Tag Archive: Raspberry Honey Mustard


My local grocer had russet potatoes on sale for an amazing price.  I bought 10 pounds!  I can’t eat much of them because of my sensitivity to nightshades, but the kids really like the stuffed baked potato skins we had on night one.  I served them with Teriyaki Ranch Chicken Thighs and Roasted Baby Bellas.

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I baked the potatoes a day ahead, so I could work with them cool.   I made 18 potatoes!  I washed them thoroughly, poked them with a fork and baked at 350 F for an hour.

The next day, I scooped out the skins, leaving a little potato and refrigerated the skins again for a while.  I put the scooped out potatoes in a tupperware for mashed potatoes another day.

Brush skins with oil, season with a little seasoned salt and pepper blend, or other seasonings you like, and then sprinkle with cheese (I used vegan cheese) and cooked bacon pieces.

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Meanwhile, I put the chicken in a baking dish, and the baby bellas in another.  The chicken was marinaded and cooked in Giorgio Blendabella Coconut Thai Sauce that was amazing!  I added in some Marsala wine to make it liquidy enough to be a marinade.

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They were simply tossed with oil (I used sunflower) and seasoned salt and pepper blend.  These can be seasoned according to taste.

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It all baked together at 350F for about 40 minutes (chicken with internal temperature of 165F.  I kept checking the food the last 15 minutes or so, and cut the chicken up so it would crisp up.

Then tonight, I made mashed potatoes by ricing the potatoes and adding in melted butter, non-dairy milk, and seasonings.  I just heated them on the stove top while tonight’s Honey Mustard Jalapeno Chicken cooked in the oven.

The Honey Mustard Jalapeno Marinade/Cooking Sauce was made from stuff I had a little of each of in the fridge.  Raspberry Honey Mustard mixed with Jalapeno Pineapple Jam.  No kidding.  Really good.

I served a salad that was a kit from Target’s new line.  Maple, Bourbon, Bacon salad.

Maple Bourbon Bacon Salad Kit

Yummm.  I know it sounds like a lot of different flavors, but they all complemented each other.

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4 rainbow trout fillets

4 chicken breast cutlets

1 stick butter

2 Tbsp. lemon juice

2 Tbsp. Rothschild Raspberry Honey Mustard Pretzel Dip (or any mustard!)

1 tsp. coarse salt

1/2 tsp. coarsely ground pepper

Set butter out and allow to soften.

Mix with lemon juice, mustard, salt and pepper.

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Refrigerate to allow to harden again.

Place trout on sprayed cookie sheet.  Crumble butter mixture over fillets.

Place chicken on sprayed cookie sheet.  Crumble butter mixture over cutlets.

Bake at 350 for 12 minutes.  Make sure fish flakes easily with a fork and chicken has internal temperature of at least 165.

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Warning:  The smell of this cooking is intoxicating!

Another Saturday Cooking Adventure

I’ll never forget the first time Daniel was here when I did one of my cooking marathons. It happens when I come across an expiration date clearance on meats like I did today! I bought 2 large packages of chicken thighs, 2 bags of Perdue individually wrapped chicken cutlets, and a tube of store brand breakfast sausage, all that had to be cooked right away.  What makes it soooo worth it, was that all that cost me $13.79.  Original price was approximately $40.00.  You just have to be willing to cook it all or freeze it right away.  Be sure to ask the butcher at your store about what they do with the meats that are about to expire.  My store puts yellow, tear off coupons on the clearance meats and puts them in one section of the meat cooler.  Just be sure to check the “sell by” date.

Here’s how it went as soon as I got home:

I cooked the thighs first in two skillets – seasoning them and then browning them in oil (covered to keep too much spitting on my newly cleaned stovetop).

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I then added canned chicken broth and simmered them until the internal temperature reached 165 F.

I pulled the thighs out of the skillets, put them aside to cool and shred, and poured the liquid from two of the skillets into a measuring cup for making rice for tonight’s meal. (Or you can always put it in a tupperware in the fridge or freezer).

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I cooked the boneless chicken in two out of the three skillets I used for the thighs, so all the seasonings and oil left in the bottom would flavor the boneless cutlets.

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I used the liquid left in the third skillet to make a sauce for the cutlets.  I was apprehensive about cooking the cutlets on the stove top, but since my oven is still out of commission, I have only the stovetop to work with.  I usually bake them, but they were delicious this way as well.  We love the Perdue cutlets.  I buy them whenever they are on sale.  They even have some that are preseasoned with Italian seasonings that everyone loves.

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While the cutlets cooked, I used the broth (from which I had removed the fat)

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to make rice – which cooked simultaneously with the cutlets.

SAM_0491 This is my favorite rice recipe.

I heated up some canned black beans to go with tonight’s cutlet and rice.

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While it all was cooking, I pulled the skin off the thighs and shredded the meat and froze it for a future meal.

Once the cutlets were removed from the skillet, I poured off the liquid and froze for later use.

I then cooked up the breakfast sausage for tomorrow’s breakfast in one of the skillets!

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Whew!

So, we had a nice dinner tonight, and the sausage for tomorrow morning’s breakfast is ready. We have frozen chicken and chicken broth in the freezer for future meals.

I want to share a great find. We tried the pictured Robert Rothschild Farm Raspberry Honey Mustard Pretzel Dip

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because it sounded yummy as a dip. I ended up adding it into the sauce I made for the boneless chicken (with a little lime and sherry) and the sauce was delicious.  Recipe to follow another day!

Any time I see gluten free condiments that sound interesting, I give them a try (at least as add ins for depth of flavor).

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