Posts Tagged ‘mustard’

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Sloppy Joe Casserole

January 23, 2017

This is lighter version of a sloppy joe casserole: I substituted spaghetti squash for noodles or potato and then swapped ground turkey for the ground beef. It is also excellent as leftovers!

You will need:

  • 1 spaghetti squash
  • 1 T olive oil
  • 1 lb ground turkey
  • 1 green pepper, diced
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 t dry mustard
  • 2 t chili powder
  • 1/2 c ketchup
  • 4 T tomato paste
  • 2 T Worcestershire sauce
  • 1/2 c water
  • Salt and pepper, to taste
  • 1/2 c shredded cheese (we used colby jack)

Then you will…

  1. Preheat your oven to 350 degrees. Line an edged baking sheet with foil. Lightly grease a 9×13 baking dish with nonstick cooking spray.
  2. Cut the spaghetti squash in half lengthwise and remove the seeds.
  3. Place the two halves face-down on the lined baking sheet. Bake for 45 minutes.
  4. Meanwhile, warm the olive oil in a large nonstick skillet over medium high heat.
  5. Add the ground turkey and saute until crumbled and starting to brown.
  6. Add the peppers, onions, garlic, dry mustard and chili powder. Saute for 5 minutes.
  7. Add the ketchup, tomato paste, Worcestershire, and water. Allow to simmer and reduce by half.
  8. Season with salt and pepper to taste. Remove from heat.
  9. After removing the spaghetti squash from the oven, scrape the inside with a fork to form the noodles.
  10. Transfer the squash noodles to the prepared baking dish.
  11. Mix in the sloppy joe mixture.
  12. Stir in the cheese.
  13. Bake for 45 minutes or until bubbly.

20170101-squash-sloppy-joe-01

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Pork Chops with Rosemary-Mushroom Sauce

April 6, 2016

We felt in the mood for some pork chops and had some friends coming over for dinner. We decided to pair the pork with a sauce that mixed one of our favorite vegetables (mushrooms) with two of my other favorite ingredients (rosemary and Dijon mustard). Our friend’s daughter found the pork to be yummier and more interesting than playing with the cats. Hope you like it too!

20160313 Rosemary Mushroom Pork 02

You will need:

  • 4 pork chops, roughly 1/2 inch thick
  • Salt and pepper, to taste
  • 2 T olive oil
  • 1/2 c shallot, minced
  • 1 clove garlic, minced
  • 8 oz baby bella mushrooms, washed and sliced
  • 2 sprigs fresh rosemary, chopped
  • 1/4 c unsalted chicken stock
  • 2 T Dijon mustard
  • 2/3 c heavy cream

Then you will…

  1. Pat the pork chops dry and season with salt and pepper on both sides.
  2. In a large nonstick skillet, heat the olive oil over medium heat.
  3. Sear the pork chops till golden on each side, no more than 2 minutes per side.
  4. Place the pork chops onto a plate and set aside.
  5. Add the shallot to the pan and saute for 2-4 minutes, or until starting to soften.
  6. Add the mushrooms and rosemary, and saute until the mushrooms give off their juices and they cook off.
  7. Stir in the stock, mustard and cream. Mix until well combined and heated through.
  8. Season the sauce with salt and pepper to taste.
  9. Return the pork chops to the pan and allow to simmer another 2-4, until the pork is cooked to your liking.
  10. Serve the pork chops with the mushroom sauce on top. Goes great with potatoes!
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Chicken Pot Pie

November 14, 2015

We made this for our anniversary dinner. Since we could prep everything the night before, it meant we had more time for celebrating after work! Pot pies were something my family frequently had for dinner each fall and winter., and this one reminded me of cozy nights at home.

20151109 Chicken Pot Pie 03

You will need:

  • 4 T olive oil, divided
  • 1 lb chicken breast, cut into 1-inch cubes
  • 8 oz baby bella mushrooms, washed and quartered
  • 2 c chopped carrots
  • 8 oz frozen sweet peas
  • 1 t garlic powder
  • 1 onion, chopped
  • 3 T flour
  • 2 c chicken stock
  • 1 1/2 c milk
  • 2 t dried thyme
  • 1/2 t ground mustard
  • Salt and pepper, to taste
  • 1 sheet puff pastry

Then you will…

  1. In a large skillet, warm 3 tablespoons of the olive oil over medium heat.
  2. Add the chicken and mushrooms.
  3. Saute for 5 minutes before adding the carrots.
  4. Saute for 3 minutes before adding the peas and garlic powder.
  5. Continue to cook until the peas are thawed.
  6. Spread the chicken mixture in a 9×13 baking dish.
  7. In a medium saucepan, warm the remaining tablespoon of olive oil over medium heat.
  8. Add the onion and saute until softened and starting to turn golden.
  9. Stir in the flour and allow to cook off for a minute.
  10. Mix in the chicken stock, milk, thyme and ground mustard.
  11. Allow to come to a simmer and thicken.
  12. Season with salt and pepper to taste.
  13. Pour over the chicken filling.
  14. Roll the puff pastry out until it can cover the top of the pot pie.
  15. Top the pie with the puff pastry and season lightly with salt and pepper on top of the dough.
  16. Bake at 375 for 35 to 45 minutes, or until the puff pastry is golden and the filling hot and bubbly.
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Salisbury Meatballs and Gravy

September 27, 2015

This a savory twist to meatballs that is perfect for a quick family dinner. We served it on top of mashed potatoes and along with roasted carrots.

