Honey Mustard Baked Salmon

Honey Mustard Baked Salmon

Honey Mustard Baked Salmon – moist, juicy and best baked salmon ever with honey mustard. Takes 10 mins active time and dinner is ready!

Little G has become a big salmon lover. He gave me three thumbs way up last week when I made him salmon teriyaki. He asked me to make more salmon recipes so I made this amazing, absolutely delicious honey mustard baked salmon for him.

Recently, I have been playing with east-meets-west cooking techniques, marrying Asian ingredients with western recipes and the end result is always so much more delicious than the original recipe. For this classic honey mustard style of cooking, I decided to give it a slight twist, with Japanese flavors

First I marinated the salmon with garlic, honey and mustard, but added Japanese cooking sake to the salmon. Sake is Japanese rice wine and I love a bit of alcohol in my food. The sake rids the salmon of fishy smell and taste, and gives depth to the overall taste structure. To spice up this honey mustard baked salmon, I also added a good pinch of cayenne pepper, which is my secret ingredient to jazz things up.

Honey Mustard Baked Salmon
Honey Mustard Baked Salmon

INGREDIENTS :

  • 12 oz salmon, cut into two pieces
    Marinade:
  • 2 cloves garlic
  • 3 tablespoons honey
  • 3 teaspoons Dijon mustard
  • 2 tablespoon Japanese cooking sake, optional
  • Scant 1/8 teaspoon salt
  • 3 dashes ground black pepper
  • 1/8 teaspoon cayenne pepper
  • Chopped parsley leaves, for garnishing

INSTRUCTIONS :

  1. Preheat oven to 400F.
  2. Combine all the ingredients for the Marinade together, whisk to combine well.
  3. Marinade the salmon for 30 minutes or best 2 hours.
  4. Arrange the salmon on a baking sheet lined with parchment paper.
  5. Add the Marinade to the salmon, and bake for 12 minutes.
  6. Remove from heat, scoop the juice from the Marinade and drizzle on top of the salmon.
  7. Garnish with the parsley and serve immediately.

You can find complete recipes of this Honey Mustard Baked Salmon in rasamalaysia.com

Panko Crusted Honey Mustard Salmon

Panko Crusted Honey Mustard Salmon

Salmon is one of my favorite dinners to make so I should be sharing it a lot more often. It’s generally very easy to prepare, it’s incredibly healthy (it even makes the superfood list) and it’s something I feel great about eating that will fill me up thanks to those healthy fats.

This salmon recipe is definitely going to be added to my rotation! It is deliciously flavorful and it’s a breeze to make. Not to mention, even my kids loved it! I love the tang of the dijon mustard paired with the sweetness of the honey along with a faint zip from the lemon zest.

Then of course I love that crunch from the herbed and oiled Panko mixture. All of the aforementioned ingredients are perfect compliments to salmon, when you try it you’ll see what I mean. Now I just need to go buy more salmon so I can make it again this coming week. Enjoy!

Panko Crusted Honey Mustard Salmon
Panko Crusted Honey Mustard Salmon

INGREDIENTS :

  • 4 (6 oz) salmon fillets
  • 1 1/2 Tbsp dijon mustard
  • 1 1/2 Tbsp honey
  • 1 clove garlic minced
  • 3/4 cup Panko bread crumbs
  • 2 Tbsp chopped fresh parsley
  • 1 tsp lemon zest
  • 2 Tbsp olive oil
  • Salt and freshly ground black pepper

INSTRUCTIONS :

  1. Preheat oven to 400 degrees. Spray a 13 by 9-inch baking dish with non-stick cooking spray, set aside.
  2. In a small bowl, whisk together mustard, honey and garlic.
  3. In a shallow dish toss together Panko bread crumbs, parsley and lemon zest.
  4. Drizzle olive oil over mixture then toss to evenly coat.
  5. Working with one piece of salmon at a time, brush top with honey mustard mixture season with salt and pepper (don’t overdue it, you’ll be seasoning both sides),
  6. then rotate and transfer to bread crumb mixture (the honey mustard should be facing down to get the bread crumb mixture to stick to salmon),
  7. then brush top of salmon with honey mustard mixture and season lightly with salt and pepper and rotate to coat with crumb mixture.
  8. Transfer to baking dish and repeat with remaining salmon fillets.
  9. Bake in preheated oven 13 – 15 minutes until salmon has cooked through.
  10. Serve warm with lemon wedges (from zested lemon) if desired.

