Got the recipe from here
- 3 Tablespoons extra hot prepared horseradish
- 1/4 cup sour cream
- 1 teaspoon Dijon mustard
- 1 Tablespoon mayonnaise
- 1 Tablespoon chopped chives
- Mix ingredients together. Serve as a sauce for steak or roast
Got the recipe from here
Got the recipe from here
12 ounces ground turkey
2 teaspoons vegetable oil
8 ounces white mushrooms, chopped
3 scallions, chopped
2 cloves garlic, minced
One 6-ounce can water chestnuts, chopped
1/4 cup soy sauce
1 tablespoon brown sugar
1 tablespoon rice wine vinegar
3 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1 tablespoon Sriracha sauce
1/2 teaspoon sesame oil
8 to 12 large iceberg lettuce leaves, cleaned and dry
Shredded carrots, for serving
Bean sprouts, for serving
Chopped fresh cilantro, for serving
Remove from the heat.
and 1/4 cup water.
my friend Karen made me this dressing one night and I fell in LOVE with it instantly! So tangy and sweet! Best Vinaigrette I’ve had!
It’s my go to Vinaigrette dressing!
1 Cup canola oil
Got the recipe for this from here
Preheat the oven’s broiler and set the oven rack at about 6 inches from the heat source; prepare the rack of a broiler pan with cooking spray.
Got the inspiration for this recipe from here
coat a cast iron skillet with olive oil
about 10-15 15 minutes. Remove from heat and set aside while you prep the rest.
and egg. (I also added a little dill to my crab cakes)
Then Add the cooled, cooked veggies.
Cover and chill in the refrigerator for 30 minutes.
While the crab cake chilled I made some remoulade sauce…
I ALWAYS use this recipe because it’s the bestest!
1 C mayonnaise
the recipe calls for Creole mustard, but I don’t have creole mustard, so I use grainy mustard and horseradish and I do 1/4 cup grainy mustard and then about a 1-2 TBSP of Horseradish
1 teaspoon cayenne pepper
1 lemon, juiced
1 tablespoon Worcestershire sauce
1 teaspoon paprika
I also add Cajun seasoning, to taste as well
OK now back to the crab cakes
scoop about 1/4 cup of cab mixture into your hands and form a crab ball and then form into a crabby patty and place on a plate or cutting board (like I did) and finish making the cakes until all of the crab mixture is gone.
Then heat a large cast iron skillet and a small cast iron skillet to medium heat and add a little oil to the bottom of each pan to coat it. I did two pans so I could cook all the crab cakes at once
Don’t overcrowd the cakes so you can flip them.
Addapted the recipe from here
1 smallish head of Napa cabbage, chopped
2 red bell peppers, thinly sliced into long strips
1 bunch chopped green onion
1/2 cup chopped cilantro
For the Dressing:
2 Tbsp rice vinegar
2 tsp. I used the pickled ginger, chopped (like what they use at sushi restaurants)
2 tsp. Dijon mustard
1 tsp. sesame oil
1 Tbsp agave nectar (I ran out, so I used 1 tbsp of agave nectar and 1 tbsp of honey)
salt and fresh-ground black pepper to taste
3 Tbsp vegetable oil
1/3 cup dry-roasted peanuts (I added only to my portion, as the hubby doesn’t like peanuts in his food)
then what I did was grabbed my handy-dandy hand blender and turned it on and then poured the oil in and made sure everything was mixed together really well, made the dressing nice and thick and creamy. Set the dressing aside until ready to use
I have made this salad before and I poured all the dressing over it and it did not keep well for the next day! So I recommend only adding dressing to what you eat and then if you have leftovers and you want some the next day, store the salad and dressing separate and then just add dressing to salad the next day.
When making this I used chicken breasts and I should have used chicken thighs like the recipe calls for! But I was trying to be healthier and use white meat! But damn it I like dark meat better! So take it from me use chicken thighs! I wasn’t too sure about this dish when I made it…dijon mustard with maple syrup and rice vinegar and rosemary…I was undecided if I like this or not! So I am going to remake it and use chicken thighs and I didn’t have REAL maple syrup! So I can’t say that I didn’t like it or I liked it…
1 1/2 – 2 pounds boneless, skinless, chicken thighs (most of the fat cut and discarded) (I used chicken breasts)
1/2 cup Dijon mustard (must be Dijon mustard, no substitutes) (I used grain Dijon too)
1/4 cup pure maple syrup (again, no substitutes. No fake Aunt Jemima stuff)
1 tbsp. rice wine vinegar
1/4 tsp. salt
1/4 tsp. ground black pepper
1 tbsp. cornstarch
2 tsp. fresh rosemary for garnish
1.Preheat oven to 450 degrees. Line a 8×8″ oven-proof pan with 2 layers of tin foil.
Turn the chicken around in the sauce to make sure it gets all coated.
4.Bake, uncovered, for 40 minutes.
5.Remove from oven and let chicken sit for 5 minutes then transfer to a plate. Do NOT discard the liquid.
6.Immediately after plating chicken, whisk in the 1 tbsp. of cornstarch into the liquid in the pan. You’ll create a nice, thick sauce to drizzle over your chicken. You need to do cornstarch mixing immediately because the liquid needs to be hot in order for it to thicken properly. If it’s still not thickening after 1 tbsp., you can add a little more.