Holy Yum Chicken

The most popular chicken recipe on my site for good reason. The flavors are incredible and will have you saying, "HOLY YUM!!!"

Prep Time: 5minutes minutes

Cook Time: 40minutes minutes

Total Time: 45minutes minutes

Servings: 4

Author: Julie Chiou

INGREDIENTS 

• ▢ 2 pounds boneless, skinless, chicken thighs (most of the fat cut and discarded)
• ▢ 1/2 cup Dijon mustard , (no substitutes)
• ▢ 1/4 cup pure maple syrup, (no substitutes. No fake Aunt Jemima stuff)
• ▢ 1 tablespoon rice wine vinegar, seasoned or unseasoned
• ▢ 1/4 teaspoon salt
• ▢ 1/4 teaspoon ground black pepper
• ▢ 1 tablespoon cornstarch
• ▢ 2 teaspoon fresh rosemary, for garnish

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

EQUIPMENT

• Baking dish

INSTRUCTIONS

• Preheat oven to 450 °F. Line a 8x8" oven-proof pan with 2 layers of tin foil.
• In small bowl, whisk together Dijon mustard, maple syrup, rice wine vinegar, salt and pepper.
• Place the chicken thighs in the foil layered pan then pour the mixture on top of it. Turn the chicken around in the sauce to make sure it gets all coated.
• Bake, uncovered, for 40 minutes.
• Remove from oven and let chicken sit for 5 minutes then transfer to a plate. Do NOT discard the liquid.
• Immediately after plating chicken, whisk in the 1 tbsp. of cornstarch into the liquid in the pan. You'll create a nice, thick sauce to drizzle over your chicken. You need to do cornstarch mixing immediately because the liquid needs to be hot in order for it to thicken properly. If it's still not thickening after 1 tbsp., you can add a little more.
• Sprinkle rosemary on top before serving.

RECIPE NOTES

If you like things more tangy, I would add 2 tbsp. of rice wine vinegar instead of 1 tbsp. I did this the second time I made this and it was a nice tangy kick with the sweetness that subdued it. If you like things on the sweeter side, keep it to 1 tbsp. of rice wine vinegar. Regardless, taste the sauce after mixing it together and adjust to taste. :)

If making paleo: use regular white vinegar and sub arrowroot powder for cornstarch

Source: I Love Trader Joe's Cookbook

NUTRITION FACTS

Serving: 1 SERVING | Calories: 327 KCAL | Carbohydrates: 16 G | Protein: 24 G | Fat: 20 G | Saturated Fat: 6 G | Cholesterol: 113 MG | Sodium: 2589 MG | Sugar: 14 G

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Course: Dinner

Cuisine: American

Keyword: chicken, chicken dinner, dijon mustard, holy yum, maple syrup

Holy Yum Chicken - https://www.tablefortwoblog.com/holy-yum-chicken/

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Grilled Swordfish with Tomato and Red Pepper Salsa

I stumbled across this recipe in an email from Yankee Magazine. It was absolutely delicious! By the way, there are many excellent recipes on the www.newengland.com website (Yankee Magazine). 

Ingredients

2 ripe tomatoes, seeded and chopped

1/3 cup diced green pepper

1/3 cup diced yellow pepper

1/3 cup diced red onion

2 tablespoons, plus 2 teaspoons olive oil

2 tablespoons fresh lime juice

2 tablespoons red wine vinegar

1 large garlic clove, crushed through a press or minced

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh cilantro

1 jalapeno pepper, minced (or to taste)

salt and freshly ground black pepper

Four 6-ounce swordfish steaks, about 1-1/2 inches thick

Directions

In a large bowl, combine the tomatoes, green pepper, yellow pepper, red onion, 2 tablespoons oil, lime juice, vinegar, garlic, basil, and thyme. Season with salt and pepper to taste. The salsa can be made up to 3 hours ahead.

Build a hot charcoal fire or preheat a gas grill. Brush the fish with the remaining 2 teaspoons of oil and season with salt and pepper. Grill, turning once, until nicely charred and the fish is just cooked through, about 5 minutes per side.

Spoon the salsa over the fish and serve.

Grilled Ginger-Lime Swordfish

This is a Cooking Light recipe, and the only way I cook my swordfish. It is so delicious, quick and easy.

Ingredients

2 teaspoons grated lime rind 

1/2 cup fresh lime juice (about 2 limes)

1/4 cup honey

2 tablespoons bottled fresh ground ginger

2 tablespoons minced green onion

1 tablespoon low-sodium soy sauce

2 teaspoons bottled minced garlic

4 (6-ounce) swordfish steaks (about 3/4 inch thick)

Cooking spray

1/4 teaspoon salt

¼ teaspoon black pepper

Directions

Place fish in a large glass bowl or shallow baking dish. Combine marinade ingredients in a small bowl and pour over fish. (Make sure to coat fish evenly on both sides.) Cover dish with plastic wrap and place in refrigerator for 30 minutes to 1 hour.

Preheat grill to medium-high heat. Lightly oil cooking grate. Remove fish from marinade, making sure to reserve marinade. Place fish on oiled grill and brush with reserved marinade.

