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Steakhouse Mushrooms

22 May

We had steak for dinner last night (marinate flank steak all day in soy sauce, Worcestershire, lemon zest, garlic, honey, sherry, and red pepper flakes, blot it dry, spray it with a little olive oil, and broil it 3″ from the flame on a cooling rack in a baking sheet until the meat hits 145 degrees in the center, flipping once). I didn’t eat beef for a long time–12 years–and rarely missed it, but I’m glad it’s back in my diet. Lots of iron. Lots of yummy. Moderation.

The thing I did miss all that time, though was sauteed mushrooms. And I don’t know why on earth I didn’t just make some. They’re traditional to serve with steak, sure, but it’s so easy to whip some up and they go with so many things (I may or may not have had a bowl as a snack this week, all on their own) that I really should have made them much sooner. Spoon some over a burger. Serve them up with roast chicken. Snarf them down right out of the pan. Whatever suits your fancy.

These are super easy and very economical–use whatever cheapie mushrooms are in your grocery store. Buttons, baby bellas, whatever. You can make them with larger ‘shrooms too, but cut them up first. And they are delicious. Beefy tasting and yummy-savory-garlicky in a subtle kind of way, and the kind of thing you’d likely get aside your steak in one of those chi-chi restaurants none of us can afford.

Pull out your pan and a few pantry staples, kids (speaking of, my kids wouldn’t touch these. Fine with me–pile my plate high, picky people). You’re going to love these mushrooms. You need:

1 pint mushrooms, cleaned and sliced

About 1 tsp olive oil

2 tsp Worcestershire sauce

1 tsp soy sauce

1 clove garlic, very finely minced (or a Dorot frozen garlic cube, which is what I used)

salt

Put a small saucepan or saucier over a medium burner and let it heat up for a few minutes. Pour in the olive oil and swirl it around to coat the bottom of the pan. Dump in your mushrooms, hit ’em with a pinch or two of salt, and stir for a second. Then leave them alone for stretches of about 5 minutes. You’re going to see a lot of liquid in the pan and think things are going wrong, but have patience. After a little while, your mushrooms are going to start to brown and then they’re going to soak up all that liquid like magic.

Once your mushrooms get a nice light brown on them, stir in the Worcestershire and soy sauce, and then stir in five-minute increments again. Your mushrooms are going to soak up the sauce and then start to caramelize on the bottom of the pan. Once they are a deep golden brown, stir in your garlic and keep everything moving constantly for about two minutes–you want to get rid of the sharp raw garlic taste, but you don’t want to burn it. Take it off the heat and sing a little song to the mushroom gods, because this, my friends, is heaven.

Twofer! Cilantro-Lime Scented Rice, and Easy-Peasy Burrito Bowls

10 May

My poor blog.

My poor kitchen.

Ignored, ignored, ignored.

Y’all have these weeks, right? (Please say yes.) These weeks when the day starts and you blink and it’s over? Spring seems to be the worst for it. School is insane and work is crazy-busy (which is a good thing!) and activities are ramping up and the things that are non-necessary go right out the window for awhile? It’s been like that around here, and we’ve been eating lots of favorite dishes–the things I can make with my eyes closed and what’s in my freezer and pantry. Stuff I’ve already shared with you.

The other day, though, I moved my office into my kitchen and started playing with food in between returning calls and doing all the must-dos, and do you know what happened? Besides my house smelling glorious and my mood improving immensely (playing with food is zen!)?

My kids declared this the “best dinner ever.” Cleared their plates and asked for more, and it was healthy! Thank you, hour of happiness!

Today, you get a twofer. I’m going to tell you how to make my burrito bowls, which are a combination of cilantro-lime scented rice (I call it that because the flavors are subtle but delicious) and the fixings to turn that into a whole meal. Let’s start with the rice.

To make it, you need:

1 1/2 cups of uncooked white rice

1 tbsp butter

The juice of a lime

A small bunch of cilantro (trust me–it’s not overpowering here)

2 3/4 cups of water

A dash of salt

Put a small saucepan over a medium flame and melt your butter in it. Stir in your lime juice and rice and cook it for just a moment or two, to let the rice soak up the flavors. Once the butter and juice have been absorbed, add your water, put a lid on it, and bring it to a boil. Then lower the heat, crack the lid a little bit (to avoid mushy rice), and let it simmer until all the liquid is gone–about 20 minutes(ish). Once that happens, chop your cilantro (you want a tablespoon or so of very finely chopped herb), remove the rice from the heat, and stir everything together. Eat immediately or pop this in the fridge for later–it reheats beautifully.

