Tuesday is here which means more food goodness brought to you by well...us. haha
This past weekend was an emotional & stressful one your blog diva's. Ma was taken to the hospital on Friday morning. Symptoms appeared and were shown as a heart attack. Thankfully it turns out she didn't have one and her heart is in fantastic shape. So no worries. Turns out she has severe tendonitis in her shoulder/arm and needs to chill out for a while.
Anywho, with that out of the way we can focus on this week's recipe. As you read last week Ma's pick tonight is chicken. Apparently this clucking yumminess was something I quite enjoyed as a tiny tot. My memory is usually pretty spot on but this is one that escapes me. So let's discover this together, well for me rediscovering it but you catch my drift lol.
What goes into making this?
Here's all you need:
Honey Roasted Chicken
Serving 6: One to two pieces per serving
2 lbs chicken pieces (breast, thigh, drumsticks) skinned, all visible fat removed
1 cup of honey
Half cup of reduced sodium teriyaki sauce
1/4 cup orange juice
1 tablespoon Dijon mustard
* Preheat oven to 375, rinse chicken and pat dry. Place in a single layer in a shallow baking pan.
* In a medium bowl stir together remaining ingredients & pour over chicken pieces.
* Bake uncovered, baste with honey mixture occasionally. About 45 minutes or until chicken is tender and no longer pink.
So this one was a memory jogger. The second I tasted it I remembered it. Guess I'm not that old to have forgotten, haha. It was flavorful and gave a good tangy taste. Everyone is pleased tonight so we would say we have another winner on our hands. :].
Tid Bits:
*You can substitute the chicken listed for boneless skinless chicken breasts or tenders.
*If you make mashed potato's to be the opening act for this dish always use a hand masher. You're probably wondering why, well if you use a mixer the potato's don't come out as smooth. So juice up your arms and get to working on the mashing by hand.
* Golden rule for mashed potato's is always treat it like a baked potato by using sour cream with chives, bacon bits, ranch dressing, & cream cheese to give it a creamy texture.
*Please remember to turn your chicken and baste it often. That really let's the marinade seep into the chicken.
Ma's Spot: This recipe takes me back cause when Dinah was little she used to love this chicken. When it was cooled, I would give her a piece of chicken and she would run around with the chicken in her hand and the sticky sauce running down her arm. That's why I like using the chicken tenders cause it's easy for little hands to grip. Use any side dish you like, I often found stuffing was a good companion with it.
That's a wrap. Got nothing left for you guys this week. Aw, cheer up we'll be here next Tuesday! Next week is my pick and it's gonna be something out of left field. Something we have yet to do. What could it be possibly?? Hmm, come back and find out. It's one not to be missed! Have a great week guys :D.
Spoons & Spatula's
~Dinah & Ma
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