Mustardy Chicken Thighs

I think the thighs are the best part of the chicken!  The skin gets so crispy and flavorful and the dark meat right by the bone is moist and delicious.  They are especially good grilled (which you can do with this recipe) or baked.  I love the marinade so much that I bake these thighs to retain as much flavor as possible.  In the summer I may grill them but will reserve some marinade to baste them.

Easily serves 5 or 6 people

1/2 Cup Spicy Brown Mustard (I like Gulden's)
1/4 Cup Brown Sugar
3 Tbsps Maple Syrup (Can substitute regular syrup if necessary)
2 Tbsps Yellow Mustard
1 1/2 Tbsps Cider Vinegar
2 Tsps Low Sodium Soy Sauce
2 Garlic Cloves
8-10 Chicken Thighs

Place the chicken in a large ziplock bag and season with salt and pepper.

Whisk together the remaining ingredients (except the garlic) in a bowl.  Pour the marinade over the chicken and toss in the garlic cloves.  Seal the bag and mix around to coat the chicken with the marinade.  Place in the refrigerator for at least 2 hours (up to 6).

Preheat the oven to 400 degrees.  Place a cooling rack on a baking sheet (to elevate the chicken).  Place the chicken in a single layer on the cooling rack.  Season with a little bit of additional salt and pepper.  Discard the marinade (or if grilling heat the marinade on the stove).  Bake the chicken for 45 minutes to an hour, depending on size, until cooked through and no longer pink.

Maple Bacon Sprouts

Well I thought I was following a recipe tonight but apparently I was not . . . However, my on the spot made up version of this side dish was delicious.  The sweetness of the maple syrup and the roasting takes away all of the bitterness of the sprouts.

1-2 lbs Brussel Sprouts, trimmed and halved
5 Strips of Bacon, cut into 1/2" pieces
1 Tbsp Olive Oil
1/4 Cup Maple Syrup

Place sprouts in an oven safe dish, top with the bacon (be sure to separate the slices) and drizzle olive oil over top.  Place in a 400 degree oven for 20 minutes.  Remove from the oven and pour the maple syrup over top of the bacon and sprouts.  Season with salt and pepper and return to the oven for another 20 minutes.

"Creamed Spinach" Pasta

I will be honest: I don't think I have ever had creamed spinach.  I am guessing that it involves cream, maybe cheese and, of course, spinach.  If that is the case, then this is creamed spinach pasta!  I had some leftover heavy cream I needed to use and threw these other ingredients together to create this pasta dish.  I have to say that it turned out well and my family agreed as they requested seconds!

1 Cup Heavy Cream
1/2 Cup Half & Half
1/2 Cup Skim Milk
1 Tsp Lemon Juice
2 Cloves Garlic, minced
1 Box of Pasta (I used Whole Grain Penne)
1-2lbs Asparagus, cut into 2" pieces
1 9oz Bag of Spinach
1 Cup Grated Asiago Cheese

In a 2 quart saucepan pour the cream, half & half, milk and lemon juice over medium low heat. (Note: I recommend leaving the cream and milk out for a little bit prior to heating.)  Whisk in the garlic.  Whisking occasionally, let the sauce simmer over medium low heat while you cook the pasta.  When the pasta is nearly complete, add the spinach to the pot and cover to let the spinach wilt.  Whisk together.

Steam the asparagus pieces until just tender and set aside.

Bring a salted pot of water to a boil and cook the pasta according to the package instructions.  Drain the pasta and return the pasta to the pot.  Add the asparagus to the pasta.  Pour the spinach and cream mixture over pasta.  Mix together.  Add the cheese and stir well until the cheese is melted.  Enjoy!

French Toast

Sometimes breakfast is just better for dinner!

You can use any bread, but leftover challah is the best.  This recipe makes enough for 4 people.

4 Eggs
1/2 Cup Half and Half
1/2 Cup Skim Milk
1 Tbsp Sugar
2 Tsps Vanilla
1 Tsp Cinnamon
Pinch of Nutmeg
8 1/2-1" thick slices of Challah
Nonstick Spray
Maple Syrup

Whisk all the ingredients from eggs to nutmeg together in a bowl.  Place bread slices in a single layer in a casserole dish.  Pour the egg mixture over bread and let it really soak into the bread.  Turn bread once to ensure mixture soaks up on both sides.  All of the egg mixture should be absorbed by the bread.

Spray nonstick spray (like Pam) in a large skillet over medium heat.  Working in 2 batches, cook the bread for about 3-4 minutes per side until golden brown.

Serve warm topped with maple syrup.

Simple & Saucy BBQ Chicken

I needed a "pantry dinner" tonight.  Somehow I forgot to plan a dinner for tonight and needed to grab stuff from my fridge and pantry to throw together a dinner.  I had chicken drumsticks and some stuff to make a simple BBQ sauce.  Ta dah!  Dinner!

This makes enough for 5 or 6 people.

1 Large Onion, sliced
1 1/4 Cup Ketchup
1/3 Cup Molasses
4 Tbsps Cider Vinegar
1 Tsp Worcestershire Sauce
1/4 Cup Light Brown Sugar
1 Tsp Smoked Paprika
3-4 lbs Chicken Drumsticks
Green Onions

Place all the ingredients in the slow cooker except the chicken and green onions.  Place the slow cooker on high for 30 minutes to 1 hour and let the sauce come together, stir and combine.  Salt and pepper the chicken (if possible throw the drumsticks in the oven on 400 for about 20 minutes to crisp up the skin, but you do not have to).  Place the chicken in the slow cooker.  Turn slow cooker down to low and top with chopped green onions (green part only).

Cook chicken for 4-6 hours on low (closer to 4 hours if chicken was precooked in the oven).

This is delicious served with rice to soak up the extra sauce.

"French" Onion Soup

It took a couple of tries, but I finally got this soup tasting the way I want it to.  The key is to really give the onions a head start and let them cook down and caramelize.  Traditional onion soup is topped with Gruyere cheese.  I topped mine with asiago cheese.  I love asiago cheese.

This soup makes 6-8 servings.

2 Tbsps Unsalted Butter
2 Tbsps Olive Oil
4 Medium Onions, thinly sliced (I used yellow onions)
2 Bay Leaves
1 Tsp Dried Thyme
1/2 Cup Water
4 Cups Beef Broth
1/3 Cup Sherry Vinegar
Asiago Cheese, shredded

Place butter in slow cooker set to low and let it start to melt while you slice the onions.  Add 1 tbsp of olive oil and the onions.  Pour the second tbsp of oil over top of the onions.  Add the bay leaves, thyme and water.  Let the onions cook for a good 3 hours until browned.  Remove the bay leaves and add the beef broth.  Stir to blend and let the soup continue cooking another 2 hours.  Add the sherry vinegar, stir and let finish cooking about 30-60 minutes.

Top each serving with a sprinkle or a handful of asiago cheese and enjoy.

Homemade Applesauce

I love apples.  One of the best things about the fall is that apples are everywhere and delicious!  This applesauce is so easy to put together and is delicious warm straight from the slow cooker or chilled the next day.

This makes about 8 servings.

7-8 Medium Apples, peeled and cored
1 Cup Water
1/3 Cup Light Brown Sugar
1/4 Tsp Pumpkin Pie Spice
1/4 Tsp Cinnamon

Place the apples and water in a slow cooker and cook on low for about 4 hours.

Mash up the apples with a potato masher.  Add the sugar, pumpkin pie spice and cinnamon and mix well.

Let cool slightly or completely before serving.