Sauces for Chicken Wings

Buffalo Ranch Sauce:

1/2 c. sour cream

1/3 c. buttermilk

1/4 c. hot pepper sauce

2 T. chopped fresh chives

4 t. chopped fresh dill

3 cloves garlic, minced 

Honey-Mustard Sauce:

1/2 c. coarsely ground mustard

1/2 c. honey

Smoky Barbecue Sauce:

1/2 c. ketchip

1/4 c. mango chutney

2 T. packed brown sugar

2 T. Worcestershire sauce

4 t. white vinegar

1 canned chipotle pepper, finely chopped

Apricot-Lime Sauce:

3/4 c. apricot preserves

2 T. cider vinegar

4 t. reduced-sodium soy sauce

2 t. lime zest

Mix together sauce ingredients and toss with cooked chicken wings.

Makes enough for 12 wings.

Adapted from Slow Cooker: Bring on the Cozy BH&G magazine, p. 6.

Mustard & Tarragon Baked Eggs

1/3 c. cream

Dijon mustard

Butter

8-10 eggs

Salt and pepper

1 T. fresh tarragon, minced, or 1 t. dried tarragon

1/2 c. grated Parmesan, Romano, or asiago cheese

Preheat oven to 350 degrees.

Measure out the cream and add Dijon mustard to taste. 

Butter the bottom of a casserole and pour in the cream mixture.

Crack the eggs on top of the cream, being careful not to break the yolks.

Lightly salt and pepper. If using dried tarragon, sprinkle it on now. Spread the grated cheese over the eggs. 

Bake for 20-25 minutes until the eggs are set. Check after 15 minutes and turn the casserole to achieve even baking, if necessary.

If using fresh tarragon, sprinkle it on during the last few minutes of baking, or use it as a garnish.

Serves 4.

Adapted from The Tassajara Recipe Book: Favorites of the Guest Season, p. 27. 

"Just Potatoes"

Potatoes, diced

Onions, diced

White pepper

Parsley (fresh or dried)

Thyme (fresh or dried)

Dry mustard

Cayenne

Oregano (fresh or dried)

Put the potatoes in a saute pan with a little water and the onions. Sprinkle with the white pepper, parsley, thyme, mustard, cayenne and oregano. Cover and cook over low-medium heat until the potatoes are soft. Adjust the seasonings to taste. Let the odor fill your house. 

Adapted from Forks over Knives, p. 170.

Jane's 3, 2, 1 Salad Dressing

3 T. balsamic vinegar 

2 T. mustard of choice

1 T. maple syrup

Whisk all ingredients together in a small bowl until smooth.

Makes about 1/3 cup.

Adapted from Forks over Knives, p. 118.

Honey-Mustard Sheet Pan Salmon & Vegetables

1 lb. baby red potatoes, halved
2 shallots, quartered lengthwise
4 T. olive oil, divided
1 t. kosher salt, divided
3 T. plus 2 t. whole grain mustard
1-1/2 t. honey
1/2 c. panko breadcrumbs
2 t. fresh thyme, chopped
4 5-oz. skin-on salmon fillets
3 c. sugar snap peas, trimmed
2 t. red wine vinegar
1 t. minced garlic
1/4 t. smoked paprika

Preheat oven to 425 degrees. Toss potatoes and shallots with 1 T. olive oil and 1/4 t. kosher salt on a large rimmed baking sheet. Arrange in an even layer, with potatoes cut side down. Roast until almost tender, about 15 minutes. Remove from oven.

Meanwhile, combine 3 T. mustard, 1/4 t. kosher salt, and 1 t. honey in a bowl. In a separate bowl, stir together panko breadcrumbs, thyme, 1 T. olive oil, and 1/4 t. kosher salt. Arrange salmon fillets, skin side down, on a plate. Spread mustard mixture evenly over tops of fillets. Sprinkle fillets evenly with panko mixture, pressing to adhere.

Stir potato mixture on baking sheet, pushing it toward the edges. Place fillets, skin side down, in center of baking sheet. Scatter snap peas evenly around salmon. Return pan to oven and bake at 425 degrees until fillets are cooked to medium doneness (flaky and opaque), about 10 minutes.

Meanwhile, whisk together red wine vinegar, garlic, paprika, 2 T. olive oil, 1/4 t. kosher salt, 2 t. mustard, and 1/2 t. honey.

Divide fillets between 4 plates and drizzle with honey-mustard mixture.

Serves 4.

Adapted from Southern Living magazine, April 2019, p. 132. 

Honey-Mustard Vinaigrette

2 T. apple cider vinegar
1 T. whole grain mustard
2 t. honey
1 t. minced garlic
1/2 t. salt
1/2 t. black pepper
1/4 c. extra virgin olive oil

Whisk together vinegar, mustard, honey, garlic, salt, and pepper in a medium bowl until smooth. Add olive oil in a slow steady stream, whisking constantly until smooth.

Serves 4.

Adapted from Southern Living magazine, August 2016, p. 147. 

Maple Balsamic Vinaigrette

1/2 c. balsamic vinegar
1/2 c. red wine
1/4 c. maple syrup
3 T. Dijon mustard
1 T. fresh lemon thyme (or 2 t. fresh thyme plus 1 t. lemon zest)
1 clove minced garlic
1/4 t. sea salt
1/2 c. extra virgin olive oil

In a mixing bowl, combine the vinegar, wine, maple syrup, mustard, lemon thyme, garlic, and salt, and mix well. Slowly whisk in the oil to prevent separation in the dressing. Transfer to a covered container and refrigerate until ready to serve.

Serve over any mixed green salad or over roasted vegetables.

Makes 2 cups.

From Eco-Cusine, p. 79.

Mustard & Chive Vinaigrette

1/4 c. Dijon mustard
2 T. plus 2 t. honey
2 T. white vinegar
1-1/2 t. kosher salt
2/3 c. olive oil
1/2 c. chopped chives

Pulse the mustard, honey, vinegar, and salt in a blender until combined. With the blend running, add the oil in a slow, steady stream, processing until smooth. Transfer to a bowl; stir in the chives. Serve immediately, or refrigerate in an airtight container up to 2 days.

Use over steamed green beans or boiled baby potatoes.

Makes 1 cup.

Adapted from Real Simple magazine, Apr. 2016, p. 182.