Dijon

EatingWell – Skillet Chicken Breast & Broccoli with Mustard-Rosemary Pan Sauce
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EatingWell – Skillet Chicken Breast & Broccoli with Mustard-Rosemary Pan Sauce

The one-two punch of searing and roasting results in this perfectly browned, moist, and tender skillet chicken recipe.

Ingredients

2 ½ cups broccoli florets (1 1/4-inch pieces) and sliced peeled stem (1 large head)

1 small red onion, diced (1 cup)

1 tablespoon olive oil

¼ teaspoon ground pepper, divided

⅛ teaspoon salt

2 teaspoons whole-grain mustard

1 teaspoon Dijon mustard

2 teaspoons chopped fresh rosemary or thyme, or 1/2 tsp. dried

1 teaspoon pure maple syrup or honey (Optional)

8 ounces boneless, skinless chicken breast

2 teaspoons canola oil

2 tablespoons balsamic vinegar

2 tablespoons water

1 teaspoon unsalted butter

Directions

Step 1 Preheat oven to 350 degrees F. Combine broccoli, onion, olive oil, 1/8 tsp. pepper, and salt in a medium bowl; toss to coat. Mix together whole-grain mustard, Dijon mustard, rosemary (or thyme), and maple syrup (or honey), if using, in a small bowl.

Step 2 Pat chicken dry and season with the remaining 1/8 tsp. pepper. Heat canola oil in a 10-inch cast-iron or other ovenproof skillet over medium-high heat. Add the chicken and cook until the underside is nicely browned, 3 to 5 minutes. Remove the pan from the heat. Turn the chicken over and brush the mustard mixture over the top. Scatter the broccoli mixture around the chicken. Transfer the pan to the oven (see Tip).

Step 3 Roast the chicken and vegetables, stirring the vegetables once, until an instant-read thermometer inserted into the thickest part of the chicken registers 165 degrees F and the broccoli is tender and browned in spots, about 15 minutes. If either the chicken or vegetables are done before the other, remove them. Transfer the chicken to a clean cutting board and let rest for a few minutes. Transfer the broccoli mixture to a small bowl; keep warm.

Step 4 Meanwhile, place the skillet over medium-high heat and add vinegar and water. Bring to a simmer, stirring and scraping up any browned bits from the bottom of the pan. Simmer for 30 seconds. Remove from the heat. Add butter and whisk until melted.

Step 5 To serve: Slice the chicken 1/2 inch thick and divide between 2 plates, along with the vegetables. Drizzle the pan sauce over the chicken and vegetables.

Tips

Equipment: 10-inch ovenproof skillet Steve Note: I used cast iron

Tips

Tip: If you don’t have an ovenproof skillet, transfer the chicken and vegetables to a rimmed baking sheet before roasting.

Nutrition Facts

Serving Size: 

3 oz. chicken + 3/4 cup vegetables + 1 Tbsp. pan sauce

Per Serving:

338 calories; protein 28g; carbohydrates 16g; dietary fiber 4g; sugars 8g; fat 17g; saturated fat 3g; cholesterol 88mg; potassium 726mg; sodium 370mg.

© Copyright 2022 EatingWell. All rights reserved.Printed from https://www.eatingwell.com 09/21/2022

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Orange Juice and Honey Salad Dressing
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Orange Juice and Honey Salad Dressing

Lyn found this online @ behealthful so I made a batch this morning and now I can’t wait until lunch.

What and How

Ingredient

  • 1/3 cup Orange Juice
  • 1/4 cup Olive Oil
  • 1 Tbsp Dijon mustard
  • 1 Tbsp Raw Honey
  • 1 Tbsp Apple cider vinegar
  • Pinch of salt and pepper

Online it said to add to a jar and then shake like heck. we prefer the blender on dressing setting. it takes a while to settle but think it blends the flavors better. I made a double batch.

Now I watch the clock until Lunch!

Shaved Broccoli-Apple Salad with Tarragon Dressing and Bacon
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Shaved Broccoli-Apple Salad with Tarragon Dressing and Bacon

Kathy inspired us with her broccoli salad so we searched for other recipes.

