I hope everyone is doing well. Life is...busy right now as I am sure everyone is experiencing with summer and graduation barreling down upon us. The hubs and I working hard and while I write this post, he is in the garage rebuilding the engine for the race car. In case you have forgotten here we are at one of our favorite fall activities, Razorback Football! (Isn't he a cutie!)
While I know this isn't on the topic of food, it is on my heart right now,CHERISH your loved ones. Mother's Day is tomorrow and sadly, my Momma and Grandma are both gone. They are safe in Heaven with my Lord and Savior but I miss them daily. (Cue the sweet pics)
Here are my Parents (Also both with the Lord)
Make sure you tell a Momma or Grandma how precious and special they are this weekend. A great way to do that is by helping with their workload. We all know they work so hard and the one thing they would love as much as chocolate or flowers would be a home-cooked meal by someone who loves them. Think you can't do it? Don't have a good enough recipe? Well, I have one for you! It is simple and tasty. Today I am going to give you a main dish, side dish and easy dessert so get ready!
Main Dish: Honey Mustard Chicken Thighs
Side Dish: Sauteed Greens and Jasmine Rice
Dessert: Apple Crumble
This menu as described will serve 4, you can increase or decrease as needed.
Honey Mustard Chicken Thighs
1 lb Boneless Skinless Chicken Thighs
1 C Honey (Raw if possible)
1 C Soy Sauce (I prefer San J Gluten Free Soy Sauce)
1 Stick Butter
1 TBSP Garlic Powder
1 TBSP Onion Powder
1/4 C Dijon Mustard
1/4 C Apricot Preserves (If you can't get these use Orange Marmalade - if you select the low sugar type it doesn't change the flavor at all)
Spray a 9x13 Pyrex dish with cooking spray. Lay out your chicken thighs. In medium saucepan combine the rest of the ingredients except Preserves and heat until butter is melted and all other ingredients are incorporate. Remove from heat, add preserves and mix well. Poor over thighs, season with salt and pepper to taste and cook at 375 degrees for 30 to 35 minutes covered. Sauce should be bubbly, remove foil and increase heat to 450 and cook an additional 5 minutes. (Don't ask me why but for some reason this adds a nice caramelization and super flavor.)
Rice - pick your favorite rice and prepare according to the package. This should be simple you don't want overly competitive flavors. But do use chicken stock and/or add some parsley to make it pop.
Sauteed Greens
This is quick and simple!
1 package Kale, Rainbow Chard and Spinach Mix
3 Cloves of Garlic, minced
1 small Onion finely diced
1/4 C Soy Sauce
8 oz Portobello Mushrooms sliced (you can sub Button or any of your favorite mushrooms or omit for picky eaters)
EVOO (Extra Virgin Olive Oil) to saute
Start by sauteing onions and mushrooms in EVOO. when onions are transparent and mushrooms are soft add greens, garlic and soy sauce. Saute until all is wilted. Serve warm. Season with salt and pepper to taste.
Now for dessert!
Apple Crumble
5 Gala, Pink Lady or other Cooking Apple - peeled and sliced
1 C Oats
2 tsp Cinnamon
1 TBSP
1/2 C Orange Juice (I prefer Simply Orange)
2 C Brown Sugar (pressed down-divided)
Spray 9x13 Pyrex dish with cooking spray and preheat oven to 350 degrees. In medium saucepan combine 1 stick of butter, 1 C brown sugar, orange juice and 1 tsp cinnamon and heat until melted and well mixed. Place sliced apples in dish and pour heated mixture over them. In a bowl combine oats, 1 tsp cinnamon, vanilla and 1 stick of softened butter. Spread evenly over apples. Bake for 30-40 minutes until the top is golden brown and the apple mixture is bubbly.
See - easy - make the Apple Crumble the night before and your oven is free for your Chicken. This is a yummy meal and picture number 9 from the post letting you choose what you wanted to see on here.
Happy Mother's Day to all the moms out there and especially to my Mother-in-Love, Carolyn.
See you all next time!
Hugs,
Makisa