You can find complete recipes of this Panko Crusted Honey Mustard Salmon in cookingclassy.com

HONEY GLAZED SALMON

HONEY GLAZED SALMON

I’m always intimidated to cook with salmon. It’s one of those temperamental ingredients that can be completely undercooked or overcooked. But with Wolf’s dual fuel range, you’ll be able to cook the perfect salmon right at home wonderfully crisp and seared on the outside and completely cooked through to perfection on the inside.

Wolf dual fuel ranges feature the best of two worlds – gas cooking topside and an electric oven with dual convection below, ideal for cooking salmon. Now I’ve tried the pan-fried method on several occasions but the salmon either ends up too overcooked on the outside or completely raw on the inside.

So by searing it first, you’ll get that amazingly crisp exterior, crusted with a sweet honey glaze. Once that’s done, you can pop it right in the oven to let it completely cook through. Wolf dual convection also produces more uniform heating than a single convection fan can deliver.

Wolf ovens, including the oven in the dual fuel range, include two convection fans that work to ensure air and heat is circulated evenly throughout the oven cavity – no hot or cold spots – meaning your food turns out completely evenly cooked. So your fish will always be cooked through without overcooking it. Amazing, right?

HONEY GLAZED SALMON
HONEY GLAZED SALMON

INGREDIENTS:

  • 4 salmon filets
  • Kosher salt and freshly ground black pepper, to taste
  • 4 tablespoons all-purpose flour
  • 4 tablespoons honey
  • 2 tablespoons olive oil
  • Zest of 1 lime

FOR THE BROWNED BUTTER LIME SAUCE

  • 6 tablespoons unsalted butter
  • 2 cloves garlic, pressed
  • 1 tablespoon honey
  • Juice of 1 lime
  • Kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS :

  1. Preheat oven to 400 degrees F.
  2. To make the browned butter lime sauce, melt butter in a medium saucepan over medium heat.
  3. Cook, whisking constantly, until the foam subsides and the butter begins to turn a golden brown, about 3 minutes.
  4. Stir in garlic, honey and lime juice, salt and pepper, to taste; set aside.
  5. Season salmon with salt and pepper, to taste.
  6. Dredge each salmon filet with 1 tablespoon flour and drizzle with 1 tablespoon honey.
  7. Heat olive oil in a large oven-proof skillet over medium high heat.
  8. Working in batches, add salmon to the skillet and sear both sides until golden brown, about 1-2 minutes per side.
  9. Place into oven and bake until completely cooked through, about 8-10 minutes.
  10. Serve immediately with browned butter lime sauce and lime zest, if desired.

You can find complete recipes of this HONEY GLAZED SALMON in damndelicious.net

Honey Garlic Salmon

Honey Garlic Salmon

Honey Garlic Salmon – garlicky, sweet and sticky salmon with simple ingredients. Takes 20 mins, so good and great for tonight’s dinner.

Little G started school today and my life is back to normal. You know, the regular stay-at-home-mom normal. Waking up, preparing breakfast, getting the kid ready for school, send him to school and then wonder what should I be making for tonight’s dinner.

Today is one of those days, and will be the same for many more days for the rest of the school year. I went to the market and there are some amazing and fresh wild salmon available. Perhaps some garlic noodles with salmon tonight, with his favorite Parmesan roasted cauliflower. I have to say that our dinner has changed a lot with the growing little G.

While he likes Asian food such as rice and noodles, on any given days, his favorite food are still American-style dishes. Well, he is not like me, born and raised in Malaysia. He is an American! Good for him, but also good for me as I learn to make a variety of dishes now.

