Friday, September 24, 2010

Pardon me, would you have any Grey Poupon?"

I made dinner the other night with one craving - Dijon mustard.

I happened to have some chicken thighs in the freezer so I defrosted those in the morning. The awesome thing about the recipes below is that they both use fairly common ingredients that most people have in their pantry already. The fun thing about cooking is that you can always improvise on certain ingredients if you don't have them anyway - as I did below!

This recipe is courtesy of Ellie Krieger, adapted from

Maple Mustard Chicken Thighs
4 large bone-in chicken thighs, skins removed (about 1 1/2 pounds)
2 tablespoons grainy French mustard
2 tablespoons Dijon mustard
1 clove minced garlic
1/2 teaspoon dried marjoram (shockingly I didn't have any so I didn't use it!)
2 tablespoons maple syrup

Preheat oven to 375 degrees F. Rinse chicken and pat dry. Combine mustard, garlic, marjoram and maple syrup in a small bowl. Spread about 1 1/2 tablespoons mustard mixture evenly on top of each chicken thigh, being careful to cover as much of the surface as possible to form a "crust." Arrange chicken in a glass baking dish. Bake for 45 to 50 minutes, or until mustard mixture has formed a crust and is slightly hardened, and juices run clear when the chicken is pierced.

For a side-dish, I stuck with the Dijon-mustard theme and made roasted potatoes and asparagus. The asparagus was just dressed with salt, pepper and olive oil before cooking though. I didn't want to over-do it! The potatoes were crispy and popped in your mouth because I roasted them. The mustard seeds formed a delicious crust on the outside and the lemon was a great addition.

This recipe was adapted from - one of my favorite websites!

Mustard-Roasted Potatoes
Nonstick vegetable oil spray
1/2 cup whole grain Dijon mustard
2 tablespoons extra-virgin olive oil
2 tablespoons (1/4 stick) butter, melted
2 tablespoons fresh lemon juice (I did not use FRESH so HA!)
3 garlic cloves, minced
1 tablespoon dried oregano
1 teaspoon finely grated lemon peel (I didn't have a real lemon)
1 teaspoon coarse kosher salt
3 pounds 1- to 1 1/2-inch-diameter mixed unpeeled red-skinned and white-skinned potatoes, cut into 3/4-inch-wide wedges (I used baby small potatoes that did not need to be cut)

Position 1 rack in top third of oven and 1 rack in bottom third of oven and preheat to 425°F. Spray 2 large rimmed baking sheets with nonstick spray. Whisk mustard, olive oil, butter, lemon juice, garlic, oregano, lemon peel, and salt in large bowl to blend. Add potatoes; sprinkle generously with freshly ground black pepper and toss to coat. Divide potatoes between prepared baking sheets, leaving any excess mustard mixture behind in bowl. Spread potatoes in single layer. Roast potatoes 20 minutes. Reverse baking sheets and roast until potatoes are crusty outside and tender inside, turning occasionally, about 25 minutes longer.

This is what it looks like before cooking, after all the ingredients were on them.

This is what it looks like after cooking. Much more appetizing, don't you agree?

I would highly recommend both of these dishes for anyone to try, even a novice chef. I frequently roast potatoes and many different vegetables during the Fall and Winter months, so I will definitely be using that recipe as one of my go-to's from now on. For anyone feeling particularly inspired by Ellie Krieger's chicken dish, you should go out and buy her cookbook called "The Food You Crave: Luscious Recipes for a Healthy Lifestyle". It won a few awards in the Cooking World and contains tons of healthy recipes - worth picking up.

Here is a picture of the final dish --> Tutti Mangia!


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