Tag Archives: Mustard

Caesar Salad

28 Jul

It’s been a salad-for-dinner type week at my house! My AC went out, so there was no cooking allowed. Plus, on holidays that allow fireworks, people in my neighborhood go crazy! We are total cheapskates and don’t ever bother purchasing our own. There really is no point! We just set up our lawn chairs and rotate as necessary – there are fireworks going off everywhere! My three year old is the most excited about the fact that she is not afraid of fireworks this year. People probably think she’s terrified because she runs around screaming like crazy. But she’s just so darn happy to enjoy them. 🙂

Fireworks are awesome (especially since aerials are legal now!), but they make for some late nights for little people ’round my house. But how do you say no? Especially since the booms would keep them up anyways? Plus we hit the water park, went horseback riding, ran a marathon…ok…just kidding. But we are worn out! And sometimes get distracted until everyone is way too hungry to wait for dinner to take forever to make. Anyone else run into this issue during the summer? Too much of too many good things…at least you can’t get too much of this too good salad. Whip it up, and enjoy it sitting in your lawn chair while you watch other people’s pyrotechnic displays.

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1/3 cup mayonnaise

1 1/2 Tbsp Dijon mustard

3-4 garlic cloves, roughly chopped

3 Tbsp lemon juice

1/2 Tbsp white wine vinegar

1/4 tsp salt

1/4 tsp pepper

1 cup olive oil

2-3 Tbsp milk (if needed)

8 oz chicken breast

1-2 heads romaine lettuce (about 12 cups chopped)

1/2 cup shredded Parmesan cheese


Combine mayonnaise, mustard, garlic, lemon juice, vinegar, salt, and pepper in a blender and process until smooth. With blender running on low speed, slowly pour olive oil in a steady stream just until fully incorporated. Only if needed, add milk by the tablespoon until desired consistency is reached. Place 1/2 cup dressing in a zip lock bag with chicken and marinate at least 30 minutes or as long as overnight. Place remaining dressing in refrigerator to chill.


Remove chicken from marinade and grill until cooked through. Wash lettuce and chop into bite-sized pieces. Toss with Parmesan cheese and prepared chicken (can add croutons). Toss with dressing, to taste.


Honey Mustard Irish Chicken

25 Jul

We celebrated Pioneer Day today. It started out a little rocky – our AC went out yesterday. Not very convenient timing, considering we are in the hottest months of summer, and I’m not one who emulates the long-suffering of those celebrated Pioneers…when I’m hot, I’m cranky. So, instead of waiting, we called the 24 hour guys and paid a little extra for the inconvenience. Huzzah.

We closed the doors on our house as the repaired AC worked over time to cool things off, and set up some lawn chairs to enjoy the fireworks being set off in our neighborhood. The night cooled off nicely, and my irritation of the day began to fade. And then, I heard my little five year old. “Oh…aren’t they beautiful?” I almost cried…isn’t that silly? But it wasn’t, “Wow, cool.” or “Awesome!” That specific word, “beautiful,” just got to me. I had been missing most of the beauty in my day because I was so focused on being grumpy. And then, to push my blubbering over the edge, my three year old looked into the sky and sighed. “Mom! A star. I love this night.” Big, colorful explosions or a small, single star – kids find beauty. This is why God makes us parents – so we don’t forget to look around every now and again, regardless if we’re hot. 🙂

Because I have AC again, I can actually use my stove without worrying about creating a heat wave. I love when you can make dinner in a single pan! That is beautiful to me.

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1/4 cup honey
1 tablespoon coarse-ground mustard
1/2 tablespoon salt
1/4 teaspoon pepper
2 tablespoons butter, divided
1 lb chicken breasts
1 pound (about 8) small red potatoes, quartered
3 carrots, peeled and cut into 3/4-inch chunks
1 onion, cut into 1-inch wedges
Combine honey, mustard, salt and pepper in small bowl; set aside. Melt 1 tablespoon of butter in large skillet over medium-high heat. Add chicken; cook for about 4 minutes on each side until the chicken is lightly browned. Transfer chicken to a plate. Melt remaining 1 tablespoon butter in the same skillet. Add vegetables; cook, stirring occasionally for 6 to 8 minutes, or until lightly browned. Place chicken breasts on top of the vegetables. Pour the honey mixture over the chicken and vegetables. Cover; reduce heat to low and cook, stirring the vegetables once, for about 10 to 12 minutes, or until vegetables are tender and chicken is thoroughly cooked.

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Alice Springs Chicken

10 Jul

I made ice cream for dinner last night. Well, I guess I made ice cream instead of dinner last night. Unless you can count boiling eggs as preparing dinner. Now, before you pass too quick a judgement – no, I did not feed my family only boiled eggs (my kids would have been excited, but I personally hate boiled eggs) – we made Chef Salad. You have to have at least a few nights a week where dinner requires no more than five minutes of prep! Our Chef Salads, though pretty darn tasty, aren’t going to make the cut for the blog because I really don’t need a recipe to whip one of those up. My ice cream, on the other hand, will…but I haven’t taken pictures yet :). You’ll have to wait for that one (coconut banana! – you can’t wait, I know…patience…I’m sure I’ll have some today and I’ll do my best to take a picture before I eat it all). Luckily, I cook more often than I manage to blog, so I have a few recipes waiting in the wings for such an occasion as this.

Ever been to Outback Steakhouse? Ever been to Outback Steakhouse and ordered something other than steak? If you have, you can join the ranks of those of us who have tasted the heaven that is Alice Springs Chicken – yum.



4 pieces skinless, boneless chicken breasts

6 pieces bacon – fried crisp

1/2 tsp Lowry’s season-all

1 cup sliced mushrooms

3 cups shredded cheese – Cheddar, Colby, or Monterey Jack

honey mustard

Preheat oven to 350^F. Rub chicken breasts with season-all and set aside to marinate for 1 hour. While breasts are marinating, fry bacon crisp and drain (or, you can save the bacon grease and use it to cook the chicken in – it gives a little extra flavor). Shred cheese and set aside. Take chicken from marinade and sautĂ© on medium heat in pan with just enough oil to prevent sticking. Cook on both sides until a slight, golden color and cooked in the middle. Remove from pan. Place chicken in oven-safe pan and cover with honey mustard. Cover with layer of mushrooms, three slices of back, and then cover each piece with cheese. Bake in oven until cheese is melted – 15-20 minutes. Serve over rice.

*You can also add chopped artichoke hearts!

Honey Mustard:

1/2 cup prepared mustard

1/4 cup honey

1/4 cup light corn syrup

1/4 cup mayonnaise

Blend all together until completely smooth and free from lumps.