, highly rated recipe at allrecipes.com to try this evening:

Spicy, Creamy Corn Chowder

Originally submitted to allrecipes.com by: Jeanne Jones

Modified by: Patti

Photo by: SunnyByrd

 

 

“This creamy chicken and corn chowder, made spicy with ground cumin, green chilies, and hot pepper sauce, will warm you right through. Shredded Monterey jack or sharp cheddar cheese and half and half make this soup rich and delicious.”

Prep Time: 20 minutes     Ready in: 55 minutes

Cook Time: 35 minutes     Serves: 6 hearty diners

 

INGREDIENTS

3 pound boneless skinless chicken breasts- cut into bite-size pieces

1 large chopped onion

4+ clove garlic- minced

5-6 Tbsp butter

4 heaping Tbsp Frontier brand chicken flavored broth powder (or bouillon)

2 cup hot water

1 1/2 tsp ground cumin

4 cups half and half

3 cups shredded Sharp Cheddar or Monterey Jack cheese

1-   1 lb. 2 oz. bag frozen white sweet corn (I use Pictsweet “family size” from Walmart)

Cream in blender: almost cover with water, add dash of salt, pref. sweetener

1 1/2 –  7oz can diced green chiles

3 dashes hot pepper sauce

3 carrots- chopped

fresh cilantro sprigs for garnish (optional)

DIRECTIONS:

1. In a dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.

2. Dissolve the bouillon (or powder) in hot water; Pour into Dutch oven, and season with cumin. Bring to a boil. Reduce heat to low, cover, and   simmer for 5 minutes.

3. Stir in cream, cheese, corn, chilies, and hot pepper sauce. Cook, stirring frequently, until the cheese is melted. Stir in chopped carrot. Simmer until carrot is softened. Garnish with cilantro.

bon appetite!

Update: This recipe originally said serves 8, however I knew when I started I needed to double it for my family of 6. I used a whole large onion, 4 times as much garlic, etc. I’m changing the  servings amount above to 6, and the ingredient quantities to reflect how I modified the original recipe. I also omitted the tomato and replaced it with chopped carrots. This was absolutely DELICIOUS, my whole family loved it, including me. It’s a five star keeper!


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