This post is sponsored by Mirum.

I'm excited to be working with Mirum again to bring you this recipe showing you how to cook a ham in a slow cooker using Maille® Honey Dijon Mustard and Maille® Old Style Mustard! It's really easy and all of the ingredients, you can buy them all at Walmart!

Maille Mustard is pronounced “My” Mustard. That’s cool, isn’t it?

I have always wanted to try to make a spiral cut ham in a slow cooker with a honey mustard glaze. Let me just say it turned out amazing!

I used Maille Honey Dijon Mustard and Maille Old Style Mustard. It was a perfect combination of the mustards along with the honey, melted butter, brown sugar and fresh thyme.

The sweet and salty from the honey dijon mustard and the crisp whole seeds from the old style mustard made both mustards essential to this recipe and of course it tastes great!

This Easter, make this crockpot ham recipe for your family and friends, they will LOVE it! Using Maille mustards in this recipe just elevates the whole dish and makes it so special.

(Scroll down to the bottom of this post because I share with you the perfect Easter menu too!)

And cooking it in the slow cooker made it so easy!

How to Cook a Ham in a Slow Cooker

First, take all of the ingredients except the ham and mix together in a small bowl.

It takes just a couple of minutes to make the glaze for this ham!

Add the Maille Honey Dijon Mustard.

Add Maille Old Style Mustard.

Whisk the ingredients together slowly.

It's that simple!

Take 1/3 of the glaze and place in a separate smaller bowl. Set aside.

Brush the glaze mixture onto the ham.

And in between the spiral cut slices.

Place ham into the slow cooker on high for 2 to 3 hours or on low for 4 to 5 hours.

After it's done in the slow cooker, remove it from the slow cooker and put it into an oven safe dish.

Add the remaining reserved glaze to the ham.

Place under broiler in your oven for 3 to 4 minutes.

It's really really easy to make, it comes together so quickly and tastes amazing! This slow cooker ham recipe using Maille Honey Dijon Mustard and Maille Old Style Mustard will be our new go to ham recipe for holidays like Easter and Christmas!

And I love using the leftovers to make ham fried rice!

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Slow Cooker Ham Recipe

Prep Time 10 minutes minutes

Cook Time 4 hours hours 5 minutes minutes

Ingredients

• 1 cup honey
• 1/3 cup light brown sugar
• 4 Tablespoons unsalted butter melted
• 4 Tablespoons Maille® Honey Dijon Mustard
• 2 Tablespoons Maille® Old Style Mustard
• 2 Tablespoons finely chopped fresh thyme
• 8 to 10 pound bone-in spiral cut ham

Instructions

• Take all of the ingredients except the ham and mix together in a small bowl. Take 1/3 of the glaze and place in a separate smaller bowl. Set aside.
• Take the rest of the glaze mixture and brush onto the ham and in between the spiral cut slices. Place ham into the slow cooker on high for 2 to 3 hours or on low for 4 to 5 hours. (If your ham is pretty big like mine, you might need to fold down the slices so the slow cooker lid fits.)
• Turn your oven broiler on. Remove from slow cooker and put into an oven-safe dish and add the remaining reserved glaze to the ham. Place under broiler in your oven for 3 to 4 minutes and then serve. (Be careful to not let your ham burn.)

Notes

I modified this recipe from Maille for the slow cooker.

Here's the perfect Easter menu for you!

This recipe for slow cooker ham (recipe above)
Three Cheese Scalloped Potatoes
Sauteed Green Beans
Yeast Rolls
Peanut Butter S'mores Cookie Bars

All of the ingredients for this menu, you can find at Walmart!

Making the ham in the slow cooker, frees your oven up!

Disclosure: This post is sponsored by Mirum. I always share with you my own opinions.

The post Slow Cooker Ham appeared first on The Little Kitchen.

This post is sponsored by Florida Department of Citrus.

