STEELHEAD TROUT BAKE WITH DIJON MUSTARD
This is really yummy - not overpoweringly mustardy! And, after all, any recipe that begins with white wine has to be good! It's not oily or buttery or anything. I've made it with salmon, and it's equally tasty.
Provided by Nora
Categories World Cuisine Recipes European French
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Arrange trout fillets in the baking dish. Mix white wine, Dijon mustard, garlic, lemon juice, dill, and lemon-pepper seasoning in a bowl; spread over the fillets, letting some run underneath the fish.
- Bake in the preheated oven until the fish is opaque and flakes easily, 10 to 15 minutes.
Nutrition Facts : Calories 145.3 calories, Carbohydrate 3.4 g, Cholesterol 93.8 mg, Fat 4.2 g, Fiber 0.1 g, Protein 19.2 g, SaturatedFat 1.1 g, Sodium 416.9 mg, Sugar 0.3 g
CHEF JOHN'S DIJON MUSTARD
As with all condiments, you can and should adjust this to your taste. This style of Dijon doesn't contain any sweetener, but a little sugar or honey are common additions these days. You can also adjust the acidity, and I did add a little more than called for, since I tend to like things on the sharper side.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes
Time P8DT40m
Yield 64
Number Of Ingredients 10
Steps:
- Combine white wine, water, vinegar, onion, and garlic in a saucepan; bring to a boil, reduce heat to medium low, and simmer until flavors combine, about 15 minutes. Cool to room temperature and pour through a strainer into a large bowl; reserve liquid and discard onions and garlic.
- Stir mustard seeds, dry mustard, garlic powder, and salt into strained liquid; cover the bowl with plastic wrap, and let sit at room temperature until mixture thickens, 24 to 48 hours.
- Puree mustard mixture to desired consistency using a stick blender. Transfer mustard mixture to a saucepan and add water as necessary to reach a smooth consistency. Bring mustard to a simmer, reduce heat to medium, and cook, stirring constantly, until flavors combine, about 10 minutes.
- Pack mustard into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Refrigerate mustard until flavors blend, at least 1 week.
Nutrition Facts : Calories 23 calories, Carbohydrate 1.7 g, Fat 1 g, Fiber 0.5 g, Protein 0.9 g, Sodium 37.4 mg, Sugar 0.4 g
CHICKEN BREAST STUFFED WITH LEMON RICE AND MUSHROOMS AND A DIJON MUSTARD SAUCE
Steps:
- In medium saucepan, melt butter or margarine over medium heat. Add onion and mushrooms and cook for five minutes, stirring frequently. Add thyme and lemon zest and cook for 2 minutes, stirring frequently. Add lemon juice, water, rice and contents of seasoning packet and bring to a boil. Reduce heat to low boil, cover, and cook for 25 minutes. Remove from heat and let cool for 15 minutes. Mix in feta cheese. While rice is cooling, preheat oven to 375°. Grease a 9" x 13" baking pan with non-stick spray. Make a small slit in the side of each chicken breast to form a pocket. Stuff chicken with rice mixture. Use a toothpick to hold the stuffing in. Place chicken in prepared pan and season with salt and pepper. Bake for 30-35 minutes until done. About 10 minutes before chicken is done, melt butter for sauce in small saucepan over low heat. Stir in flour and cook for 3 minutes, stirring constantly. Add chicken broth and cream. Cook until thickened. Remove from heat. Stir in mustard and season with salt and pepper. Place stuffed chicken breasts on platter and pour sauce over top or serve on the side.
HONEY DIJON MUSTARD PORK LOIN
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Season the pork loin with salt and pepper.
- In a small bowl, mix the vinegar, mustard and herbs together. Reserve mustard sauce for pork.
- In a large ovenproof saute pan over medium-high heat, warm the vegetable oil. Sear pork loin on all sides. Brush with mustard sauce and roast in the preheated oven until the internal temperature reaches 145 degrees F on an instant-read thermometer, about 20 minutes. Remove from oven and let rest for 15 minutes before slicing and serving.
