This Honey Mustard Glazed Chicken with Roasted Sweet Potatoes is a delicious and easy-to-prepare dinner that the whole family will love!

 With just a few simple ingredients and about an hour of time, you can have a restaurant-quality meal on the table. Start by preheating your oven and tossing the sweet potato and onion mixture. While that's roasting, whip up the flavorful honey mustard marinade and bake the chicken to tender, juicy perfection. Serve it all together for a wholesome, balanced meal that's sure to impress.

Best Crispy Chicken Ever | Wild Cookbook

Step 1: Prepare the Chicken
In a small bowl, whisk together the honey mustard, olive oil, lemon juice, apple cider vinegar, garlic powder, thyme, salt, and pepper.

0.5 cup honey mustard
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon apple cider vinegar
1 teaspoon garlic powder
0.5 teaspoon dried thyme
0.5 teaspoon salt
0.25 teaspoon black pepper
Step 2: Bake the Sweet Potatoes
Preheat oven to 400°F. Toss the diced sweet potatoes and red onion with 2 tablespoons of olive oil on a baking sheet. Season with salt and pepper. Roast for 25-30 minutes, until potatoes are tender.

4 medium sweet potatoes, peeled and diced
1 red onion, diced
2 tablespoons olive oil
0.5 teaspoon salt
0.25 teaspoon black pepper
Step 3: Bake the Chicken
Place the chicken breasts in a baking dish. Brush the honey mustard mixture over the top of the chicken. Bake for 25-30 minutes, until chicken is cooked through.

4 pounds chicken breasts
Honey mustard mixture from Step 1
Step 4: Serve
Serve the honey mustard glazed chicken with the roasted sweet potatoes.

Meat & Dairy
4 pounds chicken breasts
0.5 cup honey mustard
Fresh Produce
4 medium sweet potatoes (peeled and diced)
1 red onion (diced)
Pantry Items
2 tablespoons olive oil
2 tablespoons honey
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1 tablespoon lemon juice
Spices & Herbs
1 teaspoon garlic powder
0.5 teaspoon dried thyme
0.5 teaspoon salt
0.25 teaspoon black pepper

This delicious Hawaiian-inspired Slow Cooker Beef Stew is easy to prepare and perfect for a cozy weeknight dinner. 

Simply brown the beef, then let the slow cooker do the work as the flavors meld together over 6-8 hours. Serve the tender beef over steamed broccoli and zucchini noodles for a complete and nourishing meal. With just 20 minutes of prep, this recipe is sure to become a new family favorite. Enjoy!

Kings Hawaiian Steamed Dogs

Meat & Dairy
2 pounds beef stew meat
2 cups unsweetened coconut milk
Fresh Produce
1 pound broccoli florets
2 medium zucchinis, spiralized into noodles
1 medium onion, diced
2 cloves garlic, minced
1 inch fresh ginger, peeled and grated
Pantry Items
1 (8 oz) can tomato sauce
1/4 cup brown sugar
2 tablespoons soy sauce
2 tablespoons apple cider vinegar
1 tablespoon cornstarch
Spices & Herbs
1 teaspoon ground black pepper
1/2 teaspoon salt

Step 1: Brown the beef
In a large slow cooker, add the beef stew meat and brown on all sides over medium-high heat.

2 pounds beef stew meat
Step 2: Add the vegetables and sauce
To the slow cooker, add the diced onion, minced garlic, grated ginger, tomato sauce, brown sugar, soy sauce, and apple cider vinegar. Stir to combine.

1 medium onion, diced
2 cloves garlic, minced
1 inch fresh ginger, peeled and grated
1 (8 oz) can tomato sauce
1/4 cup brown sugar
2 tablespoons soy sauce
2 tablespoons apple cider vinegar
Step 3: Cook the stew
Cover the slow cooker and cook on low for 6-8 hours, or until the beef is very tender.

