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Posts Tagged ‘entree’

I should probably start by mentioning that Grandma Helen is not my grandmother.  She is my good friend Mitzy’s grandma, who I have dined with on numerous occasions when I’ve tagged along on Mitzy’s trips home to New York for Jewish holidays.  For Passover 2009 (I think) Grandma Helen made this chicken dish, and I enjoyed it so much I asked her for the recipe.

The recipe takes only 40 minutes to make, and is perfect for a quick after-work dinner.  It would pair well with a simple rice dish like rice pilaf or any vegetables.  I should note that I made one small change the original recipe and used boneless chicken breasts instead of bone-in.  You could just as easily use the sauce on any cut of chicken including drumsticks and thighs, just be sure to adjust the cooking time.

Grandma Helen’s Honey-Mustard Chicken – 1 Knife

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 4 tablespoons butter
  • ½ cup honey
  • ¼ cup Dijon mustard
  • 1 teaspoon salt
  • 1 teaspoon curry powder

Prep:

  1. Preheat the oven to 350º Fahrenheit.
  2. Wash the chicken under running water and place them in a baking dish.
  3. Wash your hands carefully with soap and water.

Cook:

  1. In a small saucepan over medium heat add the butter and cook until its just melted.
  2. Remove the pan from the heat and pour into the butter the honey, mustard, salt, and curry powder.
  3. Stir well to create the honey-mustard sauce.
  4. Spoon half of the sauce onto the chicken making sure it coats each of the breasts.
  5. Bake the chicken for 15 minutes.
  6. Carefully take the chicken out of the oven and spoon the remaining sauce over the chicken.
  7. Bake for another 15 minutes or until cooked (the center of the chicken should be opaque and any juices should be clear).
  8. Serve the chicken with your favorite side dish and enjoy!

 

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There is something so warm and comforting about a heaping plate of stew in the winter.  It just hits all of the right spots.  What’s great too is a beef stew that doesn’t require a lot of work.  This stew practically cooks itself, it just requires adult supervision.

I also like that the timeline for this recipe is so large you can prep as you go, and that’s how I will lay out the cooking timeline below.  Just make sure to give yourself enough time for the stew to cook about 3 hours.  So if dinner’s at 7, get the beef browning at 4.

Beef Stew – 1 Knife, 2 Knives if working with a roast

Ingredients:

  • 2 lbs of either stew beef cubes or a bottom round roast (about the size of most grocery store pre-packaged beef)
  • 1 can condensed French onion soup
  • 1-2 medium russet potatoes
  • 3-4 medium carrots
  • 16 oz bag of frozen cut green beans
  • half of a 16 oz bag of frozen corn

Prep:

  1. If working with pre-cubed beef cut the cubes down to 1 inch cubes.
  2. If working with a whole bottom roast trim off the tough fat off of the roast.  Then cut into strips and trim down into 1 inch cubes.  And please be careful not to cut your fingers.

Cook:

  1. In a large pan, heat a small amount of vegetable oil on medium-high heat.
  2. Brown the beef in the pan, cooking the cubes all of the way through and stirring so that all of the sides of the beef brown.  It’s best to cook it in 2 or 3 batches so you don’t crowd the pan.  Once you’ve cooked a batch set it aside on a plate.  Once you’ve finished the last batch add all of the cooked meat and juices back into the pot.
  3. Reduce the heat to medium-low and add the can of condensed soup and two cans-full of water.  Put the lid on the pan and let simmer, stirring occasionally.  I like a more oniony stew so I usually use two cans of onion soup and one can of water.
  4. One hour before anticipated serving time peel and cut the carrots into ½ inch pieces.  Add them into the pot and stir.
  5. Peel and cut the potatoes into ½ pieces and add to the stew.
  6. Cover again and let simmer.
  7. 20 minutes before serving time add the contents of the green bean bag (still frozen) to the pot and stir to mix in.
  8. 10 minutes before serving add 8 oz of frozen corn, or more if you like corn.
  9. Re-cover and let simmer for 10 minutes, then serve and enjoy.

 

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