Maple Mustard Grilled Chicken

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YUMMY! I knew I had to give this one a try as soon as I seen it. Also, what better way to kick off grilling season? I highly recommend giving this one a try, it’s super easy and full of flavor!

Maple Mustard Grilled Chicken

INGREDIENTS

  • 4 boneless, skinless chicken breasts, pounded to an even thickness
  • 3/4 cup pure maple syrup
  • 3/4 cup dijon mustard
  • 1 Tbsp lemon juice
  • 3/4 tsp paprika
  • 3/4 tsp salt

DIRECTIONS

  1. Whisk together maple syrup, mustard, lemon juice, paprika and salt. Reserve 1/4 cup of marinade to brush on chicken when cooking. Pour remaining marinade over chicken and refrigerate a few hours to overnight.
  2. Remove chicken from marinade and grill 12 to 15 minutes, until juices run clear. Brush chicken on both sides with reserved marinade before removing from grill.

 

Original recipe found at: www.plainchicken.com
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Creamy Mustard Pasta with Kielbasa

I very much enjoyed this pasta recipe. Derek wasn’t too sure about this one. 😉 I think what I liked best about it was how different the flavors were from your everyday pasta sauce. I’d highly recommend trying it for something different and it’s an easy and quick meal.

Creamy Mustard Pasta with Kielbasa

INGREDIENTS

  • 1 tablespoon olive oil
  • 14 ounces Kielbasa, sliced
  • ½ medium red onion, sliced thin
  • ¼ cup dry white wine (I actually used ¼ cup apple vinegar instead)
  • 1 teaspoon chopped fresh thyme
  • ¼ cup butter
  • ½ cup heavy cream
  • 2 teaspoons Dijon mustard
  • ½ cup grated Parmesan cheese
  • 8 ounces penne or other short pasta

DIRECTIONS

  1. Bring a pot of water to a boil and cook the pasta according to package directions.
  2. Heat the olive oil over medium heat in a large skillet. Add the sliced kielbasa and cook it until it starts to brown and crisp on each side, approximately a couple of minutes on each side. Remove it from the pan.
  3. In the same pan, add the onions. Add the wine and let it bubble. Scrape up any browned bits off the bottom of the pan. Add the thyme and stir it until the wine has mostly evaporated.
  4. Add the butter and once it’s melted add the cream and mustard and stir. Bring it to a simmer and let it thicken for a few minutes before adding the Parmesan cheese. Stir until the cheese is melted and the sauce coats the back of a spoon.
  5. Add the cooked pasta to the mustard cream sauce and stir to combine. To serve, either mix the sausage into the pasta or top each serving of pasta with some sausage.

Recipe: http://www.kiefertshome.com

Original recipe found at: https://www.girlgonegourmet.com