Another long weekend has come and gone (thanks to the great MLK). I was at least somewhat productive with my time, which is a nice thing to say when I have to go back to work tomorrow. Laundry, cleaning, cooking – I did quite a bit of all three. Isn’t it so much easier to breathe when the house is clean?
On my day off today, I made a hair appointment and spent some time chopping some inches…five inches cut off, to be exact. That’s a lot! I’ve always had long hair but, inspired by my almost-birthday, I thought I’d go a little shorter. It makes me feel grown up :) I’ll show you a photo soon, promise.
For now, let me show you another easy way to liven up chicken.
This recipe for buttermilk chicken is from the January 2012 issue of Everyday Food . They don’t print their recipes online until the next issue comes out, so there’s no link for now, but it really couldn’t be easier.
Buttermilk Chicken (adapted from Everyday Food )
(serves 2)
- 1 cup buttermilk
- 1/2 cup mayonnaise
- 1/2 tsp dried mustard
- 1/2 tsp dried dill
- 1/4 tsp garlic powder
- Salt and pepper
- 1 pound boneless, skinless chicken breasts (I used tenders)
- 2 tbsp extra-virgin olive oil
The tricky part about this recipe is that you have to leave marinating time. I marinated overnight, but the recipe suggests at least 45 minutes of marinating in the fridge.
Combine all the ingredients except the oil.
Soak the chicken (covered, in the fridge) for as long as you see fit (up to overnight).
Heat the oil over medium heat and sauté the chicken until cooked through, about 7 minutes. Top with chives.
The chicken held the tang of buttermilk without being too heavy, and tasted great with the dill and chives!
Now, I have to interject for a second on the whole honey mustard part of the title. I have never liked mustard. Hated may be the better word. However, last week we were just cooking plain old chicken and needed something to spice it up, so Matt suggested a homemade honey mustard. I obliged.
So glad I did.
I definitely like mine more honey than mustard but that kick on the tongue…it’s unforgettable! I have never tried honey mustard in a bottle or packet and don’t worry, now that I’ve made this, I never will.
I combined about 1/4 cup honey and 1/4 cup Dijon mustard (who am I kidding – definitely put some extra honey in there!), then added just a tablespoon of mayo (next time, I’ll try Greek yogurt), and a half-lemon’s worth of juice. I’m craving the kick!
Currently, my “better homemade than store-bought” list (these are meal accessories…all meals are better homemade!) stands at:
- pancake mix
- honey mustard!
Happy Tuesday!
Question: Have you made your own salad dressing or dipping sauce recently?
Another long weekend has come and gone (thanks to the great MLK). I was at least somewhat productive with my time, which is a nice thing to say when I have to go back to work tomorrow. Laundry, cleaning, cooking – I did quite a bit of all three. Isn’t it so much easier to breathe when the house is clean?
On my day off today, I made a hair appointment and spent some time chopping some inches…five inches cut off, to be exact. That’s a lot! I’ve always had long hair but, inspired by my almost-birthday, I thought I’d go a little shorter. It makes me feel grown up :) I’ll show you a photo soon, promise.
For now, let me show you another easy way to liven up chicken.
This recipe for buttermilk chicken is from the January 2012 issue of Everyday Food . They don’t print their recipes online until the next issue comes out, so there’s no link for now, but it really couldn’t be easier.
Buttermilk Chicken (adapted from Everyday Food )
(serves 2)
The tricky part about this recipe is that you have to leave marinating time. I marinated overnight, but the recipe suggests at least 45 minutes of marinating in the fridge.
Combine all the ingredients except the oil.
Soak the chicken (covered, in the fridge) for as long as you see fit (up to overnight).
Heat the oil over medium heat and sauté the chicken until cooked through, about 7 minutes. Top with chives.
The chicken held the tang of buttermilk without being too heavy, and tasted great with the dill and chives!
Now, I have to interject for a second on the whole honey mustard part of the title. I have never liked mustard. Hated may be the better word. However, last week we were just cooking plain old chicken and needed something to spice it up, so Matt suggested a homemade honey mustard. I obliged.
So glad I did.
I definitely like mine more honey than mustard but that kick on the tongue…it’s unforgettable! I have never tried honey mustard in a bottle or packet and don’t worry, now that I’ve made this, I never will.
I combined about 1/4 cup honey and 1/4 cup Dijon mustard (who am I kidding – definitely put some extra honey in there!), then added just a tablespoon of mayo (next time, I’ll try Greek yogurt), and a half-lemon’s worth of juice. I’m craving the kick!
Currently, my “better homemade than store-bought” list (these are meal accessories…all meals are better homemade!) stands at:
Happy Tuesday!
Question: Have you made your own salad dressing or dipping sauce recently?