Mustard

Creamy Dill Potato Salad

July 10, 2014 by Kay Leave a Comment

Creamy Dill Potato Salad combines the buttery texture of Yukon Golds with crunchy celery, fresh dill and a creamy dressing.

I have a confession, I am not a huge fan of mayonnaise or Miracle Whip. I actually will eat potato salads and pasta salads that other people make, but I prefer to work with it on a limited basis. This is strange I know, but it’s just one of my quirky issues, don’t worry, I will share more at a later date 🙂

My daughter Mackenzie needed to make something for a pot luck at work (Park Ridge Organics) and she was paging through my latest Real Simple and came across this recipe for Creamy Dill Potato Salad. We had just gotten dill and celery in our weekly vegetable box and luckily this recipe called for both…..score! Mackenzie and I made the potato salad for the pot luck and it received rave reviews.

The dressing is made mostly of olive oil and a little mayonnaise, plus the addition of a spicy mustard and vinegar. I like the crunch of the celery against the creamy potatoes. Fresh dill is the bomb and it really kills in this recipe.

Enjoy!

Creamy Dill Potato Salad

Rating: 41

Yield: 8 Servings

Creamy Dill Potato Salad

Ingredients

2 1/2 lbs. yukon gold potatoes
Salt & Peper
1/4 cup olive oil
2 tbsp.white wine vinegar
3 tbsp.mayonnaise
1 1/2 tbsp. spicy mustard
2 stalks celery, sliced
1/4 cup chopped fresh dill

Instructions

Wash the potatoes under cold water. Cut the potatoes into 1-2" chunks and place in a large sauce pan. Cover with cold water, making sure the water level is 2 inches above the potatoes. Add 2 tsp. of salt to the pan. Bring to a boil, cook until fork tender, 8 - 12 minutes.
In the meantime, combine the oil, vinegar, mayonnaise, mustard, 1 teaspoon salt, and ½ teaspoon pepper in a bowl.
Drain the potatoes and rinse under cold water, you want the potatoes to be warm. Pour the dressing over the potatoes, toss to combine. Add in the celery and dill, toss to combine. Let sit 10 minutes and serve.

https://www.lovefoodwillshare.com/creamy-dill-potato-salad/

Cut the potatoes into chunks leaving the skins on.

Pour the dressing over the warm potatoes.

Toss lightly.

Add in the celery and fresh dill.

Very creamy.

Creamy Dill Potato Salad

The celery adds a nice crunch.

Bright green color.

Creamy Dill Potato Salad

Adapted from Real Simple.

Honey Mustard Chicken Thighs

March 4, 2014 by Kay 6 Comments

It seems these days everything is made with chicken breasts. I feel that chicken thighs get lost in the mix. So, to change that, I bought chicken thighs and I made Honey Mustard Chicken Thighs.

I love anything that has honey mustard involved in the recipe and this recipe is no exception. The chicken thighs are slowly cooked in a river of honey mustard sauce. The meat comes out very tender and very tasty, a definite winner!

Mix up the honey mustard sauce.

Mix the chicken in the sauce.

Add the chicken to the pan and pour the extra sauce over the top.

Yumminess!

Honey Mustard Chicken Thighs

Scrumptiousness!

Enjoy!

Honey Mustard Chicken Thighs

Rating: 51

Yield: 4 Servings

Honey Mustard Chicken Thighs

Ingredients

3 tbsp. grainy mustard
1 ½ tbsp. yellow mustard
1/3 cup honey
1 tsp. Worcestershire
2 tsp. dried tarragon
1 tsp. rosemary powder
4 – 5 boneless, skinless chicken thighs

Instructions

Preheat the oven to 350 degrees. Spray a baking dish and set aside.
Trim any excess fat or skin from the chicken thighs, rinse with cold water and pat dry with paper towels then set aside.
Combine the grainy mustard, yellow mustard, honey, Worcestershire sauce, tarragon and rosemary in a large bowl. Add the chicken thighs and toss to coat.
Place the thighs and sauce in a roasting dish, spooning sauce over the thighs.
Bake for 45 minutes or until the thighs register 175 degrees and the juices run clear. Spoon sauce over the thighs and serve.

https://www.lovefoodwillshare.com/honey-mustard-chicken-thighs/

Adapted from Foodie Crush

Baked Ham and Cheese Sandwiches

January 30, 2014 by Kay 5 Comments

Game Day Food recipe for today is Baked Ham & Cheese Sandwiches. I know this recipe might seem a bit plain or simple, but let me tell you, this will be the tastiest ham & cheese sandwich you have ever eaten!

Cheesy Goodness!

You mix together some tasty honey and mustard for the sauce on the sandwiches.

Honey Mustard Sauce

You add the sauce to each side of the bun, then add some cheese and a good portion of ham.

Layer the Sandwiches

Add some more cheese and slap both sides together.

Lots of cheese

Place the sandwiches in the baking dish and cover with foil.

More Layers

Put them in the oven and a short while later you have the perfect Baked Ham & Cheese Sandwich!

Line the sandwiches in a pan.

Cover in foil and bake

Enjoy!

Baked Ham & Cheese Sandwiches

Yield: 6 large or 12 small sandwiches

Baked Ham & Cheese Sandwiches

Ingredients

6 tbsp. honey
4 tbsp. Grey Poupon Country Dijon Mustard
12 small or 6 large Kaiser rolls
1 lb. sliced honey baked ham
12 slices medium cheddar cheese, cut in half

Instructions

Preheat oven to 375 degrees.
Mix together the honey and mustard and set aside.
Line a baking pan with foil, enough to cover the bottom of the pan and to be able to cover the top once the sandwiches are together.
Cut open the buns and spoon some of the honey mustard sauce on each side of the bun. Add a half slice of cheese, then add ham to the sandwich and put the two sides together.
Place the sandwiches in the foil lined pan and cover the tops of the sandwiches with the foil.
Bake for 15-20 minutes or until the cheese, then another slice of cheese has melted.

Notes

I really like cheddar cheese with my ham sandwiches but feel free to use any type of cheese you like.

https://www.lovefoodwillshare.com/baked-ham-and-cheese-sandwiches/

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