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.

I’m excited to once again partner with Tuttorosso Tomatoes to bring you this post and recipe.

I'm a huge fan of quick and easy meals. Weeknights are hard right? We don't have kids but sometimes I feel like we have so much going on. Too much to do and yes, even though I write and cook and run this blog, we also run out of ideas for dinner.

When one pot pastas came on to the scene, I was so intrigued and once I started trying them like this one and this one with mushrooms, I became obsessed.

The only reason I call this one a one pot lasagna pasta is because I added ricotta and mozzarella cheeses and of course beef…and it's so easy to make.

It's so simple to make and as long as you have great ingredients, it tastes amazing!

Can we talk tomatoes? Namely canned tomatoes…I am in love with Tuttorosso tomatoes. Last year, I attended an event in Atlanta with them and they showed us how to cut and taste tomatoes. It might sound strange but have you ever tasted the canned tomatoes that you buy?

They sent me their whole plum tomatoes along with another brand's whole plum tomatoes. When I opened both cans, I can tell the difference in quality. The Tuttorosso tomatoes are whole tomatoes, the other ones are in pieces. The texture and color, such a difference. When you taste the two different brands, there's a huge difference, you guys.

And my friend was really interested in this when I told her about this…she did a blind taste test and told me she liked the taste of Tuttorosso's tomatoes better.

Let's talk about this recipe. First we're going to cook the onions…

and the ground beef.

Once it's browned, remove the beef with a slotted spoon and then wipe the pan clean.

Add the pasta with the Tuttorosso tomatoes…

and also add the olive oil, water, salt, pepper, oregano, thyme and basil.

And then mix it all up.

Bring it to a boil, once it's boiling, cook it for another 9 to 10 minutes.

Add the beef and mix.

Add both cheeses.

This recipe is soooo good! We loved it, our friends loved it…and even better, it reheats well.

What to have for dinner, problem solved and you'll thank me for it!

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One Pot Lasagna Pasta Recipe

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4 to 6

Ingredients

Beef

• 1 Tablespoon olive oil
• 2 garlic cloves peeled and thinly sliced
• 1/2 onion diced
• 1/2 pound ground beef
• 12- ounce package of bowtie pasta
• 1 Tablespoon olive oil
• 28- ounce can Tuttorosso diced tomatoes
• 3 1/2 cups water
• 5 garlic cloves peeled and thinly sliced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 2 Tablespoons chopped fresh basil plus more for serving
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup ricotta cheese
• 1/2 cup grated mozzarella cheese (plus more for serving)

Instructions

• Preparing the beef: Heat the olive oil in large skillet on medium for 2 to 3 minutes. Add the garlic and onions and cook for 1 minute. Add the ground beef, season with salt and pepper. Cook the beef for 3 to 4 minutes until browned. As you’re cooking the beef, break it up the beef with a rubber spatula or wooden spoon.
• Remove the cooked ground beef with a slotted spoon and place in a medium sized bowl, set aside. Wipe the pan with a paper towel.
• Add pasta, olive oil, Tuttorosso diced tomatoes, water, garlic, oregano, thyme, fresh basil, salt and pepper to skillet. Stir ingredients together and bring to a boil on high. Once it comes to a boil, boil for about 9 to 10 minutes, stirring constantly.
• Turn the heat down to low and add the cooked beef and cook for 1 minute to heat through. Season with salt and pepper, if necessary. Add the ricotta and mozzarella and serve.
• Serve with fresh chopped basil and more mozzarella cheese on top.

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

The post One Pot Lasagna Pasta 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.

I'm sure it's still cold where you're at now. This stew is the perfect comfort food. Last year, Aroma Housewares sent me a digital electric pressure cooker. I have been experimenting with recipes using the pressure cooker and I'm loving it. You can have dinner on the table fairly quickly and since it's electric, you can feel comfortable using it. I love it!

Prep your veggies first.

Then, cut up the beef. I even removed a lot of the fat pieces from the beef. Add salt and pepper.

Cover the beef in flour.

Turn the pressure cooker on and set it to brown. Add 25 minutes to the timer and hit start. Add the beef and brown it in two batches.

Don't be scared. I was too but it's really easy to use and I'm going to use it for dinner more often.

Remove the beef once it's browned.

Add the vegetables and cook for 3 minutes.

Add garlic and stir and cook for 1 minute. Add potatoes and cook for another 2 minutes.

