The absolute peak of SoCal high school football rivalries took center stage this past Friday to cap off the amazing slate of electrifying games
For the final showdown of the “In The Field” series showcasing exceptionally intense high school football rivalries throughout all of SoCal, Nike and the LA Rams deliver the best match-up yet in what is often considered the most cutthroat rivalry in the entire region: the No. 1 Ranked St. John Bosco Braves vs. the No. 7 Ranked Mater Dei Monarchs. These two nationally ranked football titans have both earned esteemed reputations not only in the locally based Trinity League but across the whole country, setting the gold standard of high school football around the Los Angeles area with a remarkable seven Open Division State Titles won between the two programs since 2016.
Credit: NikeCredit: Nike
The high-stakes importance of who would leave the renowned Panish Family Stadium in Bellflower as the winner of this match-up could not be understated, as crucial playoff contention hung in the balance between the two elite squads with hopes of being crowned the Trinity League Champion. Gaining the edge on the rival team here wouldn’t just garner bragging rights and a championship title, it would also further fuel the hunger to win in the upcoming postseason, as both teams would likely face each other again in the playoffs.
Credit: Nike
This game caps off a month-long saga featuring other various iconic SoCal high school football rivalries, such as Crenshaw v. Dorsey (October 3rd), Long Beach Poly vs. Millikan (October 10th), and Roosevelt vs. Garfield (October 24th). Nike, the LA Rams, and Born X Raised Clothing spared no expense in providing a thrilling atmosphere for the amazing student body athletes and the hometown crowds in attendance. From exclusive signature jerseys, merchandise, and marvelous performances from L.A. native and Grammy Award-winning producer, DJ Mustard, the “In The Field” series was nothing short of monumental.
Credit: Nike
Scroll to continue reading
From dynamic heart-stopping plays full of grit, to ferocious energy roaring from the animated crowds, the tense game between St. John Bosco and Mater Dei certainly lived up to the rivalry hype. Future college and NFL prospects on both sides displayed tremendous talent, proving to the city and the rest of the nation why they are labeled as a couple of premiere high school programs in all the U.S. The young athletes laid it all out on the field that day through blood, sweat, and tears, making their families, their schools, and their city proud. The Mater Dei Monarchs emerged victorious over the St. John Bosco Braces, 36-31.
Credit: Nike
The stage was perfectly set for all the schools that participated in the “In The Field” series, thanks to the passionate support of Nike, the LA Rams, and Born X Raised Clothing. With the series officially over, the next chapter for these superbly talented kids begins now in the postseason, and for some, the next level in college sports. But for Nike, the Rams, and Born X Raise Clothing, their support for high school football talent in the SoCal area has just begun.
Make a delicious classic patty melt at home in minutes!
This patty melt recipe, combines the best of a grilled cheese sandwich and burger, topped with caramelized onions and Swiss cheese for a diner classic at home.
A patty melt is different from a good ol’ cheeseburger as the beef patty is topped with caramelized onions between two slices of bread. It’s cooked ‘grilled-cheese-style’ for a perfect bite.
A classic patty melt is a comforting cross between a melty grilled cheese sandwich and a juicy burger with retro-style flavor.
You can make them with simple ingredients that are likely already on hand.
It tastes delicious with a seasoned beef patty, caramelized onions, and Swiss cheese.
They’re a perfect last-minute dinner; swap out frozen beef patties for easy prep.
What You’ll Need to Make a Patty Melt
Ground Beef: Use an 80/20 blend of ground beef; it has enough fat to make the burger patties juicy without being too fatty. You can replace it with frozen beef patties cooked according to package directions. I keep the seasonings simple in this recipe but feel free to add garlic powder or your favorite seasonings.
Onions: Use any variety of onions. Caramelizing onions is best when its done very low and slow.
Cheese: I love a slice of Swiss cheese on a patty melt, but feel free to use cheddar cheese, American cheese, or your favorite variety.
Bread: Patty melts generally replace the buns with thick slices of bread. Use a hearty bread like sourdough, marble rye, or even Texas toast. Thicker pieces of bread work best.
Sauce: Sauces are optional, but I love Thousand Island dressing or burger sauce. You can add ketchup, relish, or mustard, or just serve them on the side for dipping.
Variations: Customize patty melts with strips of cooked bacon, pickle slices, sautéed mushrooms, creamy coleslaw, or sauerkraut.
How to Make a Patty Melt
Make this delicious diner classic at home in minutes!
Caramelize the onions and set aside. (See recipe below.)
Cook patties to the desired doneness.
Layer beef patty, cheese, onions, and sauce between buttered bread slices.
Grill until the cheese is melted and the sandwich is heated through.
Patty Melt Tips & Tricks
Shape the patty to the size of the bread so a little bit of everything gets into every bite!
For the best, less soggy patty melts, let the beef patties drain on clean paper towels before assembling.
Make patty melts in advance and wrap them in aluminum foil before refrigerating for 3-4 days. Pop them in the toaster to warm them up again or reheat in the air fryer.
What to Serve with Patty Melt
Did your family love this Patty Melt Recipe? Be sure to leave a comment and rating below!
5 from 17 votes↑ Click stars to rate now! Or to leave a comment, click here!
Patty Melt
A juicy beef patty is layered with sautéed onions, Swiss cheese and tangy dressing between slices of crunchy pan-grilled bread.
Prep Time 15 minutesminutes
Cook Time 35 minutesminutes
Total Time 50 minutesminutes
Prevent your screen from going dark
In a medium skillet, combine sliced onions and 2 tablespoons of butter. Cook over low heat until onions are golden, about 20 to 25 minutes, stirring occasionally.
Meanwhile, combine beef, Worcestershire sauce, salt & pepper. Form the beef mixture into four thin patties shaped similar to the bread.
In a cast iron skillet, melt 1 tablespoon butter over medium-high heat. Add the patties and cook for 3 to 4 minutes on each side or to desired doneness. Transfer to a plate and set aside.
Top each slice of bread with the dressing and mustard if using. Add a slice of cheese, onions, and beef patty. Top with the remaining slice of bread.
In a clean skillet or on an electric griddle, melt 2 tableespoons of butter. Add the patty melts and cook for 3 to 4 minutes or until golden brown.
With a spatula, flip each sandwich over and grill on the other side, adding more butter as needed, until the cheese ismelted and the bread is lightly toasted.
Beef patties may be made ahead and refrigerated in an air-tight container for 3 days.
Frozen beef patties can be used in place of fresh beef. Season to taste and prepare according to package directions.
Store leftover beef patties for up to 4 months by foil wrapping, followed by plastic wrap and placing them in a freezer bag.
This Mustard-Glazed Chicken is tender, juicy chicken coated in a sweet and tangy mustard glaze that even the pickiest eaters will love! It’s incredibly easy to prepare with just six simple ingredients and comes together in one skillet. Plus, it’s a versatile dish that pairs well with almost anything, making it a surefire hit that you’ll want to make again and again!
Oriana’s Thoughts On The Recipe
This Mustard Glazed Chicken is one of those dishes that checks all the boxes—easy, delicious, and kid-approved. Even my pickiest eater can’t resist it! You know how it is, right? Finding something the whole family will eat without complaints feels like winning the lottery, and this recipe is definitely a winner.
What I love most about this recipe is how tender and juicy the chicken turns out, with that perfect balance of sweet and tangy from the mustard glaze. The flavors are so well-rounded that it’s hard to believe you only need six ingredients! Plus, everything comes together in just one skillet, which means less time spent on cleanup and more time enjoying dinner with the family.
I always appreciate recipes that are simple enough for a busy weeknight but still taste like you put in a lot of effort. This is one of those recipes. With just a few pantry staples, you can whip up a meal that feels special yet requires minimal fuss. Trust me, once you try it, you’ll add this to your regular rotation in no time!
What I Love About This Recipe
Made with 6 Ingredients in ONE Skillet!: Who doesn’t love a one-skillet meal? With just six ingredients, this recipe is as easy as it gets. You don’t need to fuss over multiple pans or a long list of ingredients. Everything comes together in one skillet, making both cooking and cleanup a breeze.