Easy, right? Smelling yummy? So now you need to make the rest of the stuff for your burrito bowls.

I’m using beef for this recipe. I bought a 3-pound pot roast and cut it in half. Half went into this dish, and the other half was wrapped tightly and put in the freezer for another night. Pot roast was on sale and we’ll get another dinner out of it. Always good. But you can use chicken or pork just the same–whatever you like. It’s all going to act pretty much the same.

This is one of those dishes, actually, that you should tailor for your own family. Use my directions more as a method than a recipe. Use the veggies you like, the toppings you like, the meat you like. Totally versatile. You could even do this with fish, but I’d recommend grilling it rather than putting it in the slow cooker as we’ll do with meat.

So. Burrito bowls. Best dinner ever. Ready? You need:

1.5 pounds of beef (use chicken, pork, or turkey if you’d rather)

2 cups of beef broth (use chicken broth if you’re going with white meat)

1 tbsp fajita seasoning (I get mine at the Spice Hunter; use the grocery store stuff if you want, but watch the salt)

1 tsp ground cumin

1 tsp garlic powder

1/2 tsp onion powder

1 onion, halved and cut into half-moon slices

2 peppers (I used red bell. Use whatever veggies you like)

Toppings: We used cheese, salsa, and chopped avocado.

Spray your slow cooker with olive oil. Pour the broth into it.

Combine all the spices above and gently rub your meat with them on all sides. Let it sit for 15-20 minutes at room temperature (you won’t die unless it’s a super hot day. Room temp for a bit lets the meat and rub get to know each other. If it’s super hot and you don’t have your A/C on, do this in the fridge for an hour or two.). Gently put it in the slow cooker and cook on low 8 hours or high 4, or a combination of the two.

I suspect you could pitch the veggies in the crock right along with the meat–if anybody tries that, please come back and let us know. But I made mine on the stovetop:

Heat a heavy skillet (I like cast iron for this) over medium heat and add a little olive oil. Immediately stir in your onions with a pinch of salt. Let those cook until they’re nice and dark brown and crunchy-like around the edges. Remove them from the pan and set aside.

Cut your pepper into strips and lay them, skin-side down, in the same skillet. Let them cook about 5 minutes or until charred. Put those to the side with the onions.

When your slow cooker time is done, carefully remove your meat to a cutting board and shred it with two forks. You’re ready to assemble your burrito bowls!

Put a scoop of rice into each bowl and top it with the charred veggies, meat, and toppings. How stinkin’ easy is that? Happy dinner! Ole!

 

Chicken Enchilada Pie

1 May

Y’all are going to have to forgive my photos today–it’s been one of those days. Apologies.

You know how you have those weeks (months, whatever) when you try to be inventive in the kitchen and you work with ingredients that everybody in your family likes, and then you put a steaming dish of deliciousness on the table and somebody under four feet tall pronounces it “disgusting”?

Been there. Been there a lot lately, actually. My daughter has decided that really, only mac n cheese (out of the blue box) and ham sandwiches are worthy of her increasingly discriminating palate. I’ve been doing a lot of shrugging and “more for me, then” talking, but it’s terribly frustrating, especially because she’s rejecting food I know she actually likes. And after awhile, it starts to wear a person down to the point that approaching the stove comes with a sigh, because the cook already knows that nothing is going to be good enough.

Right? If it makes you feel any better, we all go there. Plowing through is tough, I know (especially if you kind of put your heart and soul into dinner), but must be done. So today, I bring you our dinner from last night, which my little darling actually ate without complaint. I’m not sure if she actually liked it or she was just tired of being hungry, but she ate it. I’m calling it a success; I liked it, anyway.

This is a great dinner to make ahead and there are several stopping points along the way. This is awesomeness for working parents or busy parents who may not have the full 45 minutes or so all in one shot to make this. If you do, rock on and get ‘er done in one fell swoop. It’s all good.

