Grilled Honey Mustard Chicken

Saw this recipe on Pinterest, so had to make it!

2 boneless skinless chicken breasts
1/2 cup of stone ground mustard
1/2 teaspoon salt
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon red pepper flakes
1/2 cup of honey
2 cloves garlic, minced
juice from 1 lemon

place chicken breasts in a bowl

then grab another medium bowl and add the mustard

Lemon juice

Garlic

paprika

salt

honey

Red pepper flakes

Whisk everything together

Reserve 1/4 cup of the honey mustard mixture

set aside and use for later
pour the rest of the honey mustard mixture over top of the chicken

Toss and cover the bowl and let it sit for about 30 minutes at room temp.

grill chicken for about 6 to 8 minutes per side or until chicken is done.

Remove the chicken and let rest for 5 minutes.

Pour the reserved honey mustard sauce over chicken and eat!

Recipe

2 boneless skinless chicken breasts
1/2 cup of stone ground mustard
1/2 teaspoon salt
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon red pepper flakes
1/2 cup of honey
2 cloves garlic, minced
juice from 1 lemon

place chicken breasts in a bowl
then grab another medium bowl and add the

mustard
Lemon juice
Garlic
paprika
salt
honey
Red pepper flakes

Whisk everything together

Reserve 1/4 cup of the honey mustard mixture
set aside and use for later
pour the rest of the honey mustard mixture over top of the chicken
Toss and cover the bowl and let it sit for about 30 minutes at room temp.
grill chicken for about 6 to 8 minutes per side or until chicken is done.

Remove the chicken and let rest for 5 minutes.
Pour the reserved honey mustard sauce over chicken and eat!

Mediterranean Quinoa Salad

This is my favorite Quinoa Salad Recipe

2 cups water
1 cup rainbow quinoa

1/3 cup red wine vinegar
1/4 cup olive oil
1 small red onion, diced
1 red pepper, diced
2-4 Roma tomatoes, chopped

1/2 cup kalamata olives, cut in half (I probably add more than this, as I LOVE Olives)
6 oz crumbled feta cheese
1/2 cup chopped fresh cilantro
1 tsp salt
freshly ground pepper, to taste
Juice of one lemon

Start by rinsing the quinoa. I place mine in a small strainer and the strainer in a medium bowl, and then I filled the bowl with water with the strainer inside the boil and quinoa in the strainer. Then shake the quinoa in the water and rinse it, then I empty the water and refill it until the water is pretty much clear. (You don’t have to do this, I just do)

Now bring a pot of 2 cups of water to a boil, and add the quinoa

Reduce to a simmer and cook for 15-20 minutes or until water is absorbed in quinoa.

When the water has been absorbed by the quinoa, fluff it with a fork and set it aside and let it cool for 5 minutes

Now add the quinoa to a medium sized bowl and add the oil and vinegar and let the quinoa come to room tempature

Add onion, tomatoes,

red pepper, olives,

cilantro,

and salt

and pepper.

Stir gently.

Add feta cheese

and gently combine.

Chill for 2 hours or longer to let flavors combine. Squeeze lemon juice over salad right before serving it makes it taste even better!

Here is the recipe for you:
2 cups water
1 cup rainbow quinoa
1/3 cup red wine vinegar
1/4 cup olive oil
1 small red onion, diced
1 red pepper, diced
2-4 Roma tomatoes, chopped
1/2 cup kalamata olives, cut in half (I probably add more than this, as I LOVE Olives)
6 oz crumbled feta cheese
1/2 cup chopped fresh cilantro
1 tsp salt
freshly ground pepper, to taste
Juice of one lemon

Start by rinsing the quinoa. I place mine in a small strainer and the strainer in a medium bowl, and then I filled the bowl with water with the strainer inside the boil and quinoa in the strainer. Then shake the quinoa in the water and rinse it, then I empty the water and refill it until the water is pretty much clear. (You don’t have to do this, I just do)

Now bring a pot and 2 cups of water to a boil, and add the quinoa

Reduce to a simmer and cook for 15-20 minutes or until water is absorbed in quinoa.

