Category Archives: Dijon Mustard

Chicken Cordon Bleu – Ohh la la!

Not many dishes can compete for the presentation award as rolled and stuffed meat! With a bit of time, you can impress and appear to be a master chef with this Chicken Cordon Bleu and  cream sauce recipe.  I found I was able to assemble the chicken ahead of time (a few hours), cover and move on to the rest of my meal plan (or in this case, attend to a sick 5-year-old)

Recipe makes 4
4 chicken breast trimmed of any visible fat
4 slices smokey deli ham (no honey ham here)
4 slices swiss cheese
Dijon mustard for brushing on chicken
2 eggs beaten
splash water to thin egg wash
Italian bread crumbs (or plain) for coating chicken

Between 2 pieces of plastic wrap, pound chicken to about 1/4 inch flat, careful not to tear. Salt and pepper both sides, brush the inside of the chicken (the side that doesn’t look as pretty) with Dijon mustard, place slice of ham and cheese on chicken and begin to roll. Secure with toothpicks. Dip in egg wash and coat with bread crumbs. Place rolled chicken onto baking sheet or 9×13 pan sprayed with cooking spray. At this time, you can immediately bake or store in the refrigerator up to 24 hours. Bake in 350 degree oven for about 50 minutes or until a meat thermometer reads 165 degrees. Remove from oven, tent with foil and let rest before slicing.

Cream Sauce:
2 Tbs butter melted in a heavy sauce pan
1 cup white wine, I used Sauvignon Blanc as I like it to drink also
2 TBS bouillon powder
1 1/2 cup heavy whipping cream
1 TBS corn starch whisked into a bowl with the heavy cream
2 TBS fresh herbs chopped, I used parsley so not to compete with the flavor of the sauce, but thyme or rosemary would be great too

Heat pan and melt butter, add wine and bouillon powder bring to a boil reduce by 1/3. Slowly add cream and cornstarch, stirring constantly until sauce thickens. Add fresh chopped herbs. Pour over sliced Chicken Cordon bleu. Sauce is also wonderful over steam vegetables such as asparagus or broccoli.

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Ham and Cheese Pockets

Ham, sharp cheddar cheese, spicy brown mustard and refrigerated biscuits are a tasty dinner sure to please the family and help you use up the leftovers.

As the holidays have come to an end, I find that there are many tasty ingredients in my refrigerator worthy of being showcased. With a bit of help from store-bought biscuits, an impressive and easy meal was made. Once you’ve tried these, the filling options are endless! I simply served these pockets with a side salad for a complete and nutritious meal.

Yields 8 Pockets

Ingredients:

1 Package of large refrigerator biscuits (I used Pillsbury Grands biscuits)
2 cups diced ham
4 oz sharp cheddar cheese, sliced or shredded
Spicy Brown Mustard
1 egg
water
sesame seeds (optional)

Preheat oven to 350 degrees. In a small bowl, make your egg wash by whisking 1 egg and a splash of water to thin, set aside. Lightly flour surface. Roll a refrigerated biscuit to a 6 inch circle. Smear a thin layer of mustard in the center. Place 1/4 cup diced ham and 1 oz cheese just off from the center. Dampen bottom edge of biscuit with either water or I used the egg wash as it was next to me. Fold in half gently so not to tear dough. Gently seal with a fork. With a sharp knife, make 2-3 slits in the top. Lightly brush with egg wash and sprinkle with sesame seeds. Bake for 15-17 minutes or until the dough is a golden brown. Let cool slightly and serve.

These are so easy and will disappear just as quickly as they were made. I did, make a few with ham, diced green apples, cheese and Dijon mustard. These were the kids favorite! Other ideas for filling would be pizza sauce, fixings and mozzarella cheese. Or, as a friend of mine suggested, use pie filling, and sprinkle the top with cinnamon and sugar for dessert.

Kielbasa and Sauerkraut, a Polish tale

A Polish Tradition, Kielbasa and Sauerkraut

In our town, Grand Rapids Michigan, we just had our yearly event Pulaski Days. It’s our polish holiday and quite frankly, one does not have to be Polish to appreciate the wonderful food and many halls available to quench one’s thirst. It is a much-anticipated weekend by Polish and non-Polish residents of our town. Our own Westside is where these jolly events take place with many authentic dishes including Kielbasa and Sauerkraut.

The Pulaski Days is an annual local three-day celebration of General Casimir Pulaski in Grand Rapids, Michigan where the normally private Polish Halls open their doors to the public. The celebration takes place on the first full weekend in October. Most of the halls involved (14 total in the Grand Rapids area) were established in the mid-to-late 19th century.