Tender, Juicy, and Bursting with Flavor!: The secret to this dish is the perfect balance of flavors in the glaze, which seeps into the chicken as it cooks, making every bite tender and juicy. It’s amazing how such simple ingredients can produce such a flavorful dish.
A Hit with the Whole Family, Even the Picky Eaters!Finding a recipe that everyone loves is no easy feat, especially when you have picky eaters at the table. But this Mustard-Glazed Chicken gets rave reviews from the entire family every single time. The subtle sweetness of honey combined with the tangy mustard creates a flavor profile that appeals to both kids and adults alike.
Potential Cons Of The Recipe
While this recipe is pretty perfect, there are a couple of things to keep in mind.
Sweet-Savory Flavor: The glaze can be a bit on the sweeter side, which might not be everyone’s cup of tea. If you’re not a fan of sweet-savory combinations, this might be something to consider.
Chicken Texture: Depending on the cut of chicken you use, you might need to adjust the cooking time to ensure the chicken stays juicy and doesn’t dry out.
Tips To Mitigate These Cons
Adjust Sweetness: To balance out the sweetness of the glaze, you can reduce the amount of honey slightly or add an extra splash of apple cider vinegar for more tang.
Control the Chicken Doneness: If you’re concerned about overcooking the chicken, use a meat thermometer to check for doneness (165° F is the safe temperature for chicken). Also, if chicken breasts are too dry for your taste, consider using thighs instead of breasts, as they tend to be more forgiving and stay juicier.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Oil: You can use olive oil, avocado oil, or any other cooking oil you prefer.
Boneless, Skinless Chicken Breasts or Thighs: Both work well; I used breasts because that is what my family prefers, but if you prefer a juicier cut, go for thighs. They’re a bit more forgiving and stay tender even if cooked slightly longer.
Salt and Black Pepper: To lightly season the chicken!
Scallions: These add a mild onion flavor that complements the glaze perfectly. Note: You can substitute with regular onions or shallots if needed.
Honey: This adds sweetness to balance out the tangy mustard and vinegar.
Whole-Grain Mustard: It’s the star of the glaze, adding texture and a deep, tangy flavor. Dijon mustard can also work in a pinch, but whole-grain is recommended for that extra bite.
Soy Sauce: This adds a savory umami element to the glaze, rounding out the sweetness and tanginess. Note: You can substitute with tamari or coconut aminos for a gluten-free option.
Apple Cider Vinegar: It adds acidity to the glaze, helping to cut through the sweetness and balance the flavors. Note: White wine vinegar, rice vinegar or even lemon juice can be used as substitutes.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Brown The Chicken
Heat a large skillet over medium-high heat and add 1 tablespoon oil. Add the chicken and lightly season the chicken with salt and pepper. Brown chicken for about 2 minutes on each side and brown on each side. Set chicken aside on a plate. NOTE: The cooking time can vary depending on the thickness of your chicken.
Step 2 – Mix The Sauce Ingredients
Add the white part of the scallions, honey, mustard, soy sauce, and vinegar to the same skillet and mix to combine. Bring to a boil over medium heat for 2 – 3 minutes until sauce thickens a bit.
Step 3 – Add Chicken And Reduce The Sauce
Add chicken back to the skillet and coat each side with the sauce. Reduce heat to medium-low, and cook gently for 6 – 8 minutes or until the chicken is no longer pink and the inside temperature reaches 165º F. The sauce should look caramelized. NOTE: The cooking time can vary depending on the thickness of your chicken.
Step 5 – Garnish And Serve
Turn off the heat. Stir in scallion greens. Serve hot with the sauce
Recipe Tips
Chicken: On this occasion, I used chicken breasts, but you can substitute them for chicken thighs or drumsticks. Keep in mind that bone-in chicken takes about twice as long to cook.
Preheat Your Skillet: Make sure your skillet is nice and hot before adding the chicken. This will give the chicken a beautiful sear and lock in those juices.
Rest the Chicken: Let the chicken rest for a few minutes before serving. This allows the juices to redistribute, making the chicken even juicier.
Food Allergy Swaps
Gluten-Free: Use tamari or coconut aminos instead of soy sauce.
Honey-Free: Substitute honey with maple syrup or agave nectar.
Mustard Allergy: If you have a mustard allergy, this recipe might not be for you. Check out my other chicken recipes!
Variations & Additions
Add Vegetables: Toss in some vegetables like bell peppers, snap peas, or asparagus to make this a one-pan meal.
Spice It Up: Add a pinch of red pepper flakes to the glaze for a bit of heat.
Herb It Up: Fresh herbs like thyme or rosemary can be added for an extra layer of flavor.
Serving Suggestions
This mustard-glazed chicken pairs beautifully with a side of roasted potatoes, steamed green beans, or a simple mixed greens salad. For a heartier meal, serve it over a bed of fluffy rice or quinoa to soak up that delicious glaze.
Storing and Freezing Instructions
Storing: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave to avoid drying out the chicken.
Freezing: You can freeze the cooked chicken in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
Frequently Asked Questions
Can I use bone-in chicken?
Yes, you can use bone-in chicken, but keep in mind that the cooking time will be longer. Make sure to adjust accordingly and check for doneness.
What other proteins can I use?
This glaze works well with pork chops, shrimp, or chicken meatballs! Just adjust the cooking time based on the protein you choose.
Can I use another type of mustard?
Dijon mustard can also work in a pinch, but whole-grain is recommended for that extra bite.
This Mustard-Glazed Chicken is tender, juicy chicken coated in a sweet and tangy mustard glaze that even the pickiest eaters will love! It’s incredibly easy to prepare with just six simple ingredients and comes together in one skillet. Plus, it’s a versatile dish that pairs well with almost anything, making it a surefire hit that you’ll want to make again and again!
Prep Time 5 minutesmins
Cook Time 20 minutesmins
Total Time 25 minutesmins
Servings 4
Instructions
Heat a large skillet over medium-high heat and add 1 tablespoon oil. Add the chicken and lightly season the chicken with salt and pepper. Brown chicken for about 2 minutes on each side and brown on each side. Set chicken aside on a plate. NOTE: The cooking time can vary depending on the thickness of your chicken.
Add white part of the scallions, honey, mustard, soy sauce, vinegar to the same skillet and mix to combine. Bring to a boil over medium heat for 2 – 3 minutes until sauce thickens a bit.
Add chicken back to the skillet and coat each side with the sauce. Reduce heat to medium-low, and cook gently for 6 – 8 minutes or until the chicken is no longer pink and the inside temperature reaches 165º F. The sauce should look caramelized. Turn off the heat. Stir in scallion greens. Serve hot with the sauceNOTE: The cooking time can vary depending on the thickness of your chicken.
Chicken: On this occasion, I used chicken breasts, but you can substitute them for chicken thighs or drumsticks. Keep in mind that bone-in chicken takes about twice as long to cook. Store: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.Freeze: After cooking, allow the chicken to cool, then place it in a freezer container. Freeze for up to 3 months. When ready to serve, thaw in the refrigerator, preferably overnight. Reheat covered in the oven at 350º F until warmed through or covered over low heat over the stove. Food Allergy Swaps:
Gluten-Free: Use tamari or coconut aminos instead of soy sauce.
Honey-Free: Substitute honey with maple syrup or agave nectar.
Mustard Allergy: If you have a mustard allergy, this recipe might not be for you. Check out my other chicken recipes!
Recipe Tips:
Chicken: On this occasion, I used chicken breasts, but you can substitute them for chicken thighs or drumsticks. Keep in mind that bone-in chicken takes about twice as long to cook.
Preheat Your Skillet: Make sure your skillet is nice and hot before adding the chicken. This will give the chicken a beautiful sear and lock in those juices.
Rest the Chicken: Let the chicken rest for a few minutes before serving. This allows the juices to redistribute, making the chicken even juicier.
Variations & Additions:
Add Vegetables: Toss in some vegetables like bell peppers, snap peas, or asparagus to make this a one-pan meal.
Spice It Up: Add a pinch of red pepper flakes to the glaze for a bit of heat.
Herb It Up: Fresh herbs like thyme or rosemary can be added for an extra layer of flavor.
