Posts Tagged ‘mustard’
Everyone loves deviled eggs but they shouldn’t be limited to party gatherings. Have a craving? Whip up this single serving deviled egg and don’t worry about sharing.
Deviled eggs are a popular dish to bring to parties. But what if you are craving deviled eggs without the prospect of any food-related gatherings on the horizon? I say it is perfectly acceptable to boil one and egg make one for yourself anytime.
And to reflect back on yesterdays post, Ohio State beat Michigan State last night! Ohio State was looking a little off during the first half while Michigan State took full advantage of it. Thankfully they came alive in the second half and sealed the win. It was a great game to end the evening after stuffing myself at Friendsgiving – I will share more about that tomorrow.
One year ago: Elvis Fluffernutter Rice Krispie Treats
Welcome to #10DaysofTailgate hosted by Culinary Adventures with Camilla! There are nearly two dozen bloggers with over one hundred recipes to inspire you through an entire tailgating season. From Chili, Meatballs and Wings to Sangria, Pretzels and some sweet Desserts, we have all your tailgating recipe needs covered. #10daysofTailgate runs from September 20th through September 30th. A huge thank you goes to our event sponsors who have graciously donated prizes for our readers. There are fourteen different prize packages so make sure you enter the rafflecopter HERE and don’t forget to follow the hashtag on Twitter too, #10DaysofTailgate.
After making BBQ chicken pizza last week my cravings for BBQ were satisfied, but only for BBQ pizza. My taste buds immediately started craving all my other favorite BBQ dishes from Memphis. Such cravings could not have come at a better time with #10DaysofTailgate in full swing! And better yet I had all kinds of great tools and ingredients to use thanks to our awesome sponsors.
Here’s what the rest of the team brought to the table…
One year ago: Skillet Greek Yogurt Chicken
Hard pretzels seasoned with spicy mustard and honey make a great snack for any occasion. Add a little extra heat if you are feeling bold!
Periodically throughout my job search I find myself contemplating the idea of going back to school for something. I say “something” because that’s where my train of thought loses its rationality. I cannot imagine any other venue in which I would want to pursue a career. Before grad school I had actually considered Pharmacy school or even a dual PharmD/PhD. Since graduating I have thought of going back for the PharmD but there’s no enthusiasm there. Then there was the idea getting a masters degree to be a PA or Med Tech because I find TONS of job postings for those positions, but again just doesn’t get my motor going. The bright side of this thought process is that it means I am already looking in the right field of work for me (and those 7 years of grad school were not pointless), I just have to find the job. But finding the job has not proven to be an easy task, therefore causing these thoughts of going back to school. Oh the cyclic nature of this story.
Going along with the theme of recurrences I made yet another version of seasoned hard pretzels. They are so easy to make and difficult to resist. This one was inspired by the expansive supply of El Diablo spicy mustards I received for July’s Burger Month. I also added a little bit of honey to give these some sweet heat. Surprisingly my dad enjoyed them which means they were not overly spicy (or maybe he’s growing more tolerant of spicy foods since I’ve been around), so depending on what kind of mustard you use and how spicy you prefer the pretzels you may want to add some cayenne pepper powder.
One year ago: Bananas Foster Mini Cheesecakes
It’s burger month! Crank up your turkey burgers with spicy mustard and sweet potato, served with spicy mustard-mayo and a pretzel roll.
It’s burger month! A month-long celebration of all things burger hosted by Kita (Pass the Sushi & Girl Carnivore) and joined by 30 other bloggers including myself. Every day this month each one of us is sharing a different burger recipe and to make the deal even more delicious we’re hosting a giveaway with prizes to help get your burger on. Just use the Rafflecopter widget located at the bottom of this post.
My burger is actually a turkey burger. A turkey burger mixed with sweet potato and smokey chipotle mustard, topped with a smokey chipotle mustard-mayo, and served on a pretzel bun. While I was at it I marinaded some zucchini and yellow squash in a mixture of olive oil and the same spicy mustard to grill along with the burgers. You may be thinking that mustard in every component is over-kill but I assure you it is not. The mustard added a different kick of flavor to each part. Why not slather the mustard on the burger bun too while you’re at it?
Thanks for chcking out my burger for #burgermonth and an ever bigger thanks to all of the awesome bloggers contributing to this month month burger-fest and of course the fabulous companies that have donated prizes, El Diablo Hot & Spicy Mustard, FireWire Grilling Skewers, Hamilton Beach, KitchenIQ, The Spice House, and Wisconsin Cheese
One year ago: Breakfast Crème Brulee
This baked honey mustard chicken is quick and easy to prepare, making it a great weekday meal. Try it served with roasted vegetables or sweet potatoes.
This recipe is one I made so long ago that I had to remake it because the photos were so old. Not that food photos go bad but they were from 2011, my first year of blogging, and to be honest they were pretty awful as made evident by the photo below. Comparing it to the newer photo above makes me want to go back through all my oldest posts and take new pictures for them.
Thankfully no matter what the picture looks like this chicken is easy and delicious. Mix the honey mustard sauce, pour it over the chicken, and bake. Then serve it with your favorite starch and vegetable. The first photo from when I made this in 2011 was pictured served with sugar snap peas and sweet potato tater tots. The sweet potato tater tots were awesome with it because I love sweet potatoes with honey mustard. This time however I went with wild rice and roasted broccoli because I happen to be overloaded of broccoli at the moment O:-).
Deviled potatoes are exactly what they sound like, potatoes with a deviled filling, and they are just as addicting as the classic deviled egg and potato skin appetizers.
Everyone loves deviled eggs – the creamy, tangy filling wins every time. But who’s to say that it can only be transported to your belly in the vehicle of a hard boiled egg white? I introduce to you, deviled potatoes. These potatoes are a combination of potato skins and deviled eggs. Roasted potatoes have their middles scooped out like potato skin or a yolk of a hard boiled egg which gets mashed up with all the usual suspects found in a deviled egg: mayonnaise, vinegar, mustard, and paprika. Top them off with crumbled bacon and then devour.
You might want to double the recipe if this is the only appetizer and you are serving more than 5 people, because that’s all it took for these tasty morsels to disappear.
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.