The inspiration for this was a Cooking Light recipe. That one used ground beef; I’m using whole chicken breasts. It also had one more tortilla layer in there and used commercial taco seasoning, which the rest of us know is mostly salt and pretty well horrendous and expensive. They called for canned broth. Because I started with chicken, I could skip that.  I used a few different methods than they did as well, to further cut calories and to simplify things a bit.

The result is a chicken enchilada dish without the rolling, that bakes in a pie plate. Kids think real food that looks like pie is cool. Who am I to argue?

To make chicken enchilada pie, you need:

1 pound chicken breasts

1 tbsp chili powder

1 tsp ground cumin

1/2 cup chopped onion (I used half a Vidalia)

2 cloves of garlic, minced (I used frozen Dorot garlic–look by the veggies in your grocery freezer)

1 1/2 tbsp flour

1 8-oz can tomato sauce

2 tsp fajita seasoning (I get mine at the Spice Hunter and use it for all sorts of things–it’s salt-free)

1/2 tsp dried oregano

2 tsp chili powder

1 tsp ground cumin

3 whole-wheat or regular flour tortillas

1/2 cup shredded Mexican cheese (cheddar, jack…whatever you like)

Garnishes of your choosing: Guacamole, salsa, olives, onions, jalapenos, sour cream, etc.

Fill a saucepan 2/3 of the way with water. Bring that to a boil. Add in the first amounts of chili powder and cumin, and then carefully drop in your chicken breasts. Poach them until they’re cooked through, about 15-20 minutes. Carefully fish them out (don’t dump the liquid–you need some) and shred them with two forks (do this while they’re hot–it’s easiest). If you’re stopping here, put the chicken in a bowl, cover, and refrigerate, and do the same with one cup of the cooking liquid.

Coat a pan with olive oil, heat it over a medium burner, and cook your onions until they’re soft, about 5 minutes. Add the garlic, give it a stir to incorporate it into the oil, and add the flour, stirring constantly for about two minutes (to get rid of the raw flour taste). After that, stir in the rest of your spices. Stir in the tomato sauce and one cup of the chicken poaching liquid, bring everything to a boil, and let it cook for about two minutes. Turn the heat off.

Scoop out 1/2 cup of the tomato sauce you just made and set it aside. Into the pan with the rest of the sauce, stir your chicken to coat it all–it will not be super wet.

Spray a deep pie dish with olive oil and lay a tortilla in the bottom. Spread half the chicken mixture over the tortilla, Top with another tortilla, and layer the rest of the chicken on top of that. Your last tortilla goes on top. Pour the reserved 1/2 cup of tomato sauce on top of that, sprinkle your cheese over the sauce. If you need to stop here, cover the pie with plastic wrap and pop it in the fridge. Otherwise, keep going.

When you’re ready to finish dinner, heat your oven to 400 degrees. Put your uncovered pie dish on a cookie sheet (just in case it bubbles over), and bake it for about 15-20 minutes, until the cheese is melted and everything is hot. Pull it out of the oven, let it sit for five minutes, cut into wedges (I got eight out of mine), and serve with your garnishes.

Happy Easter!

8 Apr

Couldn’t resist sharing this with you all–I followed the directions on the Betty Crocker website for this adorable bunny butt cake. Cute!

Enjoy your holiday!

 

Leftover Magic: Honey Roasted Sweet Potatoes as Breakfast

5 Apr

See that up there? It doesn’t look like much, I know. But break the eggs and stir it all together and you have one of the most decadent-tasting, satisfying breakfasts I know of, and it’s a healthy way to start off your day. Swear.

I don’t have a cute family story to tell you about this one–my kids won’t touch this. Which is totally fine with me, because it’s one of my favorites and their disinterest means more for me, quite frankly, without anybody asking me to share. We moms share very well, but once in awhile, it’s nice to have something delicious that’s only touched by your own fork.

That said, we’re going to move straight onto the recipe, which is the best part of this–it’s so stinkin’ easy and such a great way to empty out some leftovers that I can’t wait to share. You need:

Leftover honey roasted sweet potatoes. Click on that if you need the recipe for those. I’d say about a half-cup, but any amount will work.

Eggs

Olive oil

That’s it.

Heat a small pan over medium heat and drizzle it with a little olive oil to keep things from sticking. Stir around your leftover potatoes until they warm through–keep them moving for a few minutes so the honey doesn’t burn.