I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.
This Honey Mustard Salmon is a life saver for busy weeknights!
Incredibly simple to make, it’s quite amazing how so few ingredients can transform into something so tasty.
These kind of recipes are great to have in your back pocket for busy weeknights, like Blackened Tilapia and Weeknight Chicken Parmesan! One of my favourite little tips for quick midweek meals with flavours that pack a punch is to use a sauce that doubles as a marinade. Or, in this case, as a glaze – no marinating required for this salmon!
The glaze / sauce for this recipe is actually just a slight adaptation of a classic Honey Mustard Dressing. What I like to do is make big batches of the dressing and keep it in the fridge – it lasts for weeks and weeks as long as you don’t use any fresh ingredients in it like garlic. So I make up the basic Honey Mustard Dressing with cider vinegar, honey, mustard, oil, salt and pepper and keep it in the fridge. I use it plain to dress salads, sometimes I might add a bit of garlic.
AND I use it to marinate meats, or, such as for this recipe, as a glaze and/or sauce!
Salmon is my favorite fish. I love that it has so much flavor already and is so juicy, so actually it doesn’t even need any marinating time to infuse the centre with flavour. Plus, this has a sauce.
My one big rule with salmon is to never OVERCOOK IT!! There is nothing sadder than cutting into a beautiful piece of salmon to find it dry inside, rather than juicy and flaky. The way I check to see when I salmon is cooked is to watch the side of the salmon. When the middle of the fillet changes to opaque, it means that it is cooked.
And don’t forget, salmon continues to cook while resting!
I served this Honey Mustard Salmon with some mashed potato and seared asparagus (seared in a dry pan for optimum char). For an even quicker meal, I’d usually just have toasted bread on the side with a fresh green salad – use the sauce as the dressing for the salad!
Hope you enjoy!
Salmon Favorites
5 from 28 votes↑ Click stars to rate now! Or to leave a comment, click here!
Honey Mustard Salmon
Tender, flaky salmon combines with a deliciously tangy and sweet honey mustard glaze.
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Prevent your screen from going dark
In a jar, add cider vinegar, dijon mustard, honey, garlic, salt, and pepper. Cover and shake until well combined.
Place salmon in a zippered bag or bowl. Add ¼ cup of glaze. Mix to coat. No need to marinate.
Heat 1 tablespoon oil in a skillet over medium heat. Add salmon and cook for 3-4 minutes until deep golden. Flip and cook for an additional 3-4 minutes or until salmon reaches 145℉ at the thickest part. Transfer to serving plates.
Add grainy mustard to remaining glaze. Shake to mix. Serve over salmon.
Reserve any extra unused sauce to use as salad dressing! Store leftover salmon in an airtight container in the refrigerator for up to 4 days.
This homemade version of Honey Mustard Sauce is super easy to make and wonderful on salads or as a dip for chicken tenders!
You may also love this delicious Homemade Vanilla Sauce! It’s wonderful on bread pudding, ice cream, waffles, etc.
❤️WHY WE LOVE THIS RECIPE
This Honey Mustard Sauce recipe is so easy and goes well with chicken nuggets and chicken tenders. Make your own honey mustard sauce as a dip for fresh vegetables and add a couple teaspoons to scrambled eggs or an omelet. Honey mustard sauce is good on baked pork chops and fish. You can brush it on meats you are grilling, too.
🍴KEY INGREDIENTS
Dijon Mustard
Honey
Mayonnaise
Red Pepper or Cayenne
Garlic Powder
Lemon Juice or White Vinegar
🍽️HOW TO MAKE
Making any sauce is usually very simple and this is no exception. You will just whisk the ingredients together in a bowl and that is pretty much it! Can’t get much simpler than that and you have a wonderful sauce!
⭐TIP
You can play with this recipe, to make it more honey or less to your liking. That is one thing that we love about making your own sauce you can play with the ingredients.
OTHER SAUCE AND DRESSING RECIPES
STORING & SERVING SIZE
We store this in the refrigerator for about a week and it makes a little over a cup. You can easily double this recipe or triple it.
This is a simple recipe for homemade Honey Mustard Sauce. This sauce is wonderful on a delicious summer salad and also great for dipping chicken tenders in!
This isn’t your normal one skillet recipe. This honey mustard bacon chicken skillet is healthier for a few reasons but still totally craveable!
Serve up this bold honey mustard chicken recipe with a loaf of crusty artisan bread and a bright, fresh tomato cucumber salad, and you have a winning dinner the whole family will love!
A while back, we made honey mustard bacon brats and let me tell you, they are delicious. Like major good. It’s hard to want a brat any other way now. But as Cade and I were cleaning up dinner he said, “That sauce tastes so good I want to eat it on everything!” and as he snagged one last piece of saucy bacon from the pan to gobble it down before washing the skillet, I had the idea.
This really would be good on anything. Like really. At first I was really going to go to town and make a crunchy chicken but Cade and I are trying really hard to make good eating choices during the week, which is difficult today as I just photographed the best, oh my goodness amazing pumpkin cookies ever and I can hear them calling my name from the kitchen, “Carrian, you know you could have just half a cookie and you’d feel so happy…”
Ingredients for Honey Mustard Bacon Chicken Skillet
Ok, I digress…back to this tasty one skillet chicken recipe! Here are the ingredients you will need:
Chicken Thighs: You can use boneless chicken or use bone-in. If you use bone-in chicken, it will just need a little longer to cook through.
NOTE: Chicken breasts (boneless, skinless) also work great with this recipe if you want a more lean dinner.
Water: helps with the base of the honey mustard sauce
Honey: adds flavor and natural sweetness
Dijon Mustard: any brand works great or you could go with spicy brown mustard too if you want a little kick
Cilantro: adds a bright pop of freshness
Bacon: because you never need a reason for bacon
Olive Oil: helps finish off the sauce and sauteing
Garlic: adds flavor
The measurements for each ingredient can be found in the recipe card at the end of the post.
How to Make Bacon Honey Mustard Chicken
Here is a quick run through of the instructions for making this easy chicken dinner recipe. It gets extra bonus points for all being cooked in one dish!
Heat a nonstick skillet over medium-high heat and cook the bacon.
Once the bacon is crispy and cooked, remove the bacon to a plate lined with paper towels.
Add the chicken to the skillet and reduce the heat to medium low. Let it cook for 5-6 minutes and then flip it and let it cook for 5-6 minutes more.
While the chicken is cooking, whisk all the ingredients for the sauce together.
When the chicken is done, remove it to a plate and add the sauce mixture to the skillet. Let it simmer until it thickens slightly.
Chop the bacon and add it to the sauce.
Add the chicken back to the skillet and spoon the sauce over the chicken.
Remove from the heat and let the chicken rest. Serve and enjoy!
These instructions are also available in the recipe card down below. You can also save or print the recipe from there.
Can I Use Chicken Breasts Instead?
Yes, chicken breasts work great for this recipe! They will probably need a little less time to cook through so make sure you keep your eye on that internal temperature. You want it to be 165 degrees F.
Are Chicken Breasts Healthier Than Thighs?
Both chicken thighs and breasts are good sources of lean protein. In comparison, one key difference between the two is the fat content. Chicken thighs tend to be more fatty than their leaner companion, so yes, there is more fat on a thigh (dark meat) than is on a breast (white meat). However, this fat is the good kind.
What is the Difference Between a Skillet and a Frying Pan?
The difference between a sauté pan and a skillet is a subtle but important one, and it all comes down to shape.
A sauté pan, from the French verb meaning “to jump” (sauter), has a wide, flat bottom and relatively tall, vertical sides.
A skillet, on the other hand, has sides that flare outward at an angle.
What to Eat with Honey Mustard Chicken with Bacon
Storing and Reheating
It is best to store leftover honey mustard chicken in an airtight container in the fridge. Leftovers will keep for up to 3-4 days. You can reheat this meal in the microwave or on the stove top. If I have the time, I like to use the stove to heat it back up.
Why We Love This Recipe
There are so many reasons to love this recipe, but first and foremost, the flavor!! The combination of honey, mustard and bacon is just home run combination of flavors!