After checking out Moe’s Southwest Grill  for the first time this afternoon we were so full  that this was a perfect lite dinner. Moe’s was another thing Kathy inspired, she had their guacamole at the company BBQ and I thought it was pretty darn good.  We were on our way back from Wrentham Outlets and Lyn was hungry so she choose Moe’s. 

This turned out to be a really refreshing salad. The crisp apple was the perfect touch, everything was complimented by the tarragon and whole grain Dijon mustard dressing. While we were making it I said corn would be a great addition, Lyn said garbanzo beans. After tasting it I don’t think adding anything is necessary. You could skip the bacon if you don’t eat meat but there is something with a little hint of bacon. Now we have a giant bowl and I’m sure by midweek it will be quite enough if you know what I mean. Why we made for 9 is beyond me.

This is a refreshing new twist on the broccoli-and-bacon picnic standard that sometimes gets drenched in mayonnaise dressing.

Cooking Light SEPTEMBER 2014

Yield: Serves 9 (serving size: about 1 cup)

Hands-on:15 Minutes

Total:3 Hours, 15 Minutes

Ingredients

         Dressing

  • 3 tablespoons cider vinegar
  • 1 teaspoon whole-grain Dijon mustard
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt
  • 1 shallot, thinly sliced
  • 1/3 cup plain fat-free Greek yogurt
  • 3 tablespoons canola mayonnaise
  • 1 tablespoon plus 1 teaspoon chopped fresh tarragon
  • IMG_20140817_075903099_HDR

  • Salad

  • 12 ounces broccoli florets
  • 1 tablespoon fresh lemon juice
  • 2 Jazz or Gala apples, cored and cut into wedges
  • 2 Applewood-smoked bacon slices, cooked and crumbled

IMG_20140817_075847652_HDR

How

Combine first 5 ingredients in a bowl, and let stand for 10 minutes. Add yogurt, mayonnaise, and tarragon; stir with a whisk.

 

IMG_20140817_082459419IMG_20140817_083045416

With processor on, add broccoli through the food chute of a food processor fitted with the slicer attachment. Transfer broccoli to a bowl.

Add juice to bowl of food processor. Repeat procedure with apples; add apples to bowl with broccoli.

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Combine dressing and broccoli mixture; toss well to coat. Cover and refrigerate for 3 hours. Stir in bacon just before serving.

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Serve

My Finished Dish

My Finished Dish not as pretty as their but mighty tasty

Maple Dijon Chicken
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Maple Dijon Chicken

I know I have been quiet recently I think it is the cold coupled with the snow it has been storm after storm and bitter cold it just slows one down. You just want to pull the blanket up to the chin and snuggle with your honey, although I snore so snuggling with me can be rough. Anyway I got a new hone and want to try out the camera compared to Lyn’s old 3 Megapixel hand held camera.  She got that camera as a gift I think it was for her 10 year anniversary with Harvard Health this year was 15 and she chose binoculars bird watching will be fun this year if she shares. I hear the spring birds outside every morning it sounds nice even when you walk out there and your nostrils freeze shut. I throw them some seeds, don’t tell Lyn, and they are very appreciative.  So let me know what you think of the pictures I hope to get better when I become more acquainted with my new Motto X. Funny up until a few years ago Mike used to come to me and ask how do you do this and that on a computer and now I feel like my parents asking him stuff all the time. At least it is a good excuse to hear his voice, I like that voice a lot.

Here is my quick version of the jittery cooks Maple Dijon Chicken I posted last week it was soooooo good. She says 3 minutes and it does take 3 minutes to prepare just a little longer to cook but worth it.

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Maple Dijon Chicken 

  • 1 whole      chicken, cut into 8 – I only had two thighs
  • 2 onions,      halved, then sliced – I only used only 1

Maple Dijon Sauce

I always make the about same amount of sauce even when I don’t have as much chicken

I also think the sauce would be great on salmon just thicken it up slight

  • 1/2 c      Dijon mustard – I had some deli mustard with horseradish
  • 1/4 c      maple syrup
  • 2 T      unseasoned rice vinegar
  • 1/2 t      kosher salt
  • 1/4 t      freshly ground black pepper

Preheat the oven to 350F.