Once they’re warm, spread them out (or bunch them up, depending how many you have) into a solid layer. Very carefully break your egg or eggs on top. Lower the burner to low, and pop a lid on that puppy.

Wait about three minutes and then start checking your eggs for doneness–you want them cooked through but with runny yolks. Once you get there, slide the whole beautiful shebang onto a plate, cut the yolks open, and smile because this, my friends, is good stuff.

Deli-Style Potatoes and Onions

29 Mar

I was watching Anne Burrell yesterday (my current favorite TV chef–food is fun, yo!)  making this very fancy-sounding French dish with sole, and she said, “This is French. French, of course, is code for ‘lots of butter.'”

As luck would have it, I’d made potatoes and onions the day before, and told my kids they were deli-style. Which is a phrase I use the same way my girl Anne uses French. Code. Butter. Salt. Decidedly not healthy. But fine for a treat every now and then.

Side note: Yes, I mean that. Every once in a great while, you should eat something that’s chock full of unhealthy, delicious ingredients. I do not mean chemicals. Don’t go using butter and sugar substitutes or fat-free this or that, because all of it’s been crammed full of crappy chemicals you can neither pronounce, define, nor guarantee aren’t eating you from the inside out while you eat it the other way ’round. Real food, boys and girls. The stuff your great-grandparents lived on back when we all moved enough to justify it.  Every so often.

These are not healthy. But I had a bag full of potatoes and a big Vidalia onion laying around, and this is one of the few side dishes my kids beg for. We, my friends, have been known to drive an hour away to get deli potatoes like this, because there’s only one restaurant we know of that does them perfectly right and it’s in Annapolis, which is a heck of a long way to go for breakfast, but you have to do what you have to do sometimes.

So. Occasional treat. Which is FINE. Two or three times a year. Without guilt.

Onward.

This is a pretty basic dish: you take potatoes and onions and you cook them up in butter and salt until they get all golden brown and delicious, and then you stuff yourself with them because they are just that good. They should definitely be on your list of 10 things to have on a deserted island. And your kids…let me tell you, your kids are going to think their real mother or father was kidnapped by aliens and replaced with an amazing chef-mom or dad, and you will not hear a peep out of them for the entire meal because they’ll be cramming these amazing ‘taters into their mouth like the world might end tomorrow, before anybody else takes what might even remotely be part of their share. These potatoes are, in a word, a miracle. The deli angels brought them to earth or something. I promise.

Ready to treat yourself? Of course you are. You need:

Potatoes. I use regular white baking potatoes, about 1/2 large or 2-3 baby per person

Onion. One large Vidalia.

Butter. Don’t even ask.

Salt to taste.

Pepper if you want it.

Bring a big pot of water to boil on the stove. While that happens, wash your potatoes and slice them into about 1/4 inch slices. Leave the skins on.

Once the water boils, dump your potatoes in and let them cook about five minutes, until you can pierce them with a fork easily but before they soften up and fall apart completely. Drain them really well–you don’t want any water in the next steps.

While the potatoes boil, heat a large skillet over medium until it’s really good and hot–a too-cool pan will steam your potatoes, which is not at all what we want here. Cut your onion in half through the stem, and then cut each half-onion into slices across their grains (you should end up with half-circle slices). Plop about two tablespoons of butter in your hot pan, use your fingers to separate those half-circles into onion strips, and cook them until they start to soften, adding a pinch or two of salt.

Once your potatoes drain, mix them up with the onions in the pan. Here’s where this gets a little odd, but trust me: To get them golden crunchy brown, you want to smoosh them down onto the pan. To do that, carefully lay a dinner plate on top of the potatoes and onions, and weight it down with a big can of tomatoes or something from your pantry–don’t use a plate that touches the sides of the pan, or it’ll crack. Yours should look like this:

Every three or four minutes, use an oven mitt to remove your can and plate (the plate will be hot!), give the veggies a stir, and put everything back together. If the pan gets dry, add more butter.

When the potatoes look crunchy brown and yummy, it’s time to eat and soak up the accolades. Once in awhile. Which is fine.

Baked Eggs Florentine

28 Mar

You know those mornings when you wish you could snap your fingers and have a healthy, hot, delicious breakfast appear? This is kind of like that. You dump everything into a ramekin and toss it in the oven, and voila. Eggs and vegetables that magically bake together into something that’s sophisticated and yummy, and jam-packed with nutrients to boot.

