Tag: maple syrup

Dinner’s Planned: Make These Quick Sticky Chicken Thighs Tonight
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These sticky chicken thighs are delicious with crispy skin and bold flavor in every bite. They’re oven-roasted until juicy with a thick maple-soy glaze that caramelizes as it bakes for the perfect sweet and savory finish.
Flavor: A well-balanced sweet and savory glaze made with maple, garlic, and Dijon for depth.

Skill Level: Simple and beginner-friendly with hands-off oven roasting.

Swaps: Maple syrup can be swapped with honey, and gluten-free tamari works in place of soy sauce.

Serving Suggestions: Use extra sauce for drizzling over rice, veggies, or roasted potatoes.
Pantry Staple Ingredients
- Chicken Thighs: Bone-in, skin-on thighs are the best choice for sticky chicken thighs with crispy skin and juicy meat. Boneless chicken thighs can work too, but they will cook faster. Skinless thighs aren’t recommended.
- Garlic: Fresh minced garlic gives the best sharp flavor. Pre-minced can be used for a milder flavor.
- Maple Syrup: Maple syrup gives this recipe its signature sticky-sweet texture and rich flavor. Honey is the close swap, and it tastes great, especially with the tang of apple cider vinegar.
- Dijon: Dijon mustard will emulsify the glaze and add a savory sharpness; whole grain or yellow mustard can work in a pinch.
- Variations: Add in some red pepper flakes for spice, or garnish with sesame seeds and sliced green onions.
How to Make Seriously Sticky Chicken Thighs
1. Pat dry, season, and oven-roast the chicken partway.
2. Simmer the maple-soy glaze (full recipe below).
3. Brush sauce all over the thighs, return them to the oven until the glaze caramelizes and the chicken is cooked through.
4. Broil briefly until golden, rest, and serve.
Pat the chicken dry so the skin crisps up nicely before seasoning.

If your sauce gets too thick, stir in a little water or chicken broth.

Line your pan with foil or parchment to make cleanup easier.

Use an instant-read thermometer to ensure the chicken thighs hit 165°F–175°F before serving.

Glaze twice in the last 10 minutes for extra sticky goodness, and broil 1–2 minutes if you want more color.

Double the sauce if you like extra for serving.

Brush the sauce on pork chops, beef meatballs, salmon, or even tofu during the last 10 minutes of cooking for a tasty glaze.
Make the Most of Your Leftovers

These sticky chicken thighs store and reheat beautifully, making them ideal for leftovers or meal prep.

To store, allow the chicken to cool completely, then transfer to an airtight container and refrigerate for up to 4 days. Cooked thighs can also be frozen for up to 3 months, with extra sauce stored separately.

To reheat, pop them in a 350°F oven until warmed through and brush with a little sauce to keep them juicy. Or microwave in short bursts until warm, and then air fry or broil for a couple of minutes to crisp up the skin.

Sticky, Saucy, and Glazed Favorites

Did you make these sticky chicken thighs? Leave a comment and a rating below.
Prep Time 5 minutes

Cook Time 47 minutes

Resting Time 5 minutes

Total Time 57 minutes

Preheat the oven to 400°F. Line a large rimmed baking sheet with foil or parchment and spray generously with nonstick spray.

Pat the chicken thighs dry with paper towels. Season both sides with salt and pepper, then place them skin-side up on the prepared baking sheet. Bake for 35 minutes.

Meanwhile, in a small saucepan, melt the butter over medium heat. Add the garlic and cook just until fragrant, about 1 minute.

Whisk in the maple syrup, soy sauce, vinegar, mustard, garlic, and cornstarch. Bring to a low boil over medium heat and continue whisking until thickened, about 3 minutes. Remove from the heat. Set aside ⅓ of the sauce for serving.

Remove the baking sheet from the oven and flip each thigh. Brush the underside with the maple sauce.

Flip the chicken again and brush the tops of the thighs generously with the maple sauce.

Return the pan to the oven and roast for an additional 10 to 15 minutes or until the chicken reaches an internal temperature of 165°F. Broil for 2 to 3 minutes if desired.

Let rest for 5 minutes before serving. Serve with reserved sauce.

Pat the chicken dry for crispy skin.

Line the pan with foil or parchment to prevent burning.

If the sauce gets too thick, thin it out with a little water or broth.

Serving: 1chicken thigh | Calories: 395 | Carbohydrates: 16g | Protein: 24g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 145mg | Sodium: 696mg | Potassium: 368mg | Fiber: 0.2g | Sugar: 12g | Vitamin A: 159IU | Vitamin C: 0.2mg | Calcium: 39mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Chicken, Dinner, Entree, Main Course

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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January 14, 2026
Supermom In Training: Sugar Shacking in Quebec

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Hooray for Sugar Shack season in Quebec! Ahh, yes, the copious amounts of maple syrup, the sleigh rides through the tapped trees, the animals, the music, and the fun. There’s really nothing more “Quebecois” than sugar shacks.

