Easy Baked Honey Mustard Chicken

I just copy and pasted this recipe from another cooking blog. The website address is at the end in case you want to check it out and so I don't take credit for the recipe.   It's one of the simplest and easiest recipes I have made and  probably one of the best.  I skipped the onion and garlic step, then made some mashed potatoes and green beans to go with it while the chicken was in the oven.  Sometimes the simplest things can be the best things.

Easy Baked Honey Mustard Chicken

Yield: serves 6

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Ingredients:

1/4 cup of grainy, course mustard
1/4 cup smooth dijion mustard
1/2 cup honey (I love Bee Raw Honey)
3 teaspoons extra virgin olive oil
1/2 of a small yellow onion, diced
2 cloves garlic, minced
2 1/2 pounds boneless skinless chicken tenderloins
salt and pepper
4 small sprigs of fresh rosemary

Directions:

In a small bowl, combine the mustards, honey, and 2 teaspoons of the olive oil.
In a sauté pan or cast iron skillet, add 1 teaspoon of olive oil.
I like to use my Le Creuset Enameled Cast-Iron 3-1/2-Quart Round Braiser for this because this piece can be used for the whole recipe and go from stove to oven to table. Add the onion and sauté over medium heat until golden and tender, about 5 minutes. Add the garlic and sauté for an additional 1 - 2 minutes, until fragrant.
Place the chicken tenderloins on top of the onion and garlic mixture, or if the pan you cooked the onion and garlic in is not oven safe, transfer the onion and garlic to an oven safe dish and add the chicken to it. Salt and pepper the tops of the chicken according to your personal preference.
Pour the honey mustard mixture on top of the chicken. Arrange the rosemary sprigs around the chicken in the pan.
Bake the chicken covered at 400 degrees F for 20 minutes. Then remove the cover, baste the chicken with the sauce, and continue to cook for an additional 20 - 30 minutes uncovered, or until the chicken is browned on top and cooked through.

Notes:

Chicken thighs also work well. I prefer boneless skinless thighs, but you can use bone-in or skin-on if you prefer. I have also used pork chops, but I brown both sides of the chops first before baking.

adapted from Honey Mustard Chicken

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This delicious recipe brought to you by Good Life Eats
http://www.goodlifeeats.com/2013/03/easy-honey-mustard-baked-chicken.html

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Irish Cream Cake

Yesterday, my friend Lisa came over of for our bi-weekly Bake & TV date.  Every other weekend or so we get together to make a treat and catch up on our favorite show, The Vampire Diaries.  We have been doing this for the last 3 years or so.   We baked Irish Cream Bundt Cake from a recipe that Lisa found on allrecipes.com.  It was delicious!!

I took what was left of my half to work & my co-workers loved it!  I'm definitely going to be making this for our next potluck.  Here is the recipe if you'd like to try it for yourself:

INGREDIENTS:

1 cup chopped pecans

1 (18.25 ounce) package yellow cake mix (we used Duncan Hines)

1 (3.4 ounce) package instant vanilla pudding mix

4 eggs

1/4 cup water

1/2 cup vegetable oil

3/4 cup Irish cream liqueur

1/2 cup butter

1/4 cup water

1 cup white sugar

1/4 cup Irish cream liqueur (we used Bailey's)

DIRECTIONS:

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt

pan. Sprinkle chopped nuts evenly over bottom of pan.

2. In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4 cup water, 1/2

cup oil and 3/4 cup Irish cream liqueur. Beat for 5 minutes at high speed. Pour batter

over nuts in pan.

3. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake

comes out clean. Cool for 10 minutes in the pan, then invert onto the serving dish.

Prick top and sides of cake. Spoon glaze over top and brush onto sides of cake.

Allow to absorb glaze repeat until all glaze is used up.

4. To make the glaze: In a saucepan, combine butter, 1/4 cup water and 1 cup sugar.

Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat

and stir in 1/4 cup Irish cream.

We made perfect use of the hour waiting for our cake to bake by hanging out in Mystic Falls.  We watched The Vampire Diaries episode 418, American Gothic (aired 03/28/2013).  And what a fantastic episode it was!  After a disappointing last couple of episodes (Bring It On & Because the Night), American Gothic was a breath of fresh air.  Elijah returns!!  We love that guy!  Katherine is back too & in this episode I kind of felt sorry for her.  Elena, turn your humanity back on already!  You don't have to be human, but please, just be YOU again!  And can Rebekah never be happy?  The girl can't catch a break.  And finally, my favorite part of the episode:

I love seeing Caroline & Klaus in scene together.  I'm shipping them almost as much as Delena.  So basically, if Klaroline doesn't get some action soon I'm going to go crazy!  Which leads me to my final rant, the preview for the next new episode Pictures of You.  Elena breaks my heart with 6 words, "I feel nothing for you Damon."  UGH!!   It's like 1 step forward & 10 steps back with these two!  Just when I think my ship is on course, it starts to sink.  

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