Honey Mustard Baked Chicken Thighs

 Honey Mustard Chicken Thighs

This has become one of my favorite go to recipes for all occasions. It’s simple to make and it’s absolutely delicious.  I start off with chicken thighs and add some Panko breadcrumbs which in itself is good...but it’s that smoked paprika that makes it so incredible.  Then I bake them and no one would ever guess they weren’t fried.  But what really tops it off is the honey mustard glaze. The combination is to die for!

Honey Mustard Baked Chicken Thighs

8 boneless, skinless chicken thighs

Kosher salt and freshly ground black pepper, to taste

2 large eggs

1/4 cup milk

1 1/2 cups Panko breadcrumbs

1 teaspoon smoked paprika

1/4 cup vegetable oil

1 cup all-purpose flour

2 tablespoons chopped fresh parsley leaves

 Glaze

1/4 cup mayonnaise

2 tablespoons honey

1 tablespoon mustard

1 tablespoon Dijon mustard

To make the honey mustard glaze, whisk together mayonnaise, honey and two mustards in a small bowl; set aside.

Chicken

Preheat oven to 375 degrees. Line a baking sheet with parchment paper or a silicone baking mat and set aside.

Start off by seasoning both sides of the chicken thighs. 

Then set up a dredging station with 3 pans or bowls.  In the first bowl add your flour, salt and pepper.  

In the second bowl whisk together eggs and milk.  In the third bowl, combine Panko breadcrumbs, the smoked paprika and vegetable oil. 

Working with one piece at a time, first dredge the chicken in the flour, then dip into the egg mixture, then dredge in the Panko mixture, pressing firmly to coat.  You may have to rinse hands in the process if they get to gummy.  

Place chicken onto the prepared baking sheet and bake for 35-40 minutes, or until the crust is golden brown and the chicken is completely cooked through. 

Serve immediately with honey mustard glaze, garnished with parsley, if desired.

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Roasted Asparagus with Shaved Parmesan and Cherry Tomatoes

 

 

 

 

 

 

 

 

 

 

 

 

 I love the colors and the flavors in this recipe. They complement each other so well. As a matter of fact, I made sure it was on my Easter table today.  You will love the tender asparagus with blistered tomatoes and that salty Parmesan cheese together.  Just three main ingredients, fresh asparagus, cherry tomatoes and grated or shaved (or both) Parmesan cheese.

 

Roasted Asparagus with Shaved Parmesan and Cherry Tomatoes

 1 Bundle Asparagus, cleaned and trimmed

1/2 cup Parmesan Cheese, shaved

½ cup Parmesan cheese grated

1/2 Cup Cherry Tomatoes, halved

3 tablespoons Olive Oil

Salt and Pepper, to taste

1 1/2 teaspoon Garlic Powder

1 teaspoon Italian Seasoning

 

 

 

 

 

 

 

 

 

 

Preheat the oven to 350°

Drizzle the asparagus with 2 tablespoons olive oil and season it with salt, pepper and 1 teaspoon garlic powder. Spread it out onto an oven safe baking dish.

 

 

 

 

 

 

 

 

 

 

 

 

Add the shaved Parmesan cheese along the center of the asparagus. If you’d like the cheese to be more present, use shaved AND Parmesan like I did.

 

In a small bowl, stir the cherry tomatoes in with the remaining tablespoon of olive oil, salt, pepper, 1/2 tsp garlic powder, and Italian seasoning and place the tomatoes on top of the Parmesan cheese.

 

 

 

 Place the baking sheet in the center rack of the oven for 20 to 25 minutes.

 

 

 

 

 

 

 

 

 

 

 

  Serve as is or drizzle with your favorite balsamic glaze. Serve warm and enjoy.

 

 

YUM!

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Mom’s Salmon Loaf

 

 

 

 

 

 

 

 

 

 

 

 

I remember my Mom’s delicious Salmon Loaf like it was yesterday.  It was so moist on the inside with just a hint of crunch on the outside.  She would make this incredible sauce to go with it and then serve it over a bed of steamed rice.  OMG it was so good and I craved it for a long time when she was not here anymore to make it.  But two weeks ago I found the recipe and was so excited to make it.  I used the same canned salmon she used and I had all the ingredients in the pantry to make it that day.  I never have to crave it again.  It is exactly the same recipe and it was so easy to make.  You will love this recipe.

 

 

 

 

 

 

 

 

 

 

 

 

Mom’s Salmon Loaf

 15-16 oz canned salmon (bones and skin removed)

½ cup bread crumbs (use dried or make your own)

1/4 cup milk

2 large eggs

¼ cup grated onion

1 teaspoon lemon zest

2 tablespoon lemon juice

1 tablespoon freshly squeezed lemon juice

1 tablespoon dried parsley

2 teaspoons Old Bay seasoning

1 teaspoon dry dill weed

salt and ground black pepper to taste

 

Preheat oven to 350 degrees.  Spray a loaf pan with non-stick cooking spray. Drain salmon. Remove any bones and skin.

 

 

 

 

 

 

 

 

 

 

In large mixing bowl, beat the eggs with the milk. Add in your breadcrumbs and mix together using a fork. Add all the remaining ingredients, including the salmon and mix lightly.

 

 

 

 

 

 

 

 

 

 

 

 

 

Press mixture into an 8 x 4-inch loaf pan or shape into a loaf on a baking pan and smooth the top.  Sprinkle a teaspoon of Old Bay Seasoning on top. 

 

 

 

 

 

 

 

 

 

 

Dot the top with butter and bake at 350°F for 45-50 minutes or until outside is browned. Remove from oven and allow to cool for about 5 minutes.

 

 

 

 

 

 

 

 

 

 

Run a knife along the edges of the pan and lay a plate on top and flip upside down. Then flip it right side up using another plate.  Slice and serve warm.

 

 

 

Lemon Dill Sauce

 2 tablespoons butter

3 cloves garlic, minced

2 tablespoons flour

1/2 cup chicken broth (or more for thinning)

2 tablespoons Dijon mustard

2 tablespoons lemon juice

1 tablespoon fresh dill

3/4 cups heavy cream 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Melt 2 tablespoons of butter over medium heat. Once melted, add the garlic and sauté for 1 minute. Add 2 tablespoons of flour and cook for one additional minute or two until the flour cooks off. 

 

Slowly add chicken broth to the pan while constantly stirring. A thick paste will form. It's important to add the broth slowly and stir enough to ensure that the paste is smooth and free of lumps. Bring the liquid up to a simmer and simmer for 1 minute.

 

 

 

 

 

 

 

 

 

 

 

 

Reduce the heat to low. Mix in the Dijon mustard, lemon juice, dill, and heavy cream. Cook until hot, but remove the sauce from the heat before it begins to boil.  Serve over salmon loaf.

 

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