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

Comments

Nicola's Fisk

Cousins in Sweden served a fish meal that B really liked! [That is a huge compliment as it's not her favorite protein.] Nic makes it without a recipe so this is a general guide. Layer a casserole with a bed of zucchini slices and add a layer cod pieces . Mix chopped flat leaf parsley (handful), softened butter (abt. 2 T), horseradish sauce (abt. 1 T) with a brick (8 oz) of cream cheese. {It is easier if the ingredients are room temperature} Cover fish with sauce and bake for about 25 minutes at about 325-350 degrees [Swedish measurements are not equivalent] Thin sauce with milk if needed. Serve with new baby potatoes baked in butter and dill and salt.

Hot Chocolate

Hot Chocolate from scratch makes it easier to serve a group all at the same time Melt 1/2 lb dark chocolate pieces in 1 quart of milk Stir constantly to almost a boil - careful not to burn the bottom Remove from heat Toppings: whipped cream or frozen coconut cream orange zest cinnamon, cardamom, saffron

Swedish almond cake = nötkaka

How did I miss putting this recipe on here years ago?! There are several versions. The original here is from the Swedish classic Sju Sorters Kakor. For presentation it is baked in a special ribbed pan - widely available and not expensive - called a Swedish/Rehrucken/Almond cake loaf pan. They are about 4.75 x 12.25 inches & 2 inches deep. It also works in a similarly sized baking dish or cake round, you just won't have the ribbed design. Prepare cake pan with a light coating of oil or oil spray, as you want to be able to invert it after baking to present it with the pattern. Sprinkle sliced almonds into the bottom of the pan before pouring the batter into it. Recipe: Beat together until light and fluffy = "vit och skummig": 2/3 c - 1 1/4 c unbleached cane sugar (depending on how sweet you want it) 1/2 c softened unsalted butter Beat in, one at a time: 1 egg & 2//3 c milk OR 2 eggs Combine the dry ingredients: 1 1/2 t almond e...

365 recipes

Search This Blog