I love working with the Florida Department of Citrus because I love love Florida Orange Juice. We always have some in our refrigerator and I try to drink a glass each day! I love the taste, there's nothing like it! Not only am I getting my much needed Vitamin C, I'm also getting potassium and folate, without any added sugar.

I'm so excited to share this recipe with you for this spinach salad made with an orange-ginger dressing, of course I used Florida Orange Juice in the dressing! I topped the salad off with a panko-crusted chicken breast. It's so so good and better yet, you can even make it ahead of time while you're meal prepping for lunches or dinners during the week!

First, we're going to make the orange-ginger salad dressing! Put some Florida Orange Juice into a jar.

PS and by the way, did you know that drinking a glass of 100% orange juice gives you one of your daily recommended servings of fruit? (That's an 8-ounce glass!)

Add the soy sauce, olive oil, salt and pepper to the jar with Florida Orange Juice.

Next grate the ginger and add it. Close the jar and shake it really well. I love making salad dressings this way!

Then, add the honey to taste. Depending on your preference!

Close the jar and shake it again to make sure it's mixed all the way! And then put it in the refrigerator.

Cut the chicken length-wise into cutlets. You'll now have four pieces.

I put Florida Orange Juice into the egg mixture!

Dip the chicken into the egg-OJ mixture and then into the panko breadcrumbs.

It's really really easy!

Cook in a nonstick skillet with olive oil and they look golden brown delicious like this! (Be sure to let that chicken rest before slicing it.)

You can use a grater to grate the carrot or after you have peeled it, you can peel long strips and then cut them up for your salad. I love serving carrot this way in salads!

Put the salad together. You can totally toss the dressing into the spinach salad. You can add sliced almonds if you want to!

And then top with the chicken but be sure to add that amazing orange-ginger dressing to the chicken too!

It's an easy meal to make and I know your family and friends will LOVE it! Perfect for summer and a wonderful way to use the Florida Orange Juice you have in your refrigerator!

For more information about Florida Orange Juice along with recipes and videos, be sure to visit the Florida Department of Citrus' website! And follow them on Instagram and check out the hashtag #AmazingInside!

Be sure to check out my other recipes where I use Florida Orange Juice!

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Spinach Salad with Panko Chicken and Orange-Ginger Dressing Recipe

Ingredients

Orange-Ginger Dressing

• 1/3 cup Florida Orange Juice
• 1 teaspoon low sodium soy sauce
• 2 Tablespoons olive oil
• 2 teaspoons grated ginger
• pinch of black pepper
• 1/8 teaspoon salt
• 1/4 to 1/2 teaspoon honey

Chicken

• 1 pound boneless skinless chicken breast about 2
• 1 large egg beaten
• 1 Tablespoon Florida Orange Juice
• 1 1/2 cups panko breadcrumbs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• olive oil

Salad

• 5 ounces baby spinach
• 1 carrot peeled and grated or shredded with a peeler
• sliced almonds

Instructions

Orange-Ginger Dressing

• Place all of the dressing ingredients (except the honey) into a jar that has an airtight lid. Put the lid on tightly and shake. Add the honey to taste. Close the jar again and shake until the honey is mixed in. Place the jar in the refrigerator while you're prepping the rest of the salad.

Chicken

• Add 1 large egg and Florida Orange Juice to a shallow dish. Beat egg and orange juice together.
• In another shallow dish, add the panko breadcrumbs along with salt and pepper.
• Prep chicken. I like to cut the chicken lengthwise so it makes two cutlets. Now you'll have four pieces.
• Add chicken to the dish with the egg mixture. Flip chicken over so it's covered in the egg mixture.
• Dip the chicken in the panko breadcrumb mixture. Shake off any excess and keep covering the chicken with breadcrumbs until it's cover. Fip over and repeat. Repeat with all of the pieces of chicken.
• Heat 2 tablespoons of olive oil in a nonstick skillet on medium high for 3 minutes. Add two pieces of chicken and cook for 4 to 5 minutes. Turn the chicken and add more olive oil if needed and cook for another 3 to 4 minutes. Remove chicken and place on a paper towel lined plate.
• Lower heat if necessary. Wipe pan with a paper towel. Add 2 tablespoons of olive oil to the skillet. Cook the remaining pieces of chicken as directed above. Let the chicken cool and rest at least 4 to 5 minutes before cutting.

