Tag Archives: Onion

Honey Mustard Irish Chicken

25 Jul

We celebrated Pioneer Day today. It started out a little rocky – our AC went out yesterday. Not very convenient timing, considering we are in the hottest months of summer, and I’m not one who emulates the long-suffering of those celebrated Pioneers…when I’m hot, I’m cranky. So, instead of waiting, we called the 24 hour guys and paid a little extra for the inconvenience. Huzzah.

We closed the doors on our house as the repaired AC worked over time to cool things off, and set up some lawn chairs to enjoy the fireworks being set off in our neighborhood. The night cooled off nicely, and my irritation of the day began to fade. And then, I heard my little five year old. “Oh…aren’t they beautiful?” I almost cried…isn’t that silly? But it wasn’t, “Wow, cool.” or “Awesome!” That specific word, “beautiful,” just got to me. I had been missing most of the beauty in my day because I was so focused on being grumpy. And then, to push my blubbering over the edge, my three year old looked into the sky and sighed. “Mom! A star. I love this night.” Big, colorful explosions or a small, single star – kids find beauty. This is why God makes us parents – so we don’t forget to look around every now and again, regardless if we’re hot. ­čÖé

Because I have AC again, I can actually use my stove without worrying about creating a heat wave. I love when you can make dinner in a single pan! That is beautiful to me.

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Ingredients
1/4 cup honey
1 tablespoon coarse-ground mustard
1/2 tablespoon salt
1/4 teaspoon pepper
2 tablespoons butter, divided
1 lb chicken breasts
1 pound (about 8) small red potatoes, quartered
3 carrots, peeled and cut into 3/4-inch chunks
1 onion, cut into 1-inch wedges
Combine honey, mustard, salt and pepper in small bowl; set aside. Melt 1 tablespoon of butter in large skillet over medium-high heat. Add chicken; cook for about 4 minutes on each side until the chicken is lightly browned. Transfer chicken to a plate. Melt remaining 1 tablespoon butter in the same skillet. Add vegetables; cook, stirring occasionally for 6 to 8 minutes, or until lightly browned. Place chicken breasts on top of the vegetables. Pour the honey mixture over the chicken and vegetables. Cover; reduce heat to low and cook, stirring the vegetables once, for about 10 to 12 minutes, or until vegetables are tender and chicken is thoroughly cooked.

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Garlic Herb Rice

31 Aug

If the world ever ran out of rice, my family might die. My kids might be ok – they are young enough that they would learn to adjust. But my husband, he’d be a goner for sure. I like this rice because it’s simple – surprise! ­čÖé It’s kind of like a homemade version of Rice-a-Roni, but better than the boxed version, of course. I find the boxed mixes tend to have a mushy texture, so homemade wins hands down in my book. And it’s a nice little departure from just plain white rice on those night you feel like being a hair more adventurous.

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Ingredients:

1 Tbsp butter

1 cup uncooked rice

1/4 tsp onion powder

1/2 tsp garlic

1/4 tsp basil

1 (14.5 oz) can of chicken broth

Melt the butter over medium heat in a saucepan. Add rice, onion powder, garlic, and basil. Stir occasionally until rice is slightly browned – about 5-7 minutes. Add chicken broth. Let mixture come to a boil then reduce heat to low, cover, and let simmer for about 20 minutes or until the liquid is absorbed and rice is soft.