So I have to admit. I’m a little nervous. This is my first time.
Cue awkward silence.
AS A GUEST BLOGGER!
So let’s see, what do I cook? When people used to ask me this I always used to say, “Well, I can do just about anything with a sweet potato.” Which used to be very true and still is to some extent (sweet potatoes are one of my favorite vegetables), except that they have kind of been usurped by winter squash. And pasta. When you train for a marathon, you need to eat a lot of pasta. So that is by far what has been dominating my blog for the past five months. In general, though, I cook mostly vegetarian dishes, not necessarily by choice but mainly because I am a med student on a budget and it is cheaper this way. I use a TON of vegetables in my cooking and I truly believe that no meal is complete without them. I have also recently started baking. Which is infinitely more of a challenge than cooking is. But the end products are usually equally tasty.
Anyway, that’s enough about me. Let’s get on to our feature presentation!
This dish is one of the few successes that I have had when cooking for my family. They are very picky eaters and so every dish I make is scrutinized heavily for spice content (my dad hates almost all herbs and spices. He can handle basil in small quantities. It is a situation. We are working on it) as well as for veggie content.
Two things that they do like, however, are chicken and potatoes. I’ll take what I can get.
Thus, I present you with grilled Hoisin chicken breasts, accompanied by a side of maple mustard glazed potatoes and string beans. I hope they are as celebrated in your kitchen as they were in mine.
Thank you to the ladies of the Krazy Kitchen for gracing me with the opportunity to share these with you all! Enjoy!
Grilled Hoisin Chicken Breasts
1/2 cup hoisin sauce
4 cloves garlic
1/4 tsp cayenne pepper
1/2 tsp sesame oil
1 tbsp soy sauce
1 tbsp rice vinegar
1 1/2 lb chicken breasts
2. Arrange chicken on a platter and brush lightly with the hoisin sauce mixture. Turn to the other side and coat as well. Place the chicken on the grill and cook, occasionally brushing with sauce and turning every 5 minutes, until chicken is cooked through.
Maple Mustard Glazed Potatoes and String Beans
Serves 6, adapted from Vegan With A Vengeance
2 lb red potatoes, scrubbed and diced
1 lb string beans
1 yellow onion, diced
2 cloves garlic
3 tbsp soy sauce
1/4 cup maple syrup
3 tbsp dijon mustard
1 tbsp olive oil
1. Preheat your oven to 400.
This sounds so fun! Is this where we ask if we can have a turn? I’m interested…
The Bad Girl’s Kitchen
Great. So glad you did this guest post.
a wonderful post, and wonderfully written… Nice job!
Totally sold on the potato – string beans combo!
Joanne these are going on my to do menu soon. We are so happy you guest hosted for us here at OuR KrAzY KiTcHen and hope you’ll sign up again when you have time in your busy schedule.
What a beautiful meal Joanne! Loved your entertaining and delicious guest host entry today. You are a wonderful writer on top of everything else that you do so well! I’m definitely going to try your recipes. I can tell already it will go right on the family favorites list! YUMMY!
LMAO Joanne!!! Funny and deeeeelicious post 😀 I wish I had this beautiful plate of food for dinner 😀
This is a great post and recipe thanks for sharing
Yummy! This is making me really hungry! Thanks for sharing. 🙂
I think this all looks fabulous. I have a bottle hosien sauce siting on the door of my refrigerator that is screaming “use me”. This recipe is next on the list. Those potatoes sounds wonderful. GREAT post.
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