Mashed Red Potatoes with Green Onions and Kerrygold Butter

These are delicious!

Ingredients:

Red potatoes, we always steam

green onions, chopped

salt

Heavy cream 

Cream Cheese

Sour cream

Kerrygold butter

Directions:

Combine everything in a stand mixer with the whip attachment and whip together! Add Kerrygold butter on top. 

What we liked:

IT IS YUMMY!

What we didn't like:

Nothing, it is great!

What Kaspian, Astrid and Orion thought about it:

Astrid was not too into it, but the boys loved the potatoes. 

Next time:

No changes needed

Potatoes Au Gratin

We wanted to make some potatoes au gratin and chose this recipe for it's simplicity and few ingredients. We probably will not make it this way again. Alona thought it was FAR too oily and greasy, while Nick thought it was just okay.
Overall, not great.

Here is the original recipe: https://www.onceuponachef.com/recipes/potatoes-au-gratin.html

Cooked! 

Ready to cook

Ingredients:

Spray oil for the baking dish
2 1/2 cups heavy cream
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
3 Yukon Gold potatoes (about 2-1/4 pounds), peeled and sliced very thin
1 cup grated Parmigiano-Reggiano.. we used a mix of cheese 

Directions:

1. Preheat the oven to 350°F. Spray a baking dish with cooking spray.
2. In a mixing bowl, whisk together the cream, salt and pepper.
3. Lay out the potatoes in an overlapping single layer. Add some cheese and cream.
4. Repeat with additional layers. (we only got about 2 layers in our pan - this made it cook better anyways).
5. Place in the oven and bake, uncovered, for about an hour to an hour and half, or until the potatoes are tender when pierced with a knife and golden brown on top.
6. Let the dish settle and cool for about ten minutes before serving.

What we liked:

It was easy. 

What we didn't like:

It was not very good. 

What Kaspian thought about it:

He did not deem it edible. 

Next time:

Different recipe

Lamb and Potatoes - slow cooker

We wanted to make something unusual for 8th of March - International Women's Day but also something that we could easily take to Alona's parents house so we could spend the evening with her grandma and brother. We decided for this recipe as we had everything on hand and it sounded fun. It turned out pretty good with the lamb very soft and tender. We did end up forgetting about the olives in the end, but not sure if they would have added much. We also used a boneless leg of lamb that we had since that was all we had, but it turned out well. We also added some cornstarch to the liquid the last about hour so that the sauce would thicken up a bit more.

Here is the original recipe: http://www.marthastewart.com/897792/lamb-olives-and-potatoes

Sorry there are no pretty "plated" pictures, but we took it "to go" :)

Ingredients:

1 1/4 pounds small potatoes, halved
4 large shallots, cut into 1/2-inch wedges
3 garlic cloves, minced
1 tablespoon grated lemon zest, plus 2 tablespoons lemon juice
3 sprigs rosemary
Coarse salt and ground pepper
4 tablespoons all-purpose flour
3/4 cup chicken broth
3 1/2 pounds lamb shanks, cut crosswise into 1 1/2-inch pieces and trimmed of excess fat
2 tablespoons extra-virgin olive oil
1/2 cup dry white wine

Directions:

1. Combine potatoes, shallots, garlic, lemon zest, and rosemary in a 5-to-6-quart slow cooker; season with salt and pepper. In a small bowl, whisk together the 4 tablespoons flour and broth. Add to slow cooker.
2. Add lamb to the slow cooker. Add wine, then cover and cook on high until lamb is tender, about 3 1/2 hours (7 hours on low). 

What we liked:

It was a fun dish to take to eat not at home. The lemon and wine could really be tasted in the dish. 

What we didn't like:

Nothing, it was good. 

What Kaspian thought about it:

He preferred other fare that evening. Like cheese sticks that we served this dish with. 

Next time:

Add the olives to see if they make a difference. 

