Ham Honey Mustard Cheese Sliders

Ham Honey Mustard Cheese Sliders

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings: 12 sliders

Ingredients

• 12 Hawaiian buns
• 1/2 – 3/4 pound ham
• 1/2 pound provolone cheese
• Homemade honey mustard sauce-
• 1/4 cup mayo
• 1 Tbsp sour cream
• 3 Tbsp honey
• 1 1/2 Tbsp Dijon mustard
• 1/8 tsp paprika
• Top with-
• 3 Tbsp butter, melted melted
• 1/8 tsp garlic powder
• Poppy seed

Instructions

1. Preheat oven to 365°F.
2. Cut the rolls in half. Remove top of rolls.
3. Lay out the ham, overlapping each other. Add the cheese, overlapping over the ham.
4. Combine ingredients for the sauce. Spread half of the sauce over the cheese. Add the top of the buns.
5. Combine melted butter and garlic. Brush top of rolls. Lightly sprinkle with poppy seeds. 
6. Cover with foil. Bake 18-20 minutes until cheese completely melts. Remove foil, bake another 3-5 minutes until tops of rolls are golden.
7. Dip in the extra sauce if desired. Enjoy, friends! 
   

source:https://valentinascorner.com

Honey BBQ Chicken Strips

Honey BBQ Chicken Strips

Prep time 15 mins
Cook time 35 mins
Total time 50 mins
Author: Trish - Mom On Timeout
Recipe type: Dinner, Appetizer
Serves: 8 servings

Ingredients

• 2 lbs chicken tenders or boneless skinless chicken breasts, cut into strips
• 1 tsp salt
• 1 tsp pepper
• vegetable oil for frying
• 4 cups buttermilk, divided
• 1 tbsp hot sauce
• 2 cups flour
• 1 tsp salt
• 1 tsp pepper
• 1 tsp garlic powder
• 1 tsp paprika
• 1 cup barbecue sauce
• ¼ cup honey
• 1 tbsp apple cider vinegar (optional)

Instructions

1. Season chicken strips with salt and pepper and marinate in 2 cups buttermilk for at least 2 hours.
2. Bring oil to 350-360F in a large frying pan, about 1 inch deep.
3. Preheat oven to 350F.
4. Combine flour, salt, pepper, garlic powder and paprika in a shallow bowl and stir to combine.
5. In a separate bowl, combine 2 cups of buttermilk and hot sauce, set aside.
6. Combine barbecue sauce, honey, and apple cider vinegar in a shallow bowl, set aside.
7. Remove the chicken strips from the buttermilk and shake off the excess.
8. Dip the chicken strip in flour mixture, then in the buttermilk and hot sauce mixture, and then back in the flour mixture Shake off excess flour.
9. Gently place in the hot oil and fry, turning over when golden brown. Drain on paper towels or on a rack.
10. Repeat until all chicken has been fried. The chicken doesn't need to be cooked through because we'll be finishing it off in the oven.
11. Gently dip the strips in the barbecue sauce and honey mixture or use brush the mixture onto the strips. Shake off excess.
12. Place chicken strips on a parchment line baking sheet and bake for 20 minutes or until cooked through. Baking time will depend on the size of your chicken strips.
13. Note: if you want to spice these up a bit, add some hot sauce or sriracha to the honey-bbq glaze.

source:http://www.momontimeout.com/

Juicy Grilled Honey Mustard Glazed Pork Chops

Juicy Grilled Honey Mustard Glazed Pork Chops

Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course: BBQ, Main Course
Cuisine: American
Servings: 4 chops w/ sauce
Calories: 311 kcal
Author: Michele

Ingredients

• 4 6 oz (1 1/2" thickness) center cut boneless pork chops
• 1/3 cup honey
• 3 Tablespoons Dijon Mustard
• 1 Tablespoon Dry Hot mustard (can sub with Dijon if you don't have it)
• 3 Tablespoons Apple Cider Vinegar
• 4 cloves garlic, minced
• 1/3 cup onion, minced
• 1/2 teaspoon salt
• 1 teaspoon basil, minced

Instructions

1. Place all ingredients except for the pork chops  in a plastic bag. Seal and mix well.  Then open bag, and place pork chops in the bag, seal while removing any additional air in the bag.  Place in the fridge for a minimum of 30 minutes up to overnight.
2. If you place the pork chops in the fridge longer than 30 minutes you will need to remove them 30 minutes before you wish to grill them to allow them to come to room temperature.
3. Turn on your gas grill, or get coals ready to heat for a two temperature cook area.  On a gas grill, have one area on high, and one area on medium.  With charcoal, know where the hot spots are and know where its a lot cooler.  
4. While the grill is heating up, pull out the pork chops and place on a plate, shaking off any additional marinade.  Place leftover sauce in a sauce pan and bring to boil for 5 minutes to cook any remaining pork juices.  Set aside to serve over top of cooked pork chops.
5. Place pork chops on the hot area of the grill for 3-5 minutes per side to sear the edges and caramelize the outer area.  Then slide the pork chops to the cooler temp and cook for 5-10 minutes (flipping again at 5 minutes) until the pork is 145°.  (this is the temp recommended by the usda for safe eating.)
6. Remove from the grill when it attains 145° and let it rest for 5 minutes before serving.  Spoon cooked sauce over the top and serve immediately. (optionally, you can sprinkle extra basil on for contrasting color before serving!) 