DIJON MUSTARD VINAIGRETTE
-Sarah Farmer, Taste of Home Culinary Director
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 1 cup
Number Of Ingredients 5
Steps:
- In a large bowl, whisk together first four ingredients. Slowly add olive oil while whisking constantly.
Nutrition Facts : Calories 189 calories, Fat 20g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 193mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
DELICIOUS HOMEMADE DIJON MUSTARD
Why bother with store-bought purchased expensive Dijon mustard when you can make it yourself and it tastes just as good if not better, I know I make it all the time! --- plan well ahead this mustard needs to marinate in the fridge for 2 weeks before using the longer you leave it in the fridge the better it will be!
Provided by Kittencalrecipezazz
Categories Low Cholesterol
Time 16m
Yield 2 cups
Number Of Ingredients 7
Steps:
- In a non-stick saucepan combine the wine, onion and garlic; heat to boiling, simmer 5 minutes.
- Cool, and discard solids.
- Add the dry mustard to the cooked liquid, stirring constantly until smooth.
- Blend in honey, oil and salt; heat slowly until thickened (keep nose away; fumes are strong!), stirring constantly.
- Pour into a glass jar; cool, let sit on counter at room temperature overnight.
- Refrigerate for 2-8 weeks to age flavor before using.
DIJON-STYLE MUSTARD
Grace note: When freshly blended and cooked, mustard has an acute bitterness and sharpness. This will fade within a few days of making the mustard, as the compounds that create this flavor dissipate.
Provided by Sean Timberlake
Categories condiment
Time P1DT20m
Yield About two pints
Number Of Ingredients 7
Steps:
- Soak the mustard seeds: Combine all ingredients in a quart jar or other sealable nonreactive container. Seal and refrigerate overnight, or up to 24 hours, shaking occasionally to distribute.
- Prepare the jars and lids: Wash all jars and lids thoroughly with soap and water and rinse well. Fill your canner with enough water to cover the jars by at least 1 inch and bring to a simmer. Using a pair of canning tongs, lower the jars in gently, tilting them to fill with the hot water. In a small saucepan, keep some water warm but not boiling; place the lids in the water. Have an additional kettle of water on to boil.
- Blend the mustard: Use an immersion blender directly in the jar, or transfer the mix to a blender. Blend until desired level of smoothness.
- Cook down the mustard: Transfer the blended mustard to a saucepan over medium heat. Bring to a boil. Reduce to a simmer and cook, stirring frequently, until reduced by about a third, thick but still thin enough to pour easily. If the mustard becomes too thick, add water or wine a tablespoon at a time until thin enough to pour.
- Fill and close the jars: Using canning tongs, remove the jars from the canner, carefully pouring the water back into the canner. Set next to the mustard in the saucepan. Turn the heat under the canner to high. Use a ladle to pour the mustard into the jars through a canning funnel, leaving 1/2-inch headspace at the top. Run a clean chopstick around the inside of the jar to dislodge any trapped air. Wipe the rims of the jars with a damp paper towel. Place the lids on, and screw on the rings until just finger-tight.
- Seal the jars: Using canning tongs, gently transfer the jars to the canner, taking care to keep them vertical. When all the jars are in the canner, there should be at least 1 inch of water covering them; if you need more, add water from the kettle until the jars are sufficiently covered. Bring the water to a full rolling boil, and process for 10 minutes.
- Remove and cool: Using canning tongs, gently remove the jars from the canner and transfer them to a kitchen towel or cooling rack, again keeping them vertical. Do not set hot jars directly on to cool counter surfaces. Leave to cool, undisturbed, for at least 12 hours. If any of the jars do not seal when cool, reprocess using the method above, or refrigerate and use immediately.
- Label and store: Add a label to the lid or side of your jar, noting the date it was canned. Remove the rings and store jars in a cool, dark place for up to one year. Refrigerate after opening.
DIJON MUSTARD
I found this recipe online when I realized that I didn't have any dijon mustard that a recipe called for.
Provided by Mrs. Hughes
Categories < 15 Mins
Time 5m
Yield 2 tablespoons
Number Of Ingredients 5
Steps:
- Mix all ingredients.