And there are loads of great ones in and around Montreal. We recently hit up Constantine in Saint-Eustache and the bean loved it. We started the experience off with a walk through their little petting zoo, followed by a puppet show held in the building that also had a doll museum. Then we enjoyed some music and dancing, and a horse-drawn sleigh ride, before moving into the dining room, where out party of 36 sat at long family-style tables passing around super authentic (and delicious foods): beets and homemade pickles, bread (to which the bean exclaimed, “Hey, this doesn’t have maple syrup on it!), and coleslaw, followed by cast iron skillets of eggs and ham, bowls of potatoes along with baked beans, and finally, dessert: sugar pie and ice cream, or pancakes. We smothered everything with their liquid gold.

The last part of our experience was, of course, moving into the building that had the maple syrup on snow, which we happily rolled onto our popsicle sticks.

If you haven’t brought your kids to a sugar shack, this spring is the season to do it! Catered to families, there’s no shortage of fun to be had at these authentically Quebec locales!

A full-time work-from-home mom, Jennifer Cox (our “Supermom in Training”) loves dabbling in healthy cooking, craft projects, family outings, and more, sharing with Suburban readers everything she knows about being an (almost) superhero mommy.

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April 1, 2025
Glazed Ham Steaks
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Ham steaks are coated in a sweet and simple glaze and pan-fried to perfection for a meal that’s on the table in less than 10 minutes.

These steaks pair well with almost any side dish.

What is a Ham Steak?

Ham steak is simply a slice of ham cut from a whole ham roast. It’s often sold at the grocery store boneless and pre-cooked, making it a quick and easy meal option. You can also buy ham steaks with a bone in the middle, which cook the same way. Ensure the package says “fully cooked.”

This ham steaks recipe is great for a quick meal and great for when you don’t have time to bake a whole ham and they can be used in sandwiches, soups, and salads.

How to Cook Ham Steak

This simple weeknight meal is ready in less than 10 minutes.
1. Fry ham steaks in a skillet with butter (as per the recipe below).
2. Combine glaze ingredients and brush over ham steaks.
3. Continue to cook until the glaze is cooked onto the steaks.
What to Serve with Ham Steak

For dinner, serve with a dollop of mustard and add garlic mashed potatoes or roasted potatoes and a veggie like parmesan roasted broccoli or green beans.

For breakfast, serve with poached eggs!

Leftovers

Store leftover ham steaks in the refrigerator for up to 4 days. Use them in your favorite leftover ham recipes.

More Quick Ham Recipes We Love

Glazed Ham Loaf

Pork

Ham Balls

Main Dishes

Ham and Cheese Sliders

Sandwiches

Deviled Ham

Pork

Did your family love these Glazed Ham Steaks? Leave us a rating and a comment below!
4.99 from 98 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Glazed Ham Steaks

This ham steak is covered in a sweet glaze and served with mustard for a quick & easy entree!

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Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 4

Author Holly Nilsson

Equipment

Frying Pan

Pastry Brush

Ingredients

▢ 1 ½ pounds ham steaks

For the Glaze

▢ 2 tablespoons brown sugar

▢ 2 tablespoons maple syrup

▢ 1 tablespoon Dijon mustard

▢ 1 tablespoon butter melted

▢ ½ tablespoon apple cider vinegar

Instructions

In a small bowl, mix brown sugar, maple syrup, mustard, butter, and cider vinegar. Brush the glaze mixture over both sides of the ham.

Heat a large frying pan over medium heat. Add the ham steaks and cook for 2 to 3 minutes per side.

Flip and cook for an additional 2 -3 minutes until heated through, and the glaze is sticky.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or in a frying pan with a little extra maple syrup and Dijon mustard to refresh the flavors!

4.99 from 98 votes

Nutrition Information

Calories: 285 | Carbohydrates: 13g | Protein: 33g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 84mg | Sodium: 2229mg | Potassium: 575mg | Fiber: 1g | Sugar: 12g | Vitamin A: 87IU | Vitamin C: 55mg | Calcium: 23mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Ham, Main Course, Pork

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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March 27, 2024
Bacon Wrapped Brussels Sprouts
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Sweet, salty, and savory, oven-roasted bacon-wrapped Brussels Sprouts are the perfect side dish or appetizer!

Wrap Brussels sprouts in bacon strips, brush them with maple syrup, and roast until the bacon is sticky-crisp.

Ingredients for Bacon Wrapped Brussel Sprouts

Brussels Sprouts – If the Brussels are large, cut them in half, if they’re smaller they can be left whole. This recipe works best with fresh Brussels as frozen can release too much water.

Bacon – Use regular strips of bacon (not thick) and cut them into thirds. Thick-cut bacon will take too long to crisp, which overcooks the Brussels sprouts.