This is a riff off the baked eggs I posted not long after this blog was born. That’s still a great recipe, but I had a bunch of spinach and mushrooms in the fridge this week. They, I decided, looked like breakfast. And so it was. The result reminds me of something you’d get in a fancy restaurant–chi-chi places love putting eggs over salad–and it’s perfect for breakfast, brunch, or lunch. If you have a bunch of ramekins, you could do this for a party–they’re quick and easy and the single portions are perfect for a late morning gathering. And because they’re low-carb, they should work for just about everyone you’d want to entertain.

I am making this again today, gang. It is that good. For one serving, you need:

A small handful of spinach leaves, rinsed well

Two mushrooms, sliced or broken

Two eggs

A pinch of Parmesan cheese (omit if you want, but I wouldn’t)

Olive oil

Other veggies you have laying around–tomatoes, broccoli, onion, asparagus would all be nummy.

Heat your oven to 400 degrees. Spray your ramekin with olive oil. Put it onto a small baking pan to make moving it into and out of the oven easier.

Smoosh your spinach leaves into the dish–it’ll cook down quite a bit, so put in a little more than you think looks reasonable. Give them a small drizzle of oil, and top with the other veggies. On top of that, carefully break your eggs.

Sprinkle with a touch of Parmesan cheese (it’s salty–you don’t need extra salt) and pepper if you so desire. Bake it for about 10 – 15 minutes, depending on your oven; take it out when it looks slightly undercooked, because it’ll keep cooking in the dish for a minute or two after you take it out of the hot box. Grab a spoon and enjoy.

Perfect Lemon Cake

26 Mar

I noticed yesterday that the leaves on the Japanese red maple tree outside my dining room window have burst open from their buds. This makes me a bit giddy for two reasons: First, I wanted a Japanese red maple for years and finally received one as a Mother’s Day gift, and it’s right outside that window where I can see it from both my dining room and my kitchen, turning my happy place even happier this time of year (I am not a gardener–things that spring alive with color year after year without any intervention on my part are my favorites). And second, it’s the last tree in our yard to leaf out. When its little red leaves pop open, spring is officially here. And that, my friends, means it’s time for lemon. Lots and lots of lemon.

I become a lemon freak when the weather turns warm and the trees get their leaves and things seem lighter and fresher all-around. Salmon with lemon. Pasta with lemon. Asparagus with lemon. Lemon everywhere, and especially mixed with flour and sugar and butter and eggs, because lemon cake is among the most perfectly perfect desserts this time of year. This one I especially like because it’s light and airy and doesn’t put me into a food coma half an hour after eating a slice (or two).

I made this for dinner with friends on Friday night. It took about 10 minutes to put together the cake, which I cooled, wrapped in plastic, and let sit on my counter overnight; this is a great trick with anything lemon, because it lets that amazing citrus flavor develop and shine. The next morning, the icing came together in five minutes (Side note: this is the most amazing lemon frosting I’ve ever tried. I could easily eat it all by itself with a spoon and be very very happy). The cake was frosted, wrapped gently, and put in the fridge to await dinner.

This really is best served cold. It also dries out after day 3, mostly because you only frost the top of the layers, leaving the cake’s sides exposed. I doubt eating it all before then will be a problem. The recipe came from Cooking Light magazine, and I haven’t changed a thing except some of the more onerous directions that seemed pointless to me (we’ll talk about that soon). Definitely worth adding to your personal recipe box–it’s a favorite around here. To make it, you need:

For the cake:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sugar
1/2 cup unsalted butter, softened
3 large eggs
1 cup buttermilk (or 2 tbsp vinegar mixed into enough regular milk to measure 2 cups)
The zest of one lemon
2 tablespoons lemon juice

For the icing:
3 cups powdered sugar
1/4 cup unsalted butter, melted
The zest of one lemon
1/4 cup lemon juice

Preheat your oven to 350. Spray two 8-inch round baking pans with Baker’s Joy or another flour-added spray.

Beat sugar and butter together until they’re light and fluffy. Beat in your eggs.

