Maple mustard chicken

 Ingredients

1/2 c dijon mustard or dijon honey mustard

1/4 c maple syrup

1 Tbsp rice wine vinegar

6 chicken thighs (1-1/2 pds)

salt and pepper

Directions

1. Preheat oven to 450 degrees.

2. Mix Dijon mustard, maple syrup and rice wine vinegar together in a bowl.

3. Place chicken thighs in oven proof dish salt and pepper chicken. I always spray my dish with cooking spray to help in cleaning later or line with foil saves you a lot of clean up.

4. Pour mustard, maple, vinegar mix over the the thighs. Turning the thighs over so they are fully coated.

5. Put in oven and bake for 40 minutes or until a meat thermometer reads 155 degrees. I find that a meat thermometer is essential in cooking because it allows me to check for doneness without cutting into the meat and losing its precious juices.

6. Let the chicken rest for 5 minutes before serving.

7. Plate the chicken , making sure to spoon some sauce Over chicken. 

Mom’s Easy salsa

3-5 avocados 

4-6 tomatoes

Bunch cilantro

Bunch scallions 

Juice of one lemon or lime

1 jalapeño 

Salt to taste

Dice avocados nice and small. Same with the tomatoes. You should have nearly the same amounts of these. 

Slice scallions thin, all the white and all the green. 

Chop all the cilantro except the woody part of the stems. 

Squeeze all the juice from the lime. Lemon will work too. Helps keep the avocados from going brown. 

Add about half a cup of green salsa to the bowl. 

Stir everything together and let set in fridge. (Unless you’re starving.)

Serve with a gazillion chips.