Maple Mustard Chicken Thighs

We are trying to teach our son to be able to identify if someone is a man or a woman.  He says people's names that he knows and says for example "Gammy woman" or "Nick man".  Some days he gets them all right.  Some days he is just silly.  Today he saw a woman driving in the car next to us and said "woman driving car" .  I said "that's right! What is Momma?"  He said "Moo-cow".  Haha.  Then I asked him what Papa was and he said "Woman".  Haha so not quite there on this skill :)

So that story has nothing to do with this chicken.

This chicken is great.  You can eat it with rice, quinoa, pasta, potatoes, sweet potatoes - you name it!  Would also be great over a huge bowl of roasted veggies.  It is pretty easy and super delicious!  Also, yes...I do take pictures of my food outside on the cement.  My neighbors probably think I am so weird. :)  I didn't have a big enough pan for all the chicken so I used 2 pans.  Look at all that delicious chicken fat...yummy.

Maple Mustard Chicken Thighs
adapted from The Jessica Gavin Blog

8 chicken thighs, bone and skin on
Salt, Black Pepper, Paprika and garlic powder for seasoning
Olive Oil
1.5 TBS minced garlic
1/3 cup maple syrup
7 TBS coarse ground mustard (or a combo of dijon and coarse ground)
3 TBS water

Preheat oven to 400 degrees.

Generously season both sides of chicken with salt, pepper, paprika and garlic powder.  Don't be shy.

Heat a large oven proof pan (or 2 if you don't have a big enough one like me) over medium-high heat.  Add olive oil to coat pan.  When oil is hot add seasoned chicken skin side down into the pan.  Sear for 5-7 minutes until skin is crispy and browned.  Flip chicken over and turn off heat.  Carefully drain off with a spoon about half of the chicken grease.  Return heat to medium.  Add garlic and saute 1 minute.

In small bowl combine the garlic, maple syrup, mustard and water until smooth.  Pour over chicken and simmer 2 minutes.  Transfer pan to preheated oven and bake for 25-30 minutes or until chicken reaches internal temperature of 155-165 degrees.

Easy Paleo Banana Bread

These days I only get around to posting recipes when my husband works late.  I can't get on the computer during the day because my kids need or want me, I can't get on it after they go to bed because then my husband suddenly wants to talk...haha...no seriously.  He isn't one of many words, but as soon as I get on the computer he suddenly wants to talk!  Of course : ) 

I was looking for a quick and easy paleo banana bread recipe that I could make fairly regularly - I like to have a paleo quick bread on hand for a somewhat healthy snack option to offer my toddler and me!  This recipe was perfect!  I will definitely be making it again!  As you can see my son is pretty excited about this bread!  He helped me make it.  He loves to peel and mash the bananas, he cracks the eggs, he dumps the ingredients into the bowl, and he stirs!  He is my little sous chef!

Let me know if you try it out!

Paleo Banana Bread
From the Peanutbutter Runner Blog

3/4 tsp baking soda
3/4 tsp baking powder
1/2 tsp kosher salt
1 tsp cinnamon
1/4 tsp nutmeg
3/4 cup almond flour
1/4 cup coconut flour
2 TBS melted coconut oil
2 large eggs
2 large ripe bananas mashed
1/4 cup maple syrup
1 tsp vanilla extract

Preheat oven to 350 degrees.  Grease a 9x5 loaf pan and line with parchment paper.

In a bowl, whisk together baking soda, baking powder, salt, cinnamon, nutmeg and flours. In a separate small bowl, mix together coconut oil, eggs, bananas, maple syrup and vanilla until very well combined.

Add wet ingredients to the dry and gently mix together until combined. Do not over mix!

Pour batter in prepared pan and bake for 45-55 minutes or until set in the center and a toothpick comes out clean. Let cool in pan for about 15-20 minutes before removing to a wire rack to cool completely.

One pot chicken Paprika Stew

Today my 2 year old got his leg cast off. He cried and shook the entire time they were cutting it off. He clung to me. He didn't try to run away, he just held tight. I never thought I would learn so much from a kid. Isn't this what we are supposed to do when life gets scary? Cling to the cross, hold on, have faith, draw strength from Christ, trust, bear the suffering and pain?

"Have I not commanded you? Be strong and courageous. Do not be afraid; do not be discouraged, for the LORD your God will be with you wherever you go.” Joshua 1:9

"Even though I walk through the darkest valley,I will fear no evil, for you are with me; your rod and your staff, they comfort me." Psalm 23:4

"Be strong and courageous. Do not be afraid or terrified because of them, for the LORD your God goes with you; he will never leave you nor forsake you.” - Deuteronomy 31:6

The list goes on and on!  So many verses encouraging one to have faith, stay strong and trust!  I need to read these more often!  Scratch that - I need to write them on cards and leave them around my house!  

Back to my 2 year old, because who am I kidding...I am totally "That mom" who talks about her kids all the time...sorry, not sorry :)  Cute story alert!

Whenever I make a smoothie my toddler gets scared of the loud blender, so he insists on sitting on the sofa in another room.  I was about to make my smoothie so I put him on the sofa and my baby on the ground to wiggle around.  As soon as I started the blender my baby started crying - which he usually doesn't do!  I turned the blender off and look into the other room - my toddler had gotten down from the sofa and was right next to the baby.  I heard him say "Wrong Henry? Okay, okay.  Scared blender.  Hold hand." Then he leaned over him and kissed his little nose.  Melted my Momma heart : )  I'll have to remember these moments later in life when they are wrestling and punching each other : )

This stew comes together pretty quickly and is delicious!  I rarely have leftovers!  I made it for a Sunday family dinner recently and it was devoured!  Always a good sign!

One Pot Chicken Paprika Stew

• 
  
• 3 lb skinless, boneless chicken thighs
• 1 tsp. Kosher salt 
• 1 tsp black pepper
• 2 Tbsp Paprika
• 2 Tbs. olive oil
• 2 cloves garlic minced
• 1 medium onion, chopped
• 1 lb potatoes cut into dice sized pieces, I peeled mine, but that is optional
• 2 cups chopped carrots
• 2 Tbs. flour
• 1 1/3 cups chicken broth
• 3/4 cup white wine

1. In a Ziploc bag, combine paprika, salt and pepper. Mix together and add chicken lightly shaking until pieces are evenly coated.  I did this a few hours ahead of time and let it sit in my fridge, but you can just move on to the next step if you don't want to let the chicken marinate a bit.
2. In a large stock pot, heat the oil over medium-high heat. Add the chicken a few pieces at a time and cook until brown, about 2 minutes on each side. Transfer the chicken to a plate. Repeat the process until all the chicken has been browned.
3. Add the garlic and onion to the frying pan, stirring for about 2 minutes.  Add the potatoes and carrots. Sprinkle with more salt and pepper and sauté for about 5 minutes.
4. Gently whisk the flour into the wine. Gradually pour into the vegetable mixture. Bring to a boil, stirring frequently. Add the chicken stock; stir. Return the chicken to the pan and bring to a boil.
5. Cover the pan, and reduce the heat to medium-low, simmering until the chicken and vegetables are cooked. Cook for about 30 minutes. Right before serving, stir the chicken and vegetables; taste and adjust the seasoning with more salt and pepper if needed. Serve over rice, quinoa or fresh greens.