There was also a lot of oily juice left over, but I still made a side sauce for the chicken: a 1/4
cup of honey dijon mustard & a 1/4 cup of maple syrup.
Not exact matches
In a blender or food processor, combine all the dressing ingredients together including the cooled shallot, chives, apple cider vinegar, 1/2
cup of olive or walnut oil,
Dijon mustard, lemon juice,
honey and salt / pepper.
Ingredients 1 - lb skinless salmon fillet dash
of salt freshly ground pepper to taste 1 teaspoon extra virgin olive oil 1/2
cup plain fat free yogurt 1 tablespoon
Dijon mustard 1 tablespoon
honey 3 - 4 tablespoons chopped fresh dill 1 clove
of garlic, finely minced Juice from 1/2 lemon
The Mop: 2 tbsp
of butter 1 onion chopped 1/2
cup of water 1 tbsp + 1 tbsp
of Dijon mustard 1/2
cup of apple cider vinegar 2 tbsp
of Worcestershire sauce 1 tsp cayenne pepper (optional) 2
cups of beef Stock 1
cup of canned tomatoes Salt Pepper 2 tbsp
of honey
Ingredients
honey chipotle chicken 1 pound boneless, skinless chicken breasts Sprinkle
of salt and pepper 1/4
cup olive oil 3 tablespoons adobo sauce, from a can
of chipotles in adobo 2 tablespoons
honey 2 tablespoon
dijon mustard 2 tablespoons chopped fresh cilantro 4 garlic cloves, minced
Ingredients: - 6 inch medium zucchini cut into chunks - 3 cloves garlic, left whole - olive oil for drizzling - kosher salt + pepper to taste - 1/2 teaspoon smoked paprika (if you don't like anything smoky, add regular paprika)- 1/2 teaspoon cayenne pepper, more or less depending on how spicy you want it - 2
cups of cooked quinoa - 1
cup of panko breadcrumbs - 4 hamburger buns toasted Radicchio Slaw - 1 small head
of radicchio, sliced into strips - 1/2 tablespoon mayo - 1/2 tablespoon sour cream - juice
of half a lemon - 1 garlic clove minced - salt to taste Tangy mustard sauce - 1/4
cup cup of yellow mustard - 1/4
cup of grainy
dijon mustard - 2 tablespoons
of honey - 1 tablespoon
of apple cider vinegar - salt to taste
Lemon
Honey Mustard Mint Tahini Sauce INGREDIENTS 1/4
cup tahini (ground sesame paste) 3/4
of small lemon, juiced 2 tsp
Dijon or stone ground mustard 2 tsp
honey 2 tsp fresh mint leaves, chopped 1 tbsp extra virgin olive oil 2 — 4 tbsp water, as needed * Salt and black pepper to taste
Add remaining 1/4
cup of olive oil to the pan, along with the red wine vinegar, remaining tablespoon
of Dijon mustard,
honey, and 2 tablespoons
of water, stirring to combine and cooking for 1 minute more.
ingredients SPICY ORANGE GLAZED CHICKEN THIGHS: 1
cup orange juice (freshly squeezed) zest
of 1 orange 2 tablespoons
honey 2 teaspoons hot sauce 2 teaspoons thyme (leaves only, finely chopped) 8 chicken thighs (bone in, skin - on) 1/4
cup parsley (finely chopped, to garnish) 1/2
cup store - bought tzatziki (to garnish) Kosher salt and freshly ground pepper (to taste) SHAVED CARROT SALAD: 1 orange 1 tablespoon apple cider vinegar 1 teaspoon
Dijon mustard 1/2
cup olive oil 6
cups mixed greens 4 large carrots (peeled, shaved into long strips) 1
cup feta cheese (crumbled) Kosher salt and freshly ground black pepper (to taste)
Ingredients: 1 pint
of ripe strawberries (2
cups) 1 - 2 cloves
of garlic 1 tablespoon
dijon mustard 1/4
cup olive oil 14
cup balsamic vinegar 1 tablespoon
honey 1/2 teaspoon fresh thyme 1/2 teaspoon fresh rosemary Salt & pepper, to taste
Re-heat the gravy and add a tablespoon
of dijon mustard, a tablespoon
of honey, and 1/2
cup grated parmesan.
Pour 1/3
cup of red wine vinegar, 1 tablespoons
of Dijon mustard, 1/4
cup of honey and 2 chopped or pressed cloves
of garlic into a bowl or jar.
For the Apple Cider Vinegar
Dijon Dressing: 2 TB Apple Cider Vinegar 2 TB
Dijon Mustard 1/4
Cup Extra Virgin Olive Oil Spritz
of Lemon A Drop
of Sweetener (I used one drop
of coconut nectar, I think maple syrup or
honey would work well — it's simply to bring out flavors) Salt and Pepper (to taste)
1/3
cup of honey (plain) or if you can find smoked then use that 4 tablespoons
of dijon mustard (I only use Maille mustard) Pinch
of salt
ingredients ROASTED BEEF TENDERLOIN: 2 1/2 tablespoons olive oil (divided) 2 heads garlic 3 pounds beef tenderloin (trimmed
of excess fat) 1 small bunch fresh thyme 1 small bunch fresh rosemary ARUGULA AND PEAR SALAD: 1 tablespoon
Dijon mustard 2 tablespoons
honey 1/4
cup white balsamic vinegar 1/2
cup olive oil 1 small red onion (peeled, thinly shaved) 1 - 2 Anjou or Bosc pears (thinly sliced) 4
cups arugula Kosher salt and freshly ground black pepper (to taste)
dressing ingredients: 1/4
cup chopped chives 3 tbsp white wine vinegar splash
of water 2 tsp
dijon mustard salt + pepper 1 tbsp raw
honey / agave nectar / brown rice syrup / maple syrup 1/3
cup grapeseed or other neutral tasting oil
3 medium beets, trimmed 3 oranges 1 small clove garlic, smashed and peeled and roughly chopped 1/4
cup extra-virgin olive oil 1 tablespoon apple cider vinegar 1 teaspoon
honey 1 teaspoon
Dijon mustard 3/4 teaspoon salt plus more to taste 2 hearts
of Romaine, chopped, washed and spun dry 6
cups mixed greens, loosely packed 1/2 small head radicchio, chopped, washed and spun dry 4 ounces Cabot Seriously Sharp Cheddar, cut into small chunks 1/2
cup spiced nuts, purchased or home - made
Ingredients: 1/2
cup quinoa 1 pound broccoli florets (1 large head
of broccoli) 1 1/2
cups shredded / grated carrots 1 large shallot, finely chopped 2 tablespoons finely chopped chives 1/3
cup chopped walnuts 1/3
cup chopped golden raisins 1 tablespoon hemp seeds (optional) For the dressing: 4 tablespoons plus 1/2 teaspoon apple cider vinegar 4 1/2 tablespoons plain - non-fat Greek yogurt 4 1/2 tablespoons olive oil 1 1/2 tablespoons
Dijon mustard 1 1/2 teaspoons
honey 3/4 teaspoon kosher salt 1/4 teaspoon fresh ground pepper
Lemon
Honey Mustard Dressing 1
cup olive oil mayonaise 1/2
cup dijon mustard 1/2
cup honey juice
of 1 lemon 4 TB olive oil
2/3
cup extra virgin olive oil 1/3
cup balsamic vinaigrette 1 clove crushed garlic 1 teaspoon
Dijon mustard 1 teaspoon raw
honey Pinch
of salt