Southern-Spiced Chicken, Potato Salad, Green Beans with Maple Syrup and Red Pepper

INGREDIENTS

Chicken

2 Boneless, Skinless Chicken Breasts

1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)

¼ tsp Crushed Red Pepper Flakes

Potatoes

¾ lb Golden Or Red Potatoes

1 Tbsp Dijon Mustard

1 Tbsp rice wine vinegar

2oz Sweet Chili Peppers

1 Tsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)

Green Beans

6 oz Green Beans

2 cloves Garlic

1 Tbsp Maple Syrup

¼ tsp Crushed Red Pepper Flakes

DIRECTIONS

Southern Spiced Chicken

Pat the chicken dry with paper towels; season on both sides with salt, pepper, and coat with spice blend.

In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken.

Cook 6 to 7 minutes per side, or until browned and cooked through. An instant-read thermometer should register 165°F.

Drizzle the chicken with spicy maple and crushed red pepper flakes.

Potato Salad

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high.

Medium dice the potatoes.

Add the diced potatoes to the pot of boiling water.

Cook 15 to 17 minutes, or until tender when pierced with a fork.

Drain thoroughly and return to the pot.

Roughly chop the cherry peppers.

Add Dijon mustard, rice wine vinegar, chopped cherry peppers, 1 teaspoon of olive oil, spice blend, salt and pepper; stir to combine.

Refrigerate at least 30 minutes.

Green Beans with Maple Syrup and Red Pepper

Cut off and discard the stem ends of the green beans.

Peel and mince 2 cloves of garlic.

Heat 1/2 teaspoon of olive oil on medium-high until hot.

Add the prepared green beans; season with salt and hot pepper flakes.

Cook, stirring frequently, 3 to 5 minutes, or until lightly browned.

Add the chopped garlic.

Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened.

Add maple syrup, crushed red pepper flakes, and 1 tablespoon of water.

Season with salt and pepper.

Cook, stirring frequently, 1 to 2 minutes, or until the green beans are softened and the liquid has cooked off.

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