"I love chicken. I would eat chicken fingers on Thanksgiving if it were socially acceptable."

I was browsing through my fridge tonight figuring out how i wanted to prepare these chicken breasts i had. I looked to the top shelf, and a large container of plump ripe blueberries was staring me in the face. Then it hit me a mustard rosemary blueberry roast chicken. Yeah i know not the most common thing, but my thought process is odd therefore i create odd dishes. so i created a mustard based marinade slathered it on the chicken topped it with blueberries, slid it in the oven for 30 minutes, let some shredded asiago melt on it, and viola! It was moist, delicious and the contrasting flavor of the mustard and blueberries perplexed me in the best of delicious ways.



Roasted Mustard Blueberry Chicken:
-2 chicken breasts
-2 tsp. olive oil
-Salt
-Pepper
-2 tbs. Dijon mustard
-2 cloves garlic, crushed
-1/2 tsp. cinnamon
-2 tsp. fresh rosemary, finely chopped.
-A handful of fresh blueberries
-Grated Asiago cheese

Preheat the hotbox [oven] to 375 degrees

Using a fork poke holes in the top and bottom of the chicken breast. Rub a teaspoon of olive oil on each breast then salt and pepper to your liking. In a small bowl combine the mustard, garlic, cinnamon, rosemary, and a pinch of salt. coat each side of the breasts with mustard mixture. Place on a rimmed baking sheet and top with blueberries. Roast in the oven for 30 mins or until the thickest part reaches around 160 degrees. top with grated cheese and put back in the hotbox until it melts nicely atop your scrumptious chicken.



Enjoy with a salad or rice. Good night.

[Todd Barry quote for title]

Lamb is Delicious

If only there was more to my house
than cereal and a mouse.
All i see are bland boxes,
No sign of foxes.
Oh me, Oh my
I might die
I feel as if my life is a sham,
Oh how I want a rack of lamb.

All there is in my house is pasta, cereal, and bagels. I really want lamb, but alas there is none.
Lamb is one of my favorite meats, I also love veal. Baby animals taste the finest. If i did have a rack of delicious lamb this is what I'd do to it.

Rachel's Rack of Lamb:
-1 one lb rack of lamb
-2 tbs. fresh sage [minced]
-1 tsp paprika
-1 1/2 tbs kosher salt
-1 tbs balsamic vinegar
-1 tbs honey [I prefer tupelo]
-1/4 c Dijon mustard

In a blender or food processor, blend together the sage, paprika, salt, vinegar, honey, and Dijon mustard for one minute. Place the lamb in a roasting pan with the ribs curving down, Cover in the mustard mixture and let it stand for 45 mins to an hour.

Preheat the oven to 450, and roast the lamb for 20 to 25 mins. 20 for rare, 25 for medium-rare. Let rest for 15 mins to allow the juices to redistribute throughout the meat.

Cut the individual ribs and serve. enjoy with roasted potatoes or rice or a baby spinach salad, i wish i could, but i still haven't gone to the store.

I made this picture of it in paint :