#creamy dijon sauce

[romerotalan]

Pork - Pork Tenderloin with Creamy Dijon Sauce The Dijon and sour cream sauce on this pork tenderloin cooks in the slow cooker all day. In the mouth, it melts. Roasted green beans and mashed potatoes should be served with it.

[daily-deliciousness]

Chicken with creamy dijon sauce and mashed potatoes

[the-taste-of-home]

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Crispy Chicken With Creamy Dijon.

Via(insta)

[charleseperry]

Open Faced Chicken Cordon Bleu

Discover the delicious twist on a classic with our open faced chicken cordon bleu recipe at CharliesMustard.com. This flavorful dish features tender chicken topped with ham and melted cheese, served on a crispy bread base. Perfect for a hearty meal, this open faced chicken cordon bleu combines comfort and sophistication in every bite. Visit CharliesMustard.com for this mouthwatering recipe and more culinary inspiration that brings a gourmet touch to your everyday cooking.

[clairebeaudreault]

Eggs - Seafood Omelets with Creamy Cheese Sauce

With a crab and shrimp filling and a decadent Cheddar cheese sauce, thin, rich seafood omelets are served.

[lionmatsudaoffical]

Seafood Omelets with Creamy Cheese Sauce Recipe Thin, rich seafood omelets are filled with a crab and shrimp filling and smothered with a luscious Cheddar cheese sauce. cooking spray, 1 tablespoon Dijon mustard, 4 large eggs beaten, 1/4 cup chicken broth, 1 can salad shrimp, 1 dash nutmeg, salt and ground black pepper to taste, 1/4 cup heavy cream, 1 can crab, 1 teaspoon Dijon mustard, 2 tablespoons butter, 1 cup shredded Cheddar cheese

[fattributes]

Chicken Cordon Bleu with Creamy Dijon Mustard Sauce

[toprecipe24]

Grilled BBQ Chicken & Creamy Macaroni Salad

Ingredients:

For the BBQ Chicken 🍗:

4 chicken drumsticks

1/2 cup BBQ sauce

1 tbsp honey (optional, for extra glaze)

1 tsp smoked paprika

1/2 tsp garlic powder

1/2 tsp black pepper

1/2 tsp salt

For the Macaroni Salad 🍝:

2 cups cooked macaroni

1/2 cup diced tomatoes 🍅

1/4 cup diced bell peppers (any color) 🌶️

1/4 cup diced carrots 🥕

2 green onions, chopped 🧅

1/2 cup mayonnaise

1 tbsp Dijon mustard

1 tbsp lemon juice 🍋

Salt and pepper to taste

Instructions:

1. Prepare the BBQ Chicken:

Marinate the chicken with smoked paprika, garlic powder, salt, and pepper. Let it rest for 30 minutes.

Grill the chicken over medium heat, turning occasionally, for about 20-25 minutes.

Brush the BBQ sauce mixed with honey during the last 5 minutes of grilling for a glossy, caramelized finish.

2. Make the Macaroni Salad:

In a large bowl, combine cooked macaroni, diced tomatoes, bell peppers, carrots, and green onions.

In a small bowl, whisk mayonnaise, Dijon mustard, lemon juice, salt, and pepper.

Toss the dressing into the macaroni mix until well coated.

3. Assemble and Serve:

Plate the creamy macaroni salad alongside the grilled BBQ chicken.

Garnish with extra green onions or parsley for a fresh touch. 🌿 Full recipe

[oliviridian]

Can you describe your platonic ideal of a sandwich? The bread, the fillings, the construction?

Okay so the bread has to be a little crusty. I want a bite to the sandwich, a good baguette like a Grant Central or Macrina if you know those bakeries. Sometimes in a pinch, a regular sourdough or a cheese roll can step in though. The next step is really important. Toppings need to cover exactly 75% of the surface of the bread ideally.

We want just a little more bread than we want toppings so that we don't end up with toppings sliding off of the sandwich as it deforms while we eat. We also slice it in half to manage this issue and bite from opposite sides to maintain equilibrium.

