Category: Main Courses

Honey Mustard Roast Chicken

Cook a juicy and appetizing honey mustard roast chicken for dinner! The cooking technique used in this recipe is called spatchcocking, where the backbone of the chicken is removed, then the chicken is laid flat for roasting. The chicken is then marinated with a mix of spices to make it more flavorful.


• 1 large whole chicken
• 1/2 cup yellow mustard
• 1/4 cup honey
• 1/4 cup seasoned white vinegar
• 2 tsp sriracha
• 1 tsp smoked pepper
• 1 tsp freshly ground black pepper
• 3 tsp kosher salt
• 1/4 cup chicken stock
• 2 tbsp green onions (chopped, optional for garnishing)


Prepare a large mixing bowl.
Add yellow mustard and honey.
Pour seasoned white vinegar.
Season with sriracha, smoked pepper, freshly ground black pepper and kosher salt.
Mix the marinate well.
Set aside.

Place the chicken on a chopping board with the breast side down.
Cut along both sides of the backbone.
Discard backbone and remove excess fat from the chicken.
Flatten the chicken by slicing through the cartilage.
Make a few cuts on the chickens thighs and legs.
Add the chicken into the marinade.
Coat both sides well.
Place inside the fridge and marinate for at least 4-5 hours.

Preheat oven to 425 F.

Transfer marinated chicken on a foil-lined baking sheet.
Set aside marinade.
Place marinated chicken inside the preheated oven.
Let it bake for 50-60 minutes.

Meanwhile, set a small saucepan over medium heat.
Transfer marinade into the pan.
Pour chicken broth.
Stir to mix well.
Bring to a boil.
Once it boils, remove it from the heat.
Set aside the sauce.

In the last 10-15 minutes of baking the chicken, remove it from the oven.
Baste the chicken with the sauce.
Place it again inside the oven and continue to bake.
Once cooked, remove from the oven.
Transfer to a serving plate.
Garnish with chopped green onions.
Serve and enjoy!

Tips and ideas:

You can serve it with roasted potato wedges and Brussels sprouts.

Honey Mustard Roast Chicken
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Crockpot Cajun Style Smothered Potatoes With Sausage And Shrimp

Enjoy this full-flavored crockpot cajun style smothered potatoes with sausage and shrimp. It is a perfect dish for dinner or to take to a potluck dinner. Add more seasonings and mushrooms into the pot if you like for a tastier dish.


• 1 lb smoked sausage (sliced)
• non-stick cooking spray
• 2 lbs Russet potatoes (peeled and diced)
• 1 green bell pepper (diced)
• 1 white onion (diced)
• 1 tbsp minced garlic
• 1 tbsp onion powder
• 2 tbsp Cajun seasoning
• 1 tbsp liquid shrimp and crab boil concentrate in garlic and onion flavor
• 1/4 cup chicken broth
• 1 tbsp Italian seasoning
• 1 lb shrimps (peeled, deveined and uncooked)
• some chopped green onions (optional for garnishing)


Spray a crockpot with non-stick cooking spray.
Add sliced smoked sausages and spread at the bottom of the pot.
Add diced Russet potatoes, followed by diced green bell pepper and white onion.
Add minced garlic.
Season with onion powder, Cajun seasoning and Italian seasoning.
Add liquid shrimp and crab boil concentrate.
Pour chicken broth.
Cover the pot.
Cook in high for 3 hours or low for 6 hours.
Once done, remove the cover.
Stir a little.
Add raw shrimps in the pot.
Stir to combine.
Cover the pot and cook for another 10-20 minutes or until shrimps are cooked.
Once done, transfer to a plate.
Serve and enjoy!

Crockpot Cajun Style Smothered Potatoes With Sausage And Shrimp
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The Cheesiest Baked Mac And Cheese Ever! | 5 Cheese Mac And Cheese No Roux No Eggs

Craving a “cheese to the max” dish? Try this cheesiest baked mac and cheese recipe! Add all your favorite cheeses – American, mozzarella, muenster, cheddar, and Colby Jack into a pot of cooked macaroni. This recipe is a crowd-pleaser for a special family dinner. It takes about 40-45 minutes to prepare and cook this dish.


• 1-1.5 lbs elbow macaroni
• 4 cups chicken broth
• 2 tbsp butter
• 12 oz can of evaporated milk
• 1 cup half n half
• 1 cup American cheese (shredded)
• 1 cup Mozzarella cheese (shredded)
• 1 cup Muenster cheese (shredded)
• 1/2 cup Cheddar cheese (shredded)
• 1/2 cup Colby Jack cheese (shredded)
• 1 tsp onion powder
• 2 tsp white pepper
• 2 tsp salt


This recipe takes about 40-45 minutes.

Preheat oven to 375 F.

Set a large pot over medium-high flame.
Add 4 cups of chicken broth or stock.
Bring to a boil.
Once it boils, add elbow macaroni.
Cook according to the package instructions.
Once done, turn off the flame and drain the liquid.
Put back the cooked elbow macaroni into the same pot.
Add 2 tbsp of butter into the pot.
Mix until well combined, do not turn on the flame while doing this.
Pour a can of evaporated milk and a cup of half n half into the pot.
Turn on flame to medium.
Stir and bring it to a simmer.
Once it starts to simmer, season with onion powder, white pepper, and salt.
Stir until well combined.
Add shredded American cheese.
Add half of the shredded mozzarella cheese, Colby Jack cheese, and muenster cheese.
Stir well until all of the cheeses melt.
Remove from the heat.

Lightly grease a baking dish with butter.
Add the mixture into the dish.
Spread evenly.
Top it off with half of the remaining shredded cheese.
Add all of the shredded cheddar cheese.
Put it inside the preheated oven.
Let it bake for 30-35 minutes or until cheese has melted and golden brown.
Once done, remove it from the oven and let it cool for about 10 minutes.
Serve and enjoy!

The Cheesiest Baked Mac and Cheese Ever
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