Posts Tagged ‘Dijon Mustard’

Meyer Lemon and Thyme Roasted Chicken | Relishing It

Today’s recipe is one that looks impressive and tastes incredible, yet comes together with little effort.  Roasted chicken is another fine example of how good food does not have to be complicated.  It’s easy to prepare, and makes a perfect family meal that can be complimented by so many wonderful flavors.  I’ve used Meyer lemons for this version.  Whenever they are  in season, I prepare a lemon sauce and drizzle it over roasted chicken.  These lemons taste a bit different than traditional ones.  I detect a hint of a pine, as well as a little more sweetness.  They are perfect in this dish, since their skin is thinner and can be eaten– they almost become ‘candied’ when roasted.

Meyer Lemon and Thyme Roasted Chicken | Relishing It

I like to roast chicken on a high heat.  It creates such a nice, dark exterior that I just love.  Fear not, the inside remains wonderfully juicy.  One thing to be aware of– your chicken pieces should all be relatively the same size.  This will ensure even roasting.  The breasts should be cut in half if they are too large.

Meyer Lemon and Thyme Roasted Chicken | Relishing it

The sauce is a simple one.  It showcases the lemons perfectly.  I suppose it’s worth exploring the idea of marinating the chicken in a portion of the sauce for a few hours before roasting.  The lemon would really permeate the chicken.  But, to be honest with you, I’ve never bothered.  Let me know if you decide to give it a go.  If thyme isn’t your favorite herb, this dish is also delightful with rosemary.  Enjoy!

Meyer Lemon and Thyme Roasted Chicken | Relishing It

The Recipe:  Meyer Lemon and Thyme Roasted Chicken

(serves 4)

1 whole pasture-raised chicken cut into pieces (breasts cut in half, if too large)

1/2 cup fresh Meyer lemon juice (from about 5 Meyer lemons)

1/3 cup extra-virgin olive oil

2 tablespoons Dijon mustard

fresh thyme

1/2 tablespoon honey (more or less to taste)

1-2 Meyer lemons, thinly sliced for roasting

kosher salt and freshly cracked black pepper

Preheat the oven to 475°F.  Line a baking sheet with parchment paper.

In a small bowl, mix the lemon juice, Dijon, honey, and salt and pepper together.  Slowly whisk in the olive oil. Set aside.

Place the chicken on the parchment paper and pour 2/3 of the sauce over it, coating all sides of the chicken.   Reserve 1/3 of the sauce for serving.  Remove and discard the stems from some of the thyme and sprinkle the leaves over the chicken, along with salt and pepper.  Place the thinly sliced Meyer lemons on the pan, as well.  Bake for about 35 minutes on the middle rack.  Remove from the oven and serve with additional sauce and fresh thyme.  Salt and pepper, as needed.  Enjoy!

Thanks for stopping by Relishing It today!


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Simple White Beans with Rosemary and Garlic

Greetings friends!  It feels so good to be back here at Relishing It.  Turns out my Summer vacation from posting lasted a little longer than I intended.  At any rate, I’ve missed writing and talking with all of you.  I hope you’ve had a fantastic few months.  Life has been great in my little corner of Minnesota.  The holidays were good to us– we had beautiful traveling weather for our trip back to North Dakota, where we were able to spend time with our families.  Everyone remains in good health, and that is basically all that I need.

Simple White Beans with Rosemary and Garlic via Relishing It

Despite not writing as much lately, I’ve been very busy in the kitchen making new things.  I’ve tried desperately to not bake quite so much, because frankly, we just don’t need all those sweets around.  But…I’ve fallen short of keeping that vow every couple of weeks.  Simply put, I love to bake.  It makes me (and my kids) happy.  So now I’ve modified the vow– we just share more.

I’ve spent the rest of my time in the kitchen preparing healthy and delicious meals.  The pressure to ‘change your diet!’ and ‘lose weight!’ always amps up this time of year, but to be honest, I’m pretty content with where we are.  While I do make foods with butter, oils, sugar, and flour, I do my best to use limited amounts, or find healthier alternatives.  Not to sound too preachy, but there really isn’t a thing I’d change about my diet (especially with the ‘share baked goods vow’).  And that feels pretty good.

I continue to try to learn about how various foods affect my body, as well as how the production of those foods affects the environment.  And I feel lucky to have connected with so many people that feel the same way.  I want to stay healthy and fit for me and for my family, so I stick with the mantra that whole foods and exercise are the key.  If you’ve come here looking for healthy ideas for family meals, you’ll see there’s plenty to choose from.  I love helping people figure out how to eat “clean”.  It’s easier than you think.  Just stay away from packages and long lists of ingredients, add more vegetables, and eat whole foods.  You’ll be amazed.

Simple White Beans with Rosemary and Garlic via Relishing It

This simple pot of beans is a good example of the type of meal I’m talking about.  It’s not fancy, but is perfect for a cold night.  This dish is creamy, comforting, and bold.  The flavors can change dramatically depending on how you season this one, so play to your palate.  If you like Dijon, add a bit more.  Want more of a tang, be liberal with the vinegar.  Play around with it a bit!  The recipe below is how I enjoy it the most.  I generally make a batch of these beans and we eat half of it served alongside roasted buttercup squash (they’re perfect together).  I freeze the other half, and then use it in a simple cassoulet for a quick weeknight meal.  For that cassoulet, prepare some kielbasa sausage and/or some leftover pork shoulder, cut it into chunks,  place it in a shallow baking dish, cover with the thawed then re-warmed white beans, and top with some panko bread crumbs.  Bake at about 375°F for 10-15 minutes (or until the bread crumbs are toasted).  Sprinkle with fresh parsley, and voila!

