Crispy Mustard-Roasted Chicken with Cheesy Grits

I absolutely love Ina Garten. She's such a classy lady and all her recipes are delicious. Honestly, I don't think any of her recipes ever turned out bad. So when I saw her make this Crispy Mustard-Roasted Chicken, I knew I'd have to make it for our dinner since it's so easy. I made this mid-week and it smelled absolutely divine while it was baking in the oven. Dr. Sweetpea even said that our apartment smelled wonderful as soon as he stepped inside after coming home from work. I just love having a hot dinner ready for him to eat after he gets home from a busy day working in the hospital.The chicken was crispy, tender, and flavorful and the cheesy grits completed the chicken really well. I'm definitely making this meal for us regularly! 

Crispy Mustard-Roasted Chicken

(Source: Ina Garten) 

4 cloves garlic

1 tablespoon minced fresh thyme leaves

Kosher salt and freshly ground black pepper

2 cups panko (Japanese bread flakes)

1 tablespoon grated lemon zest (2 lemons)

2 tablespoons good olive oil

2 tablespoons unsalted butter, melted

1/2 cup Dijon mustard, such as Grey Poupon

1/2 cup dry white wine (I used buttermilk)

1 (3 1/2- to 4-pound) chicken, cut in eighths (I used bone-in skinless chicken thighs)

Preheat the oven to 350 degrees F.

Place the garlic, thyme, 2 teaspoons salt, and 1 teaspoon pepper in a food processor fitted with the steel blade and process until the garlic is finely minced. Add the panko, lemon zest, olive oil, and butter and pulse a few times to moisten the bread flakes. Pour the mixture onto a large plate. In a shallow bowl, whisk together the mustard and wine.

Pat the chicken dry with paper towels. Sprinkle generously all over with salt and pepper. Dip each piece in the mustard mixture to coat on all sides, and then place skin-side down only into the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on a sheet pan crumb-side up. Press the remaining crumbs on the chicken pieces.

Bake the chicken for 40 minutes. Raise the heat to 400 degrees F and bake for another 10 minutes, until the crumbs are browned and the chicken is cooked through. Serve hot, warm, or at room temperature.

Creamy Cheddar Grits

(Source: Ina Garten) 

2 teaspoons kosher salt

1 cup fine quick-cooking grits (not instant)

1 1/4 cups half-and-half

2 tablespoons unsalted butter

1 1/2 cups grated aged sharp Cheddar cheese (4 ounces)

1/2 cup chopped scallions, white and green parts (4 scallions)

1/2 teaspoon freshly ground black pepper

Grated Cheddar and chopped scallions, for garnish

Bring 4 cups of water to a boil in a heavy 4-quart saucepan. Add the salt, then slowly add the grits in a thin, steady stream, stirring constantly with a wooden spoon. Reduce the heat to low and simmer, stirring occasionally, until the grits thicken, about 5 to 7 minutes.

Add the half-and-half and butter to the grits and stir. The mixture will seem thin but it will thicken as it cooks. Bring to a simmer, stirring occasionally. Cover the pot, reduce the heat to low, and cook, stirring occasionally for 45 minutes, until very smooth and creamy. Off the heat, stir in the Cheddar, scallions, and pepper. Season to taste and serve hot with a sprinkle of grated cheese and scallions.

Chipotle-Honey Chicken

I've heard so many people rave about Chrissy Teigen's Chipotle-Honey Chicken recipe so I HAD to make it myself. The recipe is super fast and easy to follow and the marinade consists of everything that Dr. Sweetpea and I love. The flavor is also wonderful since it's smokey, spicy, and sweet. This was a wonderful mid-week meal and Dr. Sweetpea couldn't stop raving about how delicious this chicken was. It's definitely something I'll be making for us over and over again. I'm definitely keeping an eye out for Chrissy Teigen's second cookbook now too. 

Chipotle-Honey Chicken

(Source: Chrissy Teigen)

For the CHIPOTLE SAUCE

(MAKES 2 1/2 CUPS)

1 1/2 (7-ounce) cans chipotle chiles in adobo

11/2 cups your favorite barbecue sauce

1/2 cup (packed) light brown sugar

1/4 cup bourbon or whiskey (I omitted this)

20 cloves garlic

Juice of 1 lime

For the CHICKEN

4 large bone-in, skin-on chicken thighs

4 bone-in, skin-on chicken drumsticks

Kosher salt and freshly ground black pepper

3 to 4 tablespoons honey

MAKE THE CHIPOTLE SAUCE: In a blender or food processor, combine the chipotles, barbecue sauce, brown sugar, bourbon, garlic, and lime juice and process until smooth, about 30 seconds.

