I could not think of a better quote for today’s Words Crush Wednesday. There is so much going on in South Africa at the moment; ever-increasing crime, the shocking xenophobic attacks and animal poaching. I like to keep things light as this is a cooking blog but my heart is heavy seeing so much ugliness marring a beautifully diverse country.
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.
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.
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!
Words Crush Wednesday is about to get deep. A few inches deep. Well, this is a cooking blog so I can say these words are 100% sincere. The author is unknown which is a pity; I would like to buy that person a drink. Or, more appropriately, give them a brownie.
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
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
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.
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.
This is absolutely incredible and something I couldn’t ignore.
Please read the entire post and share if you could!
“Jack Nicholson” – Spray Paint on Canvas by Me.
Sold / Commissioned 3ft x 2ft
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 🙂
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
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).
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.
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!
This week’s Words 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.