Salad

• Prep salad. Clean the spinach, peel the outer peel off the carrots. Using a grater or peeler, grate or peel the carrot. Mix in with spinach. Add sliced almonds and toss.
• Using a sharp knife, cut the chicken into slices and serve on top of the salad.
• Add the desired amount of dressing to your salad.

Disclosure: This post is sponsored by Florida Department of Citrus. I only work with brands that I love and only share with you my own opinions. Thank you for supporting the brands that make The Little Kitchen possible.

The post Spinach Salad with Panko-Crusted Chicken and Orange-Ginger Salad Dressing appeared first on The Little Kitchen.

Just a reminder: I want to hear from you! The first annual reader survey is up right now and it only takes a few minutes to fill out…thank you so much in advance!

The folks at Visit Zurich invited me to visit Zurich…it was my first time to Switzerland. I had a great time and had some wonderful food. The hospitality of the folks at Fischers Fritz was great we had a wonderful meal including these…

chicken wings. I thought about them for a while and emailed them and asked them for the recipe. They wouldn't share the exact recipe (it's a chef's secret!) but they did share with me what goes into the spices and seasonings…and since Curtis doesn't like chicken wings, I decided to make his favorite…chicken fingers with the recipe!

Zurich is a beautiful town…I love that it's completely walkable. We walked a lot…which I always love when I'm traveling. I can get my steps in when I'm enjoying a lot of great food!

To get the to restaurant, we actually took a small boat ride and ended up…

here. That was our lunch view. I kept joking that all I needed was a towel and I could take a nap there.

And these fries…I think about them all the time!

I recently found this new sriracha seasoning at my grocery store…was so excited to use it in this recipe!

Add all of the spices and seasonings to a large zippered plastic bag along with the flour.

Close it up and mix by shaking the bag and moving the flour around with your fingers.

Beat the eggs in a shallow dish…I love my prep and breading dishes my sister bought for me a few years ago (they don't have them in stock at Amazon anymore but these are similar).

Add the sweet chili sauce and mix together.

Cut up the chicken and then add it to the egg mixture.

Mix together to make sure all of the chicken is coated.

Then, add the chicken to the bag of seasoned flour. Close the bag up and move the chicken around with your fingers from the outside to ensure all of the chicken is coated with the seasoned flour.

While you're frying up the chicken, make the dipping sauce.

It's easy, just all all of the ingredients and whisk together.

This is going to become my new go to recipe for fried chicken…Curtis LOVED it! I know you will too!

The sauce is not too sweet and not too spicy…if you want it to be sweeter, add more honey. If you want more kick, add more chili sauce and tabasco…totally up to you! The chicken is super flavorful with the seasonings and you'll get a hint of hot spice every so often!

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Garlic & Thyme Fried Chicken Fingers Recipe

The folks at Fischers Fritz in Zurich, Switzerland only shared the ingredients with me, I played around with the measurements and this fried chicken fingers recipe with a dipping sauce is amazing!

Ingredients

• vegetable oil for frying
• 2 cups all purpose flour
• 2 teaspoons onion powder
• 1 1/2 teaspoons garlic powder
• 2 teaspoons salt
• 1 teaspoon ground white pepper
• 1 teaspoon ground black pepper
• 2 teaspoons thyme leaves
• 1/2 teaspoon sriracha seasoning optional
• 3 eggs beaten
• 1 Tablespoon sweet chili sauce I used Maggi brand
• 1 1/2 pounds chicken breasts cut into pieces

Dipping Sauce

• 1/4 cup ketchup
• 2 Tablespoons honey
• 1 Tablespoon chili sauce with garlic
• 1/2 teaspoon tabasco sauce
• dash of worcestershire sauce