Second, it’s all made in one skillet so clean up is a breeze!
Next, it is dairy free, gluten free and packed with protein!
Finally, you can have dinner on the table in less than 30 minutes which makes it family friendly and great for a busy weeknight!
This delicious one-pan honey mustard chicken with bacon combines the sweetness of honey, the tanginess of mustard, and the savoriness of bacon to create a mouth-watering chicken dinner. Perfect for a quick and easy weeknight meal!
More Chicken Dinner Recipes:
Servings: 4servings
Prep Time: 5 minutesmins
Cook Time: 15 minutesmins
Total Time: 20 minutesmins
Description
This isn’t your normal one skillet recipe. This honey mustard bacon chicken skillet is healthier for a few reasons but still totally craveable!
Prevent your screen from going dark
Heat a nonstick skillet over medium high heat then add the bacon.
6 Slices Bacon
Cook the bacon until crispy, flipping one time. Remove the bacon to a plate lined with paper towels.
Add the chicken to the skillet and turn to medium low.
4 Chicken Thighs
Allow to cook for 5-6 minutes, flip and cook an additional 5-6 minutes or until cooked through.
While the chicken is cooking, whisk together the water, honey, mustard and cilantro in a small bowl.
¼ Cup Water, ¼ Cup Honey, 1 Tablespoon Dijon Mustard, 2 Tablespoons Cilantro
When the chicken is done, remove it to a plate. Increase the temperature to medium and add the olive oil and garlic to the skillet and stir until the garlic is fragrant.
¼ Cup Pure Olive Oil, 2 Clove Garlic
Add the sauce mixture to the skillet. Reduce the heat to low and let the sauce simmer until it thickens slightly.
Chop up the bacon and add the bacon to the sauce. Stir everything together.
Add the chicken back to the skillet and spoon the sauce over the chicken.
Take off the heat to rest for 3 minutes and serve.
left overs will keep for 3-4 days in the refrigerator
Sheet Pan Mustard Salmon Dinner is a deliciously quick and easy meal that’s perfect for a weeknight meal but flavorful enough for company.
You know I love sheet pan dinners. And this Sheet Pan Mustard Salmon Dinner might be the best one yet!
Why I Love This Recipe
Quick & Easy: You throw stuff on a sheet pan and bake it. It comes together quickly, and the oven does all the work for you. Plus, you avoid the dreaded tower of dirty pans and dishes.
Flavourful: This Sheet Pan Mustard Salmon Dinner hits all the flavor notes of sweet, tangy, and deeply savory.
Different: Turn your basic salmon fillets into a flavorful dinner that will far exceed your and your family’s expectations.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Potatoes: Potatoes serve as a hearty and filling base for this dish. You can use any variety, such as russet, red potatoes, or Yukon gold.
Olive Oil: Olive oil adds richness and helps the ingredients crisp up nicely in the oven.
Salt and Black Pepper: These pantry staples are essential for perfectly seasoning potatoes and vegetables.
Salmon Fillets: Salmon is the star of this dish, high in omega-3 fatty acids and protein. Opt for fresh, wild-caught salmon for the best flavor and texture.
Old-Style Mustard: The mustard adds a tangy flavor to the salmon and helps create a beautiful glaze as it caramelizes in the oven. My favorite mustard for this dish is Maille® Old-Style Mustard, which has a grainy texture and helpscreate a crunchy and delicious crust.
Cherry Tomatoes: Bursting with sweetness, cherry tomatoes add a pop of color and freshness to the dish.
Broccolini: This tender and flavorful vegetable pairs perfectly with the salmon and potatoes. If you can’t find broccolini, substitute broccoli florets or asparagus.
What is Old-Style Mustard?
Old-style mustard, also known as stone-ground or country-style mustard, is made from coarsely ground mustard seeds mixed with vinegar, water, salt, and sometimes spices. It has a bold, tangy flavor and a slightly grainy texture due to the whole or partially crushed mustard seeds. It’s commonly used as a condiment or ingredient in sandwiches, dressings, marinades, and sauces.
Whole-Grain Mustard vs. Old-Style Mustard
As the name suggests, whole grain mustard retains the whole mustard seeds, giving it a coarse texture, and tends to have a more pronounced, robust flavor than old-style mustard. On the other hand, old-style mustard typically has a smoother consistency, as the mustard seeds are partially crushed or ground and may have a milder taste since the seeds are partially broken down.
Process Overview: How To Make Mustard-Coated Salmon
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Roast The Potatoes
Place the potatoes on the baking sheet, drizzle with 2 tablespoons olive oil, and sprinkle with kosher salt and black pepper. Stir to coat with a wooden spoon or silicone spatula, arranging the potatoes cut-side down. Bake for 15 minutes.
Step 2 – Coat The Salmon
Pat dry salmon fillets with a paper towel. Brush salmon with Old Style Mustard. Set aside.
Step 3 – Season Veggies
Toss the broccolini and cherry tomatoes in a clean mixing bowl with the remaining 1 tablespoon of olive oil. Sprinkle with the remaining teaspoon of salt and black pepper to taste. Set aside.
Step 4 – Add Salmon and Veggies to The Sheet Pan
Push potatoes to the edges of the pan, creating 4 open spaces to place the salmon. Place salmon on the baking sheet. Use tongs to flip the potatoes. Arrange the broccolini and cherry tomatoes on the pan around the salmon. Bake for 15 minutes, or until the salmon is cooked through. I recommend using a meat thermometer inserted into the thickest part of the salmon fillet to control the salmon doneness. The salmon is ready when the internal temperature reaches 145°F (63°C).
Tip: If broccolini is browning too much for your liking, simply use tongs to remove and set aside until salmon silicone.
Variations
This Sheet Pan Mustard Salmon Dinner is super versatile! With simple changes, you can customize this meal to meet family tastes. For example, substitute regular potatoes for sweet potatoes. Instead of broccolini, you can use regular broccoli, cauliflower, or even asparagus.
Recipe Tips
Make sure to coat the salmon fillets generously with mustard for maximum flavor.
Cut the potatoes into uniform pieces to ensure even cooking.
For extra crispiness, place the sheet pan under the broiler for a minute or two at the end of cooking.
Storing and Reheating Instructions
Store cooked salmon for 3 to 4 days in the refrigerator.
Reheat: Place the fish on a rimmed baking sheet and warm it in a 275°F oven for about 15 minutes, or until warmed through. Sprinkle the fish with water to keep it moist.
Frequently Asked Questions
Can I use whole-grain mustard instead of old-style mustard?
Yes, whole-grain mustard will work well in this recipe and will add a slightly different texture.
Can I use frozen salmon fillets?
While fresh salmon is preferred for the best flavor and texture, you can use frozen fillets if you have them on hand. Just make sure to thaw them completely before cooking.
Can I make this recipe ahead of time?
You can prepare the ingredients ahead of time and store them in the refrigerator until you’re ready to cook. However, to prevent the salmon from becoming soggy, I recommend waiting to coat it with mustard until just before baking.
What is the difference between whole-grain mustard and old-style mustard?
As the name suggests, whole grain mustard retains the whole mustard seeds, giving it a coarse texture, and tends to have a more pronounced, robust flavor than old-style mustard. On the other hand, old-style mustard typically has a smoother consistency, as the mustard seeds are partially crushed or ground and may have a milder taste since the seeds are partially broken down.
Sheet Pan Mustard Salmon Dinner is a deliciously quick and easy meal that’s perfect for a weeknight meal but flavorful enough for company.
Prep Time 15 minutesmins
Cook Time 15 minutesmins
Total Time 30 minutesmins
Servings 4
Instructions
Arrange a rack in the middle of the oven and heat to 400° F (200º C). Line a rimmed baking sheet with parchment paper, or foil, for easy cleanup later. Spray with cooking spray.
Place potatoes on the baking sheet, and drizzle with 2 tablespoons olive oil and sprinkle with kosher salt and black pepper. Stir to coat with a wooden spoon or silicone spatula, arrange the potatoes to be cut-side down. Bake for 15 minutes.