BAKED HONEY DIJON MUSTARD CHICKEN
Oven Classics came out with a honey mustard chicken bake that DH nd I both loved. Of course, we can't find it around here anymore, so this is what we came up with. We like to put it on a bed of preared stuffing as the sauce is awesome with it. Serve it with some steamed broccoli and you've got yourself a meal.
Provided by chinasmom2000
Categories Poultry
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Sprinkle chicken with salt and pepper.
- Place in a lightly greased 9" x 13" baking dish.
- In a small bowl, combine other ingredients.
- Pour over chicken and bake for 30 - 45 minutes.
Nutrition Facts : Calories 286.4, Fat 4.4, SaturatedFat 0.8, Cholesterol 75.5, Sodium 492.6, Carbohydrate 37, Fiber 1.4, Sugar 35.1, Protein 26.7
POULET A LA MOUTARDE (CHICKEN IN DIJON MUSTARD SAUCE)
This is a fantastically easy and delicious chicken dish, basically made with onions, white wine, heavy cream and Dijon mustard. Your family will feel like they've had a meal made by an impressive French chef. Serve with rice, pasta, or crunchy French baguettes.
Provided by Diana71
Categories World Cuisine Recipes European French
Time 1h5m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Warm oil and butter in a large, ovenproof casserole or Dutch oven over medium-high heat. Season chicken thighs with salt and pepper and place into the pot, skin-side down. Brush thighs with 1/2 the mustard. Cook until skin is golden, 3 to 4 minutes, and turn thighs over. Brush with remaining mustard. Cook 3 to 4 minutes more and transfer thighs to a plate.
- Reduce heat to medium and add sliced onion to the casserole. Cook until nearly clear, 5 to 6 minutes. Pour in wine to deglaze. Increase heat to medium-high and bring to a boil, about 5 minutes. Keep cooking until sauce reduces slightly and no longer smells strongly of alcohol, 3 to 4 minutes more.
- Pour broth and heavy cream into the casserole dish. Scrape the bottom to loosen browned bits. Add bay leaf and thyme. Return chicken to the casserole dish and cover.
- Bake in the preheated oven until chicken is no longer pink at the bone and juices run clear, about 40 minutes.
Nutrition Facts : Calories 427.9 calories, Carbohydrate 18.9 g, Cholesterol 100.2 mg, Fat 25.6 g, Fiber 5.6 g, Protein 20.8 g, SaturatedFat 10.2 g, Sodium 919.4 mg, Sugar 2.5 g
BRUSSELS SPROUTS WITH DIJON MUSTARD
Steps:
- Bring the water, butter, salt and Brussels sprouts to a boil in a Dutch oven or a large deep skillet. Cover and steam over medium-heat until the Brussels sprouts are brightly colored and just tender, 5 to 10 minutes.
- Remove the lid and continue to cook until the liquid evaporates, 1 to 2 minutes longer. Saute to intensify flavors, 1 to 2 minutes longer. Adjust seasonings, including pepper to taste, and serve.
- Remove Brussels sprouts from pan. Add mustard to remaining liquid in pan. Stir and make sauce.
- Pour over Brussels sprouts.
SPICY ROASTED POTATOES WITH DIJON MUSTARD, ROSEMARY AND SMOKED PAPRIKA
These rousing spuds start out looking wet and wild, but the mixture with vodka and vermouth cooks down to leave the potatoes crispy, crusty and tangy.
Provided by Tara Parker-Pope
Time 1h10m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment paper.
- In a large bowl, whisk together the mustard, olive oil, vodka, vermouth, horseradish, garlic, paprika, rosemary, salt, pepper, caraway seeds, cayenne and pepper flakes. Add the potatoes, and toss with your hands to coat. Dump the potatoes onto the prepared baking sheet, and spread them out in a single layer. Roast, tossing with a spatula a few times, until the potatoes are crusty on the outside and tender throughout, 50 to 55 minutes.
