Today’s entry is for the ladies or gentlemen who have partners with refined palates (read: kinda/sorta/maybe a little picky. But don’t tell them that….they don’t like knowing they’re picky). The one who cringes at the thought of a Brussels sprout, a dash of hot sauce, or a pinch of curry powder. And who rolls their eyes at the thought of souffle of this, or sous-vide that. You know the one? Yeah! This is for them.
As previously mentioned in a few entries, my boyfriend is one of them. It’s not that he doesn’t try things. He does. And he’s more often than not really open to my suggestions. He’s the best picky eater I know. But he just doesn’t care for a lot of things and prefers familiar foods. And there isn’t anything wrong with that. Especially when he puts up with someone like me who tries to make him try everything over and over
“No, no, this one is cooked differently. It’s sauteed, not steamed. Seriously. I really think you’re going to love it!”.
So every so often I try to make him something that knocks his socks off that includes the things he likes cooked a little differently. Just to add some originality to the usually mundane, you know?
Tonight I saw a recipe on The Pioneer Woman Cooks for some chicken breast with a little zip. So I figured that would be something Allan would love. And… I don’t mean to brag (I totally do), but I make the 2nd best (2nd only to my mom) mashed poatoes in the world. Smooth, whipped, garlicky, buttery, light and fluffy mashed potatoes. I really think you should try to make them yourself… because they are good. No, they are amazing. And I didn’t say they were low fat…. ok? I’m only one woman. I can only do so many amazing things as once.
I also steamed some broccoli for myself. But… you don’t want to hear about that, do you? I didn’t think so. On to the meat and potato party!
Cheddar Bacon Chicken Breasts w. Whipped Mashed Potatoes
(it’s not a very original name…but something like this doesn’t need one!)
Chicken w. Bacon & Cheddar
2-3 Chicken Breasts, boneless/skinless
6-9 strips of bacon (I used normal stuff but thick cut would be next level!), cooked
6-9 Pieces of good cheddar cheese
1/2 C dijon mustard (I used grainy)
1/2 C pure maple syrup
2 tbsp butter
2 tbsp olive oil
Salt & Pepper, to taste
A meat mallet, heavy rolling pin or heavy pot/pan
Saran Wrap or Wax Paper
Put your boneless/skinless chicken breast between two pieces of wax paper/saran wrap leaving a good inch of extra wrap around the edges.
Using your meat mallet/heavy rolling pin or pan, smash the chicken breast until it’s even in thickness. About 1-1.5 inches. The purpose of this is to help the chicken cook more evenly. It’s also more flavour per bite since it’s not a giant, thick hunk of chicken. More like a scallopini. Oh…and it’s great for getting out a little post-work temper tantrum… for those who still have them… like me.
In the bottom of a rectangle pan or tupperware, add the dijon mustard and maple syrup. Mix to combine. Add the chicken breasts. Let sit for at least a half hour.
Preheat oven to 350.
In a good heavy skillet/cast iron pan, add the oil and butter. Let it get hot over medium/high heat. Add chicken breast and let brown on each side for 4-5 minutes or until golden brown.
Once all chicken is browned on both sides, place on a baking sheet and bake for 10 minutes or until cooked through.
Remove from oven and place 2-3 pieces of bacon and 2-3 pieces of cheddar on each chicken breast. Cook for another 5 minutes at 350 and an additional 1-2 minutes on broil to really get the cheese bubbling!
Remove from oven and eat!
Garlic Whipped Mashed Potatoes
6-8 good sized yellow fleshed potatoes (like Yukon Gold), skin-on and cut into 2”x2” chunks
1 tbsp salt
2-3 cloves of garlic, smashed and skins removed
4 tbsp unsalted butter
Salt, to taste
Add 1tbsp salt and crushed garlic cloves to a big pot of water. Bring to a boil. Add potatoes and cook for 20 minutes or until easily pierced by a fork. Strain. Add butter and mash until fairly smooth. Add milk and whip with hand held electric mixer until silky smooth. Taste and add salt if needed.