Mix the sauce ingredients in a 9×13-inch baking dish, then coat the chicken and onions very thoroughly in the sauce. IMG_20140304_171346991

Cook covered for about 60 minutes, then baste and cook uncovered for another 30 or so, until the juices run clear.

IMG_20140304_171438115_HDR

I finished off with the broiler to crisp the skin some more.

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Her recipe Serves 4-6. Freezes well.

Cubano
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Cubano

OK Every time I go to Tampa office there is this little restaurant in a strip mall that I insist on going to, I always get the Cuban sandwich. So as I watched the Pats defeat Tampa Bay last week I munched on this sandwich. I pretty much followed theirs but made a mistake in the rub and used whole grain mustard instead of ground. I was off just a little bit all weekend. Hey that’s a good excuse to try the pork again right?

Cubano Epicurious | August 2013

by Jose Garces
The Latin Road Home

Yield: Makes 4 sandwiches

ingredients

Roast Pork

  • 2 Tbsp kosher salt + 1 Tbsp
  • 2 Tbsp granulated sugar
  • 1 Tbsp ground mustard
  • 2 lb boneless pork shoulder, tied in an even roll
  • 1/2 cup Dijon mustard
  • 1 tsp ground mace
  • 2 Tbsp freshly ground black pepper
  • 1 Tbsp Spanish smoked sweet paprika

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Sandwich

  • 4 (6-inch) light crisp-crusted bakery rolls
  • 2 Tbsp Dijon mustard
  • 3/4 lb best-quality domestic ham (unglazed), thinly sliced
  • 1/4 lb Swiss or Gruyère cheese, thinly sliced
  • 1 large dill pickle, thinly sliced lengthwise
  • 2 Tbsp unsalted butter

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preparation

To cure the pork, combine 2 tablespoons of the salt with the sugar and ground mustard. Rub the mixture all over the meat, cover, and set it in the refrigerator to cure for 6 hours.

Place a rack in the middle position and preheat the oven to 325°F.

To roast the pork, rinse it under cold running water to remove the seasoning. Pat dry with paper towels. Combine the Dijon mustard, mace, black pepper, paprika, and the remaining 1 tablespoon salt. Rub the mixture all over the meat. Set the pork in a roasting pan, cover tightly with aluminum foil, and cook until the internal temperature reaches 175°F, about 45 minutes. (Mine took much longer) Allow the meat to cool completely before slicing.

To make the sandwiches, heat a sandwich press or griddle to medium-high. Split the bread lengthwise and pull it open. Spread the mustard on 1 side of each roll and layer on the roast pork, ham, cheese, and pickles. Spread the butter all over the outside of the sandwiches and griddle until the cheese is melted and the meats are warmed through, 3 to 4 minutes. (Alternatively, wrap the sandwich in foil and toast in a 350°F oven for 5 to 7 minutes.) Slice each in half on the diagonal and serve.

You can press this as I did, eat it un-pressed or if you don’t have a press take two bricks wrap in tin foil heart in 500 degree oven for about 1/2 hour and use those to press.

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Source Information
Reprinted with permission from The Latin Road Home by Jose Garces, © 2012 Lake Isle Press

Epicurious.com © Condé Nast Digital, Inc. All rights reserved.

by

Hard Apple Cider Vinaigrette Dressing

crispin_ciders

Ingredients

  • ¾ cup hard apple cider
  • ¼ cup fresh orange juice (about ½ orange)
  • 1 teaspoon honey
  • 1 tablespoon minced shallots
  • 2 tablespoons white balsamic vinegar (used our 18 year old)
  • ¼ cup extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • Salt and pepper to taste.

How

Bring cider, juice and honey to a boil in a small saucepan.

Cook 10 minutes or until reduced to about 2 tablespoons.

Pour into a medium bowl and let cool slightly. Add shallots, vinegar, Dijon salt and pepper stir with a whisk. Gradually add the olive oil stirring constantly with a whisk.

Set aside.

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Whole Grain Mustard Encrusted Tenderloin Roast.
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Whole Grain Mustard Encrusted Tenderloin Roast.

Twas the Saturday before Xmas the gifts were all wrapped.

The son was coming home and the wife was all smiles.

Yet there was still a big problem, no meal was in play.

All factors were weighed out, all cost taken in to account.

