CHEDDAR SANDWICHES WITH QUICK PICKLES AND HONEY-MUSTARD SPREAD
Made with a whole-grain roll, a sensible portion of cheddar, and quick pickles, this sandwich fits into a good diet rather than undermining it.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 11
Steps:
- Put onion and cucumber into a heatproof nonreactive medium bowl; set aside. Bring vinegar, 2 tablespoons honey, bay leaves, ginger, mustard seeds, salt, and 1/2 cup water to a boil in a medium saucepan. Reduce heat, and simmer, stirring occasionally, 5 minutes. Pour over onion and cucumber. Cover loosely, and let cool completely, stirring occasionally to submerge vegetables. Pickled vegetables can be refrigerated in an airtight container up to 2 weeks.
- Stir together remaining 2 tablespoons honey and the mustard; spread on bottom of rolls. Divide cheese among rolls; top each with 1/3 cup drained pickled vegetables and top half of roll. Sandwiches can be stored, wrapped in parchment, in a cool place up to 4 hours.
Nutrition Facts : Calories 343 g, Cholesterol 30 g, Fiber 5 g, Protein 11 g, SaturatedFat 7 g, Sodium 664 g
QUICK HONEY-MUSTARD CHICKEN
"This entree combines my husband's love for mustard with my love for anything sweet (the honey)," writes Lisa Varner, a field editor from Charleston, South Carolina. "The yummy curry taste really sends this dish over the top! We like it with rice pilaf."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the honey, butter, mustard, orange juice and curry powder. Spoon half into a greased 8-in. square baking dish. , In a skillet, brown chicken in oil. Sprinkle with salt and pepper. Place over sauce; turn to coat. , Bake, uncovered, at 350° for 15 minutes. Drizzle with remaining sauce. Bake 5-10 minutes longer or until a thermometer reads 170°.
Nutrition Facts : Calories 454 calories, Fat 23g fat (9g saturated fat), Cholesterol 104mg cholesterol, Sodium 707mg sodium, Carbohydrate 38g carbohydrate (34g sugars, Fiber 0 fiber), Protein 28g protein.
HONEY MUSTARD CHICKEN THIGHS
These honey mustard chicken thighs are quick, easy, and taste a little bit sweet!
Provided by Kim
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine Dijon mustard, grainy mustard, honey, soy sauce, tarragon, and ginger in a large bowl. Rinse chicken thighs under cold water and pat dry with paper towels. Add chicken thighs to the bowl and toss to coat. Transfer to a baking pan and spoon sauce over the thighs.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Spoon sauce over chicken thighs and serve.
Nutrition Facts : Calories 242.7 calories, Carbohydrate 20.9 g, Cholesterol 71 mg, Fat 8.2 g, Fiber 1 g, Protein 20 g, SaturatedFat 2.3 g, Sodium 409.8 mg, Sugar 18 g
MUSTARD-CRUSTED CRISPY CHICKEN THIGHS
These super tasty chicken thighs are another easy, breezy meal that can be made in no time at all. Good enough to use as a stand alone dish, in a sandwich, or so many other possibilities! Enjoy with an oaky Chardonnay or a crisp Pinot Grigio!
Provided by Mandbsfablives
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Place a rack on a rimmed baking sheet.
- Trim any fat off of chicken thighs and season with a light coating of adobo and pepper.
- Stir Dijon and melted butter together in a shallow bowl until you have a glossy, buttery mixture. Combine bread crumbs and Parmesan cheese in another bowl.
- Dip chicken thighs in the Dijon mixture until evenly coated, then dredge in the bread crumb mixture. Transfer thighs to the prepared baking sheet and spray the tops with cooking spray.
- Bake in the preheated oven without flipping until no longer pink in the centers, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Garnish with parsley to serve.
Nutrition Facts : Calories 446.7 calories, Carbohydrate 32.2 g, Cholesterol 105 mg, Fat 22.4 g, Fiber 1.2 g, Protein 24.8 g, SaturatedFat 10.7 g, Sodium 2005.9 mg, Sugar 1.7 g
TURKEY CHEDDAR SANDWICHES WITH HONEY MUSTARD
Categories Sandwich Cheese Poultry turkey Broil Picnic Kid-Friendly Quick & Easy Back to School Spring Gourmet Small Plates
Yield Makes 2 sandwiches
Number Of Ingredients 7
Steps:
- Preheat broiler.
- In a small bowl stir together honey and mustard. Slice tomato lengthwise. Arrange bread on a baking sheet and toast under broiler until golden on one side. Turn bread over and spread honey mustard on untoasted sides. Sprinkle Cheddar over honey mustard and broil until cheese is melted. Arrange tomato, turkey, and radicchio between melted Cheddar toasts, seasoning with salt and pepper.
CHEDDAR SANDWICHES WITH QUICK PICKLES AND HONEY MUSTARD
Nice tangy homemade pickles perk up this sandwich! Great to take on a picnic or even to work! Adapted from Martha Stewart magazine.
Provided by Sharon123
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Put onion and cucumber into a heatproof nonreactive bowl; set aside.
- Bring vinegar, 2 tbls. honey, bay leaves, ginger, mustard seeds, salt and 1/2 cup water to a boil in a medium saucepan.
- Reduce the heat and simmer, stirring occasionally, about 5 minutes.
- Pour this over onion and cucumber.
- Cover loosely and let cool completely, stirring once in a while to make sure all vegetables are covered.
- The pickles can be refrigerated in an airtight container for up to 2 weeks.
- Stir together remaining 2 tbls. honey and mustard; spread on the bottom of the rolls.
- Add slices of cheddar.
- Top each with 1/3 cup drained pickled cucumbers and onions and top half of roll.
- These sandwiches can be stored, wrapped in parchment or wax paper in a cool, dark place up to 4 hours. Enjoy!
Nutrition Facts : Calories 322.5, Fat 11.6, SaturatedFat 6.3, Cholesterol 29.8, Sodium 673.5, Carbohydrate 44.3, Fiber 4, Sugar 23.9, Protein 11.5
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