When we add sauce, we add sauce between meats and cheeses so as not to make bread soggy, the bread cannot ever be soggy. Pickles and other wet toppings follow the same rule, cheese makes an excellent barrier. Vegetable or textural toppings like potato chips, red onions are excellent to put in contact with bread.

If it's to be eaten right now, oil and vinegar can be added to the bread but only if it's gonna be eaten in the next 5 minutes. Any longer and it soaks in and creates wet bread texture. Following these rules, you can construct an Olivia sandwich for yourself at home.

Now for the insides of the sandwich - the meat and cheese! I like to use Havarti, Creamery Cheddar, or Gouda depending on my mood. I lean Havarti generally, it's just easy and tasty. Creamy cheeses like that complement the meats I tend to use. For me, there's no replacement for Boar's Head deli meat, I've loved rosemary ham, pastrami, pepperoni, chipotle chicken, and very occasionally prosciutto - though it's too expensive.

In terms of sauces, I like a yellow, dijon or honey mustard. I pair that with either a pesto mayo or a chipotle mayo depending on my current spice desires. Vegetables, I don't do quite enough of. I tend to lean on pickled peppers (especially mama's lil peppers!), bubbies pickle chips / slices but I love red onions too. Romaine lettuce with a good crunch is excellent if it is fresh though it so rarely is. I could also really enjoy a good spinach though I rarely actually do.

[lowcarbloves]

Creamy Dijon Chicken Thighs

**Prep Time:** 5 minutes

**Cook Time:** 20 minutes

**Total Time:** 25 minutes

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Ingredients

- 6 chicken thighs (I used skinless/boneless)

- ½ cup heavy cream

- ½ cup chicken stock

- ½ cup onions, thinly sliced

- 3 cloves garlic, minced

- ¼ cup white wine (I used Pinot Grigio)

- 1 tablespoon fresh parsley, chopped

- 1 ½ tablespoons Dijon mustard

- 2 teaspoons fresh thyme, chopped

- 2 tablespoons butter

- 1 tablespoon olive oil

- Salt and pepper to taste

Instructions

1. Heat a large skillet to medium-high heat and add in the olive oil. Season both sides of the chicken with salt and pepper, then place them in the skillet. Cook for 5-7 minutes on each side, or until they reach an internal temperature of at least 165°F when checked with a meat thermometer.

2. Remove the chicken and set it aside. Add the butter and onions to the skillet, sautéing for about 2 minutes. Then, add the garlic and cook for an additional 20 seconds.

3. Pour in the white wine to deglaze the pan, scraping up all the brown bits for flavor. Continue cooking until the wine has almost completely evaporated, then add in the remaining ingredients except for the chicken.

4. Simmer on medium heat until the sauce has thickened to your liking. Add the chicken back into the skillet and heat through before serving.

#Recipe Notes

- If you prefer a stronger mustard flavor, increase the Dijon mustard to 2 tablespoons. I personally prefer a more subtle taste, so I used 1 ½ tablespoons, which I found to be the perfect amount.

[najia-cooks]

[ID: A fried 'chicken' cutlet topped with tartar sauce and served with rice and a green salad; bowls of tartar sauce and miso soup are in the background. End ID]

チキン南蛮 / Chicken nanban (Japanese fried chicken with sweet-savory sauce)

Chicken “nanban” (南蛮; "barbarian" or "foreign") is a classic example of 洋食 (yoshoku)—Western-style food adapted to a Japanese palette. Chicken breast is breaded, deep-fried, and coated in a mixture of soy sauce, sugar, and vinegar to create a crispy, tangy, savoury-sweet dish.

The method of breading and deep-frying used in making chicken nanban, tempura, and other Japanese dishes was introduced by the Portuguese during the Muromachi period (16th century). Chicken nanban itself, however, is far more recent: Nao-chan diner in the Miyazaki Prefecture of Kyushu is credited with having invented it in the 1950s. Nao-chan's version of the dish does not include tartar sauce, but it is often added to provide a sharp, creamy complement to the savoury chicken.

