Braised Chicken with a Beer and Mustard Sauce

This dish is perfect for a cool fall day.  The flavors are rich but not heavy, and it doesn't take forever to make.  The sauce--made with beer, chicken broth, maple syrup, and, of course, mustard--seems to go with pretty much anything.  I served it with roasted butternut squash and carrots and green beans.

Maple Nutty Sticky Buns

The idea behind this recipe, from King Arthur Flour, is that it's a quick version of sticky buns. There's no yeast, so there's no rising, and you don't even need a mixer. It took me about an hour, including mixing, rolling and baking. Waiting for them to cool from molten to merely warm takes a little longer, but it's worth it. The recipe is also pretty flexible -- I used maple syrup instead of dark corn syrup, soured milk instead of buttermilk, and added cinnamon, ginger and more nuts to the filling. I could also see adding apples or pears, dried cranberries, or even dark chocolate chips.

Maple-Dijon Bacon and Creamy Eggs over Asparagus

Breakfast for dinner is one of my favorite meals. I love breakfast foods--and rarely get the chance to eat them in the morning. I saw these recipes on "5 Ingredient Fix" as part of a larger brunch but didn't feel the need for more. The bacon is glazed with maple syrup and Dijon mustard, so it's sweet but not too, and it literally melts in your mouth when you eat it. Baking it in the oven makes it super easy.



The eggs are soft and creamy, fully cooked, though, and without using any cream. They're slow- and low-cooked, so the protein doesn't develop into large curds. I cooked the asparagus on the stove, vs in the oven per the recipe, but either way works just fine. - Posted using BlogPress from my iPhone