Stir in 1 cup of the flour and all of your baking powder, baking soda, and salt. Then mix in your buttermilk (or substitute), and then mix in the last cup of flour–stir in the flour on your mixer’s lowest speed so it stays light and fluffy and doesn’t activate the glutens. Finally, stir in your lemon zest and juice.

Split your batter between the two pans. Give each one a good, firm whack on the counter to get rid of any air bubbles (this helps you get an even-topped cake). Bake for about a half-hour, or until a toothpick stuck into the center comes out clean. Let cool, wrap, and leave on your counter overnight (if you have overnight–if not, just let them cool all the way before you frost them).

To make the frosting, dump all of your ingredients into your mixer and let it beat it all together. Gently frost the top of your bottom cake layer, then carefully stack the layers and frost the top of layer #2. Wrap carefully and store in the refrigerator.

Honey Roasted Sweet Potatoes

22 Mar

This is my favorite veggie dish of all time. Bar none. It’s sweet, it’s comforting, it’s packed with nutrients, and it’s super simple. I had a big bowl of it for lunch yesterday and I may well have another for dinner tonight. The leftovers are delicious heated up or cold, and don’t even get me started about recycling it as a breakfast dish with a poached egg on top (oh yummmmm).

You should make it, and that’s really all I have to say about it. Really–words don’t do it justice.

You need:

Sweet potatoes (about 1 per person)

Honey (1 tbsp per potato)

Olive oil (1 tbsp per potato)

Salt to taste (I use about 1/4 tsp per potato)

Preheat your oven to 425 degrees. Cover a baking sheet with foil and spray it with olive oil or your nonstick goodness of choice. Do not skip this step–you will be very sad when your nuggets of sweet potato deliciousness stick like cement later.

Peel your potatoes and cut them into 2-inch pieces (I half them lengthwise, then cut each half into a half lengthwise, and then cut them into slices cross-wise). Plop them into a bowl and stir them up with the oil, honey, and salt. Lay them onto your nonsticked sheet pan with their flat sides down–they’re gonna get all brown and crunchy against the pan, and you want the biggest side to do that because it is so stinkin’ delicious that your taste buds will throw their own little party right there in your mouth.

Slide your pan into the oven and let those babies roast for about 20 minutes, until their bottoms start to crunch up. Flip them over, give them another 15 minutes or so, and serve.

 

Amazing Balsamic Chicken

14 Mar

My 10 year old christened this dish “amazing chicken” tonight. If I could have found the number, I’d have called the Vatican and reported a miracle. There it was, right at my kitchen table. Amazing. The kid ate two pieces, which is one and a half more than normal. And so I had to delay the recipe I wrote today that I planned to share with you (quinoa magic–stay tuned) and instead post this one, which is mostly from Cooking Light magazine. They called for a few more steps that we found unnecessary–this was delicious when kept on the simple side.

This entree starts on the stovetop and finishes up in the oven, which makes for some amazingly moist bird. If you fear dry chicken, lay that worry to rest. And if you’re not sure your skillet is ovenproof, just wrap its handle in aluminum foil before you start. It’ll be fine.

We had this with some rice pilaf and steamed broccoli, which made for the perfect spring dinner. Huge hit. To try it yourself, you need:

1/3 cup balsamic vinegar

1/4 cup soy sauce (I used low-sodium tamari)

1/4 cup chopped onion

3 tbsp brown sugar

2 cloves garlic, minced

2 tbsp olive oil, divided

4 skinless, boneless chicken breasts

Whisk together the vinegar, soy sauce, brown sugar, onion, garlic, and half the olive oil. Put the chicken in a plastic bag, pour the sauce mixture over it, and marinate in the refrigerator for at least an hour.

Preheat your oven to 400 degrees. Heat a small saucepan and a large skillet over medium heat. Carefully remove the chicken from the bag and put it in a bowl, and then pop it back in the fridge for a few minutes. Pour the marinate into the small pan and bring it to a boil. Then cook it for about five minutes, until it’s reduced by half. Pour some of that mixture into a bowl and save it.

Once that happens, coat the bottom of your large pan with the remaining olive oil. Add your chicken and cook it for about 4 minutes. While it cooks, brush the raw side with the sauce from the pan on the stove. After four minutes, flip the chicken, brush the top side with more sauce, and pop the pan into the oven for six minutes or until the chicken is cooked. Use the sauce in the bowl for dipping if you want to (we didn’t).

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