Easy Honey Mustard Chicken Breasts

These days I’m all about that baste, about that baste. Yes I did. If you have read my previous post, you will know that I’m trying to find healthier chicken breast recipes that are both tasty and interesting to cook. Enter honey mustard baste. The Husband has a penchant for hot mustard. Dude has it with everything. I, on the other hand, am more of a wholegrain kinda gal, so why not use both? Indeed, that’s exactly what I did and it was much yumminess. This recipe is easy and it takes less than three minutes to mix all the ingredients. I marinated the chicken for a couple of hours, turning it once, but if you’re pressed for time, try to marinade it for half an hour. I used skinless, boneless chicken breasts but you can use skin-on, bone-in breasts. Just remember this will take a few extra minutes to cook.

 

Honey mustard chicken 51 tablespoon hot mustard
2 tablespoons wholegrain mustard
2 tablespoons honey
1 tablespoon olive oil
1 teaspoon chilli sauce (optional)
1 tablespoon liquid chicken stock (undiluted)

 

 

 

Honey mustard chicken 3 (2)Mix all of the ingredients together in a bowl. Put the chicken breasts in a dish and pour the marinade over, turning the chicken to make sure it’s fully coated. Cover and refrigerate for at least half an hour to two hours, turning the chicken once.

 

 

 

Honey mustard chicken 4 (2)

Preheat your oven to 200°C (400°F). Bake the chicken for 25 – 30 minutes, depending on your oven. See? It’s that easy! Enjoy!

 

 

Herbed Citrus Chicken

I am always looking for new ways to cook chicken breasts, my version of homemade fast food, because let’s be honest, plain boneless, skinless chicken breasts are snoozeville. The cooking is boring and the taste is bland. I had a couple of lemons in the fridge along with two staples I am never without, ginger and garlic, and I have rosemary growing in the garden. A quick scan in my pantry cupboard yielded an orange, olive oil and honey. I combined these ingredients and marinated the chicken for a few hours and when it came out if the oven, it was so. Very. Tender. I love the versatility of chicken breasts and this recipe can work one of two ways: You can cool and shred them and put them in a salad or serve them warm with veggies – both very healthy options. Marinade them for at least half an hour and you will have juicy, tender, soft breasts.

Prep time: 5 minutes     Marinade time: >30 mins     Cook time: 30 minutes

Citrus chicken 1

500g boneless, skinless chicken breasts
2 lemons – 1 juiced and 1 sliced
2 oranges – 1 juiced and 1 sliced
1 tablespoon honey
2 tablespoons olive oil
2 garlic cloves, peeled and grated (I use a microplane grater)
1 knob ginger, about 1 inch, peeled and grated (again, microplane grater)
1 sprig rosemary
Cracked sea salt and black pepper for seasoning

Citrus chicken 2 (2)

Juice one lemon and one orange and pour the juices into a bowl. Stir in the honey and olive oil until thoroughly combined. Grate the garlic and ginger and stir into the citrus juice mixture and add the rosemary. Crack some salt (I used about half a teaspoon) and black pepper into the juice.

 

 

 

Citrus chicken 3.3 (2)Slice the remaining lemon and orange. Place the chicken breasts into a dish and pour the herby citrus marinade over them. Position the citrus slices between the chicken breasts, cover and marinade in the fridge for at least half an hour. Bake at 200°C (400°F) for 30 minutes.

 

 

 

 

“Jack Nicholson” – Spray Paint on Canvas by Me…

Gen:

This is absolutely incredible and something I couldn’t ignore.

Originally posted on Ray Ferrer - Emotion on Canvas:

Please read the entire post and share if you could!

“Jack Nicholson” – Spray Paint on Canvas by Me.
Sold / Commissioned 3ft x 2ft

Ferrer - Jack N

Everything in my Etsy Shop is 50% off to aid w/ our Brain Tumor battle.  Use coupon code ART50 at checkout to get 50% off listed price.  Etsy Shop –>  Ray’s Shop

**Signed / Limited Prints available here: –> “Jack Prints

Also, please have a look at the rest of my blog if you are unfamiliar with our struggle.  My biopsy of the tumor is scheduled, tentatively, for April 21st.  Enjoy the artwork :)

Artist Ray Ferrer – Brain Tumor

View original

Banana Muffins

I don’t believe in wasting, so when I ended up with two overripe bananas and half a bottle of buttermilk, I decided to make muffins. Because I don’t like wasting. Possibly also because I can’t resist them! This recipe is easy and so versatile. You can add cinnamon, pecans or walnuts and adjust it to your liking.

Prep time: <10 minutes     Cook time: 15 – 20 minutes     Yields: 12 medium muffins

Banana muffins 1 (2)2 large eggs
2 ripe bananas, mashed
100g softened butter
1½ cups flour
½ cup white sugar
½ cup buttermilk
½ teaspoon vanilla paste (or 1 teaspoon vanilla essence/extract)
½ teaspoon salt
½ teaspoon baking powder
½ baking soda

Preheat your oven to 180°C (350°F).

Banana muffins 2 (2)I never sieve sugar unless it’s lumpy so pour the sugar into a mixing bowl and add the softened butter. Beat, using an electric mixer on low, for 20 seconds. Add the eggs, one at a time, beating until fully mixed into the rest of the batter. Add the mashed bananas beat until thoroughly combined. Remember to occasionally scrape down the sides throughout the preparation.

 

 

 

Banana muffins 3 (2)Sieve the flour, salt, baking powder and baking soda into the bowl, add the vanilla and mix well. If you’re adding cinnamon, sprinkle it in now.

 

 

 

 

 

Banana muffins 6 (2)Pour in the buttermilk and mix on low until fully combined and smooth. If you’re adding nuts, now is the time to do so and remember to scrape down the sides.

 

 

 

 

 

Banana muffins 8 (3)Pour the batter into greased muffin cups and bake for 15 – 20 minutes until golden brown and a toothpick inserted in the middle comes out clear. You can freeze the muffins, serve them at room temperature or heat them up in the microwave for about 10 seconds, cut them in half lengthways and spread some butter over them. Oooooh!

Word Crush Wednesday – Easter Edition

This week’s Word Crush Wednesday is being posted on a Thursday. It’s been a busy week in the lead-up to Easter, but I’ve been thinking so much about what I’m most looking forward to this Easter.

I remember with great affection how my grandparents used to hide dozens of marshmallow eggs in their garden. We would dive into the bushes, cobwebs and all, in search of our stash. We’d have a delicious roast with all the cousins and aunts and uncles and it was so much about family. I’m most excited to see my friends and be with my family while sharing a delicious meal but really, one word, chocolate. That is all.

Chocolate-Quote

Word Crush Wednesday – Maya Angelou Edition

Do you ever feel awkward when you eat in front of people? It could be that you’re so hungry and want to wolf down a burger but this is only your second date and, well, you want to look elegant. Or that chocolate fondant was so incredibly delicious, you want to lick the plate. Come on, it’s happened to everyone! There is something so personal about sharing a meal with other people. This week’s Word Crush Wednesday quote is by the ever-wise Maya Angelou. She was, and still is, such an inspiration.

“Eating is so intimate. It’s very sensual. When you invite someone to sit at your table and you want to cook for them, you’re inviting a person into your life.” – Maya Angelou