Mandy and Jace

I really like honey mustard, but I am very picky about which kind I like. I don’t like to taste all mustard. I like more of the sweet honey taste than the tangy mustard taste. This recipe has the right balance between sweet and tangy and tastes amazing on a turkey and pepper jack cheese panini.

Honey Mustard Sauce
adapted from Food Network

3/4 cup mayonnaise
3 tablespoons honey
2 tablespoons yellow mustard
1 tablespoon lemon juice
Horseradish, to taste

Mix the mayonnaise, honey, yellow mustard and lemon juice in a large bowl. Add horseradish and until it is the flavor you want it to be. Store in an airtight container and use for salads, dipping sauce or as a sandwich spread.

We are t-minus 4 days until our shop closes for vacation, and I am so excited. We will be closed for a week! One week without going to work! I look forward to this week every year, and this year I think I’m even more excited because Jace took the week off too. So Thursday about 6 if you hear a couple of squeals don’t worry, it’s probably me and Jamie squealing for joy.

Here’s this weeks meal plan.
Tonight: Spicy beef stir fry with noodles
Tuesday: pork chops and rice
Wednesday: delicious pan roasted chicken thighs and salty baby potatoes
Thursday: take out
Friday: date night

This dish was absolutely delicious! I made this with some mashed potatoes and I had a very happy husband. The skin is crispy and amazing and it has the slightest hint of rosemary and garlic. I know it sounds like a pretty difficult dish but it really isn’t at all. It’s actually very easy. The only issue I had was the grease in the skillet pops quite a bit so if you are making this with young kids around I would be very careful. Otherwise it’s pretty fool-proof and very worth the time

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Delicious Pan-Roasted Chicken Thighs
adapted from Bon Appétit magazine

6 skin-on, bone-in chicken thighs
Kosher salt and freshly ground black pepper
1 tbsp vegetable oil
3 fresh rosemary sprigs
5 whole garlic cloves

Preheat you oven to 475 degrees
Season your chicken with salt and pepper.
Heat the oil in a cast iron skillet on the stove on high heat until it hot. Place the chicken in the hot skillet, skin side down, and cook for 2 minutes. Be careful, it will pop and splatter. After 2 minutes lower the heat to medium-high and continue cooking, still skin side down, for 12 minutes or until the fat renders and the skin is golden brown. Move the chicken around every once in a while to make sure it cooks evenly.
After the 12 minutes tuck fresh rosemary sprigs and whole garlic cloves between the pieces of chicken, carefully move the skillet to the oven and cook for 13 more minutes. Turn the thighs over and continue cooking for about 5 minutes longer so the chicken is cooked through. Move the chicken to garnish. Serve.

Well we had another hot but great weekend full of family and fun. I have said it here before but it’s worth saying again. I am blessed beyond what I deserve when it comes to dads. I love him so much and I couldn’t ask for more. I am also blessed with a wonderful father-in-law who not only loves me like his son’s wife but as his very own daughter. I don’t know how I got so lucky but I thank God every day for my family.

Here’s this weeks meal plan full of our old faithfuls.

Tonight: cajun chicken pasta in cream sauce
Tuesday: steak, mashed potatoes and corn
Wednesday: enchiladas
Thursday: take out
Friday: date night

Happy eating!