Maple Mustard Chicken w/Steamed Veggies
Wuff recently received a new "Kitchen Toy" from Kickstarter; the ChefMaker Combi-Cooker by Dreo. ( https://www.dreo.com/chefmaker-combi-fryer )
Over the years, Vrghr's been supporting various folks trying to create different kitchen appliances on Kickstarter, but most have been "bust" up til now. But wuffy is VERY happy to announce that this one not only shipped and was received, but delivers on everything they claimed it was going to do during the Kickstarter promotion.
Vrghr took it over to a friend's house last Saturday and really gave it a shakedown cruise/trial by fire. For over 9 hours continuously, Wuff ran all sorts of things through it, using many of its various cooking settings, and it performed flawlessly!
We created Salmon w/Italian Dressing, Lemon-Pepper Salmon steaks, Salmon w/Maple Garlic marinade & Glaze, BBQ Salmon, Teriyaki Chicken Breast, BBQ bone-in/skin-on Chicken Thighs, Italian Marinaded Chicken Breast Strips, Maple Mustard Chicken Breast, Bacon-wrapped Chicken Tenders, Bourbon BBQ Pork Riblets, "Sweet Baby Ray" BBQ Pork Riblets, Roast Beef, Roasted Green Beans & Mushrooms w/Cashews & Dried Cranberries, and Roasted Garlic/Parmesan Potatoes.
Wuff won't be posting the recipes for all of these, as many were just "add some bottled xxx to a zip bag, refrigerate, and cook with the automatic setting", which wouldn't be very useful for those without the ChefMaker's automatic "Combi-cook" function. But others that wuff made special sauces or glazes for, or that used more common features such as "Air Fry", "Broil" or similar - - those recipes Vrghr will post as anyone with an air fryer or convection/traditional oven can also create them.
This recipe is one of those!
Wuff and his friend packaged up all the goodies to freeze for future meals, which is why the photo looks like something you'd get from a delivery place instead of a normally-plated presentation.
Again, wuff is SO HAPPY to have had a part in the creation of this wonderful kitchen appliance. It's available for retail now, with a price around $330 USD (which isn't bad considering all its features and the results it creates). Vrghr looks forward to (hopefully) many more cooking sessions with this neat machine!
But here's the recipe for the chicken & maple mustard sauce. (The veggies were just steamed in their "steam and serve" bags in the microwave, so they're not included)
The chicken turned out tender, juicy, and flavorful. And that sauce! WOW! Wuff has done honey-mustard before, but the Maple Mustard brought things to a whole new level! Wuff's addition of the soy sauce and other ingredients added layers and flavor and complexity. Both Vrghr and his friend wanted to eat this right out of the pan, never mind pouring it over some chicken! *GRIN*
Try it! You'll Like It!
INGREDIENTS:
2 boneless, skinless Chicken Breasts
2 tsp McCormick Grill Mate Chicken Seasoning (or sub similar product)
1/2 C real Maple Syrup (DON'T use imitation "Pancake syrup" for this!)
2 TBS Spicy or Grainy Brown Mustard
3 TBS Dijon Mustard
2 TBS Soy Sauce
1 TBS unseasoned Rice Vinegar (Can sub Cider or White vinegar)
1 tsp Salt
1/2 tsp ground Black Pepper
1/2 tsp Toasted Sesame Oil
1/8 tsp Cayenne Pepper
Plus
1 TBS real Maple Syrup
1 tsp Worcestershire Sauce
DIRECTIONS:
Sprinkle both sides of the 2 chicken breasts with the McCormick Chicken Seasoning and rub in. Add the chicken to a 1 Quart zip bag
In a small bowl, whisk together the remaining marinade ingredients and pour over the chicken in the bag. Kneed to ensure every bit of the chicken is covered
Refrigerate for at least an hour (or over-night. more is better)
Remove from bag and pour the marinade into a small sauce pan. Add the Worcestershire sauce and the extra TBS of Maple Syrup.
If using temperature probe, insert probe into the thickest part of the chicken, being sure to get it at least 2 inches deep
Set Air Fryer for 375F. Air Fry until internal temperature is 155-160F. Depending on your device and the chicken thickness, this will need about 20-35 minutes. Remove and allow to rest at least 8-10 minutes for juices to absorb
While the chicken is cooking, cook the sauce over medium heat, whisking occasionally, until reduced by about 1/3 to 1/2, and coats the back of a spoon, leaving a clean line when you run your finger over it. Set temp to keep warm until chicken is ready
Slice the chicken into strips (optional) and serve over steamed rice (optional). Pour a generous helping of the Maple Mustard sauce over the chicken
!DEVOUR!
