Dijon Maple Green Beans


Now that the holidays are over it’s time to get back on track and eat healthy.  These green beans provide a sense of decadence without the guilt, which makes them perfect for those new year’s resolutions.  Enjoy them on the side of some chicken, fish, pork, or even beef, because this dish is a year-round dinner side favorite.


Dijon Maple Green Beans
1 lb green beans, trimmed
1 tbs olive oil
1 shallot, chopped
2 garlic cloves, minced
1/2 tsp maple syrup
1 tsp dijon mustard
1 tsp apple cider vinegar
salt and pepper
1/4 c pecans, chopped

Add green beans to a large saute pan and add water until just covered.  Bring mixture to a boil over high heat then reduce to a simmer for 10 minutes.  Drain green beans and set aside.  Add olive oil, shallot and garlic to pan over medium heat.  Saute until shallots soften, about 5 minutes.  Meanwhile in a small bowl, whisk the maple syrup, dijon mustard, apple cider and salt and pepper to taste.  Add green beans and dijon maple sauce to shallot mixture.  Continue to saute until green beans have reached desired tenderness.  Garnish with pecans.


Ginger Spice Chicken


Have you ever gone about your day then realized you forgot to marinade the chicken you planned on having for dinner?  That happened to me yesterday, but for once I wasn’t worried.  Thinly sliced chicken breasts can marinate in as little as 30 minutes, and then cooks in 5 minutes.  What a time saver!  It also helps that the flavor is quite delicious.


Ginger Spice Chicken
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1/8 tsp ground coriander
1 tsp ginger, minced
2 garlic cloves, minced
juice and zest of 2 limes
2 tbs orange juice
2 tbs dijon mustard
3 tbs olive oil
salt and pepper
1.5 lb thinly sliced chicken breast

In a bowl add cloves, cinnamon, coriander, ginger, garlic, lime juice, lime zest, orange juice, dijon mustard, olive oil, salt, and pepper.  Mix to combine then pour into resealable plastic bag.  Add chicken to plastic bag then seal and shake to evenly coat the chicken.  Let marinate for 30 minutes -1 hour.

Heat grill pan to high heat.  Once hot add chicken cook for 2 -3 minutes per side then serve.

Honey Mustard and Rosemary Crusted Pork Tenderloin


This recipe is so simple it almost doesn’t even seem like a recipe.  Perfect for a weeknight dinner, but also great on the grill for a cookout with friends.  If you want to grill the pork tenderloin, let meat cook nearly all the way through then baste with honey mustard mixture, otherwise it will burn up before the meat is cooked.  I like it best when served with couscous and peas.

Food 172

Honey Mustard and Rosemary Crusted Pork Tenderloin
2 tbs honey mustard (or 1 1/2 tbs dijon mustard with 1/2 tbs honey)
2 tbs rosemary, chopped
coarse black pepper to taste
1 lb pork tenderloin

Preheat oven to 375 degrees.  Heat olive oil in an oven proof saute pan over high heat.  Mix honey mustard, rosemary, and black pepper then pour over pork tenderloin using hands to spread evenly.  Sear pork tenderloin on all sides in saute pan then place in oven and bake for 20 minutes.  Once out of the oven move pork tenderloin to a cutting board and cover with aluminum foil to allow meat to rest so juices can stay inside the meat, let rest for 10 minutes before slicing.