This honey garlic salmon is very simple, so easy to execute with very little ingredients; honey, garlic, and lemon are pretty much what you need, with the good old salt and black pepper. Start it on the skillet and finish it off with broiling in the oven (I love this extra step to char the surface of the food). A little extra two minutes make the dish so much more better. For busy moms, this honey garlic salmon recipe can be done on the skillet and equally tantalizing!

Honey Garlic Salmon
Honey Garlic Salmon

INGREDIENTS :

  • 12 oz salmon, cut into 2-3 strips
  • Salt
  • Black Pepper
  • Pinch of cayenne pepper
  • 2 tablespoons honey
  • 1 tablespoon warm water
  • 1 1/2 teaspoons apple cider vinegar or lemon juice
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1/2 lemon, sliced into wedges

INSTRUCTIONS :

  1. Season the surface of the salmon with salt, black pepper and cayenne pepper. Set aside.
  2. Mix the honey, water, apple cider vinegar, lemon juice and a pinch of salt together. Stir to combine well.
  3. Heat up a skillet with the olive oil. Pan-fry the salmon until half done.
  4. Add the garlic into the pan until slightly browned.
  5. Add the honey mixture and lemon wedges into the skillet, reduce the sauce until it’s sticky.
  6. Finish it off by broiling the salmon in the oven for 1 minute or until the surface becomes slightly charred (optional step).

You can find complete recipes of this Honey Garlic Salmon in rasamalaysia.com

PEANUT BUTTER CUP CRACK BROWNIES

PEANUT BUTTER CUP CRACK BROWNIES

Peanut Butter Cup Crack Brownies

So I made more brownies.I know, I can’t seem to stop…
I don’t have any legitimate explanations on the redundancy of my recipe repertoire. I have never claimed to be well-rounded.
Anyhow… since I can’t begin to describe how freaking amazing these brownies are I will just tell you how to make them.

Peanut Butter Cup Crack Brownies
So I started with a box of Ghirardelli Double Chocolate Brownies… they are some of my favorite boxed brownies.While they were baking I chopped up some peanut butter cups…

In all honesty I used peanut butter cup eggs that I have leftover from Easter. Shhh, don’t tell my kids.
Then I chopped up some peanuts…Mix those together.When your brownie has 5 minutes left to bake pull it out of the oven and sprinkle your pb cups and peanuts all over the top…
The chocolate will get melty.
When they’re done pull them out and using an off-set spatula, spread them all over…

PEANUT BUTTER CUP CRACK BROWNIES
PEANUT BUTTER CUP CRACK BROWNIES

INGREDIENTS :

  • 1 box brownie mix (not family sized), prepared according to package directions in a 9×9 pan
  • ½ cup chopped salted or honey roasted peanuts
  • 12 peanut butter cups, chopped
  • 2 cups semi-sweet chocolate chips
  • 1 Tbsp butter
  • 1 heaping cup creamy peanut butter (or 1¼ cups)
  • 1¾ cups crispy rice cereal
  • 1 tsp vanilla
  • ½ tsp – 1 tsp kosher salt

INSTRUCTIONS :

  1. Bake brownies according to package directions in a 9×9 pan lined with foil.
  2. During last 5 minutes of baking, remove from oven and sprinkle chopped peanut butter cups and chopped peanuts on top.
  3. Return to oven for remaining 5 minutes to melt the chocolate.
  4. As soon as you pull them out of the oven, spread the melty peanut butter cups/peanuts with an off-set spatula to smooth over top. Let brownies cool.
  5. Next in a microwave safe bowl combine chocolate chips, peanut butter and butter.
  6. Heat in microwave for 1 minute, stirring when done.
  7. If needed, continue heating in 20 second increments until chocolate chips are melted.
  8. Stir in cereal, vanilla and salt until evenly combined.
  9. Pour over brownies and smooth. Chill until chocolate is set, about 2 hours.
  10. Cut into squares to serve

You can find complete recipes of this PEANUT BUTTER CUP CRACK BROWNIES in cookiesandcups.com

THAI CHICKEN SALAD WITH GINGER LIME DRESSING

THAI CHICKEN SALAD WITH GINGER LIME DRESSING

Today, I’ve got a Thai Chicken Salad with amazing texture and flavors, but first, let’s talk about Mommy Guilt.
Now that the craziness from back to school had faded into the new normal, one of my big goals is to start working out again.