Meanwhile, pat dry salmon fillets with paper towel. Brush salmon with the old Style Mustard. Set aside.
Toss the broccolini and cherry tomatoes in a clean mixing bowl with the remaining 1 tablespoon of olive oil and sprinkle with the remaining teaspoon salt and black pepper to taste. Set aside.
After 15 minutes, push potatoes to edges of pan, creating 4 open spaces to place the salmon. Place salmon in the baking sheet. Use tongs to flip the potatoes. Arrange the broccolini and cherry tomatoes on the pan around the salmon.
Bake 15 minutes, or until the salmon is cooked through. Note: if broccolini is browning too much for your liking, simply use tongs to remove and set aside until salmon silicone.Tip: I recommend using a meat thermometer inserted into the thickest part of the salmon fillet to control the salmon doneness. The salmon is ready when the internal temperature reaches 145°F (63°C).
Potatoes: You can substitute regular potatoes for sweet potatoes. Cut the potatoes into uniform pieces to ensure even cooking.Salmon: Skin on or off is fine.Broccolini: you can use regular broccoli, cauliflower or even asparagus if you prefer.Mustard can be very strong for some people so feel free to add less or more according to your liking.Store salmon in an airtight container in the refrigerator up to 3 days.Variations:This Sheet Pan Mustard Salmon Dinner is super versatile! With simple changes, you can customize this meal to meet family tastes. For example, substitute regular potatoes for sweet potatoes. Instead of broccolini, you can use regular broccoli, cauliflower, or even asparagus.Recipe Tips:
Make sure to coat the salmon fillets generously with mustard for maximum flavor.
Cut the potatoes into uniform pieces to ensure even cooking.
For extra crispiness, place the sheet pan under the broiler for a minute or two at the end of cooking.
Read the whole post for more tips, tricks, variations, step-by-step photos, faqs, and more. ★ Did you make this recipe? Don’t forget to give it a 5-star (⭐️⭐️⭐️⭐️⭐️) rating below!Please note that nutritional information is a rough estimate and can vary depending on the products used.
Did you make this recipe? I want to see your yummy photos!Tag @mommyshomecooking on Instagram and hashtag it #mommyshomecooking or Join my Private Facebook Group
The secret to the best egg salad is to mash the yolks with mayo until completely smooth, and then fold in the whites. This gives it the best texture.
Cook, cool, and peel the eggs. Cut in half, remove the yolks, and chop the whites.
Mash the egg yolks with the mayonnaise, mustard, and salt and pepper to taste.
Add the chopped egg whites, green onion, celery, and chopped fresh dill and mix well.
Flavor Variations
Replace green onion with chives or finely chopped red onion.
Add finely chopped or grated dill pickles or some sweet pickle relish.
Substitute half of the mayonnaise with Greek yogurt.
Stir in fresh herbs like parsley, dill, or basil.
To Make Egg Salad Sandwiches
Serve it on rolls or bread as an egg salad sandwich, over lettuce for a salad, or tucked into a wrap!
For a fresh take, try making an avocado egg salad with mashed avocado! It’s a healthy twist on an American classic!
Storage
Leftover egg salad can be stored in the fridge for up to 4 days in an airtight container. If it begins to get watery and lose its bright color, it should be discarded.
More Easy Salad Sandwiches
For your next luncheon, serve this easy egg salad recipe with a platter of other easy favorites.
Did you love this Egg Salad Recipe? Leave us a comment and a rating below!
4.98 from 814 votes↑ Click stars to rate now! Or to leave a comment, click here!
Best Egg Salad Recipe
Nothing is more picnic-perfect than a creamy egg salad recipe! This recipe makes perfect egg salad sandwiches!
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Cut the eggs in half. Remove yolks and finely chop the whites.
In a medium bowl, mash the egg yolks with mayonnaise, mustard, and a pinch of salt & pepper until smooth and creamy.
Add remaining ingredients and stir well.
Serve on bread or over lettuce.
To Hard Boil Eggs:
Place eggs in a saucepan on the stovetop and cover with water ½-inch above the eggs.
Bring to a rolling boil over high heat. Cover and remove from heat.
Let stand covered for 15-17 minutes (for large eggs).
Remove from hot water and place in a bowl of ice water for 5 minutes.
Above: On Day 4 the arugula was green and the radishes just germinating.
Next time, I’ll sow arugula and radish seeds separately.
The seeds of any vegetable or herb can be used for growing microgreens. Brassicas, in the so-called cruciferous family (named for their cross-shaped flowers), have the pleasing peppery flavor I like in these tidbits, and they have the most nutrition, bite for bite. Broccoli, cauliflower, cabbages, kohlrabi, mustards, arugula, brussels sprouts—each qualify. Spices like fenugreek and coriander are fun and flavorful, provided the seeds are fresh.
Above: Wild garlic mustard microgreens on a forest floor.
There is another seed option, which adds earth-friendly, invasivore fun to outdoor excursions: wild microgreens. Invasive mustards like garlic mustard (Alliaria petiolata) in the Eastern states and black mustard (Brassica nigra) on the West Coast are environmental scourges, producing thousands of seeds per plant at the end of their flowering season. Gather handfuls of their mature, skinny seed pods in early summer, shake them out, and germinate your own, back home. Other feral seeds that work well include lamb’s quarters and amaranths.
Above: A sprinkle of microgreens delivers outsize satisfaction.
Feta and Yogurt Dip with Microgreens
This creamy, satisfying dip is excellent with crisp, raw vegetables, but it is versatile (see below). Feta that is packaged in brine has a better consistency than the crumbled versions. I am partial to sheep’s milk, and other white cheeses in brine can also be used, if you are lucky enough to live near the Balkan or Middle Eastern markets that sell them. You are unlikely to need additional salt, but always taste, to check.
6 oz feta, broken up
¼ cup Greek yogurt
1 Tablespoon tahini
¼ teaspoon lemon zest
3 small celery ribs from the heart, finely chopped
3 Tablespoons extra virgin olive oil
A flurry of microgreens
Urfa biber (optional)
Black pepper (optional)
Raw vegetables (optional)
In a food processor combine the feta cheese with the yogurt and the tahini. Pulse until the mixture is smooth, scraping the sides down a few times to dislodge any whole lumps of feta. Spoon the smooth dip onto a serving plate, leaving some depressions on the surface for the olive oil to pool. Scatter the chopped celery across. Drizzle the olive oil over the surface, add the microgreens, and top with your raw vegetables before finishing with the urfa biber and black pepper, if using.
The dip, finished with the necessary bite of spicy microgreens, can also be:
slathered onto toast and briefly broiled.
tossed with warm, just-cooked vegetables, like carrots.
spooned into a pillowy bed for beans or chickpeas.
whisked into a thick dressing for chunky romaine or iceberg lettuce.
piled up as a foundation for warm, poached eggs.
mixed into egg salad in lieu of less-healthy mayonnaise.
Above: On Day 4 the arugula was green and the radishes just germinating.
Next time, I’ll sow arugula and radish seeds separately.
The seeds of any vegetable or herb can be used for growing microgreens. Brassicas, in the so-called cruciferous family (named for their cross-shaped flowers), have the pleasing peppery flavor I like in these tidbits, and they have the most nutrition, bite for bite. Broccoli, cauliflower, cabbages, kohlrabi, mustards, arugula, brussels sprouts—each qualify. Spices like fenugreek and coriander are fun and flavorful, provided the seeds are fresh.
Above: Wild garlic mustard microgreens on a forest floor.
There is another seed option, which adds earth-friendly, invasivore fun to outdoor excursions: wild microgreens. Invasive mustards like garlic mustard (Alliaria petiolata) in the Eastern states and black mustard (Brassica nigra) on the West Coast are environmental scourges, producing thousands of seeds per plant at the end of their flowering season. Gather handfuls of their mature, skinny seed pods in early summer, shake them out, and germinate your own, back home. Other feral seeds that work well include lamb’s quarters and amaranths.
Above: A sprinkle of microgreens delivers outsize satisfaction.
