Jamie Deen’s Dijon Mustard and Rosemary-Grilled Chicken

The other day I saw Jamie Deen make this for dinner for his family. Its a kid-friendly recipe, which meant that even my one-year-old could eat it.

Ingredients for Jamie Deen’s Dijon Mustard and Rosemary-Grilled Chicken are:

6 portions of chicken breasts cut just above the bones (retain the bones for soup stock)
2-3 sprigs of fresh rosemary, leaves chopped up
3 tablespoons Dijon mustard
4 cloves of garlic, minced
Juice of one lemon
2 lemons halved
Quarter cup olive oil + 1 tablespoon
Freshly cracked black pepper
Salt

Marinate the chicken for up to 3-4 hours. But if you don’t have time, just mix everything up and do it on the grill right away.

Here is what I did. I mixed all the ingredients (except the halved lemons) in a large bowl and marinated the chicken in it for two hours.

Then I heat my grill pan and brushed some olive oil on it. Wipe off any oil extra with paper towels.

When the grill pan is roaring hot, place the marinated chicken on it. This way the chicken won’t stick to the pan. Give the chicken about 6-7 minutes before you turn it. This way you will get the perfect grill marks too on your chicken. Each side needs about 6-7 minutes to cook through.

On the same grill pan, keep the halved lemons face down for about 3-4 minutes.

Jamie Deen placed the grilled chicken on a bed of fresh baby arugula and served for dinner.

I just squeezed the grilled lemons on the chicken and served.

That’s a quick dinner for you and your family. I am pleased to announce that LMN ate Jamie Deen’s grilled chicken too and quite liked it. I served the Dijon Mustard and Rosemary-Grilled Chicken with my Herb, Cheese & Garlic-Baked Cauliflower, some Grilled Portobello Mushrooms and Roasted Garlic.

Thank you, Jamie Deen and Food Network for being my inspiration last night.

Herb, Cheese & Garlic-Baked Cauliflower

There is nothing primal about baking a cauliflower with cheese and herbs and garlic. But it makes a pretty good dinner.

So here is a quick recipe from my kitchen, something that was literally created with some leftover ingredients lying in the fridge. Like the fresh parsley from Maria’s Piri-Piri Chicken and all that cheese from LMN’s birthday party.

I got a beautiful head of cauliflower from the Farmer’s Market for just two dollars. And instead of making my rather favourite Chingri-Phulkopi, I baked it with whatever was at home!

Ingredients for Herb, Cheese & Garlic-Baked Cauliflower are:

1 medium size head of cauliflower, trim leaves and outer stems
Half to one cup grated cheese (I used a mix of grated Parmesan, Mozzarella and Cheddar)
Handful of fresh flat-leaf parsley, finely chopped + one more tablespoon chopped leaves + few stems for decoration
5-6 fat cloves of garlic, peel on (Use more, I regret not throwing in a whole pod!)
Juice of half a lime/lemon
3 tablespoons olive oil
2 tablespoons extra virgin olive oil
Freshly cracked black pepper
Salt

Pre-heat oven to 350°F.

Place the beautiful-looking head of cauliflower on a pie dish (or use a baking sheet).

Crack black pepper directly on the cauliflower. Season with salt.

Tuck in stems of parsley in the space between the flowerets.

Now heap the grated cheese and chopped fresh parsley on the cauliflower.  Throw in the unpeeled cloves of garlic too.

Drizzle olive oil covering the cauliflower and garlic cloves.

Bake for an hour.

In a glass jar or bottle add the remaining fresh parsley and pound with a wooden pestle. Add the EVOO and lemon juice. Mix and keep.

When the cauliflower is ready, drizzle the EVOO and parsley dressing all over, covering the cauliflower and the baked garlic.

Cut chunks of the baked cauliflower and serve. Taste the roasted, creamy, sweet garlic with each bite of the baked cauliflower. Enjoy with a baguette and a glass of good white.