Sunset From My Kitchen Window.

Another day over...

Chicken with Bacon Mustard Sauce

A decadent combination of my two favorite foods: chicken and bacon!

Makes 3 servings

Ingredients:

• 3 boneless, skinless chicken breasts (about 2 lbs in total)
• 7 strips bacon, uncooked and chopped
• 1 large onion, diced
• 1 tablespoon light olive oil
• 1/2 cup Dijon Mustard
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon Mexican chili powder
• Salt and pepper, to taste
• 1 and 1/2 cups chicken broth

Instructions:

1. In a small bowl, combine Dijon mustard, paprika, cayenne pepper, chili powder, salt and pepper. Mix well to make a paste.

2. Spread the paste on both sides of the chicken breasts. Set aside.

3. In a large skillet, cook the chopped bacon pieces until they start to brown. Remove bacon piece and set aside on a plate, leaving bacon fat in the skillet.

4. In the same skillet, add chopped onion to bacon fat and cook until onions are softened. Remove onion and add to the same plate as the bacon.

5. Add olive oil to the same skillet. Add chicken breasts (with mustard paste on them) to skillet. Cook chicken breasts on each side for about two minutes. Remove chicken to a plate.

6. In the same skillet, add chicken broth. Bring to a boil while scraping the bottom of the pan for any scraps. Stir back in the onions and bacon. Add back the chicken breasts. Then reduce heat to medium-low and cook for approximately 20 more minutes, turning the chicken breasts halfway through.

7. Chicken is finished when it is no longer pink in the center and reaches 165 degrees Fahrenheit when a meat thermometer is inserted. Once chicken is cooked thoroughly, remove to a serving plate and top with the juices from the pan. Disperse bacon pieces and onions equally over chicken breasts.

8. Serve and enjoy!

Lime-Cilantro Honey Garlic Salmon

Ingredients:

• 1 lb fresh salmon
• 2 tablespoons dry cilantro
• 1 lime, sliced into quarters
• 1 tablespoon lime juice
• 1 tablespoon fresh dill 
• 3 garlic cloves, minced
• 3 tablespoons honey
• Sea salt and ground black pepper, to taste 

Instructions:

1. Preheat oven to 400 degrees F.
2. Brush olive oil on both sides of salmon. Season with salt and pepper. 
3. Place the salmon on a large piece of foil. Place the salmon in foil on a baking sheet.
4. In a small bowl, combine honey, garlic, half of the dry cilantro and lime juice. Mix well. Pour this mixture over the salmon.
5. Do not enclose the salmon in the foil; leave it open. Bake for 20 minutes.
6. Remove the salmon from foil, removing the skin from the back of the salmon at the same time. 
7. Place the salmon on serving plate. Pour the juices from the baking pan on top of the salmon and add other half of dry cilantro on top. 
8. Serve immediately with a few lime quarters on the side. Enjoy! 

Weekend Brunch Idea: Vanilla Cinnamon Pancakes

Makes approx. 6 servings.

Ingredients:

• 1 and 1/4 cups all-purpose flour
• 1 and 1/3 cups vanilla soy milk
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 2 tablespoons white sugar
• 1 tablespoon baking powder
• 1 tablespoon ground cinnamon
• 1 teaspoon salt
• 3 tablespoons vegetable oil
• 1 teaspoon vegetable oil for skillet

Instructions:

1. In a large bowl, whisk together flour, baking powder, cinnamon, salt and sugar. Mix well.
2. Whisk in milk,egg, vegetable oil, and vanilla extract. 
3. Mix well and then let stand for 5 minutes for extra fluffiness.
4. In a large skillet or griddle, heat the teaspoon of vegetable oil over medium heat. 
5. Add 1/4 cup batter to pan. Cook for about two minutes or until there are bubbles in the batter,  and then flip pancake to opposite side. Cook for approximately another 2 minutes or until lightly browned and center is set.
6. Serve immediately and enjoy with a delicious mimosa.

NEW APARTMENT TOUR!

