Trying out recipes to pass on to you.

dinner for someone special

Posted: September 29th, 2009 | Author: leah | Filed under: Uncategorized | Tags: , | 2 Comments »

thank you bon appetit magazine! after about two or three issues of lackluster food offerings, the october issue was back with many tasty vittles. maybe i was just ready for fall. maybe i was looking for something unfussy and uncomplicated. this panko-crusted chicken with mustard maple pan sauce may SOUND complicated—but other than buying the chicken breasts and panko i had all the other ingredients around. it came together very quick. and in my opinion, there is nothing more comforting than some pan gravy slathered on whatever you’re enjoying.

this recipe says it makes four servings but the hubs and i demolished it all. i think this would be the perfect entree to serve someone special and i’m glad the hubs got to try it first. he gave rave reviews. maybe you should serve it next time your in-laws are over, a friend is in from out of town, or for a birthday dinner. (i know it wasn’t the happiest, but i’m thinking about you on your birthday today, jesse. hugs!)


  • 2 8-ounce skinless boneless chicken breast halves, cut crosswise in half
  • 1 large egg
  • 1 tablespoon finely chopped fresh Italian parsley (i used dried)
  • 2 teaspoons plus 2 tablespoons Dijon mustard
  • 1 cup panko (japanese breadcrumbs found in the asian food section of your store. you could sub bread crumbs, but it wouldn’t be as crunchy)
  • 2 tablespoons olive oil
  • 1 cup low-salt chicken broth
  • 3 tablespoons pure maple syrup (i used normal pancake syrup)
  • 2 tablespoons plus 1 teaspoon coarse-grained mustard (i used spicy brown mustard)
  • 1 tablespoon chilled unsalted butter


  • Using meat mallet or rolling pin, pound chicken in resealable plastic bag to 1/3- to 1/2-inch thickness. Whisk egg, parsley, and 2 teaspoons Dijon mustard in large bowl. Place chicken in egg mixture; turn to coat. Sprinkle chicken with salt and pepper. Dip each chicken piece in panko; turn to coat.
  • Heat oil in large nonstick skillet over medium-high heat. Add chicken; cook until brown and cooked through, about 4 minutes per side.
  • Meanwhile, whisk broth, syrup, coarse-grained mustard, and remaining 2 tablespoons Dijon mustard in glass measuring cup.
  • Transfer chicken to plates. Add broth mixture to skillet; boil until reduced to 3/4 cup, stirring occasionally, about 4 minutes. Add butter; whisk until melted. Spoon sauce alongside chicken.

the pan sauce it KILLER. be sure to let it reduce down for maximum flavors. it will compliment many sides, too. i served the chicken with sauteed spinach and pears sauteed with butter, agave and cinnamon. it would also be great with a baked or mashed sweet potato or homemade bread to sop up the sauce. i hope you make this for yourself or someone special very soon!

$2 Oven-Roasted Chicken w/Carrots and Yukon Gold Potatoes

Posted: July 7th, 2009 | Author: leah | Filed under: Uncategorized | Tags: , , , , | 2 Comments »

I must say—this is more of a fall or cool weather dish than a summer dish. first, there is the substantial amount of oven time warming up your kitchen. there’s the root veggies. thyme and nutmeg. regardless, this is comfort food for shiz. it made the kitchen smell amazing. though i might lessen the amount of salt the other seasonings were spot on. the chicken thighs, something i don’t cook with ever, were juicy and the skin (thought i pulled mine off) was crispy. and the CARROTS! like candy when roasted.

the thighs are where you are saving your money here. a less popular cut of chicken than say, a boneless skinless breast or a leg.

follow the direction exactly. you can’t screw this up. i omitted chives. they were just for decoration. the full recipe for six is HERE. i halved it and there was plenty for two with leftovers for lunch. or later tonight…..

Oven-Roasted Chicken Thighs with Carrots and Yukon Gold Potatoes


1 1/2 tablespoons olive oil, divided, $free, gots it

3-4 large chicken thighs with skin and bones, $3.76 for pack of 4 thighs

1/2 tablespoon coarse kosher salt, $free

teaspoons dried thyme, $free (or cheap if you need to buy)

1/2 teaspoons freshly ground black pepper, $free

dash or two of ground nutmeg, $free (or cheap to buy)

pound unpeeled medium Yukon Gold potatoes, scrubbed, cut into 2-inch-long, 1/2-inch-thick spears, $.99

1 pounds medium carrots, peeled, cut into 2-inch-long, 1/2-inch-thick spears, $1.19


  • Preheat oven to 450°F. Coat large rimmed baking sheet with 1 tablespoon oil. Place chicken on baking sheet. Turn to coat with oil and set skin side up. Mix salt, thyme, 1 1/2 teaspoons pepper, and nutmeg in small bowl. Sprinkle half of mixture over chicken. Roast until chicken starts to brown and some fat has rendered, about 30 minutes.
  • Meanwhile, combine potatoes, carrots, 2 tablespoons oil, and remaining salt-thyme mixture in large bowl. Transfer thighs to medium bowl; set aside. Transfer potato-carrot mixture to same baking sheet; turn to coat with drippings. Roast until vegetables soften, 30 minutes. Place thighs on vegetables; pour accumulated juices from chicken over. Return sheet to oven. Roast until chicken is cooked and vegetables brown, 15 minutes longer.

Hubs meter: 4 stars! he didn’t clear his plate but he had also just come inside from mowing. the score is bumped higher because of all the “this is really good, baby” and “mmmmm” i heard.

Price meter: $5.94 for about 3 servings so…less than $2 per serving! add maybe $1 or $2 if you need to buy dried spices.

Health meter: Bon Ap didn’t include the nutrition info so i’m estimating a bit. chicken thighs have a bad wrap for being higher in fat and calories. looking online fat and cals are all over the place. we’ll estimate about 180 cals per thigh and 10 grams fat. take off the skin for lower cholesterol and calories. the olive oil adds some good fat and cals. carrots and taters low! i’ll estimate 580+ a serving. worth it!