Instructions

• Add oil to a large pot, about 2 to 3 inches deep and turn heat to medium high. Use a thermometer to keep track of the heat, bring the oil to 350 degrees F. Line a baking sheet with foil and then with paper towels. Turn your oven on warm.
• While the old is heating up, add flour, onion powder, garlic powder, salt, white pepper, black pepper, thyme and sriracha seasoning to a large zippered plastic bag and close. Mix together by flipping over and moving around with your fingers.
• In a shallow dish with sides (similar to

  this one), add eggs and beat them with a fork. Add sweet chili sauce and mix together. Cut up the chicken breasts to desired sizes and add to the egg mixture. Mix together or move around with a fork to ensure all chicken is coated with egg mixture.
• Using a fork, add the pieces of chicken to the plastic bag with seasoned flour. Close the bag and flip and mix around to ensure all chicken is coated.
• Carefully, add 1/3 to 1/2 of the chicken pieces from the plastic bag, shaking off the excess flour, to the large pot filled with oil. Using tongs or chopsticks, make sure the chicken pieces are not sticking together. Cook on each side for about 3 to 4 minutes. Once chicken is done, remove and lay on the prepared baking sheet. Keep in the warm oven to ensure all chicken stays warm while cooking.
• Repeat and cook the rest of the chicken.

Dipping Sauce

• While the chicken is cooking, prepare the dipping sauce. Add ketchup, honey, chili sauce, tabasco and worcestershire sauce to a small mixing bowl. Whisk the ingredients together and serve with the chicken.

Notes

Inspired by Chicken Wings I had at Fischers Fritz in Zurich, Switzerland!

Disclosure: This post and my trip to Zurich is sponsored by Visit Zurich. All opinions are my own and I always only share with you what I love. There are affiliate links in this post.

The post Garlic & Thyme Fried Chicken Fingers appeared first on The Little Kitchen.

A little while back Princess Cruises invited us on an Alaskan Cruise. What an experience it was. I remember the first excursion I went on, I kept commenting to our tour guide that everything looked like a postcard. It was an amazing experience…not only the scenery but the food we enjoyed.

One of the excursions we did was the White Pass Scenic Railway in Skagway. See the views?

We opted for the luxury class car and it was worth it! <3 Super comfy and we were served drinks…

Loved this root beer I had! (I'm obsessed with root beer by the way…)

And these yogurt parfait granola cups…the inspiration for the recipe I'm sharing today!

Like I said, the views…that's me…I'm wearing the Bobeau wrap I mentioned in my Travel Essentials article. (Thanks to Cassie for taking this photo!)

And more views…it was completely and entirely epic.

Here's a view of the luxury class car…that's Curtis on the right in the back.

Getting ready to make the granola cups. The original ones didn't have chocolate chips but I wanted to add more sweetness and chocolate to them.

When measuring honey or other syrupy wet ingredients, I always spray my measuring cup with nonstick baking spray.

Whisk those wet ingredients together.

Add all of the dry ingredients together…

And mix thoroughly. I always do this to ensure everything is as evenly distributed as possible.

Then, add those wet ingredients.

I sprayed the back of my spoon and used it to mold the granola into cups.

All done! Now time to bake.

This is what they look like after they bake. I used a regular-sized muffin tin.

This is such a creative way to serve yogurt for your next brunch with family and friends…you can even make them and store them in the fridge for breakfast throughout the week. The fruit as well as the lavender honey make it even more special.

Don't forget to check out my five tips for cruising!