Over the years, Vrghr's been supporting various folks trying to create different kitchen appliances on Kickstarter, but most have been "bust" up til now. But wuffy is VERY happy to announce that this one not only shipped and was received, but delivers on everything they claimed it was going to do during the Kickstarter promotion.
Vrghr took it over to a friend's house last Saturday and really gave it a shakedown cruise/trial by fire. For over 9 hours continuously, Wuff ran all sorts of things through it, using many of its various cooking settings, and it performed flawlessly!
We created Salmon w/Italian Dressing, Lemon-Pepper Salmon steaks, Salmon w/Maple Garlic marinade & Glaze, BBQ Salmon, Teriyaki Chicken Breast, BBQ bone-in/skin-on Chicken Thighs, Italian Marinaded Chicken Breast Strips, Maple Mustard Chicken Breast, Bacon-wrapped Chicken Tenders, Bourbon BBQ Pork Riblets, "Sweet Baby Ray" BBQ Pork Riblets, Roast Beef, Roasted Green Beans & Mushrooms w/Cashews & Dried Cranberries, and Roasted Garlic/Parmesan Potatoes.
Wuff won't be posting the recipes for all of these, as many were just "add some bottled xxx to a zip bag, refrigerate, and cook with the automatic setting", which wouldn't be very useful for those without the ChefMaker's automatic "Combi-cook" function. But others that wuff made special sauces or glazes for, or that used more common features such as "Air Fry", "Broil" or similar - - those recipes Vrghr will post as anyone with an air fryer or convection/traditional oven can also create them.
This recipe is one of those!
Wuff and his friend packaged up all the goodies to freeze for future meals, which is why the photo looks like something you'd get from a delivery place instead of a normally-plated presentation.
Again, wuff is SO HAPPY to have had a part in the creation of this wonderful kitchen appliance. It's available for retail now, with a price around $330 USD (which isn't bad considering all its features and the results it creates). Vrghr looks forward to (hopefully) many more cooking sessions with this neat machine!
But here's the recipe for the chicken & maple mustard sauce. (The veggies were just steamed in their "steam and serve" bags in the microwave, so they're not included)
The chicken turned out tender, juicy, and flavorful. And that sauce! WOW! Wuff has done honey-mustard before, but the Maple Mustard brought things to a whole new level! Wuff's addition of the soy sauce and other ingredients added layers and flavor and complexity. Both Vrghr and his friend wanted to eat this right out of the pan, never mind pouring it over some chicken! *GRIN*
Try it! You'll Like It!
INGREDIENTS:
2 boneless, skinless Chicken Breasts
2 tsp McCormick Grill Mate Chicken Seasoning (or sub similar product)
1/2 C real Maple Syrup (DON'T use imitation "Pancake syrup" for this!)
2 TBS Spicy or Grainy Brown Mustard
3 TBS Dijon Mustard
2 TBS Soy Sauce
1 TBS unseasoned Rice Vinegar (Can sub Cider or White vinegar)
1 tsp Salt
1/2 tsp ground Black Pepper
1/2 tsp Toasted Sesame Oil
1/8 tsp Cayenne Pepper
Plus
1 TBS real Maple Syrup
1 tsp Worcestershire Sauce
DIRECTIONS:
Sprinkle both sides of the 2 chicken breasts with the McCormick Chicken Seasoning and rub in. Add the chicken to a 1 Quart zip bag
In a small bowl, whisk together the remaining marinade ingredients and pour over the chicken in the bag. Kneed to ensure every bit of the chicken is covered
Refrigerate for at least an hour (or over-night. more is better)
Remove from bag and pour the marinade into a small sauce pan. Add the Worcestershire sauce and the extra TBS of Maple Syrup.
If using temperature probe, insert probe into the thickest part of the chicken, being sure to get it at least 2 inches deep
Set Air Fryer for 375F. Air Fry until internal temperature is 155-160F. Depending on your device and the chicken thickness, this will need about 20-35 minutes. Remove and allow to rest at least 8-10 minutes for juices to absorb
While the chicken is cooking, cook the sauce over medium heat, whisking occasionally, until reduced by about 1/3 to 1/2, and coats the back of a spoon, leaving a clean line when you run your finger over it. Set temp to keep warm until chicken is ready
Slice the chicken into strips (optional) and serve over steamed rice (optional). Pour a generous helping of the Maple Mustard sauce over the chicken
!DEVOUR!