Nutrition Facts : @context http, Calories 379, UnsaturatedFat 16 grams, Carbohydrate 44 grams, Fat 19 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 670 milligrams, Sugar 3 grams, TransFat 0 grams
CHICKEN BREASTS WITH FRESH TARRAGON- DIJON MUSTARD PAN SAUCE
I was looking for recipes using fresh French tarragon and stumbled upon this chicken dish. Please use only fresh tarragon for this recipe. From karynskitchen.com
Provided by COOKGIRl
Categories Chicken
Time 22m
Yield 4 chicken breasts
Number Of Ingredients 8
Steps:
- If chicken breasts are quite thick, pound them with a meat mallet or other heavy object until they are about 3/4 inch thick.
- Finely chop the tarragon leaves.
- Heat olive oil over medium-high heat in a heavy frying pan just big enough to hold all the chicken without crowding. While oil heats, season chicken with salt and pepper.
- Add the chicken and sautè until chicken is cooked through and well-browned, about 10 minutes.
- Remove chicken to a plate and tent with foil to keep warm.
- Add chicken stock to pan, scraping off any browned bits, and cook until reduced by half, about 2-3 minutes.
- Whisk in mustard, tarragon, half and half (or heavy cream) and any juices from the chicken which have accumulated on the plate.
- Cook until slightly thickened, about 2 minutes more.
- Arrange the chicken breasts on a platter and drizzle the sauce over each piece of chicken.
- Garnish with a few tarragon leaves and serve immediately.
Nutrition Facts : Calories 199.1, Fat 7.6, SaturatedFat 2.4, Cholesterol 76.8, Sodium 169.9, Carbohydrate 2.2, Fiber 0.1, Sugar 0.6, Protein 28.8
BAKED PORK TENDERLOIN WITH DIJON MUSTARD
Sliced Dijon-baked pork tenderloin makes a perfect main course.
Provided by Cindi Garrett
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h25m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a large glass baking dish lightly with cooking spray.
- Mix Dijon mustard, feta cheese, shallots, balsamic vinegar, and garlic together in a bowl.
- Place pork tenderloin into the prepared baking dish and season with sea salt and pepper. Coat with Dijon mixture. Cover dish loosely with aluminum foil.
- Bake in the preheated oven until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), about 1 hour.
- Remove from the oven and let stand, covered, for 5 to 10 minutes. Slice pork into medallions. Whisk remaining pan liquids together and spoon over medallions, if desired.
Nutrition Facts : Calories 115.4 calories, Carbohydrate 2 g, Cholesterol 52.6 mg, Fat 3.2 g, Protein 18.2 g, SaturatedFat 1.4 g, Sodium 228.1 mg, Sugar 0.5 g
DIJON MUSTARD BAKED CATFISH
My fiancee and I love to fish for catfish and had been trying to come up with an alternative to fried fish. He came up with this FABULOUS baked catfish recipe! It was so yummy I was inspired to share it the same night! We paired it with corn on the cob and greens. If you are looking for a tasty recipe for baked fish, this is it!!
Provided by tashmaxx
Categories Seafood Fish Catfish
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Season catfish fillets with seasoned salt. Mix orange juice, lemon juice, Dijon mustard, soy sauce, Worcestershire sauce, and hot sauce in a bowl.
- Heat olive oil in large oven-safe skillet over medium-high heat; fry catfish in hot oil until lightly browned, 1 to 2 minutes per side. Spread mustard sauce on both sides of each fillet; drizzle remaining sauce over fish. Arrange bell pepper, onion, and garlic over fish.
- Bake in preheated oven until fish is easily flaked with a fork, 15 to 20 minutes.
Nutrition Facts : Calories 400.5 calories, Carbohydrate 15.7 g, Cholesterol 113.4 mg, Fat 21.2 g, Fiber 1.3 g, Protein 34.2 g, SaturatedFat 4.2 g, Sodium 2342.3 mg, Sugar 4.1 g
GRILLED SALMON WITH DIJON MUSTARD
Get ready for grilling season with salmon steaks. This recipe pairs grilled salmon with a Dijon mustard sauce for a delicious weeknight entree.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat grill to medium-high heat.