Add the red wine, broth, thyme and bay leaves.

Put the lid on top and follow the instructions on the to make sure the vent is closed. Lock the lid and set the pressure cooker to High Pressure. Set the time to 60 minutes and hit start. Set your timer to 40 minutes.

After 40 minutes, open the vent on the pressure cooker lid. Don't take the lid off of the pressure cooker until it stops hissing, meaning all of the pressure has been released. Remove the lid and skim the fat off of the top with a spoon. Taste the beef and if it's tender, it's done. If not, put the lid back on, set the vent to closed and cook longer in 10 minute increments.

Serve the beef stew with some crusty bread and red wine. It's lovely for this weather, the perfect comfort food. And even better, it tastes even better the next day!

And be sure to check it out, I'm giving away an Aroma pressure cooker!

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Pressure Cooker Red Wine Beef Stew Recipe

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 4 to 6

Ingredients

• 4 carrots peeled and cut into chunks
• 4 celery stalks cut into chunks
• 1 onion chopped
• 3 garlic cloves roughly minced
• 1 1/2 pounds small red potatoes washed (cut in half or quarters if large)
• 3 pounds boneless beef chuck roast
• salt and pepper
• 1/4 unbleached all-purpose flour
• 1 1/2 Tablespoons vegetable oil
• 1 1/2 cups dry red wine
• 2 cups low sodium chicken or low sodium beef broth about one 14.5 ounce can
• 1/2 Tablespoon low sodium soy sauce
• 1 teaspoon dried thyme leaves
• 2 dried bay leaves

Instructions

• Prep vegetables and then beef.
• Rinse beef and pat dry with a paper towel. Cut the beef into 2 inch pieces, trimming most of the fat. Season cuts of beef with salt and pepper. Sprinkle pieces with flour on the beef (you may not use all of the flour).
• Set pressure cooker to Brown and set time to 25 minutes. Add 1 Tablespoon oil and allow the pressure cooker to heat up for 2 to 3 minutes. Brown beef on each side in batches, about 2 to 4 minutes on each side, adding more oil if needed. Remove beef and place on a clean plate and set aside.
• Add carrots, celery and onions to pressure cooker, cook vegetables for about 3 minutes or until aromatic and slightly browned, stirring occasionally. Add garlic and stir and cook for 1 minute. Add potatoes and cook for another 2 minutes.
• Return beef to pressure cooker and add red wine, broth, soy sauce, dried thyme and bay leaves. Season with salt and pepper. Mix with a rubber spatula. Place lid on top of pressure cooker and turn to closed position. Make sure the vent on top is set to closed as well. Set pressure cooker to High Pressure for 40 minutes.
• Release the pressure (set vent to open and allow pressure to release until there is no more hissing noise) and check beef and potatoes, if beef is tender enough to cut with a fork and potatoes are cooked, cooking is complete. Skim the fat on top with a spoon and remove bay leaves. Optional: Leave pressure cooker on warm until ready to serve.

Disclosure: I received a pressure cooker from Aroma Housewares for the purpose of review. I only work with brands I love and only share with you my own opinions. There are affiliate links in this post.

The post Pressure Cooker Red Wine Beef Stew appeared first on The Little Kitchen.

For this recipe, once again I'm participating with Land O'Lakes on their Kitchen Conversations panel along with Ree, Maria, Brenda and Sommer! For this Kitchen Conversation, it's all about back to school and quick and easy dinner ideas for those rushed nights when you need to get dinner on the table quick.

As most of you know, I don’t have kids and I work from home, but I still struggle to make dinner sometimes because our days are so busy. For this topic, I wanted to make something that was not only quick and easy, but also full of flavor and something you’ll love. This lemon and thyme chicken dish is just that! Whether you are going back to school or just have those crazy weeknights, a basic chicken dish with fresh flavors is a good recipe to have on hand.

This recipe uses a Half Stick of Land O Lakes^® Salted Butter. I love these little half sticks because they’re so convenient. I have fewer of those little packets of folded, wadded up pieces of butter in my fridge because of them!

First, start the water boiling for the noodles. Then I start the breading for the chicken. I mix lemon zest, thyme leaves (I used fresh thyme), garlic, salt and pepper first. Then the breadcrumbs.

I picked chicken breast cutlets because they are so good and they also cook faster than a full chicken breast.