Our new place is coming along slowlyyyyy but surely. I have been traveling pretty much non-stop since early February so I haven't had a chance to work on it until now. Just spent most of the day cleaning, and I didn't even get to the one bathroom/bedroom! I don't know how people with actual houses manage :P Anyway, here is a quick video tour. I figure doing video updates like these will keep me motivated to work on the place. Enjoy!

Pork Loin with Wine and Herb Gravy

Ingredients:

• 2 lb center cut pork loin
• 1/3rd cup extra virgin olive oil
• 2 tablespoons fresh rosemary, chopped
• 1/2 cup sage, chopped
• 6 cloves garlic, minced
• 1 and 1/2 cups dry white wine
• 1/2 cup chicken broth
• 1/3 cup heavy cream
• Salt and pepper, to taste
• 1 tablespoon thyme
• 2 teaspoons parsley
• 2 tablespoons cornstarch
• 2 tablespoons water

Instructions:

1. Preheat oven to 350 degrees
2. In a large skillet, heat oil on medium-high heat. Add minced garlic to oil and cook until flagrant (about 1 to 2 minutes)
3. Add rosemary and sage to skillet. Saute garlic, rosemary and sage for about one minute.
4. Add pork loin to skillet on top of the herbs. Saute for approximately 5 minutes on each side, then remove pork loin to a plate, leaving most of the herbs behind. 
5. Add wine to skillet and stir with a wooden spoon, making sure to scrape the bottom of the skillet with the spoon. Cook until smell of alcohol has disappeared--about one to two minutes.
6. Add heavy cream to gravy mixture and mix well. 
7. Add salt, pepper, thyme and parsley to gravy mixture. 
8. Mix cornstarch and water in a small bowl. Add this mixture to the gravy to increase thickness.
9. Place pork loin in a large baking pan and season with additional salt and pepper.
10. Pour 3/4 of gravy mixture over pork loin. 
    
11. Place baking pan in oven and cook for about 25 minutes. At the 25-minute mark, remove pan from oven and add rest of gravy to the pork loin. Place back in oven and cook for approximately 20 more minutes or until a meat thermometer reads at least 150 degree Fahrenheit when inserted. 
12. Remove pork loin from oven and then remove the pork loin from the baking pan to a separate plate. 
13.  Pour the juices from the baking pan into a large saucepan. Add chicken broth to saucepan and cook on medium-high heat until boiling. Then remove from heat.
14. Place pork loin back into baking dish and add gravy mixture on top. Slice and serve immediately.Spoon additional gravy from baking pan on top of pork loin slices. Enjoy! 

5-Alarm Spicy Skillet Chili Mac

Ingredients:

• 1 lb ground beef
• 1 tablespoon extra light olive oil
• Salt and pepper, to taste
• 2 cups shredded cheddar cheese
• 1 large onion, diced
•  1 jar tomato sauce (8 oz)
• 1 can diced tomatoes
• 2 tablespoons cumin
• 1 tablespoon paprika
• 2 tablespoons cayenne pepper
• 1 tablespoon minced garlic
• 3 large bell peppers, chopped
• 1 can kidney or pinto beans, drained and rinsed
• 2 teaspoons oregano
• 1/4 cup jalapeno peppers
• 1 and 1/2 cups water
• 1 tablespoon Mexican chili powder
• 1 and 1/2 cups dry elbow macaroni noodles or shells
• Optional: sour cream and extra jalapeno peppers

Instructions:

1. In a large skillet, heat olive oil on medium-high heat. Add onion and chopped bell peppers to skillet. Add salt and pepper. Cook for approximately 4 minutes or until vegetables are tender. 
   
2.  Add beef and garlic to skillet. Cook until beef is no longer pink. 
   
3. Add tomato sauce, diced tomatoes, beans, cumin, paprika, cayenne pepper, jalapeno peppers, chili powder, oregano, pasta and water to skillet. Bring to a boil. 
4. Add 1/2 of cheddar cheese to skillet. Then reduce to a simmer and cover. Cook for approximately 20 minutes. 
   
5. Remove from heat. Add remaining cheese to chili.
6. Serve with sour cream and extra jalapenos on top if desired. Enjoy!