Archive for the ‘Dijon Mustard’ Category

Beer and Cheese Soup

Beer and Cheese Soup
Recipe & picture courtesy of Rachael Ray

4 Servings
Prep 10 min
Cook 20 min

  • 5 tablespoons butter
  • 2 carrots, finely chopped
  • 2 leeks, white and light green parts only, finely chopped
  • Salt and pepper
  • 1/3 cup flour
  • 3 cups milk
  • One 12-ounce bottle amber beer, such as Dos Equis
  • 1-1/2 tablespoons Dijon mustard
  • 10 ounces sharp cheddar cheese, grated (about 3 1/2 cups)
  • Croutons, for garnish
  1. In a large saucepan, melt the butter over medium heat. Add the carrots and leeks, season with salt and pepper and cook, stirring, until soft, 10 minutes. Add the flour and cook, stirring often, for 2 minutes.
  2. Slowly pour in the milk, whisking constantly. Increase the heat to medium-high, add the beer and mustard and bring the soup to a boil, whisking constantly. Reduce the heat to low and simmer, whisking, until creamy and thickened, about 10 minutes.
  3. Remove the pan from the heat. Whisk in the cheese 1 handful at a time until combined. Season to taste with salt and pepper. Top with the croutons.

**Personal Review: No Review Yet**

Advertisements

Turkey Burgers with Zucchini Relish

grp_edr_turkey_burger_zucchini_sz2
Recipe & picture courtesy of Rachael Ray

Serves 4

  • 2 pounds ground turkey breast
  • 1/3 cup finely chopped flat-leaf parsley (a generous handful)
  • 1 tablespoon grill seasoning
  • 1 tablespoon Dijon mustard
  • 2 teaspoons poultry seasoning
  • 1 tablespoon extra-virgin olive oil (EVOO)
  • 4 slices sharp cheddar cheese
  • 1 small zucchini, finely chopped
  • 1/4 red bell pepper, seeded and finely chopped
  • 1/2 small red onion, finely chopped
  • 2 tablespoons thyme leaves, finely chopped
  • 2 teaspoons hot pepper sauce
  • Juice of 1 lime
  • Salt
  • 4 sandwich-size English muffins, preferably sourdough, fork split
  • Softened butter, for spreading
  • 4 red leaf lettuce leaves
  1. In a medium bowl, combine the ground turkey, parsley, grill seasoning, mustard and poultry seasoning. Form 4 patties; using your thumb, make an indentation in the center of each to prevent bulging while cooking.
  2. In a large nonstick skillet, heat the EVOO, 1 turn of the pan, over medium-high heat. Add the patties and cook until the juices run clear, 6 to 7 minutes on each side. During the last few minutes of cooking, top each burger with a cheddar slice, tenting loosely with foil to melt the cheese.
  3. Meanwhile, in a small bowl, combine the zucchini, bell pepper, red onion, thyme, hot sauce and lime juice. Season with salt.
  4. Toast and butter the English muffins. Set a lettuce leaf and burger on each muffin bottom and top with some zucchini relish and a muffin top.

**Personal Review: No Review Yet**

Easy Deviled Eggs & Ham


Recipe & picture courtesy of Kraft Foods

Prep Time: 10 min
Total Time: 10 min
Makes: 6 servings, one deviled egg each.

  • 3 hard-cooked eggs
  • 3 slices OSCAR MAYER Deli Fresh Shaved Smoked Ham, finely chopped
  • 1 CLAUSSEN Kosher Dill Mini Pickle, finely chopped
  • 1 Tbsp. MIRACLE WHIP Light Dressing
  • 1 tsp. GREY POUPON Dijon Mustard
  1. Cut eggs in half lengthwise. Remove yolks; place in bowl. Mash with fork.
  2. Add ham, pickles, dressing and mustard; mix until well blended.
  3. Spoon mixture evenly into egg white halves. Serve immediately or cover and refrigerate until ready to serve. Garnish with paprika, if desired.

Variation: Prepare as directed, substituting 2 slices OSCAR MAYER Fully Cooked Bacon, heated and finely chopped for the chopped ham.

**Personal Review: No Review Yet**

Asparagus Tempura


Recipe & picture courtesy of Rachael Ray

SERVES 6
Prep Time: 15 min
Cook Time: 15 min

  • 1/4 cup yogurt
  • 2 tablespoons mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey
  • 4 cups vegetable oil
  • 3/4 cup flour
  • 1/2 cup cornstarch
  • 1/4 cup sesame seeds (optional)
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup seltzer, at room temperature
  • 1 pound asparagus
  1. In a small bowl, stir together the yogurt, mayonnaise, mustard and honey.
  2. In a large saucepan, heat the oil over medium-high heat until the temperature registers 375° on a deep-fry thermometer.
  3. Meanwhile, in a large bowl, whisk together the flour, cornstarch, sesame seeds, salt and baking soda. Whisk in the seltzer until smooth.
  4. Add the asparagus to the batter and turn to coat. Transferring one piece at a time, add about one-quarter of the asparagus to the hot oil and cook, turning, until golden and crisp, 1 1/2 to 2 minutes. Drain on paper towels. Repeat with the remaining asparagus, allowing the oil to return to 375° between batches. Serve hot with the dipping sauce.