Tauomom 焼き網丸型 炭焼き 脚付 ステンレス鋼 頑丈 BBQ網 バーベキューアミ バーベキュー グリルシート 多目的 BBQ 焼肉 焼き鳥 燻製アミロースト バーナーパット 蒸し 焦げ付き防止 高温耐性 食器洗剤可 再利用可能 (18cm（直径）)

Tauomom

ホーム&キッチン

Step 4: Thicken the stew
In a small bowl, whisk together the cornstarch and 2 tablespoons of the stew liquid until smooth. Stir the cornstarch mixture into the slow cooker and cook on high for 15-20 minutes until thickened.

1 tablespoon cornstarch
2 tablespoons stew liquid
Step 5: Steam the broccoli
In a steamer basket, steam the broccoli florets for 5-7 minutes until tender-crisp.

1 pound broccoli florets
Step 6: Prepare the zucchini noodles
Use a spiralizer to cut the zucchinis into noodles.

2 medium zucchinis
Step 7: Serve
Serve the slow cooker Hawaiian beef stew over the steamed broccoli and zucchini noodles.

Cooked beef stew
Steamed broccoli
Zucchini noodles

This Crispy Skin Salmon with Asparagus Risotto and Buttered Carrots is a delicious and impressive meal that can be prepared in around 45 minutes.

 Start by preparing the salmon, then work on the creamy risotto with tender asparagus while the carrots cook. The crispy salmon paired with the rich, cheesy risotto and sweet, buttered carrots makes for an amazing dinner. With a little multitasking, you'll have a restaurant-worthy meal on the table for your family in no time. Enjoy!

I cooked salmon skin-side down first

Meat & Dairy
4 (6 ounce) salmon fillets
2 cups unsalted butter
1 cup parmesan cheese, grated
Fresh Produce
1 bunch asparagus, trimmed
8 carrots, peeled and sliced
1 onion, diced
3 cloves garlic, minced
Pantry Items
2 cups arborio rice
4 cups chicken or vegetable broth
0.5 cup dry white wine
Spices & Herbs
1 teaspoon dried thyme
0.5 teaspoon dried oregano
0.25 cup fresh parsley, chopped
Salt and pepper to taste
Step 1: Prepare the Salmon
Pat the salmon fillets dry with paper towels and season them generously with salt and pepper. In a large skillet, melt 1 tablespoon of the butter over medium-high heat. Add the salmon fillets, skin-side down, and cook for 4-5 minutes until the skin is crispy. Flip the fillets and cook for another 3-4 minutes until the salmon is cooked through.

横浜中華街　クリスピーフィッシュスキンエッグヨーク（鹹蛋黄酥脆魚皮）crispy fish skin saltd egg100g 珍味・おつまみ　♪

東方新世代　横浜中華街

食品＆飲料

4 (6 ounce) salmon fillets
1 tablespoon unsalted butter
Salt and pepper to taste
Step 2: Make the Asparagus Risotto
In a large saucepan, bring the chicken or vegetable broth to a simmer over medium heat. In a separate pot, melt 2 tablespoons of butter over medium heat. Add the onion and garlic and cook for 2-3 minutes until fragrant. Add the arborio rice and stir to coat with the butter. Pour in the white wine and cook, stirring constantly, until the wine is absorbed. Ladle in the hot broth, 1/2 cup at a time, stirring constantly until the liquid is absorbed before adding more. Continue this process until the rice is tender and creamy, about 20-25 minutes. During the last 5 minutes of cooking, add the asparagus. Remove from heat and stir in the parmesan cheese, 2 tablespoons of butter, and the chopped parsley. Season with salt and pepper to taste.

2 tablespoons unsalted butter
1 onion, diced
3 cloves garlic, minced
2 cups arborio rice
0.5 cup dry white wine
4 cups chicken or vegetable broth
1 bunch asparagus, trimmed and chopped
1 cup parmesan cheese, grated
0.25 cup fresh parsley, chopped
Salt and pepper to taste
Step 3: Prepare the Buttered Carrots
In a skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the sliced carrots and cook, stirring occasionally, until the carrots are tender, about 12-15 minutes. Season with salt and pepper to taste.

2 tablespoons unsalted butter
8 carrots, peeled and sliced
Salt and pepper to taste