Hello and happy Thursday, my friends! Matt and I are still going strong with our Tuesday night dinner challenge, in which we trade off weeks and whoever’s turn it is has to pick a new (to us) recipe to try. This week was my turn!
I decided to try out a recipe from McCormick; as you know, I’m partnering with them this year and this month’s challenge from them was to try out their new FlavorPrint tool on their website. FlavorPrint is free and offers personalized recipe suggestions tailored to your individual flavor profile. Cool! Perfect timing.
To start the FlavorPrint process, you answer some questions on build your flavor profile, starting with whether you “eat most things”, are “meatless”, or are “vegan.” I was kind of surprised they didn’t have a gluten free option – might be something to add in the future! I selected “eat most things.” :)
Next up a series of questions about what flavors/types of food you like, of which the answers will help to develop your personalized flavor profile. It was all over the map – anything from dishes to specific ingredients/foods to whether you had a blender/other appliances on hand at home.
Once you complete a series of the questions (which only took a couple minutes), you will be able to log in to check out your personalized profile and recipe recommendations! You’re able to continue to refine your profile by answering more questions if you want, too, which will continue to tailor your recipe suggestions to fit you even better.
The recipe that caught my eye the most out of those suggested for me was the Braised Chicken with Dried Plums, Olives, and Capers. I recently discovered my love for capers and the whole recipe sounded awesome, so I decided it would be perfect for Tuesday night!
The recipe was easy to follow and I made a few small changes based on what we had on hand. I forgot to pick up white wine so I just used extra chicken broth, and I used chicken breasts instead of thighs since that’s what we already had and needed to use up. I also didn’t plan ahead enough to marinate the chicken very long – I ended up only doing about a 15 minute marinade. Didn’t seem to matter!
The chicken, olive oil, red wine vinegar, garlic, thyme, sea salt, and pepper all got thrown together and after the short marinade I tossed them into a large pan with a little extra olive oil.
Once both sides were browned you add the chicken broth (and wine if you have it), plus capers, olives, plums, and bay leaves.
I had it on medium high heat so once I put a lid on and simmered it all the chicken was ready faster than the recipe said – in about 15 minutes. Then you remove the chicken and simmer/boil the sauce for a few minutes until it thickens.
All done! That was easy, and it came out so beautiful with all the colors! I served it atop some 90 second brown rice and with a side of steamed asparagus.
The verdict? This recipe was AMAZING. Matt and I were both saying how good it was the whole time we were eating it, and I declared it was my favorite of all of our Tuesday night meals so far! Definitely adding this to our standard “make all the time” list. If all the McCormick recipes are this good I’m going to use FlavorPrint every week! Next up I have my eye on the Summer Salmon, which was also recommended for me. Yum!
If you’re looking for some new dinner ideas, check out McCormick’s FlavorPrint. It’s free and a fun way to get some new tailored-to-you dinner suggestions!
- Thank you to McCormick for sponsoring this post (and for sending me some of their awesome spices to experiment with in the kitchen)! If you missed my previous McCormick posts, check those out, too: How to Add Flavor to Meals Without Salt or Sugar, Lemon & Herb Fish Recipe, and Mexican Shrimp Salad Bowl.