Oven Fried Chicken w/ Honey Mustard Sauce

Ingredients:
brown paper bag or large resealable bag
4 Chicken Thighs

Coating Ingredients:
Equal Parts flour, bread crumbs
1 teaspoon Dry Mustard
1 teaspoon chili powder
1teaspoon ground pepper
1 teaspoon salt
3 shakes Cheyenne pepper

Honey Mustard Sauce: 2 parts Honey for 1 part Dijon mustard 1 teaspoon curry powder dollop butter (or substitute)

Place the coating ingredients in the large resealable plastic bag. Add the chicken thighs and shake till well coated by the dry ingredients. Remove the Chicken and let is rest on greased wire rack for an hour.

Cook in oven on high heat (220C or 430F) in the middle or upper rack position for 30 mins. Flip and rotate the chicken for even cooking. Make Honey Mustard sauce.

Add ingredients for honey mustard sauce to a small fry pan stirring occasionally. After 10 mins remove the chicken from the oven and add to the sauce in the fry pan. Coat chicken with sauce and serve.

Serving Suggestions:
Corn on the Cobb (sweet corn)
Green beans
Spinach
Roast Potatoes
French Fries
Broccoli

Tending to the Garden

The big move has finally happened! I am now in London so it is a time to do some weeding in this garden I have. We all realize I have fooled with time wasters and dudes who are not worth a damn. Time to get rid of the weeds and cultivate my soil (myself).

Thus begins my dating hiatus. I will relax on holiday for two weeks. Then I will look for work, a new flat share and just get my life in order.

Shrimp (prawn) Salad

Ingredients:
8 medium size Shrimp (prawn)
2 cups roman lettuce or ready made Caesar Salad Mix
1 salad tomato diced
1 hard boiled egg sliced in to 4 wedges
4 medium slices of Yellow or Vidalia onion separate the rings
1/2 small or medium size avocado sliced and salted
1/2 cup croutons
1 tablespoon grated or shaved Parmesan cheese
2 tablespoons low fat cream dressing
1/2 lemon
1 tablespoon olive oil
dollop of butter or butter spread
1/2 teaspoon chili powder
1/2 teaspoon old bay season
1/2 teaspoon garlic powder
salt, pepper

Place Shrimp (prawn) in a bowl and season with salt,pepper, old bay season, chili powder, garlic powder.

Preheat a small nonstick saute (fry) pan on medium high heat.

On a large plate arrange lettuce,onion, egg,tomato, avocado, cheese, pepper to taste

Add olive oil and butter to fry pan. Add seasoned shrimp (prawn) stir frequently in pan. When turns pink it is should be removed from heat. (approx 4 mins) squeeze lemon juice over the shrimp in the pan.

Add croutons to salad mix. Arrange Shrimp over the salad. Drizzle juice form the pan and drizzle salad with 1-2 tablespoons of dressing to taste.

This is perfect for a hot summer day or on when entertaining but do not have the time for an elaborate meal. Serve with several bottles of white wine this is crisp and filling salad. Fancy for the poor man or student.