Chicken in Honey Mustard Sauce

 

 

 

Ingredients: 

 2 Chicken thighs (on the bone)

 1-1/2 Tbsp of Oil

 1 Tbsp of Butter

 1 Small Onion, sliced

 3 Cloves of Garlic, minced

 1/2 cup of Chicken Stock

 1Tbsp Tbsp of Honey

 1 Tbsp of Brown Sugar

3 Tbsp of Dijon Mustard

 2 Tbsp of  Dried Parsley

 Salt and Pepper, to taste

 

Process

1.      Preheat the oil in a nonstick skillet over medium heat.

 

2.      Season chicken on both sides with salt and pepper and sear in the hot skillet for a few minutes on each side or until golden brown (doesn’t have to be fully cooked).

 

3.      Remove the chicken on to a plate and add the butter, onions and a touch of salt and pepper in the same skillet and sauté them for about 4 or 5 minutes or until golden brown.

 

4.      In a small bowl, whisk together the stock, mustard, brown sugar, honey and garlic and dried parsley.

 

5.      Pour the sauce in the skillet with the onions and bring to a boil. Add the seared chicken in the sauce, and allow everything to cook together for about 10 minutes or until fully cooked through and the sauce has thickened.

 

6.      Serve hot!

Chocolate Chip muffins

Ingredients: 

2 cups of Flour

1 Tbsp of Baking Powder

½ tsp of Salt

1/8 tsp of Ground Cinnamon

1 ½ cup Milk Chocolate Chips or White chocolate chip or a combination of both

2/3 of a cup of Whole Milk

½ cup of Melted Unsalted Butter

2 Tbsp of yogurt

2 Eggs

½ tsp of Vanilla Extract

1/3 cup of Granulated Sugar

1/3 cup of Brown Sugar

 

Process

1.     Preheat your oven to 400 degrees. Line a 12 cup muffin tin with liners and set aside.

 

2.      In a small bowl mix together the first 4 ingredients and set aside.

 

3.      In another small bowl add the chocolate chips and half a cup of the dry ingredients mix and toss to make sure each piece of chocolate chips are coated in the flour mixture.

 

4.      In a large bowl mix together the remaining ingredients until combined. Add the dry ingredients and just mix to combine but not over mixing. Using a spatula fold in the chocolate chip mixture and make sure they are evenly spread out throughout the batter.

 

5.     Divide the batter evenly in the prepared muffin pan.

 

6.      Bake for 18 minutes or until a toothpick inserted in the center of the muffin comes out clean.

Baked Wonton

Ingredients: 

12 wonton wrappers

1 pound ground chicken

½  cup shredded Cheddar cheese

½ cup hot buffalo sauce

½ cup of chopped onions

1 tbsp oil

Salt and pepper to taste

Spring onion greens for garnishing

 

 

Process

1.     Preheat oven to 350 degrees F (175 degrees C).

 

2.     Insert wonton wrappers into the muffin pan so as to form small cups. Bake 5 minutes in the preheated oven. Allow the baked wrappers to cool in the muffin pan.

 

3.     In a medium sauce pan on medium high heat, add 1 tbsp of oil, ground chicken, chopped onions, hot buffalo sauce and salt and pepper to taste. Cook the mixture till the chicken is cooked through and the sauce is dried out.

 

4.     Fill the baked wonton wrapper cups with 1 tsp of chicken mixture and top with some shredded cheese.  

5.     Bake the filled wonton wrappers again for 2 minutes of till the cheese has melted. Watch closely so the wonton wrappers do not burn.  

6.     Top the wonton with spring onion greens and serve

Garlic sauce - Toom

Ingredients:

1/2 cup peeled garlic

1/4 tsp salt

1 ¼ cup vegetable oil

1/4 cup fresh squeezed lemon juice

 

Process:

1.     In a food processor (completely dry – no water), add the garlic and salt and run it until the garlic is finely minced – about 30 seconds.

2.      Stop your processor and using a spatula scrape down the sides of the bowl.

3.      Run the processor again in 30 second increments, scraping after each time, until the garlic turns pasty.

4.     Scrape the bowl finally and then turn on the processor – this time, you won’t be turning it off until the whole process is complete.

5.     Add 1/4 cup of the oil in a very thin stream until fully incorporated.

6.     Alternate to add 1 tablespoon of the lemon juice in a thin stream until its fully incorporated into the garlic mixture.

7.       Then, add the oil in 1/4 cup increment following with the tablespoon of lemon juice until everything is used.

8.       Once all the oil and lemon juice is use, the sauce will be pearly white and fluffy.

9.       Store the sauce in a contained and cover with kitchen towel before putting the lid, since the condensation will spoil the consistency of the sauce.

Enjoy with Kebabs and grilled chicken!!!!