Posts Tagged ‘mustard’
I know I have been slacking on the Superbowl recipe sharing this week so I am here to make it up to you with some awesome sliders and a giveaway (at the end of this post)!
Potato rolls and bread have always been a favorite of mine, so when I found out Alexia had sweet potato rolls I jumped on the opportunity to review them. And decided to make sliders out of one of my favorite burger recipes.
Normally I would serve these with sweet potato fries, but decided to change it up with the sweet potato buns and then served with some of Alexia’s Oven Reds instead. I think these buns were made for these sliders, and may not return to regular buns. The turkey sliders are mixed with applesauce, maple syrup, and crumbled bacon, and then topped off with a maple-dijon sauce that I made with Greek yogurt (instead of mayo in the original recipe I posted). The sweet potato roll is like a happy little hug around all that flavor, but still holds it own. If there hadn’t been the exact amount of sliders per roll, I may have eaten a roll by itself! Which means I now have to go out and buy more so I can do just that.
One year ago: Superbowl XLVI Recipe Roundup
How many of you woke up to piles of snow yesterday? According to the internet, my hometown Rochester (where I am currently for the holidays) got 9 inches. But when my dad went outside he thought we actually accumulated a foot in our location. And the best part is, this is a town that knows how to deal with snow. Whether it’s 9 inches of 12 it’s a piece of cake. But regardless, it was definitely a great day to cozy up.
For the many of you who will be partaking in resolutions of healthier eating in 2013, make this chicken NOW or be prepared to cheat a little on that resolution. Not only is there heavy cream in the mustard sauce, but brandy as well. It’s pretty much impossible to resist. As such, I served it with chopped broccoli to make up for all the cream.
One year ago: Cranberry and Orange Granola
Last year I made a marmalade glaze for the corned beef and it rocked my world to the point where when planning the menu for this year’s St. Patrick’s Day feast I didn’t want to try a different version. Especially when contemplating a blackberry glaze. Berries on beef? But I took a chance and was glad I did!
Although I do have to admit that the marmalade glaze still is #1 for my corned beef, the blackberry glaze was still very delicious. Who knew I could like berries with my meat? This corned beef was served with carrots, roasted cabbage (recipe shared tomorrow) and herbed potatoes.
Maggie also brought over Guinness bread complete with glorious honey butter, and Sarah made a reuben dip for the appetizer while waited for the rest of the food to be ready. I nearly spoiled my appetite with that dip – amazing!
A quick mom update – she is still enjoying her cake pops (that woman has serious restraint which I did not inherit) and recovering from surgery. Says she still feels weak and bumps into things while walking but her headache pain has lessened. Hopefully things will look good at her next check-up!
CORNED BEEF WITH BLACKBERRY MUSTARD GLAZE
1 (4-5 lb.) corned beef
1 onion, peeled and quartered
8 whole cloves
4 cloves garlic, minced
3 sprigs fresh thyme
3 bay leaves
1 Tbsp whole black peppercorns
6 carrots, peeled, and chopped into 4-inch pieces
1/2 cup blackberry preserves, or favorite flavor of preserves
2 Tbsp Dijon mustard
2 Tbsp brown sugar, packed
1 Tbsp soy sauce
1/2 tsp freshly-ground black pepper
- Use a sharp knife to carefully trim off the excess fat on the corned beef.
- Place the onion and carrots in a 5-qt. slow cooker. Add cloves, garlic, thyme, bay leaves and peppercorns. Place corned beef on top and add water to cover.
- Cover and cook on low for 8-9 hours or until meat and vegetables are tender.
- In a small saucepan, whisk the glaze ingredients together until combined, and bring to a boil over medium-high heat. Continue to boil until the mixture has slightly reduced and thickened, about 7-10 minutes.
- Remove the beef and carrots, and set the carrots aside. Place the beef on an aluminum-foil covered baking sheet. Brush with glaze, then place under the broiler for 5-7 minutes, until the glaze begins to caramelize.
- Remove from oven, and let the corned beef sit for at least 10-15 minutes before carving. Brush with additional glaze if desired. Serve with roasted cabbage, herbed potatoes and carrots if desired.
Source: Adapted from Gimme Some Oven.
Before I get to the delicious salad I am sharing with you today, I decided to follow Lindsey’s (Gingerbread Bagel) lead and fill out the ABCs of me. You may not care, which is totally fine, but today it provided me with some entertainment.
