Food for Robby
Gluten free, low dairy and low fodmap
This dish is really good but if you like Dijon mustard you are really going to LOVE this dish!
INGREDIENTS
1 1/2 pounds boneless skinless chicken breasts or thighs
1/2 cup Dijon mustard
1/4 cup pure maple syrup
1 tablespoon rice wine vinegar
salt
pepper
1 tablespoon cornstarch
fresh rosemary for garnish
Preheat oven to 350 degrees. Spray baking dish with non stick spray. In a small bowl whisk together Dijon mustard, maple syrup, rice wine vinegar and salt and pepper to taste. Place the chicken in your prepared pan and pour the mustard sauce on top of the chicken, turn the chicken to coat with the sauce. Bake uncovered about 40 minutes or until chicken is cooked through. Remove chicken from oven, do not discard the liquid. Transfer the chicken to a platter. Pour the left over liquid into a saucepan and stir in the cornstarch cooking over medium heat until the sauce thickens. Remove from heat and serve over the chicken with a sprinkle of rosemary.
Enjoy,
Recipe adapted from table for two
I cannot even begin to tell you how good these are. Mr. MCYM was eating them straight from the grill not even waiting for the balsamic dressing to go on! Robby does not even like asparagus but today that all changed. We had to wrestle Robby for the last of the asparagus! I promise it is just that good!
INGREDIENTS
1 bunch of asparagus with the bottoms trimmed
1/2 cup olive oil
2 cloves garlic, finely chopped
1 teaspoon of lemon juice
1 cup Parmesan cheese
12 slices of Prosciutto, gently sliced in half
1 cup balsamic vinegar
DIRECTIONS
Add olive oil, garlic and lemon juice into a large Ziploc bag and mix. Add asparagus and let marinate for an hour or longer. To reduce the balsamic vinegar, place the vinegar in a small sauce pan over medium heat and reduce by half. This took me about ten minutes.
Just before grilling, take the asparagus out, place the Parmesan cheese into a pie plate. One by one roll the asparagus into the cheese and wrap each asparagus stalk with a half of a piece of prosciutto, leaving the top of the asparagus poking out. When they are all complete place these on the grill with the seam side down and grill for about five minutes turning and watching to be sure not to burn the prosciutto, but still getting it slightly crispy! When they are off the grill drizzle them with the reduced balsamic dressing.
Enjoy,
I know, ANOTHER chicken recipe! This one had summer written all over it , although I baked it. It would be better on the grill, sadly we still have a snow covered grill and the weather is not co-operating in the slightest, although it is not snowing …it is RAINING! No matter how you cook this recipe it will be good. I marinated this recipe the night before I baked it.
INGREDIENTS
1/4 cup pineapple juice
2 tablespoons ketchup
2 tablespoons low sodium soy sauce
2 cloves minced garlic
4 boneless chicken breasts
DIRECTIONS
Preheat oven to 350 degrees or heat grill. Whisk together the pineapple juice, soy sauce, ketchup and garlic. Add the chicken and let marinate. (I let marinate overnight). I baked this at 350 for 40 minutes… But I can’t wait to put this on the grill!
Serve with rice and salad!
Enjoy,
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