In another life, if I had better stress management and some better upper body strength, I’d like to think I would have gone to culinary school. I love food. The science of it, the art of it… all of it. But you know, the lack of professional training isn’t going to keep me from having some fun in the kitchen.
A while ago, I attempted to create a food blog… But well, managing a handful of sites on top of dealing with my life just didn’t work out. So, I figured, until I think I can dedicate the appropriate time for the site, why not bring the Savvy Spork over here as a feature of AdorkableMe.
My sort of pseudo cooking philosophy will sort of be the same: amazing taste for little effort. I have a studio-sized kitchen, not much room for prep or really any work. Also, I’ve made it a goal of mine to debunk this myth I have that certain foods are too complicated or intimidating to make on my own.
While I love food blogs that show the steps of preparing the meal… I’m just not that type of person. Mainly because I just don’t have the space to stage images like that. Also, a lot of what I make just isn’t that complicated.
Oh. I should also mention I am also terrible at measuring things. I prefer to go on taste and estimations. So there’s a little leeway with some of the measurements you’ll see with these recipes. For me, anything that’s not baking (and thus relying on science) should just be done to taste.
Anyway. Without further ado, let me share with you the wonderful meal I had last night…
Curried Honey Mustard Chicken
» chicken breast
» ¾ cup honey dijon mustard*
» ¾ – 1 tbsp curry powder
» pinch-ish of cayenne pepper
* You can make your own honey mustard if you’d like. It’s almost a 1½ to 1 ratio, with more honey than mustard — but again, blend to taste!
1. Get a baking pan and put your chicken in it. I typically line it with foil first, but it’s up to you. If you don’t use foil, grease the pan just slightly.
2. Mix your honey mustard, curry powder, and cayenne together in a bowl (or if you’re me and don’t want extra dishes, on top of the chicken).
3. If you haven’t done so yet, put the sauce mixture on the chicken. Cover the baking dish. Let it sit in the fridge for 30 minute or as long as overnight if you can. (Makes the chicken really juicy if you can let it go overnight.)
4. Take your covered dish and put it in a pre-heated oven at 350° for 15-20 minutes. Afterward, uncover the dish and continue baking for another 15-20 minutes or until the chicken is fully cooked.
Ta-da! Enjoy. I am very happy to have left over of this dish. If I had some apple slices and maybe some raisins, the left overs might make a good chicken salad too.