Mustard Crusted Potatoes

Ingredients

• 1/4 cup olive oil
• 1/4 cup Dijon mustard
• 1/4 cup whole-grain/stone ground mustard
• zest and juice of either one large lemon or two small lemons
• 4 garlic cloves
• 6 Yukon Gold potatoes, peeled and quartered (about 6 cups)
• Kosher salt
• 1/2 fresh lemon, cut into wedges

Preheat oven to 425 degrees.


Directions:

Zest the lemon(s), mincing the peel if you have a string zester, and set aside.  Mince the garlic and set aside.  Cut the potatoes into small cubes and set aside.

In a large bowl, whisk together the olive oil, mustards, lemon zest, lemon juice, and garlic.  Add the potatoes and toss to coat with the mixture.

Spread the potatoes on a rimmed baking sheet and sprinkle generously with salt.

Bake for 30 minutes. Toss the potatoes, return to the oven, and bake for 15-20 minutes, or until the potatoes are a deep golden brown and fork-tender.

Transfer the potatoes to a serving platter, squeeze the fresh lemon juice over them, and sprinkle with parsley. Serve hot.

Myrtle's Note:   I loved the taste of this, but I thought that the flavoring was a bit much for the recipe, especially since I had uncooked mixture still on the pan after cooking the potatoes for 1 hour and 20 minutes. So, I reduced the ingredients down for when I make it the next time.  Follow the link to the original recipe if you want to have more flavoring.  I also increased the cooking temperature for next time, especially because 1) I frankly believe that roasting vegetables needs to be done at at least 415 degrees and 2) I had to cook this double the time of the original recipe.  Still, this will definitely be a repeat recipe for me.  Also, I think it would be a great side dish for when you are having guests.  Finally, I used baby Yukon golds and cubed 18 of them, a ratio of 3 to represent 1 regular yukon potato.


Yield: 4-6 servings

Source:    http://www.twopeasandtheirpod.com/mustard-crusted-potatoes/

Chicken with Bourbon Mustard Sauce

Ingredients:

• 1/4 cup Dijon Mustard
• 1/4 cup bourbon
• 1/4 cup dark brown sugar
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Redmond's® Real Salt
• 3 boneless, skinless chicken breasts
• 1 tablespoon butter
• 1 tablespoon olive oil

Directions:

In a large, shallow bowl, mix together the mustard, bourbon, dark brown sugar, Worcestershire sauce, and sea salt.

Halve the chicken breasts to create two fillets per breast.  Place in the marinade and refrigerate for at least two hours.

In a large sauteuse pan, melt the butter and olive oil on medium heat.  Then lift the chicken fillets out of the marinade and cook them approximately 4 minutes per side.  Set the chicken on a plate to rest.

Pour off the remaining fat in the pan and then scrape all the marinade from the bowl into the pan.  Bring to a rapid boil before pulling the pan off the heat.

Myrtle's Note:  The original recipe called for minced green onions. Of course I left those off!  The recipe also gave the option of either two or three chicken breasts.  Being a sauce-a-holic, I opted for just two (four chicken servings).  However, I can safely say that even with three breasts (six chicken servings), you will still have plenty of sauce per serving.


Yield:  6 servings

Source:  http://southernfood.about.com/od/chickenbreastrecipes/r/blbb383.htm

Grilled Asparagus with Bacon and Mustard Vinaigrette

Ingredients:

• 40-48 thin asparagus spears
• 4 pieces thick cut applewood smoked bacon (Wright's®)
• 1 teaspoon dijon mustard
• 2 tablespoons white balsamic vinegar
• 5 tablespoons olive oil, plus a bit more
• 1 large clove of garlic
• 1 teaspoon fresh thyme
• 1/4 teaspoon sea salt
• 1/2 teaspoon McCormack® Peppercorn Medley

Directions:

Using kitchen shears, cut the bacon slices into quarter inch strips.  Cook on medium heat until golden brown, stirring frequently.  Place on paper towel and set aside.

Whilst the bacon is cooking (in between stirring to ensure the bacon is cooked evenly), smash and then finely mince the garlic clove and set aside.  Finely mince enough fresh thyme leaves to make up a teaspoon and set aside.

Snap off the ends of the thin asparagus spears.  Lay on a plate/platter and drizzle with olive oil.  Toss to evenly coat.  If using propane, put on a cold grill and turn it on to high.

