The ones that got away in January

And the rest of this month’s line-up!

Rustic Spilt Pea Soup

Like Papa made! Not too mushy with added red potatoes. I use onion, celery and carrot to start, add stock, ham and 2-3 bay leaves to simmer in the good flavors. Add ham pieces and a little fresh thyme, salt and black pepper at the end.

Honey Thyme Brined and Roasted Chicken

Inspiration for this perfectly wonderful way to roast a chicken from Chef Michael Symon’s Honey Brined Chicken with Lemon and Sage. I added some lemon-thyme sprigs and black pepper corns to the brine. I also butterflied the chicken and laid it on top of mixture of chopped carrots, onion, and celery Poured in a little white wine and chicken stock, roasted for about an hour at 375 degrees F. Used the resulting pan drippings and veggies as a sauce base. Brining is definitely the way to go from now on!

Pot Stickers with Grilled Vegetables

Pot stickers and grilled Vegetables, just a quick weeknight meal.

Chicken Quesadillas

Crispy tortilla, melted cheese over onion, yellow bell pepper, tomato and the yummy left over herb chicken from the other night. Side salad is broccoli, apple, celery and walnuts in a creamy honey mustard dressing. Quick fix after work.

Herb marinated, pan seared chicken breast on mustard greens

Chicken breast bathed in mustard herb marinade before pan searing. Resting on sauteed mustard greens with bacon, cranberries and onions. A little bit of mashed sweet potato creates a nice juxtaposition of sweet and savory.

Asian spice rubbed and grilled duck breast with clementine sauce

Lucky enough to get several duck breasts to play with. Asian spice rub, grilled and served over stir fried veggies (cabbage, spinach, shredded sweet potato) Topped with a fresh clementine sauce and segments. I have this one written down in my recipe notebook. Now just to get around to posting. The clementine sauce could also be wonderful on fish!