Maple-Mustard Chicken

I normally would not think to combine maple syrup and mustard with chicken. In fact, this combination has never crossed my mind. But, in an attempt to be more adventurous, I decided to try this recipe from the latest issue of Cooking Light. In this situation, sweet + savory wins.

Step 1: Prepare Spices and Cut Garlic

Step 2: Saute Chicken for Two
Minutes on Each Side

Step 3: Combine Liquid Ingredients
to a Boil in Skillet; Add Chicken

Step 4: Bake and Serve

This chicken recipe was a good decision and in commitment to my New Year’s Resolutions. Even though this recipe is on the healthier side, it definitely packs plenty of noticeable flavor. I highly recommend you to try it!

Cheers!

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Cooking Light: Shrimp Cobb Salad


This past weekend, we stumbled upon the new issue of Cooking Light. The cover featured a gorgeous salad (yes, gorgeous). The reason why I use that description is a result of the medley of colors and flavors that this salad uses. Without looking into the exact ingredients, we were all completely sold by the picture. So, after a quick trip to the store to grab some items, we were set to make this fabulous salad.

So, what do you think? Does our representation look like the cover of this issue’s Cooking Light? I’ll let you be the judge. Nonetheless, I would feel confident to say that it is pretty hard to mess up a salad (especially this salad). The only “real” manual labor results in the cooking of bacon and shrimp. Next, chop the vegetables and combine the liquid ingredients to make the salad dressing. Combine and enjoy!

I will totally look forward to making this salad again on a perfect summer evening. Plus, with a low calorie and fat count, you can’t go wrong!

Cheers!

P.S. Check out the current issue of Cooking Light for other interesting recipes!

Christmas Dinner

This year, I wanted to experiment with a few new and non-traditional recipes (for example: berry pie instead of pumpkin pie). The following highlights some interesting recipes I made from Real Simple and Epicurious.

Caramelized Onion Tart With Apples: I chose to make this because I liked the fact that this recipe was a mix of a savory and sweet flavors. Specifically, caramelized onions add a perfect flair to any recipe. Plus, this recipe called for Pastry Sheets which means I didn’t have to make the dough! Simple, easy, few ingredients, and delicious! What’s not to love?

Step 1: Chop Onions and Apples

Step 2: Caramelize Onions;
Add Apples and Other Spices

Step 3: Thaw Pastry Sheets, Add
Sour Cream, Apples and
Caramelized Onions, Bake!

Mustard-Crusted Pork Roasted With Shallots and Wine Sauce: This recipe just LOOKED amazing from it’s picture so I decided on a whim to make it. Good thing I wasn’t dissappointed! The addition of mustard made the pork juicy and very flavorful.

Step 1: Toss Shallots in Olive Oil

Step 2: Mix Mustards and Chopped
Sage; Add to Pork

Step 3: Bake at 400 Degrees for 95
Minutes, Cut, Serve!

Now, this next concoction was a mix of two recipes: Classic Sour Cherry Pie With Lattice Crust (crust) and Mixed Berry Pie With Ginger, Orange, and Almond Streusel (filling). Every time I make pie, I always end up with too many leftovers that do not get eaten in time. So, this time, I opted to make individualized berry pies. Plus, I found a super good deal at Kitchen Kaboodle ($2.95 each for Ramekins!).

Step 1: Make Dough With Flour, Butter,
and Other Ingredients; Chill Slightly

Step 2: Use Rolling Pin to Roll Out
Dough, Spread onto Ramekins,
Cut Off Border

Step 3: Use Pastry Wheel to Cut Lattices

Step 4: Stir Filling with Berries,
Sugar, Cornstarch, and Lemon Juice

Step 5: Fill Dough, Place Lattices, Bake!

The dessert definitely took the longest hands-on time to make, but it was definitely worth it. I hope your Christmas was fabulous!

Cheers!