Tag Archives: mayonnaise

CHICKEN WITH A CREAMY MUSTARD SAUCE

22 Tuesday Mar 2016

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First thing in the morning will find me taking my thyroid medicine with a swallow of water, moisturizing my face, and glossing my lips, changing into my exercise clothes and oftentimes making my way to the laundry room to put on the first load of the day before going downstairs to walk on the treadmill.

On this particular morning, my trusty partner in cleanliness was clearly worn out. After emitting a few clicks and moving straight to the wash cycle – agitating clothes without any water, I informed my husband our washing machine was broken down and no longer functioning.

By the end of the day, having cooked dinner (Chicken with a Creamy Mustard Sauce) tried out a new exercise class with friends, and cleaned up layers of dust and years of randomly dropped objects out from behind the washer and dryer, my husband, to my everlasting gratitude and delight, installed the new washing machine he had purchased after leaving work that day.

CHICKEN WITH A CREAMY MUSTARD SAUCE

chicken with a creamy mustard sauce

2 teaspoons oil

3 tablespoons flour

1/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

4 chicken breasts

1/3 cup sour cream

1/4 cup chicken broth

1 tablespoon Dijon mustard

3 tablespoons mayonnaise

chopped fresh dill

In a large skillet, heat oil on medium. Mix flour, salt and 1/4 teaspoon of the pepper in a plate or bowl. Lightly coat chicken in flour mixture. Add chicken to skillet and cook 7 to 8 minutes, turning once or until golden on the outside and juices run clear. Remove to a plate, cover to keep warm. Reduce heat to low. Meanwhile, mix together sour cream, chicken broth, mustard and mayonnaise. Add to skillet. Simmer for 1 minute. Serve chicken with sauce, and dill sprinkled on top.

Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, April 2006

www.arkansasonline.com/

MOONSHINE AND PEAR NECTAR COCKTAIL and PIMENTO CHEESE and SOUTHERN PECAN AND APPLE SALAD and CORN AND CRAB CHOWDER and SWEET TEA AND LEMON CHESS PIE

08 Friday Jan 2016

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Before the complete chaos of the Holiday Season was upon us, we hosted our Supper Club for an evening of “Southern Magic”.

arkansas whisky

We began the festivities in the downstairs bar area, by offering an “Arkansas Select Club Whiskey” (curiously distilled in Canada), a Moonshine and Pear Nectar Cocktail, made with liquor given to us by a friend and garnished with rosemary from the garden of another friend, and the Southern staple, Pimento Cheese.

We moved upstairs to the dining room for the Salad, Soup and Main Courses, then gathered the kids and welcomed “Joey the Magician” and his incredible, spectacularly astonishing show, before serving dessert.

joey the magician– Joey the Magician performing a magic trick

MOONSHINE AND PEAR NECTAR COCKTAIL

moonshine and pear nectar cockail

3 ounces moonshine

24 ounces pear nectar

chilled sparkling wine

6 rosemary sprigs

6 pear wedges

Pour 1/2 ounce of moonshine and 4 ounces pear nectar into each cocktail glass, top with sparkling wine. Stir, and garnish each with a rosemary sprig and a pear wedge.

Enjoy!

Recipe adapted from Martha Stewart

www.marthastewart.com/

PIMENTO CHEESE

pimento cheese

3 piquillo peppers, roasted

4 ounces cream cheese, at room temperature

1/2 cup mayonnaise

1/2 teaspoon hot sauce

1/2 teaspoon salt

1/4 teaspoon sugar

1/8 teaspoon cayenne pepper

1/8 teaspoon white pepper

1/8 teaspoon smoked paprika

1/4 cup pickled onions, plus 2 tablespoons of the brine

1 pound sharp cheddar cheese, grated

Cut the peppers lengthwise in half, open out flat on a cutting board and scrape away all the seeds and membrane. Dice the peppers.

Put the cream cheese in the bowl of an electric stand mixer and beat until softened. Add the mayonnaise and mix well. Add the hot sauce, salt, sugar, cayenne pepper, white pepper and smoked paprika and stir to blend. Add the pickled onions, brine and cheddar cheese and stir again. Fold in the diced piquillo peppers.

Cover and refrigerate until ready to serve.

Enjoy!

