30-minute Mongolian Beef: Vegetable Oil 1/2 Teaspoon Minced Fresh Ginger 1 Tablespoon Minced Garlic 1/2 Cup Low Sodium Soy Sauce 1/2 Cup Water 2/3 Cup Dark Brown Sugar 1 (1-pound) Flank Steak, 3 Scallions (green Parts Only), Sliced Into 1-inch Pieces. Use Honey Instead Of Sugar.

Source: www.justataste.com

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Honey Mustard Crusted Chicken Breast with Pecans

Honey Mustard Crusted Chicken Breast with Pecans
Cuisine: American
Recipe type: Meat & Chicken

Prep time: 
Cook time: 
Total time: 

  • 4 (4-ounce) boneless, skinless chicken breast halves
  • 3 tablespoons Dijon mustard
  • 1½ tablespoons honey
  • ⅓ cup melted butter
  • 1 cup bread crumbs
  • 1 teaspoon dried basil
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • 1 cup finely chopped pecans
  • 1 lemon, cut into 4 wedges
  • salt and pepper to taste

  1. Preheat the oven to 400ºF. Cover a sheet pan with aluminum foil and lightly butter.
  2. In a small bowl, whisk together the mustard, honey, and butter. Brush the chicken breasts with the honey mixture then season with salt and pepper.
  3. In a shallow dish such as a pie pan, combine the breadcrumbs, basil, thyme, oregano, pecans, salt, and pepper. Press the chicken into the breadcrumb mixture to coat, then repeat on the other side.
  4. Place on the sheet pan and bake until the chicken is no longer pink in the middle, about 25 minutes.
  5. Allow the chicken to rest for 5 minutes, then serve with lemon wedges.


Honey Mustard Crusted Chicken Breast with Pecans

Honey Mustard Crusted Chicken Breast with Pecans

Honey Butter Pork Tenderloin


  • 1 1/2 pounds pork tenderloin
  • 4 tablespoons butter
  • 2 tablespoons honey
  • 1/2 teaspoon Cajun seasoning
  • 1/2 teaspoon black pepper
  • 3/4 cup water


  1. Preheat oven to 375 degrees.
  2. Heat butter and honey in a pot suitable for the oven.
  3. Trim pork of excess fat and silverskin.
  4. Season pork with black pepper and Cajun seasoning.
  5. Place tenderloin in pot and cook one side for 5 minutes, then the other for 5 minutes.
  6. Be sure not to burn the honey, if so, reduce heat to low.
  7. Move to oven for 15-20 minutes (no need to cover)
  8. Check whether roasted through, as a thicker tenderloin may take longer. If ready, take out of oven and put tenderloin on a plate so long (covered with foil or another plate).
  9. Place pot on the heat, add a bit of water to simmer for around 5 mins, until reduced to 1/2 cup.
  10. Cut pork in slants and pour sauce generously.