GABRIELLA BIEDINGER - HER LIFE Magazine
GABRIELLA BIEDINGER - HER LIFE Magazine GABRIELLA BIEDINGER - HER LIFE Magazine
herlife | recipesBaked maple-mustard chickenrecipes and photography by veryculinary.comServes 4Prep time: 5 minutesCook time: 40 minutesIngredients:¾ cup Dijon mustard½ cup maple syrup2 Tablespoons rice wine vinegar1 ½ pounds boneless, skinlesschicken thighsChopped rosemary (optional)Directions:1. Preheat your oven to 450 degrees.2. In a small bowl, mix together the mustard, maple syrup and rice winevinegar.3. Coat a 9 x 13 baking dish with cooking spray. Place chicken in a singlelayer and season with salt and pepper. Pour the maple mustard mixtureover chicken, turning the thighs in the mixture so they are fully coated.4. Bake for 40 minutes or until a meat thermometer reads 165ºF. Baste thetops of the chicken with more sauce halfway through. Let the chicken restfor 5 minutes before serving.5. Serve over mashed potatoes and spoon extra sauce over the top.Sprinkle with some chopped fresh rosemary. ■32 HERLIFEMAGAZINE.COM
Beef gyrosServes 6Prep time: 20 minutesTotal time: 30 minutesIngredients:½ cup plain yogurt¼ cup chopped cucumber1 Tablespoon chopped onion½ teaspoon chopped fresh mint¼ teaspoon salt1 pound sirloin, cut into thin one-inch strips2 teaspoons Greek seasoning1 Tablespoon vegetable oil6 soft pita breads, warmed1 cup cherry tomatoes, quartered1 large cucumber, juliennedLettuce leaves (optional)Directions:1. For the sauce, combine yogurt, chopped cucumber, onion, mint and salt in amedium bowl. Set aside.2. Toss sirloin with the Greek seasoning. In a large skillet, heat oil over medium-high.Add sirloin and cook, stirring, about 3 minutes or until cooked through.3. Divide sirloin strips among the warmed pitas. Top with tomato, cucumber and lettuce(if using). Drizzle the sauce over the top. Serve immediately. ■HERLIFEMAGAZINE.COM 33
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herlife | recipesBaked maple-mustard chickenrecipes and photography by veryculinary.comServes 4Prep time: 5 minutesCook time: 40 minutesIngredients:¾ cup Dijon mustard½ cup maple syrup2 Tablespoons rice wine vinegar1 ½ pounds boneless, skinlesschicken thighsChopped rosemary (optional)Directions:1. Preheat your oven to 450 degrees.2. In a small bowl, mix together the mustard, maple syrup and rice winevinegar.3. Coat a 9 x 13 baking dish with cooking spray. Place chicken in a singlelayer and season with salt and pepper. Pour the maple mustard mixtureover chicken, turning the thighs in the mixture so they are fully coated.4. Bake for 40 minutes or until a meat thermometer reads 165ºF. Baste thetops of the chicken with more sauce halfway through. Let the chicken restfor 5 minutes before serving.5. Serve over mashed potatoes and spoon extra sauce over the top.Sprinkle with some chopped fresh rosemary. ■32 <strong>HER</strong><strong>LIFE</strong>MAGAZINE.COM
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