Recipe adapted from Sean Brock

gardenandgun.com/article/how-sean-brock-makes-pimento-cheese

SOUTHERN PECAN AND APPLE SALAD

southern pecan and apple salad

2 tablespoons butter

1/3 cup brown sugar

1 cup pecan halves

3 teaspoons orange zest

juice of 1 orange

1 teaspoon Dijon mustard

1 tablespoon white wine vinegar

3 tablespoons olive oil

salt

freshly ground black pepper

arugula

2 Arkansas Black Apples, peeled, cored and diced

Spray a cookie sheet with cooking spray. Heat a large saucepan over low heat, add butter and sugar. Simmer a couple of minutes, stirring occasionally, until sugar has completely dissolved and the mixture darkens. Gently stir in pecans until well coated. Transfer nuts to cookie sheet, use the back of a spoon to separate them into one layer. Allow to cool.

Combine orange zest, orange juice, mustard, vinegar, and oil in a large bowl, stir well with a whisk. Season with salt and pepper.

Divide greens and apples among plates, top with pecans and drizzle with the dressing.

Enjoy!

Recipe adapted from Jamie Oliver

www.jamieoliver.com/

CORN AND CRAB CHOWDER

corn and crab chowder

olive oil

1 parsnip, peeled and cubed

3 ounces prosciutto, diced

1 onion, chopped

2 tablespoons butter

1/3 cup flour

1/2 cup white wine

2 cups milk

2 cups chicken stock

1 (15 ounce) can creamed corn

1 pound of crabmeat

salt and pepper to taste

Drizzle olive oil in a saute pan, add the parsnip, prosciutto and onion. Cook and stir until prosciutto is crispy and onions are translucent.

Melt butter in a large pot over low heat. Whisk in flour until mixture becomes creamy. Continue to cook for a few more minutes, stirring occasionally. Stir in wine. Slowly add milk and chicken stock. When the mixture is creamy and hot, stir in bacon mixture, creamed corn and crabmeat. Season with salt and pepper and simmer for 10 minutes.

Enjoy!

Recipe adapted from All Recipes

allrecipes.com/

SWEET TEA LEMON CHESS PIE

sweet tea lemon chess pie

FOR THE CRUST

3 ounces cream cheese, at room temperature

1 stick unsalted butter at room temperature

1 1/4 cups flour

FOR THE FILLING

2 sticks unsalted butter, at room temperature

2 cups sugar

zest of one lemon

8 large egg yolks

3/4 cup warm, freshly brewed black tea

1 tablespoon vanilla extract

1 teaspoon apple cider vinegar

1 tablespoon fresh lemon juice

2 tablespoons flour

2 teaspoons cornmeal

FOR THE CRUST

Beat the cream cheese and butter in a bowl with an electric mixer until well combined. Add the flour and mix at low speed until the dough comes together into a ball. Pat the dough evenly into a 9-inch pan. Place in the freezer while preparing the filling.

FOR THE FILLING

Beat the butter in a bowl with an electric mixer until light and fluffy. Gradually beat in sugar. Beat in the zest. Add the egg yolks 1 at a time, mixing well after each addition and scraping the bowl often. Slowly add the tea, vanilla, vinegar and lemon juice. Add the flour and cornmeal. Scrape the bowl and mix well.

TO ASSEMBLE

Heat oven to 350F. Remove the crust from the freezer and pour in the filling. Bake for 50 minutes. Cool to room temperature on a wire rack and then chill at least 2 hours before serving.

Enjoy!

Recipe adapted from Serious Eats

www.seriouseats.com/…/sweet-tea-lemon-chess-…

PARMESAN GLAZED TOMATOES

22 Sunday Nov 2015

Posted by in Recipes, Vegetables

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While growing up, baked or fried tomatoes were a familiar sight on a lazy morning breakfast plate, alongside bacon and baked beans. These Parmesan Glazed Tomatoes take the tradition one step further with a tasty, cheesy, melty delicious coating.

PARMESAN GLAZED TOMATOES

parmesan glazed tomatoes

3 tomatoes, cut into 3/4-inch slices

3 tablespoons mayonnaise

6 tablespoons freshly grated parmesan cheese, divided use

1 teaspoon Dijon mustard

2 tablespoons finely chopped fresh parsley, divided use

salt and freshly ground black pepper

Heat oven to 400F. Arrange tomatoes in a baking pan large enough to hold them in a single layer. In a small bowl, combine mayonnaise, 3 tablespoons of Parmesan, the mustard, and 1 tablespoon of the parsley.

Season with salt and pepper to taste. Spread the mayonnaise mixture on the tomatoes and sprinkle with the remaining 3 tablespoons of Parmesan. Bake tomatoes for 10 minutes, or until heated through. Turn on broiler. Broil tomatoes 4 to 6 inches from the heat for 2 minutes, or until the topping is golden and bubbly. Sprinkle with remaining 1 tablespoon of parsley.

Enjoy!