Category Food / Recipes / Tutorials
Species Unspecified / Any
Gender Any
Size 1316 x 889px
This is one you might be able to include on your diet. Just go gently on saucing it up to serve. *smiles*
A couple tablespoons of the sauce shouldn't be TOO many calories.
A couple tablespoons of the sauce shouldn't be TOO many calories.
*chuckles... I am down to moderately watching myself. I have planed out but I'm not gaining either...
Vix
Vix
Needs BBQ sauce...
:: FLEES for mah life, giggling maniacally! ::
No, srsly, that looks so damned scrumptious you nearly got me licking the monitor! (A few sniffs did happen, I must confess!)
:-D
:: FLEES for mah life, giggling maniacally! ::
No, srsly, that looks so damned scrumptious you nearly got me licking the monitor! (A few sniffs did happen, I must confess!)
:-D
>> "Needs BBQ sauce..."
Where did wuff hide his "bap stick"? *grin*
This really WAS delectable! Vrghr had no idea that swapping out honey for maple syrup would shift the flavors this much. It really was a VERY good chicken dinner!
(Oh, and the re-heated version was excellent too! What a great way to get a lunch in 'quick time' and save a ton of $$s over take out!)
Where did wuff hide his "bap stick"? *grin*
This really WAS delectable! Vrghr had no idea that swapping out honey for maple syrup would shift the flavors this much. It really was a VERY good chicken dinner!
(Oh, and the re-heated version was excellent too! What a great way to get a lunch in 'quick time' and save a ton of $$s over take out!)
*Sage Nods*
Me and the 'Cooking Gene' have sadly never met (And boy, did Momma try!)... I'm middling in the kitchen, if I'm being honest. I CAN make a couple of excellent foods (Mostly of the omelet persuasion, but not half bad with fish/steak (Yet still need to learn more!)...)
What I absolutely love (and because I do, learned to do well), is 'Stews.' Gimme a slow cooker, or just a gas burner, and some hours, and I can whip up some scrumptious stuffs that's even better as 'Left overs!'
Some foods just lend themselves well to marinating! (I have to imagine if I ever go down under a rampaging horde of cannibalistic zombies, they're gonna give ME a perfect '10' for all the decades this body has been doing that?!)
Glad to see/hear you're doing better Hon.! Finally kicked that COVID tush outta yer house eh?
Me and the 'Cooking Gene' have sadly never met (And boy, did Momma try!)... I'm middling in the kitchen, if I'm being honest. I CAN make a couple of excellent foods (Mostly of the omelet persuasion, but not half bad with fish/steak (Yet still need to learn more!)...)
What I absolutely love (and because I do, learned to do well), is 'Stews.' Gimme a slow cooker, or just a gas burner, and some hours, and I can whip up some scrumptious stuffs that's even better as 'Left overs!'
Some foods just lend themselves well to marinating! (I have to imagine if I ever go down under a rampaging horde of cannibalistic zombies, they're gonna give ME a perfect '10' for all the decades this body has been doing that?!)
Glad to see/hear you're doing better Hon.! Finally kicked that COVID tush outta yer house eh?
Preparing good stews and similar comfort foods are skills in high demand and well-appreciated. It's surprising how good most taste on the second day! There are a few restaurants that use that technique, serving those items after a night in their industrial coolers.
And HOPEFULLY all that Covid stuff is long-gone. Though wuff still feels a bit fuzzy headed at times, and some scents and flavors still don't seem exactly the same. However, every day seems to make it less so.
And HOPEFULLY all that Covid stuff is long-gone. Though wuff still feels a bit fuzzy headed at times, and some scents and flavors still don't seem exactly the same. However, every day seems to make it less so.
You're secretly promoting "The Meaning of Life."
We know it.
:-D
We know it.
:-D
I hope it's dinner and I hope you're bringing it over soon!!!! :D
If only we lived in closer proximity, Vrghr would LOVE to bring foods to share!
I hope to be at a convention with you sometime soon -- and would love to find a kitchen where I can watch while you make something marvelous!
Vrghr's next (only) convention this year will be Megaplex Con in Orlando FL.
Wuff does have a kitchen in the AirBnB he's renting. And will be staying a couple extra days to do "tourist stuff".
If you happen to be anywhere nearby, this wuff would LOVE to cook something for you!
Wuff does have a kitchen in the AirBnB he's renting. And will be staying a couple extra days to do "tourist stuff".
If you happen to be anywhere nearby, this wuff would LOVE to cook something for you!
*removes bits of exploded furres from m'own fur* Maybe ya oughtta rename this as TNT chicken Bigbrowuffers heh ;)
Creative idea there!
Wuffy might have to do that! hehe
Wuffy might have to do that! hehe
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