HONEY-MUSTARD PORK ROAST WITH BACON
Provided by Giada De Laurentiis
Categories main-dish
Time 2h10m
Yield 6 servings
Number Of Ingredients 11
Steps:
- For the pork: Put an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F.
- In a small bowl, add the Dijon mustard, whole-grain mustard, honey, garlic, and rosemary and mix together until smooth. Arrange the pork in a 9 by 13-inch baking pan and spread the mustard mixture evenly over the pork. Starting on 1 side, lay a piece of bacon, lengthwise, on the pork. Lay another slice of bacon on the pork making sure to slightly overlap the first piece. Continue with the remaining bacon, until the pork is fully covered in bacon. Using 3 pieces of kitchen twine, secure the bacon in place. Roast for 1 hour. Cover the pan, loosely, with foil and roast for another 10 to 20 minutes until an instant-read thermometer inserted into the thickest part of the pork registers 160 degrees F. Remove the pan from the oven and transfer the roast to a cutting board. Cover the pan with foil and allow the pork to rest for 20 minutes. Remove the kitchen twine and slice the pork into 1/2-inch thick slices.
- For the salad: In a small bowl, whisk together the lemon juice and oil until smooth. Season with salt and pepper, to taste.
- Put the arugula on a large platter and drizzle with the dressing. Arrange the pork slices on top and serve.
HONEY MUSTARD CHICKEN, BACON, AND AVOCADO SALAD RECIPE BY TASTY
Here's what you need: olive oil, honey, stone ground mustard, dijon mustard, lemon, minced garlic, salt, pepper, chicken thighs, romaine lettuce, cherry tomato, red onion, avocado, hard-boiled egg, cooked bacon
Provided by Ochi Scobie
Categories Lunch
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a small bowl, add the olive oil, honey, stone ground mustard, Dijon mustard, lemon, garlic, salt, and pepper. Whisk until smooth.
- Remove ½ of the marinade and refrigerate to use as a dressing.
- Add chicken thighs to remaining marinade and let it marinate for two hours.
- Add a teaspoon of olive oil to a nonstick pan. Sear chicken on each side until golden, crispy, and cooked through. Set aside and allow to rest.
- Put lettuce in a large bowl, add tomatoes, red onions, avocado slices, and hard-boiled egg.
- Slice chicken into strips and place in the salad.
- Add the remaining marinade to the salad and toss.
- Sprinkle bacon on top.
- Enjoy!
Nutrition Facts : Calories 548 calories, Carbohydrate 40 grams, Fat 26 grams, Fiber 5 grams, Protein 41 grams, Sugar 32 grams
BACON AND SWEET POTATO SALAD WITH WARM HONEY MUSTARD DRESSING
Tasty sweet potato salad served on baby spinach leaves. Salad features green beans, Canadian bacon, red onion, and a honey Dijon dressing. I found this recipe @ http://www.sweetpotatorecipes.net I'm posting it here for safe keeping.
Provided by SassiFras
Categories Yam/Sweet Potato
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Line a serving plate with baby spinach leaves.
- Add water and salt to skillet. Bring to a boil.
- Add sweet potatoes and green beans to skillet and cook until sweet potatoes are tender, about 7 minutes.
- Drain potatoes and green beans in colander.
- Wipe skillet and add vegetable oil. Heat over medium heat.
- Add Canadian bacon and onion to hot oil and sauté 5 minutes or until bacon is lightly browned and onions are tender.
- Spoon sweet potatoes, green beans, bacon and onions over spinach leaves.
- Add honey Dijon dressing to skillet and heat through.
- Spoon over sweet potato salad.
Nutrition Facts : Calories 125.4, Fat 3.4, SaturatedFat 0.9, Cholesterol 15.3, Sodium 498.5, Carbohydrate 16, Fiber 3.2, Sugar 3.4, Protein 8.4
BACON CIDER SAUTéED COLLARD GREENS/HONEY MUSTARD DRIZZLE
This recipe was part of a cooking lesson done on the demonstration stage at the Taste of Chicago last July. It's the creation of Chef David Blackmon of Blu 47 restaurant, in Chicago of course!
Provided by Hey Jude
Categories Collard Greens
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Boil 4 quarts of water in a large pot. Chop 12 slices of bacon into bits; place the bits in a stainless steel skillet; slowly brown while rendering fat. When bacon is brown, remove bacon from skillet (saving the bacon fat); set aside.