WALDORF SALAD

04 Wednesday Nov 2015

Posted by in Recipes, Salad

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Following a busy couple of days of entertaining, we were in the mood for a simple family dinner. While my husband roasted a nourishing chicken, I put together a Waldorf Salad – the crisp, creamy earthiness complimenting the succulent meat perfectly.

WALDORF SALAD

waldorf salad

4 to 6 red apples

2 tablespoons lemon juice

2 tablespoons sugar

1/4 teaspoon salt

1 1/2 cups diced celery

2/3 cup chopped walnuts

1 cup mayonnaise

Core apples, chop into cubes. Toss with lemon juice. Mix apples with sugar, salt, celery, walnuts and mayonnaise.

Enjoy!

Recipe adapted from Arkansas Living, January 2014

www.aecc.com/arkansas-livin…

MARINATED PORK SHOULDER SANDWICHES AND SIMPLE COLESLAW

12 Saturday Sep 2015

Posted by in Pork, Recipes, Vegetables

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This year the Houseboat Vacation was cut a bit short for us ladies. I left after a few days, so Mum and my Aunt could catch their plane back to New Zealand, and my daughter could catch her bus to school. Although it was very difficult to leave, I did enjoy the quiet and calm, getting my daughter settled into a new school and the solitary, tranquil time to myself to catch up on life after a busy summer.

MARINATED PORK SHOULDER SANDWICHES

marinated pork shoulderFOR MARINADE

1 cup chopped onion

1/2 cup chopped garlic

1/2 cup brown sugar

2 tablespoons cajun seasoning

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon crushed red pepper

1 teaspoon salt

1 cup white vinegar

1/2 cup wine

1/2 cup Italian dressing

1/4 cup apple juice

1/3 cup Worcestershire sauce

2 tablespoons corn syrup

2 teaspoons molasses

2 dashes soy sauce

FOR PORK

1 (8-pound) bone-in pork shoulder roast

hamburger buns

MAKE MARINADE

Mix all ingredients in a bowl.

PREPARE PORK

Score pork on all sides with a knife, making 1/4-inch cuts in a cross hatch pattern. Put pork into a large zip-top plastic bag set inside a bowl. Pour half of marinade over pork in bag and turn pork to coat. Press out excess air, seal bag and chill at least 4 hours and up to 24. Chill remaining marinade.

Prepare an outdoor grill for indirect cooking (I used the oven). Remove pork from bag and pour marinade from bag and reserved marinade into a small saucepan. Bring to a boil, then reduce heat and simmer 5 minutes. Chill 2 1/2 cups to use as a finishing sauce later. Keep remainder to baste pork..

Set pork on unlit side of grill with a disposable foil pan beneath it to catch drips. Grill, covered, turning and brushing with marinade every hour and maintaining medium-low heat, until a meat thermometer inserted into the thickest park registers 185F to 190F, and pork is tender, about 7 to 8 hours. Transfer pork to a platter, cover with foil and let stand for 20 minutes. Shred pork and drizzle with reserved sauce.

Serve on buns.

Enjoy!

SIMPLE COLESLAW

simple coleslaw

6 cups shredded cabbage

2 cups grated carrot

2/3 cup mayonnaise

2 tablespoons Dijon mustard

2 tablespoons white wine vinegar

salt and freshly ground black pepper

In a bowl, toss together cabbage, carrots, mayonnaise, mustard and vinegar. Season with salt and pepper.

Enjoy!

Recipe adapted from Martha Stewart

www.marthastewart.com/

 

 

 

TRAVEL TUESDAY – RUSH, ARKANSAS and TARRAGON WALNUT CHICKEN SALAD

18 Tuesday Aug 2015

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We wanted one more fun adventure before school was back in session, and travel was once again restricted by the school schedule. We chose a ghost town as our destination – Rush, Arkansas, which we first heard about when we were out for dinner at a local restaurant, and our waiter had just returned from the uninhabited town. Zinc carbonate ore was discovered in the late 1880’s, which resulted in many mines being built, and the town growing to support the workers and their families. At its height, Rush was said to have 5000 people living there. After World War 1 the bottom fell out of the zinc market and the mines were abandoned. The buildings date from the early 1900’s and were inhabited until the 1960’s.

We investigated the deserted homes, which immensely disappointed my youngest, who was expecting something more like the Wild West – with tall buildings you could walk in and out of, and tumble weeds blowing down a dusty street.

rush arkansas
house, rush arkansas– abandoned homes in Rush, Arkansas

We then drove on a little further and found a beautiful, peaceful spot in a campground by the Buffalo River, spread out a picnic and enjoyed a lovely lunch. After we had eaten, my husband and I relaxed on a blanket while the kids played near by, doing cartwheels, exploring the river bank and attempting to catch fish in the net we had bought along the way when we stopped at a Dollar General for the mayonnaise I needed to mix into the chicken salad. We finished our restful day with a short walk around the well sign posted ruins of the mines and buildings.

