Maple roasted chicken and sweet potatoes

SERVINGS:    TIME:

INGREDIENTS:

• 1lb chicken tenderloins
• 1 small yellow onion (or 1/2 large) cut into strips
• 1 large sweet potato, cut into thin pieces
• 2 tbsp olive oil
• 1/3 cup pure maple syrup
• 1 tsp kosher salt
• ground pepper
• 6 sprigs fresh thyme

DIRECTIONS:

1. Preheat oven to 425 degrees.
2. Toss chicken, potatoes, and onions in the olive oil.
3. Sprinkle the rest over the top and bake for 45-60 minutes.

NOTES:

• Optional: add carrots and lightly rub one side of chicken with honey halfway through
• Turn chickens over halfway through
• Brine chicken 1 hour ahead: 
• in a large bowl, mix 4 cups of water with 3 tbsp salt and 2 tbsp sugar, until dissolved. add thawed breasts and cover, refrigerating for one hour. when ready to cook, remove chicken from the brine and rinse under cold water.

RECIPE & IMAGE SOURCE: zupas.com

Crunchy pork chops

SERVINGS: 2   TIME: 15 minutes

INGREDIENTS:

• 2 pork chops, approximately 8 ounces each
• 1 egg
• ½ teaspoon Dijon mustard
• ¼ teaspoon dried oregano
• Salt and freshly ground black pepper
• 1 cup bread crumbs
• 1 tablespoon freshly grated Parmesan
• 1 cup ground nut oil or similar, for frying 

DIRECTIONS:

1. Trim the fat off the chops, cutting carefully around the outside edge.
2. Lay the chops between 2 pieces of plastic wrap and beat them until the meaty parts of the chops are half as thick.
3. Beat the egg in a shallow wide bowl with the mustard, oregano, salt, and pepper.
4. On a large plate, combine breadcrumbs with parmesan.
5. Press chops into the egg mixture, coating both sides, and then dip into thebread crumbs, covering evenly. Let them lie on a cooling rack to dry slightly.
6. Meanwhile, heat the oil in a large frying pan. Oil is at desired temperature if a small cube of bread sizzles when dropped in the oil.
7. Cook the chops until they're a deep golden colour (about 5-7 minutes/side) and serve.

NOTES:

• Cooking time for chops depends on how thin they are and how cold they were before going in the oil.

SOURCE: Nigella Lawson

Green Curry Chicken

{photo credit: not martha}
SERVINGS:   3-4   TIME: 30 minutes

INGREDIENTS:

• 1 large clove garlic, crushed
• 1 large shallot, minced
• 1 yellow onion, diced or sliced
• 1 red pepper, diced
• 1 head broccoli florets
• 1 rotissery chicken
• 1 Japanese eggplant, sliced then cut into quarters
• 2 cans light coconut milk
• 1 T. green curry paste
• 1 c. frozen peas
• 1 small can bamboo shoots (julienned)

DIRECTIONS:

1. Shred chicken and set aside.
2. Saute shallot and onion in equal parts butter and oil (enough to coat the bottom of your pan) until translucent. 
3. Add garlic and cook a few more minutes.
4. Add about a teaspoon of salt and enough pepper so that you can see it freckling the vegetables.
5. Add broccoli florets, eggplant, and red pepper. Cook for a brief moment.
6. Add curry paste and stir until everything is coated, then add coconut milk and stir until combined. Add some crushed red pepper if desired, for extra heat.
7. Don't boil, just simmer until broccoli turns a brighter green (2-3 minutes).
8. Add chicken, peas, and bamboo shoots and heat through.
9. Serve over rice or cool and divide to freeze.

NOTES:

• If you are making this to divide and freeze without eating any right away just barely cook everything, the rest of the cooking will take place when you thaw and heat it up.
• Freeze flat in gallon freezer zip bags.

SOURCE: Not Martha