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MUSTARD CHICKEN RECIPE I don’t mean to brag, but this is it. Forget everything you knew about preparing chicken and listen up. I’ll be honest with you, I’ve tried many chicken recipes before, the way too many. And I can tell you the characteristics of a deliciously cooked chicken. MUSTARD CHICKEN RECIPE PREP TIME 15 mins COOK TIME 1 hour 5 mins TOTAL TIME 1 hour 20 mins Recipe type: Main Cuisine: French Serves: 4 INGREDIENTS 8 chicken thighs bone-in, skin-on 6 tablespoons Dijon mustard 1 tablespoon whole grain Dijon mustard 2 tablespoons butter 5 tablespoons Crème fraîche 1 cup chicken stock 10-15 sprigs thyme 1 bay leaf 1 small onion, sliced 1 small shallot, sliced parsley, for garnish salt, pepper INSTRUCTIONS Heat the oven to 350 F. Season chicken with salt and pepper and rub with mustard. In a Dutch oven or a big oven-proof skillet melt butter on a medium high heat. Add chicken and brown from both sides. Transfer chicken to a plate. Add shallot and onion to the same pot and saute f

The Best Chicken Soup You’ll Ever Eat The BEST chicken soup you'll ever eat is the best homemade nourishing healthy soup when you're feeling under the weather. Packed with anti-inflammatory ingredients like ginger, turmeric, garlic. Serving size: 1/6 of recipe Prep time: 10 mins Cook time: 35 mins Total time: 45 mins BEST SOUP EVER! INGREDIENTS 1 tablespoon avocado oil or olive oil 6 cloves of garlic, minced 1 yellow onion, diced 2 large carrots, thinly sliced 2 celery stalks, roughly chopped 1 tablespoon fresh grated ginger 1 tablespoon fresh grated turmeric (or 1 teaspoon ground turmeric) 6 cups low sodium chicken broth 1 pound boneless skinless chicken breast 1 teaspoon freshly chopped rosemary 1 teaspoon freshly chopped thyme, stems removed ½ teaspoon salt Freshly ground black pepper 1 cup pearl or Israeli couscous 2/3 cup frozen peas INSTRUCTIONS Place a large dutch oven or pot over medium high heat and add in oil. Once oil is hot, add in garlic, onion, carrots and cele

STEAK WITH RED WINE REDUCTION Steak with red wine reduction is the perfect combination of sweet and savory. A simple and delicious red wine reduction sends the natural flavors of the steak over the top! Created by Autumn Maring  Cook Time: 25 m  Total Time: 25 m Serves: 2 INGREDIENTS 2 12 ounce, top sirloin steaks (or ribeye) 1/2 cup beef broth 1 teaspoon brown sugar, packed 1/2 cup red wine 1 shallot, minced 6 tablespoons butter, divided 2 sprigs of thyme 1 tablespoon vegetable oil 1 teaspoon pepper 1 teaspoon salt 1/4 teaspoon fresh thyme, minced INSTRUCTIONS Pat steak with a paper towel to remove excess moisture. Season both sides of steak with salt and pepper. Heat oil in cast iron skillet over medium-high heat. Add steak, two springs of thyme and 2 tablespoons butter and cook until well browned (about 3-5 minutes). Flip steak and repeat with the opposite side. Using tongs, sear the sides of the steak. Transfer to plate and tent loosely with foil. Add 1 tablespoon of butter to the

Crockpot Chicken Tacos I'll keep this short and sweet: this is one of my all time favorite recipes. If there is one crockpot recipe you need in your repertoire, this is it. But truthfully, after making it once you won't even need the recipe because it's just so darn easy. Crockpot Chicken Tacos Recipe from Tasty Kitchen Serves: ~12 people 1 1oz Envelope Taco Seasoning* 6 Boneless, Skinless Chicken Breasts, thawed 1 16oz jar Salsa* Here is the tortilla soup recipe from one of the readers. Thanks, Cissy! 2 cups of the shredded chicken One 32oz box of chicken broth One can corn(drain) 2 handfuls chopped cilantro One squeezed lime One can diced tomatoes (reg size) One can diced tomatoes w/ chiles (if you can't find the can get another can of diced tomatoes and a can of diced chiles) 1/2 large yellow onion One can black beans 2-3 table spoons of tomato paste 2 teaspoons of cumin 2 teaspoons of chile powder 2 teaspoons of garlic powder Dump everything in a pot and simmer for

