Saturday, January 18, 2014

Honey Dijon Pretzel Chicken

Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes Servings: 4 ingredients 3 tablespoons honey 1/4 cup dijon mustard 1 tablespoon grainy dijon mustard (optional) 2 tablespoons oil 2 tablespoons lemon juice (~1/2 lemon) 1 tablespoon white miso paste (optional) 1 clove garlic, minced salt and pepper to taste 16 ounces chicken breast, pounded thin 1/2 cup flour 1 cup panko breadcrumbs 1 cup pretzels, crushed directions Mix the honey, mustards, oil, lemon juice, miso and garlic, season with salt and pepper and divide in half. Season the chicken with salt and pepper, dredge in the flour, shake off excess, dip in half of the dressing, shake off excess, press into the mixture of the panko and pretzels and place on a wire cooling rack on a baking sheet. Bake in a preheated 400F oven until cooked (165F) and golden brown, about 15-25 minutes, depending on the size of the chicken breasts. Serve straight from the oven with remaining dressing. Note: Best straight from the oven. The pretzels will get soft if left sitting around after coating the chicken in them or after baking them before eating them. Option: Replace the honey with maple syrup. Option: Replace the pretzels with crushed cereal like corn flakes or crushed chips like tortilla chips or doritos.

Saturday, January 4, 2014

Stuffed Baguette

Makes about 24 slices -baguette about 14 inches long (the one pictured is double that) - 8oz of cream cheese brought to room temp - 4 oz goat cheese - 1/4 cup each of green olives & black olives - 2 cloves minced garlic - 2 tbsp of chopped fire roasted peppers - 1 tsp dried parsley (if you have fresh, do 1 TBSP) - if you are doing salami, use about 1.5 oz (about 6 slices) * remember, if you are not a fan of any of the above ingredients for the filling, substitute with things you like 1. Slice off both ends of the baguette. Next, slice baguette in half, making 2, 6 in baguettes. This will make it easier to hollow out and stuff. 2. Using a long thin knife and working from both ends, hollow the baguette. 3. Leave about ½-inch thick crust all around. 4. Add the rest of the ingredients in to mixing bowl. 5. Using an electric mixer/stand mixer, mix until well combined. 6. Working again from the both ends, fill the baguette with the cheese mixture. Pack the filling tight. 7. Wrap the stuffed baguette very well in plastic and refrigerate for at least two hours and up to two days. Right before serving, slice the baguette into ½-inch thick slices and serve.