Summer Jam: Creole mustard chicken dish

Making:

Creole mustard chicken with cauliflower and homemade pickles.

1 serving prepared

Here's what I have:

1 tbsp Creole mustard seasoning

1 tsp condensed chicken stock

1.5 cups Cauliflower

4.2 oz Chicken breast

1/4 cup Homemade pickles

1 tbsp butter

Not pictured:

1oz vegetable broth

Preperation:

In a small stainless steel pot I warmed up half of the butter and seasoning along with 1 oz vegetable broth. The cauliflower was added and the heat turned up. Occasionally I would stir the cauliflower while the chicken was cooking to distribute the seasoning.

Next, after heating up the cast iron pan I added the other half of butter and the chicken cooked until mostly done and then added the rest of the seasoning and the stock concentrate. This was cooked until done. Since the chicken pieces were small this didn't take long.

I put 1/4 cup of pickled veggies into a ramekin.

The plate!

This one was a super quick to cook meal taking 15 mins max start to finish. I really like this kind of seasoning but haven't used this one much lately. Since I wanted some summer flavors this was a perfect fit.

- Kris

Comments

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Making: Today I'll be making bacon butter. Whenever I make bacon I save the grease. Now that I have enough it will be turned into batches of bacon butter. I used about 2.75 sticks of butter total. Cut into jars then I let them sit until the butter was close to room temperature. The bacon fat I have collected (Stored in the refrigerator) was heated in bits over a double boiler until liquified but not too hot. The melted bacon fat was poured over the butter. You can use a strainer to get rid of and chunky bits and then mixed until well incorporated. The smaller jars have just over 3 oz butter. The bigger jar has 4.3 oz butter. Here are the finished jars. These will be stored in the fridge and used to cook veggies and sear meats. You could also put herbs in the jar for different flavors. - Kris

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