This is the last meal of my 25th year being on the earth. Tomorrow is my 26th birthday. How do I celebrate my birthday? Do I get a cake? Do I spend the day doing lots of fun things? No, no. I get to write a 5,000 word essay. As of this moment, at 10:46 p.m. I have 546 words written. I have to turn in this 5,000 word essay Monday night. I will be doing a lot of writing tomorrow.
But don’t get me wrong. I haven’t entirely been procrastinating. I wrote a 10 page paper today. I started it last night (after trying to type it all day but only getting a few words typed, I went to bed.) I just managed to stack the worst finals schedule ever this semester. I’ll be done by mid-next week. Then I have hearings at work. I’m really looking forward to my break and baking cookies.
The honey I used in this recipe was from my September Foodie Penpal box. We finally finished off the other honey we had in the house, so it was time to make use of the honey from Sara! The combination of the sweet honey and the savory mustard, bacon, chicken, and mushrooms was perfect.
Also, who would have thought of putting mustard in mashed potatoes? It’s delicious. I’m giving you both recipes.
2 boneless skinless chicken breasts, cut in half
1/2 tsp kosher salt
1/2 tsp garlic powder
1/4 cup yellow mustard
1/4 cup honey
2 tbsp light corn syrup
2 tbsp mayonnaise
1/2 tbsp dried onion flakes
1/2 tbsp vegetable oil
1/2 cup mushrooms, sliced
2 slices of bacon, cut in half
1 cups Monterey Jack cheese, shredded
1.Preheat oven to 350. Rub the chicken breasts with salt and garlic powder. Heat the vegetable oil in a skillet. Brown for 4 minutes on each side.
2. Combine the mustard, honey, corn syrup, mayonnaise, and dried onion flakes. Remove half of the sauce and set aside.
3. Place the browned chicken in a baking dish sprayed with Pam. Top with honey-mustard sauce. Place bacon slice on top of each piece of chicken. Toss mushrooms over the chicken and cover the whole dish with cheese.
4. Bake for 25 minutes, until the chicken is cooked and the bacon is crunchy. Serve with reserved honey-mustard sauce.
* serves 2
Mustard Mashed Potatoes
3 medium red potatoes
1/2 cup heavy cream
1/2 cup milk
2 cloves garlic, minced
1 tbsp margarine
1/2 tbsp Dijon mustard
1. Bring a large pot of water to boil. Add the potatoes and cook for 20 minutes, until tender.
2. Combine the rest of the ingredients in with the potatoes and mash until smooth.
* serves 2