Corned Beef Twice Baked PotatoesF

As promised, here is the recipe for the corned beef twice baked potatoes. We had left over corned beef and what better way to use it than in a twice baked potato? You could easily make these into reuben baked potatoes by adding some saurkraut to the filling. This is a great recipe to make in steps. Bake the potatoes in the morning, then make the filling throughout the day and finally bake the prepared potato boats in the evening, or even the next day. We would not recommend making these all in one night because it would take FOREVER. Just baking the potatoes alone takes a long time, so it is a multi- hour process. However, if you do it in pieces, it ends up working out quite well. We baked the potatoes in the morning, then let them cool down until the afternoon and started the filling around 3 in the afternoon. Then, the boats were all assembled and all that's left is sticking them into the oven for the final baking. This is not a recipe you want to start at 7 PM when you're starving.
These are truly delicious and pack lots of flavor in each little potato boat!

Ready to eat!

Ready for the oven!

Baked Potato Filling

Cheese and meat and green onions!

Creamy potato and cream cheese mix

Potato Boats

Ingredients:

4 large baking potatoes
Approx. 2 cups diced cooked corned beef
1-2 cups shredded swiss cheese
1 tablespoon horseradish
3 sliced green onions
4 garlic cloves, minced
1/2 package - 4 oz cream cheese

Directions:

1. Wash the potatoes well and stab each one with a fork several times.
2. Wrap each potato in a piece of foil.
3. Bake at 425 F for about an hour until fork tender.
4. Let cool.
5. Cut each potato in half and scoop out the inner potato part leaving a thin rim around the edge (make sure your potato boat can still stand)
6. In the stand mixer bowl combine the potato filling, cream cheese and horseradish. Mix until smooth.
7. Add in the meat, cheese, green onion and garlic. Salt and pepper to taste.
8. Fill the potato shells with the mixture.
9. Make at 375 F for 30  minutes

What we liked:

This was a really great use of the left over corned beef!

What we didn't like:

We forgot to add salt :( 

What Kaspian thought about it:

He really liked the potato shell and dipping it into sour cream, but did not like the twice baked potato mixture...Yeah, he's weird.

Next time:

Remember to add salt :) 

Slow Cooker Corned Beef and Potatoes

This was a super quick meal we threw together in the morning but was delicious to enjoy in the evening.
We had a 3.5 lb of pre-seasoned corned beef that we put into the slow cooker. Let cook for about 6 hours on low, then added some quartered golden yukon potatoes and switched to high for the last 2 hours. Resulting in super yummy and super soft corned beef!

Served!

Corned beef

Still in the slow cooker

Ingredients:

3-4 lb pre-seasoned corned beef brisket
5-6 quartered golden yukon potatoes

Directions:

1. Place the corned beef in the slow cooker. Cover with water and cook on low for about 6 hours.
2. Add in the quartered potatoes and change to high. Cook for another 2 hours. 

What we liked:

Super quick and easy to assemble and turned out great! We also used the left over meat for some great twice baked potatoes (recipe to follow!)

What we didn't like:

It cools down quite quickly on a plate... but that wasn't the dish's fault, it was one of those nights where it takes over an hour to get to actually sitting down and eating dinner.. and that's after placing the food on the plate :) 

What Kaspian thought about it:

He loved the potatoes. Not so much into the meat. Astrid however, enjoyed both greatly!

Next time:

No changes needed, but perhaps we could try our own seasonings for the corned beef brisket?

Hello Fresh - Mozzarella Crusted Chicken

From this recipe, we would say the potatoes were the best part. They were easy to make and delicious. We will save the potato recipe to quickly make steak fries for burgers next time.
The chicken itself was just ok. It seems like that with the panko breading, the chicken would have been better off fried. The tomatoes were just sad. They were just squishy and weird. It was sort of like eating tomato sauce. Also, we did more than the three potatoes that came with the box, we love potatoes!