MAKE THE CHICKEN: Season the chicken generously with salt and pepper and place the pieces in a glass baking dish or large zip-top bag. Add 2 cups of the chipotle sauce to coat the chicken. Refrigerate for at least 2 hours and up to 1 day.

Preheat the oven to 375°F. Line a baking sheet with foil. Remove the chicken from the marinade (the chicken should still be nicely covered in it) and transfer to the baking sheet. Arrange the chicken in one layer. Bake until almost cooked through and the edges are beginning to be charred and crusty, about 35 minutes. Remove the chicken from the oven, brush with the remaining 1/2 cup chipotle sauce, drizzle with the honey, and return to the oven and bake until cooked through, about 10 minutes longer.

Cheesy Million Dollar Baked Penne

Who doesn't love a big pan of cheesy baked pasta? I saw so many variations of "Million Baked Penne" on pinterest but when I saw a post from blogger behind Carlsbad Cravings with her delicious baked penne recipe, I had to make it. Needless to say it was a massive hit in our household!!! Dr. Sweetpea ate so much I thought he wouldn't eat anything the next day. This is definitely something I'll be making for us again. 

Cheesy Million Dollar Baked Penne

(Source: Carlsbad Cravings) 

1 pound penne pasta, uncooked

6-8 slices provolone cheese

1 1/2 cups sour cream

3 cups shredded mozzarella cheese more or less to taste

1 cup freshly grated Parmesan cheese more or less to taste

Meat Sauce

1 pound lean ground beef

1 pound bulk Italian Sausage

1 onion, chopped

6-8 garlic cloves, minced

1  (28 oz) can crushed tomatoes in puree

1  (15 oz) can tomato sauce

2 tablespoons tomato paste

1/4 cup water

2 tablespoons sugar

2 teaspoons beef bouillon

1 tablespoon dried basil

1 tablespoon dried parsley

1 1/2 teaspoons salt

1 teaspoon dried oregano

1/2 teaspoon dried thyme

1/2 teaspoon ground black pepper

1/4-1/2 teaspoon red pepper flakes

Cook pasta in salted water according to package directions just until al dente – don’t overcook! Strain and rinse with cold water. In a Dutch oven, brown ground beef, sausage and onion over medium heat. Add garlic and cook 30 more seconds. Drain grease. Add all remaining Sauce ingredients and bring to a simmer. Simmer gently uncovered for 15 minutes, stirring occasionally. Meanwhile preheat oven to 350 degrees F. When oven reaches full temperate, mix cooked pasta with Sauce. In a 9x13 pan, layer evenly: 1/2 the pasta, 1/2 mozzarella, all provolone, all sour cream, remaining pasta, remaining mozzarella and top with Parmesan. Bake uncovered for 30 minutes or until cheese is melted. Broil until cheese is golden. Garnish with fresh parsley if desired.

Chrissy Teigen's Banana Bundt Cake

I'm a huge fan of Chrissy Teigen. She's beautiful, witty, speaks her mind, and also creates tasty recipes. When I saw her post the recipe for her Banana Bundt Cake as a teaser for upcoming cookbing, Cravings 2, I had to make it! This Banana Bundt Cake recipe is super easy to make and so tasty! Dr. Sweetpea kept raving about how good it was and to make it again later. Definitely a keeper. 

Banana Bundt Cake

(Source: Chrissy Teigen)

2 cups mashed bananas

4 large eggs

2/3 cup canola oil

2 cups flour

2 cups granulated white sugar

1 (3.5 oz) box vanilla instant pudding mix

1 teaspoon baking soda

1 teaspoon kosher salt

1 cup unsweetened shredded coconut (I omitted)

1/2 cup dark chocolate chips

Combined mashed bananas, eggs, and oil in a large bowl. In a different large bowl, combine the flour, sugar, pudding mix, baking soda and salt. Add the dry ingredients to the bowl with wet ingredients and combine.  Fold in shredded coconut and chocolate chips. Pour into greased and floured bundt pan. Bake at 325 degrees Fahrenheit for 1 hour. Cool and cut into slices.