Simple White Beans with Rosemary and Garlic via Relishing It

The Recipe:  Simple White Beans with Rosemary and Garlic

Serves 4-6

3 cups dried white beans (preferably cannellini, buy navy would work, too)

1/2 large white onion, chopped

2 bulbs garlic, peeled

2 large sprigs of fresh rosemary, chopped

a few sprigs of fresh thyme, left whole

1 dried bay leaf

extra-virgin olive oil

kosher salt and cracked pepper

1-2 tablespoons red wine vinegar

1 heaping tablespoon Dijon mustard

Begin by either covering the white beans with cold water in a large pot and soaking overnight (which I never do) or do a quick-soak method (which I always do) by placing the beans in a large pot or Dutch oven, cover with cold water and a sprinkle of kosher salt.  Bring the beans to a boil.  Boil for one minute.  Remove pot from heat and cover with a lid.  Let sit for two hours.  Drain beans when ready to use.

In that same Dutch oven, to the beans add the chopped onion, garlic cloves (from the two bulbs), chopped rosemary, whole sprigs of thyme, bay leaf, a bit of kosher salt and cracked black pepper.  Just barely cover the beans with fresh cold water.  Then add a couple of glugs of olive oil — about 1/4 cup.   Bring to a boil, then immediately reduce heat to a medium/low simmer.  Let cook for about one hour, stirring every so often, or until the beans are your desired consistency.  I like mine to be rather soft, but still hold their shape a bit.

When they are done cooking, remove from the heat.  Remove the thyme twigs and the bay leaf.  Using an old potato masher or a fork, mash a few of the beans to thicken them up a bit,  3/4 cup or so.  Add the Dijon and red wine vinegar and stir a bit to emulsify.  Re-season with more salt and pepper.  Drizzle with a bit more olive oil when serving and some fresh thyme leaves on top.    Enjoy!

Thanks for stopping by!  xo


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Another Monday is here.  Another weekend blew past far too quickly.  I keep waiting for life to slow down– just a bit to let me catch my breath– but with two small children I’m trying to accept the fact that it’s not going to happen.  I know, I know.  It’s only going to get busier as they both grow and start school activities.  Even after a few years, I’m still trying to wrap my head around the pace of it all.  I think that is one of the reasons I enjoy being in my kitchen for those short stretches of free time.  It’s calm.  And I get to determine the speed of most things.  There’s a relaxing orderliness to cooking and baking that I can control.  Of course, it’s also rewarding to get to sit down at the dinner table with my family every night.  So those brief, tranquil cooking times in the kitchen have the added benefit of putting life into perspective.  It’s these little things that help paint the much bigger picture.

During one of my sabbaticals to the kitchen the other day, I made this soup.  I was interested by the fact that it combines two  atypical soup ingredients.  Apples and mustard.  Intriguing, eh?  I thought  it would all come together when I read about the smoked ham shank.  And my hunch was right, though that doesn’t do this recipe justice.  I figured it would be good, but I wasn’t prepared for just how delicious– and unique– this soup really is.  I’ve never had another with flavors even remotely similar to this one.  And that’s a good thing.  It wasn’t overly sweet, despite containing both apple cider and chopped apples.  As for the Dijon mustard– wow!  It’s the star here, adding a brilliant tang.  And though making the ham stock took a few steps, it was so worth it.  It’s a perfectly salted and smokey canvas for the other ingredients.  Once you have the stock prepared, the soup comes together in minutes, so it’s easy to prepare ahead of time.  If you get a chance to sneak away to your kitchen this week, make this soup.  I was so happy I did, and you will be too.

The Recipe: Smoked Ham Shank and Apple Soup with Dijon

(serves 4)

For the Stock:

1 1/2 pounds smoked ham shank

2 3/4 cups apple cider

3 cloves garlic, smashed

1/2 large white onion, rough chopped

For the Soup:

2 tablespoons olive oil

7-8 medium parsnips, peeled and cut into 1/2-inch dice

5 medium carrots, peeled and cut into 1/2-inch dice

1 head garlic, peeled and chopped

1/2 large white onion, chopped

4-5 medium yellow potatoes, such as Yukon Gold, cut into 1/2-inch dice

2-3 tablespoons creamy Dijon mustard

3 tart apples, cored and peeled, cut into 1/2-inch dice

kosher salt and cracked pepper, to taste

To make the stock:  In a large stockpot or Dutch oven, combine the ham shank, 3 quarts water, apple cider, garlic cloves, and 1/2 white onion.  Simmer over medium heat for about 3 hours or until the ham is tender and falls off of the bone.  Remove the ham shank from the stockpot and place on a plate, pull the meat off of the bone and set aside; discard the bone.  Discard the garlic and onion.  Reserve the cooking liquid — you will need two quarts.  Skim the fat off of the ham stock using a ladle.  Discard the fat.

To make the soup:  Heat the olive oil in the Dutch oven over medium heat.  Add the carrots, parsnips, onions, and garlic and cook a few minutes until soft and tender.  Add the potatoes, garlic, apples, ham, and reserved liquid and cook until the vegetables are tender, about 10-15 minutes.  Stir in the mustard and season with salt, if necessary.  Enjoy!

Source: Adapted from The Spotted Pig, New York City  via Darryl Estrine and Kelly Kochendorfer’s Harvest to Heat Cookbook

So glad that you stopped by Relishing It today — hope you enjoy this soup!


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