Chicken nanban works well as a main dish served with sides of rice, soup, or salad. If you're using pre-made chicken breasts, it comes together in around half an hour.

Recipe under the cut!

Patreon | Tip jar

Serves 4.

Ingredients:

For the chicken:

4 Gardein chicken breasts, or other chicken breast substitute, thawed

1/4 cup (30g) all-purpose flour

2 Tbsp potato starch or cornstarch (optional)

2 Tbsp egg replacer (I used Bob's Red Mill)

Water

Pinch kosher salt

A few cracks of black pepper

Oil to deep fry

For the nanbanzu / 南蛮酢 (nanban sauce):

3 Tbsp Japanese soy sauce, such as Kikkoman's

3 Tbsp rice vinegar

3 Tbsp granulated vegetarian sugar

1 1/2 Tbsp mirin (for a low-alcohol version, use aji-mirin; for an alcohol-free version, replace with 1/2 Tbsp rice vinegar and 1 Tbsp sugar)

For the tartar sauce:

1/2 cup vegan mayonnaise

1/2 tsp mild Dijon mustard

2 tsp rice vinegar

1 tsp dried ground shiitake mushroom, or kombu dashi powder

1 tsp vegetarian sugar

A few small sweet pickles or 1 Japanese or Persian cucumber, diced

1/2 small yellow onion, minced

Pinch kosher salt

Pinch of MSG

Minced dill or parsley (optional)

If you eat eggs, you can replace the first five ingredients with 1/2 cup Kewpie mayo (キューピーマヨ).

Instructions:

For the nanbanzu / 南蛮酢 (nanban sauce):

1. Heat sugar and soy sauce in a small pot over medium-low heat until simmering, stirring to dissolve.

2. Add vinegar and mirin and heat for another 30 seconds. Remove from heat.

For the tartar sauce:

1. Mince the onion. If you prefer, you can submerge the minced onion in cool water for 10 minutes or so and then drain to remove some of its sharpness. Seed and mince the cucumber.

2. Whisk mayonnaise, mustard, sugar, salt, black pepper, MSG, rice vinegar, and mushroom powder together to combine. Add onion and cucumber and stir. Top with herbs. Refrigerate while preparing the chicken.

For the chicken:

1. Mix flour, starch, salt, and black pepper together on a plate or cutting board. In a small bowl, combine egg replacer with water according to package directions and allow to thicken.

2. Fill a deep fryer or medium-sized pot with several inches of a neutral oil and heat it to 340 °F (171 °C). A chopstick placed in the oil should slowly form small bubbles around its tip.

3. Coat chicken breasts with egg replacer; if it is too thick, you may need to whisk in an additional 1-2 Tbsp water.

4. First deep fry. Carefully lower one chicken breast into the oil and fry without disturbing for about 2 minutes, until the egg coating on the bottom side is cooked through and lightly golden brown. Flip over and continue to fry for another 2 minutes. Use chopsticks or a slotted spatula to remove the chicken breast onto a wire cooling rack or paper-towel-lined plate.

5. Use a slotted spoon to remove any bits of batter from the oil and re-check the temperature. Repeat with each chicken breast.

6. Second deep fry. Increase the heat slightly to raise the temperature of the oil to 355 °F (179 °C). Re-fry each chicken breast for about a minute, flipping once halfway through. Set aside.

7. Coat with nanban sauce. Place the fried chicken breasts in a shallow rimmed baking dish or tray and spoon most of the nanban sauce over them, turning over several times to coat. Reserve the rest of the sauce for serving.

8. Slice each chicken breast widthwise and transfer to an individual serving plate. Serve with additional nanban sauce, tartar sauce, rice, a green salad, or soup.

