Honey Mustard Potatoes Food

MUSTARD-ROASTED POTATOES

Steps:

• Preheat the oven to 425 degrees.
• Cut the potatoes in halves or quarters, depending on their size, and place them on a sheet pan. Remove the ends of the onions, peel them, and cut them in half. Slice them crosswise in 1/4-inch-thick slices to make half-rounds. Toss the onions and potatoes together on the sheet pan. Add the olive oil, mustard, 2 teaspoons salt, and the pepper and toss them together. Bake for 50 minutes to 1 hour, until the potatoes are lightly browned on the outside and tender on the inside. Toss the potatoes from time to time with a metal spatula so they brown evenly.
• Serve hot sprinkled with chopped parsley and a little extra salt.

HONEY-MUSTARD POTATOES

Steps:

• Place the potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender, Drain. , In a large serving bowl, combine the warm potatoes, salad dressing, onions and salt if desired; toss gently. Serve warm or cold.

HONEY-MUSTARD ROASTED POTATOES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Spray a baking sheet with cooking spray.
• Whisk olive oil, mustard, honey, green onions, salt, black pepper, and cayenne in a large bowl to combine. Add potatoes and toss to coat. Spread evenly on the baking sheet.
• Bake in the preheated oven until potatoes are cooked all the way through and browned, 20 to 30 minutes.

ONE PAN HONEY MUSTARD CHICKEN AND POTATOES

Steps:

• Preheat your oven to 400 degrees.
• Heat the oil in a large, ovenproof skillet (see notes) over medium-high heat. Add the chicken, skin-side up. Season the skin with sea salt. Cook the chicken for 5 minutes then flip it over and continue to cook it until the skin is brown, about 5 more minutes. While the chicken is cooking, chop the potatoes
• Remove the pan from the heat and place the chicken into a bowl. Add all the sauce ingredients to the pan and whisk them together. Add the potatoes and stir so they are coated in the sauce. Nestle the chicken between the potatoes and pour any accumulated juices (from the bowl the chicken was in) back into the pan.
• Place the skillet in your oven and let it cook for 30 minutes. Carefully remove the pan from the oven (see notes) and add the broccoli. Put the skillet back into the oven and cook for another 15-20 minutes, or until the potatoes are soft.

HONEY-MUSTARD PARSNIP & POTATO BAKE

Steps:

• Bring a large pan of salted water to the boil. Tip in the potatoes and parsnips, bring back to the boil and simmer for 5 mins. Gently drain so they don't rough up too much, then tip into a baking dish.
• Melt the butter in a big saucepan, then stir in the flour and cook for 2 mins. Gradually stir in the milk to a smooth, lump-free sauce. Cook gently, stirring constantly, until the sauce is nicely thickened - about 5 mins. Stir in the mustard, honey, vinegar and some seasoning. Pour evenly over the potatoes. Mix the crumbs and cheese together, then scatter over the top and set aside until ready to bake. You can cover the dish and chill for up to 24 hrs before finishing.
• Cook the bake at 200C/180C fan/ gas 6 for 30-40 mins until the top is crisp and golden and the sauce hot through.

HONEY MUSTARD PORK CHOPS AND POTATOES SKILLET

Steps:

• Par-boil the baby potatoes in salted water until tender when pierced with a fork.
• Heat 1 tablespoon of the olive oil in a large skillet and cook the baby potatoes until the skin in golden brown. Set aside.
• Pat the pork chops dry with a paper towel and season with salt and pepper.
• Using the same skillet, add another tablespoon olive oil and pork chops. Cook for 4-5 minutes per side, until cooked through. Set aside on a plate and cover with aluminum foil to rest.
• In a small bowl, whisk together remaining olive oil, dijon, honey, broth and seasonings until well blended. Add to the skillet and cook on medium high heat until sauce thickens. Return potatoes and pork chops to the skillet and toss in the sauce. Garnish with fresh chopped parsley and serve immediately.

