Honey Butter

 

This is a quickie but a goodie. Have you ever eaten at Outback Steakhouse? I haven’t been in a while but used to go with my dad a lot as a teenager. He was good like that- always taking me out for really great meals! When you sit down they bring you a warm loaf of Honey Wheat Bread, and if you’re anything like me, you’ve also asked them to bring the bread with a side of honey butter. The first time I had the honey butter I freaked out- it was so good. And back then I hated honey. Crazy right? (Don’t get me started on all the things I hated way back when that I love now… mustard… honey… chilies… eggplant…)

Anyway, honey butter is perfect spread on warm freshly baked bread but can also be used in tons of other ways. One of my favorite is in baked sweet potatoes. The flavors all mesh together to create a simple masterpiece.

Honey Butter

1/2 stick butter
1 tbsp honey
1 tspn brown sugar
1 pinch cinnamon
1 pinch of salt

1. Mix all ingredients well in a food processor or in a bowl with a fork. Make sure to mix well. Taste and adjust seasonings as needed.

2. Chill and serve when needed.

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Baked Chicken Fingers with Homemade Honey Mustard Sauce

Oven Baked Chicken... Crispy!

Oven Baked Chicken... Crispy!

I’ve really enjoyed blogging over the past month or so and even more than writing them, I’ve enjoyed reading them. It’s such an exciting feeling to find a recipe and be inspired to cook something completely new. Delicious has certainly become my best friend in keeping track of all of my “must-makes”.

On my list were “Oven Baked Chicken Fingers”. They definitely didn’t break the mold, but they were fun to make and were surprisingly delicious (and, thankfully, healthy). Amazingly enough, the homemade honey mustard sauce really turned out to be the star of the day. It was like the first time I made tartar sauce- I wondered why everyone wasn’t making this at home. Now if only I could muster up the courage to try my hand at homemade barbeque sauce…

Oven Baked Chicken Fingers – serves 2

3 thin sliced chicken cutlets, sliced into strips
1 egg, lightly beaten
1 cup panko
1/2 tbsp garlic powder
1/2 tspn cayenne pepper
2 tsp salt
1 tspn pepper
1/4 cup mayonnaise
1 tbsp course mustard
1 tbsp Dijon mustard
2 tbsp honey

1. Preheat the oven to 400 degrees. In a bowl or plate, scramble an egg and put it to the side. Mix the panko with the salt, pepper, cayenne pepper and garlic powder in a plate for dredging. Lightly season the chicken strips with a pinch of salt and pepper.

2. Dip the chicken strips in the bowl with egg and allow the excess egg to drip off. Then dip the chicken strip into the panko bowl and coat evenly. Do this with all the chicken.

3. Place chicken strips on a wire oven rack and place the rack on a baking sheet. Bake the chicken fingers for 20-25 minutes until golden brown.

4. While the chicken is baking, in a bowl whisk the mayonnaise, mustards, and honey. Serve with the Chicken Fingers.

Honey Mustard Sauce... Oh My God!

Honey Mustard Sauce... Oh My God!

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