Here is the original recipe: https://www.hellofresh.com/recipes/de-mozzarella-crusted-chicken-56a6d3a44dab711e218b4567

Plated

Mozzarella crusted chicken

Potatoes & tomatoes

Ingredients:

12 ounce Chicken Breast
0.5 ounce Basil
2 ounce Mozzarella Cheese (Milk)
2  Roma Tomato
2 cloves Garlic
0.5 cup Panko (Wheat)
1 teaspoon Paprika
12 ounces Yukon Potatoes
1 teaspoon Dried Oregano
Salt
Pepper
5 teaspoons Olive Oil

Directions:

1. Preheat the oven to 400 degrees. Cut the potatoes into ½-inch wedges. Core and quarter the tomatoes. Mince the garlic.
2. Toss the potatoes on one side of a foil-lined baking sheet with a drizzle of olive oil and a pinch of salt and pepper. On the other side of the baking sheet, toss the tomatoes with a drizzle of olive oil, the garlic, and a pinch of salt and pepper. Place in the oven for 25-30 minutes, tossing halfway through, until the potatoes are crispy and the tomatoes have shriveled.
3. In a medium bowl, combine the panko, oregano, paprika, mozzarella, a drizzle of olive oil, and a pinch of salt and pepper. Place the chicken breasts onto another lightly oiled baking sheet. Season the chicken breasts on all sides with salt and pepper, then rub with a drizzle of olive oil. Press the panko mixture onto the top of each chicken breast, firmly pressing with your palm to adhere. Pile the topping as high as possible, however you may have some leftover.
4. Place the chicken in the oven for 15-20 minutes, until cooked through and the topping is golden brown.
5. Thinly slice the basil leaves. Serve the mozzarella-crusted chicken with the potato wedges and garlic-roasted tomatoes alongside. Sprinkle with basil and enjoy!

What we liked:

The potatoes were the best part

What we didn't like:

The tomatoes were not very good. 

What Kaspian thought about it:

Again, he did not find this meal appealing. Astrid loved the potatoes. 

Next time:

Keep the potato wedge recipe only. 

Seasoned Tri Tip with Broccoli and Rosemary Potatoes

We bought a tri tip which was already marinating in sauce from Costco. It turned out super delicious. To complete the meal we made rosemary steamed potatoes and broccoli. Our oven actually appears to have broken, so instead of baking the broccoli we ended up making it on the grill.

Served

Very juicy tri tip

tri tip

Rosemary steamed potatoes

Grilled Broccoli

Ingredients:

2-3 lb pre-marinated tri tip
1 lb of fresh broccoli
1-2 lbs baby potatoes, quartered
1 tbsp rosemary, chopped
4 tbsps oilve oil, divided
2 tbsp tuscan garlic seasoning

Directions:

1. Preheat grill to medium high.
2. Set potatoes to steam for 30 minutes
3. Sprinkle broccoli with tuscan garlic seasoning and 2 tbsp olive oil
4. Cook meat on the grill until desired temperature is reached, turning about halfway through (10 minutes)
5. Cook broccoli on the grill in a basket for about 15 minutes.
6. Combine steamed potatoes, rosemary, salt and 2 tbsp olive oil in a bowl and toss to coat.
7. Serve.  

What we liked:

The meat turned out very good. 

What we didn't like:

The fact that our oven is no longer working :( 

What Kaspian thought about it:

He loved the potatoes. He tried the broccoli but was not too into it. Astrid also loved the potatoes. 

Next time:

No changes needed. 

Shrimp with Lemony Potatoes

We found a lot of salad recipes for this week! That's exciting :)
This was a very different type of salad, oddly enough the arugula, which is often bitter went really well with the lemony potatoes.
This was fairly quick and easy to make. We did not grill, as we have a fairly large grill and didn't want to start it up for just a few potatoes and shrimp. We steamed the potatoes in a steamer, lining it with foil and still putting the olive oil, salt and pepper on them. We also just fried the shrimp, and that turned out quite well. The recipe could benefit from some bacon as it does really seem like it's missing something. Instead of fingerling potatoes, we just used red and yellow baby potatoes.

