Recipe

Grilled Honey Mustard Chicken

For those of you who don’t know, I have a brother. His name is Adam. He would be my twin if we weren’t four years apart (he got the better looks, though). I can prove that we are twins, but not today. I’ll show you tomorrow, perhaps, for Thinking Out Loud. That’s when I can share the strangest things with you and tell myself no one is judging (I know there are still people judging. Humor me).

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One trait that Adam and I do not share is a penchant for all kinds of food. He is as picky as I am not. Thus: I have to have a plan for at least one “plain” meal a week (i.e. no vegetables included in the main dish, preferably potatoes or rice on the side). Don’t get me wrong, I like a simple meal as much as the next person. Throw some chicken, veggies and a carb on a plate and call it a day. It gets old after a while, though!

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That’s where this dish comes in. My Honey Mustard Chicken is zesty, tangy, and slightly sweet – enough to make my tastebuds happy. Still, it’s not so complex that my brother will refuse to eat it. Plus, it doesn’t have any nasty additives! You probably already have everything you need for this recipe in your pantry.

Here’s a fun fact! My house doesn’t have a pantry. We just have a ton of cupboards. I’ve always been mad about that.

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Back to the chicken: I made this recipe with breasts, but it would also work with chicken legs. My family prefers the breasts because they soak up more flavor. Yay homemade honey mustard!

Grilled Honey Mustard Chicken

Makes 4 servings

Ingredients

  • 1 lb. chicken breasts (4 breasts)
  • 4 tbsp. dijon mustard
  • 1/3 c. apple cider vinegar
  • 1/4 c. honey
  • 1/4 c. extra virgin olive oil
  • 2 tsp. garlic powder
  • 1 tsp. onion powder
  • 1/2 tsp. thyme
  • 1/4 tsp. paprika
  • 1/2 tsp. black pepper
  • 1/4 tsp. salt

Directions

  1. If chicken is thick, pound until it’s about 1/2 inch thick (or you can butterfly the pieces).
  2. In a quart size freezer bag, combine all ingredients except for the chicken.
  3. Close bag and shake to mix the marinade.
  4. Add chicken.
  5. Let marinate in fridge overnight or for at least three hours (for the best flavor!).
  6. Heat your grill for a few minutes.
  7. Put the grill on the chicken for 10-15 minutes, flipping once.*
  8. Chicken should reach a temperature of 160 degrees when its ready (use a meat thermometer). Let rest for a few minutes, then serve.

*Here’s another fun fact! Our grill is super wonky and takes 30 minutes to cook chicken breasts. These cooking times come from my previous experiences cooking on a grill that actually functions.

Questions of the Day:
>> Were you ever a picky eater? Tell me you grew out of it.
>> Do you have a pantry in your house/apartment?
Am I all alone?
>> How are your grill skillz?

More places to find me:
Twitter: @angiggy
Facebook: nuttylifeang
Instagram:@angiggy
Pinterest: Ang @ Nutty for Life
Email: nuttylifeang@gmail.com

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Chunky Monkey Energy Bites

Remember when I teased these bites in my vacation eats recap oh, like, a month ago? Yeah, neither do I.

Chunky Monkey Energy Bites - Nutty for Life

I do remember eating them, though, because they are stinkin’ delicious, especially if you love the peanut butter and banana combo. They got me through rounds of hiking, and I made them again this week to get me through rounds of phone calls at work (almost the same thing). And I’m not just calling them “chunky” monkeys because I’m using bananas and peanut butter… there really are some nuts in there for some crunchy texture! Bites don’t have to be boring.

Also can we talk for a moment about the term ‘chunky monkey’? Who the f coined that? Didn’t they realize that monkeys everywhere might be offended? There could be serious repercussions. Ever seen Planet of the Apes?

Actually, I haven’t seen Planet of the Apes. Any of the installments. I don’t even know what they’re about. Maybe a bunch of monkeys going nuts because they ate these delicious bites? So they’re really not mad that we called them chunky. You’re beautiful monkeys! Believe me.