HONEY MUSTARD CHICKEN & POTATOES (ONE PAN)

Steps:

• Preheat oven to 400°F (200°C). Generously season chicken thighs with salt, pepper and garlic powder.
• Heat olive oil in a large, oven-proof non stick pan (or a well-seasoned cast iron skillet) over medium-high heat. Sear chicken thighs for 3 minutes each side, until the skin becomes golden and crisp. Leave 2 tablespoons of chicken juices in the pan for added flavour, and drain any excess.
• Fry the garlic in the same pan around the chicken for 1 minute until fragrant. Add the honey, both mustards, and water to the pan, mixing well, and combine all around the chicken.
• Add in the potatoes; mix them through the sauce. Season with salt and pepper, to your tastes. Allow the honey mustard sauce to simmer for two minutes, then transfer to the hot oven and bake for 40-45 minutes, or until the chicken is completely cooked through to the bone and no linger pink in the middle.
• OPTIONAL: Remove from the oven after 30 minutes; add in the green beans (mixing them through the sauce), and return to the oven to bake for a further 15 minutes, or until the chicken is completely cooked through and no longer pink in the middle, and the potatoes are fork tender.

INSTANT POT HONEY MUSTARD CHICKEN AND POTATOES

Steps:

• In a medium bowl, whisk together the honey, dijon mustard, and apple cider vinegar. While constantly whisking the dijon and honey mixture, slowly pour in the olive oil and whisk to combine until a creamy dressing forms.
• Season the chicken with 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1 teaspoon thyme, then toss with 1/4 cup of the honey mustard.
• Set your Instant Pot to 'saute' mode, then add 1/2 tablespoon of olive oil. Once hot, add the chicken to the pan and sear for 2-3 minutes, until browned, then flip and sear for an additional 2-3 minutes and remove from the pot.
• Pour the chicken broth into the pot and whisk up any bits that are stuck to the bottom, then add the chicken back to the pot.
• Toss the potatoes with the remaining 1/2 tablespoon olive oil, 1 teaspoon thyme, 1/2 teaspoon salt, 1/4 teaspoon pepper, garlic powder, and lemon juice then layer them on top of the chicken.
• Seal the pot, then set to cook for 7 minutes on high pressure.
• After the timer goes off, let the pressure release naturally for at least 10 minutes, then manually release any remaining pressure.
• Drizzle the chicken and potatoes with extra honey mustard and serve!

EASY HONEY-MUSTARD CHICKEN AND POTATO BAKE

Steps:

• Whisk broth, honey, yellow mustard, mustard powder, garlic powder, onion powder, rosemary, salt, and black pepper together in a large mixing bowl until well blended. Add chicken, potatoes, and onion and stir until well coated. Let mixture marinate for 20 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
• Transfer chicken to the prepared baking dish. Cover chicken with potatoes and pour remaining liquid on top.
• Bake in the preheated oven until potatoes are golden brown and chicken is no longer pink at the bone and juices run clear, about 50 minutes.

HONEY MUSTARD KIELBASA AND POTATOES

Steps:

• Heat oven to 400°F.
• Mix first 3 ingredients until well blended.
• Combine remaining ingredients in shallow pan. Drizzle with wine mixture; toss to coat.
• Bake 55 min. or until potatoes are tender, stirring occasionally.

SHEET PAN HONEY MUSTARD CHICKEN WITH POTATOES AND BROCCOLI

Steps:

• Preheat the oven to 375.
• Mix together the Italian seasoning, paprika, salt, black pepper and garlic powder.
• In a small bowl, mix together the honey and mustards and stir well to mix. Reserve 2 tablespoons of the honey mustard mixture for later use.
• Season the chicken breasts on all sides with half of the seasoning mixture (reserve the other half for seasoning the potatoes) and then coat with the rest of the honey mustard mixture. Place the chicken breasts on a baking sheet coated with cooking spray.
• Place the potatoes on a second baking sheet. Drizzle with 2 teaspoons olive oil and then season with the remaining half of the reserved spice mixture. Use your hands to toss the potatoes together until well coated. Spread in a single layer on one side of the baking sheet.
• Roast the chicken and potatoes at 375 for 25 minutes.
• Meanwhile, toss the broccoli florets with the remaining 2 teaspoons of olive oil and season with the 1/4 teaspoon salt and 1/8 teaspoon black pepper.
• After 25 minutes, remove the pan with the potatoes, add the seasoned broccoli to the other side of the pan and return to the oven.
• Continue cooking the chicken and vegetables for another 10-15 minutes, until the chicken is cooked through and the potatoes and broccoli are tender.
• Serve immediately, and drizzle the reserved honey mustard over the cooked chicken.

