dijon mustard Archives - The Midnight Baker

Sheet Pan Honey Dijon Drumsticks

Judith Hannemann — Sun, 13 Mar 2022 00:00:23 +0000

Sheet pan honey dijon drumsticks are a great way to use this chicken part. Pair them with roast potatoes of the same flavor and you’ve got a dinner hit.

Sheet Pan Honey Dijon Drumsticks: Sheet Pan Dinners Rule!

Yes they do; which is why you see so many of these recipes!

These sheet pan honey dijon drumsticks with roast potatoes are no exception. First and foremost, is the wonderful flavor. Nothing really beats dijon mustard mixed with honey when it comes to chicken.

This is also a good way to use up any chicken drumsticks you have hanging around. Of course it can be made with other parts. It will just require a longer cooking time.

I ended up with a lot of drumsticks when I misread a quantity of packages when I ordered some gourmet chicken. I thought I was ordering four packages of four drumsticks but what I got was four boxes of four packages. OMG!!! So I was looking for ways to use them. This was one way to do that.

Potatoes

In this recipe, it’s more convenient to use those mini potatoes because all they require for prep is to cut them in half. They are more expensive but I was lucky enough that they were on sale so had them on hand.

Of course you can take larger potatoes and cut them in chunks about the same size as the minis. I wouldn’t peel the larger ones either. I’d just scrub them well before using them.

Try to stay away from mealy potatoes such as russet and maris piper (UK equivalent). Here you need a waxy textured potato so it stands up. They don’t have to be Yukon gold; other potatoes of similar texture will be fine–red potatoes for instance.

Grain Mustard

The recipe also calls for grainy mustard. Don’t skimp here–and you know I rarely say this. The grainy mustard is there for a texture and a flavor.

Personally, I love the stuff and add it to a lot of things I cook. Mixed with some mayonnaise, it’s a wonderful sandwich spread. I also add it to my deviled eggs when I have it on hand.

Even though it’s a bit pricy, you will get your money’s worth from it.

The Recipe

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Sheet Pan Honey Mustard Chicken with Roast Potatoes

Gourmet sheet pan meal

Prep Time15

Cook Time40

Course: Main, Main Course

Cuisine: American

Keyword: gourmet sheet pan meals, grainy mustard, honey mustard sheet pan chicken

Servings: 4

Calories: 577kcal

Author: Judith Hannemann

Ingredients

2 tbs Dijon mustard
2 tbs + 2 tsp. honey
1/3 cup plus 3 Tbs olive oil divided
8 chicken drumsticks patted dry
2 1/2 tsp kosher salt divided
1 tsp freshly ground black pepper divided
1 1/2 lb baby Yukon Gold potatoes halved
4 fresh thyme sprigs
1 garlic clove finely minced
3 tbs fresh lemon juice
4 tsp whole grain mustard

US Customary - Metric

Instructions

Place a rack in top third of oven; preheat to 375°F. Whisk Dijon mustard, 2 Tbs honey, and 1 Tbs oil in a medium bowl to combine. Season chicken on all sides with 1 tsp salt and 1/2 tsp pepper. Transfer to bowl with honey mustard and toss to coat.
Toss potatoes, 2 Tbs oil, 1 tsp salt, and remaining 1/2 tsp pepper on a rimmed baking sheet. Arrange drumsticks (skin side up) in the center of pan; discard excess marinade.
Arrange potatoes around outside of pan in an even layer, then turn cut side down . Arrange thyme over potatoes. Roast until chicken and potatoes are golden brown and an instant-read thermometer inserted into thickest part of chicken registers 165F/85C, 30–40 minutes.
Whisk garlic, lemon juice, whole grain mustard, and remaining 1/3 cup oil, 2 tsp honey, and 1/2 tsp salt in a small bowl. Divide chicken and potatoes among plates. Drizzle dressing over chicken, and potatoes

Nutrition

The post Sheet Pan Honey Dijon Drumsticks appeared first on The Midnight Baker.

Deviled Chicken

Judith Hannemann — Wed, 22 Feb 2017 00:00:10 +0000

This deviled chicken tastes awesome and it gets it’s great flavor from pantry staples.

Chicken Never Tasted So Good

One thing I love to do is look at the New York Times’ recipe app. There’s lots of great food there but a lot of recipes use ingredients I can no longer get as easily as I could when I lived in NYC. I still enjoy looking and get some great ideas there.

However, one recipe caught my eye because it used things I already had on hand. I made up the basic recipe but tweaked it slightly because I felt it needed some sweet elements to offset the sour.

I played that hunch and this turned out to be one of the best chicken dishes I have ever made! The only reason I didn’t glom the entire thing was I promised a friend a couple of pieces!

Use A Great Dijon Mustard

The bulk of this deviled chicken’s flavor comes from dijon mustard, so it’s essential to use a great-tasting one.

Maillard and Grey Poupon are good choices, but you’ll never believe that the best-tasting dijon mustard I’ve found is the humble Great Values brand you find in Walmart! Yes, it’s true! I discovered that years ago when I needed quite a bit of dijon mustard for my Maple Dijon Chicken. That’s when I discovered that this brand tasted a whole lot better to me than the more expensive brands.

No Shallots? Substitute Onion

I happen to have had a shallot on hand, but if you don’t then plain old onion will do.