Glaze – Maple syrup makes this recipe super easy, but Brussels can be sprinkled with brown sugar (like we do for bacon-wrapped mini smokies). Feel free to mix in your faves including balsamic vinegar, sriracha, cayenne pepper, or honey.

How to Make Bacon-Wrapped Brussels Sprouts

Just 3 ingredients & 3 steps
1. Clean Brussels sprouts and cut them in half vertically if they are large.
2. Cut slices of bacon. Wrap bacon around Brussels sprouts.
3. Brush with maple syrup and bake (as per recipe below).
Helpful Hints
- Place bacon-wrapped Brussels sprouts with the seam side down so they don’t come apart during baking.
- Make sure the Brussels are all uniform in size so they cook at the same rate.
- Any type of glaze can be used in this recipe, ensure it’s not too salty as the bacon has a lot of salt.
- These can be oven-baked or cooked in the air fryer (see recipe notes).
Leftovers

Store leftovers in an airtight container for up to 3 days. Reheat in the air fryer, microwave, or stovetop.

Bacon-Wrapped Favorites

This Brussels sprouts recipe isn’t our only favorite bacon wrapped snack!

Did you make these Bacon-Wrapped Brussels Sprouts? Be sure to leave us a comment below!
5 from 11 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Bacon Wrapped Brussels Sprouts

Bacon-wrapped Brussels sprouts are the perfect sweet and savory bite.

Prep Time 5 minutes

Cook Time 35 minutes

Total Time 40 minutes

Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper.

Wash & trim Brussels sprouts, discard any discolored leaves. If they are large, cut them in half.

Cut each slice of bacon into thirds.

Wrap 1 slice of bacon around each sprout and place them seam side down on the baking sheet. If using smaller whole Brussels sprouts, you can secure the bacon with a toothpick if needed.

Brush the top of the bacon with the maple syrup.

Bake 25-30 minutes or until bacon is crisp and brussels sprouts are tender.

Optional additions to the maple syrup include cayenne pepper or sriracha or sprinkle the top with red pepper flakes to taste before baking.

These can be prepared up to 48 hours in advance and refrigerated. Bake just before serving.

To cook in the air fryer preheat to 400°F and cook Brussels 10-13 minutes or until bacon is crisp.

Smaller Brussels may cook quicker, check them early to ensure they don’t overcook.

Calories: 218 | Carbohydrates: 15g | Protein: 7g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 266mg | Potassium: 326mg | Fiber: 2g | Sugar: 9g | Vitamin A: 441IU | Vitamin C: 48mg | Calcium: 40mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Side Dish

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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January 24, 2024
Baked Brie
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Baked Brie is an appetizer that cheese lovers rave about, and for good reason!

A wheel of smooth Brie cheese is baked under a zesty pecan cranberry topping for a show stopping snack.

Spread it onto crackers, pita chips, or crostini.
- Skip the puff pastry, this recipe takes only a few minutes to prepare.
- The nutty pecan topping combined with the sweet and tart cranberries is a showstopper.
- The interior of this cheese melts into a melty cheese perfect for crackers or apple slices.
- It makes for an awesome spur-of-the-moment snack to offer guests any time of year!
Ingredients for Baked Brie

Brie – Brie is a soft, ripened cheese with a softer interior and a firmer exterior called the rind. It is usually sold in small, medium, or large wheels. The medium to small wheels are the best for this recipe.

Toppings

Change the topping to change the flavor and go either sweet or savory. Our favorites are sweet and nutty, but almost any toppings work

How to Make Baked Brie
1. Top the Brie with nuts, cranberry sauce, and maple syrup.
2. Bake it in the oven (per the recipe below).
Tips for Baked Brie
- For even baking, bring the Brie to room temperature beforehand.
- Allow the Brie to cool slightly before breaking into it. If it’s too hot, the cheese will be too melty and gush everywhere.
- If the Brie starts to harden, place it in a small casserole dish (with sides as the cheese will melt) and reheat in the oven or microwave.
Delish Dippers

Garnish with fresh herbs like rosemary or thyme.
- It can be served with sliced baguette, crostini, or crackers.
- Fresh fruit platter is great with this baked Brie recipe. Grapes, apples, and melon pair well.
Storing Baked Brie
- Leftovers can be refrigerated for a few days or stored in the freezer for up to 6 months.
- The Brie can be made ahead and kept in the refrigerator. Cook just before it is to be served. Don’t cook it ahead of time, or the cheese will solidify.
- To reheat the baked Brie, cover loosely in aluminum foil, and cook in a preheated 250°F oven for 10 to 15 minutes. Add a little water to the pan to keep the Brie moist.
Festive Favorites

Did you make this Baked Brie with Cranberries and Pecans? Leave us a rating and a comment below!
5 from 18 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Baked Brie with Cranberries & Pecans

A warm, gooey baked Brie, topped with crunchy pecans and a sweet cranberry sauce!