Feta and Yogurt Dip with Microgreens
This creamy, satisfying dip is excellent with crisp, raw vegetables, but it is versatile (see below). Feta that is packaged in brine has a better consistency than the crumbled versions. I am partial to sheep’s milk, and other white cheeses in brine can also be used, if you are lucky enough to live near the Balkan or Middle Eastern markets that sell them. You are unlikely to need additional salt, but always taste, to check.
6 oz feta, broken up
¼ cup Greek yogurt
1 Tablespoon tahini
¼ teaspoon lemon zest
3 small celery ribs from the heart, finely chopped
3 Tablespoons extra virgin olive oil
A flurry of microgreens
Urfa biber (optional)
Black pepper (optional)
Raw vegetables (optional)
In a food processor combine the feta cheese with the yogurt and the tahini. Pulse until the mixture is smooth, scraping the sides down a few times to dislodge any whole lumps of feta. Spoon the smooth dip onto a serving plate, leaving some depressions on the surface for the olive oil to pool. Scatter the chopped celery across. Drizzle the olive oil over the surface, add the microgreens, and top with your raw vegetables before finishing with the urfa biber and black pepper, if using.
The dip, finished with the necessary bite of spicy microgreens, can also be:
slathered onto toast and briefly broiled.
tossed with warm, just-cooked vegetables, like carrots.
spooned into a pillowy bed for beans or chickpeas.
whisked into a thick dressing for chunky romaine or iceberg lettuce.
piled up as a foundation for warm, poached eggs.
mixed into egg salad in lieu of less-healthy mayonnaise.
This rouladen recipe comes from my Grandma Mary’ and it’s childhood favorite.
Thin slices of beef are rolled with a bit of mustard, bacon, onions, and a dill pickle! The beef rolls are slow-roasted and served with a rich brown gravy.
This dish has an old-fashioned, hearty flavor with melt-in-your-mouth tender beef. Serve with mashed potatoes or cooked macaroni like my grandma always did.
What is Rouladen?
Just one of the finest comfort foods of all time! Beef rouladen is a German dish that my Polish grandmother and my mom made often.
Rouladen has thin slices of beef that are brushed with mustard and then wrapped with bacon, onion, and dill pickle before slow cooking. It’s served with a rich brown gravy.
The acidity from the pickle tenderizes the meat and adds lots of flavor along with the bacon.
Ingredients for Rouladen
Beef – Choose thin slices of top round steak or flank steak, 8 to 10-inches long, 4.5- inches wide, and ¼-inch thick. In my area, I find beef labeled “Rouladen” or you can ask the butcher to thinly slice steaks. If using round steaks you may need to layer two to get a 10-inches in length.
Mustard – My grandma always spread prepared yellow mustard on the beef, although Dijon mustard is great too.
Bacon – Use uncooked bacon, it adds flavor and keeps the beef moist.
Onion – Thinly sliced yellow onion is added to each roll.
Pickle – Our family uses dill pickles in the center of the rouladen.
Gravy – This recipe uses beef broth with a bit of dill pickle juice. My mom always added a can of mushrooms with the juices so I add them in as well. The juices are later used to make the sauce or gravy for serving.
While some recipes add a bit of red wine, my Grandma kept it simple. You can add extra onions to the gravy and a rib of celery and carrot if you’d like for flavor. Discard the carrot/celery before thickening the gravy.
How to Make Rouladen
Gently pound the beef to tenderize (per the recipe below).
Top with mustard, bacon, and onions, and roll around a whole dill pickle, secure with a toothpick, or tie with cooking twine.
Brown the outside in a Dutch oven or pan. Add broth and a splash of pickle juice. Either roast or simmer the rouladen until fork tender.
Thicken the juices with flour or a cornstarch slurry to make gravy.
How to Serve Rouladen
My mom always served rouladen on top of elbow macaroni with lots of gravy.
Of course, it’s great over mashed potatoes, spätzle, egg noodles, or potato dumplings, or even baby potatoes.
This beef rouladen recipe also pairs well with braised red cabbage (rotkohl).
To Freeze Rouladen
Beef rouladen can be prepared and the rolls can be frozen either before or after cooking. Simply prepare as directed, place in a single layer on a baking sheet, and freeze. Once frozen, transfer to a freezer bag or air-tight container.
To enjoy from frozen, thaw in the refrigerator overnight and cook as directed in the recipe.
Got Leftovers?
Rouladen tastes great the next day! It makes a perfect work-day lunch over mashed potatoes or even cauliflower rice! You can also chop up the rouladen and add the gravy to a soup!
More Slow Cooked Beef Favorites
Did your family love this Beef Rouladen? Leave us a rating and a comment below!
5 from 44 votes↑ Click stars to rate now! Or to leave a comment, click here!
Beef Rouladen
This classic German dish is made with thinly sliced beef covered with mustard, bacon, onions, and rolled around a dill pickle!
Prep Time 20 minutesminutes
Cook Time 1 hourhour50 minutesminutes
Total Time 2 hourshours10 minutesminutes
Author Holly Nilsson
Preheat the oven to 325°F.
Place the beef slices on a cutting board and gently pound with a meat tenderizer to ¼-inch thickness.
Spread a thin layer of mustard over each slice and season with salt and pepper.
Add a slice of bacon to each piece of beef and top with onions and a dill pickle.
Roll each rouladen jelly-roll style and secure with toothpicks or kitchen twine.
In a Dutch oven, heat the butter over medium heat. Add the beef rolls and brown on each side.
Add the beef broth to the Dutch oven, scraping up any brown bits in the bottom of the pan. Add the canned mushrooms with juices if using and ¼ cup pickle juice (and extra onions if desired). Cover and roast 90-120 minutes or until fork-tender.
To Make Gravy
Transfer the rouladen to a plate and cover with foil to keep warm, leaving the juices in the Dutch oven.
Heat juices over medium-high heat until boiling, making sure to scrape up any brown bits. In a small bowl, mix cornstarch with 3 tablespoons of cold water. Slowly add the cornstarch mixture to the boiling broth while whisking to reach the desired thickness. You may not need all of the cornstarch mixture.
Serve Rouladen over mashed potatoes or elbow macaroni with gravy.
*Beef should be about 8-10 inches long, 4.5-inches wide and ¼-inch thick. If the beef strips aren’t long enough, it’s okay to overlap two shorter pieces a bit. I prefer to roast cook beef rouladen in the oven but it can be covered and gently simmered on the stove for about 45-55 minutes or until tender. Store leftovers in a covered container in the fridge for up to 3 days. Reheat in the oven or in the microwave until heated through.
Chanel Thierry is issuing her estranged husband, DJMustard, his “last warning” about playing with her. On Wednesday (Dec. 6) and Thursday (Dec. 7), Thierry took to multiple social platforms to air out her children’s father over their divorce proceedings.
As The Shade Room previously reported, Mustard filed for divorce in 2022 — less than two years after he wed Chanel Thierry. They had been dating for nearly ten years and had welcomed three children during that time.
Chanel Thierry Says She & Mustard Have Not Settled Their Divorce
On Thursday, Chanel not only put Mustard on blast for his handling of the proceedings but also accused him of feeding false information to the media to taint her image.
“Feeding Radar Online lies to spread about me to ruin my [image] and clean your image is a joke. I’ve taken it quietly for the last year. I’m not playing no more. I will RUN ALL THE TEA. It’s me vs you and I’m not going out like no sucka more than I already have! Now run and tell that,” Chanel wrote on Threads.
Chanel’s Thursday comments seem to follow an exclusive report by Radar Online claiming that the former pair had settled on the validity of their prenup. However, in addition to denying any such agreement on social media, Thierry gave theJasmineBrand an exclusive statement.
“Nothing is settled, not even child support. Dijon still owes back child support. Dijon refuses to co-parent with me since filing,” she told the outlet. “My lawyers are working very hard to get court-ordered co-parenting classes going because he refuses to.”
On her Instagram Story, Chanel clarified that she has custody of Kiylan, Kauner, and Kody. She added that the kids are spending Christmas with Mustard because it falls on his week. She also alleged that he agreed to let her see them on the holiday for a few hours, then changed his mind without asking the kids’ opinions.
