Honey Mustard Chicken
Honey Mustard Chicken
I wanted to add the flavor of honey mustard dipping sauce into chicken I was making the other night. I thought it would be neater to eat the chicken with the sauce already in it as opposed to dipping it and having it be messy. No matter how careful I am I always drip on myself. It worked really well.
I decided to try to do that by using the dipping sauce ingredients as a marinade and then as the base for breading the chicken. I had about 1 1/2 pounds of boneless chicken thighs. I think the thighs stay juicier, but you could use breasts if you prefer or even bone-in chicken but cooking times would be longer.
Here is the marinade recipe
1/2 c. mayonnaise
1/4 c. whole grain mustard
2 T. honey
salt and pepper to taste
I combined the marinade ingredients and put the chicken in it and put the whole thing in the fridge for a couple of hours. When I was ready to cook the chicken I preheated the oven to 425 degrees. I put some breadcrumbs in a shallow bowl and dredged the chicken pieces in the breadcrumbs one at a time and placed the breaded chicken on a baking sheet. I drizzled the tiniest amount of oil over the chicken and placed it in the oven to bake. I cooked the chicken for about 30 minutes, turning it over after 15 minutes. I checked one of the thicker pieces after 30 minutes for doneness and we were good to go. The chicken tasted just like the honey-mustard dipping sauce I was looking for without the mess. It was moist and juicy on the inside but had browned very nicely on the outside. May try this soon with barbecue sauce.
Honey Bunnies
Honey Bunny
I make these sweet rolls every year for Easter but they are so good you can enjoy them any time. Sweet and so cute they are sure to be a hit when you make them. The dough is chilled before rolling so you can mix up a batch in the evening- put in the fridge- then roll them out the next day.
Honey Bunnies
4-5 c. flour
2 packages yeast
1 t. salt
2/3 c. evaporated milk
½ c. each water, honey and butter
2 eggs
Raisins, optional
Honey glaze
1/2 c. honey and 1/4 c. butter or margarine heated together until warm.
In bowl combine 1 c. flour, yeast and salt. Heat together milk, water, honey and butter until very warm and beat into the flour mixture. Beat 2 minutes on high speed. Beat in 1 cup flour and eggs. Beat 2 more minutes, until batter thickens. Stir in enough flour to make a stiff batter and chill, covered with plastic wrap for 2-24 hours.
Place dough on lightly floured surface and divide into 15 equal pieces. Roll each into a 20- inch rope. Cut rope into a 12- inch piece, a 5-inch piece and 3 one-inch pieces. Coil 12 inch piece to form body, five inch piece to form head and inch pieces to form ears and tail. Place on greased cookie sheet and let rise, covered until doubled, about 25 minutes. Bake in a 375-degree oven for 12-15 minutes. Remove to cooling rack and brush with honey glaze. Place raisins on each to make eyes. Brush with additional glaze before serving, if desired. Makes 15 bunnies.
Roll dough out into a rope
Cut dough into pieces for the bunny
Assemble into bunny shapes
Let bunnies rise before baking
Brush baked bunnies with warm honey glaze
