Honey Mustard Dressing/Sauce/Marinade

3 tbsp Dijon mustard
3 tbsp honey
Juice of 1/2 lemon
1 tbsp apple cider vinegar
1 clove garlic, minced
1 tsp marjoram
Pinch salt & pepper
About 1/2 cup olive oil

Whisk together ingredients in the order given, being sure to whisk in the olive oil slowly to form an emulsion. (What's an emulsion?)
Pour over salad greens, use as a dipping sauce for chicken (or turkey!), or as a marinade for almost any type of meat.

*This was one of those recipes that "just came to me." I'm sure there's hundreds, if not thousands of homemade honey mustard sauces out there, but this one hit me as I was yet again trying to figure out what to make with chicken. I decided to whip up this sauce and marinate the chicken in it, and then use the leftover sauce for dipping. NOTE: If you do this, don't forget to boil the sauce to ward off any bacteria from the raw chicken. This sauce is sweet and tangy, and I really liked it. I hope you will too!

But you are a chosen people, a royal priesthood, a holy nation, a people belonging to God, that you may declare the praises of him who called you out of darkness into his wonderful light. 1 Peter 2:9

Ginger Balsamic Marinated Chicken

4-6 boneless chicken thighs
Juice of 1 lemon
1/4 cup balsamic vinegar
1/2 tsp chili flakes
2 garlic cloves
1 tsp fresh ginger, diced small
1 tsp salt
1/4 tsp pepper
1/4 cup sugar
1 cup olive oil

In a blender with the motor running, pour in (in this order): balsamic vinegar, chili flakes, garlic, ginger, salt, pepper, sugar, and lemon juice. Scrape down the sides to make sure everything is well incorporated.
Turn the motor back on and slowly pour in the olive oil to create an emulsion.
In a large zip-top bag, pour the marinade over the chicken. Squeeze out all the air and marinate in the fridge for at least 2 hours. Cook the chicken on a grill or in a 375 degree oven, until it is no longer pink and juices run clear. Heat the marinade in a saucepan and bring to a boil to kill the bacteria. Use as extra dipping sauce.

*I bought some fresh ginger at the market the other day, and had no idea what to do with it! I found this recipe and put my own twist on it. It is so flavorful. The balsamic vinegar is sweet and thick, and the ginger gives it a nice tang. I even put some extra slices of the ginger in the bag with the marinade, which made it extra special. This marinade would also work with pork and beef, if you are so inclined. Yet another reason to keep it NJ Fresh!

O God, you are my God, earnestly I seek you; my soul thirsts for you, my body longs for you, in a dry and weary land where there is no water. Psalm 63:1

Easy Marinade

1/2 cup balsamic vinegar
1/2 cup soy sauce
1 clove garlic, minced
1/4 tsp pepper
1/4 tsp salt
1/4 tsp ground mustard seeds (powder would also work)
1/4 tsp dried basil
1/4 tsp dried thyme
1/4 tsp ground ginger
3 tbsp honey

Combine ingredients together in a small mixing bowl, or a 4-cup measuring cup. Whisk to combine. Place meat (chicken, steak, whatever you got) in large zip-top freezer bag. Pour in marinade and set in fridge for at least 4 hours.
Remove meat from bag, pour remaining marinade in a small saucepan and bring to a boil. Use this as extra glaze while you are cooking the meat, or serve on the side.

*I don't always get a chance to do a marinade, but I love to do it. It's so easy to just throw the ingredients together and let the meat soak it all in until you're ready to cook it. If you have some fresh herbs on hand, go ahead and use those in place of the dried herbs. This marinade goes great with chicken, steak, even tofu! Just be sure to boil the leftover marinade to kill all the bacteria. Enjoy!

For it is God who works in you to will and to act according to his good purpose. Philippians 2:13