Here is the original recipe: http://www.foodandwine.com/recipes/grilled-shrimp-lemony-potatoes

Ingredients:

1 1/2 pounds fingerling or baby potatoes, scrubbed but not peeled
3/4 cup extra-virgin olive oil
Kosher salt
Pepper
1 1/4 pounds jumbo shrimp, shelled and deveined
4 tablespoons fresh lemon juice
1/2 cup chopped dill
1/2 cup chopped green onions
3 ounces baby arugula (4 cups loosely packed)
1 tablespoon grated lemon zest

Directions:

1. Half the baby potatoes, if they are on the bigger side. Combine potatoes with 2 tbsp olive oil and salt and pepper in a bowl. Line the steamer basket with foil and place the potatoes to steam. Steam for 20-25 minutes
2. While they are cooking, prepare the herb oil by combining 1/2 cup of olive oil with the chopped dill and green onions and lemon zest. Add salt and pepper.
3. Toss shrimp with 2 tbsps olive oil and season with salt and pepper. Fry until done, about 4-5 minutes. Drizzle half the lemon juice on the shrimp.
4. Cut cooked potatoes into smaller pieces and combine in a large bowl with arugula, remainder of the lemon juice, and the shrimp. Mix. 

What we liked:

Very good and different. 

What we didn't like:

Missing something. Maybe bacon? 

What Kaspian thought about it:

He isn't into salads

Next time:

Add bacon

Italian Chicken, Green Beans and Potatoes

We saw this recipe a couple of weeks ago when hunting for a quick recipe to throw together. We ended up googling Chicken, Green Beans and Potatoes, as those were the ingredients we had and this recipe came up. However, we did not have the italian seasoning it called for at the time, so we couldn't make it right away. Now though, italian seasoning might be something we would just want to have on hand :) Or, we usually have the liquid version - maybe we could just use that to recreate. This was really really good. And sooo EASY. It took all of ten minutes to throw everything together, and that's with cutting the potatoes in half. Throw everything together, and bake for an hour! And, it looks great! We cut our chicken breasts in half to make the pieces all same sized. We also did not add any salt and pepper as we did not think the recipe needed it.

Here's the original recipe: http://www.graceandgoodeats.com/italian-chicken-green-beans-and-potatoes/

Served!

Out of the oven! 

Ready to bake!

Just the spices and butter needed!

Ingredients:

1 package frozen green beans
1.5 lbs of baby potatoes, cut in half
2-3 large chicken breasts, thawed or fresh
2 pkgs Italian dressing mix
1 stick of butter (1/2 cup)

Directions:

1. Preheat the oven to 375 degrees.
2. Wash the potatoes. Cut in half.
3. Line one side of a 9x13 baking dish with green beans and line the other with the potatoes.
4. Place the chicken breasts between the green beans and potatoes.
5. Cut the butter into approx. 1 tbsp squares and place evenly over the green beans, chicken, and potatoes.
6. Sprinkle entire dish with Italian seasoning.
7. Cover with foil and bake for one hour.

What we liked:

SOO EASY and good. 

What we didn't like:

Nothing it was really great. 

What Kaspian thought about it:

He liked the potatoes. 

