My dear culinary Myrtle has this handy little blog going. Myrtle finds recipes, makes them, posts them and talks about making them. She will also tell me about it and then I get to try something new. Tonight I am trying the Baked Mustard Lime Chicken.
To start off, you need to wear a cute little apron. Mandatory. [I can make you one for a small fee.]
Here is how I made this meal. For one, I see no point in ever putting cilantro in anything. No point. So that was eliminated.
Next, we don't have Dijon mustard, so I used honey mustard. Isn't a bit of honey good for you? And since Gary isn't that big a fan of any kind of mustard, read that as he doesn't let the stuff pass by his lips, I only put in about 1/8 cup.
Side note: I rarely measure exactly when I cook. Drives Gary batty. So I don't really need to put measurements on here, just eyeball it. Better yet, follow the link, since I didn't mention all the ingredients.
I did follow the recipe when it said to rinse and pat dry the chicken, though it is a step I find rather annoying. No, I did not use a paper towel. My home is paper towel free.
Then I discovered we had no more chili powder, so I had to go to the store, aka the attic, to visit Kulp's Spices. And since the lovely, very organized Mrs. Kulp just recently made a charming little space for the store, I could find it, easy peasy.
Celtic sea salt? Why so specific? I used this instead.
Now to sit and wait to bake. Note, I didn't cover it. No need to waste and use plastic wrap.
Here it is all cooked.
What was determined - less lime, less chili powder, less mustard. If you are under the age of 10, no chili powder. So that the kids would eat the chicken, I used my colander and rinsed it off.
Though a work in progress, worth making again.
Second note: Preparing dinner took twice as long since I was documenting it on here while I went.
No comments:
Post a Comment