Category Archives: mustard

Chicken w/ Artichokes in Creamy Mustard Sauce

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This dish adapted from The Splendid Table (which by the way is the best podcast ever) uses one of  my all time favorite vegetables: artichokes. Artichokes have a mild and slightly sweet and tangy flavor that pairs well  with just about anything. Here it is combined with Dijon mustard and chicken to make a quick end of the week dinner that the entire family will eat. In order to keep the flavor subtle, be sure to use plain artichoke hearts and not ones that have been pickled. Serve the chicken over rice so you can absorb all of the yummy sauce.

Chicken w/ Artichokes in Creamy Mustard Sauce

8 boneless, skinless chicken thighs

1 teaspoon salt, divided

1 teaspoon, divided freshly ground black pepper

3 tablespoons olive oil

1 shallot, minced

1/4 teaspoon red pepper flakes

1 1/2 cups canned artichoke hearts, drained and sliced

1/2 teaspoon lemon zest

1 teaspoon dried oregano

1/2 cup grape tomatoes, halved

1/2 cup dry white wine

1/2 cup low sodium chicken broth

1/3 cup heavy cream

2 teaspoons Dijon mustard

Chopped parsley, for garnish

  • Season the chicken on both sides with half of the salt and half of the pepper.
  • Heat the olive oil in a large skillet set over medium-high heat. When the oil shimmers, add the chicken  and brown for 2 to 3 minutes per side. It does not need to be cooked through at this point.
  • Remove the chicken from the pan and reduce the heat to medium.
  • Add the shallot and red pepper flakes and scraping the bottom of the pan, cook for 2 minutes.
  • Add the artichoke hearts, lemon zest, oregano and the remaining salt and pepper. Cook for an additional 2 minutes then stir in the tomatoes.
  • Return the chicken to the pan then add the wine and chicken broth.
  • Bring to a boil, reduce the heat so the chicken is at a low simmer and cover.
  • Cook for an additional 8 to 10 minutes or until the chicken is tender and cooked through.
  • Meanwhile, combine the cream and mustard in a small bowl.
  • When the chicken is cooked, remove the pan from the heat and stir in the mustard sauce.
  • Top with the chopped parsley and serve immediately.
Serves 4
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Orange Mustard Glazed Pork Chops

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It’s Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing I want to do is cook a big meal yet we all still have to eat. The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes. Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

Pan sauces are my favorite way to dress up an otherwise simple piece of meat. And as this recipe, adapted from a Cooking Light magazine shows, pan sauces are the quickest way to infuse your meal with flavor. Here orange juice and mustard are reduced into a syrupy sauce while you pan sear your pork chops. Everything then goes in the oven to finish cooking. While your actual cooking time will depend upon the thickness of your meat, the meal is fast. Serve it with a side of vegetables and a starch of your choice and dinner is ready in no time.

ORANGE MUSTARD GLAZED PORK CHOPS

1/2 cup fresh orange juice

2 tablespoons dark brown sugar

1 tablespoon orange zest

1 tablespoon whole-grain mustard

1 tablespoon olive oil

4- 6 ounce boneless pork chops, about 1 inch thick

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 medium red onion, cut into 1/2-inch wedges

Juice of 1 lime

  • Preheat oven to 425°.
  • Combine the orange juice, brown sugar, orange zest and mustard in a small heavy saucepan set over medium-high heat.
  • Bring the mixture to a boil, reduce heat, and simmer 15 minutes or until syrupy.
  • While the juice mixture is cooking, heat a large ovenproof skillet over medium-high heat. (I prefer to use a cast iron skillet).
  • Add the oil to the skillet, swirling to coat.
  • Evenly sprinkle the salt and pepper over the pork then add it to the pan.
  • Cook 5 minutes or until browned. Turn the pork over then add the onion wedges to the skillet.
  • Pour juice mixture over pork and place the skillet in the oven. Bake for 10 minutes or until a thermometer registers 140°.
  • Remove the skillet from the oven and drizzle with the lime juice before serving.

Serves 4

Honey Mustard Chicken Drumsticks

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I’ll be honest; I’ve never been a fan of any meat that is still on the bone. I’m not sure what prompted this dislike but I’ve always gone out of my way to avoid meat that is on the bone and when that isn’t possible I will quickly cut it off of the bone before serving it. Even when eating a steak, I studiously avoid eating any of the meat that is actually touching the bone. Glenn calls it one of my food quirks and I guess it is.

So you can imagine how surprised he was when I served up a patter of these chicken drumsticks for dinner last week. I’ll admit that I was a bit surprised myself. I had been browsing the meat section in the local Carrefour with Sidney and when I asked him what he would like to have for dinner, he pointed to the chicken drumsticks. Looking at them I saw that they were not only organic but they were plump and meaty looking and I immediately began thinking about how I could cook them. (I should also add that they were feather free which after living in Albania for the past two and a half years, where chicken in the grocery stores was scrawny and only partially plucked, seeing fresh and clean meat is exciting).