When the water has been absorbed by the quinoa, fluff it with a fork and set it aside and let it cool for 5 minutes

Now add the quinoa to a medium sized bowl and add the oil and vinegar and let the quinoa come to room tempature

Add onion, tomatoes,pepper, olives, cilantro, and salt and pepper.

Stir gently. Add feta cheese and gently combine.

Chill for 2 hours or longer to let flavors combine. Squeeze lemon juice over salad right before serving it makes it taste even better!

My go-to Coleslaw

This is my go to coleslaw. When I think of making coleslaw, this is the first recipe I think of…

I discovered this recipe when I made these pulled pork sandwiches, and there was a coleslaw recipe that went with it and I made it too, and ever since I made it, it’s been my favorite recipe to make coleslaw…

1 tbsp whole-grain mustard
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1 cup mayonnaise
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1/4 cup sour cream
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1 lemon, juiced
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2 Tbsp red wine vinegar
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2 tsp sugar
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1 bag of coleslaw mix
dolecoleslaw

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2 green onions, chopped
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Kosher salt and freshly ground black pepper, to taste

add coleslaw mix to a medium bowl, and green onion

Combine the mustard, mayonnaise, sour cream, lemon juice, vinegar and sugar. Mix well

then add the mayonnaise, sour cream sauce to the coleslaw mix
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Mix everything together.
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Then season with salt and pepper to taste.
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Taste for flavor add more salt and pepper if needed.

then cover and refrigerator until you are ready to serve.

Recipe

  • 1 tbsp whole-grain mustard
  • 1 cup mayonnaise
  • 1/4 cup sour cream
  • 1 lemon, juiced
  • 2 Tbsp red wine vinegar
  • 2 tsp sugar
  • 1 bag of coleslaw mix
  • 2 green onions, chopped
  • Kosher salt and freshly ground black pepper, to taste
  • add coleslaw mix to a medium bowl, and green onion
  • Combine the mustard, mayonnaise, sour cream, lemon juice, vinegar and sugar. Mix well
  • then add the mayonnaise, sour cream sauce to the coleslaw mix
  • Mix everything together.
  • Then season with salt and pepper to taste.
  • Taste for flavor add more salt and pepper if needed.
  • then cover and refrigerator until you are ready to serve.

Indian Sticky Chicken

I’ve always wanted to a recipe with Garam Masala, so I found this one Recipe

6-8 boneless, chicken thighs
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2 tablespoons Garam Masala
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1 teaspoon smoked paprika
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1 teaspoon salt
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½ cup honey
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The juice of 1 lemon
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Mix Garam Masala, smoked paprika and salt together in a bowl.
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Place the chicken thighs on a sheet pan or platter
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sprinkle the Garam Masala, paprika and salt mixture onto chicken thighs
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rub the chicken with the spices until its well covered. Cover both sides of the thighs. I was very generous.
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Mix honey and lemon juice together, set aside
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Heat a cast iron skillet or skillet and coat the bottom of the pan with olive oil.

cook/fry the chicken until nice and brown and cooked through
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Don’t crowd chicken and use two pans or cook chicken in batches
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brush one side of the chicken with the honey and lemon juice and allow to caramelize for a minute, then flip the chicken and brush the other side with the honey and lemon juice and allow to caramelize and keep repeating until honey and lemon juice are gone.
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Serve nice and warm
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Recipe

  • 6-8 boneless, chicken thighs
  • 2 tablespoons Garam Masala
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • ½ cup honey
  • The juice of 1 lemon
  • Mix Garam Masala, smoked paprika and salt together in a bowl.
  • Place the chicken thighs on a sheet pan or platter
  • sprinkle the Garam Masala, paprika and salt mixture onto chicken thighs
  • rub the chicken with the spices until its well covered. Cover both sides of the thighs. I was very generous.
  • Mix honey and lemon juice together, set aside
  • Heat a cast iron skillet or skillet and coat the bottom of the pan with olive oil.
  • cook/fry the chicken until nice and brown and cooked through
  • Don’t crowd chicken and use two pans or cook chicken in batches
  • brush one side of the chicken with the honey and lemon juice and allow to caramelize for a minute, then flip the chicken and brush the other side with the honey and lemon juice and allow to caramelize and keep repeating until honey and lemon juice are gone.
  • Serve nice and warm

 

Chicken Salad

When I make a whole chicken Normy and I usually eat the drumsticks and then save the breasts for leftovers the next day for lunch. So I wanted to get creative this time and I made us a whole chicken the night before for dinner and then decided to make chicken salad with the left over chicken breasts for lunch the next day. Just made this recipe up. The salad made enough for 2 sandwiches, you could probably make 3-4 with it, but I loaded it on. So it was enough for 2 for us.

