Tag: dijon mustard
Chicken Parm with Broccoli Rabe Pesto
- 6-8 chicken tenders
Marinade
- 1 teaspoon Dijon mustard
- 2 teaspoons white wine vinegar
- ½ teaspoon salt and pepper
Mix the ingredients in a small bowl and marinate the chicken tenders for 4-5 hours.
Breading
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 extra-large eggs
- 1 tablespoon water
- Pinch of salt
- 1 1/4 cups panko breadcrumbs
- 1/2 cup freshly grated Parmesan, plus extra for serving
- 2 tablespoon unsalted butter
- 2 tablespoons extra virgin olive oil
- 1 cup homemade tomato sauce
- 1 cup shredded low moisture part skim mozzarella cheese
Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water and a pinch of salt. On a third plate, combine the breadcrumbs and 1/2 cup grated Parmesan. Coat the chicken tenders on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken tenders on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken tenders.
Lay the cooked chicken pieces in an ovenproof casserole. Ladle spoons of marinara sauce over all the chicken pieces. Add the shredded mozzarella on top and bake for 5-10 minutes in a 350 degrees oven until cheese is melted. Add some more sauce and keep aside.
Pesto
- 2 cups broccoli rabe leaves only, roughly chopped
- 3 cups baby spinach, roughly chopped
- 2 garlic cloves
- ¼ cup extra virgin olive oil
- 2 teaspoons salt
Process the broccoli rabe and spinach leaves till smooth. While the processor is on, drizzle the olive oil into the pesto. Add the salt and keep aside.
1 pound pappardelle, cooked al dente with some pasta water saved.
Once the pasta is cooked, return it to the same pot with ½ cup pasta water. Add ½ cup broccoli rabe pesto and mix well. Adjust seasonings and serve with chicken tenders on top.
Golden Beets and Asparagus Salad with Kalamata Olives and Feta Cheese
- 4 to 5 golden beets, ends cut off and wrapped in aluminum foil
- 2 bunches asparagus, ends cut off and washed
- 1 tablespoon extra virgin olive oil
- Salt
- Pepper
Preheat oven to 375 degrees F.
Roast the beets for an hour in the oven. Take the foil off and peel the beets and cut into one-inch pieces. Keep aside.
Place the asparagus tips onto a lined cookie sheet. Drizzle the oil, salt and pepper. Mix well and roast in the same oven for 30 minutes or till the asparagus is soft and golden brown. Keep aside.
- ½ cup feta cheese, crumbled
- ½ cup kalamata olives, sliced
- 1 teaspoon Dijon mustard
- 1 tablespoon extra virgin olive oil
- 1 teaspoon white wine vinegar
- Pepper
Add the mustard to a small bowl. Add the white wine vinegar and pepper. Drizzle the olive oil while whisking well.
Place the beets and asparagus in a serving bowl. Pour the mustard sauce and mix well. Add the cheese and olives. Serve room temperature.
Healthy Tartare Sauce
This is a great sauce for the fish and chips from yesterday but this is a great accompaniment with any meat or vegetables…
- ½ cup low fat Greek yogurt
- 2 tablespoons Mayonnaise
- 1 teaspoon Dijon mustard
- Juice of half a lemon
- 2 tablespoons pickled jalapenos, chopped
- 1/3 cup cilantro, chopped
- 1 teaspoon salt
- Pepper
Add all the ingredients to a small bowl and mix well. Let it sit for an hour before serving.
Fennel Apple and Endive Salad
I am always looking for salad ideas in the summer to serve with grilled meats. This is a great one…
- 1 fennel bulb, core taken out, cleaned and sliced thin
- 1 medium Pink Lady apple, core taken out, sliced thin
- 1 green endive, cut in half and sliced thin
- 1 red endive, cut in half and sliced thin
Transfer all the ingredients to a salad bowl.
Orange Dressing
- Juice of 4 clementines
- 1 teaspoon Dijon mustard
- ¼ cup extra virgin olive oil
- Salt
- Pepper
Add all the ingredients to an airtight container and mix really well until all the dressing is emulsified. Pour on to the vegetables and toss well. Add salt and pepper if necessary.
Orange Barbecue Chicken
It’s the beginning of fall but I thought I should post a recipe for grilled barbecue chicken. I like making my own barbecue sauce as the store bought ones have far too much sugar and honestly, it is a very quick sauce! Make this one, quick!
- 1 to 2 pounds chicken tenders or breast
- 1 teaspoon ground coriander
- 1 teaspoon roasted ground cumin
- 1 teaspoon salt
Mix the spices and rub all over the chicken and marinate in the fridge for 3 to 4 hours or over night.
Barbecue Sauce
- Juice and zest of 1 orange
- 2 teaspoons smoked paprika
- 1 teaspoon Dijon mustard
- 1 teaspoon cayenne pepper
- ¼ cup ketchup
- 2 teaspoons honey
- 2 teaspoons red wine vinegar
- 2 tablespoons olive oil
- 1 to 2 teaspoons salt
Mix all the ingredients together and taste for seasonings and keep aside. Take the chicken out half an hour before grilling/cooking. Baste the chicken with the sauce before, during and after the cooking process. Cook till the chicken is done and serve with the sauce on the side.
Baby Kale Orange Salad with Cranberry Dressing
This is a perfect salad to make for the holidays. I have been using baby kale more and more. I added delicious oranges, which are so reminiscent of winter. I also made a delicious dressing with dried cranberries. This recipe makes quite a bit of the dressing- which can be kept in the fridge and reused for other salads…
Cranberry Dressing
- ½ cup dried sweetened cranberries
- ½ cup orange juice
- 2 tablespoons red wine vinegar
- ½ teaspoon Dijon mustard
- ¼ cup extra virgin olive oil
- Salt
- Pepper
Add the cranberries, red wine vinegar and orange juice into a small saucepan. Bring to a boil and lower heat to a simmer and cover for 10 minutes or till the cranberries are soft and reconstituted. Add to a blender and blend till smooth. Add the mustard, olive oil, salt and pepper. Blend again till the dressing is emulsified. Check for seasonings and refrigerate.
- 4 cups baby kale
- 4 to 5 navel oranges, segmented
- ½ cup slivered almonds
- Salt
- Pepper
Add the baby kale, orange segments and almonds into a salad bowl. Add about 1/3 cup of the dressing and toss. Taste for seasonings and add salt and pepper as needed. Serve immediately.
Roasted Beet and Apple Salad
I found gorgeous yellow beets, roasted them and paired them with apples in a delicious, easy salad!
- 4 small or 2 large beets (I found yellow ones but any color will do)
Place each beet on a square of aluminum foil, drizzle a bit of olive oil on each and wrap. Roast in a 400 degree oven for 40 to 50 minutes or till the beets are tender. Take out and let cool. Cut into quarters.
- 1 large Honeycrisp apples, cut into 1 inch pieces
- 2 to 3 cups of mixed greens
Apple Cider Dressing
- 2 tablespoons apple cider vinegar
- 2 tablespoon apple cider
- 1 teaspoon Dijon mustard
- ¼ cup extra virgin olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
Add all the ingredients to a air tight container and shake well and keep aside. Transfer the beets and apples to a salad bowl. Pour 2 tablespoons of dressing and mix well. Sprinkle some salt and pepper and let sit for 15 minutes. Add the mixed greens. Toss and add more dressing if needed. Serve.