The Culinary Adventures of the New Mrs. Rosero

Originally posted on: ‘2010-05-05 20:49:26’, ‘2010-05-05 12:49:26’
‘Ever since we got married, I have found renewed interest in cooking. I feel like all my old recipes are, well, old, and I have been pursuing new dishes with great enthusiasm.
It may have a lot to do with the markets. SM Hypermart is well-stocked.
(Admittedly though some things are woefully lacking. Axion dishwashing detergent, I need you!) There are many options, a good fresh produce section, and points for the Advantage Card! There’s also a bakery, a deli and a roast chicken stall. For the days when I’m too lazy or tired to cook, there’s a food court and many other restaurants to choose from. When I want to go all healthy, Tiendesitas is right nest to Hypermart. There’s an organic market, and various stalls sell preserves, local delicacies, and other locally made products. And there are so many ihaw-ihaw places! We need never go hungry!
Of late we’ve also been frequenting the weekend markets in Makati. Fresh stuff! Organic stuff! Homemade stuff! Preservative-free stuff! And best of all: cheap stuff!
So the point is that I’ve been attacking new dishes with aplomb. The discovery of yet-untried ingredients and recipes is a great match for my husband’s willingness to eat anything I cook. Oh, such a dear. One of my new recipes is my Hunny Bunny’s Mustard Chicken. Adam, Mary Ann and Jovan have tried it. They’re still speaking to me, so it must not have been awful.
Ingredients:

  • Chicken breast, or whichever part you like–washed and¬†chopped into small pieces
  • Mustard–I used hot English mustard
  • Honey–bought in Tagaytay, but I’m sure they all taste the same
  • salt
  • pepper
  • basil–I don’t know if fresh basil would work as well. I used dried basil.
  • olive oil
  • garlic–peeled and crushed, then chopped finely

Procedure:

  1. Mix garlic, mustard, honey and olive oil in a bowl.
  2. Season chicken pieces with salt, pepper and basil.
  3. Arrange chicken pieces in a baking dish and pour marinade. Make sure each piece is thoroughly coated. Marinate for at least 2 hours. Overnight would be better.
  4. Bake at 250 degrees for 20 minutes, then turn over each piece. Bake for another 20 minutes.

Serve with baked potatoes or rice.’

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