all things food
Tender and flavorful cube steak is slow-cooked to juicy perfection with balsamic onion gravy in a Dutch oven. Serve over mashed potatoes for an elegant homemade meal the whole family will love.
Looking for an easy weeknight meal that’s ready in 30 minutes? Apricot chicken is tender chicken covered in a sweet, tangy apricot glaze. It’s an easy dish that goes well with rice or vegetables, making it a tasty meal anytime.
Looking for an easy entree that will impress your guests? Easy Crock Pot Ham is a super simple and effortless way to bring flavorful ham to your table this holiday season!
Take dinner to the next level with this Creamy Dijon Chicken recipe! Made with an insanely delicious sauce and simple ingredients!
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Get ready friends, because Dijon is having a moment! This Creamy Dijon Chicken starts with quick pan-seared chicken breasts that get covered with a creamy, luscious, Dijon mustard sauce. It’s one of those recipes that feels luxurious and expensive, but is really made with simple inexpensive ingredients. And my secret ingredient to making it extra special…just a hint of Worcestershire sauce. This Dijon chicken recipe is so delicious and guaranteed to be one the whole family enjoys!
This recipe uses one of my favorite ingredient combinations: Dijon mustard and Worcestershire sauce. And when they’re combined with a little bit of heavy cream and parmesan cheese, it creates the most delicious sauce! So here’s everything that you’ll need:
I don’t recommend substituting Dijon mustard with yellow mustard. Dijon mustard has a more intense, sharp flavor that goes well with sauces compared to yellow mustard that has a milder, less complex flavor.
I get it. But trust me this recipe is not super mustard-y and the flavors are balanced nicely. I tested this recipe a few times with different amounts of Dijon mustard. And I ended up with what I feel is the perfect combination. It’s just enough to taste the tangy, warm flavors of the Dijon, but not too much to where it overpowers the dish. You can always taste the sauce and add a little more mustard if you want a stronger Dijon taste.
We served this creamy dijon chicken over some fluffy mashed potatoes to soak up all of that delicious sauce. But you can also serve it with some buttered noodles, pasta, or over rice. A simple side salad or Caesar salad would also taste great. And you can never go wrong with a side of quick sautéed vegetables like this easy sautéed asparagus recipe.
See how we calculate recipe costs here.
In a small bowl mix together 1 tsp Italian seasoning, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt and 1/2 tsp freshly cracked black pepper.
Using a sharp knife, carefully fillet each chicken breast into two thinner cutlets. Season each breast with the seasoning mix on both sides.
Heat a large skillet over medium heat and add 2 Tbsp olive oil. Once the skillet is hot, add the chicken and cook on each side until golden brown and cooked through (about 4 minutes per side). Remove the cooked chicken to a clean plate and cover to keep warm.
To the same skillet add 2 Tbsp butter and 2 minced garlic cloves. Turn the heat down to medium-low and sauté the garlic for one minute until fragrant.
Next pour 1 cup chicken broth into the skillet and add 1 Tbsp Dijon mustard and 1 tsp Worcestershire sauce. Stir together and scrape up any brown bits that may be stuck to the bottom of the pan.
Now add in 1/3 cup heavy cream and 2 Tbsp parmesan cheese and stir well. Allow the sauce to simmer in the skillet for 5 minutes. Taste the sauce at this point and add a pinch of salt and pepper if desired.
Add in 2 cups of fresh spinach and stir it into the sauce allowing the heat to wilt the spinach.
Finally, return the cooked chicken breasts to the skillet and spoon the Dijon sauce over top. Allow the chicken to heat through.
Now all that’s left to do is serve this delicious Dijon chicken with some creamy mashed potatoes, pasta, or your favorite side. And don’t forget to spoon some of that yummy sauce over the top! ;)
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This green salad is a fresh, easy, and delicious addition to any meal. With crisp greens, cucumber, and onion tossed in a zesty lemon vinaigrette, it’s light, refreshing, and ready in minutes. Perfect for a quick side dish that tastes as good as it looks!
Delicious poppy seed dressing is creamy and tangy with a touch of honey. It makes the perfect complement for a fresh spinach salad with bacon and crumbled feta.
This Barley Salad recipe combines tomatoes, olives, cucumbers, and feta cheese with high-fiber pearled barley for a rich and filling salad.