So I used:
Creole Seasoning
2 cooked chicken breasts
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grainy mustard
2-3 stalks of celery
red onion
Salt & Pepper
Dill
The juice of one lemon
Mayonnaise
Franks Red Hot
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So grab the chicken breasts and place them on a cutting board
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cut the chicken breast into bite size chunks
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Place chicken in a medium bowl
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set aside

next grab the celery and wash it and cut the ends off a little, Then cut the celery into thin strips, not quite julienne.
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Then dice the celery
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Then dice up 1/2 a red onion
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add the celery and onions to the chicken
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add 1/2 tsp dill and salt
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season with creole seasoning about 1/2 a tsp
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the juice of one lemon
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add in 1/4 tsp of fresh ground black pepper
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add in a tsp of the grainy mustard
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add a few dashes of the franks red-hot, more for extra heat.
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Add in about 1/2 a cup of mayonnaise
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mix everything together, make sure everything is mixed in really well
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taste for seasonings, and adjust if you need to.

grab 4 slices of bread and toast them. You don’t have to toast them, but I think it tastes better.

Add desired amount of chicken salad to slices of bread and put the two slices together with the chicken salad smooshed in between and slice the sandwich in half.
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Recipe

  • So I used:
  • Creole Seasoning
  • 2 cooked chicken breasts
  • grainy mustard
  • 2-3 stalks of celery
  • red onion
  • Salt & Pepper
  • Dill
  • The juice of one lemon
  • Mayonnaise
  • Franks Red Hot
  • So grab the chicken breasts and place them on a cutting board
  • cut the chicken breast into bite size chunks
  • Place chicken in a medium bowl, set aside
  • next grab the celery and wash it and cut the ends off a little, Then cut the celery into thin strips, not quite julienne.
  • Then dice the celery
  • Then dice up 1/2 a red onion
  • add the celery and onions to the chicken
  • add 1/2 tsp dill and salt
  • season with creole seasoning about 1/2 a tsp
  • the juice of one lemon
  • add in 1/4 tsp of fresh ground black pepper
  • add in a tsp of the grainy mustard
  • add a few dashes of the franks red-hot, more for extra heat.
  • Add in about 1/2 a cup of mayonnaise
  • mix everything together, make sure everything is mixed in really well
  • taste for seasonings, and adjust if you need to.
  • grab 4 slices of bread and toast them. You don’t have to toast them, but I think it tastes better.
  • Add desired amount of chicken salad to slices of bread and put the two slices together with the chicken salad smooshed in between and slice the sandwich in half.

Broiled Catfish With Fresh Thyme, Garlic, And Lemon

mmmmmmmm I love Catfish! I became obsessed with Catfish when My good friend stacey invited me over for dinner for her sons birthday and she made fried catfish! Holy YUM! I still talk about it to this day and she made it back In November 2013! Here is a picture of her yummy catfish:

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Who wouldn’t like fried catfish? Heck anything fried is always good! Not good for you! But tastes OH SO GOOD! MMM

So this recipe I am posting is catfish, but A little bit healthier for you catfish…I got the inspiration for the recipe from here

Three 6-8-ounce skinless catfish fillets
2 teaspoons of your favorite Cajun/Creole Seasoning
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon minced garlic
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olive oil
1 teaspoon fresh thyme leaves
1 lemon juiced
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Position the rack in your oven about 4 inches from the broiler element and preheat the broiler.

Line a baking sheet with aluminum foil.

place your cat fish on the pan
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Season the catfish fillets on both sides with the Cajun/Creole Seasoning,
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salt, and pepper
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In a small bowl, combine the garlic,
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olive oil,
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and thyme.
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squeeze a little bit of lemon juice over the fillets
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Using a small spoon, spread the garlic mixture evenly over the catfish.
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Transfer the baking sheet to the broiler.