I use forks and spoons or use one hand for the wet and one hand for the dry…so you don't your hands all clumped up with wet breading. I call that claw hands!

In a non-stick skillet, melt 1 1/2 Tablespoons of Land O Lakes® Salted Butter.

Add half of the chicken cutlets and cook for 4–5 minutes on each side. Then finish up with more butter and the rest of the chicken.

Once the noodles are done, add butter, thyme and lemon to flavor them. I love buttered noodles, don't you?

This sauce is so easy. In the same pan in which you cooked the chicken, add 1 tablespoon of Land O Lakes^® Salted Butter and melt. Then add flour and allow them to cook. Add some thyme — I love the sizzle the thyme makes!

Then add chicken broth and white wine and cook for a few minutes. You can add a little bit of lemon juice after it’s all done.

Serve sauce over the egg noodles and chicken. I highly recommend serving with a side salad or your favorite vegetable for a delicious dinner!

After you print the recipe, be sure to hop on over to enter in this giveaway provided by Land O'Lakes!

Curtis loved this dish. I told him we can do some rice next time if he wanted. He said nope, I LOVE the buttered noodles with this dish. Curtis approved. There's lemon in this dish but it's not too overpowering. It's the perfect hint of lemon, along with the fresh herbs and butter…we will be making this dish for a long time! Hope you enjoy it if you try it.

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Lemon & Thyme Chicken with Buttered Egg Noodles Recipe

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Ingredients

• 2 lemons zested and juiced (for use in recipe below)

Chicken

• 1 1/2 pounds chicken breast cutlets
• 2 eggs
• 1 teaspoon lemon juice
• 1/2 tablespoon lemon zest
• 2 small garlic cloves minced
• 1 tablespoon fresh thyme leaves chopped (or 1 teaspoon dried thyme leaves)
• 3/4 cup dry breadcrumbs
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons Land O Lakes® Salted Butter divided

Sauce

• 1 tablespoon Land O Lakes® Salted Butter
• 1 teaspoon unbleached all-purpose flour
• fresh thyme leaves from two sprigs of fresh thyme or a sprinkle of dried thyme leaves
• 1/2 cup low-sodium chicken broth
• 1/4 cup white wine
• 1/2 teaspoon lemon juice
• Egg noodles with butter thyme and lemon juice to taste
• Salad for serving

Instructions

Lemon & Thyme Chicken

• Bring water to a boil for the egg noodles and add noodles when water is boiling. Prepare according to instructions on the package.
• While waiting for the water to boil, prep the chicken. Beat two eggs in a shallow dish and add 1 teaspoon of the freshly squeezed lemon juice and mix. In another shallow dish, mix lemon zest, garlic, thyme leaves, salt and pepper. Then add breadcrumbs and mix thoroughly. Add chicken to the the dish with eggs and coat. Using a different hand, add chicken to the dish with the breadcrumbs and coat thoroughly. Place chicken on a plate and repeat until all chicken is coated.
• In a nonstick pan, melt 1 1/2 tablespoons Land O Lakes® Salted Butter on medium heat. Add half of the chicken cutlets and cook on each side for 3–5 minutes (timing depends on thickness). Remove and place on a paper towel-lined plate. Repeat and cook the rest of the chicken with the remaining 1 1/2 tablespoon of Land O Lakes® Salted Butter.

Sauce

• Once chicken is done, in the same nonstick pan, add 1 tablespoon Land O Lakes® Salted Butter and allow the butter to melt. Add flour and mix with a wooden spoon and cook for about 1–2 minutes. Add fresh thyme leaves; it will sizzle. Mix and cook for about 30–60 seconds. Add chicken broth and white wine; it may bubble up a little bit (turn down the heat if needed). Allow the alcohol to cook off and the sauce to thicken, about 3-4 minutes. Remove from heat and add lemon juice.
• Serve sauce over egg noodles if you'd like. Flavor the noodles with Land O Lakes® Salted Butter, thyme, pepper and lemon juice. Serve with a side salad or your favorite vegetable. The leftover chicken is great on top of a salad!

Disclosure: I've partnered with Land O’Lakes for an exclusive endorsement of
Land O Lakes® Butter for their Kitchen Conversation blogger program. This blog post is sponsored by Land O’Lakes.

The post {Quick & Easy} Lemon & Thyme Chicken appeared first on The Little Kitchen.