In a glass measuring cup or bottle (I used a Starbuck's frappuccino bottle), put in the vinegar, mustard, salt, pepper, garlic, and thyme.  Stir until thoroughly combined.

Walk back out to the grill and turn the asparagus over.

Go back inside and add the olive oil to the measuring cup and stir until emulsified.  If using the bottle, put on the lid and shake vigorously.

Walk back out to the grill and the asparagus should be done.

Serve the asparagus with a bit of crumbled bacon and drizzle with the mustard vinaigrette.


Myrtle's Note:  For the most part, I simply sauté asparagus in olive oil and Kulp Spice Shoppe organic garlic seasoning salt.  But I've been wanting to try something new.  I thought pairing asparagus with a mustard vinaigrette and bacon might be tasty.  It most assuredly was!


Yield:  4 servings

Vinaigrette adapted from:  http://www.reluctantgourmet.com/basic-mustard-vinaigrette-recipe/

Chicken with Mustard Cream Sauce

Ingredients:

• 4 whole boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 tablespoons butter
• 4 whole garlic cloves
• 1 cup brandy (or white wine)
• 1 Tablespoon (heaping) dijon mustard
• 1 Tablespoon (heaping) grainy mustard
• 1/2 cup heavy cream
• 1/4 cup chicken broth
• sea salt and pepper, to taste

Directions:

Mince the garlic and set aside.  Cut the chicken breasts in half lengthwise so that you have eight smaller, thinner chicken cutlets.

Heat oil and butter in a large skillet over medium-high heat. Place cutlets in to pan and then immediate flip.  Salt and pepper the cutlets, flip, and repeat.  Cook the cutlets on both sides until nice and golden brown and cooked through. Remove chicken from the skillet and keep on a plate.  [I cooked them in batches.]

Reduce the heat to medium. Add the garlic to the pan and saute it for a minute, stirring to make sure it won't burn. Next pour in the brandy (or wine if using), being careful if cooking over an open flame. Then just let the booze bubble up and cook until it is reduced by half.

Throw in the mustards and stir to combine, then pour in the cream. Stir in chicken broth and cook until thickened.   When the sauce is close to thickening, sdd chicken breasts back to the pan, nestling them into the sauce, scrap the juice from the resting plate into the pan. Allow sauce to cook for another few minutes, shaking the pan if needed to move things around.

Serve chicken with the sauce spooned over the top.
Myrtle's Note:  The original recipe has some fluidity to the cream and broth, but I wrote what worked for me in my pan on my stove.  I also added a fourth (fat) garlic clove.  I did not have brandy, so I used Barefoot Moscato.  I cannot wait to have it again with brandy!  The thickening took a long time (more reduction), so next time, I might also increase the cream a bit.

Yield:  4 servings


Source:  http://thepioneerwoman.com/cooking/2012/02/chicken-with-mustard-cream-sauce/

Baked Mustard Lime Chicken

Ingredients:

• 1 pound skinless boneless chicken breast
• ½ cup fresh lime juice
• ¼ cup dijon mustard
• 1 tablespoon olive oil
• 1 tablespoon chili powder
• ½ teaspoon celtic sea salt
• ½ teaspoon pepper

Preheat Oven to 350 degrees


Directions:

Combine lime juice, mustard, olive oil, chili, salt and pepper and whisk together until ingredients are well combined.

Rinse chicken breasts, pat dry and place in a baking dish that will keep them snugged together so the marinade surround them.

Pour marinade over chicken, cover and refrigerate for at least 15 minutes or up to 6 hours

Bake at 350° for 35 minutes uncovered.  Allow chicken to rest for 5 minutes before serving.  Serve with extra sauce spooned over top.

Yield:  4 servings


Myrtle's Note:  I am not a cilantro fan, so I made it without (see original recipe for how much to add).  I also cooked the chicken much longer than the original recipe.  Since the chicken was barely cooked at the original time, my recipe states the adjusted time.  I also cooked mine in the French Oval dishes, since I need single servings.  I liked that there was extra marinade around each breast, but it meant that the chicken did not look the way the original recipe photo looked.  However, it was tasty, and the sauce thickened as I cut and dipped each bite of chicken into it.


Source:  http://www.elanaspantry.com/baked-mustard-lime-chicken/