|Crappy Pictures still because I don't have time to figure stuff out right now|
So. This Pinterest thing. Apparently it's the new big deal, right? The Next Big Thing.
Well, aside from being an epic time waster, I haven't been too thrilled with it. I'll spend ten minutes or so on it every so often, and try to diligently pin my recipes on my blog because it doesn't have the same rigid restrictions as Tastespotting or Food Gawker... but overall, meh.
I guess it is the reason I'm dying for a pair of oxblood skinny jeans.... but that's neither here nor there.
However, I do have a new somewhat-related obsession: Pintester. This lady actually goes through and tests the most popular pins and gives her reviews--with all the pith and snark of an excellent humor blog. It's awesome to read because I KNOW that I'd have similar results. Pinterest tricks us all into thinking we're Martha Stewart, making magnificent works of household art with mere items you find around your house. But, if half of us were to actually TRY these "EASY!" pins, we'd have similar results to dear Pintester. Which is why the blog is so hilarious.
Anyways, I was inspired to try my hand at testing a pin. And so, I give you, "World's Best Chicken," also known as "Man Pleasing Chicken" --pretty sure the "World's Best Chicken" link I have there is where it originated, but who knows.
Since at this point I was still sans-man (uhh... developments there recently, more info to come) my roommate was my taste-tester. We joke that we switch off who is the "husband" and who is the "wife" based on who is cooking dinner that night because we are mature adults with a juvenile sense of humor and because we're kind of feminists so we can joke about traditional gender roles and such and it's totally okay, right?? Uh. Yeah, let's go with that for now and hope the fellow feminists don't come after me. Click that link, it's awesome. Anyway.
It's a very simple recipe, and odds are if you cook at all or even just eat at all you probably have most of the ingredients on hand, save for the rosemary. Just mix the stuff together, drizzle on chicken, bake.
World's Best Chicken
- 1 pound boneless, skinless chicken breasts
- 1/2 cup Dijon mustard
- 1/4 cup maple syrup
- 1 tablespoon red wine vinegar
- Salt & pepper
-Preheat oven to 425 degrees. In a small bowl, mix together mustard, syrup, and vinegar. Place chicken breasts into 9×13 baking dish. Season with salt & pepper.
The verdict? Eh... My roommate liked it. It definitely is flavorful--like, really, crazy flavorful. Almost too much. I, personally, had pretty crazy indigestion afterwards, probably due to all the salt and crazy flavoring.However, you must remember I have a sensitive digestive system thanks to getting my gallbladder out last spring, so take from that what you will. If I were to do it again I might bread the chicken and use the sauce as an afterthought rather than bake it in the stuff. It's just too much. I imagine kids would LOVE this though--it's kind of like chicken fingers baked in your favorite sauce.
The real star of this meal I made wasn't something I pinned at all. Actually, this fun little side dish seems to outshine the main course in most situations. And yeah, it's totally a coincidence I had this post lined up for today and it totally goes along with Sarah's at A Dash and a Pinch--and her pictures blow mine out of the water so go check it out. Basically, if I'm unsure as to whether or not I'll like a particular recipe, I make these, so I know I'll have something I love just in case.
Truffle Oil Brussels Sprouts
- 1 package (or bunch) brussels sprouts
- 3 tbs olive oil
- sea salt
- fresh ground pepper
- drizzle of truffle oil*
-Preheat oven to 350 degrees. Toss brussels sprouts with olive oil, salt, and pepper and arrange in a single file on a baking sheet. Drizzle with as much truffle oil as you'd like.**
-Bake for 10-15 minutes or until crispy and cooked through.
*Truffle oil is pricey, I know. However, if you live near a TJMaxx or Marshall's, they often have reasonably priced bottles in their gourmet food section. This is my new go-to supplier of truffle oil AND saffron for that matter.
**I know you're supposed to add truffle oil post-baking because of the chemical composition or whatnot. However, when I do this, the oil flavor is just too intense. I like adding it before baking to ensure a slight truffle oil flavor that is not overpowering to the delicious vegetable itself.