**Personal Review: No Review Yet** 

Crab Cakes with Remoulade


Recipe & picture courtesy of My Recipes

Serves 4

Crab cakes:

  • 2 teaspoons olive oil
  • 1 cup dry breadcrumbs
  • 1/2 cup thinly sliced green onions
  • 1/2 pound lump crabmeat, shell pieces removed
  • 1 (4-ounce) jar diced pimiento, drained
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1 large egg

Rémoulade:

  • 1/3 cup low-fat mayonnaise
  • 2 teaspoons 2% reduced-fat milk
  • 1 teaspoon capers, chopped
  • 1/8 teaspoon ground red pepper
  • 1 small garlic clove, minced
  1. To prepare crab cakes, heat oil in a large nonstick skillet over medium-high heat. Combine breadcrumbs, onions, crabmeat, and pimiento in a medium bowl. Combine mustard, juice, salt, and egg, stirring with a whisk. Add egg mixture to crab mixture, tossing gently to combine. Divide crab mixture into 4 equal portions, shaping each into a 1-inch-thick patty.
    Add crab cakes to skillet; cook 2 minutes. Turn cakes; reduce heat to medium. Cook 3 minutes or until golden brown.
  2. To prepare rémoulade, combine mayonnaise and remaining ingredients, stirring with a whisk. Serve with crab cakes.

**Personal Review: No Review Yet** 

Sweet-Tart Ribs and Potato-Zucchini Boats


Recipe & picture courtesy of Rachael Ray

SERVES 4
Prep Time: 20 min (plus marinating)
Cook Time: 40 min

  • 3 cloves garlic, finely chopped
  • 3 tablespoons dark brown sugar
  • Grated peel and juice of 1 lime
  • 1 teaspoon Dijon mustard
  • Salt and pepper
  • 2 pounds baby back ribs
  • 1 pound small red potatoes
  • 2 zucchini, halved lengthwise and seeded
  • 1/4 cup salsa
  1. In a small bowl, combine the garlic, brown sugar, lime peel, lime juice, mustard and 1 teaspoon each salt and pepper. Arrange the ribs in a casserole dish and rub with the marinade; cover and refrigerate for at least 4 hours or overnight.
  2. Preheat a grill or grill pan to medium-high. In a medium pot, combine the potatoes and enough salted water to cover. Bring to a boil, then lower the heat and simmer until tender, 15 to 20 minutes; drain and transfer to a medium bowl. Smash the potatoes with the back of a fork; season with salt and pepper. Cover and keep warm.
  3. Meanwhile, season the zucchini with salt and pepper and grill cut side down, turning halfway through, until softened, 10 to 15 minutes.
  4. Grill the ribs, basting with the marinade and turning occasionally, for 10 minutes. Discard the remaining marinade and continue grilling the ribs until well browned, about 10 minutes more. Transfer to a platter and tent with foil.
  5. Stuff the zucchini with the smashed potatoes and top with the salsa; serve with the ribs.

**Personal Review: No Review Yet**

Shrimp Po’boy

Recipe courtesy of Ladies’ Home Journal

Makes 8 sandwiches
Prep: 1 hour
Start to Finish: 1 hour

  • 1 cup mayonnaise
  • 1/4 cup finely chopped dill pickle or cornichons
  • 3 tablespoons chopped fresh chives
  • 1 tablespoon jarred capers, rinsed, drained, and chopped
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon minced garlic
  • 1 teaspoon Dijon mustard
  • 1 pound large shrimp, peeled and deveined
  • 2 large eggs, lightly beaten
  • 3 cups panko (Japanese bread crumbs), or regular plain dried bread crumbs
  • 4 tablespoons olive oil
  • 4 small (8-inch-long) hero rolls, split horizontally and toasted
  • 1-1/2 cups purchased coleslaw
  • 1 cup shredded romaine lettuce
  1. Make tartar sauce: Stir together mayonnaise, dill pickle or cornichons, fresh chives, capers, lemon juice, garlic, and Dijon mustard in a small bowl until combined well; salt and pepper to taste. Cover and keep chilled.
  2. Rinse shrimp and pat dry. Place eggs in a shallow bowl and bread crumbs in another shallow bowl. Working with 2 shrimp at a time, dip in egg, letting excess drip off, then coat evenly with bread crumbs. Transfer, as coated, to a plate, arranging in a single layer.
  3. Heat 2 tablespoons oil in a large nonstick skillet over moderately high heat. Add one-third of shrimp and cook, turning, until golden brown and just cooked through, about 3 minutes. Repeat with remaining shrimp, cooking in 2 more batches and adding oil, 1 tablespoon at a time, as needed. Transfer with tongs, as cooked, to paper towels to drain; salt and pepper to taste.
  4. Divide tartar sauce and spread on bottom halves of rolls, then top with shrimp, coleslaw, and romaine. Cover with tops of rolls, halve, and serve immediately.

**Personal Review: This was easy to make and it turned out great – you could even add some spices in with the bread crumbs to give the shrimp a bit more of a kick.**