I’ve mentioned many times that since becoming a Mom more than ten years ago, I struggle with keeping any consistency with working out. I start programs with great enthusiasm. (Usually, it is something meant for someone in better shape.) A few weeks into working out, I become stressed for time, and my workout is the first thing to go.
And as terrible as it sounds, I feel guilty when I work out because I always feel like I should be doing something else. Cleaning the house, playing with the kids, making a homemade meal, or working.

The other thing I have going on is that I have the attention span of a toddler. I don’t mind working out; I just get bored quickly. Even changing routines once a month has been a problem for me. But yet, I KNOW I have to do something. With my crazy thyroid and a stressful summer, I’ve managed to put on more weight than I’d like to admit. And, sadly, I can no longer blame it on “Baby Weight”. Is there such a thing as Toddler Weight?

While I get mentally geared up, let’s share a salad that is perfect fuel for an intense workout. And speaking of intense, this Thai Chicken Salad is packed with flavor. I adore the color and texture.

THAI CHICKEN SALAD WITH GINGER LIME DRESSING
THAI CHICKEN SALAD WITH GINGER LIME DRESSING

INGREDIENTS :

  • 1 tablespoon coconut oil (get a freecoconut oil with a Thrive Market Membership)*
  • 1 small red onion, chopped fine
  • 1 teaspoon minced garlic
  • 1 pound boneless skinless chicken
  • 4 tablespoons lime juice
  • 3 tablespoons fish sauce (Red Boat brand)
  • 1 inch piece fresh ginger, peeled and grated (or 2 drops Ginger Essential Oil)
  • 2 teaspoons red pepper flakes
  • Honey, to taste
  • 3 tablespoons extra virgin olive oil
  • 4 cups shredded Napa cabbage
  • 1 red pepper, diced
  • 3 carrots, grated
  • 2 scallions, chopped
  • ¼ cup fresh basil, chopped
  • ¼ cup fresh cilantro, chopped
  • ¼ cup raw cashews, toasted and chopped

INSTRUCTIONS :

  1. Heat coconut oil over medium high heat.
  2. Add onion and garlic and cook for two minutes.
  3. Add chicken and saute until browned and the chicken is fully cooked. Allow to cool and shred chicken
  4. Make dressing by whisking together lime juice, fish sauce, ginger, and red pepper flakes.
  5. Slowly whisk in olive oil until emulsified. Add honey to taste.
  6. In a large bowl combine cabbage, red pepper, carrots, scallions, basil, cilantro and chicken.
  7. Toss with dressing. Top with cashews and serve.

You can find complete recipes of this THAI CHICKEN SALAD WITH GINGER LIME DRESSING in wendypolisi.com

GLUTEN FREE CHILI LIME MANGO MARINATED CHICKEN BOWLS {HOW TO COOK WITH WINE}

GLUTEN FREE CHILI LIME MANGO MARINATED CHICKEN BOWLS {HOW TO COOK WITH WINE}

Barbeque Season is here! Time to find the perfect marinated chicken recipe you over and over again! Like this Gluten Free Chili-Lime Mango Marinated Chicken Bowl recipe. This Marinated Chicken recipe is super easy to make, healthy, dairy free, and delicious! A great way to learn how to cook with wine and use it in a light marinade.

Well friends, can you believe it? We are flying through April already! I know I say this every time but how is it that it’s we’re halfway through another season? Summer is just around the corner! Have you found your perfect marinated chicken recipe for BBQ season yet?

Oh goodness, I’m not ready for the 100+F heat in Texas. So let’s focus on the now; the tail end of SPRING!, Which means we’re celebrating more holidays like Mother’s Day, Father’s Day and of course graduation for many. Oh let’s not forget the barbecues, brunches, and potlucks picnics! Anything to be outside.

But today I’m also excited to celebrate more than just the time of year, we’re also celebrating my husband’s  birthday week! Shhh… don’t tell him I told you. He’s not a birthday person. Regardless, we’re going to celebrate with his favorite type of meal. A BAJA fresh “bowl” type of meal! –> Chili-lime mango marinated chicken. We will definitely bust out the wine for that (and forget our age while we are at it).

