This past fall I finally tried my hand at making French Chicken Stew, otherwise known by some as Coq au Vin. Coq au Vin was first made popular by Julia Child in her cookbook, Mastering the Art of French Cooking.
Orange Carrot Gelatin Salad is a tried-and-true family recipe we enjoy at summer gatherings that’s perfect for picnics and barbecues, or even a Memorial Day family gathering. Filled with juicy pineapple and mandarin oranges with shredded carrots surrounding it in an encasement of orange gelatin, it’s certain to please kids of all ages!
This recipe is also a wonderful recipe to make with your kids or grandchildren. Just watch over them when measuring the boiling water, or do that part for them.
Ingredients to Make Orange Carrot Gelatin Salad
- orange flavored gelatin
- boiling water
- ice cubes
- coarsely grated carrots
- canned pineapple tidbits
- canned mandarin oranges
Instructions for Making This Recipe
Gather all your ingredients so that you have everything close at hand on the counter or table. Prepare your ingredients.
Peel and grate the carrots. Using a colander, drain the pineapple tidbits and mandarin oranges.
Be sure to save the juices that you drain for use later in a beverage or your choosing.
Boil water in a tea kettle.
While waiting for the water to boil, place the orange gelatin in a medium-sized serving bowl.
Measure out the boiling water and pour into the bowl. Stir the mixture with a wire whisk until the gelatin has completely dissolved.
Add ice cubes to the gelatin and stir until the ice has melted.
This is to ensure a quick set and is important for this recipe.
Carefully stir into the liquid gelatin mixture the grated carrots and the drained fruit.
Cover with plastic wrap and place the bowl in the refrigerator to set. Allow the salad to set at least 8 hours or overnight.
It takes a while for this salad to completely set due to the citrus in it. If time allows, I like to allow it to refrigerate overnight, which makes it a nice salad to make for early preparation.
This gelatin salad will serve 6-8 people.
Orange Carrot Gelatin Salad
- 3 oz orange flavored gelatin
- 1 cup boiling water
- 7 large ice cubes
- 1 1/2 cups coarsely grated carrots
- 16 oz pineapple tidbits drained
- 11 oz mandarin oranges drained
- Gather all your ingredients so that you have everything close at hand on the counter or table. Prepare your ingredients.
- Peel and grate the carrots. Using a colander, drain the pineapple tidbits and mandarin oranges. (Save the juices for use later in a beverage of your choosing.)
- Boil water in a tea kettle.
- While waiting for the water to boil, place the orange gelatin in a medium-sized serving bowl.
- Measure out the boiling water and pour into the bowl. Stir the mixture with a wooden spoon until the gelatin has completely dissolved.
- Add ice cubes to the gelatin and stir until the ice has melted.
- Carefully stir into the liquid gelatin mixture the grated carrots and the drained fruit.
- Cover with plastic wrap and place the bowl in the refrigerator to set. Allow the salad to set at least 8 hours or overnight.
- This gelatin salad will serve 6-8 people.
Honey-Mustard Pan Roasted Chicken with Potatoes is so easy to make. Perfect for a weeknight dinner for your family.
In the last few years, Sheet Pan Dinners have become all the rave. Almost every food magazine and/or food blogger has posted about them.
Once I tried one of the recipes, I became a fan. They are so easy to put together. Hardly any clean-up. And they are wonderfully delicious!
Simply pair your favorite meat (Chicken, Beef, Kielbasa, Shrimp,etc.) with your favorite fresh vegetables that are in season. Mix them in oil with your favorite spices and herbs. Then bake. Voila! Dinner is done!
Want easy clean-up? Line your baking pan with tinfoil. Then just wad it up and toss it in the trash! No baked-on mess to fight. You could also use a silicone baking mat if you prefer. But you’ll have to clean that up. I prefer the tinfoil.
This recipe for Honey-Mustard Pan Roasted Chicken with Potatoes focuses on root vegetables and a delicious honey-mustard sauce that you drizzle on it at the end of the baking period. I’ve also made this with sweet potatoes. The vegetables bake up so tender.
And I prefer chicken thighs for this recipe rather than chicken tenders or breast. They turn out so juicy and delicious.
See more Quick and Easy Dinners Here.
Honey-Mustard Pan Roasted Chicken
- 2 pounds Yukon Gold potatoes scrubbed and quartered
- 1 pound carrots peeled and sliced
- 1 medium sweet onion sliced
- 2 tablespoons Extra-Virgin olive oil
- 1 tablespoon dried thyme
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 6 pieces skinless boneless chicken thighs
- 2 tablespoons Dijon mustard
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon whole grain mustard
- 1 tablespoon brown sugar
- Preheat oven to 425 degrees. In a large bowl, toss together potatoes, carrots, onion, oil, thyme, salt and pepper. Line a baking sheet with tinfoil and spread out the vegetables onto the pan. Roast vegetables on pan for 15 minutes.
- Place chicken in a single layer over vegetables. Season with salt and pepper as desired. Roast for another 15 minutes.
- In a medium bowl, whisk together Dijon mustard, soy sauce, honey, whole-grain mustard, and brown sugar. Drizzle over chicken and vegetables. Roast for another 25 minutes until chicken is cooked (165 degrees) and vegetables are tender and golden brown. Serves 4-6.
Every family probably has a Macaroni Salad recipe. And if not, you can always buy some at your grocery store deli. Our recipe comes from my husband’s side of the family. Granny’s Macaroni Salad was one of the first recipes I nabbed from her.