Mustard

Gourmet Vegan Dinner Party We Wish We’d Been Invited To! Saffron Falafel, Spiced Spinach And Mushroom In Almond Tartlets, Cinnamon Roasted Vegetables, Mustard Quinoa Cranberry & Kale Salad, Pomegranate And Cashew Cake.

Source: www.greenkitchenstories.com

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Applebees Oriental Salad Dressing – Oriental Dressing 3 Tablespoons Honey 1 1/2 Tablespoons Rice Wine Vinegar 1/4 Cup Mayonnaise 1 Teaspoon Grey Poupon Dijon Mustard 1/8 Teaspoon Sesame Oil

Source: www.topsecretrecipes.com

Caramelized Carrots and Onions with Whole Grain Mustard

Caramelized Carrots and Onions with Whole Grain Mustard
Cuisine: American
Recipe type: Vegetable
Serves: 4

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Ingredients
  • 1 tablespoons vegetable oil
  • 2 tablespoons whole-grain mustard
  • 1½ tablespoons packed light brown sugar
  • ½ tablespoon cider vinegar
  • 2 medium onion, cut into 1-inch wedges
  • 7 medium carrots, cut 1-inch thick on the diagonal
  • 1 tablespoon butter
  • Salt and pepper to taste

Instructions
  1. Preheat the oven to 400ºF. Line a baking sheet with aluminum foil.
  2. In a large bowl, whisk together the oil, mustard, brown sugar, vinegar, salt, and pepper.
  3. Add the onion wedges and carrots, then toss to combine.
  4. Spread the carrots and onions in and even layer and roast in the oven until tender, stirring halfway, about 35 minutes in total.
  5. Stir in the butter, then serve.Caramelized Carrots and Onions with Whole Grain Mustard

 

Pork Chops with Mustard-Lemon Sauce

Pork Chops with Mustard-Lemon Sauce
Cuisine: American
Recipe type: Meat & Chicken
Serves: 4

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Ingredients
  • 4 (6-ounce) bone-in pork chops
  • 1 tablespoon vegetable oil
  • ¾ cup chicken broth
  • 2 tablespoons lemon juice
  • 2 tablespoons whole-grain mustard
  • ⅓ cup shredded Parmesan cheese, divided
  • ½ teaspoon lemon zest
  • 2 tablespoons chopped fresh parsley
  • salt and pepper to taste

Instructions
  1. Preheat a large skillet over medium-high heat.
  2. Season the pork chops with salt and pepper.
  3. Add the oil followed by the pork chops and cook until browned on both sides and no longer pink in the middle, about 5 minutes per side.
  4. Transfer the pork chops to a plate and loosely tent with foil to keep warm.
  5. Drain the fat from the pan that the pork chops were cooked in, then add the chicken broth, lemon juice, and mustard, whisking and scraping the brown bits from the bottom of the pan.
  6. Simmer the sauce for 5 minutes, then stir in ¼ cup of shredded Parmesan and lemon zest.
  7. Pour the sauce over the pork chops, sprinkle with the remaining Parmesan and the parsley, then serve.Pork Chops with Mustard-Lemon Sauce

 

Baked Tilapia with Mustard, Lemon, and Horseradish

Baked Tilapia with Mustard, Lemon, and Horseradish
Cuisine: American
Recipe type: Fish
Serves: 4

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Ingredients
  • 4 (6-ounce) tilapia fillets
  • 3 tablespoons chopped fresh parsley, divided
  • 1 tablespoon lemon juice
  • 2 teaspoons prepared horseradish
  • ¾ teaspoon Dijon mustard
  • ¼ cup chicken broth
  • 3 tablespoons butter, divided into 4 slices
  • ½ teaspoon lemon zest
  • 1 teaspoon chopped fresh thyme
  • 1 lemon, cut into 4 wedges
  • salt and pepper to taste

Instructions
  1. Preheat the oven to 400ºF.
  2. Lightly butter a medium casserole dish.
  3. Season the tilapia with salt and pepper. Add 1 tablespoon of the parsley, lemon juice, horseradish, mustard, and broth to the casserole dish and whisk to combine.
  4. Place the tilapia fillets in the casserole dish and spoon the horseradish mixture of them.
  5. Top each fillet with a slice of butter and bake, basting occasionally if desired, until the fish flakes easily with a fork, about 20 minutes.
  6. Sprinkle the fish with the remaining 2 tablespoons of parsley and lemon zest.
  7. Serve with the lemon wedges.
  8. Baked Tilapia with Mustard, Lemon, and Horseradish

 

Honey Mustard Crusted Chicken Breast with Pecans

Honey Mustard Crusted Chicken Breast with Pecans
Cuisine: American
Recipe type: Meat & Chicken

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Cook time: 
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Ingredients
  • 4 (4-ounce) boneless, skinless chicken breast halves
  • 3 tablespoons Dijon mustard
  • 1½ tablespoons honey
  • ⅓ cup melted butter
  • 1 cup bread crumbs
  • 1 teaspoon dried basil
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • 1 cup finely chopped pecans
  • 1 lemon, cut into 4 wedges
  • salt and pepper to taste

Instructions
  1. Preheat the oven to 400ºF. Cover a sheet pan with aluminum foil and lightly butter.
  2. In a small bowl, whisk together the mustard, honey, and butter. Brush the chicken breasts with the honey mixture then season with salt and pepper.
  3. In a shallow dish such as a pie pan, combine the breadcrumbs, basil, thyme, oregano, pecans, salt, and pepper. Press the chicken into the breadcrumb mixture to coat, then repeat on the other side.
  4. Place on the sheet pan and bake until the chicken is no longer pink in the middle, about 25 minutes.
  5. Allow the chicken to rest for 5 minutes, then serve with lemon wedges.

 

Honey Mustard Crusted Chicken Breast with Pecans

Honey Mustard Crusted Chicken Breast with Pecans