You know me, there’s always room for wine; whether you pair with a lovely dinner, serve it at your next party/celebration, or cook with it to really bring out the flavors in your home cooked meals! That being said, I thought it be fun to show you a very easy and delicious ways to use wine and a recipe. Trust me, you all will

Today I’m partnering with Entwine wines to bring you easy recipe you can make the spring summer. Little about entwine  and how this brand all began! Hint –> food is involved! entwine began when America’s oldest wineries and the most trusted name in food: Wente Vineyards and Food Network joined forces.

“Using a shared passion for food and wine as our guide, we’ve created wines that are delicious on their own, yet also work with the flavors of food to make any meal more enjoyable. In developing these signature wines, Food Network’s culinary team worked hand-in-hand with Fifth Generation Winemaker Karl Wente during the blending process to ensure that each wine had its own distinct personality and flavor”.

Oh and y’all, that he did! This wine is full of personality and flavor! Each grape and blend is so unique. The wine I’m using in this chili lime mango marinated chicken recipe is entwine Pinot Grigio. It’s a crisp white wine full of unique fruity layers. Layers like lime and honey. Sounds refreshing, right? Trust me it is!

GLUTEN FREE CHILI LIME MANGO MARINATED CHICKEN BOWLS {HOW TO COOK WITH WINE}
GLUTEN FREE CHILI LIME MANGO MARINATED CHICKEN BOWLS {HOW TO COOK WITH WINE}

INGREDIENTS :

  • 2 lbs skinless chicken breast
  • 1 mango (peeled) and extra for bowls if desired.
  • 2 tbsp chili sauce or sriracha
  • 1 tbsp lime juice
  • 1/4 cup honey or agave nectar
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1/2 tsp to 1tsp minced garlic
  • 1/4 cup chopped red onion or shallot (and some for garnish bowl after)
  • 1/4 cup white wine (Pinot grigio)
  • 1/4 cup olive oil
  • 1/4 cup orange or pineapple juice
  • Toppings to garnish – Chili pepper, cilantro, crushed black pepper/sea salt
  • EXTRAS FOR THE BOWL
  • 1 cup jasmine rice or cauliflower rice, mango, red onion slices, and any extra sauce!

INSTRUCTIONS :

  1. Peel and cube your mango. Cut more or keep extra for your bowl if desired.
  2. Blend everything together in a blender except your toppings/garnish (the chili pepper flakes and cilantro).
  3. It should be a nice orange or tropical color.
  4. Wash your chicken and cut off any extra skin. Place in dish or ziplock bag.
  5. Pour marinade over chicken and let it marinade in fridge for at little as 2 hrs or up to 24 hrs.
  6. Remove marinated chicken from fridge.
  7. Preheat oven to 425F or Grill at medium high.
  8. Place chicken in baking dish and add extra marinade on top.
  9. Bake for 20 -30 minutes then broil the last minute to make it a little crispy.
  10. If grilling, place in foil and add marinade on top.
  11. Grill for about 20 minutes or until chicken is no longer pink.
  12. Remove and serve sliced. In serving in the bowl,
  13. just add 1/2 cup to 1 cup white rice, red onion slices, and cubed mango.
  14. If paleo you can use cauliflower rice.

You can find complete recipes of this GLUTEN FREE CHILI LIME MANGO MARINATED CHICKEN BOWLS {HOW TO COOK WITH WINE} in cottercrunch.com

SPICY GRILLED SHRIMP TACOS WITH ALL THE FIXINS!

SPICY GRILLED SHRIMP TACOS WITH ALL THE FIXINS!

Summer calls for grills, shrimp and tacos galore! Make it Mexican night with these Spicy Grilled Shrimp Tacos with all the fixins for your next summer bbq or party! No one will believe you that they’re healthy too! Guys, I’m exhausted right now. There’s also a very real possibility that I’m buzzed too. I’m not going to pretend that this isn’t the first time I’ve blogged under the influence. Hint – It’s another drunken shrimp post.

