Entries in Mustard (3)
Today I give you yummy mashed potatoes.
Everyone loves a good mound of mashed potatoes. As a kid I used to have fun playing "is there any sausage in my mash?" with my brother. Growing up we had a lot of very english style meals when my grandparents would often make us dinner during the weekdays, such as sausage + mash. We would entertain ourselves by putting a piece of sausage on our fork, then we would stick it in the mashed potatoes to cover it and make each other guess if there was any sausage in hiding in there.
These mashed potatoes are much better for you than the traditional ones that we all knew growing up. This is a simple recipe that's still comforting and very flavourful. It's a nice easy side to make during the week to have with your favourite protein...as for the sausage I think I've had my fill.
I personally like to pair this with almond-crusted baked chicken; a recipe that I have in the works for posting on the blog very soon. But you know potatoes really do go with anything.
The white pepper imparts a nice unique tang, but the mustard is really key to the awesome flavour of this dish. It's a delicious and nutritious way to jazz up your everyday mashed potatoes.
Olive Oil Smashed Potatoes
Prep Time: 15
Cook Time: 20
Keywords: side gluten-free grain-free nut-free vegan vegetarian potatoes mustard
Ingredients (yields appx. 3 cups)
- 2 lbs Yukon gold potatoes, skin on, cut into large chunks
- 1/4 cup extra virgin olive oil
- 2 Tbsp Dijon mustard
- 1/2 tsp sea salt
- 1/4 white pepper
Place cut potatoes in a large pot of cold water, cover and bring to a boil on high heat. Once boiling, reduce heat to a simmer and cook until tender when pierced with a knife, about 15-20 minutes. Drain potatoes thoroughly, keeping them in the pot. Set pot aside.
Add 1/4 cup oil to the pot along with mustard, sea salt, and white pepper. Using a masher, lightly mash the potatoes until combined.
If potatoes cool down too much while mashing return to the burner over low heat. Serve warm.
You'll just have to trust me on how good these taste, because their just really not the most photogeneic thing. I hope I did them justice though ;)
Hellooo dinner. Face plant.
After a long day of Christmas shopping I came home starving for dinner and wanted nothing more than something fast and tasty. After thinking about my options I quickly decided on making my favourite honey mustard chicken dish.
This very simple dish will delight your taste buds. It is a must try. The flavours blend together to be sweet at the same time as tangy.
I mean, sure, I could have just picked up a pizza or something else that I didn't have to cook.
But who needs take out when I can make this...
So fast and oh so simple.
Honey, mustard and cider vinegar are really a match made in heaven!
Honey Mustard Chicken with Sauce (serves 3)
- 3 boneless, skinless chicken breasts, slightly pounded
- 1 tsp extra-virgin olive oil, plus more for cooking the chicken
- 1 clove garlic, minced
- 1 Tbsp un-pasturized honey
- 2 Tbsp grainy Dijon mustard
- 1 Tbsp apple cider vinegar
- 1 Tbsp water
- sea salt and black pepper, to taste
- In a small bowl, whisk together 1 tsp of olive oil, minced garlic, honey, mustard, cider vinegar and water. Hit with a little salt and pepper to suit your taste if desired.
- Heat a large skillet over medium-high heat, add a few splashes of olive oil (or olive oil cooking spray) to the pan and saute chicken for 5-10 minutes or until cooked through and no longer pink on the inside.
- Add honey mustard mixture to the pan and saute with the chicken for 2-3 minutes.
- Serve chicken and then top with the honey-mustard sauce from the pan. Pair with your favourtie veggies. It goes great with baked sweet potato fries or roasted potatoes, and steamed green beans.
Note: The thicker the chicken breasts are the longer they will take to cook. Just pound them slightly with a rolling pin or pan to ensure even cooking.