Apricot Kielbasa Coins

Kielbasa is a favorite around the SFFS house. So when I had my whole gang together a couple of weeks ago, I threw this in the crock pot to add to our dinner one night. This is the perfect little thing to make for a party. Just combine everything in your slow cooker and basically forget about it for a few hours then serve it up. I love an easy appetizer, don't you?

Apricot Kielbasa Coins



2 pounds Polska Kielbasa
1 1/4 cups Apricot preserves
1/2 cup Dijon mustard

Slice kielbasa into 1/2 inch slices and place in the crock pot.

In a small bowl, combine the apricot preserves and the mustard.

Pour over the kielbasa and stir to coat.

Cook on high for 4 - 5 hours, stirring occasionally.

Serve on a small platter with toothpicks.


 

Here we go!

 

Mix up the ingredients for the sauce. 

Easy peasy!

 

Then slice the kielbasa and throw 

everything into your slow cooker. 

I used my mini slow cooker 

and it worked out great!

 

See? Look how delicious! 

And they taste even better!!

Honey Mustard Chicken Thighs

This dish could NOT be easier. I'm not kidding...it took me less than 10 minutes to prepare it and throw it in the oven. Tender and juicy! You could use drumsticks if you want...or breasts, too. Just make sure you leave the skin on...even if you're not going to eat it. The skin helps make it delicious and keeps the chicken from drying out. Seriously good.

Honey Mustard Chicken Thighs



1/3 cup smooth Dijon mustard
1/3 cup honey
1 Tbsp olive oil
2-3 pounds chicken thighs
1 tablespoon dried rosemary
Salt and pepper

Preheat the oven to 375 degrees. Grease a 9x13 inch baking pan.

In a medium sized bowl, whisk the mustard, honey and olive oil. Add salt and pepper to taste.

Lay the chicken skin-side up in your prepared pan.

Drizzle the honey mustard sauce over the chicken.

Sprinkle with rosemary.

Bake for 45 minutes, or until the juices run clear when the meat is pierced with a knife.

Let's go!

Combine the honey, mustard and olive oil.

Whisk it around until it's blended. 

Add the salt and pepper.

Then drizzle the mixture over 

the chicken in the pan.

You might need to spread the honey/mustard 

around on the chicken a bit. Then sprinkle it with the rosemary.

Bake until browned and crispy!!!

Pretty yummy!!!

Pork Chops With Honey Mustard Sauce

I really enjoy a sweet and savory combo so I whipped up this sauce to go with some pork chops I pulled out of the freezer. It doesn't make a ton but you could certainly double it. I only made four chops so it was a perfect amount for those. This is a very quick and easy dish and you don't even have to turn on the oven!!!

Pork Chops 
with Honey Mustard Sauce



4 pork chops (I used bone-in, thin..because that's what I had. You could use a loin chop as well. Just make sure you cook it all the way through.)
salt and pepper to taste
2 tablespoons honey
2 tablespoon Dijon mustard (I used the grainy kind)
1/8 teaspoon cayenne pepper
1/3 cup chicken broth
1 teaspoon cold butter

Heat a little olive oil in a skillet over med-high heat.

Season pork chops with salt and pepper then add to the pre-heated pan. Cook for about 5 minutes per side or until they reach desired doneness. Remove from pan to a plate.

Add the broth, honey, mustard, and cayenne to the pan. Whisk together and turn off heat. Add the butter and swirl around in the sauce until melted. Add the pork chops, and any juices, back into the pan to coat with the sauce.

Cook another 3 to 5 minutes to heat through.

Serve immediately with some of the sauce drizzled over top.

The line up.

Season your chops and throw them

 in the pan with a little olive oil. 

Cook for about 5 minutes per side.

Remove the chops from the skillet 

and add the broth, honey, cayenne and mustard. 

Stir that around....

...then add the butter.

Add the chops back into the skillet 

and allow to heat through for a few minutes.

Yum!!

After all the heavy foods over the holidays, it was nice to sit down to a salad the other day. I added some steak for the carnivores in my family, but this could just as easily be eaten with chicken or with no meat at all. The dressing was really good. It turned out to be not too thick which was fine by me because that way it oozed down into all the nooks and crannies of the salad. And the croutons!! Oh my...they were so very good. I love homemade croutons and have been making them for years. They were just right....a little crunchy on the outside and a little soft on the inside so you could actually spear them with a fork. Unlike the store bought kind that are tasty but a little difficult to pick up. Overall..this meal was a 10 for me!

Flank Steak Salad with Homemade Honey Mustard Dressing



Flank Steak Salad with Homemade Honey Mustard Dressing
and Homemade Croutons



1 1-pound piece of flank steak
Lawry's Seasoning Salt

Heat your grill or a grill pan until hot. Sprinkle both sides of meat with Lawry's salt and grill about 5 minutes on each side for medium rare. Seven minutes per side for medium. Allow meat to sit about 10 minutes before slicing.

Slice meat across the grain into thin strips and place on top of the salad.

Season your flank steak on both sides then grill it. Let it rest for about 10 minutes before slicing.

Salad fixin's of your choice such as:

Romain lettuce
Avocado
red bell pepper
Red onion
Broccoli

Honey Mustard Dressing:

1 c. mayonnaise
6 tsp. sweet honey mustard
4 tsp. honey
3 tbsp. apple cider vinegar
1 tbsp. oil
1/4 tsp. dill weed
2 tbsp. milk

Mix all together. Serve with flank steak salad.

Here's what you need for the dressing.

Combine it all in a small bowl and stir well.

Let it hang out in the fridge for a few hours.

Homemade Croutons

¼ loaf of French bread
½ stick butter – melted
1 teaspoon Lawry’s Seasoning Salt
¼ teaspoon garlic salt
½ teaspoon parsley flakes

Preheat oven to 375 degrees. Line a cookie sheet with parchment paper.

Cut French bread into 1 inch cubes.

In a medium sized bowl, melt butter. Add seasonings and stir.

Add cubed French bread and toss to coat.

Spread bread onto cookie sheet and bake for 30 minutes, stirring every 10 minutes.

Makes about 3 cups of croutons.

Next..the croutons.

Combine the melted butter and the seasonings. Stir it up!

Slice your bread....

..then cube it up!

Toss with the seasoned melted butter 

until all the bread cubes are coated.

Then bake them for about 30 minutes, stirring every ten minutes.

Throw your salad fixin's together.

Top with the dressing....

..then the croutons!

Then eat! This will rock your world.