Cooking up dinner that night I was reminded of how easy, and varied, chicken drumsticks actually are to cook. I mixed up the glaze while the oven was pre-heating then baked the chicken while I fixed my sides. From refrigerator to table dinner was done in less than 45 minutes. Not bad for a weeknight meal.

HONEY MUSTARD CHICKEN DRUMSTICKS

8 chicken drumsticks

Salt and freshly ground black pepper

1/3 cup organic honey

1/4 cup whole grain mustard

3 tablespoons pomegranate infused red wine vinegar

2 teaspoons garlic powder

  • Preheat the oven to 425 degrees.
  • Line a rimmed baking sheet with aluminum foil and lightly coat with non-stick cooking spray.
  • Place the chicken drumsticks on the prepared baking sheet and generously sprinkle with the salt and black pepper.
  • In a small bowl combine the honey, mustard, and red wine vinegar. Stir with a whisk until well combined.
  • Brush the glaze over the top of each chicken drumstick then sprinkle the garlic powder over the top of each piece. You should have a small amount of the glaze left over.
  • Bake for 20 minutes then brush the chicken with the remaining glaze. Return the chicken to the oven and continue to bake until browned and cooked through, approximately 10 additional minutes.

Seves 4

A Trio Of Sauces: Honey Mustard, Chimichurri, & Ginger-Soy

Top to bottom:  Honey Mustard, Chimmichuri, Sesame Soy

Top to bottom: Honey Mustard, Chimichurri, Sesame Soy

I’m a condiment fanatic.  Our refrigerator door is always crammed with bottles and jars of sauces, dips, and pickled items that can take ordinary foods to a whole new level.  One type of mustard or vinegar is never enough for me since each has its own flavor profile that makes all the difference in their respective dishes.  Because of my love of discovering new condiments, our nomadic lifestyle is a mixed blessing for me.  While our travels allow me to discover new sauces and condiments that enhance my culinary repertoire, having to pack up and move–and therefore empty our refrigerator– every couple of years is hard.  Leaving behind wonderful the wonderful sauces and such is just so upsetting.

But not all condiments need to be purchased; in fact the best ones are those that are whipped up by hand in my own kitchen.  Combine a little of this and a dash of that and you have magic in a bowl in minutes.  This trio of sauces highlights just how versatile condiments can be.  All three take just minutes to make and while they can be used immediately, taste better after they sit for an hour or so.  The ingredient ratios are just suggestions as you can add more or less of an ingredient depending upon your own preferences.  If you love garlic, add more. If you aren’t a fan of Dijon mustard, substitute a stone ground one instead.  Experiment with different combinations of fresh herbs.  Dip cooked meats or vegetables into the sauces a al fondue style to bring a variety of flavors to the table that will be sure to please all palates.  Chicken or pork is particularly good when dipped in the ginger soy and honey mustard sauces.  Or marinate a flank steak in the chimichurri sauce before grilling.  The combinations and possibilities are endless so let your imagination go wild………….

HONEY-MUSTARD DIPPING SAUCE

1/4 cup honey

1/4 cup Dijon mustard

2 tablespoons mayonnaise

1 teaspoon lemon juice

  • Combine all of the ingredients in a small bowl.
  • Allow to sit for 1/2 hour before using.

Yield 1/2 cup

CHIMICHURRI

1/2 cup flat leaf parsley

3 tablespoons cilantro

8 cloves garlic, crushed

1/3 cup olive oil

1/4 cup red wine vinegar

1/2 teaspoon red pepper flakes

Salt & pepper to taste

  • Roughly chop the parsley and cilantro.
  • Place in shallow bowl and using a stick blender puree until combined.
  • Add the garlic and continue to puree until smooth.
  • Add the remaining ingredients puree until combined.
  • Allow the sauce to sit for at least 1/2 hour before using. Adjust the salt and pepper before serving.

Yield 1 cup

GINGER SOY DIPPING SAUCE

1/4 cup low sodium soy sauce

5 tablespoons rice vinegar

3 tablespoons warm water

2 tablespoons dark brown sugar

2 tablespoons freshly grated ginger

1 1/2 tablespoons white sugar

1 tablespoon sesame oil

1 tablespoon minced garlic

1 teaspoon Sriacha

1 teaspoon white sesame seeds

  • Combine all of the ingredients in a small bowl until well blended.
  • Allow to sit for at least one hour before serving.

The sauce can be stored covered in the refrigerator for up to one week. Return to room temperature before using.

Yields 3/4 cup

 

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