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I love a healthy salad with tons of texture, and this Barley Salad recipe is a fresh and juicy flavor bomb! I combined the bold Mediterranean flavors of tomatoes, olives, cucumbers, and feta cheese with high-fiber pearled barley for a rich and filling salad. Tossed in a tangy and herbaceous dressing, this salad is the perfect side for any meal!
Barley is a chewy and nutty cereal grain that is rich in fiber and minerals and is the base of this hearty grain salad. This barley salad is similar to our couscous salad but packed with even more wholesome veggies and feta cheese!
Here’s what you’ll need to make barley salad:
Store leftover barley salad in an airtight container in the refrigerator for up to 5 days. I prefer to enjoy this salad chilled straight from the fridge!
See how we calculate recipe costs here.
Stir 2 cups of quick barley into 4 cups of briskly boiling water with 1/4 tsp sea salt.
Reduce the heat to a simmer and cover, cooking for 10 minutes. Remove from heat and let stand for 5 minutes. Fluff finished quick barley with a fork and allow it to cool while you prep your veggies.
Halve 1 cup grape tomatoes; strain and portion 1/4 cup chopped kalamata olives; peel and dice 1 cucumber; and seed and dice 1 red bell pepper, 1 small zucchini, and 1/2 red onion. Crumble 1/2 cup of feta cheese and set aside.
Mince 3 Tbsp parsley; zest and juice 1 lemon; and gather 1 Tbsp sugar, 1 tsp salt, 1/2 tsp pepper, 1 Tbsp Dijon mustard, and 1 tsp garlic powder.
Whisk 2 Tbsp red wine vinegar, 3 Tbsp olive oil, parsley, lemon juice, lemon zest, sugar, salt, pepper, mustard, and garlic powder together.
Combine the cooked and cooled quick barley, all prepped vegetables, crumbled feta cheese, and dressing in a large mixing bowl.
Toss everything to combine. Add salt and pepper if needed. Enjoy!
Enjoy this rich and filling barley salad with your next healthy meal!
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Everything you love about burgers (without the excess carbs!)
Everything you love about burgers (without the excess carbs!) These Stovetop Baked Beans are super-fast to whip up and taste great. They’re made with pantry staples in just 20 minutes!
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No barbecue or cookout is complete without a steaming pot of sweet and tangy baked beans… and the fact that there’s no bacon in these beans means everyone can enjoy them, regardless of dietary restrictions. These Stovetop Baked Beans are super-fast to whip up and taste great. I hope, like us, you already have all of these ingredients on hand, too!
We decided this recipe had to go on the blog after seeing it in action… Marsha and I were plating one of our grilled recipes for photos and we realized we didn’t have any canned baked beans on hand—or the time to cook up some bacon and do a more time-consuming oven-baked beans version! (On photography days, we have to move fast!) So, we looked through the pantry and found all of these ingredients right there and threw this together in minutes! We took a bite (because dang! they smelled great!) and knew we had a winner.
Here’s what you’ll need to make stovetop baked beans:
If you’re feeling fancy, you can cook up a few slices of bacon or some diced pancetta for a meatier flavor.
Only use enough water to just cover the beans. The water keeps everything loose and moist, but you don’t want the sauce to turn into a soup broth!
These stovetop baked beans are the perfect easy side for any cookout! I love to serve them alongside slow cooker BBQ chicken and grilled corn on the cob.
See how we calculate recipe costs here.
Add 1 Tbsp olive oil, 1 tsp smoked paprika, 1 tsp salt, and 1/2 diced onion to a medium pot. Stir and simmer on medium heat until the onions are glossy and soft.
To the pot, add 2 15-oz. cans drained pinto beans, 1/2 Tbsp Dijon mustard, 1/4 cup ketchup, 2 dashes Worcestershire sauce, 1 tsp apple cider vinegar, and 1/4 cup brown sugar.
Stir to combine and cook on medium heat for 4-5 minutes.
Add 1 cup water, as needed, until beans are just covered. Simmer on medium heat for 5-7 minutes until completely warmed through.
These quick and easy stovetop baked beans will be the hero of your next BBQ!
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This steak marinade is quick, easy, and oh-so-flavorful. Store in a mason jar for an easy marinade any day of the week.