A. Age: 25 (26 on May 4th – hint hint).
B. Bed size: Queen. But my sectional couch’s chaise suffices at times.
C. Chore you hate: Cleaning out hair from the shower drain. Compromised with Brent saying I’d clean the rest of the bathroom if he did that.
D. Dogs: I think Jack Russel’s are my favorite kind I’ve ever met. But I’m more of a cat person.
E. Essential start to your day: Breakfast. Doesn’t matter what it is, but I need something in my belly to get me going. No coffee though.
F. Favorite color: Purple. So much so that it was in my hair for several years. I used to be a little punky.
G. Gold or silver: Silver. But platinum is okay too ;-).
H. Height: 5’5″ which is why I own so many heels. Yet I wear my low-top Converse more than anything.
I. Instruments you play: I played the Flute starting in Elementary school all the way through highschool. Tried to teach myself the bass guitar in college but haven’t touched it in years :-(.
J. Job title: Graduate student (PhD Candidate to be technical) – AKA cheap labor.
K. Kids: I have no idea if I want kids or not. Besides, apparently I am one myself because I get carded for Rated R movies still. Hopefully I can retain my youthful look for when it will feel more like a compliment.
L. Live: Memphis, TN for the past four years, and two more to come until I graduate. I can only tolerate the heat & humidity 6 months out of the year for so much longer.
M. Mom’s name: Anna.
N. Nicknames: Air-In, Rin, Rinny, Nire.
O. Overnight hospital stays: None ::knocks on wood::
P. Pet peeve: Flaky people.
Q. Quote from a movie: ‘The goat?” – “The REMOTE!” – Muppets from Space.
R. Right or left handed: Right.
S. Siblings: Older brother (w/ sister-in-law), and older step-sister.
T. Time you wake up: Weekdays I try to be up by 6:30am to get to lab before 8am, but sometimes I fail due to gross traffic or being lazy. The weekends I’m usually up between 7:30-9am. I’ve completely lost my ability to sleep in.
U. Underwear: Yes, I am pro underwear. I have the black VIP Victoria’s Secret card to prove it.
V. Vegetables you dislike: Mushrooms, mushrooms, and more mushrooms. And cucumber. I’m actually impressed with myself right now for only listing two. I used to be such a picky eater growing up, the only vegetables I ate were potatoes, carrots and corn. Thankfully my taste buds finally woke up.
W. What makes you run late: Traffic in the morning. Gym at night.
X. X-Rays you’ve had: Teeth for routine dentist things, left shin from a bad flag football incident (but not broken thankfully just bruised from the knee down), right wrist broken from snowboarding.
Y. Yummy food you make: Is it okay that I think almost everything I make is yummy? I cannot pick and choose which are my favorites.
Z. Zoo – favorite animal: Elephants, especially when there are babies. I wish they could make mini ones as household pets.
And now for the main event! Coconut chicken had been lingering in the back of my mind for a couple months and I’m glad it finally come out with this! The coconut is perfectly crispy on the chicken and is complimented by the vinaigrette. The leftovers will make for a great lunch too. This may be the first time I finish a bag of salad greens before they spoil.
1 Tbsp apricot preserves
1 Tbsp extra virgin olive oil
1 Tbsp honey
1 Tbsp Balsamic vinegar
2 tsp Dijon mustard
- Whisk all vinaigrette ingredients; set aside.
1 cup sweetened coconut flakes
1/2 cup flour
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
10 chicken tenderloins
1/2 cup unsalted butter, melted
6 cups mixed baby greens
3/4 cup shredded carrots
1 large tomato, sliced
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
- Lightly beat the egg in a medium bowl; set aside. Mix the coconut, flour, garlic powder, salt and pepper in a shallow bowl.
- Working with one chicken breast at a time, dip the chicken in the bowl with the beaten egg and then coat with the coconut mixture. Place on the baking sheet. Once all chicken breasts are coated and on the baking sheet, evenly drizzle with the melted butter. Bake for 30 to 40 minutes, flipping once halfway.
- Place baby greens on each plate. Divide carrots and tomato evenly between each plate. When chicken is ready slice on the diagonal and place on top of greens. Top with Vinagrette.
Usually turkey burgers let me down at restaurants - they are dry and/or lacking flavor. Thankfully this recipe changed all that, and it is had been my absolute favorite turkey burger for a of couple years. I was a little skeptical at first but one bite was all I needed to be convinced that these ingredients belonged together. The flavors are amazing and it’s easy to make too!