As I’m sure you all experience daily, life has a habit of getting busy. So busy that fancy meals like these Spicy Grilled Shrimp Tacos are a rare occurrence. The truth is that my life is kind of a sh*t show 90% of the time. If you follow me on Snapchat (search for TheHealthyMaven) then you are aware of how all over the place I truly am.

For as much as I love my job and most aspects of my life, running 3 businesses doesn’t afford me a whole lot of time. I’m usually running between meetings, trying to figure out how the hell to use Final Cut Pro (#youtuberproblems), standing on unsteady tables taking pictures, or snapchatting you shameless pictures of me in face masks.

I don’t eat like a queen everyday nor do I cook everything that I eat. ruth-be-told, I survive exclusively off of two types of food, eggs and avocados. I always always have both of these on hand. I also weirdly have a lot of cauliflower hanging around…not sure about that one.

Ironically, both of these two ingredients are responsible for my current state of mind. The avocados for the sleepiness, because you guys FREAKED OUT over this picture on Instagram and suddenly I found myself flipping my content calendar upside down to share them with you and eggs for the solid buzz I’ve got going on right now (I was at an event celebrating eggs today <–what is my life?).

Between my content calendar and newfound day drinking hobby, I don’t have a whole lot of time to indulge in recipes like these.

SPICY GRILLED SHRIMP TACOS WITH ALL THE FIXINS!
SPICY GRILLED SHRIMP TACOS WITH ALL THE FIXINS!

INGREDIENTS :

For the Spicy Grilled Shrimp:

  • 1 lb raw, organic shrimp
  • 1 tsp olive oil
  • juice, 1 lime
  • 1 garlic clove, minced
  • 1 tsp chili powder
  • 1/4 tsp paprika
  • 1/4 tsp cumin
  • 1/8 tsp cayenne pepper (adjust depending on spice tolerance)
  • 1/2 tsp dried oregano
  • salt and pepper, to taste

For the Simple Slaw:

  • 2 cups of coleslaw
  • 1/2 medium red onion (about 1/2 cup), thinly sliced
  • 1 tsp olive oil
  • 1 tsp honey
  • juice, 1 lime
  • salt and pepper, to taste

For the Guacamole:

  • 1 avocado (from mexico!)
  • 1/2 medium red onion, finely chopped
  • 1 garlic clove, minced
  • 1/2 jalapeno, seeded and chopped
  • 1 lime, zest and juice
  • 1/4 tsp cumin
  • salt and pepper, to taste

For the Pico de Gallo:

  • Get the full recipe here
  • 10 organic corn tortillas (I love these ones!)

INSTRUCTIONS :

For the Spicy Grilled Shrimp

  1. Place shrimp in a bowl and top with all ingredients.
  2. Let marinate for at least 1 hour (longer is even better!).
  3. Once marinated, heat up grill or grill pan to high heat.
  4. If using a grill pan, spray with olive oil. If using a bbq grill, place a piece of tinfoil down and spray that with olive oil.
  5. Add shrimp and cook for 2 minutes on each side.
  6. Remove tails before serving.

For the Simple Slaw

  1. Place coleslaw in a medium bowl and add onion.
  2. Top with olive oil, honey, lime juice and salt and pepper.
  3. Let marinate for at least one hour.

For the Guacamole

  1. Mash up the avocado in a medium bowl.
  2. Add in chopped onion, garlic and jalapeno.
  3. Top with lime juice and zest, cumin and salt and pepper.

Assembling the Tacos

  1. Heat up each tortilla in the microwave for 15-20 seconds (or in the oven or stove top).
  2. Top with 3-4 pieces of shrimp, a scoop of pico de gallo, a scoop of guacamole and top with a small handful of simple slaw.
  3. Feel free to add hot sauce for an additional kick.
  4. Dig in!

You can find complete recipes of this SPICY GRILLED SHRIMP TACOS WITH ALL THE FIXINS! in thehealthymaven.com

BALSAMIC ROASTED BRUSSELS SPROUTS

BALSAMIC ROASTED BRUSSELS SPROUTS

Ok so am I the only one who binge-watched House of Cards this weekend??