- Roll up bunches of collard greens cigar-style and slice into 1/4-inch slices.
- Place sliced greens in boiling water. Return skillet with bacon fat to heat; add thinly sliced onions; sauté for 1 minute.
- Using tongs, remove greens from water and place in skillet.
- Add black pepper and apple cider vinegar; cook for 5 minutes.
- Garnish with bacon bits.
- Honey mustard drizzle: Whisk together all ingredients in a bowl. Drizzle over greens.
Nutrition Facts : Calories 145.9, Fat 0.7, SaturatedFat 0.1, Sodium 35.3, Carbohydrate 34.8, Fiber 5.7, Sugar 24.9, Protein 4.3
CREAMY APPLE AND CELERY ROOT SOUP WITH GRILLED CHEDDAR, BACON AND APPLE HONEY MUSTARD SANDWICH
Provided by Rachael Ray : Food Network
Categories main-dish
Time 55m
Yield s: 4 servings
Number Of Ingredients 20
Steps:
- For the soup, heat the EVOO, 3 turns of the pan, in a soup pot or large Dutch oven. Add the chopped celeriac, parsnips, potato, onion, bay and thyme. Season with salt and pepper and cook, partially covered, to soften, 10 to 12 minutes, stirring occasionally. Add the apples and lemon juice and cook 5 minutes more. Then deglaze the pan with the Calvados or Sauterne and add the chicken stock. Simmer over medium-low heat, 20 to 25 minutes more. Then remove the bay leaf and puree the soup. If too thick, add 1 cup water to puree. Add the cream or creme fraiche, turn off the heat, cool and store for a make-ahead meal.
- Butter one side of each slice of bread. Combine the apple butter, honey and mustard and spread over opposite sides of the bread. With the buttered-side facing out, build the cheese sandwiches and individually wrap for make-ahead.
- To serve, preheat the oven to 375 degrees F. Heat the soup up over medium heat, stirring occasionally. Arrange the bacon on a slotted pan and bake until crisp, about 15 minutes. Place the bacon and sliced apples in the prepared sandwiches. Heat a griddle pan over medium heat and make the grilled cheeses, cooking until deeply golden and crisp on both sides.
HONEY MUSTARD CHICKEN WITH BACON AND MUSHROOMS
Make and share this Honey Mustard Chicken With Bacon and Mushrooms recipe from Food.com.
Provided by Boomette
Categories Chicken Breast
Time 2h52m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Make marinade by mixing together mustard, honey, and lemon juice. Add chicken breasts and refrigerate for two hours.
- Preheat oven to 350 degrees F. Heat a small amount of oil (canola or vegetable) in a skillet and add chicken breasts, discarding marinade. Cook chicken a few minutes on each side. Set aside.
- Scrape out most of the juices from the pan, and add mushrooms. Saute mushrooms until tender (a few minutes).
- Assemble chicken in a large baking dish: chicken, then bacon, then mushrooms, then cheese.
- Bake at 350 degrees F for about 20 minutes, until chicken is cooked through. Sprinkle with chopped parsley before serving.
BACON - CHEESE TOPPED HONEY MUSTARD CHICKEN
Yum!..This is what's for dinner tonight. If you like bacon and cheese, you will love this. The marinade is like a honey mustard dip...very delicious combination.. Taste of Home Feb/2005
Provided by Cassie *
Categories Chicken
Time 1h5m
Number Of Ingredients 14
Steps:
- 1. In a small bowl, combine the mustard, honey, 1-1/2 teaspoons oil and lemon juice.
- 2. Pour 1/2 cup into a large resealable plastic bag; add the chicken. Seal the bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate the remaining marinade. I marinated mine over night..
- 3. Drain and discard marinade from chicken. In a large skillet over medium heat, brown chicken in remaining oil on all sides. Sprinkle with salt, pepper and paprika. Transfer to a greased 11-in. x 7-in. baking dish.
- 4. In the same skillet, saute mushrooms in butter until tender. Spoon reserved marinade over chicken. Top with cheeses and mushrooms. Place bacon strips in a crisscross pattern over chicken.
- 5. Bake, uncovered, at 375° for 20-25 minutes or until a meat thermometer reads 170°. Sprinkle with parsley.
HONEY MUSTARD CHICKEN, AVOCADO + BACON SALAD
Make and share this HONEY MUSTARD CHICKEN, AVOCADO + BACON SALAD recipe from Food.com.
Provided by Lelandra
Categories Chicken
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Whisk marinade / dressing ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing.