I doubled the sauce recipe from the original because it also works as a dipping sauce for sweet potato fries (post to come).
1/2 cup mayonnaise
2 Tbsp Dijon mustard
1/4 cup + 2 Tbsp real maple syrup, divided
1-1/4 pounds ground turkey breast
1/4 cup cooked, crumbled bacon
1/2 cup chunky applesauce
1 tsp poultry seasoning
1/2 tsp salt
1/4 tsp ground black pepper
Condiments (lettuce, tomato, red onion)
- Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking (I used a George Foreman Grill and therefore did not oil).
- For Maple-Dijon Sauce: In a small bowl, stir to combine mayonnaise, Dijon mustard, and 1/4 cup maple syrup; set aside.
- For Turkey Burgers: In a medium bowl, mix together ground turkey, bacon, applesauce, poultry seasoning, 2 Tbsp maple syrup, and salt & pepper. Wet hands to prevent sticking and shape into 4 patties.
- Place burgers on hot grill for 5 to 6 minutes per side or until done. Serve on buns with condiments and a dollop of maple-Dijon sauce.
Serve with Sweet Potato Fries.
Source: Sandra Lee from Food Network
I cooked this in the crock pot like I do every year, but added a glaze to the final product. It was awesome!! Loved how the edges got all crispy. I highly recommend this for you St. Patrick’s Day menu, or for anytime of the year!
Usually I also cook the cabbage in the crock pot, but I tried something different with that as well…Roasted Cabbage with Lemon.
1 medium onion, cut into wedges
6 medium red potatoes, quartered
1 pound carrots, cut into 1/2-inch wide sticks
3-4 cups water
3 garlic cloves, minced
1 bay leaf
2 Tbsp sugar
2 Tbsp cider vinegar
1/2 tsp pepper
1-3 lb corned beef brisket with spice packet, cut in half
1/3 cup marmalade
2 Tbsp honey
1 Tbsp brown sugar
1 Tbsp Dijon mustard
2 Tbsp grainy mustard
- Place the onion, potatoes and carrots in a 5-qt. slow cooker. Combine water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet; pour over vegetables. Add more water if necessary to cover vegetables. Top with brisket.
- Cover and cook on low for 8-9 hours or until meat and vegetables are tender. Remove bay leaf and meat.
- Combine the marmalade, honey, brown sugar, Dijion, and grainy mustard. Set aside.
- Preheat oven to 375 degrees. Line a broiler pan with foil, then place the corned beef on top. Spread it with the glaze (reserving excess for serving) and bake for 10 minutes. Remove from the oven and let rest for 5-10 minutes before slicing. Serve topped with extra glaze.
I woke up all excited this morning – Brent comes home tonight! But then I sat down in front of my computer and saw a message from him after I went to bed saying that the transportation services down there are going to cut it close for catching his flight. Yesterday he told me he’d have 2 hours to spare! Ahhh…!! I don’t know what changed but he better make it back. Two weeks is just too long. Has me wondering, how am I gonna survive when he gets deployed by the National Guard?
Sigh… hopefully last night was my last meal I cooked just for myself for at least a little while. I have a backup of recipes I’ve been wanting to make since he’s been gone because it would leave far too much leftover with just myself eating. In the meantime, I have been on an avocado kick and last night’s dinner was no exception. It’s a good thing my grocery store stocks ready-to-eat avocados. I don’t plan meals far enough in advance to wait.
The original recipe was posted just for the chicken, but I was eyeing the wrap in which the chicken was featured and decided to create that. Sooo glad I did, it was great! The flavors of the sauce were absolutely satisfying. I bet it would be a wonderful sauce in other preparations. Maybe even as a dressing if you added some olive oil to it?
4 boneless, skinless chicken breasts
Salt & pepper
2 Tbsp olive oil
1/4 cup honey
1/4 cup dijon mustard
2 Tbsp spicy mustard
4 whole wheat tortillas
1 avocado, diced
1 red bell pepper, sliced
1 cup sharp cheddar cheese, shredded
4 handfuls lettuce
- Heat a skillet on medium high heat and add olive oil. Pat chicken dry with a paper towel so it is very, very dry. Season with salt and pepper generously.
- Add chicken to skillet and brown on both sides, about 6-8 minutes each, depending on the thickness.
- In a bowl, combine honey and both mustards. Whisk well.
- Remove chicken and while it is still hot, brush on mustard and slice.
- Assemble wrap with chicken and toppings. Serve!
Source: How Sweet It Is