Chunky Monkey Energy Bites - Nutty for Life

Chunky Monkey Energy Bites

Makes 15 bites

Ingredients

  • 2 bananas, ripe
  • 4 large dates (make sure they’re soft, soak in water for a few hours if not)
  • 1/4 c. ground flax seeds
  • 1 c. peanut butter
  • 1 1/2 c. oats
  • 1/4 c. chia seeds
  • 1/2 c. peanuts

Directions

  1. In a food processor, pulse bananas, dates and flax until smooth.
  2. Add peanut butter and pulse a few times to combine.
  3. Add oats and chia seeds, blending until the mixture starts to stay together.
  4. Add peanuts, pulsing just a few times. The mix should be rolling into a ball at this point.
  5. Roll into 1″ balls. Store in fridge.

 

Questions of the Day:
>> Have you seen Planet of the Apes? Am I un-American for not?
>> Should I have called these “Elvis Bites?” Or does that sound mean, too?
>> How was your labor day!? I had cake, so mine was good.

More places to find me:
Twitter: @angiggy
Facebook: nuttylifeang
Instagram:@angiggy
Pinterest: Ang @ Nutty for Life
Email: nuttylifeang@gmail.com

Chocolate Covered Almonds [Guest Post]

Today you’re getting one of my favorite snacks ever from one of my favorite bloggers ever, Erin from The Almond Eater. I didn’t even tell her to make these! She reads minds, I guess. If you’re not familiar with her, I’m sure you’ll love her immediately. Erin is as goofy as I am, and I love that she lives near me! Another blend (blogger + friend) match! Take it away, gurrrrrl. 

Hi guys! I’m Erin and I blog over at The Almond Eater. When Angela asked me to guest post, I paused and thought, ehhhhhhhhhhhh. I’M KIDDING, I didn’t have to think about it for one second. Ang and I both live in Pittsburgh and have recently become blogger-turned-friends, which is kinda cool. [editor’s note: um, only kinda cool, Erin?? jk.]

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So anyway, my blog is called The Almond Eater because I’m obsessed with almonds. The funny thing is that I usually prefer them raw. They’re just so. darn. good. But if I had to choose another way to have my almonds, I’d choose chocolate covered.
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I have no idea when my almond obsession started… I believe it was a few years ago… but I learned rather quickly that chocolate covered almonds are a food that I absolutely cannot keep in the apartment. Yeah, they’re in the same category as Nutella. What category is that? It’s the if-I-have-these-in-the-house-I-will-eat-all-of-them category. It’s bad, but also so good.
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Try to find me someone who doesn’t like chocolate covered almonds. Just try! Oh, and people who are allergic don’t count–sorry guys.
I had never made chocolate covered almonds before but, as you’d imagine, they’re pretty easy to make. Just see for yourself, and thanks for reading!
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Chocolate Covered Almonds

Ingredients
  • 1 cup raw almonds
  • 2 tsp coconut oil
  • 2 tbsp raw cacao (cocoa powder will work too, but the raw cacao gives them a richer flavor)
  • 1/4 cup chocolate chips
Directions 
  1. Place the almonds in a mesh strainer overtop of a bowl.
  2. Sift the cacao through the almonds so that they are covered but that the bowl underneath the strainer catches the leftover cacao.
  3. Melt the chocolate chips and coconut oil in a microwave safe bowl for 30 seconds-1 minute.
  4. Pour the melted chocolate overtop of the almonds, making sure they are evenly coated.
  5. Line a baking sheet with parchment paper and spread the almonds onto the paper.
  6. Place in the refrigerator just long enough for the chocolate to harden onto the almonds.
  7. Enjoy!

More places to find Erin:
Twitter: @TheAlmondEater
Facebook: The Almond Eater
Instagram: @erin_thealmondeater
Pinterest: The Almond Eater
Email: thealmondeater@gmail.com

Questions of the Day:
>> Have you ever made homemade chocolate covered almonds and/or nuts?
>> What’s your favorite flavor of specialty almonds?