Peanut Butter Cookie Lasagna Peanut Butter Cookie Lasagna Special Items You Are Going to Need: 8x8 pan instant pudding Nutter Butter Cookies Peanut Butter Cups Ingredients 1 box Nutter Butter Cookies Cool Whip or whip your own fresh whipped cream (1 cup cream plus a drop of sugar for sweetness) peanut butter cups ½ cup peanut butter, melted in microwave 1 box instant or regular vanilla pudding, prepared according to package Instructions Line the bottom of an 8x8 pan with Nutter Butter Cookies. Top with a drizzle of the melted peanut butter. Add ½ the pudding. Add half the cream. (I like to use a pastry bag so it is pretty but you can spread it if you prefer.) Top with chopped peanut butter cups. Repeat the layering! Decorate the top with crushed nutter butter cookies, peanut butter cups and a drizzle more of peanut butter. This must be chilled overnight for the cookies to soften! We are talking 24 hours or more-a little tip to speed the softening up....halve the cookies lengthwise (don

Mongolian Chicken (Slow Cooker) This Mongolian Chicken is is my Go-To slow cooker meal! It takes minutes to “set it and forget” for tender, juicy chicken, then you thicken your sauce on the stove for truly luxurious Mongolian sauce – no lackluster, runny sauce here! You will love the ease of this Slow Cooker Mongolian Chicken and everyone else will swoon over the better than takeout flavor!  Mongolian Chicken (Slow Cooker) Prep Time 10 minutes Cook Time 240 minutes INGREDIENTS 1 1/2 - 2 pounds boneless skinless chicken breasts 1 1/2 tablespoons cornstarch Mongolian Sauce 1/2 cup low sodium soy sauce 1/2 cup water 1/4-1/3 cup brown sugar, packed 2-4 tablespoons Asian sweet chili sauce (like Mae Ploy) ** 2 tablespoons sweet Japanese rice wine (may sub dry sherry) 1 tablespoon quality hoisin sauce (like Lee Kum Kee or Kikkoman)** 2 teaspoons freshly grated ginger 1/4 teaspoon pepper 1 teaspoon sriracha/Asian more or less to taste***  INSTRUCTIONS Add chicken to the bottom of your slow c

LEMon Curd Cookies Lemon Curd Cookies are the most yummiest bite size, crisp, melt in the mouth cookies with a spoonful of smooth, silky, tangy, sweet Lemon Curd filled into it. LEMon Curd Cookies Serves: 20 Ingredients ½ cup - Unsalted butter, softened ¼ cup - Caster sugar or powdered sugar 1 Egg yolk ( no whites) ½ tbsp - Grated lemon zest 1 tbsp - Lemon juice ½ tsp - Salt 1¼ cups - All-purpose flour ½ cup - Lemon curd Instructions Heat oven to 180°C. Line a baking tray with parchment sheet. Cream butter and sugar in a stand mixer until smooth and pale. About 3 to 4 minutes. Beat in yolk, lemon zest, lemon juice, and salt. With mixer on low (speed 1), beat in flour just until moist clumps form. Gather the dough with your hand and make a ball. Do not knead it, just get everything together handling it very lightly. Shape 1 tablespoon of dough into 1-inch balls. Place balls on prepared sheets, spacing them 1 inch apart. Using a floured finger, make a deep indentation in center of each b

CHICKEN PARMESAN CRESCENTS RECIPE This recipe is so simple and even my picky three year old devoured it! CHICKEN PARMESAN CRESCENTS RECIPE Serves: 4 15 min Prep Time 15 min Cook Time 30 min Total Time INGREDIENTS 8 chicken strips, fully cooked (I used Tyson Crispy Chicken Strips) 1 (8 ounce) can refrigerated crescent rolls 8 slices mozzarella cheese 1 (24 ounce) jar spaghetti sauce 1 Tablespoon butter, melted 1/4 teaspoon garlic powder 1/2 teaspoon Italian seasoning 1 Tablespoon grated Parmesan cheese INSTRUCTIONS Cook chicken strips according to package directions. Preheat oven to 375 degrees.  Separate crescent rolls into 8 triangles. Place one slice of cheese on the wide end of each crescent roll.  In a saucepan over low heat, warm spaghetti sauce until heated through. Dip cooked chicken strips in spaghetti sauce so they are completely covered. Place dipped chicken strips on top of cheese and roll up crescent rolls. Place rolls on an ungreased baking sheet. Brush melted butter on

