Tag Archives: honey mustard

August 1, 2013 · 6:30 pm

Smokey Sweet Potato Salad

I love potato salad in the summer, but wanted to make a healthier version that still had summer flavor.  So, I used sweet potatoes instead of white potatoes and a vinegar based dressing instead of mayo.  I was really happy with how this turned out!  I’ll definitely make it again.

Smokey Sweet Potato Salad

Pieces:

  1. 3 sweet potatoes
  2. 5-6 slices bacon (I used turkey bacon)
  3. 4 tbsp. honey mustard
  4. 2 tbsp. white wine vinegar
  5. 1 tbsp. olive oil
  6. 2 tsp. lemon juice
  7.  1 tsp. grated lemon rind
  8. 1 tbsp. smoked paprika
  9. one half tsp. coriander
  10. salt and pepper

Process:

  1. Peel the sweet potatoes.  Cut them lengthwise into quarters or fifths.  Then cut into bite sized pieces.
  2. Roast the sweet potato pieces with a light sprinkling of salt and pepper at 400 degrees for about 20 minutes, until the sweets are tender when pierced with a fork (but not mushy).
  3. Slice the bacon into small bite sized pieces.  Saute the bacon pieces on medium heat until crispy.
  4. In a large bowl, combine the sweet potatoes and bacon.
  5. Make the dressing by adding the honey mustard, white wine vinegar, olive oil, lemon juice, lemon rind, paprika, and coriander to a shaker or bowl.  Shake or stir to combine.
  6. Pour the dressing over the potatoes and bacon.  Toss lightly to coat.
  7. Let cool in the fridge for a couple hours.
  8. Top with scallions and serve.

smokey sweet potato

Happy Allergy Free Eating!

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January 22, 2013 · 5:10 pm

Dijon Chicken with Caramelized Leeks

I have never caramelized leeks before and wanted to give it a try.  So, I came up with this chicken recipe where the leeks could really shine.  It was a very easy dish to make on a weeknight and I will definitely be making it again!

Dijon Chicken with Caramelized Leeks

Pieces:

  1. 2 leeks, washed and sliced into thin rounds (excluding the green parts)
  2. one quarter cup gluten free chicken broth
  3. pinch of salt
  4. one halt tbsp. sugar
  5. 3 chicken breast fillets
  6. 1 cup gluten free breadcrumbs
  7. 3 tbsp. Dijon mustard
  8. 3 tbsp. honey mustard
  9. 4 tbsp. diced fresh tarragon
  10. salt and pepper to taste

 

Process:

  1. After washing and slicing the leeks into rounds, put them into a large sauté pan.
  2. Over high heat, sauté the leeks for about 3 minutes, just until they start to wilt.
  3. Add the chicken broth, sugar, and pinch of salt.
  4. Cover and reduce heat to low.  Cook for about 25-30 minutes.
  5. While the leeks are cooking, prepare the chicken.  Evenly distribute the Dijon and honey mustard over both sides of the chicken breasts.  (I spread it with a spoon.)
  6. In a large bowl, combine the gluten free breadcrumbs and fresh tarragon.  Press each side of the chicken breasts into the breadcrumb mixture and then place each breaded chicken breast in a large oven safe sauté pan.
  7. On medium heat, crisp the outside of the chicken, about 3-4 minutes each side.
  8. Then put the entire sauté pan with the chicken in the oven at 375 degrees for about 25-30 minutes, until chicken is cooked through.
  9. Serve chicken hot with caramelized leeks on top.

chicken leeks

 

Happy Allergy Free Eating!

 

 

 

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March 4, 2012 · 7:23 pm

The perfect gluten free grain

Risotto.  Risotto is so rich and creamy, and gluten free!  It’s a little different than traditional pasta or rice, and is a great blank canvas for various flavor combinations.  I usually like to put a little meat and veg into risotto, so this week I tried to combine Pea and Prosciutto Risotto with Honey Mustard.  It reminded me of a good ham and honey mustard sandwich!  (If you like dairy, add some of your favorite cheese to this ham sandwich!)

Pea and Prosciutto Risotto with Honey Mustard

Pieces:

  1. 2 tbsp. chopped shallot
  2. 1 tbsp. olive oil
  3. 3 tbsp. hot honey mustard
  4. 1 cup arborio rice
  5. 3 cups gluten free chicken broth
  6. 2 cups frozen peas
  7. one eighth of a pound prosciutto, torn into pieces
  8. 1 tbsp. dill
  9. salt and pepper to taste

Process:

  1. In a deep saute pan over medium heat, stir the shallot and olive oil for about 3 minutes, until shallot starts to soften.
  2. Add the hot honey mustard and stir for another minute.
  3. Add the arborio rice and stir for one minute, just to toast and coat the rice.
  4. Add one cup chicken broth and stir.
  5. Continue to add the chicken broth, one half cup at a time and stirring, until the liquid is absorbed.  It does require attention and stirring, but is worth it!
  6. When almost all of the liquid is absorbed, add the peas and prosciutto and stir.  Cover and let simmer about 3-4 minutes.
  7. Add the dill and salt and pepper.
  8. Give it a final stir and serve hot.

Happy Allergy Free Eating!

 

 

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