The recipe chosen this week for CEiMB, using Ellie Krieger's cookbook, The Food You Crave: Luscious Recipes for a Healthy Life, was selected by Tessa at Handle the Heat and is Maple-Mustard Chicken Thighs, found on page 212.
These were delicious, one of Mark's favorites so far as he likes dark meat chicken and mustard, so the combination was a treat for him. Recipe is super easy, combine mustard, maple syrup, garlic, and marjoram to brush on top of skinless chicken thighs and bake for 50 minutes. The sauce forms a sort of crust on the top of the chicken, which looks and is great. Definitely a keeper.
I have been a little behind here at CEiMB in posting recipes that I have made, so here are a few rewinds. I made last week's Confetti Chili, found on page 187, and there might not be another chili recipe in this house from now on...this was fantastic. We were all a little skeptical about the corn in the chili, but the hot chipotle adobo chilis in it made the corn a refreshing little tidbit. I will be making it again soon as chili is a favorite for eating while watching ballgames.
Another favorite was Mom's Turkey Meatloaf, on page 216. I had never made turkey meatloaf before as the guys are big fans of beef meatloaf and I wasn't sure how it would go over to be serving a turkey version. They ate it with great enthusiasm, not a bit left over. It's a little hard to compare it to beef meatloaf, so we started to call it Turkey Loaf and they decided they would eat it anytime I wanted to make it. I loved the red peppers in it...the rest of the ingredients with the ground turkey breast were oats, milk, onion, eggs, Worchestershire sauce, ketchup, salt, pepper, and tomato sauce. Go ahead, try it, it's very good!
One more recipe for this segment was Baked Shrimp with Tomatoes and Feta, on page 234. (Affectionately called "Shrimp on the Floor" around here in tribute to Cathy as, believe it or not, this was the recipe that finalized my decision to buy this cookbook and start cooking. I figured anything that looked that good on the floor must be worth making.)
The combination of the flavors in this dish is wonderful. I love Greek flavors, and there are plenty of them in this recipe: tomatoes, garlic, onion, olive oil, feta cheese...combine that with the shrimp and this recipe was another hit around here.
I've just shown you four recipes, buy the book already and start cooking! It's all wonderful. Next week: Crab Cakes with Smarter Tarter Sauce, page 240-241.