Prep Time 5 minutes

Cook Time 15 minutes

Cool Time 10 minutes

Total Time 30 minutes

Author Holly Nilsson

Preheat oven to 350°F.

Spread cranberry sauce over brie, combine pecans and maple syrup and spread on top.

Place on a parchment-lined baking sheet and bake for 12-15 minutes or until the cheese is starting to melt. Remove from oven and allow to cool at least 10 minutes.

Leftover cranberry sauce is perfect in this recipe. Homemade is best and can easily be frozen and saved to use in this recipe.
To “Bake” Brie in the Microwave: Lightly toast the nuts until golden brown in a dry skillet over medium heat, stirring frequently. Add the brie to a microwave-safe dish top with cranberry sauce. Microwave for 1 minute and 30 seconds. Top with the pecans and drizzle with maple syrup. Serve immediately.
The rind does not need to be removed from a wheel of brie, and it is edible.

Calories: 191 | Carbohydrates: 10g | Protein: 8g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 38mg | Sodium: 239mg | Potassium: 93mg | Fiber: 1g | Sugar: 8g | Vitamin A: 231IU | Vitamin C: 0.2mg | Calcium: 80mg | Iron: 0.3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Dip

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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December 27, 2023
Buttery Glazed Carrots
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These glazed carrots are a great side dish with a buttery brown sugar glaze. A little sweet, a little savory, and loved by everyone!

This quick carrot recipe comes together in minutes on the stovetop (in just one pan!).

A Sweet & Easy Side Dish
- Glazed carrots are an inexpensive dish with lots of flavor.
- The brown sugar glaze uses ingredients you likely have.
- It cooks in just one pan, meaning less mess and fewer dishes.
- Glazed carrots are super easy to make and add a pop of color and a bit of sweetness to your meal.
- Perfect for a weeknight or a holiday like Easter, Christmas, or Thanksgiving!
How to Make Glazed Carrots

You can use this recipe for glazed carrots of any kind. Try regular, rainbow, or baby carrots. Garden fresh carrots are usually more tender and will need less cooking time.

Baby carrots are easiest as you don’t need to peel or chop them.
1. Combine all ingredients in a skillet or saucepan per the recipe below.
2. Simmer covered over medium-high heat until fork-tender.
3. Remove the lid and cook until the glaze thickens. So easy!
Variations
- Replace maple syrup with honey if desired.
- Add a sprig of fresh thyme, a sprinkle of pecans, or even a squeeze of orange juice or lemon juice.
- Garnish with fresh herbs (we like parsley or thyme).
Tips for Perfect Glazed Carrots
- You can use fresh or frozen, whole or baby carrots.
- Cut the thicker ends of carrots in half so they cook evenly.
- Garden carrots will cook faster than store-bought carrots.
- Prepare the carrots up to 4 days ahead of time and store them in the refrigerator in a sealed container.
Got Leftovers?

This glazed carrot recipe will last 5 days in the fridge in an airtight container. Reheat leftover glazed carrots in a frying pan, the oven, or a microwave.

They can be eaten chilled and added to salads too!

Crazy for Carrots!

Got more carrots? For the grand finale, try carrot cake cookies, carrot cake cheesecake or carrot cake!

Did your family enjoy these Buttery Glazed Carrots? Be sure to leave a rating and a comment below!
4.98 from 68 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Buttery Glazed Carrots

Glazed carrots are a flavorful side dish that’s so simple to make! This recipe can be doubled to feed a crowd.

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Combine carrots, water, brown sugar, butter, and maple syrup in a skillet over medium heat.

Stir occasionally until butter is melted. Increase heat to medium-high and bring to a boil.

Reduce heat to simmer, cover, and cook 8-10 minutes or until carrots are just becoming tender when pierced with a fork.

Remove lid and turn the heat up to high, continue cooking until water is evaporated and carrots are coated in glaze.

Season with salt and pepper and serve warm.

*I recommend using maple syrup but you can substitute honey instead or leave it out entirely for brown sugar glazed carrots.
You can use fresh or frozen, whole or baby carrots for this recipe.
Ensure the carrots are about the same size so they cook evenly, cut the thicker ends in half if needed.
Fresh garden carrots will cook faster than store bought carrots.
You can make glazed carrots in the microwave. Place carrots in a dish and add about 1/2″ of water. Cover and microwave for 6-7 minutes or until carrots are tender. Add glaze ingredients and cook 1-2 minutes more.

Calories: 120 | Carbohydrates: 20g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 261mg | Potassium: 383mg | Fiber: 3g | Sugar: 14g | Vitamin A: 19075IU | Vitamin C: 7mg | Calcium: 50mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Samantha

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November 28, 2023