Mustard and Brown Sugar Chicken

This recipe is from the Birmingham Junior League cookbook, Tables of Content. Like I mentioned earlier, I love Junior League cook books and this one has some great recipes. From my notes in the margins I made this recipe first back in February of 2007 but then I forgot about it until now. I hate that I forgot about it because it is really good!!

Mustard and Brown Sugar Chicken

6 boneless, skinless chicken breasts

1/2 cup packed brown sugar

6 tablespoons olive oil

1/4 cup cider vinegar

2 garlic cloves, crushed

3 tablespoons coarse grain mustard (like Maile mustard)

2 tablespoons fresh lime juice

1 1/2 tablespoons fresh lemon juice

1 1/2 teaspoons salt

Freshly ground pepper to taste

Hot cooked Rice (or I served this with the Smashed Potatoes!)

Arrange the chicken in a single layer in a baking dish. Mix the brown sugar, olive oil, vinegar, coarse grain mustard, lime juice, lemon juice, salt, and pepper in a bowl and pour over the chicken, turning to coat. Marinate, covered, in the refrigerator for 4 hours, turning occasionally.

Preheat the oven to 350 degrees. Bake the chicken in the marinade for 40 minutes. Spoon the hot cooked rice onto a serving platter and top with the chicken. Drizzle with the hot marinade.

Shrimp with Rice

Wild Rice and Shrimp has long been a favorite of mine. It's pretty easy to make and includes my favorite ingredients like shrimp and mushrooms. However, my sweet husband isn't such a mushroom fan and while he likes the dish he usually picks the mushrooms out. So as a compromise I found this recipe from The Lady and Sons Savannah Country Cookbook. It was really good and just as easy to make. I did make a little bit of a modification since Charlotte isn't liking when I eat cheese. I'll include the original and my modification. Enjoy!

Shrimp with Rice
Two 6 ounce boxes Uncle Ben's long-grain and wild rice
2 pounds shrimp, cleaned, peeled, and deveined
1 onion, diced and sauteed in 2 tablespoons butter
1 bell pepper, chopped
Two 10 3/4 ounce cans condensed Cream of Mushroom Soup
16 ounces Grated Cheddar Cheese; reserve 1/2 cup for top
1 tablespoon Worcestershire sauce
1/2 teaspoon dry mustard

Remove seasoning mix from rice; do not use. Cook rice as directed on box. Preheat oven to 375 degrees. Mix rice with remaining ingredients in a baking dish and sprinkle reserved cheese on top. Bake for 45 minutes.

My Modified Recipe:
Omit the cheese
Add Bread crumbs

Remove seasoning mix from rice; do not use. Cook rice as directed on box. Preheat oven to 375 degrees. Mix rice with remaining ingredients in a baking dish and sprinkle bread crumbs on top to cover dish. Bake for 45 minutes.

Smashed Potatoes with Stir Ins

Yummy! This picture makes me hungry all over again! I had never tried making any form of mashed/smashed potatoes until I tried this recipe but now that I know it's so easy I will definitely be making it again and soon! I got this recipe from an "Easy Meals" magazine from Woman's Day. I couldn't find the recipe on their website though so I can't link to it. Anyway, it was really good and a really great side dish. You can change out what you put in the potatoes to make them go with any meal!

Smashed Potatoes with Stir Ins
Serves 6 (2/3 c servings)

2 pounds (4 cups) medium red potatoes, washed, cut into quarters
1 teaspoon salt
Water
1 cup Half and Half
1/4 cup Butter, cut into chunks
1/4 cup Sour Cream
1/2 teaspoon Salt
5 slices bacon, cooked and crumbled

1. Place potatoes and 1 teaspoon salt in a 3 quart saucepan; cover with water. Cook over high heat until water comes to a boil; reduce heat to medium. Cook until potatoes are tender (15 to 20 minutes). Drain potatoes, return to saucepan.
2. Meanwhile, heat half and half in 1 quart saucepan just until warm.
3. Add butter to potatoes; mash potatoes until about two thirds are mashed and one third remain lumpy. Gradually add half and half to potato mixture; mix well. Stir in sour cream, 1/2 teaspoon salt, pepper (if desired), and bacon. Serve immediately.

Variations:
- Ranch Smashed Potatoes: Omit 1/2 teaspoon salt. Stir in 2 tablespoons dry ranch salad dressing mix and 1/4 cup chopped green onions with sour cream.
- Chipoltle, Green Chili, and Cheddar Smashed Potatoes: Stir in 1 teaspoon chopped chipotle chili in adobo sauce, 1 (4 ounce) can well drained diced green chilis and 1 cup shredded cheddar cheese.

Note:
I didn't use all of the liquid with the potatoes because mine were getting soupy quickly. Just keep mixing until you get a consistency that you like.

Also, make sure you don't get too many of the potatoes smashed before you start adding liquid. The stirring with the liquid smashes the potatoes quickly.