Skip to main content

05-12 Honey Mustard Chicken N Rice

Remember in second grade when you would only eat a sandwich if it had honey mustard on it?
Maybe that's why you like this dish so much.

Saute until just softened:
sesame oil
1/2 onion, chopped
1/2 carrots, thinly sliced or julienned
(and any other veggie you want to add)
Place in 2 quart casserole and add:
1 1/2 c mixed long grain wild rice or any combination of rices
Then layer on top:
2-3 lbs (5-6) boneless chicken breasts (cut into even pieces)
Sprinkle with
salt & pepper
Pour over chicken:
2 1/2 c HOT chicken broth
Bake, covered, about 40 minutes @ 350 degrees
(If you add other veggies, check it at 30 minutes, you may need to uncover it early to let some liquids evaporate before adding the mustard sauce)
In mixing bowl, combine:
3/4 c plain yogurt
1/4 c agave or honey
2 T Dijon mustard
2 T soy sauce
1/2 T minced ginger or 1/2 t ground ginger
Pour sauce over cooked chicken and place in oven uncovered for 10 more minutes.
Serves 4-6
Labels:

Comments

Post a Comment

Popular posts from this blog

Pueblo Squash

 Turns out the baked squash with brown sugar that my mom used to make was also a New Mexican recipe! So simple to make and so satisfying for a fall side or snack. Or even the meal if you want to add tomatoes, corn or a meat to it Cut an acorn or butternut or... squash in half and remove the seeds. Sprinkle the flesh with salt and pepper. Brush it with , then sprinkle it with brown sugar.   Cover with foil or a lid and bake at 375 for about an hour - until the flesh gives way to a fork piercing it easily.  S
Post a Comment
Read more

10-01 Pumpkin Apple Stew

This is SO delicious and definitely gives you the "fall" experience. The sweetness of the apple cider and apples play off the pumpkin and all that's missing is a hayride or carving pumpkins afterward. Its perfect for a cold, miserable day or even if you are just chilled. It takes a bit of time but is so worth it! Its very flexible -try substituting different veggies or cooking it in the crock pot. This recipe serves about 5 but is easily doubled for more company. Put your dutch oven or heaviest pot on the stove top to heat up. In a baggie or in a mixing bowl, mix together: 1 1/2 T flour 1 t fennel seeds, crushed 1/2 t salt 1/4 t pepper Then add in 1 lb boneless pork, cubed about 1" or smaller Stir or shake to coat pork well. Drizzle your hot pan with a bit of olive oil Add the coated pork and 1 onion, sliced thinly Sauté the onions and pork until the onions soften and the pork is brown on all sides, stirring gently occasionally to get all sides.
2 comments
Read more

Southwest cornbread - meal or side

 This recipe is adapted from a British cookbook that called it Mexican.  Inspired, yes. Authentic, no.  I liked it for an easy lunch or as a side dish to any southwestern inspired salad. Melt 2 T butter in 8-9" iron skillet Sauté 1/2 chopped onion until just turning clear add 1 chopped green chile of choice/ or 1 small can of chopped Hatch chiles Stir to combine then removed from heat.  Add 14 oz corn kernels or drained can of corn kernels 2 T chopped fresh cilantro (+more for serving) Beat 2 large eggs with  1/2 c sour cream or plain skyr or yogurt Stir gently to combine all - Mix 1 cup of polenta (purchased - if in tube, mash with a fork first- with 2 1/2 t baking powder , then stir into corn mixture Add in 1 1/2 c grated cheese - sharp cheddar, white or orange and season with salt and pepper . Place skillet in 350 degree oven for 30 - 40 minutes. Top with a bit more cheese, cilantro, sour cream and fresh avocado slices to serve.  Serves 4-6 
Post a Comment
Read more