You will need:

  • 1.5 lb ground beef
  • 1/2 c breadcrumbs
  • 3 cloves garlic, minced
  • 1 egg, lightly beaten
  • 1/4 c + 1 T ketchup, divided
  • 1/4 c Dijon mustard
  • 1 large onion, finely chopped
  • 2 T Worcestershire sauce, divided
  • 3 t dried parsley, divided
  • 1 t salt
  • 1 t ground pepper
  • 1 t onion powder
  • 1/2 t dried basil
  • 2 T unsalted butter
  • 1 c beef stock
  • 2 T cornstarch

Then you will…

  1. Preheat oven to 300 degrees.
  2. In a large mixing bowl, combine the ground beef with the breadcrumbs, garlic, egg, 1/4 cup of the ketchup, mustard, 1/2 of the onion, 1 tablespoon of the Worcestershire sauce, 2 teaspoons of the parsley, salt, pepper, onion powder, and basil.
  3. Form the mixture into inch-sized meatballs.
  4. Heat some olive oil in a large skillet over medium heat.
  5. Add the meatballs (in batches if needed). Brown on all sides until cooked through.
  6. Remove the meatballs and transfer them to a baking dish in the warmed oven. Cover the dish.
  7. In the skillet, melt the butter.
  8. Add the remaining onion and saute until they are softened and starting to brown.
  9. In a small bowl, whisk together the beef stock and cornstarch.
  10. Stir the stock mixture into the skillet.
  11. Mix in the remaining ketchup, Worcestershire sauce and parsley.
  12. Cook for another 3-5 minutes, until the sauce starts to the thicken.
  13. Season with salt and pepper to taste.
  14. Pour the sauce over the meatballs and serve hot.

20150813 Salisbury Meatballs 03

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Thyme and Rosemary Roasted Sweet Potato

September 3, 2015

This simple side dish comes has a lot of flavor thanks to lots of herbs and the deliciousness of roasting vegetables in the oven.

You will need:

  • 3 medium sweet potatoes, peeled, quartered and cut into 0.5-inch slices
  • 3 T olive oil
  • 2 T fresh thyme, de-stemmed
  • 2 T fresh rosemary, de-stemmed and roughly chopped
  • 1/2 t pepper
  • 1/2 t garlic powder
  • 1/2 t paprika
  • 1/2 t crushed red chili flakes
  • 1/4 t ground mustard powder
  • 1/4 t salt

20150726 Roast Sweet Potato

Then you will…

  1. Preheat your oven to 450 degrees.
  2. Mix together all of the ingredients.
  3. Spread out in a 9×13 baking dish.
  4. Bake for 20 minutes. Stir and return to the oven.
  5. Bake for another 15 minutes. Stir and return to the oven.
  6. Bake for another 10 minutes. Remove from the oven and stir. The potatoes should be softened and lightly caramelized.
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Rosemary-Mushroom Pasta Sauce with Chicken

June 10, 2015

This sauce was inspired by a recent trip to Eastern Market. We had a few friends in town from Chicago and lucked out with simply gorgeous weather, so we decided to walk around food stalls, artist stands and flea market tents. It was lovely. We spotted some amazing mushrooms and couldn’t resist a visit to our favorite fresh pasta vendor. This dinner was the result!

20150418 Mushroom Pasta

You will need:

  • 3 T olive oil, divided
  • 1/2 lb chicken breast, chopped
  • 2 shallots, finely chopped
  • 16 oz assorted mushrooms, cleaned and chopped (we used crimini, oyster, and shitaake)
  • 5 sprigs fresh rosemary, chopped
  • 1/4 c dry white wine (optional)
  • 1/2 c stock (we used chicken)
  • 2 T Dijon mustard
  • 6 oz creme fraiche
  • 1/3 c light cream
  • 1 lb pasta (we used fresh egg bucatini)
  • 1/2 c pasta water, reserved
  • Salt and pepper

Then you will…

  1. Bring a large pot of salted water to a boil. Cook the pasta according to the directions, straining 1-2 minutes before recommended cooking time. Be sure to reserve 1/2 cup of the pasta water for the sauce. The pasta will continue cooking when you add it to the sauce.
  2. In a large nonstick skillet, heat two tablespoons of olive oil over medium heat.
  3. Add the chicken and saute until cooked through and golden. Transfer the chicken to a plate.
  4. Heat the remaining olive oil in the same skillet over medium heat.
  5. Add the shallots, mushrooms and rosemary.
  6. Saute until the mushrooms release their juices and start to turn golden.
  7. Add the wine (if using) and stock, scraping up any browned bits into the sauce.
  8. Stir in the mustard.
  9. Allow to simmer until reduced by half.
  10. Return the chicken to the skillet.
  11. Stir in the creme fraiche, cream and reserved pasta water. Heat through.
  12. Season to taste with salt and pepper.
  13. Add the pasta to the sauce and toss until evenly coated.
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Rosemary Pork Tenderloin

May 18, 2015

This is a simple recipe for an oven-roasted pork tenderloin. It can be prepared in 5 minutes and done in about 45 minutes, so this recipe is a great staple for quick and easy dinners.

20150418 Rosemary PorkYou will need:

  • 1 to 1.5 lb pork tenderloin, trimmed of excess fat
  • 3 T fresh rosemary, finely chopped
  • 2 T Dijon mustard
  • 2 T apricot preserves
  • 1/2 t ground pepper
  • 1/4 t salt

Then you will…

  1. Preheat your oven to 350 degrees. Lightly grease a 9×13 glass baking dish with nonstick cooking spray.
  2. In a small bowl, stir together the rosemary with the mustard, preserves, salt and pepper.
  3. Spread the rosemary-mustard mixture on the top and bottom of the pork.
  4. Place the pork in the prepared pan.
  5. Roast for 45 minutes, or until the center of the thickest part reaches 145 degrees.
  6. Allow to cool at least 5 minutes before slicing and serving.
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