You can use this marinade on Chicken or Pork. It's so good!
Apricot Mustard Chicken or Pork
3 Tablespoon apricot preserves
1/4/ cup honey mustard
Mix the preserves and the mustard together until smooth. Pour the marinade over the chicken or pork and refrigerate for 30-60 minutes or overnight. For chicken, bake at 375 degrees for 35-45 minutes. (If you are using bone-in chicken breasts, reduce the time to 20-30 minutes if you are using boneless chicken.) For pork loin, bake at 350 degrees F for 20-30 minutes until internal temperature is 140 degrees F. And pork chops at 350 degrees F for 20-30 minutes.
To freeze: pour everything into freezer storage bag and freeze until ready to use. Thaw in fridge overnight and bake as directed above.
Apricot Mustard Chicken or Pork
Posted by Candi Labels: Freezer Meals, Pork, Poultry - Fish - Seafoods
Rib Rub or Chicken Rub or Pork Chop Rub...etc
Posted by Candi Labels: Meats - Gravies - Meat Sauces, Pork, Poultry - Fish - SeafoodsI have tried different combos of seasonings and finally came up with one that is a winner in our house. Use this rub on ribs, chicken, steaks, pork chops, pork tenderloin, the possibilities are endless!
Rib Rub Recipe
2 Tbsp garlic powder
2 Tbsp onion powder
2 Tbsp black pepper
2 Tbsp chili powder
2 Tbsp cumin powder
2 Tbsp brown sugar
1 Tbsp salt
4 Tbsp paprika
2 tsp cayenne pepper
Combine in a plastic storage container, mixing well. Rub the seasonings into the ribs. Allow ribs to marinate for about an hour or more if you have time. Cook slowly in the oven at 300 for 3 hours. Take out and wrap in tin foil and bake for 30 minutes more. Perfectly falling off the bones!!!
You can store the rest of the rib rub in the cabinet so long as you haven't contaminated it with raw meat. Always spoon about 1/2 into a separate bowl and that way you'll have the other half later.
Enjoy!