- Heat a nonstick pan (or grill pan or skillet) over medium heat with about a teaspoon of oil and sear / grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
- Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry the bacon until crispy.
- Slice chicken into strips and prepare salad with leaves, tomatoes, avocado slices, corn, onion strips and chicken.
- Whisk 2 tablespoons of water into the remaining untouched marinade / dressing and drizzle over the salad. Sprinkle the bacon over the top and season with a little extra salt and cracked pepper (optional).
BACON WRAPPED SPAM BITES WITH SPICY HONEY MUSTARD
Need a quick and easy appetizer? Look no further than these Spam bites (trust us). They're juicy and the hickory-smoked flavor shines through. We love the spice rub. It balances out the flavor of the Spam and bacon. Sweet and tangy, the honey mustard is perfect for dipping.
Provided by Vickie Parks
Categories Meat Appetizers
Time 30m
Number Of Ingredients 17
Steps:
- 1. Whisk together the Dijon mustard, honey, hot sauce, and Worcestershire sauce until well blended, and set aside until ready to serve. (It's best served at room temperature, so you won't need to refrigerate the spicy honey mustard.)
- 2. Place all of the spice rub ingredients in a gallon-size Ziploc bag, and shake well until thoroughly blended.
- 3. Cut the Spam into 16 cubes. Place Spam cubes in Ziploc bag and shake until cubes are coated with the seasoning rub.
- 4. Lie the 16 bacon slices on a flat surface. Place one seasoned Spam cube at the tip of each bacon slice, and roll to the other end so that the top and bottom of Spam is wrapped inside the bacon slice, leaving the sides open (i.e., so sides aren't wrapped in bacon). Secure the end with a toothpick or short skewer.
- 5. FOR GRILLING: Place Spam Bites on hot for grill 7 to 10 minutes or until bacon is crisp-cooked but still moist, turning frequently for even grilling. FOR OVEN-BAKING: Spam Bites can also be placed on a foiled lined baking sheet and roasted in the oven for 15 to 20 minutes at 375°F. It's best to have about an inch space between them, as they'll stick together and tear the bacon wrap if too close together on the baking sheet.
BACON AND HONEY-MUSTARD COLESLAW
From Betty's Soul Food Collection... Lemon yogurt and mustard create the zippy dressing for a veggie-packed coleslaw.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 16
Number Of Ingredients 11
Steps:
- In medium bowl, mix dressing ingredients until well blended and smooth.
- In large bowl, mix all salad ingredients except bacon. Add dressing; toss to mix well. Serve immediately or refrigerate until serving time. Spoon into serving bowl; sprinkle with bacon.
Nutrition Facts : ServingSize 1 Serving, TransFat 0 g
HONEY MUSTARD BACON
Honey mustard bacon pairs perfectly with any brunch menu--easily made in the oven.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h5m
Yield 8
Number Of Ingredients 2
Steps:
- Heat oven to 350°F. Line cookie sheet with foil. Place wire rack on foil.
- Brush both sides of bacon slices with honey mustard. Arrange bacon in single layer on rack. Bake 20 minutes.
- Turn bacon over. Bake 10 to 15 minutes longer or until golden brown. Remove from rack. Cool completely, about 15 minutes.
Nutrition Facts : Calories 45, Carbohydrate 0 g, Cholesterol 10 mg, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 0 g, TransFat 0 g
CHICKEN WITH BACON AND HONEY-DIJON MUSTARD
Make and share this Chicken With Bacon and Honey-Dijon Mustard recipe from Food.com.
Provided by pink cook
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook the bacon in a skillet over medium heat until crisp. Remove with a slotted spoon, reserving bacon drippings in the pan. Drain bacon on paper toweling, then crumble and set aside.
- Dredge the chicken pieces with flour, shaking off excess. Place the skillet with the reserved bacon drippings over medium heat, add the chicken and cook until pieces are browned on all sides.
- Transfer chicken to a baking dish. Bake the chicken uncovered at 350ºF., until the juices run no longer pink from the center of the chicken.
- In a small bowl, combine the honey, Dijon mustard, curry powder, salt, and pepper to taste.
- Drizzle the mixture over the chicken and bake uncovered until tender and the glaze looks lighty browned on top of the chicken pieces.
- Top with crumbled bacon just before serving.
- MY PERSONAL NOTE UPDATED: I have already made the necessary corrections to this recipe according with the review and hope this time will work fine. Thanks for letting me know.
