I'm SUCH a DORK sometimes . . .

M

magnoliainchicago

Well-known member
I've been on a little bit of a cashew kick recently. I don't know where that came from other than the fact that one of our very special Christmas stocking treats was some cashews!

So I wanted to try Ina Garten's Chipotle & Rosemary Spiced Nuts. I gulped (see previous posts on the extreme cost of nuts this season) and bought the requisite nuts for the recipe. I made a special trip to Spice House to get the Chipotle powder. (I was also able to pick up to jars of Truffle Salt - my "hippest" gift this season.) I noted that I only had a small amount of maple syrup in the cabinet. Went out and bought another bottle.

Fast forward to next weekend . . . still thinking of making this. Check recipe and ingredients, and notice that I don't think I have maple syrup, so go out and buy another bottle. DOH!! Would it have hurt to look in the cabinet? NOT!!

Made the recipe - and if you can believe - BELIEVE - I forgot to add the maple syrup anyway!! I ended adding it after the fact (no harm, no foul.)

So now I have two full bottles of syrup sitting in my cabinet, and I think I almost got through the last bottle in a couple of years! Honestly, I only use syrup sparingly when I make matzoh brie at Passover. Ah well.

But the recipe is unbelievable addictive . . . I have to give it away SOON!!

 
a way to use up real maple syrup

I save the pan juices to make carrot soup the next day - yum.

Maple Mustard Chicken Thighs
an adaptation of Five Ingredient Chicken, original source unknown

1/4 cup Dijon mustard
3 TB water
2/3 cup real maple syrup
2 TB fresh minced sage
2 teaspoons sweet curry powder
4 pounds chicken thighs, bone in, skin on

Mix all ingredients except chicken in a sturdy zip top plastic bag. Add chicken pieces. Remove air from bag, seal and squeeze to distribute marinade evenly. Refrigerate at least 2 hours or up to overnight.
Use non-stick spray on a casserole or glass pan that will hold the chicken in a snug single layer. Arrange the thighs, skin side up in the pan and pour the marinade over the thighs.
Bake at 400 degrees, uncovered for approximately 45 minutes. The skin should be crisp and brown. Rest 5 minutes in the pan then serve

 
Magnolia, if you haven't noticed, dorks are the nicest people alive.

I'm dorky and proud, and I can totally believe you forgot to add the syrup--too funny!

Maple syrup keeps forever. If this recipe doesn't use it up, try making pancakes or pecan pie more often.

And please, share the recipe!!!

 
The teacher in me so badly wants to point out what one definition of a "dork" is.

But I won't since I use that word a LOT! smileys/smile.gif

 
Both of you STOP IT and give us the definition! I won't be offended, unless you make me work for it

 
I should totally go teacher ninja on you and tell you to "look it up"

but I'm all mellow with 2 glasses of malbec in me.

Dork = Blue Whale's Penis

Happy Birthday. smileys/smile.gif

 
Blue whales are pretty big, no?

I'm feeling three feet lon... er, um tall... about now.

No malbec, just the usual Pinot Grigio.

 
Does she realize what she has done with our group... Not to say anyone was dorky... BUT, I see a

new word in our vocabulary! It does rhyme with Cork : )

 
Thanks. I should add these are Ann Burrell who, in my opinion

should have been the next Iron Chef! I have enjoyed every single recipe of hers that I have tried.

 
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