HONEY MUSTARD CUTLETS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Line a baking sheet with a wire rack.
- Heat the oven to 275 degrees F.
- Trim the fat from the chops and sandwich each chop between 2 pieces of waxed paper or plastic. Pound the chops to 1/8-inch thickness and season with salt and pepper, to taste.
- In a shallow dish combine the mustard, honey and vinegar. Add the chops and turn to coat in sticky sauce. On a plate combine the bread crumbs with the thyme and zest of the lemon. Press chops in the crumbs to coat evenly. Heat the extra-virgin olive oil, a couple turns of the pan, in large skillet over medium heat. Cook the cutlets until crisp, 3 to 4 minutes on each side. Arrange the chops on the baking sheet with the rack and put in the oven to keep them crisp. To the skillet, over low heat, add the butter and melt. Whisk in the flour and cook for 1 minute. Stir in the preserves, then whisk in the stock. Cook for a couple of minutes to thicken and season with salt and pepper, to taste. Transfer the chops from the oven to a serving platter and douse with sweet-savory gravy before serving.
HONEY MUSTARD CHICKEN WITH POTATO WEDGES (RACHAEL RAY)
This recipe is by Rachael Ray. I have not tried it yet but it seems like a nice summer dinner recipe. I wanted to put it in my cookbook.
Provided by Avory
Categories Meat
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a resealable plastic bag, combine the honey, mustard, oil and lime juice. Add the chicken and let marinate at room temperature for 20 minutes.
- Meanwhile, in a large saucepan, combine the potatoes and enough salted water to cover; bring to a boil. Cook the potatoes for 20 minutes, then drain and let cool slightly. Slice the potatoes lengthwise into 1-inch wedges. Transfer to a bowl and gently toss with the olive oil; season with salt and pepper.
- Preheat a grill to medium-high. Add the chicken and potatoes, cover the grill and cook for 10 minutes on each side.
- Serve the chicken with the lime wedges and potatoes. Sprinkle the chives over the potatoes.
Nutrition Facts : Calories 677.2, Fat 46.1, SaturatedFat 10.6, Cholesterol 157.9, Sodium 273.4, Carbohydrate 32.5, Fiber 2.7, Sugar 14.5, Protein 34.6
HONEY MUSTARD AND RED ONION BARBECUED CHICKEN
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat grill pan or griddle over medium high heat.
- Pour 2 tablespoons vegetable oil into a small saucepan over moderate heat. Add red onions and saute 3 to 5 minutes. Add vinegar and reduce by half, 1 to 2 minutes. Add brown sugar and cook 1 minute to incorporate. Whisk in broth and honey mustard, allspice and curry. Bring sauce to a bubble and reduce heat to lowest setting.
- Coat chicken with a drizzle of oil and salt and pepper, to your taste. Place chicken on hot grill and cook 4 or 5 minutes, then turn. Baste chicken liberally with sauce and cook another 5 minutes. Turn once again and baste. Cook 2 or 3 minutes more to cook through and transfer chicken to a platter and serve.
Nutrition Facts : Calories 477 calorie, Fat 17 grams, SaturatedFat 2.5 grams, Cholesterol 180 milligrams, Sodium 881 milligrams, Carbohydrate 27 grams, Fiber 1 grams, Protein 55 grams, Sugar 20 grams
HONEY MUSTARD AND RED ONION BARBECUED CHICKEN
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat grill pan or griddle over medium high heat.
- Pour 2 tablespoons vegetable oil into a small saucepan over moderate heat. Add red onions and saute 3 to 5 minutes. Add vinegar and reduce by half, 1 to 2 minutes. Add brown sugar and cook 1 minute to incorporate. Whisk in broth and honey mustard, allspice and curry. Bring sauce to a bubble and reduce heat to lowest setting.
- Coat chicken with a drizzle of oil and salt and pepper, to your taste. Place chicken on hot grill and cook 4 or 5 minutes, then turn. Baste chicken liberally with sauce and cook another 5 minutes. Turn once again and baste. Cook 2 or 3 minutes more to cook through and transfer chicken to a platter and serve.
HOT HONEY CRISPY CHICKEN
Provided by Rachael Ray : Food Network
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- For the seasoning flour: Mix together the flour, seafood seasoning, salt, paprika, mustard powder and pepper and divide between 2 plates or shallow bowls.
- For the brine: Mix together the buttermilk, hot sauce, salt, celery seed, smoked paprika and pepper and divide between 2 plates or shallow bowls.
- Coat the chicken in the brine, then seasoning flour, then the second bowl of brine and the second bowl of seasoning flour and shake off excess; place on a rack.
- Heat a few inches of oil in a Dutch oven or tabletop fryer to 365 degrees F. Cook the chicken in batches if necessary until deep golden and cooked through, 8 to 10 minutes.
- For the buffalo honey sauce: In a small pot, melt the butter and add the honey, hot sauce, Worcestershire and garlic and simmer gently to thicken. Serve the fried chicken with the sauce.
HONEY-MUSTARD ROASTED POTATOES
Oven-roasted baby red potatoes in a zesty honey mustard sauce that is sweet and tangy with a slight kick to it.
Provided by jerecar
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Spray a baking sheet with cooking spray.
- Whisk olive oil, mustard, honey, green onions, salt, black pepper, and cayenne in a large bowl to combine. Add potatoes and toss to coat. Spread evenly on the baking sheet.
- Bake in the preheated oven until potatoes are cooked all the way through and browned, 20 to 30 minutes.
Nutrition Facts : Calories 194.5 calories, Carbohydrate 30.7 g, Fat 7.3 g, Fiber 3 g, Protein 3.3 g, SaturatedFat 1 g, Sodium 291.6 mg, Sugar 7.5 g
BALSAMIC CHICKEN WITH WHITE BEANS AND WILTED SPINACH-RACHAEL RAY
Make and share this Balsamic Chicken With White Beans and Wilted Spinach-Rachael Ray recipe from Food.com.
Provided by ratherbeswimmin
Categories Poultry
Time 45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a shallow dish, combine balsamic vinegar, 2 tablespoons olive oil and steak seasoning.
- Coat the chicken breasts in the mixture and set aside to marinate while you start the beans and spinach.
- Heat a large skillet over medium-high heat with the remaining 2 tablespoons oil.
- Add in onions, garlic, thyme, red pepper flakes, salt, pepper, and bay leaf.
- Cook/stir until the onions are a little brown, 3-4 minutes.
- Add the white wine and chicken stock, bring to a bubble, and cook 5 minutes.
- Heat another large skillet over med-high heat; when it is hot, add the chicken breast; cook 5-6 minutes on each side.
- Remove the chicken to a plate, cover loosely with foil and let rest a few minutes.
- Add cannellini beans to the skillet with the onions; stir to combine.
- Cook about 2 minutes or until beans are heated through.
- Turn off the heat and discard bay leaf; stir in the spinach, parsley, and lemon juice.
- Toss and stir until the spinach wilts.
- To serve: place a portion of the white beans and wilted spinach on each plate; thickly slice each chicken breast on an angle and arrange over the beans and spinach.
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