Honey Mustard Baked Chicken

I made this for the second time and am reminded just how good (and easy) this is! The first time I followed the recipe to the "T" except using breast. This time I had frozen tenderloin so I thawed some in the microwave. I also used onion powder instead of fresh onion and dried rosemary instead of fresh sprigs. I couldn't tell a difference. Best part, I had all the ingredients on hand!

Taken from: http://www.goodlifeeats.com/easy-honey-mustard-baked-chicken

INGREDIENTS:

1/4 cup of grainy, course mustard (aka Grey Poupon)
1/4 cup smooth dijion mustard
1/2 cup honey
3 teaspoons extra virgin olive oil
1/2 of a small yellow onion, diced (or onion powder)
2 cloves garlic, minced
2 1/2 pounds boneless skinless chicken tenderloins
salt and pepper
3 - 4 small sprigs of fresh rosemary (or dried rosemary)

DIRECTIONS:

In a small bowl, combine the mustards, honey, and 2 teaspoons of the olive oil. (I forgot about the olive oil the second time and didn't notice a difference)

In a sauté pan or cast iron skillet (if you don't have a cast iron yet...get one!), add 1 teaspoon of olive oil.

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. (I just did the garlic here)

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. (I sprinkled on the onion powder with the salt and pepper)

Pour the honey mustard mixture on top of the chicken. Arrange the rosemary sprigs around the chicken in the pan. (Or sprinkle the Rosemary. Tip: if you rub the dried rosemary with your hands as you sprinkle on, it releases the fragrance...or so I've read)

Bake the chicken covered at 400 degrees F for 20 minutes (I used aluminum foil to cover). 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 (it only took 20 min for me). 

It is delicious served over rice! I pour some of the sauce over the top for extra moisture and so it soaks into the rice. This is also paired well with greens like asparagus, broccoli, or spinach salad. 

Crock Pot French Dip Sandwhiches

Nice and easy recipe with delicious results!

1 lg onion, quartered and sliced (I used about 1 tblspn of powdered onion)
1 beef roast, bottom round, rump, or other lean cut, about 2 1/2 to 3 1/2 pounds
1/4 cup water
1/4 dry white wine (or use 1/2 cup water total - what I did)
1 package au jus gravy mix
1/8 teaspoon ground black pepper
dash garlic powder
sandwich rolls or French bread

Place onion in slow cooker (I about covered the bottom).  Place roast on the onions.

In a bowl, stir together wine and water (or all water), au jus mix, pepper, and garlic powder.  Pour over roast.

Cover and cook on high for 5 to 6 hours or on low 10 to 12 hours, or until meat is very tender.
Note: we bought a Hamilton Beach programmable cooker and only took about 4 hours on high.  I highly recommend this crock pot!

Remove meat from liquid (it FELL apart! It was awesome!) and let stand for 5 minutes (yeah right, we just dove right in).  Slice roast thinly across grain (again, it fell apart, no cutting needed!).

Make sandwiches on bread with meat and onions (we used mozzarella cheese but provolone would work well too.  We did not do onions but will be trying it with green peppers and maybe caramelized onion next time).

Serve the cooking liquid for dipping (yes.  do this.)


Source: http://southernfood.about.com/od/crockpotpotroast/r/bl83c14.htm