Honey Mustard Glazed Chicken Thighs
Honey Mustard Glazed Chicken Thighs are a flavorful, succulent dish perfect for a cozy fall dinner. The sweet and tangy glaze complements the rich flavor of chicken thighs, creating an irresistible meal that pairs well with roasted vegetables or rice. This easy recipe will have your family asking for seconds!
| Ingredients | Quantity |
|---|---|
| Chicken thighs | 4-6 pieces |
| Honey | 1/4 cup |
| Dijon mustard | 1/4 cup |
| Olive oil | 2 tablespoons |
| Garlic (minced) | 2 cloves |
| Soy sauce | 2 tablespoons |
| Paprika | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Black pepper | 1/2 teaspoon |
| Fresh thyme (optional) | To taste |
Cooking Steps:
- Preheat the oven to 400°F (200°C).
- In a bowl, mix together honey, Dijon mustard, olive oil, garlic, soy sauce, paprika, salt, and black pepper to create the glaze.
- Place chicken thighs in a baking dish and pour the honey mustard glaze over them, ensuring they are well coated.
- Bake in the preheated oven for 30-35 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Optionally, broil for an additional 2-3 minutes to caramelize the glaze on top.
- Remove from oven, garnish with fresh thyme if desired, and serve warm.
- The Original Pro Chopper - Our superstar veggie slicer has been creating waves on TikTok! Simple to use,...
- Easy Meal Prep with Rust-Resistant Blades - Our vegetable chopper is perfect for anyone who wants to eat...
- 5-Star Design - The soft-grip TPU handle ensures controlled chopping, while the non-skid rubber base...
2. Herbed Roasted Vegetables With Dijon Vinaigrette
Herbed Roasted Vegetables with Dijon Vinaigrette is a colorful and nutritious side dish perfect for the fall dinner table. Roasting brings out the natural sweetness of seasonal vegetables while the tangy Dijon vinaigrette adds a zesty flavor boost. This dish pairs wonderfully with various main courses and is sure to please both family and guests alike.
| Ingredients | Quantity |
|---|---|
| Carrots (sliced) | 2 cups |
| Brussels sprouts (halved) | 2 cups |
| Sweet potatoes (cubed) | 2 cups |
| Red onion (cut into wedges) | 1 medium |
| Olive oil | 3 tablespoons |
| Fresh herbs (thyme, rosemary) | 2 tablespoons (chopped) |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Dijon mustard | 2 tablespoons |
| Balsamic vinegar | 1 tablespoon |
Cooking Steps:
- Preheat the oven to 425°F (220°C).
- In a large mixing bowl, combine carrots, Brussels sprouts, sweet potatoes, and red onion. Drizzle with olive oil, sprinkle with fresh herbs, salt, and black pepper, and toss until well coated.
- Spread the vegetables in a single layer on a baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until tender and caramelized, stirring halfway through for even cooking.
- In a small bowl, whisk together Dijon mustard and balsamic vinegar.
- Once the vegetables are done roasting, drizzle the Dijon vinaigrette over them and toss gently to combine before serving warm.
- Makes Everything Simple : Just forget your bagged cheese! Only turn the handle for several times and get...
- Premium Material : All parts of the rotary cheese grater are made of food grade ABS material, no BPA. The...
- Three Option Grater : The parmesan cheese grater finishes food preparation with slicing, shredding and...
3. Mustard and Herb Crusted Salmon
Mustard and Herb Crusted Salmon is a delicious and healthy dish that highlights the rich flavors of fresh salmon complemented by a savory herb and mustard topping. This dish is perfect for a fall dinner, providing a warm, comforting meal that is sure to impress your family or dinner guests.
| Ingredients | Quantity |
|---|---|
| Salmon fillets | 4 (6 oz each) |
| Dijon mustard | 3 tablespoons |
| Fresh herbs (parsley, dill, or thyme) | 2 tablespoons (chopped) |
| Olive oil | 2 tablespoons |
| Garlic (minced) | 2 cloves |
| Lemon juice | 1 tablespoon |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
Cooking Steps:
- Preheat the oven to 400°F (200°C).
- In a small bowl, mix Dijon mustard, chopped herbs, olive oil, minced garlic, lemon juice, salt, and black pepper.
- Place the salmon fillets on a baking sheet lined with parchment paper.
- Spread the herb and mustard mixture evenly over the top of each salmon fillet.
- Bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Serve immediately, garnished with additional herbs if desired. Enjoy!