Next time:

No change needed

Pirogi (Vareniki) with Potatoes and Onion Butter Sauce

These are a traditional Russian food, close to pirojki. The dough is different however, and, they are boiled - then can be fried (optional). This was a first time making them for us, so we were not sure what dough recipe to use. We made two different ones. One with egg, the other without. We really think the egg dough was a better fit for these. We liked the taste of it better. We did not set out to make two different doughs. We only made one, but then had more filling and so made more dough...which resulted in leftover dough. We decided to stop at that point and not make additional filling :). The interesting thing about these, is they can be very versatile and oftentimes can be filled with sweet filling as well such as cherries, apples, etc. They can also have a cheesy filling as well. Or, you can vary it up by adding different ingredients to your potato filling like chives, sour cream, cheese, chilis. The possibilities are really endless.
We chose to make these from a recipe book that was brought to us from a really good friend. Thank you! :) Picture of the book page is included below.
We did not have the kefir that the original recipe called for, so instead we used milk and egg. Water can also be substituted for milk. These are super flexible!

Yum!

View from the backside :) 

Frying with butter/onion sauce

Onions cooking with oil

boiling

Ready for boiling (or freezing.)

First attempt at folding/sealing 

New Recipe Book

Page with Recipe

Ingredients:

Dough:
200 ml milk
~3 cups flour (more for rolling)
1 egg (optional)
1 teaspoon salt

Filling:
~ 1 lb potatoes (we used golden yukon), steamed or boiled
1 onion, chopped
4 tablespoons olive oil
1 teaspoon salt (to taste)

Onion Butter Sauce:
1 onion, chopped
4 tablespoons butter
1 tablespoon oil

Serve with:
Sour Cream
Chives 

Directions:

1. In the bowl of a large stand mixer, combine flour and salt. Start the mixer with the dough hook at a low speed and add egg and slowly pour in the milk. Let the mixer go at low speed until a smooth, tight dough ball forms. You may need to add more flour or milk. Let knead for a few minutes. Then, cover with saran wrap and let stand for about 20 minutes (optional)
2. Fry the onions in olive oil until golden brown.
3. Mash the potatoes (we use our stand mixer with whip or paddle attachment), add in fried onions and all the oil and salt. The filling needs to taste good on its own, so make sure it is not under or over salted.
4. Roll out the dough into a large sheet. Cut out 3 inch circles with either a cookie cutter or bowl.
5. Place filling in each dough circle and fold in half. Pinch shut. Place on a floured sheet, careful not to overlap any consecutive vareniki. When filled, this sheet can be placed in the freezer. Once they are frozen they can be placed into a ziplock bag and kept in the freezer for a future meal. We usually freeze the first few sheets we make and cook the last batches to eat fresh.
6. Boil salted water in a large pan.
7. Add vareniki to the boiling water.
8. Once they float - cook for 5-10 minutes (depending on the thickness of your dough).
9. Meanwhile, fry the chopped onion with butter and olive oil. When the vareniki are done cooking, add them to the frying pan with onions until they are golden brown on both sides.
10. Serve with sour cream and onion butter sauce

What we liked:

These taste soo good. 

What we didn't like:

These can be time consuming to make. 

What Kaspian thought about it:

He wasn't here when we made these.

Next time:

no changes needed

Dill Steak and Potato Kabobs

This was a super easy recipe to make. We steamed the potatoes - as we have found that is a superior method to cooking them rather than simply boiling them. The meat did not really have much of the marinade/sauce flavor. It just tasted like meat with a little bit of vinegar on it. The dill and red pepper were pretty indistinguishable. The meat itself was really good though, but we were picky about picking out our cut of meat. The potatoes were good, however, next time, we would not add the potatoes to the skewers. Mixing potatoes with olives, fresh rosemary and salt would have yielded a better side. Overall, it was a really nice and simple dinner but there could have been improvements.
Here is the original recipe: http://www.bhg.com/recipe/dill-steak-and-potato-kabobs/

Cooked Skewers close up

Cooked Skewers!

Ready for the grill! 

