Honey mustard chicken is the perfect dish for entertaining on a busy weeknight
Today marks the debut of No Frills Cooking, a new Food section column by Julie Hirschhorn.
First, let’s hear from Julie:
Hi, my name is Julie Hirschhorn, and my No. 1 question is always: Are you hungry? I'm 26 years old and a self-proclaimed procrasti-baker pasta lover, and wanna-be Food Network star. Some of my happiest memories involve food — from learning how to make risotto with my grandmother to my first taste of a chocolate croissant in Paris. I work as a communications professional in Washington, D.C., by day and spend my evenings in my kitchen experimenting with new recipes that are fast, affordable, and have minimal ingredients designed to maximize my limited counter space. Join me as I
Julie Hirschhorn’s Sheet Pan Honey Mustard Chicken.
In the first, a take on a Cubano, dill pickles are mixed with spicy pickled pepperoncini before being layered with cheese, ham and turkey, then pressed and toasted in the oven. (A couple of sheet pans stand in for a sandwich press.)
The second features shredded turkey mixed with barbecue sauce, crunchy slaw and sweet breadand-butter pickles, all spooned into a soft burger bun.
In the last, red onions are quickly pickled with lemon juice and salt before being stuffed into pita halves with turkey, chickpeas, fresh tomato and cucumber, and topped with a garlicky tahini dressing.
But all these sandwiches are just suggestions. Because you don’t really need a recipe for a turkey sandwich. Go with your gut, and use whatever combination of leftovers and condiments you love.
“The good thing about having your own kitchen,” my father was known to say, echoing Julia Child while dunking soft threads of turkey neck into the gravy pot, “is that no one can see what you’re doing.”