- 💰 REDUCE WASTE AND SAVE MONEY: Chef Preserve keeps FOOD FRESH 5 TIMES LONGER than non-vacuum storage...
- ✅ POWERFUL, QUICK & EASY TO USE: Simply press the button to start. The device vacuum seals a bag in 5...
- ♻️ REUSABLE & RESEALABLE BAGS: Chef Preserve comes with dishwasher, freezer, refrigerator, and...
4. Creamy Mustard and Spinach Pasta
Creamy Mustard and Spinach Pasta is a delightful and comforting dish that combines the richness of pasta with a creamy sauce infused with mustard and fresh spinach. This dish is perfect for a cozy fall dinner, offering a satisfying and flavorful meal that is both simple to prepare and sure to please the palate.
| Ingredients | Quantity |
|---|---|
| Pasta (fettuccine or penne) | 12 oz |
| Fresh spinach | 4 cups (washed) |
| Heavy cream | 1 cup |
| Dijon mustard | 2 tablespoons |
| Parmesan cheese (grated) | 1/2 cup |
| Olive oil | 2 tablespoons |
| Garlic (minced) | 2 cloves |
| Salt | To taste |
| Black pepper | To taste |
Cooking Steps:
- Cook the pasta according to package instructions in a large pot of salted boiling water until al dente, then drain.
- In a large skillet, heat the olive oil over medium heat, add the minced garlic, and sauté for 1-2 minutes until fragrant.
- Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes.
- Stir in the heavy cream, Dijon mustard, salt, and black pepper, and let simmer for a few minutes until slightly thickened.
- Add the cooked pasta to the skillet and toss to combine. Stir in the grated Parmesan cheese until well mixed.
- Serve warm, garnished with additional Parmesan if desired. Enjoy!
- Generous Capacity: 7-quart slow cooker that comfortably serves 9+ people or fits a 7-pound roast
- Cooking Flexibility: High or low slow cooking settings, with convenient warm function for ideal serving...
- Convenient: Set it and forget it feature enables you to cook while at work or performing daily tasks
5. Herbed Mustard Pork Tenderloin
Herbed Mustard Pork Tenderloin is a succulent and flavorful main dish perfect for fall dinners. This dish features a juicy pork tenderloin coated in a zesty herb and mustard mixture, which not only enhances the flavor of the meat but also creates a beautiful caramelized crust. It pairs wonderfully with roasted vegetables or a side of creamy mashed potatoes, making it a satisfying choice for a cozy autumn meal.
| Ingredients | Quantity |
|---|---|
| Pork tenderloin | 1 lb |
| Dijon mustard | 2 tablespoons |
| Olive oil | 2 tablespoons |
| Fresh rosemary (chopped) | 1 tablespoon |
| Fresh thyme (chopped) | 1 tablespoon |
| Garlic (minced) | 3 cloves |
| Salt | To taste |
| Black pepper | To taste |
Cooking Steps:
- Preheat the oven to 400°F (200°C).
- In a small bowl, mix together the Dijon mustard, olive oil, chopped rosemary, chopped thyme, minced garlic, salt, and black pepper to create the herb mustard mixture.
- Pat the pork tenderloin dry with paper towels and rub the mustard mixture all over the meat.
- Heat a skillet over medium-high heat and sear the pork on all sides until golden brown, about 3-4 minutes per side.
- Transfer the seared pork tenderloin to a baking dish and roast in the preheated oven for 20-25 minutes or until the internal temperature reaches 145°F (63°C).
- Allow the pork to rest for 5 minutes before slicing. Serve warm, alongside your favorite fall sides. Enjoy!
- 100% Leak-proof: Guaranteed no-spill seal and secure latches
- Crystal-clear Tritan Built: Stain-resistant and odor-resistant material for a clear view of contents
- Lightweight & Sturdy: Easy to carry, yet durable for everyday use
6. Mustard-Wrapped Roast Beets and Carrots
Mustard-Wrapped Roast Beets and Carrots is a vibrant and wholesome side dish that brings the earthy sweetness of root vegetables to life with a tangy mustard glaze. This colorful medley of beets and carrots is perfect for a fall dinner, offering a delightful combination of flavors and textures, ideal for complementing any main course.
| Ingredients | Quantity |
|---|---|
| Beets (peeled and cut into wedges) | 2 cups |
| Carrots (peeled and cut into sticks) | 2 cups |
| Dijon mustard | 3 tablespoons |
| Olive oil | 2 tablespoons |
| Fresh thyme (chopped) | 1 tablespoon |
| Honey | 1 tablespoon |
| Salt | To taste |
| Black pepper | To taste |
Cooking Steps:
- Preheat the oven to 425°F (220°C).
