My mom and I! We are both wind blown!
Hubby and I
It was so nice to be with Melissa, my mom and Mike. I felt great to have them support me and walk with me in the battle. It felt good to be surrounded by other people who are trying to fight and stand up for a cause. They didn’t have any booths set up to talk to anyone about anything which is something I was disappointed about. I did get reading material that I hope will help me in getting to the bottom of this. After the walk, we went home and had something for dinner. Then we picked up Melissa and went to Chickie’s & Petes for a celebratory drink! We actually got a decent table and they had a super cheap special on crab fries. I couldn’t resist. My stomach wasn’t happy but I was. Sometimes I have to do what makes me happy and not my stomach. I know it’s not a good thing but hey, it happens.
On Sunday, Mike and I went food shopping early so that he could get home in time to watch the Eagles game. While the game was on, I made pumpkin muffins from a box mix. I am not a huge fan of making boxed mixed pumpkin muffins but I tried it.
They were good but didn’t have enough pumpkin flavor. Next time, I will be making it from scratch! I actually ended up taking a nap for a good hour and a half to two hours. I was so tired. I woke up feeling even more tired but pulled myself together so Mike and I could cook together. We had plans to make a recipe that I saw on Rachael Ray’s talk show earlier in the week. We got all of the ingredients and we were ready to go!
Roasted Maple & Mustard Chicken from the Rachael Ray Show
4 tablespoons butter
Preheat oven to 400ºF.
Melt butter in a small pan or microwave.
In a shallow roasting pan, dress potatoes, apples and onions with melted butter, and season with salt, pepper and fresh thyme. Roast 25 minutes then remove from oven.
Dress chicken with Extra Virgin Olive Oil, salt and pepper, and arrange over potatoes and onions.
Combine syrup, mustard, vinegar, Worcestershire, stock, garlic and shallot in a small bowl. Pour sauce evenly over the chicken and potatoes, and roast 1 hour more.
Sauce (I used the same pan that I melted the butter in and it worked perfectly)
Finished product in Rachael Ray’s Lasagna pan!
Roasted Maple & Mustard Chicken
We made some biscuits to go along with it
Showing my plating skills
Served over the potatoes, apples, and onions
This dinner was so flavorful! The chicken was moist, juicy and tender. It almost had the consistency of a rotisserie chicken. The sauce was really good and the potatoes and apples were cooked to perfection! It was really a different kind of meal and it was perfect for the fall. It does serve 4 people easily because when the butcher quarters the chicken, it gives enough for 4 people. So we definitely have leftovers for tonight. It actually wasn’t too difficult to prepare and you could easily make this one night when you come home from work. It’s not one of those dishes that need to be reserved for the weekend only. I love making Rachael Ray recipes! Have you ever made a Rachael Ray recipe?
Alright, have a great Monday!