Ok, so I know it has been a while since my last post. With that in mind I thought it would be appropriate to come back with a kick. So, for today's meal I decided to use Horseradish in both the chicken and the potatoes. Even if you don't like Horseradish, you should grow a pair for a day and try this meal. I promise you will at least fall in love with the potatoes.
Ingredients:
Horseradish
Potatoes
Chives
Butter
Sour Cream
Salt and Pepper
Chicken
Dijon Mustard
Whole Grain Mustard
Honey
Directions
Chicken
- First make your honey mustard sauce by mixing 2 tablespoons of honey, two tablespoons of whole grained mustard, 1/4 cup of dijon mustard, salt and pepper.
- Next pre-heat your oven to 375-400
- I would suggest marinading your chicken in the honey mustard sauce and making sure there is plenty on top of it while its baking.
- Bake the chicken for however long it takes and when its done, add some more honey mustard sauce to serve.
Potatoes
- First boil the potatoes so to the point where they are soft enough to work with.
- Next either smash your potatoes (I used a fork) or mix them if you have a nice mixer.
- Finally mix in your 1/2 stick of butter, 3/4 cup of sour cream, horseradish, salt, pepper, and chives. All of these measurements depend on the amount of potatoes and the thickness of the potatoes that you like.
- I would suggest tasting it and adding Horseradish until you can taste it because that is definitely the best part :)
This is a really easy recipe that I really loved! You can ask Jules how many times I have made the smashed potatoes ( on bag number two at least). They are delicious and I am an addict. I have leftovers if you wanna come try some Abigail!
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