Meanwhile, Mustard delivered a few messages of his own amid Chanel’s posts. He asked folks via Instagram Story to stop sending him Chanel’s posts, adding that “it won’t stop.” Instead, he encouraged people to shop for Chanel’s sleepwear brand Sleep Ova.
Swipe below to see his comments and a few of Chanel’s.
Chanel Says She Would “Never Associate” With Her Ex Again
In other Threads posts, Chanel Thierry accused Mustard of trying to “demolish” her name because he tried to “replace” her, and “it didn’t work.”
“It’s disgusting. The nerve to have me fighting for custody because you are so bitter and don’t want to pay [child support.] I sat in that house YEARS watching them kids while you toured the world! Run that sh*t somewhere else.”
Thierry added that her caring about Mustard is “a joke.” In fact, she claimed she’d never give her ex another shot with her.
“You’re upset I’m airing you out. I would never associate myself with a low vibrational soul like u ever again. I will give you anything to post receipts of me begging to be with you. The door locks from the inside not the out.”
After reposting a message from someone else about teaching your children to pray, Chanel Thierry confirmed her children have witnessed her “lean on God more and more” during the divorce.
Quiet those hungry appetites in a hurry with this recipe for a melty and mouthwatering ham and cheese croissant!
Buttery croissants are stuffed with smoky ham and rich Swiss cheese, then spread with a tangy honey mustard sauce and baked to melted perfection.
This cozy and comforting sandwich is always a hit wherever it’s served!
An Easy Anytime Favorite
These are a buttery, flaky take on a traditional ham sandwich, and they’re perfect with leftover ham, too.
Serve these ham and cheese croissants for breakfast, lunch, or dinner.
Make a bunch for the freezer for convenient microwavable meals or add some scrambled eggs to turn them into breakfast sandwiches.
Ingredients in Ham and Cheese Croissants
Ham – We love these with leftover slices of ham, but deli ham works just as well.
Cheese – I love pairing ham with Swiss or gruyere cheese, but almost any variety of hard cheese can be used. Try cheddar, marble cheese, or Monterey Jack in place of Swiss!
Croissants – I love to make these with flaky croissants from the bakery but of course you can try your hand at homemade croissants too. For smaller bites, roll up the ingredients in refrigerated crescent rolls and bake as we do our Reuben roll ups.
Sauce – Yellow or Dijon mustard are favorites with ham, this recipe includes a simple homemade honey mustard sauce.
Variations – Add a scrambled or fried egg for a delicious breakfast sandwich.
How to Make Ham and Cheese Croissants
While the oven is preheating, make the sauce (per the recipe below).
Layer the ingredients in the croissants.
Brush with butter, sprinkle with sesame seeds, and bake until golden brown.
Storing and Reheating
Ham and cheese croissants will keep in the refrigerator for up to 4 days, and in the freezer for up to 3 months. Thaw in the refrigerator before reheating in a 250°-300° oven on a sheet loosely covered with foil until the ham is heated through and the cheese has remelted.
Got Leftover Ham?
Did your family enjoy these Ham and Cheese Croissants? Leave us a rating and a comment below!
5 from 1 vote↑ Click stars to rate now! Or to leave a comment, click here!
Ham and Cheese Croissant
Savory ham and cheese are tucked inside a flaky croissant with a homemade sauce, then baked until perfectly melty!
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Preheat the oven to 350°F.
For the sauce, in a small bowl combine the mayonnaise, mustard, and honey. Set aside.
Gently cut the croissants in half crosswise.
Spread ¼ of the sauce on the bottom of each croissant. Top with sliced ham and cheese.
Place the top of the croissant on each sandwich. Brush each top with butter and sprinkle with sesame seeds.
Place on a baking sheet lined with parchment paper and bake for 9 to 12 minutes or until heated through and the cheese is melted.
Lightly scrambled eggs can be added to make breakfast sandwiches. Ham and cheese croissants can be stored in the fridge for up to 4 days or in the freezer for up to 3 months. To reheat, thaw in the refrigerator if frozen, then reheat in a 250°-300° oven on a foil-covered sheet until the ham is warm and the cheese is melted or wrap in foil and heat in the air fryer at 300°F for 5 minutes or until heated through.
Sometimes the simplest recipes are the best, including this one!
This deviled egg recipe starts with hard boiled eggs. The yolks are seasoned and mashed until creamy and added back to the whites for serving.
Deviled Eggs Are an Anytime Snack!
Deviled eggs are hard-boiled eggs, that are halved and filled with a creamy mixture made from the yolks. They’re a holiday staple in our family for Easter dinner, Thanksgiving, and Christmas dinner.
Customize with your favorite flavors like dill pickles, minced olives, or green onion.
Deviled eggs are naturally low-carb, make a great snack, and will keep well in the fridge for a few days.
You need just a few simple ingredients that you probably already have in your kitchen.
Deviled eggs can be made a couple of days ahead of time making them party perfect.
Ingredients for Deviled Eggs
Eggs – Any hard-boiled eggs will do for this recipe. I find Instant Pot or air fryer eggs easiest to peel.
Mayonnaise – This is key to the smooth texture of the filling. Use your favorite brand (light or full-fat mayo work).
Seasoning – Vinegar & a bit of yellow mustard are traditional in deviled eggs for a little tang. Season with salt and black pepper to taste.
Garnish – Paprika is traditional but chives are another great option.
Variations
This is a classic deviled egg recipe but feel free to get creative:
sweet pickle relish, chopped pickle, pickle juice, or minced celery
garnish with some crispy bacon, capers, or fresh herbs
swap the mustard for Dijon mustard or a little horseradish for a bolder flavor
swap some or all of the mayo for Greek yogurt for a lighter version
How to Make Deviled Eggs
Cook Eggs: Cook and cool hard boil eggs (see our favorite methods below).
Prepare the filling: Mash the yolks with mayonnaise and seasonings until creamy (per the recipe below).
Fill the eggs: Spoon or pipe the egg yolk mixture into the egg whites. Garnish and serve.
Cooking Eggs for Deviled Eggs
Cook the hard-boiled eggs using any of the following methods. Air fryer is my favorite method as no water is required and the shells just slide right off.
Tips for The Best Deviled Eggs
Regardless of the cooking method, don’t skip the ice bath. It stops the cooking process, keeping the yolks bright yellow, and helps make them easier to peel.
Eggs can be boiled a few days in advance.
For an extra smooth filling, pulse it in a food processor if you’d like. Don’t overmix it.
Place the filling in a piping bag or in a sandwich bag and snip off the corner to make it pretty.
Storing Deviled Eggs
The eggs can be boiled a few days in advance (boiled eggs can be stored for a week total). If you’d like to prepare the filling a few days in advance as well, store the filling and the egg whites separately.
Place the egg white halves on a plate and wrap them in plastic wrap, keep the yolk mixture in a ziptop bag. When ready, fill the egg whites with the yolk mixture, garnish, & serve!
Store leftovers in the refrigerator for up to 3 days. Leftovers can be mashed with a fork and made into an egg salad sandwich for lunch.
Delicious Deviled Eggs
What’s your favorite way to make Deviled Eggs? Let us know in a comment below!
4.98 from 117 votes↑ Click stars to rate now! Or to leave a comment, click here!
Deviled Eggs Recipe
This classic deviled eggs recipe is so easy to make as a side dish, appetizer, or even as a healthy snack!
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Place the eggs in a saucepan and fill the pot with water to ½-inch above the eggs. Over high heat, bring the water to a rolling boil, then cover, remove from heat. Let the eggs stand covered for 15 to 17 minutes.
Fill a medium bowl with ice water and transfer the eggs to the ice water for 5 to 10 minutes. Peel the eggs under running cool water.
Slice the eggs in half lengthwise. Remove the yolks and place them in a medium bowl, place the whites on a serving platter.
With a fork, mash the yolks into a fine crumble.
Add the mayonnaise, vinegar, mustard, salt, and pepper, and mix until smooth.
Just before serving, fill each egg white with the creamy yolk mixture with a spoon or a piping bag.
Garnish with a sprinkle of paprika and fresh dill weed.
