#mapledijon

[7inchallah]

These Crockpot Maple Dijon Pork Chops are tender, juicy, and bursting with flavor. The combination of sweet maple syrup and tangy Dijon mustard creates a delicious glaze that perfectly complements the savory pork chops. Slow cooking allows the flavors to meld together, resulting in a satisfying and comforting dish.

Ingredients: 4 pork chops. 1/4 cup maple syrup. 2 tablespoons Dijon mustard. 2 cloves garlic, minced. 1/2 teaspoon dried thyme. Salt and pepper, to taste.

Instructions: In a small bowl, mix together maple syrup, Dijon mustard, minced garlic, dried thyme, salt, and pepper. Place pork chops in the slow cooker. Pour maple Dijon mixture over the pork chops, ensuring they are evenly coated. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until pork is tender and cooked through. Serve hot, garnished with chopped parsley if desired.

Prep Time: 10 minutes

Cook Time: 240 minutes

Core Sound Healing

[fifty-shades-of-klay]

There are crunchy pumpkin seeds and almonds, sweet tangy dried cranberries, and earthy sweetness from roasted Kobocha squash in this colorful kale salad. It's all tossed in a delicious maple Dijon dressing. It has the right amount of each flavor and texture, so it goes well with any meal or can be eaten on its own.

Ingredients: 1 small Kobocha squash, peeled and diced. 1 tablespoon olive oil. Salt and pepper to taste. 1 bunch kale, stems removed and leaves torn into bite-sized pieces. 1/4 cup pumpkin seeds. 1/4 cup dried cranberries. 1/4 cup sliced almonds. For the Maple Dijon Dressing:. 3 tablespoons olive oil. 2 tablespoons maple syrup. 2 tablespoons Dijon mustard. 1 tablespoon apple cider vinegar. Salt and pepper to taste.

Instructions: Preheat the oven to 400F 200C. Toss the diced Kobocha squash with olive oil, salt, and pepper on a baking sheet. Roast the squash in the preheated oven for 20-25 minutes, or until tender and slightly caramelized. In a large mixing bowl, massage the kale leaves with a bit of olive oil and salt for a few minutes until they soften. Add the roasted squash, pumpkin seeds, dried cranberries, and sliced almonds to the bowl with the kale. In a separate small bowl, whisk together the olive oil, maple syrup, Dijon mustard, apple cider vinegar, salt, and pepper to make the dressing. Drizzle the dressing over the salad and toss everything together until well combined. Serve immediately, or refrigerate until ready to serve.

Prep Time: 15 minutes

Cook Time: 25 minutes

Teacher Fluff And Really Good Stuff

[jamie-crossing]

A healthy and tasty quinoa salad that has just the right amount of sweet and savory flavors. The maple Dijon dressing makes this healthy dish taste even better.

Ingredients: 1 cup quinoa, rinsed and drained. 2 cups water. 1/2 cup dried cranberries. 1/2 cup pecans, chopped. 1/4 cup red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup feta cheese, crumbled. 3 tablespoons olive oil. 2 tablespoons apple cider vinegar. 1 tablespoon maple syrup. 1 tablespoon Dijon mustard. Salt and pepper to taste.

Instructions: Put the quinoa and water in a medium-sized saucepan. After it starts to boil, turn down the heat, cover, and let it cook for 15 minutes, or until the quinoa is done and the water is absorbed. With a fork, fluff up the quinoa and put it in a big bowl to cool down. Mix in the feta cheese, red onion, pecans, dried cranberries, and pecans. Mix apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper in a small bowl with a whisk. Mix the quinoa and vegetables together, then add the dressing and toss everything together. Serve right away or put in the fridge to enjoy later. Have fun!

Prep Time: 15 minutes

Cook Time: 15 minutes

deped negor net

[fashioneasthalifax]

Hamilton Jewish Community