THE REAL SIDE OF PARENTING, AS TOLD BY MAMA SAIGH: FORMER TV REPORTER + PRODUCER, TURNED FULL-TIME MOM + WIFE... JUST TRYING TO SURVIVE MOTHERHOOD. WE'RE A MINNESOTA FAMILY THAT LIVED AS EXPATS IN SINGAPORE FOR THREE YEARS. PAPA SAIGH, MAMA SAIGH, BIG SISTER LINNA, AND BABY JIMMY ARE BACK IN MINNESOTA, AND EXPECTING BABY SAIGH #3 IN MARCH 2018. FOLLOW THE EVERYDAY REALITY SHOW THAT HAS BECOME OUR CRAZY LIFE, ON INSTASTORY (@MELISSASAIGH). IS IT WINE O'CLOCK YET?!
Mix yogurt, honey, and Dijon mustard to taste (a base of about a cup of yogurt, then go from there). Once mix is made, divide it in half. Put chicken in a bag with half of the mixture, and let it sit in the refrigerator for at least an hour. Smash cornflakes in another bag, and add salt and pepper. Remove chicken from the bag, and roll in corn flakes until heavily coated. Yogurt mixture/marinade will make the corn flakes stick pretty well, and your hands will be a mess. Spray baking pan with cooking spray, and bake chicken at 425-degrees until cooked through. Use the remaining mixture (not the mixture that was on the chicken) to dip the chicken in. Enjoy!
*** The green beans are just fresh green beans, sauteed in a little olive oil, fresh garlic, and a little salt. The pasta is simply a penne noodle, with a basic roux sauce (butter, flour, milk, salt and pepper) that I added some chili pepper to as a spice.