However, I strongly suggest buying shallots for this recipe because it added a superb flavor. Shallots (to me) taste like mild onion mixed with garlic and is slightly smoky. Onions don’t have that full flavor element, but in a pinch they will do.

Treat Yourself To Some Fresh Parsley

Another thing I always have on hand is fresh parsley. This recipe called for it.

During the warm weather, I grow it and when it peters out, I buy the Italian flat leaf. I love the flavor and I will also use it as a garnish in my photography. If I don’t use the whole bunch I buy, I finely chop it and place it on a paper plate–the air will dehydrate it naturally and the best part is, it keeps it’s deep-green color for a long time.

The Recipe

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Deviled Chicken

This deviled chicken tastes awesome and it gets it’s great flavor from pantry staples.

Prep Time15

Cook Time50

Total Time1 5

Course: Chicken

Cuisine: American

Keyword: chicken, deviled chicken, dijon

Servings: 4 -6

Calories: 549kcal

Author: Judith Hannemann

Ingredients

5-6 bone-in skin on chicken thighs
Salt and freshly ground pepper to taste
1 tbsp unsalted butter
2 tbsp olive oil
2 tbsp Dijon mustard
1 tbsp maple syrup -OR- pancake syrup
4 tbsp fresh or canned chicken broth
2 tbsp finely chopped shallots
2 large garlic cloves minced
4 tbsp Panko bread crumbs
4 tbsp finely chopped parsley divided

Instructions

Preheat the oven to 425 degrees.
Sprinkle the chicken with salt and pepper.
In a baking dish large enough to hold the chicken in one layer, melt the butter, and add the olive oil. Add the chicken legs, and turn them in the butter mixture until well coated. Place the chicken, skin side down, in the oven. Bake for 25 minutes.
Meanwhile, blend the mustard maple syrup and chicken broth in a small bowl with a whisk. In another small bowl blend well the shallots, garlic and bread crumbs, plus 2 tablespoons parsley. Set aside.
Loosen the chicken from the pan with a fork or spatula. Then with a pastry brush, brush the chicken on both sides with the mustard mixture. Arrange the chicken skin side up, return them to the oven, and bake for 15 minutes more.
Sprinkle the chicken evenly with the shallot mixture. Reduce the heat to 400 degrees, and bake for 10 minutes longer or until lightly browned. Sprinkle with the remaining parsley.Serve immediately.

Notes

Any chicken parts may be substituted, but cooking times may need to be adjusted. The times in the recipe are based on medium-larger chicken thighs (bone in)

Nutrition

*Adapted from NYT

The post Deviled Chicken appeared first on The Midnight Baker.

Dijon Coleslaw

Judith Hannemann — Thu, 07 Apr 2016 23:00:52 +0000

Whole-grain dijon mustard makes this coleslaw a treat to eat!

I’m always left with a half a head of cabbage after St. Patrick’s Day and I’m always looking for ways to use it up before I forget about it and it goes bad.

Since I planned to make some KFC Copycat Fried Chicken this week, I could think of nothing better to use that cabbage in but coleslaw.

Recently I bought some whole-grain dijon mustard because I really wanted to try it. So I used some of it in my French Onion Soup Pork Chops and liked it so much I wanted to use it in other dishes as well.

There’s lots of coleslaw recipes out there–and some use mustard. Mostly the mustard they use are the yellow or “fireman’s” mustard in the dressing. I figured I could easily substitute dijon.

The dijon works very well in the dressing. The one thing I like about the whole grain is that there’s that little extra crunch from the whole mustard seeds in it. The whole grain variety is not as intense as the creamy kind. I’d go as far to say that the grainy kind is so good, you can eat it alone with a spoon. Yep, it’s more expensive, but I think for the taste alone, it’s worth it because you can use it in and on so many things. If you already have regular dijon in the fridge, substitute that but I’d say use a tad less than what the recipe calls for because of the more intense taste.

This is nice eaten right after you toss the dressing into it–then it’s like a nice shredded cabbage salad. Letting it sit turns it into coleslaw–coleslaw is really a pickle of sorts. The bulk will reduce somewhat as it “pickles” like any slaw. You’ll also end up with more dressing than you started with because the process of pickling will draw water out of the cabbage–so when you first mix in the dressing it’ll look like you went “cheap” with it. But it will be enough

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Dijon Coleslaw

Whole-grain dijon mustard makes this coleslaw a treat to eat!

Prep Time10

Total Time10

Course: salads

Cuisine: American

Keyword: coleslaw, coleslaw recipe, dijon

Servings: 4 -6

Calories: 227kcal

Author: Judith Hannemann

Ingredients

4-5 cups shredded cabbage
1 tsp kosher salt

DRESSING

1/2 cup mayonnaise
2 tbsp white wine or champagne vinegar see NOTES
2 tsp sugar
1 tsp celery seed
1 tbsp whole-grain dijon mustard see NOTES

Instructions

Place shredded cabbage and salt in a large bowl and toss to coat; let sit 10 minutes
Mix dressing ingredients together in a small bowl then mix with the cabbage.
Cover and refrigerate for at least 4 hours--the longer the better.

Notes

Regular dijon may be substituted but use 1/2 tbs as the flavor is more intense.

White vinegar may be substituted but the wine/champagne vinegar will taste a lot better.

Nutrition

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