Close up of uncooked skewers 

Ingredients:

24 oz bag of baby potatoes - variety
2 tablespoons olive oil
1/2 teaspoon kosher salt
1 pound tri-tip steak or top sirloin steak, cut into 1- to 1 1/2-inch cubes
1 tablespoon red wine vinegar
1 teaspoon dill seeds, crushed
1/2 teaspoon cracked black pepper
1/2 teaspoon crushed red pepper
1 medium red onion, cut into wedges

Directions:

1. Steam baby potatoes for 15-20 minutes until soft. Drizzle with 1 tablespoon of the oil and sprinkle with 1/4 teaspoon salt; toss gently to coat.
2. While potatoes are steaming, in a resealable plastic bag, place the steak, remaining 1 tablespoon oil, vinegar, remaining 1/4 teaspoon salt, dill seeds, black pepper, and red pepper. Shake to coat.
3. Alternately thread steak, potatoes, and onion wedges onto long skewers. For charcoal or gas grill, grill the skewers on the rack of a covered grill directly over medium coals for 10 to 12 minutes or until meat is desired doneness, turning occasionally.

What we liked:

It was very simple and easy to make. This recipe required minimum preparations. The meat was excellent.

What we didn't like:

The potatoes should not have been skewered. In fact, a lighter side than potatoes might have been better, maybe beans or rice. We ended up dipping the potatoes in horseradish and mustard as they were also incredibly plain. The meat itself did not seem "dill-y" at all. 

What Kaspian thought about it:

It did not warrant his attention. There was left over mac & cheese from Bonefish last night, and that was way more interesting than our skewers. 

Next time:

Better marinade. Alona loves the lime/chile marinades... yum! Do a different side for this as well. 

Slow Cooker Chicken with 40 Cloves of Garlic

Tonight, we made a slow cooker chicken with 40 cloves of garlic recipe. Here is the original recipe: http://www.myrecipes.com/recipe/slow-cooker-chicken-40-cloves-of-garlic.
It turned out DELICIOUS. This recipe can be easily thrown together in 15 minutes in the morning. The chicken and potatoes were extremely soft and tender and deliciously garlicky (gotta keep those vampires away!). The lemon also added a lot to the dish. This dish made a lot less than we expected it to make. There is only one serving leftover for lunch. If we had anyone over, there wouldn't have been anything left over at all. The chicken thighs were also fattier than we prefer.

Alona's bowl - to keep the jus from escaping

Nick's plate

Kaspian opted for the 'baby potatoes'

Cooked dish

Uncooked - set in the morning

Ingredients:

Cooking spray
1 cup unsalted chicken stock
1/4 cup dry white wine
3 tablespoons all-purpose flour
2 tablespoons unsalted butter, melted and cooled
2 tablespoons fresh lemon juice, divided
6 skin-on, bone-in chicken thighs (about 1 1/2 pounds)
1 3/4 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 1/2 pounds small red potatoes, scrubbed
40 garlic cloves, peeled
12 fresh thyme sprigs
3 tablespoons chopped parsley

Directions:

1. Coat bottom and sides of a 6-quart slow cooker with cooking spray.

2. Combine stock, wine, flour, butter, and 1 tablespoon lemon juice in a medium bowl, stirring with a whisk; pour mixture into slow cooker. Sprinkle chicken thighs evenly with 3/4 teaspoon salt and 1/4 teaspoon pepper. Place thighs in slow cooker, skin side down. Arrange potatoes, garlic, and thyme over chicken in slow cooker. Sprinkle 1/2 teaspoon salt and 1/4 teaspoon pepper evenly over garlic and potatoes. Cover slow cooker; cook on LOW for 8 hours.

3. Transfer chicken to a platter. Transfer potatoes and garlic to platter with a slotted spoon; discard thyme sprigs. Sprinkle chicken and potatoes evenly with remaining 1/2 teaspoon salt, remaining 1 tablespoon lemon juice, and parsley. Strain cooking liquid from slow cooker through a sieve into a liquid measuring cup; let stand 3 minutes. Discard any fat that rises to top of liquid. Serve jus with chicken, potatoes, and garlic cloves.

What we liked:

It was very easy to make (only 15 minutes!) and very flavorful. The chicken and potatoes came out extremely soft and tender and the dish dish looks really pretty. 

