Corena’s Kitchen

Logo of Corena's Kitchen featuring a smiling elderly woman with white hair, glasses, and red earrings inside a green circle, with the text 'Corena's Kitchen' beneath.

Every Wednesday at Bob's Market and Greenhouses, we share inspiring recipes that celebrate the fresh vegetables harvested from your garden. These recipes not only highlight seasonal produce but also provide creative ways to incorporate your homegrown veggies into delicious meals. Whether you’re looking for hearty salads, savory soups, or flavorful stir-fries, our weekly posts offer a variety of ideas to help you make the most of your garden bounty. Join us for culinary inspiration that transforms your garden's offerings into delightful dishes for you and your family.

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Main Dish John Morgan Main Dish John Morgan

Baked Honey Mustard Chicken

This honey mustard chicken is quick and easy to prepare, and the kids love it, too!

This honey mustard chicken is quick and easy to prepare, and the kids love it, too!

Ingredients

  • cooking spray

  • 6 skinless, boneless chicken breast halves

  • salt and pepper to taste

  • ½ cup honey

  • ½ cup prepared mustard

  • 1 teaspoon dried basil

  • 1 teaspoon paprika

  • ½ teaspoon dried parsley


Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish with cooking spray.

  2. Season chicken breasts with salt and pepper. Place in the prepared baking dish.

  3. Combine honey, mustard, basil, paprika, and parsley in a small bowl; mix well. Pour 1/2 of the honey mustard mixture over chicken and brush to cover.

  4. Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with remaining honey mustard mixture. Continue baking until chicken is no longer pink and juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

  5. Let cool 10 minutes before serving.

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Main Dish John Morgan Main Dish John Morgan

Honey-Glazed Chicken Tacos

Chicken, honey, and tacos!  Can you beat that?  Yum!

INGREDIENTS

  • 3 Chicken Breasts, cubed
  • 2-3 chipotle peppers in adobo sauce, chopped
  • 2 tbsp. adobo sauce (from the chipotle pepper can)
  • 2 tbsp. honey
  • 1/4 c. olive oil
  • 1/2 tsp. garlic powder
  • 1/4 tsp. chili powder
  • 1 tsp. salt
  • 1 tbsp. vegetable oil
  • 1 lime, sliced into wedges
  • 8 hard taco shells
  • 2 scallions, thinly sliced
  • Sour cream, for serving

DIRECTIONS

  1. Combine peppers, adobo sauce, honey, olive oil, and spices in a medium bowl. Whisk to combine, then add chicken. Cover with plastic wrap and marinate in refrigerator for at least 15 minutes and up to 2 hours.
  2. Heat vegetable oil in a large skillet over medium-high heat. Season marinated chicken with salt and pepper to taste. When the oil is hot, sauté chicken until browned and cooked through, about 8 to 10 minutes.
  3. Serve in taco shells with scallions, sour cream and lime juice.
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