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Yogurt Parfait Chocolate Chip Granola Cups Recipe

Servings 14 to 16 granola cups

Ingredients

• nonstick baking spray
• 1 large egg beaten
• 2 Tablespoons unsalted butter softened
• 1/3 cup plain Greek yogurt
• 1/2 cup honey
• 2 teaspoons pure vanilla extract
• pinch of salt
• 1/8 teaspoon ground cinnamon
• ½ cup shredded coconut sweetened or unsweetened
• 1/4 cup sliced almonds
• 1/4 cup salted roasted sunflower seeds
• 1/4 cup mini semi-sweet chocolate chips
• 2 cups old fashioned oats

Toppings

• Greek yogurt any flavor, I used strawberry banana
• strawberries or your favorite fruit
• mint leaves
• lavender honey

Instructions

• Heat oven to 325 degrees F. Spray a 12 cup muffin tin with nonstick baking spray.
• Add egg, softened butter, yogurt, honey, vanilla extract, ground cinnamon and salt to a medium-sized mixing bowl. Whisk the ingredients thoroughly to combine them.
• Add coconut, almonds, sunflower seeds, chocolate chips and oats to another mixing bowl. Mix together first and then add and fold together with the wet ingredients with a rubber spatula.
• Divide evenly between the muffin cups (about 2 to 3 tablespoons for each cup). Spray a large spoon with the nonstick baking spray and shape the granola into cups using the back of the spoon.
• Bake at 325 degrees F for 34 to 37 minutes, until they are golden brown. Place the muffin tin on a cooling rack. Once they are completely cool. Cover the muffin tin with plastic wrap and refrigerate for at least an hour (you can refrigerate these overnight).
• Once ready to serve, carefully remove granola cups from muffin tin and place in individual bowls or on a serving platter. Add 1/3 cup Greek yogurt to each cup, top with fruit, a mint leaf and drizzle with lavender or plain honey. Serve immediately.

Notes

Inspired by a yogurt parfait granola cups I had on during an excursion on my Princess Alaskan Cruise

Disclosure: This post is sponsored by Princess Cruises. I only share with you brands that I love and share with you my own opinions.

The post Yogurt Parfait Chocolate Chip Granola Cups appeared first on The Little Kitchen.

I don't even know where to start, I'm so excited to share Breakfast for Dinner, a new cookbook (just released this week) by my friends, Lindsay and Taylor, with you as well as this recipe for their Chicken & Biscuit Waffles.

Let's start with the cookbook…it's gorgeous. It's very gorgeous. There are beautiful pictures of beautiful food. There are over 100 recipes that are a take from breakfast for dinner but step it up a notch.

Curtis and I helped test some recipes for Lindsay and Taylor and we made these early on…Sunny-Side-Up Burgers! To die for…they include hash browns too!

I have to make this pie soon, Mocha Ice Cream Pie with Biscotti Crust.

And these Mint Chocolate Chip Pancakes!! Lindsay actually shows you how to make them in this video.

And these, we have made these sooo many times, another recipe we helped test for them. Chicken and Biscuit Waffles. Every time I tell Curtis I'm making these for dinner, he gets giddy.

I'm totally biased because Lindsay is my best friend and my web designer but this book is beautiful and it's a must have in your cookbook library. Even if I didn't know her and Taylor, I would be drooling at all of the pictures in this book.

And my advice, make this recipe…soon! You will not regret it! The savoriness of the waffles and the perfectly simple buttermilk fried chicken and the dressing for the arugula salad is a perfect balance. This recipe is pictured on the cover of Breakfast for Dinner differently than I photographed it because the first time I made these and Curtis walked into the kitchen and saw the waffles, he said I'm making this into a sandwich and that's how he eats this dish!

PS Hop on over, I'm giving away two copies of Breakfast for Dinner!

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Chicken & Biscuit Waffles Recipe

Chicken and waffles. Chicken and biscuits. Both classic (albeit offbeat) Southern dishes. Fuse the two and you get fried chicken and biscoffles, or wiscuits, if you prefer. We love to serve this indulgent combo with a bright arugula salad.

