Honey Mustard Love

I've always had a love affair with honey mustard so I might be a little bias when it comes to loving this recipe but Mr. Lawyer liked it too and lawyers never lie right? This was easy and amazing. For lunch the next day I chopped up the leftover chicken and spooned the sauce over the leftover quinoa. It was to die for. This recipe has earned a spot next to my favorite Cashew Chicken Lettuce Wraps. I want to make both of these recipes over and over again.

Honey Mustard Chicken

(Pinterest find! From goodlifeeats.com)

Ingredients:
1/4 cup of grainy, course mustard (I subbed more smooth, spicy Gulden's Mustard)
1/4 cup smooth dijion mustard (Grey Poupon of course!)
1/2 cup honey
3 teaspoons extra virgin olive oil
1/2 of a small yellow onion, diced
2 cloves garlic, minced
2 1/2 pounds boneless skinless chicken tenderloins (I cut up chicken breasts)
salt and pepper
3 - 4 small sprigs of fresh rosemary
Directions:
1. In a small bowl, combine the mustards, honey, and 2 teaspoons of the olive oil.
2. In a sauté pan or cast iron skillet, add 1 teaspoon of olive oil.
3. Add the onion and sauté over medium heat until golden and tender, about 5 minutes. Add the garlic and sauté for an additional 1 - 2 minutes, until fragrant.
4. Place the chicken tenderloins on top of the onion and garlic mixture, or if the pan you cooked the onion and garlic in is not oven safe, transfer the onion and garlic to an oven safe dish and add the chicken to it. Salt and pepper the tops of the chicken according to your personal preference.
5. Pour the honey mustard mixture on top of the chicken. Arrange the rosemary sprigs around the chicken in the pan.
6. Bake the chicken covered at 400 degrees F for 20 minutes. Then remove the cover, baste the chicken with the sauce, and continue to cook for an additional 20 - 30 minutes uncovered, or until the chicken is browned on top and cooked through.

Fishy Friday!

I always feel a little giddy when the first thing I hear after the first bite of dinner is "You done good" said in some weird hickish accent. Sometimes it varies and it's "You done it again". That is what this recipe received. Even more amazing is that I actually like it with no major issues (and I am my worst critic!). This fish had a nice light flavor and it was super easy. When I opened the bag the marinade smelled heavenly (I set it up before work this morning). The lime flavor was perfect and reminded me of the many gin and tonics of the summer. The only substitution I made was using agave nectar instead of honey because I accidentally used up my last little bit of honey making that homemade honey mustard sauce. I'm excited to try it again with honey. Normally I don't like the brown or dark bits but that was my favorite part because it resulted in a nice little limey-burst. Served up with some not so healthy carrots and home-made tartar sauce.

Honey Lime Tilapia

(from a lovely life blog)

Ingredients:
4 tilapia fillets, thawed
Juice and zest of 1 lime
1 Tbsp olive oil
1 1/2 Tbsp honey
1/2 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
1/2c flour
1/4 tsp salt
1/4 tsp pepper
1-2 Tbsp olive oil
Directions:
1. Mix marinade by combining lime zest, lime juice, olive oil, honey, salt, pepper, and garlic powder in a gallon-sized zip-top bag. Add fish and marinate in the refrigerator for at least one hour.
2. Combine flour with salt and pepper on a plate. Remove each fish fillet from the marinade and dredge lightly with the flour on both sides.
3. Heat 1-2 Tbsp olive oil in a medium skillet over medium-high heat until shimmering. Cook fillets 3-4 minutes per side or until opaque and browned.

Homemade tartar sauce: light mayo, relish, and a splash of lemon juice.

Biscuits of the Dill Variety

These biscuits are easy and yummy. This is the second time that I've made them (and they came out better the first time!) This time the dill flavor wasn't too pronounced. And I'm still overly thrilled that I have a new food processor and it tends to mesmerize me and I overworked the dough a little bit so the biscuits weren't too crumbly and biscuit like but more silky.
This honey butter recipe accompanied the dill biscuits. I prefer the cinnamon honey butter but cinnamon and dill isn't the best combination. After having that one this regular honey butter seems a bit plain. On the upside using coarsely ground sea salt means that every once in a while you get a nice salty crunch mixed in  with all the sweet stuff which is amazing.

Dill Biscuits with Honey Butter

(Food Network Magazine)

Ingredients:
2 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon fine salt

12 tablespoons cold unsalted butter, diced
2 tablespoons chopped fresh dill
1/2 cup buttermilk, plus more for brushing
Directions:
1. Preheat the oven to 425 degrees F. Pulse the flour, baking powder, baking soda and fine salt in a food processor. Add the butter and pulse into pea-size pieces. Add the dill, then slowly pulse in the buttermilk until the dough just comes together. Transfer to a floured surface and knead three to five times. Shape into a disk.
2. Roll out the dough to about 1/2 inch thick. Cut into rounds with a 2 1/2-inch round cutter or a glass. Reroll any scraps. Place on a baking sheet, brush with buttermilk and bake until golden, 10 to 12 minutes.

Honey Butter

Ingredients:

4 tablespoons unsalted butter, softened
2 teaspoons honey

1/4 teaspoon sea salt

Directions:

1. Mix the butter, honey and sea salt in a bowl until smooth. Serve with the warm biscuits.

English Muffin Loaf

English Muffin Loaf is yummy and amazing. I could eat the whole loaf by myself but tonight I had to fight the Lawyer for it. I could make this recipe in my sleep but today's loaf was my best yet and I owe that entirely to my new food processor (thanks Dad!)! This sucker did a wonderful job mixing everything together which result in a nice big loaf. Previously I had always mixed and kneaded the dough by hand which left me with some dense, not as high bread. Here is my cabinet of fun gadgets lovingly collected over the years from my parents, Mr. Lawyer's parents, and grandparents:

Waffle Iron, Hand Mixer, Grater, Blades and Containers, 2 Crockpots,

New Blender, New Food Processor, Foreman Grill, Salad Spinner.

English Muffin Loaf

Makes 2 loaves, from the Mother Unit

Ingredients:

6 cups flour

2 teaspoons salt

2 packages yeast

1/2 cup water

1 tablespoon sugar

1/4 teaspoon baking soda

2 cups milk

cornmeal

Directions:

1. Set aside 3 cups of flour. Combine the remaining flour, sugar, salt, baking soda, and yeast.

2. Combine milk and water in separate container, heat to 125-130 degrees. Add to dry ingredients and mix well.

3. Add in reserved flour, mix well.

4. Divide batter into 2 bread pans that have been greased and sprinkled with cornmeal. Sprinkle more cornmeal on top of dough.

5. Cover and let rise in a warm place for 45 minutes.

6. Bake at 400 for 25 minutes. Remove from pans immediately.

Honey Butter with Cinnamon

From Alton Brown

Ingredients:

1 stick butter at room temperature

1 tablespoon honey

1/8 teaspoon cinnamon (I add a little more)

1/8 teaspoon vanilla extract

Directions:

1. Throw everything in a bowl and mix it together.

2. Done.