- Mix first 3 ingredients until blended. Reserve half for later use; brush fish with remaining mayo mixture.
- Grill fish 14 to 16 min. or until fish flakes easily with fork, turning after 8 min.
- Meanwhile, bring 2 inches water to boil in large saucepan. Place peas in steamer basket; place over boiling water. Cover; cook 5 min. or until peas are crisp-tender.
- Place fish on plate; drizzle with reserved mayo mixture. Serve with peas.
Nutrition Facts : Calories 220, Fat 9 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 22 g
SOUR CREAM MASHED POTATOES WITH ROASTED GARLIC, DIJON MUSTARD AND BACON
Provided by Food Network Kitchen
Time 50m
Number Of Ingredients 8
Steps:
- Put the potatoes in a saucepan; cover with cold water and add 2 tablespoons kosher salt. Bring to a simmer over medium-low to medium heat and cook, uncovered, until tender, about 45 minutes. Drain the potatoes and let sit until just cool enough to handle, then peel and transfer to a bowl.
- Add the butter to the potatoes. Add the sour cream, 2 teaspoons kosher salt, and pepper to taste; mash with a potato masher or fork.
- Halve the garlic heads crosswise, put them on a sheet of foil and drizzle with olive oil; wrap and roast at 350 degrees F, 1 hour. Squeeze out the cloves; mash and stir into the potatoes. Fold in the mustard. Spoon the mashed potatoes into a serving dish and sprinkle with the bacon.
DIJON MUSTARD SUBSTITUTE
Make and share this Dijon Mustard Substitute recipe from Food.com.
Provided by sahjmom4
Categories < 15 Mins
Time 5m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients.
- Yield: "2 tablespoons".
- NOTES : For Chinese Mustard for dipping, drizzle a little sesame oil into the Dijon Mustard & mix well.
BEEF TENDERLOIN STEAKS TOPPED WITH HORSERADISH AND DIJON MUSTARD
Taste buds rejoice! Tender steaks of beef tenderloin get the royal treatment with herbs and a horseradish and Dijon mustard coating. Prep this entree for marinating a day ahead and then just bake it in the oven.
Provided by B.J.
Categories Meat and Poultry Recipes Beef Steaks
Time 8h40m
Yield 2
Number Of Ingredients 8
Steps:
- Stir together Dijon, horseradish, basil, thyme, tarragon, and pepper. Spread mixture evenly over top and sides of the steaks. Wrap individually with plastic wrap, and allow to marinate in the refrigerator overnight.
- Preheat oven to 400 degrees F (200 degrees C). Spray a small, glass baking dish with cooking spray.
- Unwrap steaks and sprinkle with salt to taste. Place into baking dish, and roast in preheated oven to desired degree of doneness (30 minutes for medium-rare, 60 minutes for well done).
Nutrition Facts : Calories 465.5 calories, Carbohydrate 2.4 g, Cholesterol 119 mg, Fat 34.5 g, Fiber 0.3 g, Protein 33.6 g, SaturatedFat 13.6 g, Sodium 279.5 mg, Sugar 0.3 g
FISH WITH MAILLE® DIJON ORIGINALE MUSTARD
Simply season cod steaks with vegetable oil and Dijon mustard, brown them in a pan, and finish them in the oven, for a simple, foolproof fish dinner.
Provided by Maille
Categories Trusted Brands: Recipes and Tips Maille®
Yield 4
Number Of Ingredients 4
Steps:
- Trim fish, then season on both sides. Heat oil in a pan (which can be transferred to the oven.) Fry steaks on one side until crisp underneath. Using a pastry brush, paint Maille® Dijon Originale mustard over the top side of the cod.
- Place in a pre-heated oven at 400 degrees F for around 5 minutes, depending on thickness.
- Sprinkle with chopped parsley and serve.
Nutrition Facts : Calories 209.3 calories, Carbohydrate 1 g, Cholesterol 62.4 mg, Fat 8.4 g, Protein 30.5 g, SaturatedFat 1.2 g, Sodium 242.7 mg
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