Chicken Breasts with Mustard Sauce

I thought my husband was working late so didn't really plan dinner.  Out of the blue, he sent me a message and said he would be heading home shortly.  So I went to the kitchen to see what I could throw together within 30 minutes and this is what I came up with.  The sauce turned out very nicely.  I don't usually get a big head about my own food but goodness.  I was glad he made it home when he did because I couldn't stop sipping on the sauce. I mean, I had to make sure it was worthy of sharing.  Thankfully, he agreed it was really good as well.  And even though it was meant for another meal this week, he had the idea to tear off chunks of french bread to sop up the remaining sauce at the end. MMmmmm so good!  Great idea babe!

1 tbsp olive oil
4 boneless, skinless chicken breasts
1 small shallot, minced
1 tsp garlic, minced
1 c chicken broth
1/2 c heavy whipping cream
4 tbsp butter
1 tsp mustard seeds
2 tsp dijon mustard
1 tsp dried thyme
1/2 tsp ground pepper

Heat large skillet over medium-high heat.   Add olive oil to pan.  Then add chicken and saute until browned on both sides, 5-7 minutes.  Remove chicken from pan.  Add shallots and saute for 2 minutes.  Then add the garlic and saute for a minute stirring frequently.

Then add chicken broth and stir the yummy bits off the bottom of the pan.  Add the butter, mustard seeds and dijon.  Stir until mixed together.  Bring to a boil.  Add chicken back to pan and sprinkle the chicken with thyme and pepper. Then cover and turn heat down to medium-low to simmer for 10-12 minutes or until chicken is cooked through. Add cream to pan and stir until combined.  Taste test sauce to check flavor and adjust seasoning as needed.  Serve chicken with a spoonful (or 4) of sauce over cooked egg noodles, rice or with just steamed veggies on the side. Enjoy!

Adobo Chicken

This is another recipe that brings me back to my childhood.  I swear that grandma Millie made this on the regular for us.  The flavors were so familiar and it's so freakin' good!  I love sweet and tangy dishes and this is definitely in that category.  I need to make this for grandma and my family when I am home visiting next time. I can't imagine it's much different than her recipe.  Look at her in the cute hat she knitted.  Kisses to you grandma!

I found out at the last minute my husband had to work late so he missed out!  (Sorry babe!)  More for me. ;p  I guess I have leftovers for lunch today.  Yay!

8 chicken thighs, boneless and skinless
1 medium onion,diced
3 garlic cloves, minced
6 tbsp low-sodium soy sauce
3 tbsp water
3 tbsp rice wine vinegar
2 tbsp honey
1/2 tsp black pepper
1 bay leaf
3 c hot cooked long-grain rice

Heat oil in large nonstick skillet over medium-high heat.  Add chicken to pan; saute 4 minutes on each side or until browned.  Remove chicken from pan.  Add onion to pan; saute 3 minutes.  Add garlic; saute 1 minute, stirring frequently.

Return chicken to pan.  Add soy sauce and remaining ingredients except the rice; bring to a boil.  Reduce heat to medium-low; cover and cook 10-12 minutes.  Uncover and cook 15-20 minutes or until chicken is done and sauce thickens.  If sauce is too runny, add more honey.  If sauce is too thick, add water. Discard bay leaf.  Serve over rice.  Makes 4 servings. (2 thighs each and sauce)

Red Beans and Rice

I have always enjoyed Red Beans and Rice.  I realized that I actually have never ordered it at a restaurant or made it at home myself.  I have taken a few bites of my husband's when he orders it.  So I thought I'd give it a whirl and boy it was tasty!  I am sad that it took so long for me to make it.  It's really easy and really REALLY good.  This has been added to our favorites to have more often.  I used smoked sausage because we had it on hand.  From my research of other recipes, some people use ham hocks or bacon for flavor.   I also had a bone from a pork shoulder left from a batch of Carnitas I made the day or 2 before.  I added it in to simmer with everything.

1 green bell pepper, diced
1 medium onion, diced
2 cloves garlic, minced
2 - 15oz cans red kidney beans, drained and rinsed
1 - 15 oz can diced tomatoes, undrained
1 lb smoked sausage (or other sausage/meat of your choice)
1/2 c water
1 tbsp olive oil or vegetable oil
1 tsp red pepper flakes
1/2 tsp oregano leaves
1 tsp salt
1/2 tsp pepper
2 c cooked rice

Heat 1 tablespoon oil in large skillet over medium-high heat.  Saute sausage, onion and bell pepper until sausage is browned about 5-7 minutes.  Then add everything but the rice.  Bring to a boil.  Then turn down to medium-low, cover and simmer for at least 20 minutes, stirring occasionally.  Taste test for flavor and add more seasoning and spice as preferred.   Serve over the rice.   Makes 6 servings.  Cornbread goes really nice on the side as well.   Enjoy! 

Pork Stir Fry

Stir-fry is so easy and you can put just about anything you want in it.  I had a few ingredients on hand and decided to throw this together to see what happened.  It turned out really good and made a lot. You can play with this recipe and add your own favorite veggies.  Marinating the meat for at least 15 minutes adds flavor to the dish. You can use shrimp, chicken or beef in the place of pork.   There are so many possibilities.  Enjoy!!

1 lb boneless pork chops, sliced in strips
2 c fresh cabbage, chopped
1 c frozen or fresh asparagus, chopped
2-3 garlic cloves, chopped
1 tsp fresh ginger, peeled and finely chopped
2 tbsp rice wine vinegar
3 tbsp soy sauce

1 tbsp peanut oil
1 tsp dark sesame seed oil
2 c white rice, prepared

In a medium bowl, combine the ginger, rice wine vinegar and 2 tbsp of soy sauce and then add the pork. Set aside to marinate for at least 15 minutes.

Add peanut oil and heat a large skillet or wok over medium-high heat.  Add pork along with the marinade and cook until pork is no longer pink and liquid is gone.  About 5-7 minutes.    Remove pork from pan to a bowl and set aside.  Add cabbage to pan and cook until it starts to soften.  Then add asparagus and garlic, cook until cabbage is cooked down but still has some crunch to it.  Add pork back to pan with veggies and add remaining soy sauce and dark sesame see oil.  Cook until heated through.  Serve over rice.   Makes 4 healthy servings.