Let’s start with mustard chicken and end
with rhubarb pie. It’s hot and spicy and
then sweet and tart.
If you have been following the weekly blog you know why this meal is healthy, sexy, happy and loving! Follow Doctor Lynn on Facebook for more....
Mustard Baked Chicken
4 chicken thighs and legs with bone –
remove skin
2 heaping tablespoons of hot mustard
(make your own or use a Dijon)
2 tablespoons of white wine or wine
vinegar
1 teaspoon of Herb De Provence
2 tablespoons of olive oil
Preheat oven to 450 degrees. Remove skin
from chicken thighs. In a bowl mix the remaining ingredients except for the
olive oil. Heat olive oil in a pan. Spread the sauce on one side of chicken and
place into pan. Coat the other side with the sauce and then turn once to brown
each side. Remove from pan and transfer to a baking dish and roast the chicken
for 30 minutes until the chicken is brown. Let the chicken rest for 5 minutes.
Serve with:
Fresh steamed asparagus with balsamic
Put ¼ cup of white wine and 2 cups of water in
a steamer. Place fresh asparagus on top
and steam for 5-10 minutes. Remove and serve with a little balsamic vinegar
sprinkled on top.
Or the quick method – place asparagus in
a microwavable bowl with 1/4 cup of
white wine and a little butter. Cover loosely and cook for 3 minutes. Allow to
stand for 5 minutes and then serve with a little balsamic sprinkled on top.
Beer Bread
2 1/4 cups of all-purpose flour
2 1/4 tsp double acting baking powder
Stevia to equal 6 teaspoons of sugar or
use the 6 teaspoons of sugar
1 - 12 ounce can of light beer at room
temperature
Preheat oven to 375 degrees
In a large bowl sift flour, baking
powder and sweetener. Add beer and stir until foam subsides and all ingredients
are moistened. Place dough in 4x 8 inch loaf pan that has been sprayed with
non-stick cooking spray. Bake for 45 minutes. Cool bread in pan for 5 minutes.
Then remove to rack and finish cooling.
For a variation make rye bread. Add 1/8
tsp of garlic powder and 1 tsp of caraway seeds in with the beer.
Rhubarb Pie
Two pie crust for 9 inch pie pan
4 cups of fresh rhubarb cut into bit
size pieces.
1 1/3 cup of organic sugar or white
sugar
6 Tablespoons of flour
1 Tablespoon of butter.
I
like to buy the Pillsbury readymade pie crust. You can make your own crust, but
Pillsbury is delicious and quite frankly I have never been able to make a thin
crust. My crust is good, but this is so much easier.
Line pan with one crust. Mix flour and
sugar together. Sprinkle about 2 tablespoons over the bottom crust. Fill with
rhubarb and then sprinkle remaining sugar and flour mixture on top. Dab with
small chunks of the butter. Cover with top crust and seal edges. Cut a few
slashes in the top crust to release steam. Bake at 450 degrees for 15 minutes
on lowest rack of oven. Reduce heat to 350 degrees and continue to bake for
40-45 minutes. Serve hot or warm with or without vanilla ice cream.
Mustard baked chicken, fresh steamed
asparagus, homemade beer bread and Rhubarb pie…just the thought of it should
conjure up thoughts of health, sex, happiness and love. If you bake this dinner
for your special someone, I guarantee it will be much appreciated. One of the
best ways to show someone you care is to prepare a meal. Make it with good
intentions and you will be surprised at how fulfilled you will feel. Serve with
a chilled Chardonnay.
To Good Food!