Sweet Glazed Salmon

We love eating salmon but sometimes it gets boring.  Well . . . no more boring with this recipe.  hmmm . . . maybe I'll fix this again this week.

Ingredients:

1/4 c Brown Sugar Honey Mustard
3 tbsp butter, melted
1 1/2 tsp Garlic Garlic Seasoning
1/8 tsp cayenne pepper, optional
1 1/2 lbs salmon fillet

Instructions:

1.  Preheat oven to 425 degrees F.  In small bowl, combine first 4 ingredients; salt and pepper as desired.  Brush butter mixture over salmon.

2.  Line a large rimmed baking sheet with aluminum foil.  Spray with cooking spray.  Place salmon, skin side down, on baking sheet.

3.  Bake until internal temperature reaches 145 degrees F on an instant-read food thermometer, about 10 minutes per inch of thickness.  Broil last 1-2 minutes.

Makes 6 servings.  Serve with steamed green beans.

Make Ahead & Freeze:  Prepare step 1.  Wrap salmon with plastic wrap.  Place in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Preheat oven to 425 degrees F and continue with step 2.

Balsamic Roasted Carrots - Side Dish

I love cooked carrots and this was a great dish.  If you like glazed carrots, this is perfect.  If you like roasted vegetables, this is perfect.  Omigoodness, it is full of deliciousness!



Ingredients:

1 lb baby carrots
2 Tbsp Roasted Garlic Infused Oil
2 Tbsp Brown Sugar Honey Mustard
1 Tbsp Aged Balsamic Vinegar of Modena
1 Tbsp Garlic Garlic Seasoning

Instructions:

1.  Preheat oven to 425 degrees F.  Line large rimmed baking sheet with aluminum foil.

2.  In medium bowl, toss all ingredients together; salt and pepper as desired.

3.  Transfer carrots to baking sheet.  Bake 20 minutes or until golden brown and tender.

Makes 6 servings.

Make Ahead:  Combine all ingredients in a gallon freezer bag.  Seal well.  Refrigerate up to overnight.  Continue with step 1.

Honey Mustard Chicken & Rice - Family Faves Meal Solution #8

I am so enjoying this collection.  Easy to make and very delicious recipes.  I left out the red pepper flakes and substituted chicken breasts instead of thighs.  I did cut the breasts up into "thigh" size pieces and I did not season them with salt & pepper.

Ingredients:


3 Tbsp Roasted Garlic Infused Oil
1 1/2 lbs boneless skinless chicken thighs, seasoned with salt & pepper
1 c reduced sodium chicken broth
3 Tbsp Brown Sugar Honey Mustard
2 Tbsp cornstarch
1 Tbsp Aged Balsamic Vinegar of Modena
1 Tbsp Garlic Garlic Seasoning
1/4 - 1/2 tsp red pepper flakes
3 c cooked brown or white rice

Instructions:

1.  In large skillet, heat Roasted Garlic Infused Oil over medium heat.  Add seasoned chicken.  Cook, turning occasionally, until internal temperature reaches 165 degrees F on an instant-read food thermometer, about 10-12 minutes.


2.  In small bowl, combine next 6 ingredients; salt and pepper as desired.  Pour over chicken.  Cook until sauce has thickened, about 1-2 minutes.

3.  Serve chicken and sauce over cooked rice.  Salt and pepper as desired.

Makes 6 servings.  Serve with steamed or sauteed green beans.

Make Ahead & Freeze:  Place seasoned chicken in a quart freezer bag.  Combine step 2 ingredients in a quart freezer bag.  Place both bags in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 1.

Sassy Sweet Pork Tenderloin - Family Faves Meal Solution #5

This was very delicious.  If you're not a pork fan, you can put it on roast beef or turkey roast.  I used the leftovers on my green salads for lunch.



Ingredients:

1/4 c Brown Sugar Honey Mustard
3 Tbsp Roasted Garlic Infused Oil
2 Tbsp Aged Balsamic Vinegar of Modena
1 Tbsp Garlic Garlic Seasoning 
1/8 - 1/4 tsp cayenne pepper, optional
1 1/2 lbs pork tenderloin

Instructions:

1.  Combine first 5 ingredients in a gallon freezer bag; salt and pepper as desired.  Add pork; seal well.  Refrigerate several hours or up to overnight.

2.  Prepare grill to medium heat or preheat oven to 425 degrees.  Remove pork from marinade; discard bag with marinade.

3.  Place pork on grill or in a greased shallow baking dish.  Grill, turning occasionally, 20-30 minutes, or bake 30 minutes; or until internal temperature reaches 150 degrees on an instant-read food thermometer.  Let rest 10 minutes before slicing.

Makes 6 servings.  Serve with Creamy Parmesan Hash Browns (recipe later).

Make Ahead & Freeze:  Prepare through step 1.  Seal well, label and freeze.  Thaw completely.  Continue with step 2.