TARRAGON WALNUT CHICKEN SALAD

DSC_0210

4 boneless skinless chicken breasts

1/4 cup mayonnaise

1/4 cup sour cream

1 tablespoon tarragon vinegar

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 tablespoons walnut oil

2 tablespoons chopped fresh tarragon

1 cup chopped walnuts

1/2 cup chopped dried apricots

lettuce leaves for serving

Place chicken in a large pot, add enough water to cover chicken. Bring to a gentle boil over medium-high heat. Reduce heat to low, simmer 15 minutes or until no longer pink in the center. Remove chicken from liquid, cool and cut into 1/2 inch cubes.

In a small bowl, blend together mayonnaise and sour cream, stir in vinegar, salt and pepper. Whisk in walnut oil until blended. Stir in chopped tarragon, walnuts and apricots, mix well. Stir in the chicken, cover and refrigerate.

Place lettuce on plates, top with chicken salad.

Enjoy!

Recipe adapted from Cooking Pleasures, April/May 2002

www.magazine-agent.com/Cooking-Pleasures/Magazine

ARTICHOKE PARMESAN DIP

08 Wednesday Jul 2015

Posted by in Appetizers, Recipes

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My Aunty always thought artichokes never looked or sounded appealing, and consequently, had never tried them. However, anything mixed with cheese and mayonnaise is bound to taste good, so I made this Artichoke Parmesan Dip to give her a sample of the exquisite thistle, and she even asked for the recipe to take home.

ARTICHOKE PARMESAN DIP

artichoke parmesan dip

1 tablespoon olive oil

1/2 an onion, finely chopped

1 (14-ounce) jar of artichoke hearts, drained and chopped

1/2 cup half and half

1/2 cup freshly grated mozzarella cheese

1/2 cup freshly grated parmesan cheese

1/3 cup mayonnaise

4 ounces cream cheese, chopped

1/4 teaspoon dried oregano

1/4 teaspoon garlic powder

Heat oil in a medium saucepan over medium heat. Add onion, cook and stir until translucent. Stir in artichoke hearts, half and half, mozzarella, parmesan, mayonnaise, cream cheese, oregano and garlic powder. Cook over medium heat, until cheeses are melted, stirring frequently. Transfer to serving bowl.

Enjoy!

Recipe adapted from Crock Pot Party Foods and Appetizers, November 2013

www.crock-pot.com/

GRILLED CHICKEN TACOS WITH CREAMY CHIPOTLE SAUCE

02 Monday Mar 2015

Posted by in Chicken, Recipes

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We ate these delicious, piquant Chicken Tacos, in the dining room, gathered around the fire, dreaming of the warmth of Spring that will hopefully be joining us very soon.

Even though snow was on the ground all around, my husband gallantly offered to barbecue the chicken on the grill out on our back deck, cooking it to smoky, sunny perfection.

GRILLED CHICKEN TACOS WITH CREAMY CHIPOTLE SAUCE

grilled chicken tacos with chipotle sauce

SAUCE

2 chipotles in adobo, finely chopped

1/2 cup mayonnaise

1/2 cup sour cream

1 teaspoon lime juice

1/8 teaspoon salt

1/8 teaspoon ground black pepper

TACOS

1 tablespoon ground cumin

1 tablespoon salt

1 teaspoon dried thyme

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon paprika

1/4 teaspoon ground black pepper

2 garlic cloves, minced

1/4 cup olive oil

2 teaspoons lime juice

2 boneless, skinless chicken breastes

8 corn tortillas, warmed

4 radishes, cut into matchsticks

1/4 cup cilantro leaves

2 limes, cut into wedges

TO MAKE SAUCE

In a medium bowl, combine all ingredients.

TO MAKE TACOS

Heat a grill to medium-high heat. In a large bowl, combine cumin, salt, thyme, garlic powder, onion powder, paprika, pepper, garlic, olive oil and lime juice. Add chicken, toss to coat. Grill chicken, turning once, until cooked through, about 8 minutes per side. Transfer to a bowl, let rest a few minutes, and cut into bite size pieces.

For each taco, add chicken to a tortilla, drizzle with sauce, and top with radishes and cilantro to taste. Serve with lime wedges.

Enjoy!