What we didn't like:

We did not like the fatty pieces of the chicken (we would like to try chicken breasts next time). Unfortunately, the parsley detracted instead of adding to the dish. The parsley was pretty but it did not complement the savory flavors well. Finally this dish made less food than expected; this might have been because chicken thighs had a lot of fat and skin on them. 

What Kaspian thought about it:

He loved the baby potatoes and happily ate a handful of them (as long as they didn't have stuff on them, such as garlic)

Next time:

No parsley
Use chicken breasts instead
Use more chicken and maybe make more sauce as well. 

Week 1, Day 4 - Sheet pan chicken with roasted baby potatoes and chile and lemon roasted carrots

Tonight we made Sheet Pan Chicken with roasted baby potatoes and Chile and Lemon Roasted Carrots.

Here is where we got the original recipes from: http://www.myrecipes.com/recipe/sheet-pan-chicken-roasted-baby-potatoes

http://www.myrecipes.com/recipe/chile-lime-roasted-carrots

Ingredients: 

Cooking spray

24 oz Russian Banana potatoes cut in half lengthwise- can use any small potatoes. 

4 tablespoons extra-virgin olive oil - 3 for the sauce and 1 for frying the chicken

2 tablespoon Dijon mustard

1 tablespoon dry white wine - we used Chardonnay

2 tablespoons dried flaked thyme

2 teaspoon honey

2  skinless, boneless chicken breast halves - defrosted

1/4 teaspoon kosher salt, divided

1/4 teaspoon freshly ground black pepper, divided

Directions: 

1. Place a cookie pan in oven. Preheat oven to 500° (leave pan in the oven as it preheats).

2. Carefully remove pan from oven. Coat pan with cooking spray. Add potatoes to pan; bake at 500° for 10 minutes.Be careful, my pan popped and the metal deformed a little when I put the potatoes onto it due to the temperature change, but it will straighten out. 

3. Combine 3 tablespoons olive oil and next 5 ingredients (through honey) in a small bowl, stirring with a whisk or spoon. I just used a spoon and it worked just fine. Sprinkle chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper. <- I missed this step this time (due to fussy children), however, it would add to the chicken a lot. Heat a large skillet over medium-high heat. Add the last tablespoon of oil to pan; swirl to coat. Add chicken to pan; cook 5 to 8 minutes. Turn chicken over; drizzle chicken evenly with about 2 tablespoons mustard mixture - 1 tablespoon per side.

3.5. If making carrots, add the pan with the carrots to the oven now on the second rack. I just put them on the top rack. The carrots need to cook for 15 minutes

4. Add chicken to the pan with potatoes; bake at 500° for 10 minutes or until potatoes are tender and chicken is done. Drizzle potatoes with remaining mustard mixture; sprinkle with remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper. 

Carrots

Ingredients: 

1 teaspoon olive oil

1/4 teaspoon crushed red pepper

8 ounces baby carrots, trimmed

1/8 teaspoon kosher salt

1 tablespoon of lemon juice

Directions: 

1. In a small bowl, combine the carrots, olive oil, crushed red pepper, salt and lemon juice - let stand until ready to go into the oven. 

2. Put the carrots on a cookie sheet pan and bake for 15 minutes at 500°.

What we liked:
Nick loved the chicken, it tasted very good. The sauce complemented it very well. Alona liked it all. It was yummy and fairly easy to make even with fussy children needing attention.

What we didn't like: 

The potatoes were a little bitter. Perhaps the sauce should have been put on the potatoes earlier so that it would have cooked more. Nick did not like the pepper on the carrots. 

What Kaspian thought about it:

Kaspian ate the carrots, after all sauce was removed from them. The sauce was too suspicious. 

Next time: 

Make sure to add salt and pepper to the chicken. Do not add the red pepper to the carrots. We will definitely make it again!