Baked Bean Casserole-A Trisha Yearwood Recipe If you've been reading Pig In Mud for a while you know I love beans! As soon as I saw the words "bean" and "casserole" in the July 2013 Issue of Better Homes and Gardens I knew I'd have to try this recipe. The fact that Garth Brooks likes it didn't hurt either:@) I've had hot dogs with baked beans plenty of times, adding hamburger was new to me and I really like it! Baked Bean Casserole-from Trisha Yearwood via BH&G 1 1/2 lb ground beef 1 small onion, chopped 1 bell pepper, cleaned and chopped (2) 15-16 oz cans pork and beans 1/2 C barbecue sauce 1/2 C ketchup 2 Tblsp spicy brown mustard 2 Tblsp Worcestershire sauce 1 Tblsp soy sauce 4 Tblsp brown sugar 6-8 slices bacon, cooked and crumbled Preheat oven to 350 degrees and spray 9x13 pan with nonstick cooking spray. Brown ground beef, onion and bell pepper. Add pork and beans and everything except bacon. Stir well and cook for 5 minutes. Pour into prep

Blue Long Island Ice Tea A delicious cocktail recipe for a Blue Long Island Ice Tea made with vodka, tequila, rum, gin and blue curacao. DRINK RECIPES Category Cocktails Ingredients 1/2 oz Vodka 1/2 oz Tequila 1/2 oz Rum 1/2 oz Gin 1/2 oz Blue Curacao Method Combine ingredients over ice and strain garnish with a pineapple, lemon, or orange slice Serve: highball glass recipe source:  http://drinkedin.net/component/content/article/39-recipes/recipes/159239-blue-long-island-ice-tea.html

My MIL Ruth is a fantastic baker! She introduced me to these cookies soon after Jer and I got married, and I don't think I've missed a season of making them since. Actually, we usually make a  few  batches of these each Fall :o) Except I don't put nuts on top--my camera doesn't do food justice, so this picture's off the web... Ruth's Pumpkin Chocolate Chip Cookies 1/2 C butter 1 1/2 C brown sugar 2 eggs 1 C pumpkin puree (NOT pie filling) 1 tsp. vanilla 2 1/2 C flour (or more) 1 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt 1 tsp. nutmeg 1 tsp. cinnamon 1/2 tsp. cloves 1 C chocolate chips (or more :o) Cream cheese frosting Preheat oven to 375. Blend sugar and butter. Add eggs and beat till batter is smooth. Add pumpkin, vanilla, and dry ingredients all at once; then mix till well blended. Stir in chocolate chips till well distributed. Bake for 10-12 minutes; let cool and frost. Best when warm more recipes @  http://karensrecipes.blogspot.com

Soft and moist, butter-free  banana-hazelnut muffins stuffed with creamy Nutella   Do you have a bunch of ripe bananas sitting on your kitchen counter? And are you wondering if today is the day you will finally throw it away? Because let's face it: no one will eat those bananas. They are way past their kind-of-ok stage, and way into the too-mushy-to-be-any-good phase. Like you, I really hate throwing away food. So my bananas just sit on the counter for the longest. But it's really not my fault. No one  in my house likes bananas when they are still green, and definitely no one eats them if they are ripe. Thi means, each banana has a about a three day time-span in which it should be eaten. Not a day less, and surely not a day more! Today I decided NOT to throw away my ripe bananas and find a creative way to use them. So I baked these super yummy butter-free muffins, filled with hazelnuts and with a heart of nutella. Delicious! And I'm sure you know by now, hazelnut and Nutell

Have you been to any good Italian restaurant lately? If so, I'm pretty sure that one of the pasta dishes on the menu was the Penne alla Vodka. This is a very popular dish  (and for good reasons!), and it might be one of your favorite. Tonight I want to show that you too can make pasta alla vodka just like the one at the restaurant. What you will need is penne or another short pasta, like the rigatoni in my picture, a good can of tomatoes  (I like the San Marzano whole tomatoes that I quickly crush with a hand blender), hot peppers to make the pasta as spicy as you like, and of course, some good vodka! Sometimes this sauce also comes with pancetta, but I personally prefer it without it. This way, it's also a great vegetarian recipe. It will take you no more than 30 minutes to prepare this spicy, rich and creamy pasta. I'm sure you will be delighted with the results! Ingredients  serving 4 people: 3 tablespoons of extra virgin olive oil 1/2 medium onion, chopped 2 hot peppers

Happy New Year!  I looked back and realized I didn't post one recipe in December.  It's not that I didn't do a lot of cooking and baking, I did, but during the holidays I stick to my tried and true recipes.  One recipe that has made it into that category is this tiramisu recipe.  If I had to pick a favorite dessert, tiramisu would be it.  I thought I would have to try a few recipes before I found a keeper but after serving this to my daughter (and she likes tiramisu as much as I do), she agreed with me, this one is perfect. I've only made this twice and have looked forward to making it again soon.  Just so happened, I got a call yesterday about getting some friends together for dinner next weekend. There will be 5 couples and trying to get that many around a table at a restaurant and trying to visit with everyone, didn't sound like as much fun as it would be to just have them all over.  The funny thing was, as I was suggesting to have this dinner party, I was thinki