#deliciouslysavory

Brown sugar baked beans with bacon add-on that is savory and delicious. This traditional side dish goes well with weeknight dinners or as a hearty accompaniment to picnics and barbecues.

Ingredients: 4 cans 15 oz each canned navy beans, drained and rinsed. 1/2 pound bacon, cooked and crumbled. 1 cup brown sugar. 1/2 cup ketchup. 1/4 cup molasses. 1/4 cup Dijon mustard. 1 medium onion, finely chopped. 2 cloves garlic, minced. 1 teaspoon Worcestershire sauce. 1/2 teaspoon black pepper. 1/2 teaspoon smoked paprika.

Instructions: Set oven temperature to 175C 350F. Drained navy beans and crumbled bacon should be combined in a big bowl. Mix the brown sugar, ketchup, molasses, Dijon mustard, minced garlic, chopped onion, Worcestershire sauce, black pepper, and smoked paprika in a different bowl. Gently stir to ensure that the beans and bacon are evenly coated after adding the sauce. Spread the mixture evenly in a baking dish after transferring it there. Bake for 45 to 50 minutes in a preheated oven, or until the top is caramelized and the beans are hot and bubbly. Before serving, take it out of the oven and allow it to cool for a few minutes. If desired, garnish with extra bacon crumbles and chopped parsley. Enjoy and warm up!

Prep Time: 15 minutes

Cook Time: 50 minutes

Lemon Butter Scallops are a quick and elegant seafood dish that bursts with flavor. The succulent scallops are seared to perfection and then tossed in a tangy lemon butter sauce, creating a dish that is both light and indulgent.

Ingredients: 12 large scallops. 2 tablespoons unsalted butter. 2 cloves garlic, minced. 1 lemon, juiced and zested. Salt and pepper, to taste. Fresh parsley, chopped, for garnish.

Instructions: Pat the scallops dry with paper towels and season with salt and pepper. In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the scallops to the skillet and cook for 2-3 minutes on each side, or until golden brown and cooked through. Remove from skillet and set aside. In the same skillet, melt the remaining tablespoon of butter. Add minced garlic and cook until fragrant, about 1 minute. Add lemon juice and zest to the skillet, stirring to combine. Return the scallops to the skillet, tossing them in the lemon butter sauce for 1-2 minutes. Serve immediately, garnished with fresh parsley. Enjoy!

Prep Time: 10 minutes

Cook Time: 10 minutes

There is just the right amount of sweet and savory in this Honey Mustard Chicken recipe, so it's great for any event. The marinade keeps the chicken breasts moist, so they are juicy and tender.

Ingredients: 4 boneless, skinless chicken breasts. 1/4 cup Dijon mustard. 1/4 cup honey. 2 tablespoons olive oil. 1 tablespoon soy sauce. 2 cloves garlic, minced. Salt and pepper to taste. Fresh chopped parsley for garnish optional.

Instructions: Warm the oven up to 190C 375F. Add honey, olive oil, soy sauce, minced garlic, salt, and pepper to a small bowl and mix them together using a whisk. Put the chicken breasts in a baking dish and pour the honey mustard mixture over them. Make sure the chicken is covered all over. After the oven is hot, bake the chicken for 25 to 30 minutes, or until it is fully cooked and the juices run clear. If you want, you can add fresh chopped parsley as a garnish before serving.

Prep Time: 10 minutes

Cook Time: 25 minutes

This recipe combines the rich flavors of port wine with juicy lamb chops to make a dish that is perfect for a romantic dinner or a special occasion. The glaze made from port wine is sweet and sour, which goes well with the lamb's savory flavor.

Ingredients: 4 lamb chops. 1/2 cup port wine. 2 tablespoons honey. 2 cloves garlic, minced. 1 teaspoon dried rosemary. Salt and pepper to taste.

Instructions: Before you start cooking, heat the oven to 375F 190C. Add salt, pepper, and dried rosemary to the lamb chops. Put the honey, port wine, and minced garlic in a small saucepan. Over medium-low heat, bring the mixture to a simmer. Cook, stirring every now and then, until it is cut in half. In the meantime, heat a skillet over medium-high heat. Grill the lamb chops for two to three minutes on each side, or until they turn golden brown. Put the lamb chops that have been seared in a baking dish. Cover the lamb chops with the port wine glaze. For medium-rare, or until done to your liking, bake in an oven that has already been heated for 10 to 12 minutes. After the lamb chops are done, take them out of the oven and let them rest for a few minutes.

Prep Time: 10 minutes

Cook Time: 20 minutes

A traditional stir-fry dish, Martin Yan's Beef Chow Fun combines soft beef, crisp vegetables, and wide rice noodles. This is a quick and simple recipe that is great for a weeknight supper. It is savory and satisfying.

Ingredients: 8 ounces fresh wide rice noodles. 8 ounces flank steak, thinly sliced. 2 cloves garlic, minced. 1/2 onion, thinly sliced. 1/2 red bell pepper, thinly sliced. 1/2 green bell pepper, thinly sliced. 2 tablespoons vegetable oil. 2 tablespoons soy sauce. 1 tablespoon oyster sauce. 1/2 teaspoon sugar. 1/2 teaspoon sesame oil. 1/4 cup fresh bean sprouts. 2 green onions, chopped. Salt and pepper to taste.

