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.

Chimichurri Sauce

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So that steak recipe got my red meat taste buds wet with an appetite to add some flair to my boring protein & veggie dinners. I thought of various ways I can jazz up a steak, or another meat dish in a pinch. I thought a sauce or glaze would do the trick. And since we are watching our weight here at damn delish I thought maybe a béchamel isn’t exactly the way to go. And as much as I would heart a yummy compound butter that’s not really helping my get fit before Spain game plan either. So then I had the proverbial foodie light bulb go off and I thought: Chimichurri sauce is divine. Fresh herbs, easy to make (read: no potential to mess it up) I am sold! Let’s see if your convinced on how this will fancy up any boring old meal. Leave comments below on how yours turns out.

  • 1 cup fresh cilantro (listen I’m not usually a fan but when its blended aka hidden with the other stuff its not half bad, trust me, I am an ex cilantro hater).
  • 2/3 cup fresh parsley
  • 1/4 cup fresh oregano
  • 2 garlic cloves, minced (I did 3 because I’m crazy)
  • 1/4 cup red wine vinegar (you know you have some leftover from the steak recipe)
  • 2/3 cup olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes (won’t add too much heat just a spiked up flavor)

Combine the parsley, cilantro, oregano and garlic in a food processor and pulse until small leaves and pieces remain. Add in the vinegar and pulse once more. With the processor going, stream in the olive oil and mix until just combined. Stir in the salt, pepper and red pepper flakes. Taste and season additionally if needed. Store sealed in the fridge for up to a week or so.

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Happy Eating, XO.

5 Dolla Pie

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So lately because my friends are all snooty cheese mongers my grocery bills have been astronomically high, buying all the real imported quality jazz. Plus, you all know about our truffle obsession and how that sh*t isn’t cheap either. Anyway, my dilemma was to eat good for you, tasty food, for a reasonable price. Not everything has to be gourmet! Not everything has to be full of fat & sugar to be yum! You can have a tasty dessert that doesn’t taste like cardboard & won’t break the bank. Check out this no-bake, super inexpensive pie. I debuted it for dinner when my parents were in town & it was a hit! Hope you enjoy it as well.

  • 1 box sugar free Jello (I kept as sugar free as my dad is diabetic, but if you don’t like the after taste some sugar free stuff has regular works as well).
  • 1/4 cup of boiling water
  • (2) 8 oz. containers of Greek yogurt (I used strawberry*)
  • 8 oz. low fat or fat free cool whip
  • (1) 9 inch low fat graham cracker crust (I used store bought/pre-made so sue me! I needed to save time for cooking the rest of the meal).

Dissolve the Jello in the boiling water. Cool slightly & then stir in yogurt. Fold in the cool whip & pour into crust. Chill before serving.

*Note: you can do it in a plethora of different flavors, just make sure the Greek yogurt flavor matches the Jello flavor. (Original recipe was for key lime pie).

*For a fancy tip: Add sliced fruit on top. Since I did strawberry, slicing some of those up will add a nice flair to the pie.

*P/S its called $5 pie because that’s how much the ingredients cost! So affordable I could make it every week 🙂

Breakdown: $ 1.52 for the pie crust; $1.00 each for the Greek yogurt; $ .82 for the Jello; $1.40 for the cool whip. Totaling: $5.74 (whatever I rounded down, relax math police).

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Happy Eating, XO.

Sherry Vinegar Hanger Steak

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Thanks to Zach for submitting this sultry savory steak recipe! It’s a great compliment to the green bean fries or any of our sidekicks.
  • 2 hanger steaks
Marinade
  • 1/2 cup Worcestershire sauce
  • 1 cup sherry vinegar
Reduction
  • 1/2 cup sherry vinegar
  • Pinch of salt
Mix the marinade ingredients in a plastic bag then put in the steaks. Seal the bag and let them sit for at least 30 minutes. While they’re marinading, preheat the grill on high heat. In the mean time, put the reduction ingredients in to a hot pan for 10 minutes. Continuously stir to get the reduction.
When the steaks are ready, remove them from the marinade but don’t throw it away just yet. Season the steaks with salt and pepper on both sides and toss on to the grill. Cook each side for 3-4 minutes (keep a close eye on them as they can get really tough if overcooked). Note: they’re best served rare.
Remove the steaks from the grill and top them off with the reduction.
Happy Eating, XO