HONEY MUSTARD CHICKEN AND POTATO BAKE

Steps:

• Preheat oven to 180°C (fan assisted). Cut chicken into 2-3 cm pieces. Heat a dash of olive oil in a frying pan. Add the chicken and stir-fry over high heat until the meat colours. Remove the chicken from the pan and set aside.
• Reduce the heat to medium. Add the sliced leek and stir-fry until it softens. Pour over the wine and cook until the wine is reduced by half. Return the chicken into the pan and pour over HEINZ [SERIOUSLY] GOOD™ Honey Mustard Simmer Sauce. Stir until the sauce is almost boiling. Transfer to a lasagne-style ovenproof dish (2L capacity).
• Overlap the potatoes on the honey mustard chicken. Brush the potatoes with a little extra olive oil. Bake for 40-45 minutes or until the potatoes are tender and chicken is cooked. Serve with your favourite green vegetables.

HONEY MUSTARD SALMON, POTATO AND TENDERSTEM® BROCCOLI TRAYBAKE

Steps:

• Boil the potatoes in a pan of salted simmering water for 10-15 mins until tender when pierced with the tip of a knife. Add the Tenderstem® broccoli for the last 2 mins. Drain well and leave to steam-dry in the colander.
• Heat the oven to 180C/160C fan/gas 4. Whisk the honey, mustard and 1 tbsp oil in a small bowl with some seasoning.
• Transfer the steam-dried potatoes and Tenderstem® broccoli to a large baking tray, drizzle with the remaining oil and toss together to coat everything in the oil. Put the salmon fillets skin-side down in between the potatoes and Tenderstem® broccoli on the tray. Brush the honey mustard glaze over the salmon.
• Roast for 15-20 mins until the salmon is cooked and flaky, the potatoes are turning lightly golden at the edges, and Tenderstem® broccoli is tender.

HONEY-MUSTARD POTATO SALAD

Steps:

• Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and cool. , Cut potatoes into quarters; place in a large bowl. Add the celery, red pepper, hard-boiled eggs and onions. In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour.

HONEY ROASTED POTATOES

Steps:

• Preheat oven to 375 degF (190 degC).
• Lightly coat a baking dish with cooking spray.
• Lay potatoes in single layer in baking dish and scatter onions on top.
• In a small bowl combine melted butter, honey, mustard, salt and pepper, drizzle over potatoes.
• Bake in oven for 35 minutes or until tender, stirring halfway through.

SHEET PAN HONEY MUSTARD PORK CHOPS WITH POTATOES

Steps:

• In a large bowl stir together honey, mustard, vinegar, red pepper, salt and black pepper. Reserve ⅓ cup of mixture and set aside. Trim any excess fat from pork chops. Dredge both sides of pork chops in mixture and let sit at room temp 20-30 minutes.
• Meanwhile: Preheat oven to 425° F. Wash and cut potatoes into ½-cubes. Toss with olive oil and salt and pepper to taste. Evenly spread on a large parchment-lined baking sheet. Bake 15 minutes, then reduce heat to 400°. Add prepared pork chops to baking sheet with potatoes in a single layer, bake 7-10 minutes more, or until pork reaches an internal temperature of 145° and potatoes are tender. Remove from oven and let sit 5 minutes. Serve with remaining honey mustard mixture drizzled on top of pork chops.

HONEY MUSTARD KIELBASA AND POTATOES

Steps:

• In a small bowl, combine wine, beer or chicken broth, mustard and brown sugar.
• In large roasting pan, combine kielbasa, potatoes, onion and mustard mixture.
• Toss to coat well.
• Bake at 400 for 40-50 minutes or until potatoes are tender, stirring occasionally.
• Garnish with parsley.