Cook the catfish for 6 minutes. Then rotate the baking sheet front to back, and continue cooking until the fish flakes easily when pressed with your fingers at the thickest part, about 4 minutes longer.

Remove from the oven and serve immediately.
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Recipe

  • Three 6-8-ounce skinless catfish fillets
  • 2 teaspoons of your favorite Cajun/Creole Seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon minced garlic
  • olive oil
  • 1 teaspoon fresh thyme leaves
  • 1 lemon juiced
  • Position the rack in your oven about 4 inches from the broiler element and preheat the broiler.
  • Line a baking sheet with aluminum foil.
  • place your cat fish on the pan
  • Season the catfish fillets on both sides with the Cajun/Creole Seasoning, salt, and pepper
  • In a small bowl, combine the garlic, olive oil, and thyme.
  • squeeze a little bit of lemon juice over the fillets
  • Using a small spoon, spread the garlic mixture evenly over the catfish.
  • Transfer the baking sheet to the broiler.
  • Cook the catfish for 6 minutes. Then rotate the baking sheet front to back, and continue cooking until the fish flakes easily when pressed with your fingers at the thickest part, about 4 minutes longer.
  • Remove from the oven and serve immediately.

Crispy Yogurt Chicken

I was told by my Facebook friend Rosaline that I HAD to make this recipe! So I did! Glad I did too cause it was YUMMY!

2 cups Plain, Unflavored Yogurt
2 cloves (to 3 Cloves) Garlic, minced
Parsley, To Taste
1 whole (juice Of) Lemon
Chicken Legs
Salt To Taste
2 cups Panko Bread Crumbs
Butter (1 Pat For Each Piece Of Chicken)
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Pour yogurt into a medium bowl.
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add garlic to the yogurt.
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Chop up a small amount of fresh parsley and add it to the yogurt. (I also decided to add a little dill as well)
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Add lemon juice. Mix together to combine.
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Rinse chicken and pat it dry.
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Sprinkle with (kosher) salt.
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In another bowl, place the bread crumbs.
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Sprinkle with salt and stir lightly. (I also added a little Cajun seasoning to my bread crumbs)
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Butter a baking dish.
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place the chicken, one piece at a time into the yogurt mixture.
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Turn it over thoroughly to coat.
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Then roll the chicken in the Panko bread crumbs.
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Cover each piece thoroughly with bread crumbs
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and place in the baking dish.
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Place a slice of butter over the large part of each chicken piece.
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Cover with foil
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and bake in a 350º oven for 1 to 1 ¼ hours, removing the foil for the last 15 minutes of cooking. When the chicken is nice and golden, remove from the oven and enjoy!
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Recipe

  • 2 cups Plain, Unflavored Yogurt
  • 2 cloves (to 3 Cloves) Garlic, minced
  • Parsley, To Taste
  • 1 whole (juice Of) Lemon
  • Chicken Legs (or Thighs, Etc.)
  • Salt To Taste
  • 2 cups Panko Bread Crumbs
  • Butter (1 Pat For Each Piece Of Chicken)
  • Pour yogurt into a medium bowl.
  • add garlic to the yogurt.
  • Chop up a small amount of fresh parsley and add it to the yogurt. (I also decided to add a little dill as well)
  • Add lemon juice. Mix together to combine.
  • Rinse chicken and pat it dry.
  • Sprinkle with (kosher) salt.
  • In another bowl, place the bread crumbs.
  • Sprinkle with salt and stir lightly. (I also added a little Cajun seasoning to my bread crumbs)
  • Butter a baking dish.
  • place the chicken, one piece at a time into the yogurt mixture.
  • Turn it over thoroughly to coat.
  • Then roll the chicken in the Panko bread crumbs.
  • Cover each piece thoroughly with bread crumbs
  • and place in the baking dish.
  • Place a slice of butter over the large part of each chicken piece.
  • Cover with foil
  • and bake in a 350º oven for 1 to 1 ¼ hours, removing the foil for the last 15 minutes of cooking. When the chicken is nice and golden, remove from the oven and enjoy!