Friday, March 28, 2014

Friday Food: Cheddar Potato Strips

I love potatoes, but prefer them with a little pizzazz rather than "just plain." This is a simple and easy recipe with tasty results. The recipe comes from an old Taste of Home magazine and is a little crinkly from being used so many times. I made these with Orange Maple Glazed Chicken. Enjoy!

Cheddar Potato Strips

3 large potatoes, cut into 1/2 inch strips
1/2 cup milk
1 Tbsp butter
salt and pepper to taste
1/2 cup shredded cheddar cheese

In a greased 13" x 9" x 2" baking dish, arrange potatoes in a single layer. Pour milk over potatoes. Dot with butter; sprinkle with salt and pepper.
Cover and bake at 425 degrees for 30 minutes, or until potatoes are tender.
Sprinkle with cheese. Bake, uncovered, 5 minutes longer, or until cheese is melted.

Yield: 4 servings

Friday, March 21, 2014

Friday Food: Orange-Maple Glazed Chicken

Somehow the last 2 Fridays have slipped away without blogging. I feel another post coming on about planning and scheduling blog postings... Thankfully, I have been cooking at home more often in 2014, so it's not that I don't have any recipes to share. And they're not all cookies either!

Orange-Maple Glazed Chicken is a recipe from Healthy Cooking magazine, but with some changes. The original recipe is for the grill - I made this in a pan on the stove. If you want to make the original grill recipe, baste the chicken with the orange juice mixture as it is cooking and grill until the juices run clear. Otherwise, do as I did!

Orange-Maple Glazed Chicken

1/3 cup orange juice
1/3 cup maple syrup (the real stuff!)
2 Tbsp balsamic vinegar
1 1/2 tsp Dijon mustard
1 tsp salt, divided
3/4 tsp pepper, divided
1 Tbsp minced fresh basil or 1 tsp dried basil
1/2 tsp grated orange peel
1 Tbsp olive oil
6 boneless skinless chicken breast halves (6 oz each)

In a small saucepan, combine the orange juice, maple syrup, vinegar, mustard, 1/2 tsp salt, and 1/4 tsp pepper. Bring to a boil; cook until liquid is reduced to 1/2 cup, about 15 minutes. Stir in basil and orange peel. Remove from heat; set aside.
Heat olive oil in a frying pan on medium heat. Sprinkle chicken with remaining salt and pepper and place in heated pan. Cook chicken in covered pan for 5 minutes then turn chicken over, add orange juice mixture, and cook, covered, until juices run clear, turning as needed.
Serve with remaining juice from pan, if desired.