Some people’s idea of romance is getting flowers. We love getting spices.
Portland and NOLA are in on this challenge. For Portland, “You had me at one pan.” This 20-minute prep dinner gives you a whole hour to take a nice walk, pour a glass of wine on return and it leaves only three things to wash. SO good! Welcome to your Friday night supper, a delicious wind-down from the week. Thanks Spice Lab for your delicious spice mixes making the whole taste balance a no-brainer. Enjoy. If you want to upgrade this recipe for company, consider boning and brining the chicken…even better!
Spicy Mustard Chicken and French Onion Potatoes
From the kitchen of Bake This Day’s Andrea
For the Chicken:
2.5 lbs of chicken thighs and legs
1.5 cups of seasoned bread crumbs
1/3 cup mayo
1/3 cup real sour cream
1 T whole grain mustard
2 t. Worcestershire sauce
1 T. lemon juice
1 T Spice Lab Mediterranean Citrus Blend
Now this is Friday Night Easy. Dry off the chicken with a paper towel and set oven to 400 degrees. Mix the bread crumbs and the Spice Lab mix. Combine all other ingredients to make a sauce. Take a spatula and coat each piece of chicken with the sauce, roll in the bread crumbs and place on a large sheet pan.
For the Potatoes:
2 lbs of Yukon Golds, halved and sliced into 1/3 inch wide half-moons.
Toss with 2 TB olive oil first, then with 1 T of Spice Lab French Onion mix.
We have been enjoying Caroli Olive Oils, and you can use the lemon-flavored olive oil in this, or plain.
Fill in all spaces around the chicken with the potatoes and put in the oven.
About 50 minutes to an hour until the potatoes and chicken are lovely and brown.
Or try this one, a vegan option from the Bake This Day New Orleans Kitchen, also quick for a Friday Night Supper:
Smoky Carrot Dogs Redux with Cajun Kimchi Sauce
Adapted from Cooking Light
8 large carrots, rinsed
2 tablespoons olive oil
1 tablespoon reduced-sodium tamari or soy sauce
2 teaspoons liquid smoke
1 1/2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
Sauce
½ cup kimchi
3 tablespoons nutritional yeast
1/2 teaspoon Spice Lab Fiery Southern Charm
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
8 whole-wheat hot dog buns, lightly toasted
2 small jalapeños, thinly sliced
1/4 cup diced red onion
Preheat oven to 450°F. Line a 13- x 9-inch baking dish with aluminum foil. Trim ends from carrots to fit hot dog buns. Using a vegetable peeler, peel carrots, and round edges to create a hot dog shape.
Place oil, tamari, liquid smoke (if desired), paprika, garlic powder, and onion powder in a small bowl. Stir with a whisk. Place carrots in a single layer in prepared baking dish. Pour oil mixture over carrots; rub to coat on all sides. Bake at 450°F for 35 minutes, tossing every 15 minutes.
Place kimchi, yeast, spices and salt in a high-powered blender. Pulse briefly.
Place 1 (or two!) roasted carrot(s) in each bun. Top each with 2 tablespoons sauce; top evenly with jalapeño slices and diced red onion. I sprinkled some bacon crumbles I had leftover on this one. Delicious! My husband has a signature technique with carrot dogs wherein he cuts the carrot in half to make a bun-inside-of-a-bun situation and puts sauce inside and out. YUM.
Another way to vegan up your carrot dog with AMAZING flavor is to go pick up some Bitchin Sauce. Cold-processed, raw, vegan and DELICIOUSness. My favorite flavors are the Original and Chipotle, but there are myriad options for all tastes. This sauce even has my one-eyed carnivorous bulldog licking her lips.