Total Time 45 minutes minutes

Servings 4 servings

Ingredients

For Chicken

• 2 large chicken breasts about 2 pounds
• salt and pepper to taste
• vegetable oil for frying
• 2/3 cup buttermilk
• 1/2 cup all-purpose flour

For Biscuit Waffles

• 1 1/2 cups self-rising flour
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup 1/2 stick cold unsalted butter, cut into pieces
• 1 cup buttermilk

Arugula Salad with Lemon-Honey Dressing

• 1 tablespoon olive oil
• 1/2 tablespoon lemon juice from 1/2 large lemon
• 1/2 tablespoon honey
• salt and pepper to taste
• 4 cups 4 ounces arugula

Instructions

• Place each chicken breast between two pieces of plastic wrap; pound to an even 1/2-inch thickness, then cut in half crosswise. Season generously with salt and pepper.
• Fill a heavy with oil to a depth of 1/4-inch depth. Bring to 350ºF over medium heat. Place buttermilk in a wide, shallow bowl and all-purpose flour in another wide, shallow bowl.
• Dredge chicken in buttermilk, followed by flour, shaking off excess. Add chicken to hot oil, 2 pieces at a time, and fry for 4 to 5 minutes per side or until golden brown and cooked through.
• For waffles, whisk together self-rising flour, salt, and pepper in a bowl. With a pastry cutter or knife cut in butter until mixture resembles coarse crumbs. Add buttermilk and stir with a fork until just combined and no dry flour remains.
• Preheat a belgian waffle iron per manufacturer's instructions. Scoop batter into waffle iron (or as much batter as needed to fill your specific iron model) and cook until outside is golden brown and toasted. Repeat with remaining batter. Top each waffle with a piece of fried chicken and arugula salad and serve.

Arugula Salad with Lemon-Honey Dressing

• whisk together olive oil, lemon juice, and honey in a small bowl. Season to taste with salt and pepper. Drizzle over arugula and toss to coat.

Notes

From Breakfast for Dinner by Lindsay Landis and Taylor Hackbarth, 2013 Quirkbooks

Disclosure: I was given a copy of this cookbook by Lindsay and Taylor as well as by the publisher, look for the giveaway. All opinions are always my own. There are affiliate links in this post.

The post Chicken & Biscuit Waffles from Breakfast for Dinner appeared first on The Little Kitchen.

Chicken lettuce wraps, I have had them in restaurants and have always wanted to make them. When I received a nice little package from the National Honey Board, I checked out their website and they have tons of great recipes. Many of them are very healthy recipes too. I printed out a few recipes and this one for chicken lettuce wraps using 2 tablespoons of honey stuck out to me.

To say my husband loved this recipe is an understatement. This recipe will definitely become a regular in our house. He was really excited for me to make it and even came up with the idea to add rice noodles to it. If you want to make this recipe as more of a meal, add the rice noodles. If you'd like it to be more an appetizer, I would leave out the rice noodles.

We used both kinds of lettuce because we wanted to see which one would be the best…the answer is, we like them both!

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Chicken Lettuce Wraps Recipe

Ingredients

• 1 Tbsp walnut oil
• 1 lb skinless boneless chicken breasts, cut into bite-size pieces
• 2 Tbsp rice wine vinegar - I can never find this so I used rice vinegar
• 2 Tbsp soy sauce
• 2 Tbsp honey
• 1/4 tsp sesame oil
• 1 cup shredded carrots
• 1/3 cup sliced almonds
• 1 to 2 green onions slice at an angle thinly
• salt & pepper to taste
• 12 leaves Boston Bibb or butter lettuce

Instructions

• Separate lettuce leaves, rinse and pat dry with paper towels.
• Add 2 tsp walnut oil to a non-stick skillet on medium heat. Cook the thoroughly which can take from 7 to 10 minutes.
• Whisk remaining walnut oil, rice vinegar, soy sauce, honey and sesame oil together until thoroughly combined.
• Add to the sauce the chicken, carrots and almonds. Season with salt and pepper to taste.
• Serve on top of lettuce leaves and garnish with sliced green onions.

Notes

Adapted from the National Honey Board

Disclosure: I was provided with a honey gift pack from the National Honey Board. I was not compensated for this post nor was I asked to post about this recipe. The opinions are my own.

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