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Sunday, November 10, 2013

More Pinterest Cooking!

Here are a couple more recipes from my Pinterest files that we've whipped up here at the Paisley Cottage as of late.

The World's Best Chicken

I don't know if it's the World's Best - I still find marinating in plain old Italian Dressing or Spiedie Sauce to be my favorites - but it's easy and it's good.

World's Best Chicken 

We call it Maple Dijon's more accurate.

The World’s Best Chicken Serves 4
4 boneless, skinless chicken breasts
1/2 cup Dijon mustard
1/4 cup maple syrup
1 tablespoon red wine vinegar
Salt & pepper

Preheat oven to 425 degrees. In a small bowl, mix together mustard, syrup, and vinegar.

Place chicken breasts into 9×13 greased baking dish. Season with salt & lots of pepper. Pour mustard mixture over chicken. Make sure each breast is coated. Bake for about 30-40 minutes, or until meat thermometer reads 165 degrees. Exactly how long you should leave it in is based on personal preference and your oven.  Season with chopped rosemary. And prepare for people to ask you to make it again!
PS: To make this in the slow cooker, combine all ingredients and cook on low for 3-4 hours.

I used fresh rosemary from our garden and sauteed some green beans (also from the garden) and whipped up some mashed potatoes to go with this and it was a great meal. Now there's no need to marinate this, but as things usually go here at the Cottage, we marinated. Mr. Paisley was just whipping up the mustard mixture when I got home from work and tossed in the monkey wrench "I need to go to Smokey Bones and get my camera from Adam". Adam is a friend of mine who used to work with me, but got laid off. He had my new IP camera that I couldn't get to work - turns out, the camera is bad. Anyway - there were $10/$20 coupons in the paper from the weekend, so we finished up the chicken and tossed it in the fridge for the next night and I ended up getting my camera and having a lovely Cuban Sandwich with broccoli for dinner. Smokey Bones does a fantastic Cuban. 

Balsamic Flank Steak

Balsamic Flank Steak 

Well...this was just ok. I've never bought a flank steak before - though it is my favorite cut at Texas de Brazil. They happened to have one package of flank steak out when I popped into BJ's, so I snapped it up and we made this and cooked it on the Grill Dome. The edges are really good...the middle has no flavor.

Now part of that may be because I didn't realize the flank steak was rolled up (?!) The first time Mr. Paisley went to check on it after throwing it on the grill he said it had started to unroll. So maybe it just didn't get marinated well. I plan to give it another shot, but i'll just buy a London Broil (which apparently, is part of a flank steak...). I'll also use my Food Saver marinating dish.  This one we served with broccoli.

Balsamic flank steak
¼ c. balsamic vinegar
1 T. Worcestershire sauce
2 tsp. dark brown sugar
1 garlic clove, minced
1 lb. flank steak
salt and pepper

Combine first four ingredients in a large ziplock bag. Add steak, turn to coat; marinate for 30 minutes at room temperature. Grill until desired doneness. Let stand, covered loosely with foil for 10 minutes, before cutting in thin strips against the grain.