mustard

All posts tagged mustard

Mashed Potatoes with Bacon and Mustard

Published January 8, 2014 by jenmatteson

Day 3 of mashed potato week, and I did the unthinkable.  What makes everything better?  That’s right!  Bacon.  Did the title of the post give it away?  It’s okay, I wanted you to get it right anyway.

Bacon and Mustard Mashed Potatoes

Of all the mashed potatoes I’m sharing this week, these are my second favorite.  My favorite is tomorrow’s post, so come back to see what it is!  I’ll admit, the mustard part sounded a little unusual, but it really just add a deep richness to the flavor, without actually tasting like mustard.  The bacon really cuts through the acidity of the mustard and vinegar, balancing out the overall flavor.  These would be a fantastic addition to any backyard barbeque, and a no-brainer side for anything smoked.

Bacon and Mustard Mashed Potatoes

Mashed Potatoes with Bacon and Mustard

Source: Adapted from Food and Wine
Servings: 10-12

Ingredients:

4 lbs Yukon Gold potatoes, peeled and cut into 1-inch pieces
kosher salt
1/2 lb thick-cut bacon, finely diced
1 medium red onion, finely chopped
1/4 apple cider vinegar
2 tbsp whole grain mustard
1 stick unsalted butter
1 1/4 cup milk
1 cup low-fat mayonnaise
1/4 cup parsley, finely chopped

Directions:

1. In a large saucepan, cover potatoes with water and bring to a boil.  Add a generous amount of kosher salt and simmer over moderate heat until potatoes are fork tender, about 20 minutes.  Drain potatoes.

2. In a large skillet, cook bacon over high heat until crisp, about 8 minutes.  Transfer bacon to paper towel to drain.  Pour off all but 2 tbsp of fat in the skillet.  Return pan to heat and add onion.  Cook over moderate heat until just starting to brown, 6-8 minutes.  Add vinegar and mustard and cook, stirring continuously until most of the liquid has been absorbed, about 2 minutes.

3. In the same saucepan the potatoes cooked in, melt butter in milk over moderate heat.  Remove from heat and press the potatoes through a ricer into the saucepan and mix well.  Fold in the mayonnaise, bacon, onion mixture and parsley.  Season with salt and pepper to taste.

Roasted Parsnips with Mustard Vinaigrette Dressing

Published June 11, 2013 by jenmatteson

I like parsnips, but I don’t recall ever eating them plain (they always seem to be in something) and I know for sure I’ve never cooked with them.  I saw this recipe on Food and Wine and thought I’d expand my horizons and my veggie arsenal. In case you’re wondering, parsnips are those huge white carrot looking vegetables with the waxy exterior.

Roasted Parsnips with Mustard Vinaigrette

My bestie was in town from Duluth, so we had planned to get together on Saturday night.  Nate offered to smoke us a chicken, so I was simply in charge of everything else.  It was quite nice!  We ended up having a little party as my friend’s mom, PJ, and our neighbor and her son came for dinner.  It was honestly a weird grouping of people, but we had the best time chatting and eating and ended up staying up until almost 3:00 AM!  That’s surely a sign of a good time!  Kristin brought the most delicious LIGHT raspberry lemonade cake.  It was fluffy, sweet and tart, and the best part is that there was only 130 calories in one serving.  Don’t mind the fact that I ate two pieces…

Roasted Parsnips with Mustard Vinaigrette

Seeing as though the group had grown from 3 to 6, I was little concerned about the parsnips as they aren’t necessarily a “main steam” vegetable, and entertaining a larger group of people gives you a higher chance of picky eaters. Thankfully for me, everyone was willing to give them a try, and actually seemed to like them.  PJ said she liked them more than sweet potato fries, and she said sweet potato fries were her favorite.  What a great compliment!  I served a mustard vinaigrette as a dipping sauce, and that really gave the parsnips a tangy bright flavor, but it wasn’t even necessary.  The vinaigrette was tastey though, and adapted quite a bit from the original recipe based on what ingredients I had on hand.  I still have some leftover and it’ll make a great salad dressing as well.  Overall, these were a delicious and fun way to get out of our everyday vegetable rut!