- In a large bowl, whisk together the Dijon mustard, olive oil, honey, chopped thyme, salt, and black pepper.
- Add the beet wedges and carrot sticks to the bowl, tossing to coat them evenly with the mustard mixture.
- Spread the coated vegetables on a baking sheet lined with parchment paper in a single layer.
- Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.
- Serve warm as a vibrant side dish to your fall dinner. Enjoy!
- 𝗘𝗳𝗳𝗼𝗿𝘁𝗹𝗲𝘀𝘀 𝗪𝗲𝗶𝗴𝗵𝗶𝗻𝗴: Supports 5 units...
- 𝗣𝗿𝗲𝗰𝗶𝘀𝗲 𝗥𝗲𝘀𝘂𝗹𝘁𝘀: Accurately weighs up to 11 lb/5 kg with 1 g...
- 𝗦𝗶𝗺𝗽𝗹𝗲 & 𝗖𝗼𝗺𝗽𝗮𝗰𝘁: The small and sleek scale is a perfect fit for...
7. Herb-Infused Mustard Potatoes
Herb-Infused Mustard Potatoes are a hearty and flavorful side dish that pairs wonderfully with fall entrees. The combination of waxy potatoes and a zesty mustard herb mixture creates a deliciously satisfying treat that enhances the natural flavors of the potatoes. Roasted to perfection, this dish is both comforting and aromatic, making it an excellent addition to any fall dinner table.
| Ingredients | Quantity |
|---|---|
| Baby potatoes (halved) | 2 pounds |
| Dijon mustard | 3 tablespoons |
| Olive oil | 2 tablespoons |
| Fresh rosemary (chopped) | 1 tablespoon |
| Fresh parsley (chopped) | 1 tablespoon |
| Garlic (minced) | 3 cloves |
| Salt | To taste |
| Black pepper | To taste |
Cooking Steps:
- Preheat the oven to 400°F (200°C).
- In a large mixing bowl, combine Dijon mustard, olive oil, chopped rosemary, parsley, minced garlic, salt, and black pepper.
- Add the halved baby potatoes to the bowl and toss to guarantee they are fully coated with the mustard mixture.
- Transfer the potatoes to a baking sheet lined with parchment paper, arranging them in a single layer.
- Roast in the oven for 30-35 minutes, or until the potatoes are golden brown and tender, stirring halfway through.
- Serve warm as a delicious and herbaceous side dish for your fall meal. Enjoy!
- Instant Read Food Thermometer | Our instant read thermometer features a temperature probe and advanced,...
- Multi-Use | From bbq thermometer to baking thermometer, our digital food thermometer for cooking is...
- Easy-Read Digital Thermometer For Cooking | Large instant thermometer dial with bright blue backlight...
8. Mustard and Thyme Lamb Chops
Mustard and Thyme Lamb Chops are a savory and elegant dish perfect for a fall dinner that will impress your guests. The robust flavor of the lamb is beautifully complemented by the tangy mustard and aromatic thyme, creating a succulent main course that is both simple to prepare and delightful to enjoy.
| Ingredients | Quantity |
|---|---|
| Lamb chops | 4 (about 1-inch thick) |
| Dijon mustard | 2 tablespoons |
| Fresh thyme (chopped) | 2 teaspoons |
| Olive oil | 2 tablespoons |
| Garlic (minced) | 2 cloves |
| Salt | To taste |
| Black pepper | To taste |
Cooking Steps:
- Preheat the oven to 400°F (200°C).
- In a small bowl, mix together Dijon mustard, chopped thyme, olive oil, minced garlic, salt, and black pepper to create a marinade.
- Rub the marinade onto both sides of the lamb chops and let them marinate for at least 15 minutes.
- Heat a large oven-proof skillet over medium-high heat and sear the lamb chops for 3-4 minutes on each side until browned.
- Transfer the skillet to the preheated oven and roast the lamb chops for about 8-10 minutes for medium-rare, or longer depending on desired doneness.
- Remove from the oven, let the lamb chops rest for 5 minutes, and serve warm. Enjoy!
- Versatile 54-Piece Collection: Elevate your kitchen with the Home Hero 54-Piece Kitchen Utensil Set, a...
- Durable and Long-Lasting: Crafted from premium stainless steel, these kitchen utensils are designed to...
- Perfect Holiday Gift: Delight your loved ones with this kitchen utensils gift set this festive season....