Allow to cook for 3 to 4 minutes, turn, and coat other side with marinade. Allow fish to cook for a remaining 5 minutes. Once fish is opaque in center, remove from heat and serve.

Notes: You do not want swordfish that is gray in color with brown bloodlines. Swordfish is at its peak August through October but frozen swordfish can be found year-round. This recipe calls for vegetable oil, but any neutral oil will do. Avoid olive oil or any strong-flavored oil as it will change or overwhelm the marinade. 

Slow-Cooker Teriyaki Pork Tenderloin

This recipe is from America's Test Kitchen. I made it for two, using one pork tenderloin but made the sauce as directed. It was delicious! Be sure to check the temperature after one hour. Cooking time is not precise. It was about 1-1/2 hours for me.

Ingredients

1/3 cup low-sodium soy sauce

1/3 cup sugar

2 tablespoons mirin

1/2 teaspoon grated fresh ginger

1 garlic clove, minced

24 ounces pork tenderloins (2 loins), trimmed of all visible fat

1-1/2 teaspoons cornstarch

1 tablespoon water

2 scallions, sliced thin

1 teaspoon sesame seeds, toasted

Directions

Combine soy sauce, sugar, mirin, ginger, and garlic in slow cooker. Nestle pork into slow cooker, side by side, alternating thicker end to thinner end. Cover and cook until pork registers 140 degrees, 1 to 2 hours on low. Check the tenderloins’ temperature after 1 hour of cooking and continue to monitor until they register 140 degrees. 

Adjust oven rack 6-inches from broiler element and heat broiler. Transfer pork to aluminum foil–lined rimmed baking sheet. Transfer cooking liquid to small saucepan and bring to simmer over medium heat. Whisk cornstarch and water together, then whisk into cooking liquid and simmer until thickened, 3 to 5 minutes.

Brush pork heavily with glaze and broil until spotty brown on top, about 5 minutes. Transfer pork to carving board, tent loosely with aluminum foil, and let rest for 5 minutes. Slice pork 1/4 inch thick, drizzle with remaining glaze, and sprinkle with scallions and sesame seeds. Serve. 

Roasted Sweet Potatoes

Ingredients

3 pounds small sweet potatoes, scrubbed, patted dry, cut into 2" chunks

3 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon chili powder

1/8 teaspoon ground cinnamon

Kosher salt and freshly ground black pepper,

to taste

1/4 cup fresh cilantro leaves (or parsley)

1 lime, cut into wedges 

(or sprinkle lime juice

Directions

Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with

nonstick spray. In a small bowl, whisk together olive oil, cumin, paprika, chili powder, cinnamon, 1-1/4 teaspoons salt and 1/2 teaspoon pepper.

Place sweet potatoes in a single layer onto the prepared baking sheet. Stir in olive oil mixture and gently toss to combine.

Place into oven and bake for 30-35 minutes, or until fork tender, stirring halfway. Sprinkle with cilantro. Serve immediately with lime wedges.

Notes: I made this for 2, using one huge sweet potato which I cut into chunks, as directed, and just used a big pinch of all the spices, sprinkled the salt and pepper. It was great!

Beet Pasta

Ingredients

3 tablespoons poppy seeds

6 tablespoons butter

1-1/2 cups grated beets

Salt and pepper

1 lb. pasta (linguine, fettuccine, bucatini)

2/3 cup grated parmesan cheese

1 tablespoon balsamic vinegar

1/4 cup minced chives (or scallions)

Directions

Toast poppy seeds in dry cast iron skillet. Stir regularly for 2 minutes. Transfer to small bowl.

Add 5 tablespoons butter to pan. Add grated beets, sale and pepper. Reduce heat. Cover, simmer 10 minutes.

Cook pasta, drain. Toss with 1 tablespoon butter and grated cheese. Stir in beets. Keep stirring until all the pasta turns red and beets are evenly distributed through the pasta. Sprinkle with poppy seeds, vinegar and chives.

 Angel Hair Pasta with Mussels and Red Pepper Sauce

This is a recipe from Cooking Light. I have made this with mussels in the shell, but recently have been making it with frozen shelled mussel, and it is really good. Enjoy!

Ingredients

8 ounces uncooked angel hair pasta

2 teaspoons olive oil

1/3 cup diced onion

1 garlic clove, minced

2 cups diced red bell pepper (2 medium)

1/2 teaspoon salt

Dash of ground red pepper

1 (14.5-ounce) can whole tomatoes, undrained and chopped

1/2 cup white wine

36 mussels (about 3 pounds), scrubbed and debearded

3 tablespoons chopped fresh parsley

Directions

Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.

Heat oil in a large saucepan over medium-high heat. Add the onion and garlic; sauté 5 minutes or until tender. Add bell pepper, salt, and ground red pepper; sauté 2 minutes. Add tomatoes and wine; bring to a boil. Reduce heat to low, and simmer 10 minutes. Add mussels, and increase heat to medium. Cover and simmer for 7 minutes or until shells open. Discard any unopened shells. Serve mussel mixture over pasta; sprinkle with parsley.