Welcome to my site!

Welcome to my site!
I'm Cindy, and I love to cook! And, I love to eat... hence the size of my rear end! I come from a long line of cooks. My great great Grandmother was a cook in the original Harvey Houses. My grandmother Julia was an awesome cook, and my mom was incredible. I owe my skills to these great women. Especially my Mom who said this to me about making gravy... "Cindy Lynn, wallpaper paste is wallpaper paste & gravy is gravy. Never the two shall meet!" Shall we say my first experience at making gravy left a little bit to be desired! Thank the high heavens my cooking skills have improved since then! Enjoy!

Saturday, June 29, 2013

Garlic Dijon Chicken

Super easy – super delicious.  Put everything in the Ziploc bag and freeze it.  Defrost on the day you’re going to cook – pan fry – and you’ve got a fantastic tasting and really quick meal in the blink of an eye!
3 – 4 Boneless, Skinless Chicken Breasts
6 tablespoons Dijon mustard
4 – 5 cloves garlic, pressed
3 tablespoons lime juice  (I didn’t have any fresh limes, so I used the key lime juice in the bottle)
1 ziploc bag
Place the chicken breasts in the Ziploc bag.
Press the garlic directly into the bag.  Squeeze the Dijon directly in the bag and add the lime juice.  Mash it all together to mix thoroughly. 
Place in the freezer.  On the day you want to cook the chicken, defrost.
Drizzle some olive oil in a skillet; fry about 5 – 6 minutes on each side.
Serve with a salad and veggies… dinner in a flash!
Note:  If you don’t want to freeze, prepare the chicken in the Ziploc bag the night before and place in the fridge. 
2nd Note:  I think the next time I do this I will butterfly the breasts so that they’re thinner.  This will allow them to soak up more of the marinade and cook more quickly.

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