9. Autumn Harvest Salad With Mustard Dressing
Autumn Harvest Salad with Mustard Dressing is a vibrant and nutritious dish that perfectly embodies the flavors of the fall season. This salad features a delightful mix of seasonal produce, such as roasted squash, crisp apples, and hearty greens, all tossed in a tangy mustard dressing that enhances the fresh ingredients. It’s a wholesome side dish or a light main course that will complement any fall dinner.
| Ingredients | Quantity |
|---|---|
| Mixed greens (e.g., arugula, spinach) | 4 cups |
| Roasted butternut squash (cubed) | 1 cup |
| Apple (thinly sliced) | 1 medium |
| Walnuts (chopped) | 1/2 cup |
| Dried cranberries | 1/3 cup |
| Feta cheese (crumbled) | 1/2 cup |
For the Mustard Dressing:
| Ingredients | Quantity |
|---|---|
| Dijon mustard | 2 tablespoons |
| Honey | 1 tablespoon |
| Olive oil | 1/4 cup |
| Apple cider vinegar | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
Cooking Steps:
- In a small bowl, whisk together Dijon mustard, honey, olive oil, apple cider vinegar, salt, and black pepper to make the dressing.
- In a large bowl, combine mixed greens, roasted squash, apple slices, walnuts, dried cranberries, and feta cheese.
- Drizzle the mustard dressing over the salad and toss gently to combine, ensuring all ingredients are coated.
- Serve immediately and enjoy the freshness of the autumn flavors!
- 24-ounce insulated stainless-steel water bottle with a FreeSip spout and push-button lid with lock
- Patented FreeSip spout designed for either sipping upright through the built-in straw or tilting back to...
- Protective push-to-open lid keeps spout clean; convenient carry loop doubles as a lock
10. Mustard-Braised Brussels Sprouts
Mustard-Braised Brussels Sprouts is a delightful side dish that offers a savory and slightly tangy flavor profile, perfect for elevating your fall dinner. The Brussels sprouts are first sautéed and then braised with a zesty mustard mixture, enhancing their natural sweetness and creating a tender texture. This dish pairs well with roasted meats or can be served as a vegetarian option.
| Ingredients | Quantity |
|---|---|
| Brussels sprouts (trimmed and halved) | 1 pound |
| Olive oil | 2 tablespoons |
| Shallots (finely chopped) | 2 medium |
| Dijon mustard | 2 tablespoons |
| Vegetable broth | 1/2 cup |
| Salt | To taste |
| Black pepper | To taste |
| Fresh parsley (chopped, for garnish) | 2 tablespoons |
Cooking Steps:
- In a large skillet, heat olive oil over medium heat and add chopped shallots, sautéing until translucent.
- Add the halved Brussels sprouts to the skillet, seasoning with salt and black pepper. Sauté for about 5 minutes until they start to brown.
- Stir in Dijon mustard and vegetable broth, bringing the mixture to a simmer.
- Cover and braise for 10-12 minutes, or until Brussels sprouts are tender.
- Serve the braised Brussels sprouts warm, garnished with chopped parsley. Enjoy!
11. Savory Herb Mustard Quinoa Bowl
Savory Herb Mustard Quinoa Bowl is a nutritious and hearty main dish, perfect for a fall dinner. This vibrant bowl combines fluffy quinoa with an array of fresh herbs, roasted vegetables, and a tangy mustard vinaigrette, creating a delightful medley of flavors and textures. It’s a wholesome vegetarian option that can be enjoyed on its own or as a filling side dish.
| Ingredients | Quantity |
|---|---|
| Quinoa | 1 cup |
| Vegetable broth | 2 cups |
| Olive oil | 2 tablespoons |
| Carrots (diced) | 1 cup |
| Bell pepper (diced) | 1 cup |
| Zucchini (diced) | 1 cup |
| Fresh parsley (chopped) | 1/4 cup |
| Fresh thyme (chopped) | 1 tablespoon |
| Dijon mustard | 2 tablespoons |
| Lemon juice | 1 tablespoon |
| Salt | To taste |
| Black pepper | To taste |
Cooking Steps:
- Rinse quinoa in cold water, then cook in vegetable broth according to package instructions; set aside.
- In a large skillet, heat olive oil over medium heat. Add diced carrots, bell pepper, and zucchini, sautéing until tender.
- In a small bowl, whisk together Dijon mustard, lemon juice, salt, and black pepper.
- Combine cooked quinoa, sautéed vegetables, parsley, and thyme in a large serving bowl, drizzling with mustard dressing.
- Toss gently to combine and serve warm. Enjoy your savory bowl!
