Category Archives: Damn Good Dinners

Are you too chicken?

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This is an adapted version of the Fig Pear Champagne Mustard Chicken recipe. It’s not that I am afraid to try anything new, its because its one of my favorites. So why not try and recreate it to a more practical, week night version? I don’t know about you guys, but I don’t have the time to roast a whole chicken. Especially after work & when I don’t have others to feed. Anyway, this recipe is easier, quicker, and has the elements of the same flavor profile. For example, instead of fig butter, this recipe requires maple syrup for the sweet smooth flavor. Then, the champagne vinegarette is substituted with the rice wine vinegar. Now, I am not telling you all this to say we aren’t creative with our recipes. It is to show you, as the reader, that many times if you are stuck on what to make or if you are too chicken to try something other than your regular “go to meals”, you don’t always have to come to damndelish.com for help. You can make up your own new recipe or favorite dish, when you identify the flavor profile of what you like and emulate them with various ingredients. Don’t be afraid to try something new. I know you aren’t too chicken, even if this dish is. Now go give your taste buds a good time, with this 5 ingredient little wonder.

  • 1 package of skinless chicken breast (thighs would work too)
  • ½ c. Dijon mustard
  • ¼ c. Maple syrup (actual maple, no aunt jemimas)
  • 1 Tbsp. rice wine vinegar
  • Fresh rosemary
  • Salt and pepper to taste

Preheat your oven to 450ºF. Then, mix together 1/2 cup of Dijon mustard, 1/4 cup of maple syrup, and 1 tablespoon of rice/rice wine vinegar. Put the package of chicken breasts into a foil-lined, oven-proof baking dish. (Six chicken breast came in my package, which made enough to serve 3 people.) Then, salt and pepper the breasts . Pour your maple mustard mixture over them, turning the breasts in the mixture so they are fully coated. Put the chicken into the oven, and let them bake for 40 minutes. Baste the tops of the chicken with more sauce half way through. Let the chicken rest for 5 minutes before serving. Plate the chicken, making sure to spoon some extra sauce over the top. Sprinkle over some fresh rosemary. (If there is ever a time to use fresh herbs now is undoubtedly it!)

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Happy Eating, XO.

Flies and Swims

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Doctors say in order to keep your cholesterol in check, one should maintain a diet of proteins that either fly or swim. That means no red meat (get it: cows graze whereas fish swims, turkey flies). This is a healthier way of living and will still get you the nutrients of non-vegetarian food (aka the good protein intake). Since I have already shared a salmon recipe, I figured a nice tilapia is just what I needed. This will help to keep us all in our trim, spring break mind set, while still enjoying what we eat. No thanks on the tofu, even if it is deep fried (that’s right Chinese take out, I am talking to you. Don’t act like we don’t all see it there stuffed under our lo mein. No, not that any of us are eating lo mein. Healthy eating…must stay on topic…on diet…flies and swims).

  • 1.5 tsp. Lemon Pepper
  • 1/2 tsp. paprika
  • 1.5 tsp. garlic (granulated)
  • 1/2 tsp. salt
  • 3/4 tsp. dried dill (if you don’t like dill, dried basil could work)
  • 1.5 tsp. minced onion (I did the bottle stuff on this as well)
  • 3 Tablespoons olive oil (I feel like 2 is enough, but eye ball it)
  • 6 Tilapia Fillets
  • 2.5 Tablespoons lime juice (real stuff if you can)

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Preheat oven to 400 degrees F In the meantime, combine the dry spices with olive oil and create a paste. Set aside. Foil the baking sheet and lay out tilapia fillets. Coat the fish with the lime juice and paste. Bake for 15-20 minutes or until the tops look golden brown. Enjoy! (oh and, think “swims” next time you need a dinner idea. Swims = swimsuit, eat healthy, eat more fish. Preaching over, the end).

Happy Eating, XO.

Winner, Winner, Chicken Dinner

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I mean this honestly, this dinner is a real winner. It’s super simple, tasty, and gives you leftovers. It also gives you an excuse to use up all of that chicken that’s been sitting in your freezer. (Does anyone else always seem to have chicken in their freezer or is that just me?) It takes a little while to cook (45 minutes – an hour), but it’s worth the wait for this yummy, hearty dinner.

  • 3-4 boneless chicken breasts
  • 4 tomatoes, cubed
  • 1 large can of artichoke hearts
  • Salt & pepper to taste
  • 1 cup mozzarella

Preheat the oven to 350 degrees and place the chicken in an oven safe dish. Mix the tomatoes, artichoke hearts, and salt and pepper together and pour over the chicken. Bake in the oven for 45 minutes to an hour. A few minutes before it’s done, sprinkle with mozzarella and let it melt. If you have it, you can also sprinkle chopped basil to give it a fancier presentation.

Chicken bake

Happy Eating, XO.

Tandoori Chicken Y’all

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So I figured you are almost done using all those spices you have in the pantry from the Simla Mirch Paneer recipe. I thought I’d toss one last Indian staple your way since it is served at most restaurants & easy enough to make at home. Now, a tandoor is a clay oven so this chicken is typically charbroiled and hence has the name Tandoori Chicken. Since most of us don’t really have a tandoor laying around our backyard, grilling or baking in the oven is just as sufficient. Having said that, this is nice way to get the India feel without having to order from your local Lakshmi Grill.

  • 1/2 teaspoon kosher salt
  • 1 teaspoon red chili powder
  • 1 teaspoon paprika
  • 1 teaspoon coriander powder (aka dried cilantro powder)
  • 4 tablespoons fresh lemon juice
  • 6 tablespoons plain yogurt
  • 2 tablespoons ginger paste
  • 2 1/2 tablespoons garlic paste
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garam masala powder
  • 1 lb. chicken (preferably bone in pieces)

To prepare the spice rub: In a small bowl, combine the salt, chili powder and lemon juice to make a thick paste. Rub the paste evenly over the chicken. Set the chicken aside for 15 minutes to let the flavors absorb & for the chicken to get that red color. To prepare the tandoori sauce: In a large bowl, combine the yogurt, ginger paste, garlic paste, cumin, coriander, paprika, & garam masala. Whisk everything together until it is well mixed. Rub the sauce evenly over the chicken, thoroughly covering it. Cover and place in the refrigerator to marinate for 4 hours. Preheat an oven or charcoal grill to 350 degrees F. Roast for 10 minutes, then remove and baste with some melted butter and drippings from the bottom of the pan. Return the chicken back to the heat and roast for another 30 to 40 minutes. Serve with a sliced onion and lemon wedges.

Happy Eating, XO.

BLT(EA): A BLT on Steriods

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This weekend, my husband and I were at a stand off – he wanted to have breakfast and I wanted to have lunch. This doesn’t usually happen – mainly because he almost never eats breakfast. (I know, go ahead and “tisk tisk”.) – so I had to get creative. Behold, the BLT(EA), the Bacon, Lettuce, Tomato, Egg, and Avocado. It was easy (or would have been if I didn’t burn the bacon the first time around…) but bottom line, made both of us happy!

You’re all smart people so I’m sure you don’t need the ingredients laid out for you, but in case you’re having a “half speed” day, here you go!

  • 2 strips of bacon
  • 1 egg, over easy
  • Layered lettuce
  • 2 slices of tomato
  • 2 slices of avocado

I won’t go in to detail, we all know how to make a sandwich. But I will tell you, we “customized” our sandwiches even further. I added a little mayo to mine, he added a little cheddar to his. This is a “no holds barred” sandwich so go crazy!

BLTEA

Happy Eating, XO