She’s was breaking her strict diet the choice was too hard to make.

There was Meyer Lemon Brisket or Pan Seared Filets or Tenderloin Roast or Almond-Crusted Salmon.

The process has now taken over a week.

Her head was spinning what would she have me make?

I looked at a lot of recipes to get the idea how to cook this meal in the end I went with my gut almost simple but added a twist when I saw the jar of Trader Joe’s whole grain mustard in the pantry. I grew up with a roast beef that had silvers of garlic inserted in the layer of fat on top and was covered with yellow mustard then roasted, I think Paul of Paul’s Market (used to be in north Falmouth MA)  taught her how giving away his trade secrets to her warm smile. Anyway these days I have gotten more adventurous but found that back to the basic with this cut of meat works best. We by passed Wholefoods and went to Wegman’s they have pretty good quality and the prices seem lower. I hate shopping there just too many people all pushing and shoving, but every once in a while won’t hurt me. We still have to try the 6 AM shopping time we hear the aisles are pretty open at that time. Anyway….

Ingredients:

  • 2 lbs. center cut tenderloin roast
  • 1 jar of Trader Joe’s whole grain mustard – opened
  • Kosher salt, black pepper and olive oil

tie with twine

How:

Preheat the oven to 425 degree with rack in middle. I used convection cooking this time it affected my cooking time

Rinse and paper towel dry the meat

Season liberally with salt and pepper let and bring to room temp or there about

Pat dry again

Tie with twin every ½” or so to keep the roast evenly shaped for even cooking.

Don’t tell them but I trimmed the skinny side off the roast and stuck in freezer and will make a pan seared oven roasted filet meal at a later date for me, only for me just for me!!

Rub olive oil all over the meat and then season again with some salt and pepper

Spoon the mustard on roast and rub to cover liberally using as much as is required. I think I used about 1/4 to 1/3 cup

rub with mustard

Bring meat to room temperature or there about

Place meat on rack in shallow pan if convention or roasting pan if not

Roast until temp is 120 degree for rare 125 degree for medium rare

Most of the recipes I saw said cook for 25 minutes but it took me about 40-45 minutes in convection oven. Lyn says maybe because it cooks from inside out in convection.

Remove and let sit for 15-20 minutes uncovered.

Roast and let stand

Slice in ½ inch slices

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While this is cooking you can prepare your sides, in this case smashed garlic mashed potatoes and mixed vegetable in a butter sauce. Oh I had put the mashed potatoes in the turned off oven to keep warm and forgot to leave a pot holder on the handle when I took back out to put in serving dish. OW! Cooking battle scars are so much fun.

This was surprisingly easy to prepare and the roast melted in your mouth this got the three heads bobbing approval since Mike was here to share.100_1157

Passes Mustard from Trader Joe’s archives

Trader joe's

In the world of mustard, you’ll find everything from mild yellow to fiery hot brown, as well as varieties with added herbs and spices to enhance the flavor. What you won’t find anywhere other than Trader Joe’s is a mustard quite like our Whole Grain Dijon Mustard.

whole-grain-mustard

Trader Joe’s Whole Grain Dijon Mustard is made in the countryside just outside the city of Dijon, ancestral home of this style of mustard. We work with a mustard maker (moutardier) that’s been crafting quality Dijon mustard since 1840, and while the production techniques have been modernized over the years, the recipe is centuries old – so old, in fact, that it’s classified as à l’ancienne, or ancient. The ancients apparently knew how to make mustard. It’s made with carefully selected, all natural ingredients like brown mustard grains and just the right amount of white wine. Rather than completely grinding the mustard, as is common, the seeds are left whole in this version, giving the condiment a little crunch to go along with its pungent-yet-smooth flavor. Excellent on sandwiches, it’s also a rousing addition to salad dressings and sauces for chicken or pork. We’re selling each 12.3 ounce jar for the excellent price of $1.79, every day.

Culinary Curiosity: While associated with the French city of Dijon, Dijon mustard is not a protected designation under EU rules. Thus, many a mustard is called “Dijon” or “Dijon-style” when in fact it may be made elsewhere. Our Whole Grain Dijon? True to its name and historical origins, it’s made in Dijon, the historical capital of Burgundy.