Roasted Parsnips with Mustard Vinaigrette

Roasted Parsnips with Mustard Vinaigrette

Source: Adapted from Food and Wine
Servings: 4

Ingredients:

2 lbs parsnips, peeled, halved lengthwise, and cut crosswise 1/2 inch thick
2/3 cup olive oil
salt and pepper
2 tbsp white wine vinegar
1 tbsp red wine vinegar
1 tbsp Dijon mustard
1/2 tsp sugar
2 tbsp parsley, chopped

Directions:

1. Preheat oven to 425 degrees.  In a large mixing bowl, combine 1/3 cup olive oil and parsnips.  Toss to coat evenly and season with salt and pepper.  Spread the parsnips on a foil lined baking sheet in a single layer.  Roast for 30 minutes, until caramelized.

2. In a mixing bowl, whisk together vinegars, Dijon, and sugar.  Drizzle in remaining 1/3 cup olive oil until vinaigrette reached desired consistency (you  might not need it all).  Stir in chopped parsley. Serve alongside roasted parsnips.

Honey Mustard Chicken Skewers with a Kick

Published July 13, 2012 by jenmatteson

Yet another chicken recipe.  But, at least I keep it interesting!  Honey mustard in general is not one of my favorite things, but I don’t despise it by any means.  Just, well…not enough spice for my palate and there are so many other options!  But, I saw these grilled honey mustard chicken skewers and was intrigued by the curry powder.  Plus, not everyone likes spice as much as I do, and I must have some entertaining meals, right?

After a super hot day at the beach with some of our best couple friends, I was really happy I had already prepared the chicken so all we had to do was skewer and grill it.  Also, Kimmy J chopped and skewered the vegetables.  Nice work 🙂

Since Nate is my personal griller, I assumed that he and his bestie, who is also Nate, would do the grilling while the girls relaxed in the sun.  That wasn’t the case.  A storm was a-brewin’ and it was imperative that we get the chicken and veggies grilled and run for cover.  Inconveniently for Nate and Nate, they were in the middle of a baseball game, so God forbid they wait to finish it and grill our dinner.  So Kimmy J and I happily went out to grill the food.  Just as we were finishing up, the boys came out and asked if we were ready to start grilling.  Uhm, yeah…it’s done already, but thanks anyway.  We got in and ate these delicious skewers, and just as we were finishing up, the storm came through.

I marinated the chicken overnight, mostly because I knew we’d be a the beach all day the next day, but also because I wanted the flavors to sink in and really tenderize the chicken.  Instead of yellow mustard, as the original recipe called for, I used a Chardonnay Jalapeno Mustard.  Great choice!  If you don’t have something similar, go ahead and use whatever mustard you like, yellow, Dijon, horseradish…really, whatever you like.  I didn’t add as much honey as the original called for either; I didn’t want it to be too sweet.  The result was amazingly tender, juicy, flavorful chicken.  I know some people either like curry or they don’t, so if you don’t like, you can always omit it.  But if you do like it, the hint of curry is an excellent addition to this marinade.

Honey Mustard Chicken Skewers with a Kick

Source: Adapted from A Farm Girl’s Dabbles
Servings: 4

Ingredients:

1 tsp olive oil
1/4 cup honey
3/4 cup mustard (use whatever kind you like – I used a Chardonnay Jalapeno Mustard)
2 tsp curry powder
salt and pepper to taste
3-4 boneless skinless chicken breasts, cut in 2-inch pieces

Directions:

1. In a medium bowl, mix together olive oil, honey, mustard, and curry.  Add salt and pepper to taste.

2. Place chicken breast pieces in a large zip-top bag and cover with 3/4 of the mustard sauce.  Reserve the remaining sauce in an airtight container for drizzling or dipping.  Marinate chicken for at least 4 hours, up to 24 hours, in the refrigerator.

3. If you are using wooden skewers, be sure to soak them for at least 30 minutes, up to one hour before grilling (I recommend investing in some nice metal skewers!).  Preheat grill to medium heat.  Skewer chicken and grill until cooked through, turning every 3-4 minutes, about 12-15 minutes total.  I like to separate my veggies and meat when on skewers because of varying cooking times.  Do as you please.

4. Drizzle with remaining honey mustard sauce before serving, or use as a dipping sauce.

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