Recipe adapted from Oprah Magazine, July 2014

www.oprah.com/

CHINESE CHICKEN SALAD

23 Monday Feb 2015

Posted by in Asian, Chicken, Recipes, Salad

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The evening was a marvelous, companionable, relaxed and comfortable time of sharing, debating personal favorites from the big screen, the happenings and appearances before us on the little screen, and exquisite Chinese fare and champagne.

Because I knew others were invited to The Oscars watch party, I dared not go so far as to wear my pajamas and cause undue alarm (although those that wore their PJ’s were nothing short of adorable!) – instead, showered and clothed myself in a clean pair of yoga pants, and the minimum of make-up. I was thankful, that at least on this one cozy, lazy Sunday evening, I was on the couch with my feet encased in a warm pair of socks instead of a towering pair of potentially painful heels.

Even though we were invited to bring our favorite Chinese take-out – I had found this recipe for Chinese Chicken Salad I thought sounded interesting, and wanted to try it. However, after sampling all the other fabulous dishes, procured from restaurants around town, I fell in love with the Eggplant with Garlic Sauce, a dish I hadn’t even wanted to try, and now cant stop dreaming about!!

CHINESE CHICKEN SALAD

chinese chicken salad

In a bowl, combine 2 chopped cooked chicken breasts; 1 sliced carrot; 4 radishes, thinly sliced; 1 head napa cabbage, finely chopped; 1 red bell pepper, chopped; and 2 tablespoons chopped cilantro. Place 1/2 teaspoon sesame oil, 1 tablespoon soy sauce, 1/2 teaspoon minced ginger, 1 tablespoon rice vinegar, 1 1/2 tablespoons almond butter, 1 tablespoon of mayonnaise and 1 tablespoon vegetable oil in the bowl of a food processor; pulse to combine (I doubled the dressing, and it may have been just a little too much – although it tasted great, the salad looked a little weighed down). Add dressing to salad and toss to combine. Top with black and white sesame seeds.

Enjoy!

Recipe adapted from Parenting Magazine, July 2013

www.parenting.com/recipes

FROSTED CAULIFLOWER and WHOLE ROASTED HEAD OF CAULIFLOWER

08 Sunday Feb 2015

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These two dishes were a pleasant and satisfying change from our usual cauliflower sides – simply roasted, drizzled with olive oil and sprinkled with salt and pepper – and we also really enjoyed the dramatic presentation.

FROSTED CAULIFLOWER

frosted cauliflower

1 head cauliflower

2 tablespoons water

FROSTING

3/4 to 1 cup mayonnaise

1 teaspoon mustard

1/2 cup diced onions

1 clove garlic, minced

grated cheese of choice

Remove core from cauliflower but leave head whole. Place cauliflower head upside down in a covered casserole. Add water and microwave 9 minutes. Drain.

TO MAKE FROSTING: In a medium bowl, mix together the mayonnaise, mustard and onions. Spread mixture on top of cauliflower and sprinkle with grated cheese. Microwave on HIGH for 2 minutes, or until cheese melts. Serve whole or cut in wedges.

Enjoy!

Recipe adapted from The Arkansas Democrat Gazette

www.arkansasonline.com/news/features/food/

WHOLE ROASTED HEAD OF CAULIFLOWER

whole roasted cauliflower

6 1/2 cups cold water

2 1/3 cups white wine

1/4 cup salt

1 dried bay leaf

1/4 cup fresh lemon juice

6 tablespoons olive oil

2 tablespoons unsalted butter

4 teaspoons crushed red pepper

2 1/2 teaspoons sugar

1 whole head cauliflower, green leaves on bottom trimmed off

olive oil

sea salt

Whipped Goat Feta Cheese (recipe follows)

Heat oven to 500F.

In a 4-quart saucepan, combine the water, wine, salt, bay leaf, lemon juice, olive oil, butter, crushed red pepper and sugar. Add cauliflower, and bring to a boil over medium heat. Reduce heat, and simmer of 15 minutes or until a knife is easily inserted through center of cauliflower. Do not overcook.

Transfer cauliflower to a rimmed baking sheet. Discard liquid. Bake for about 15 minutes or until golden brown. Drizzle with olive oil, and sprinkle with sea salt. Serve with Whipped Goat Feta Cheese.

WHIPPED GOAT FETA CHEESE

3/4 cup goat feta

1/2 cup goat cheese

1/2 cup cream

3 tablespoons mascarpone cheese

3 tablespoons cream cheese, softened

1 tablespoon olive oil

In the container of a blender, add feta, goat cheese, cream, mascarpone, cream cheese and olive oil. Cover and blend until smooth. Cover and refrigerate for at least 30 minutes.

Enjoy!

Recipe adapted from Entertain Decorate Celebrate, January/February 2015

www.celebratemag.com/