[hodoskitchen]

Mac and Cheese, please #shorts https://www.youtube.com/watch?v=LWRcMWFcfNg Here's a delicious recipe for gourmet mac and cheese with lots of cheese and a crispy herb breadcrumb topping: Ingredients: For the mac and cheese: • 1 lb elbow macaroni (or pasta of your choice) • 2 cups whole milk • 1 cup heavy cream • 4 tbsp unsalted butter • 3 tbsp all-purpose flour • 2 cups shredded sharp cheddar cheese • 1 cup shredded Gruyère cheese • 1 cup shredded fontina cheese (or mozzarella) • 1/2 tsp Dijon mustard (optional for a slight tang) • Salt and pepper to taste • 1/4 tsp garlic powder (optional) • 1/4 tsp onion powder (optional) For the breadcrumb topping: • 1 cup panko breadcrumbs • 2 tbsp unsalted butter (melted) • 1/4 cup grated Parmesan cheese • 1 tbsp fresh thyme (or 1 tsp dried thyme) • 1 tbsp fresh parsley (chopped) • 1 tbsp fresh rosemary (chopped) • Salt and pepper to taste Instructions: For the mac and cheese: • Cook the pasta: Cook the macaroni according to package directions, drain, and set aside. • Make the cheese sauce: In a large saucepan, melt the butter over medium heat. Add the flour and whisk to form a roux, cooking for about 1-2 minutes to remove the raw flour taste. • Add milk and cream: Gradually add the milk and heavy cream while whisking to avoid lumps. Bring to a gentle simmer and cook until the sauce thickens (about 3-5 minutes). • Add cheese and seasonings: Reduce the heat to low and stir in the shredded cheddar, Gruyère, and fontina cheeses. Stir until the cheese is fully melted and the sauce is smooth. Season with Dijon mustard (if using), garlic powder, onion powder, salt, and pepper to taste. • Combine with pasta: Add the cooked pasta to the cheese sauce, tossing gently to coat the noodles evenly. Transfer to a large baking dish. For the breadcrumb topping: • Prepare the topping: In a small bowl, mix together the panko breadcrumbs, melted butter, Parmesan, thyme, parsley, rosemary, salt, and pepper until the breadcrumbs are well coated. • Top the mac and cheese: Sprinkle the breadcrumb mixture evenly over the mac and cheese in the baking dish. Bake: • Preheat the oven to 375°F (190°C). • Bake the mac and cheese for 20-25 minutes, or until the top is golden brown and crispy. • If you like an extra crispy top, you can broil it for the last 2-3 minutes, watching closely to avoid burning. Serve: Let the mac and cheese cool for a few minutes before serving. Enjoy your creamy, cheesy, and crunchy gourmet mac and cheese! This recipe will give you a creamy, rich mac and cheese with layers of flavor, enhanced by the herbaceous, crunchy breadcrumb topping. Enjoy!#MacAndCheese #CookingTikTok #ComfortFood #CheeseLovers #Foodie #HomemadeMacAndCheese #FoodPorn #MacAndCheeseRecipe #RecipeOfTheDay #FoodTikTok via Hodo's Kitchen https://www.youtube.com/channel/UCRKj41sek4eLFU_3Olrzplg January 21, 2025 at 05:00AM

[daily-deliciousness]

Pork tenderloin with creamy mustard sauce

[foodmyheart]

Chicken and mushroom in creamy dijon sauce, carrot-potato mash, and broccolini [homemade] Source: https://reddit.com/r/foodporn

http://foodmyheart.tumblr.com | https://campsite.bio/foodmyheart

[caesarsaladreviews]

Caesar salad review 4: Homemade caesar dressing

My mom mentioned to me that she had a really good homemade caesar salad recently so we asked her friend for the recipe and decided to make it tonight.

The recipe is as follows:

1 egg yolk

1/2- 1 tbs anchovy paste (we didn’t have this and it isn’t necessary to add)

1 lemon juiced

1 tsp of pepper

2-3 garlic cloves

1 tbsp dijon mustard

1/4th a cup of red wine vinegar

1/2 cup of olive oil added as you blend

and just a bit of worcestershire sauce

We also added some parmesan cheese because come on. Cheese.

