Sweet Mustard Chicken

I have to admit this wasn't a completely NEW recipe, but I'd only made it once before and that time I made it according to the recipe, using pork. It was absolutely delicious and I decided to give it a try with chicken. The result was great. I do think, however, that the pork hold the marinade flavor better but I would still make it again with both pork and chicken. The marinade mix seemed very odd to me but it really turns out delicious. Mike also grilled zucchini and corn on the cob for a delicious and very healthy meal.

Sweet Mustard Chicken (or Chops)

Source: Taste of Home

3 or 4 chicken breasts or pork loin chops

1/2 cup mayo (I used light)

1/4 packed brown sugar

1/4 cup prepared mustard (I used spicy brown)

2 tsp seasoned salt (I just used kosher salt)

1/3 cup red wine vinegar

In a small bowl, mix mayo, brown sugar, mustard and salt. Whisk in vinegar. Pour into a large ziploc bag; add chicken or pork. Seal and refrigerate overnight.

Discard marinade. Grill, covered, over medium heat for 20-25 minutes or until a meat thermometer says 160 degree, turning occasionally.

Yields 4 servings.

The late pork...

This recipe should have been posted last week sometime. Yea, you know how it is, time flies when you're having fun. Ha! Anyways, my favorite little caretaker, Lani, invited me over for dinner the week before last while Mike was working crazy hours and she knew I'd be all alone. Whoa is me! Anyways, she served this pork with some awesome crashed hot potatoes (yes, of course, the ones from Pioneer Woman) and veggies. It was delish! So, I decided to try to impress Mike with it. Seriously, easiest pork recipe ever and very impressive... good to serve for guests. You can see Lani's recipe here. I chose to make pork chops instead of her pick of pork loin...they were juicy, tender and so good! Go ahead, make these and impress someone in your life.

Apricot Glazed Pork

pork loin roast or pork tenderloin (I used 4 pork chops)

1/2 cup apricot preserves

1 package onion soup mix

2 tbsp. honey mustard

Preheat oven to 375 (oops, just realized I baked on 350 - no biggie). Mix preserves, soup mix and honey mustard in a small bowl. Line a baking dish with foil, leaving enough overhang to fold over the pork and make a packet. Place pork in dish and cover with preserve mixture. Seal foil around meat, and bake until pork is cooked through (the pork chops were perfect at around 50 mins) . Slice and serve with juices.