Instructions: Blanch the fresh rice noodles for approximately two minutes in boiling water to prepare them. After draining, set aside. The thinly sliced flank steak should be marinated in a mixture of soy sauce, oyster sauce, sugar, and sesame oil in a bowl. Give it ten minutes to settle. Over high heat, preheat a wok or large skillet. To coat the pan, add one tablespoon of vegetable oil and swirl. Once the marinated beef slices are browned and cooked to your preferred doneness, stir-fry them. After taking the steak out of the pan, set it aside. Add one more tablespoon of vegetable oil to the same pan. Add the onion slices and minced garlic. Stir-fry until fragrant, about 1 minute. After adding the sliced red and green bell peppers, stir-fry them for a further two to three minutes, or until they start to soften. Add the blanched rice noodles and stir-fry for two to three minutes, or until the edges begin to crisp up. To ensure it is heated through, add the cooked beef back to the pan and toss everything together for a further one to two minutes. To taste, add salt and pepper for seasoning. At this point, you can add extra soy sauce or oyster sauce if you'd like a little more sauce. Lastly, add the chopped green onions and fresh bean sprouts. Simmer for one more minute, or until just beginning to wilt. Take the delicious Martin Yan's Beef Chow Fun off the stove and serve it hot.

Prep Time: 15 minutes

Cook Time: 15 minutes

A delicious twist on a classic burger, combining the savory flavors of ham with the sweetness of grilled pineapple, all served on a soft and salty pretzel roll.

Ingredients: 6 pretzel rolls. 1.5 lbs ground ham. 1 can pineapple rings. 6 slices Swiss cheese. 1/4 cup mayonnaise. 1/4 cup Dijon mustard. 1/4 cup honey. 1/2 cup lettuce leaves. 1/2 cup red onion, thinly sliced. Salt and pepper to taste.

Instructions: Preheat grill to medium-high heat. Form ground ham into 6 patties and season with salt and pepper. Grill the ham patties for about 5-6 minutes per side, or until fully cooked. During the last minute of cooking, add a slice of Swiss cheese to each patty and let it melt. While the patties are cooking, grill the pineapple rings for about 2 minutes per side until they have grill marks. In a small bowl, mix mayonnaise, Dijon mustard, and honey to make the sauce. Slice the pretzel rolls in half and lightly toast them on the grill. To assemble, spread the honey-mustard sauce on the bottom half of each pretzel roll. Place a lettuce leaf on top of the sauce, followed by a ham and cheese patty. Add a grilled pineapple ring and some sliced red onion. Top with the other half of the pretzel roll. Serve the Ham & Pineapple Pretzel Burgers with your favorite sides and enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

This recipe takes the tasty, crunchy fried chicken and pairs it with the sweet, comforting buttermilk waffles. Great for a tasty dinner or brunch!

Ingredients: 4 boneless, skinless chicken breasts. 2 cups buttermilk. 2 cups all-purpose flour. 2 teaspoons garlic powder. 2 teaspoons paprika. 1 teaspoon cayenne pepper. Salt and pepper to taste. Vegetable oil for frying. 4 prepared buttermilk waffles.

Instructions: In a large bowl, combine buttermilk, garlic powder, paprika, cayenne pepper, salt, and pepper. Add chicken breasts to the bowl, making sure they are fully submerged in the buttermilk mixture. Cover and refrigerate for at least 2 hours, or overnight for best results. In a shallow dish, mix flour, garlic powder, paprika, cayenne pepper, salt, and pepper. Remove chicken from buttermilk mixture, allowing excess to drip off. Dredge each chicken breast in the seasoned flour mixture, ensuring an even coating. In a large skillet, heat vegetable oil over medium-high heat. Once hot, carefully add chicken breasts to the skillet, cooking for about 6-8 minutes per side, or until golden brown and cooked through. Transfer cooked chicken to a paper towel-lined plate to drain any excess oil. Serve each fried chicken breast atop a prepared buttermilk waffle and enjoy!

Prep Time: 10 minutes

Cook Time: 20 minutes

A savory and sweet stir-fry with vibrant bell peppers, thinly sliced pork loin, and a tasty honey sauce. Flavors that are expertly balanced, with a hint of ginger and optional red pepper flakes for some heat.

Ingredients: 400g pork loin, thinly sliced. 2 tablespoons vegetable oil. 1 red bell pepper, thinly sliced. 1 yellow bell pepper, thinly sliced. 1 small onion, thinly sliced. 3 cloves garlic, minced. 1/4 cup honey. 2 tablespoons soy sauce. 1 tablespoon rice vinegar. 1 teaspoon ginger, grated. 1/2 teaspoon red pepper flakes optional. Salt and pepper, to taste. Cooked rice, for serving. Sesame seeds and green onions, for garnish.

Instructions: Mix the rice vinegar, honey, soy sauce, grated ginger, and red pepper flakes if using in a bowl. Put aside. In a big skillet or wok, heat up one tablespoon of vegetable oil on high heat. Stir-fry the pork slices until they are cooked through and browned. Take out and place aside from the skillet. Add the final tablespoon of vegetable oil to the same skillet. Add the onion slices and minced garlic. Add the onions and stir-fry for 2 to 3 minutes, or until translucent. After adding the sliced bell peppers, stir-fry them for an additional two to three minutes, or until they begin to soften. Place the cooked pork back into the skillet and cover everything with the honey sauce mixture. Stir-fry the ingredients for a further two to three minutes so the sauce thickens and coats them. To taste, add salt and pepper for seasoning. If necessary, adjust the spiciness or sweetness. Present the Honey Pork Stir-Fry. Add chopped green onions and sesame seeds as garnishes and fry over cooked rice. Savor the flavor of your homemade stir-fry!

Prep Time: 15 minutes

Cook Time: 15 minutes