Since we’ve been in London, I’ve been cooking much more frequently; often five or six days a week. Back home, I typically only cooked once or twice a week. There are several reasons for this. First of all, now that the Little One can feed herself, it gives me time to prep dinner while she’s eating. Outside of an easy crockpot meal, I found it difficult to get dinner ready and eat at a reasonable time before she became somewhat self-sufficient at eating and playing independently. Secondly, I hated going to the grocery store. I would always send my husband, but it never failed that I (or he) forgot something and then it would be another last minute trip with a crying baby. But in London, we get all of our groceries delivered. Hallelujah! It’s one of my favorite things about living here. And on top of that, if you forget something, there are three, yes THREE, grocery stores within less than a five minute walk. Thirdly, since everything is more expensive, it just makes sense to try to save money on food. However, I should point out that you can get anything delivered, typically within 30 minutes or less. Feel like Starbucks but don’t want to get out of your pajamas? Order it. Want frozen yogurt with all the toppings? Order it. Want a beer or a bottle of wine to go with dinner but you can’t walk away from the stove? ORDER IT! It’s so easy, but also so expensive. Lastly, we’re just not big fans of British food. Now to be fair, it’s not British food per se, it’s all the food here – Italian, Mexican, Chinese, etc. We’ve just found that it doesn’t have the same flavors that we’re used to in the States and in a lot of cases, overall more bland. So, needless to say, I’m cooking more!
I’m going to start sharing some of my favorite quick and easy recipes. I’ve found some on Pinterest, some on allrecipes.com and some are recipes that my parents have made for years. I’ve become a pro at finding recipes that can be thrown together in the 10 minutes I have while my daughter eats her dinner, so most of these will not take long at all. I’ll make a note if it’s going to take any longer than that. And then my daughter gets the leftovers for lunch or dinner the following day.
Here’s one that I’ve just recently added in to my “rotation” that’s quick, easy and delicious!
Dijon Mustard Chicken
Let me just start by saying that I don’t like mustard, so I took a leap of faith when trying this recipe and I’m so glad I did. My husband and I both love this and surprisingly, my daughter ate half of a chicken breast for lunch the next day!
4 boneless, skinless chicken breasts
1/2 cup dijon mustard
1/4 cup maple syrup
1 tablespoon red wine vinegar
salt and pepper
- Preheat oven to 425F. Combine mustard, syrup and vinegar in small bowl.
- Place chicken breasts flat in baking dish lined with foil. (I didn’t use foil the first time I made this and spent a good amount of time scraping the dish afterwards, so don’t forget the foil!)
- Sprinkle salt and pepper over chicken breasts to taste.
- Pour mustard mixture over chicken making sure each piece is fully coated.
- Bake for 30-40 minutes uncovered, or until chicken temperature is 165 degrees.
I typically serve with rice and a green veggie on the side. And save some of that yummy sauce to pour over the chicken and rice!
As a side note, I read in the reviews that some people substituted the maple syrup for honey and the red wine vinegar for balsamic. Since we liked it as is, I haven’t tried any substitutions yet.
Leave me a comment and let me know what you think!