The Polish Halls use this event as a fund-raiser to maintain their non-profit organizations. The celebration of Polish heritage draws attendance from throughout Michigan as well as other areas of the country with populations of Polish origin.

Since I work every weekend, I missed out on the terrific food and have been craving some yummy polish kielbasa. So,on my way home from an appointment the other day, I pulled into a very well-known grocery store on the west side, Ralph’s. It’s not a fancy market, not at all. The neighborhood has seen better days, but they make their own kielbasa from an old family recipe that has been passed down through generations. There are many locals who will debate which of the old markets on the westside has the best recipe for Kielbasa. I wouldn’t dare disagree with any of them, but Ralph’s was right on my route home, and my obvious choice. I am not disappointed at all!

Though I have enjoyed in the past, simply browning my Kielbasa and adding the sauerkraut to a crock pot and cooking it slow for hours, my boys did not care for the sour flavors and left my kraut untouched. This time, I decided to make it a bit sweeter. To my surprise, even my little one ate his right up! Success!

Yields: 6 or more servings

Ingredients:
2 lbs fresh Kielbasa (I opted for the extra garlic flavor this time)
1 32 oz package sauerkraut drained and rinsed with cold water
1 whole onion sliced
EVOO to saute onion
1 1/2 cup chicken broth
1/4 cup light brown sugar
1/3 cup Dijon mustard
1 Tablespoon allspice
Fresh Ground pepper to taste
Do not add salt to this recipe

Cut kielbasa into 3 inch pieces. Heat a large frying pan and 1 tsp of EVOO and add Kielbasa. Brown sausage about 3 minutes and turn to brown other side. It does not have to cook through as it will finish in roasting pan later. Remove sausage and set aside. Add more EVOO if needed to saute onions. Be sure not to burn. When onions are beginning to soften, add chicken broth, brown sugar, Dijon mustard and allspice. Whisk together until sugar and mustard are well incorporated. Bring to a boil. Add sauerkraut and kielbasa. Gently mix all ingredients, remove from heat and transfer to an electric roasting pan or crock pot. Heat at 250 degrees for at least 3 hours and up to 6. Serve together or as many of the Polish like to do, serve on a piece of rye bread with extra mustard.

Note: This may also be prepared in the oven at 250 degrees. Cover 9×13 pan tightly with foil, checking every couple of hours to be sure all of the liquid hasn’t evaporated.

Baked Ham with Honey Dijon Glaze

Baked Ham with Honey Dijon Glaze, just may replace your traditional Holiday Ham

It’s mid-October and already time to begin thinking about our holiday plans. Just yesterday, Dad and I sat in my dining room (he came to hang up a shelf, Thanks Dad!) enjoying his first cup of Chai with me. This spicy, warm and creamy tea seemed to inspire a discussion about the upcoming holidays. As we leisurely visited and sipped our Chai, I found that little voice in my head saying “Sheri, you need to try out some new recipes to treat the family this year”.

After all of these years, Mom has perfected the Thanksgiving and Christmas meals. There is comfort and warmth when we enjoy these time-tested traditional family dishes. We work together in the kitchen as if performing a well-rehersed dance. I treasure these days, full of pride as my role in the kitchen has graduated from prepping the vegetables to a true partner, one to be consulted or trusted to actually make the mashed potatoes.

Okay, so back to the ham. My shopping place had a great price on bone-in smoked ham. I got a 6 1/2 lb piece for about $8.00. A steal, as I knew it would produce many meals for my family. I already planned to save the bone for Split Pea Soup and Ham for later. I quickly bought it and it sat in my fridge for 2 days, taunting me! See, I’ve never had to make the Ham, Mom always had that dish mastered, decorated with the pineapple, cherries and cloves and some years a honey-baked one that was presliced. Since this one was pre-cooked and simply only needed to be heated, I shouldn’t have been intimated, but a large piece of meat can do that!

I went to the trusty web for inspiration. What I found was a ton of sweet glazes using orange juice, pineapple juice, lots of brown sugar and often cloves. I do not prefer these super sweet sticky glazes, or sugary crusts. A bit discouraged, I was about to resolve to simply heating the smoked ham as was. Then, it dawned on me! A while ago, I made Honey Dijon Pork Chops that my kids and I raved over! I knew I would utilize many of the flavors I’d used with the pork chops as they were savory and had the perfect amount of sweetness; the ultimate combination. The result was, what is now, our favorite ham recipe. This perfectly juicy baked ham with its beautiful golden crust, is a blue-ribbon winner! Mom, we just may have a new Holiday Ham recipe.

