Chicken with a glaze

Glazed Chicken Nuggets

Made: September 25, 2013

Ingredients
- 1/2 cup maple syrup
- 1/2 cup Dijon-style mustard
- 3 tablespoons molasses
- 3 tablespoons apple cider vinegar
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 2 pounds boneless, skinless chicken-breast hales, cut into 1-1/2 inch cubes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper

Directions
- Preheat oven to 375 F
- Line a baking sheet with foil and spray lightly with nonstick cooking spray
- Combine the maple syrup, mustard, molasses, vinegar, ketchup and Worcestershire sauce in a small bowl; mix well
- Pour the marinade into a zip-top bag, reserving 1/2 cup on the side
- Add the chicken to the marinade in the bag and seal
- Chill for 5 minutes
- Transfer the chicken to the baking sheet and sprinkle with the salt and pepper
- Discard marinate in the bag
- Bake the chicken for 10 minutes, then turn and brush with the reserved marinade
- Continue to bake until the chicken is cooked through, about 10 more minutes

 I made this pretty much to the tee, with a few adjustments. I ran out of Dijon mustard, so I added some yellow mustard to fill the 1/2 cup. I didn't use a full 1/2 cup of maple syrup (about 1/3) and I didn't have molasses, so I just left that out. I think the marinade was pretty good with how I made it. Not too sweet, but with the tang of the mustard. A really good contrast. I pared this with some "Chinese Style Rice" from Uncle Ben & some steamed green beans.

(recipe used: recipe my way)

No flour in these cookies

Flourless Peanut Butter Cookies

Made: September 6, 2013

Ingredients
- 1 cup natural peanut butter
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- 1 large egg, lightly beaten
- Coarse sea salt, for sprinkling

Directions
- Preheat the oven to 350 F and place the racks in the upper and lower third of the oven
- In a medium bowl, mix the peanut butter, sugar, vanilla and egg until well combined
- Spoon 1 tablespoon of the mixture about 1 inch apart onto ungreased baking sheets
- Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies
- Sprinkle coarse salt on top of the cookies.
- Bake until golden around the edges, about 10 minutes, switching the position of the sheets halfway through baking
- Transfer to racks to cool
- Repeat with the remaining dough

I used my bottom rack and only my bottom rack since I had a 2-layer cake in the oven and they were taking up the other two racks in the oven. But cooking these for 10 minutes, no rotating and being on the bottom, these turned out really yummy! I like making my cookies smaller in size (I roll them into a small ball in the palm of my hands) and let them bake down into cookies. I also didn't use any seasalt for sprinkling and I was rushed for time for the decorating of the crosshatch pattern, but these tasted just like other peanut butter cookies with flour, just with a more prominent pb flavor you yearn for!

(recipe used: foodnetwork.com)