Yeah didn’t think so. WOW was it good too! With all this political talk blowing up my newsfeed on Facebook and consuming practically every social conversation I’ve had lately, Frank Underwood was sure a nice welcomed escape from reality! If you haven’t seen this show yet on Netflix, oh you are so missing out. It’s one of our absolute favorites, next to Breaking Bad and Game of Thrones of course. I usually don’t have that much time during the week (or even on weekends) to spend hours watching TV, but we totally planned our weekend around this premiere!

And I won’t apologize even one little bit.

But aside from favorite TV shows that I like to binge-watch, I’m excited to share with you guys my absolute favorite brussels sprouts recipe! I can’t even begin to tell you how easy these are to make. You can quickly throw these delicious brussels sprouts together in just under 30 minutes and I mean wouldn’t they just look gorgeous on your table?? I was inspired for this recipe after making my maple balsamic chicken breasts last week. After drizzling that sauce over top of my veggies, I was instantly obsessed and knew I had to re-create this ASAP.

BALSAMIC ROASTED BRUSSELS SPROUTS
BALSAMIC ROASTED BRUSSELS SPROUTS

INGREDIENTS

  • 2 lb. brussels sprouts, halved
  • 1 red onion, sliced
  • 2 Tbsp olive oil
  • 1 tsp. sea salt
  • ½ tsp. black pepper
  • ½ tsp. mustard seeds
  • 2 Tbsp balsamic vinegar
  • 1 Tbsp honey
  • 2 tsp. Dijon mustard

INSTRUCTIONS

  1. Preheat oven to 425 degrees F and line a baking sheet with foil.
  2. In a large bowl, toss together brussels sprouts, red onion, olive oil, salt, pepper and mustard seeds. Transfer to prepared baking sheet and spread out evenly.

You can find complete recipes of this Balsamic Roasted Brussels Sprouts in eatyourselfskinny.com

EASY HEALTHY BAKED LEMON CHICKEN

EASY HEALTHY BAKED LEMON CHICKEN

Easy healthy baked lemon chicken that is loaded with yummy flavor and you can make in a hurry with just a few simple ingredients.

Hellooooooo! Did you survive the weekend? I spent mine in Portland – my first time in Oregon and I l.o.v.e.d. it. I only wish I’d had more time to explore the city but the good news is that this was just a preview and we are planning a family trip to the Oregon Coast this summer which is a good thing because I NEED more marionberry ice cream.

I couldn’t tell you why but the entire time I was out of town I was craving lemon chicken. I keep a running list of recipe ideas in my phone and when we were on the train going from the airport to our hotel I added lemon chicken to my menu for this week and its been in the back of my mind ever since.

EASY HEALTHY BAKED LEMON CHICKEN
EASY HEALTHY BAKED LEMON CHICKEN

INGREDIENTS ;

  • 4 boneless skinless chicken breasts
  • 3 tablespoons butter
  • ⅓ cup chicken broth
  • 4 tablespoons fresh lemon juice
  • 1 tablespoon honey
  • 2 teaspoons minced garlic
  • 1 teaspoon Italian seasoning
  • salt and pepper to taste (I used 1 teaspoon salt and ¼ teaspoon pepper)
  • optional: fresh rosemary and lemon slices for garnish

INSTRUCTIONS ;

  1. Preheat oven to 400 degrees and grease a baking sheet or large casserole dish.
  2. Melt butter in a large skillet over medium-high heat.
  3. Add chicken and cook chicken 2-3 minutes on each side just until browned.
  4. Transfer chicken to prepared baking sheet.
  5. In a small bowl whisk together chicken broth, lemon juice, honey, garlic, Italian seasoning, and salt and pepper.
  6. Pour sauce over chicken.
  7. Bake 20-30 minutes (closer to 20 for smaller chicken breasts, closer to 30 for larger) until chicken is cooked through.
  8. Every 5-10 minutes spoon the sauce from the pan over the chicken.
  9. Garnish with fresh rosemary and lemon slices if desired and serve.

You can find complete recipes of this EASY HEALTHY BAKED LEMON CHICKEN in lecremedelacrumb.com