Honey Mustard Chicken

>> Thursday, January 20, 2011

This is a family favorite that goes back to my childhood. The recipe started out as my Aunt Mo's but of course, I had to make a few changes along the way. Here is my version of Aunt Mo's honey chicken!

1 lb chicken pieces. I prefer thighs and drumsticks but you can do breast too if that is what you prefer, your cooking time will vary depending on if your breast is split or boneless*
1/2 cup yellow mustard
1/2 cup honey
1/2 tsp ginger(if using fresh grated ginger up it to 1 tsp)
3 tbsp butter(or marg)- melted

Salt pepper and about 3/4 cup flour for dredging.

In a bowl mix a couple shakes of pepper and salt into the flour and evenly coat each piece of chicken, shaking off any excess flour.

Arrange your chicken pieces in a baking dish so they are close but not touching. Bake at 375 for 30 minutes.

While your chicken is baking, mix together your sauce ingredients in a medium sized bowl. When your chicken is done, take it out of the oven, using tongs you want to roll each piece in the sauce getting a good coating over the whole piece. Put it back in your baking dish and pour the remaining sauce over the chicken. Put it back in the oven at 350 for an additional 25 minutes.

I serve this dish with rice and a nice crisp green veggie, green beans are my favorite side.

*boneless chicken breast will bake at 15 mins then an additional 10 mins with the sauce on, until the juices run clear.

This also makes a great dipping sauce for chicken nuggets.


Taco rice via rice cooker

>> Wednesday, January 19, 2011

We got an 8 cup rice cooker for Christmas and we just love it. It steams veggies, it cooks rice and we have also been doing a few rice casserole type dishes. Today, we will talk Taco Rice!

1 lb lean ground beef or ground turkey
1 pkg taco seasoning.

1 cup shredded sharp cheddar or colby jack
2 cups rice
1 can diced tomatoes with chilies
1 small can diced olives

Sour cream and green onions to garnish.

In a pan, prepare your taco meat according to the directions on the package.

In your rice cooker, add the rice with the amount of water suggested by your cooker. Add tomatoes, olives, prepared taco meat and cheese. Set your rice cooker for the normal cycle and walk away!

That is it!

When your cooker turns to warm, let it sit 10 mins then serve with a dollop of sour cream and a few chopped green onions on top.

I also make this recipe with shredded chicken and I add a half cup of thick salsa, omitting the shredded cheese (expect if you want a little for garnish).


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