source:https://www.westviamidwest.com

Baked Honey BBQ Popcorn Chicken

Baked Honey BBQ Popcorn Chicken

yield: SERVES 8 AS A SNACK; 4 AS A MEAL
prep time: 30 MINUTES
total time: 1 HOUR

Ingredients:

• 2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
• 1 cup (125g) all-purpose flour
• 5 cups (140g) corn flakes cereal, crushed lightly
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon garlic powder
• ¼ teaspoon smoked paprika
• 2 large eggs
• ¼ cup (60ml) milk

Easy Honey BBQ Sauce

• 3/4 cup (222g) your favorite BBQ sauce (I like Sweet Baby Rays Original)
• 1/4 cup (80g) honey
• 1/4 cup (68g) ketchup

Directions:

1. Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
2. Place the bite-sized pieces of chicken in a large bowl. Add flour and stir to coat each piece. Set aside.
3. Place the corn flakes, salt, pepper, garlic powder, and smoked paprika into a large bowl. Set aside. Whisk the eggs and milk together in a small bowl.
4. This next step gets your hands a little messy so have paper towels nearby. Dip each piece of chicken in the egg mixture, letting any excess drip off. Then generously roll in the cornflake mixture, shaking off any excess. Place onto the prepared baking sheet. Repeat with all chicken bites.
5. Bake for 18 minutes, flipping once at the 9-10 minute mark. (During this time, I make the sauce in step 6.) Remove from the oven and allow to cool for 5 minutes.
6. Heat the sauce ingredients in a small saucepan over medium heat for 6-7 minutes, whisking occasionally.
7. Carefully place the chicken bites into a large bowl. Pour the warm honey BBQ sauce on top and gently stir to coat. Serve warm. Leftovers keep well in the refrigerator for up to 1 week. Reheat in the microwave until warmed through.

Make ahead tip: Prepare the popcorn chicken through step 4. Refrigerate for up to 1 day before continuing with step 5. You can also freeze the baked popcorn chicken before tossing in the honey BBQ sauce. Bake frozen popcorn chicken in a 350°F (177°C) oven for 20 minutes or until warmed through.

source:https://sallysbakingaddiction.co

Honey Chipotle Chicken Crispers

Honey Chipotle Chicken Crispers

Prep time 15 mins
Cook time 20 mins
Total time 35 mins
Author: Tiffany
Recipe type: Main Dish
Cuisine: American
Serves: 4

Ingredients

• 3-4 boneless skinless chicken breasts, pounded to ½ inch thickness and sliced into strips
• 1 cup flour
• 2 cups panko bread crumbs
• 1 teaspoon each salt and pepper
• 2 eggs, lightly whisked
• 8 tablespoons butter, melted

sauce

• ? cup honey
• ½ cup sugar
• 2 teaspoons chipotle adobo sauce (the sauce that chipotle peppers are packed in inside the can! These can be found in the latino section at the market near the canned jalapeños.)
• 1 tablespoon hot sauce (I used Franks)
• ½ teaspoon salt
• ½ teaspoon garlic powder
• ¼ cup ketchup
• 1 tablespoon white vinegar
• ? cup cold water + 2 tablespoons corn starch
• optional: ranch dressing for dipping

Instructions

1. Preheat oven to 400. Pour melted butter onto a large baking sheet and brush to coat entire surface.
2. Whisk together flour, and salt and pepper in a bowl. Place bread crumbs in a second bowl, and eggs in a third bowl. Dip chicken into flour and turn to coat. Next, dip chicken into egg, turning to coat, and lastly into panko bread crumbs, tossing to coat well. Place coated chicken strips in a single layer on prepared baking sheet. Bake 8-10 minutes, then flip strips over and bake another 8 minutes. Remove from oven.
3. While the chicken strips are baking, prepare the sauce. Add all ingredients except for water and corn starch to a large sauce pan and bring to a gently boil, whisking throughout. Whisk together cold water and corn starch until corn starch is dissolved. When sauce reaches a boil, add corn starch-water mixture and stir until sauce thickens. Reduce heat to low.
4. When chicken strips are finished baking, dip chicken strips in sauce, tossing to coat. Serve warm with ranch dressing for dipping if desired.

source:http://www.lecremedelacrumb.com/