Hi, and welcome to my kitchen!
I hope to use this "space" to record my kitchen adventures, post my recipes, receive comments about them and maybe even some new recipes, if you'd like to share. I've never kept a journal before, but since blogging is all rage these days, I figured I'd give it a try. So let's get started!
This first post actually has nothing to do with MY kitchen, since we went to PF Chang's tonight. Karen and I had the Spring Roll appetizer (I'm not a fan of the lettuce wraps), then the Beef a la Sichuan and Garlic Noodles for Matthew. He insists on eating with his "Hold Stix" kiddie chopsticks, and does a pretty darn good job with them, too! I have a great photo of him when he first tried them - I'll dig it up and post it soon.
I can't start this out without a recipe, so here's what I made last night:
Tarragon-Dijon Chicken
2 Tablespoons Course Ground Dijon Mustard
2 teaspoons Olive Oil
1/2 teaspoon dried tarragon
1/4 teaspoon salt
1/4 teaspoon tobasco
vegetable oil spray
4 boneless, skinless chicken breasts, about 6 oz each
Heat oven to 350.
Combine the first 5 ingredients in a box.
Spray the bottom of a 13x9x2 glass baking dish with vegetable spray
Place the chicken in the dish in a single layer
Spoon the Mustard mixture evenly over the chicken
Bake the chicken for 35-40 minutes
The original recipe called for baking 40-45 minutes, but I think this came out a bit dry at the length of time, so try adjusting it down a bit. Just make sure the chicken is cook all the way through. I'll probably try this dish again - flavor was great - but I'll probly try covering the dish with foil for a while in the oven so it retains more of it's moisture.
Try it and use the comments here to tell me what you think!
That's all for tonight. Tomorrow we cook again!
----Lorence
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