English-12
RECIPES
HONEY MUSTARD CHICKEN WITH SPICY PECAN CORNFLAKE CRUST
1 cup Dijon mustard
½ cup chopped pecans
1 cup honey
Nonstick pan spray
3 pounds of skinless chicken thighs
and/or breasts
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1 teaspoon cayenne pepper
1 18-ounce box cornflake cereal,
pulsed in food processor until
flakes are crumbs
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coat the chicken on both sides. Combine cayenne pepper, cornflakes and pecans
in another shallow bowl. Spray baking pan with nonstick spray and place
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ROASTED TURKEY BREAST WITH AROMATIC VEGETABLES
1 small turkey breast
2 stalks celery, cut into ¼ inch dice
2 cloves garlic, peeled
1 lemon, halved
1 or 2 sprigs each of fresh rosemary
and fresh thyme
Chili powder
1 small onion, cut into ¼ inch dice
Kosher salt and pepper
3 small carrots cut into ¼ inch dice
1 ½ cups chicken broth
Preheat Oster
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11 inch baking pan with 1 ½ - 2 inches sides and top with turkey breast.
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season with chili powder, salt and pepper. Cook for 25 minutes. Reduce oven
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sides of the pan. Continue cooking until turkey juices run clear and it reaches
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English-13
RECIPES
MUSTARD AND HERB PORK TENDERLOIN WITH ROASTED POTATOES
1 package pork tenderloin,
1 ½ - 2 pounds
5 cloves garlic, peeled and minced
3 tablespoons Dijon mustard
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quartered
3 tablespoons fresh rosemary,
stemmed and chopped
2 tablespoons olive oil
3 tablespoons fresh thyme, stemmed
1 tablespoon Kosher salt, plus
additional for potatoes
1 teaspoon freshly cracked black
pepper, plus additional for
potatoes
Preheat Oster
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a small bowl, combine 2 tablespoons of rosemary, 2 tablespoons of thyme,
salt, pepper and garlic. Spread over pork tenderloins and place in a large
baking dish that fits comfortably inside toaster oven. Spread potatoes around
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remaining 1 tablespoon of rosemary and thyme. Cook for ½ hour or until
pork tenderloin is no longer pink in the center. Remove pork, cover with foil
and set aside. Check potatoes by piercing with fork to see if tender and cook
for an additional 15-20 minutes if necessary.
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