So began the creation of what I consider to be possibly the very best ham I have ever eaten (sorry Mom!).

Recipe:
1 Bone in smoked ham already cooked
1 cup white wine or apple cider
1-2 cups chicken stock
Fresh herbs if available (I used a few sprigs of fresh thyme and sage still on stems)

Glaze ingredients:
1/2 cup Apple cider
1/3 Cup Dijon Mustard
1/3 Cup Honey

Pre-heat oven to 325 degrees.Unwrap ham, carefully trim off excess fat, taking care not to cut into meat. Make diagonal score marks into the tough outer layer of ham. In a roasting pan that is large enough to hold the ham and cover tightly, place on a rack (I have a rack about 1/2 high) in roasting pan. Pour in broth, wine (or cider) placing herbs around ham in liquid. Cover and bake.

Now it’s time for a bit of math. For every pound of ham, plan to bake 15 minutes. I had just over 6 pounds of ham, so I figured about 1 1/2 hour plus about 5 more.

After the ham was getting cozy in the oven, I leisurely began making the simple glaze. In a small sauce pan, whisk all ingredients together and heat over medium heat. Careful not to let it burn, stir occasionally and allow to gradually thicken. After about 20 minutes or so, it should have the consistency of tomato soup. If not, let cook down longer. Keep on low simmer stirring occasionally when desired results have been obtained.

During the last half hour of cooking time is when you will begin basting your ham with the glaze and a basting brush. Remove from oven, bast liberally, return to over with lid off. Repeat 2 more times every ten minutes.

Remove ham from oven, bast one more time and let sit on cutting board or serving plate for 10 minutes before carving. I’d had high hopes of using the juices in the bottom of the roasting pan for a sauce, but found it too salty from the ham. The wine and herbs perfume the ham perfectly and keep it so juicy it didn’t need a sauce anyways. Don’t forget to save the bone for Split Pea Soup and Ham for another day.

Honey Dijon Pork Chops

succulent and juicy Center cut pork chops with a sweet and savory Honey Dijon Sauce. Served with grilled corn on the cob and Dijon Butter with Thyme for Green beans. A meal to impress!

These are absolutely the BEST Pork Chops I’ve ever eaten! Tender and flavorful, but its the sauce made with honey, Dijon mustard, wine, fresh sage and thyme that makes this a dish impressive enough to compete with your favorite restaurant! I would happily pay for this dish at a fine dining establishment and walk away knowing I just got my money’s worth.

I was inspired at the grocery store when I found some beautiful center cut boneless pork chops. The next aisle had sauces and marinades. Lawrey’s Honey Dijon marinade caught my attention. I picked it up, then sat it down. Why couldn’t I make my own? I have honey, I have Dijon in the refrigerator. After a couple of days of playing with the recipe in my head, my mom brought over some fresh Sage and Thyme from Ma’s Garden. With my plan pulling together, all that was left, was to pick up a good bottle of white wine. Here is probably my most impressive dinner yet, I hope you enjoy!

Recipe yields 4 servings

Ingredients for Honey Dijon Pork Chops

4 center cut pork chops cut about 1 1/2 inch thick (bone in or out)
EVOO
Sea Salt and Fresh ground Black Pepper to taste
2 Cups white wine
1/3 cup Dijon Mustard
1/4 cup Honey
2 TBS fresh Sage or 1 TBS Dried Sage
1 TBS fresh Thyme or 1/2 TBS Dried Thyme

In a large good quality frying pan, heat 2 TBS EVOO on high. Drizzle more EVOO on both sides of the pork chops, salt and pepper both sides and place into hot pan. Sear the first side until it gets golden brown, about 2 minutes. Turn and repeat on the second side. Remove pork chops and lower heat to Med-high. Add 2 cups of white wine, honey and Dijon mustard. Whisk together in pan, getting the yummy brown bits off the bottom. When mixture comes to a boil, add fresh herbs, give a stir, and then add pork chops back into pan. Cover tightly and simmer for about 30 minutes or until chops are tender. When chops are done, remove to a plate. Bring the remaining sauce to a quick boil and whisk until it thickens to a sauce (not a thick gravy). Pour sauce over chops and Serve with Grilled Corn and Dijon Butter and a serving of Thyme for Green beans.

Directions for Dijon Corn

Grill 4 corn cobs (you may steam or boil if desired)
The last few minutes of cooking time baste with mixture of 2 TBS soft butter and 2 TBS Dijon Mustard. If you are steaming or boiling you corn, remove from heat and baste with brush the Dijon butter mixture.