HONEY-MUSTARD PORK ROAST WITH BACON
I saw Giada from Food Network make this and it looked so delicious I had to try it, and it was FANTASTIC! The directions on the FN site do not say to lay the twine in the pan FIRST, THEN add the roast, then the bacon. But this is how she did it on the show and it looks much easier to tie it up that way. I also double the garlic as we love garlic. I hope you try this for any special occasion. Time does not include resting time.
Provided by Scoutie
Categories Pork
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Special equipment: kitchen twine.
- Put an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F.
- In a small bowl, add the Dijon mustard, whole-grain mustard, honey, garlic, and rosemary and mix together until smooth.
- Arrange the pork in a 9 by 13-inch baking pan and spread the mustard mixture evenly over the pork.
- Starting on 1 side, lay a piece of bacon, lengthwise, on the pork. Lay another slice of bacon on the pork making sure to slightly overlap the first piece. Continue with the remaining bacon, until the pork is fully covered in bacon.
- Using 3 pieces of kitchen twine, secure the bacon in place.
- Roast for 1 hour. Cover the pan, loosely, with foil and roast for another 10 to 20 minutes until an instant-read thermometer inserted into the thickest part of the pork registers 160 degrees F.
- Remove the pan from the oven and transfer the roast to a cutting board. Cover the pan with foil and allow the pork to rest for 20 minutes.
- Remove the kitchen twine and slice the pork into 1/2-inch thick slices.
Nutrition Facts : Calories 794.8, Fat 46.4, SaturatedFat 16.1, Cholesterol 245.3, Sodium 704.5, Carbohydrate 7.7, Fiber 0.6, Sugar 6.2, Protein 81.8
HONEY MUSTARD BACON-WRAPPED CHICKEN
These sweet-salty dippers go over big with kids and adults alike. Guests at my daughter's 13th birthday party couldn't get enough of the bacon-wrapped chicken and yummy sauce.-Kim J. Forni, Claremont, New Hampshire
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 4 dozen (1-1/2 cups sauce).
Number Of Ingredients 14
Steps:
- In a small bowl, whisk the first six ingredients. Pour into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate 4 hours or overnight., In a small bowl, combine sauce ingredients; set aside. Cut bacon strips crosswise into thirds. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain., Drain chicken, discarding marinade. Wrap a bacon piece around each chicken piece; secure with a toothpick., Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill chicken, covered, over medium heat or broil 4 in. from heat 3-4 minutes on each side or until bacon is crisp and chicken is no longer pink. Serve with sauce.
Nutrition Facts :
HONEY MUSTARD PORK ROAST W/BACON
Steps:
- Place oven rack in lower 1/3 of oven. Preheat 350F. In a small bowl, add dijon mustard, whole-grain mustard, honey, garlic, and rosemary; mix together until smooth. Arrange the pork in a 9x13 baking glass dish. Spread the mustard mixture evenly over the pork. Starting on 1 side, lay bacon 2 strips at a time lengthwise on the pork. Lay another 2 strips overlapping the first. Continue until pork in fully covered in bacon. Using 3 pieces of kitchen twine, secure the bacon in place. Roast for 1 hour. Cover the pan loosely with foil and roast for another 10-20 min. until an instant read thermometer inserted into the thickest part of the pork registers 160F. Remove the pan from oven and transfer roast to cutting board. Cover with foil and allow to rest for 20 min. Remove the kitchen twine and slice the pork into 1/2" thick slices.
HONEY MUSTARD BACON WRAPPED CHICKEN
I'm always looking for fast, easy recipes. I recently came up this dish and it was a big hit with the family! The chicken was juicy and the sauce glazed the chicken and blended with the bacon to make it delicious.
Provided by Jennifer DeShazo
Categories Sandwiches
Time 1h15m
Number Of Ingredients 3
Steps:
- 1. Preheat your oven to 375 degrees. Cover the bottom of a casserole dish with about an inch of water and position next to your chicken breasts so it can be reached easily.
- 2. Take your chicken breasts and wrap each breast completely with two slices of bacon (you may try maple flavored bacon for added sweetness or peppered for a touch of spice).
- 3. Lay each breast in the casserole dish. Open the honey mustard barbecue sauce and drizzle over the chicken breasts until all are well covered.
- 4. Bake for 45 minutes to an hour, checking midway through as oven temperatures vary. Chicken should be juicy and bacon will be crisp on top with the sauce covering chicken with a honey-brown glaze.
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