Eggs can be prepared a few days in advance. Keep the whites and filling separate until ready to fill. Prepare hard-boiled eggs using your favorite method. Once cooked, place eggs in a bowl of cold water and ice for at least 5 minutes.
Use a spoon or piping bag to fill the eggs. If you don’t have a piping bag, place the creamed yolk mixture into a sandwich bag and snip off the corner. Squeeze the mixture into the whites. Store leftovers in the fridge for up to 2 days. Leftover deviled eggs can be mashed and served as an egg salad sandwich.
These eggs make for a fun and unique snack when you’ve got friends over for the big game!
These air fried deviled eggs have a crispy seasoned coating on the whites and are filled with a creamy, tangy yolk filling!
Easy Air-Fried Deviled Eggs
Deviled eggs are a party favorite and look great on a platter.
We prep these in an air fryer to make them fuss free but you can also deep fry them.
Deviled eggs are easy to make, economical, portable, and everyone loves them!
Ingredients
Eggs – Any hard-boiled eggs will do for this recipe; however, I most often make air fryer boiled eggs.
Filling – The yolk, mayonnaise, vinegar, and a tiny bit of mustard are the traditional ingredients in this recipe. Dill pickle juice can be used instead of vinegar if you’d like.
Breadcrumbs – Use plain Panko breadcrumbs for the best crunch and seasoned bread crumbs for a nice even coating.
Variations – Blend in some mashed avocado, dill, or sweet pickle relish, tapenade, or pesto to the yolks and create a colorful presentation for guests to select from! Garnish air-fried deviled eggs with bacon bits or sliced green onions.
How to Make Air-Fried Deviled Eggs
Step 1: Cook and cool 6 hardboiled eggs.
Step 2: Bread the egg whites per the recipe below.
Step 3: Mix the egg yolk mixture.
Step 4: Air fry or cook the egg whites. Fill the crispy egg whites with the egg yolk mixture.
Dipping Sauces for Fried Deviled Eggs
When it comes to dips and dressings for air fryer deviled eggs, the choices are endless. Try some of these options for homemade sauces and see what you like best!
Pulse the filling in a food processor for an extra smooth filling.
Pipe the filling into the egg whites using a pastry bag or a plastic bag with a corner snipped off.
Store deviled eggs in the fridge for at least an hour before serving so flavors can meld.
Storing Fried Deviled Eggs
Make fried deviled eggs and keep them in the refrigerator until ready to reheat in the air fryer. They can be made up to a day in advance and leftovers will stay fresh for up to 2 days in the refrigerator.
Delicious Deviled Eggs
Did you make these Fried Deviled Eggs? Be sure to leave a rating and a comment below!
5 from 1 vote↑ Click stars to rate now! Or to leave a comment, click here!
Fried Deviled Eggs
Fried deviled eggs are a delightful twist on the classic recipe, with a crispy coating and tangy yolk filling!
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Total Time 40 minutesminutes
Place 6 eggs in the air fryer basket (reserve 2 eggs for coating the whites). Turn the air fryer on to 250°F and cook the eggs for 16 to 17 minutes or until hard boiled. Transfer the eggs to a bowl of ice water for 5 minutes.
Gently peel cooled hard-boiled eggs and slice in half lengthwise.
For the Filling
Gently remove the yolks and place them in a medium bowl, reserving the egg whites.
Use a fork to mash the egg yolks with mayonnaise, vinegar, mustard, salt, and pepper until smooth. Set aside.
To Prepare the Eggs
Preheat the air fryer to 400℉.
In a small bowl whisk the 2 remaining eggs. In a separate bowl combine the panko and seasoned bread crumbs. Put the flour in a third shallow bowl.
Dip the egg whites in flour, followed by the egg wash, and then the bread crumbs mixture gently pressing to adhere. Repeat with the remaining egg whites.
Spray the crumbs with cooking spray, and then carefully place egg whites into the air fryer basket.
Air fry for 2-3 minutes per side until browned and crispy.
Fill each fried egg white with the yolk mixture using a spoon or a piping bag. Serve immediately.
To Boil Eggs in Water: Place 6 eggs in a saucepan and cover with water at least ½″ above the eggs. Bring water to a rolling boil over high heat. Cover and remove from heat. Let stand covered for 15-17 minutes (for large eggs). Remove from hot water and place in a bowl of ice water. To Deep Fry the Egg Whites
Heat 3″ of cooking oil in a medium-size pan over medium heat.
Carefully place breaded egg whites into the hot oil. Fry for 2-3 minutes, flipping halfway through. Remove from pan and drain excess oil on a paper towel.
Fill each fried egg white with the yolk mixture using a spoon or a piping bag. Serve immediately.
Cheeseburger Pizza, it’s two of the world’s favorite comfort foods combined for a perfect weeknight meal! A delicious crust loaded with lean beef, bacon and of course tons of yummy cheese! Top it with all of your favorite cheeseburger toppings for a family favorite meal!
Once the pizza dough is baked, cover it in whatever toppings you like best on either cheeseburgers or pizza. Really anything can be added or substituted in this recipe.
Sauces: pizza sauce, barbecue sauce, mustard, ketchup, or mayo
Meat: ground beef, bacon
Veggies: green or red bell peppers, mushrooms, onions, tomatoes, or lettuce
Herbs: Chili pepper or flakes, dried oregano, basil, or garlic
Others: Pickled habaneros, black olives, sweet sandwich pickles
To Make Cheeseburger Pizza
Now that you have your tasty toppings picked out let’s turn these simple ingredients into a tasty, crowd-pleasing dinner!
Pre-bake the pizza dough and brown the ground beef with onion, garlic, and barbecue sauce (per recipe below).
Top the dough with pizza sauce, ground beef mixture, and cheeses.
Sprinkle with cooked bacon bits and drizzle with barbecue sauce and bake in a hot oven until cheeses are bubbling.
Allow it to rest for several minutes before cutting and serving. If your crowd has a large appetite, portion it out into servings of double cheeseburger pizza to play up the burger angle.
Top with your favorite hamburger toppings; a slice of tomato, onion, shredded iceberg lettuce, a drizzle of ketchup.
Other Delicious Sides
Cheeseburger pizza is perfect for casual entertaining or busy weeknights. You don’t need too many side dishes to complete the presentation. Think fresh, crunchy veggies to cut through the cheesy, meaty richness. Broccoli slaw, cucumber salad or arugula salad with berries will provide the welcome contrast you might be craving after a few bites of cheeseburger pizza.
If it’s a special occasion, delight your guests with a fancy beverage such as white sangria, or strawberry lemonade. Or, keep your presentation and preparation fresh and unfussy by offering a simple pitcher of lemon water.
How to Reheat It
Leftover cheeseburger pizza can be refrigerated for up to four days.
In the oven: Wrap in foil to prevent the crust from burning and pop in a pre-heated 350°F oven for about minutes.
In the microwave: The crust will be soggy, but the taste will still be sensational! If you want to crisp up the crust, then place it on a rack over a cookie sheet for about 5 minutes after reheating.
More Fun Pizza Recipes
5 from 9 votes↑ Click stars to rate now! Or to leave a comment, click here!
Cheeseburger Pizza
Top it with all of your favorite cheeseburger toppings for a family favorite meal!
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Prevent your screen from going dark
Preheat oven to 400°F. Unroll dough onto a parchment-lined pan and bake 8-10 minutes until lightly browned.
Meanwhile, brown beef, onion, and garlic until no pink remains. Drain any fat. Add in 2 tablespoons barbecue sauce and cook until thickened (about 3 minutes).
Spread pizza sauce over dough. Top with ground beef mixture and mozzarella cheese.
Add red onions, bacon, and cheddar cheese. Drizzle with remaining barbecue sauce.
Turn the oven up to 450°F. Bake an additional 5-8 minutes or until cheese is bubbly.
Cut into 8 slices and garnish with your favorite burger toppings (mustard, pickles, ketchup).
Credit: Nike
Credit: Nike
Credit: Nike
Credit: Nike
![Honey Mustard Bacon Chicken Skillet [+Video] – Oh Sweet Basil](https://reportwire.org/wp-content/uploads/honey-mustard-bacon-chicken-recipe-14.jpg)