I thought this dressing was amazing. The only thing we wished we had was the ability to make it more creamy. The flavor is good, it’s a bit tangy but it was still really really good. I think the anchovy paste would have made it better honestly.

The croutons we had were cheese crisps since my dad is on keto and croutons are a slippery slope. I thought they worked great for this salad. We also added some bacon, giving it a slightly savory taste as well.

I went back for seconds and would consider this an absolute win. Total score of 7.5/10

[edey63]

8 Chicken Marinade Recipes 🔥🔥

(For 1 to 2 pounds Roughly)

1. Asian Honey Marinade

• Ingredients:

• 1/4 cup soy sauce

• 1/4 cup honey

• 2 tablespoons rice vinegar

• 2 cloves garlic, minced

• 1 teaspoon grated ginger

• 1 tablespoon sesame oil

• Instructions:

• Combine all ingredients in a bowl. Marinate chicken for 1-4 hours for a sweet, savory, and umami flavor.

2. Jalapeno Garlic Marinade

• Ingredients:

• 1/4 cup olive oil

• 2 jalapenos, seeded and finely chopped

• 4 cloves garlic, minced

• Juice of 1 lime

• 1 tablespoon honey

• Salt and pepper, to taste

• Instructions:

• Mix ingredients well. Marinate chicken for 2-4 hours for a spicy and garlicky kick.

3. Italian Marinade

• Ingredients:

• 1/4 cup olive oil

• 1/4 cup red wine vinegar

• 1 tablespoon Italian seasoning

• 2 cloves garlic, minced

• 1 teaspoon dried oregano

• Salt and pepper, to taste

• Instructions:

• Combine and marinate chicken for 30 minutes to 2 hours. Expect a classic, zesty Italian flavor.

4. Fajita Marinade

• Ingredients:

• 1/4 cup olive oil

• Juice of 2 limes

• 1 tablespoon chili powder

• 1 teaspoon cumin

• 1/2 teaspoon paprika

• 1/2 teaspoon cayenne pepper (optional)

• 2 cloves garlic, minced

• Instructions:

• Whisk ingredients together. Marinate chicken for 1-3 hours to get the vibrant, tangy, and spiced fajita flavor.

5. Honey Mustard Marinade

• Ingredients:

• 1/4 cup Dijon mustard

• 1/4 cup honey

• 2 tablespoons apple cider vinegar

• 1/4 cup olive oil

• Salt and pepper, to taste

• Instructions:

• Mix all ingredients. Marinate chicken for 1-2 hours. The result is sweet, tangy, and creamy.

6. Nashville Hot Marinade

• Ingredients:

• 1/2 cup buttermilk

• 1/4 cup hot sauce

• 1 tablespoon paprika

• 1 tablespoon brown sugar

• 1/2 teaspoon cayenne pepper (adjust to taste)

• 1 teaspoon garlic powder

• Instructions:

• Combine ingredients, and marinate chicken for at least 1 hour. Expect spicy, smoky, and slightly sweet notes.

7. Teriyaki Marinade

• Ingredients:

• 1/3 cup soy sauce

• 1/4 cup brown sugar

• 2 tablespoons mirin (optional)

• 1 teaspoon grated ginger

• 2 cloves garlic, minced

• 1/4 cup water

• Instructions:

• Mix until sugar dissolves. Marinate chicken for 1-4 hours for a traditional, sweet-savory glaze.

8. Cilantro Lime Marinade

• Ingredients:

• 1/4 cup olive oil

• Juice of 2 limes

• 1/4 cup fresh cilantro, finely chopped

• 2 cloves garlic, minced

• 1 teaspoon cumin

• Salt and pepper, to taste

• Instructions:

• Blend all ingredients. Marinate chicken for 30 minutes to 2 hours for a bright, zesty, and herbaceous flavor.

These marinades will elevate your chicken dishes, adding variety and bursts of flavor to your meals!