Skillet Shepherd's Pie

Both Dr. Sweetpea and I love Shepherd's Pie since it's so comforting and super easy to make. I noticed that we had some potatoes that were about to go back, so I made this easy but tasty meal midweek and it was a huge hit. Dr. Sweetpea even took a huge serving to work with him for lunch the next day. No pictures this time but definitely make this!

Skillet Shepherd's Pie

(Source: Jo Cooks Blog) 

For Meat Mixture

1 tablespoon olive oil

1 1/4 pounds lean ground beef

salt and pepper to taste

1 large onion chopped

1 clove garlic minced

1/2 teaspoon red pepper flakes

2 tablespoons Worcestershire sauce

1.9 oz onion soup mix I used Knorr, 55g pkg

1 cup beef broth

2 cups frozen veggies I used mix of peas, carrots, green beans and corn

For Mashed Potatoes

6 large potatoes peeled and cut into cubes

4 tablespoons butter softened

2/3 cup milk

1/4 cup Parmesan cheese

salt and pepper to taste

1 tablespoons fresh parsley for garnish

Start by first cooking the potatoes in boiling water for about 15 minutes or until fork tender. While the potatoes are cooking, you can prepare the meat mixture. Heat the oil in a large skillet over medium heat. Add the ground beef to the skillet and cook it for about 5 minutes or until it's no longer pink, breaking it up as you go along. Add the onion and garlic and cook for 3 more minutes until the onion softens and becomes translucent. Add the pepper flakes, Worcestershire sauce, onion soup mix, beef broth and stir. Stir in the frozen veggies and cook for a couple more minutes. Set aside. Preheat the oven 350 F degrees. Prepare the mashed potatoes. Drain the potatoes then add them to a large bowl. Add in the butter and using a potato masher, mash until smooth. Add the milk, Parmesan cheese, salt pepper and mash a bit a more until smooth. Spread the potatoes over the meat and smooth with a spoon. Take a fork and rough up the top a bit and garnish with a bit of parsley. Place the skillet on a baking sheet, then place it in the oven and bake for 40 minutes until golden brown on top. Garnish with more parsley and pepper and serve warm.

The Best French Toast Ever

This is the BEST French Toast that we've ever made at home. The bread is custardy without being eggy and has a subtle warm hint vanilla and the cinnamon makes it even better. Dr. Sweetpea couldn't stop raving about how good the french toast was and he even said it's better than anything he's ever had from a restaurant. This will definitely be our go-to recipe for french toast. 

French Toast

(Source: America's Test Kitchen) 

8              large slices hearty white sandwich bread or good-quality challah**

1 1/2        cups whole milk, warmed

3              large egg yolks

3              tablespoons light brown sugar

1/2           teaspoon ground cinnamon

2              tablespoons unsalted butter, melted, plus 2 tablespoons for cooking

1/4           teaspoon table salt

1              tablespoon vanilla extract

maple syrup

Adjust oven rack to middle position and heat oven to 300 degrees. Place bread on wire rack set in rimmed baking sheet. Bake bread until almost dry throughout (center should remain slightly moist), about 16 minutes, flipping slices halfway through cooking. Remove bread from rack and let cool 5 minutes. Return baking sheet with wire rack to oven and reduce temperature to 200 degrees. Whisk milk, yolks, sugar, cinnamon, 2 tablespoons melted butter, salt, and vanilla in large bowl until well blended. Transfer mixture to 13- by 9-inch baking pan. Soak bread in milk mixture until saturated but not falling apart, 20 seconds per side. Using firm slotted spatula, pick up bread slice and allow excess milk mixture to drip off; repeat with remaining slices. Place soaked bread on another baking sheet or platter. Heat ½ tablespoon butter in 12-inch skillet over medium-low heat. When foaming subsides, use slotted spatula to transfer 2 slices soaked bread to skillet and cook until golden brown, 3 to 4 minutes. Flip and continue to cook until second side is golden brown, 3 to 4 minutes longer. (If toast is cooking too quickly, reduce temperature slightly.) Transfer to baking sheet in oven. Wipe out skillet with paper towels. Repeat cooking with remaining bread, 2 pieces at a time, adding ½ tablespoon of butter for each batch. Serve warm, passing maple syrup separately.

**We used Trader Joe’s thick sliced French Brioche bread**