mustard and miscellany

A story of love and hate

Un-recipe: Spam Hash October 9, 2012

Filed under: Uncategorized — Mustard and Miscellany @ 11:47 am
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Remember those yummy mustard-roasted potatoes I posted the other day? Well, as delicious as they were, there were a lot of leftovers. I was looking at them one morning and thought…mmm…breakfast. I love ham hash using Easter leftovers, but alas, no Easter or ham to be seen. And then my eye fell on this distinctly non-gourmet can in the pantry…

Photo credit: Spam

Ohhhhh yeaaahhh. This is pretty fancy-dancy. So, Spam hash it was. And it was really, really good.

This is an un-recipe because I threw it all together. Sauteed some chopped celery and onion in olive oil, added cubed Spam and the leftover mustard potatoes, some crushed dried rosemary, and let them whole thing cook a while longer until the Spam was a little browned on the outside. Topped with a couple over-medium eggs…

Don’t turn your nose up until you’ve tried it!




Recipe: Mustard-Roasted Potatoes October 5, 2012

Filed under: Uncategorized — Mustard and Miscellany @ 12:10 pm
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Another side dish using mustard today! This one brought to you by Epicurious and it’s a good one: Mustard-Roasted Potatoes. Just as the recipe said, these came out creamy in the center while nice and crunchy-roasted on the outside. The mustard taste was definitely there but not in any way overpowering. I and my dining partners thought these were really delicious. I don’t think I’d serve them with an entree using mustard, or even something with a rich sauce – the flavor of the potatoes is so nice that they stand alone with a simple meal. We had them with grilled ribeyes and steamed broccoli.

The recipe called for whole-grain mustard and while you could use a creamy mustard and still achieve a nice flavor, I think the whole grain adds a nice texture to the potatoes that is really worth it. We used a Temeraire Dijon, not the smoother Temeraire Dijon that I used with the Pork Chops in Mustard Cream Sauce (and if you haven’t tried those, go do so now…I’m drooling just remembering how good that was) but a grainy version.

Strangely, I can’t find it online anywhere so maybe it has been discontinued or something? Regardless, it was great but I imagine any nice grainy mustard would do quite well. EDIT: The oh-so-helpful-and-awesome Nichole from Eating in Madison A to Z let me know that Temeraire is now Musette mustard! I still can’t find the grainy one online and even the creamy Dijon appears to be out-of-stock many places, but at least now we all know what we’re looking for. Thanks so much, Nichole!

This recipe calls for 3 lbs. of potatoes so it makes a decent amount of food. The leftovers are good heated up on their own, but I ended up turning them into a definitely low-brow but absolutely delicious dish a few days later…you’ll just have to stay tuned for that. I used a mix of small yellow and red thin-skinned potatoes for this. Definitely use thin-skinned potatoes, this wouldn’t have nearly the same results with a baking potato like Russets. I also omitted the lemon zest simply because I didn’t have a lemon and don’t care much for lemon in savory dishes. Otherwise, I pretty much followed the recipe – mine had to bake a bit longer because the oven was having some issues, but just stick a knife in them from time to time and you’ll be able to gauge when the centers are nice and soft.

Printable recipe

Mustard-Roasted Potatoes (Feeds 6-8)


  • Nonstick vegetable oil spray
  • .5 cup whole grain Dijon mustard
  • 2 Tbsp. extra virgin olive oil
  • 2 Tbsp. (.25 stick) butter, melted
  • 2 Tbsp. lemon juice
  • 3 garlic cloves, minced
  • 1 Tbsp. dried oregano
  • 1 tsp, sea salt
  • Fresh ground pepper
  • 3 pounds 1- to 1 1/2-inch-diameter mixed unpeeled red-skinned and white-skinned potatoes, diced


  • Position 1 rack in top third of oven and 1 rack in bottom third of oven and preheat to 425°F. Spray 2 large rimmed baking sheets with nonstick spray.
  • Whisk mustard, olive oil, butter, lemon juice, garlic, oregano, and salt in large bowl to blend. Add potatoes; sprinkle generously with freshly ground black pepper and toss to coat.
  • Divide potatoes between prepared baking sheets, leaving any excess mustard mixture behind in bowl. Spread potatoes in single layer.
  • Roast potatoes 20 minutes. Reverse baking sheets and roast until potatoes are crusty outside and tender inside, turning occasionally, about 25 minutes longer.

I think these are good enough to be served to company, but also simple enough that whole-grain-mustard-loving-children would gobble them up. Great recipe, please do try it and let me know what you think. And check back to see how I bastardize the leftovers into a recipe that will appall food snobs everywhere!




Recipe: Colman’s Mustard Rice September 24, 2012

Filed under: Uncategorized — Mustard and Miscellany @ 10:41 am
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New recipe today…a side dish! This recipe was posted by the nice folks at Colman’s Mustard on their Twitter account a week or so ago. You should follow them on Twitter if you don’t, they post lots of cool recipes and are very interactive if you say hi to them there. I’ve been a fan of Colman’s mustard for years, especially their dry mustard. You can add a pinch of it to pretty much anything savory – salad dressings, marinades, sauces, soups – for a nice hint of flavor.

Photo credit:

When they posted this mustard rice recipe recently, I was intrigued…never would have come up with this idea myself. We paired it with some simple kielbasa and veggie grilled skewers and it was really good! The rice is a little spicy from the mustard powder. I would definitely make this again.

It’s a drier rice because you sort of stir-fry it into the onions and spices at the end, which I really liked. My mom commented that it kind of looked like fried rice, and she’s right – but it’s not oily at all. Very nice and light. It should be obvious from the recipe but do keep in mind that this only makes 2 cups of rice, which isn’t a ton depending how many people you are feeding…adjust accordingly. This recipe calls for one onion and while I love onion, we only used half of a large one here and it was plenty. I’d say one whole onion only if it’s a pretty small onion. Also, we used white rice so that the color would show up and it tasted great, but I think this would be really good with brown rice, barley, quinoa, or whatever grain you like.

Printable recipe

Colman’s Mustard Rice

Feeds 3-4


  • 2 cups cooked rice
  • 1 onion, chopped
  • 6 garlic cloves, chopped
  • 1 Tbsp. Colman’s dry mustard
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 tsp. paprika
  • 2 tsp. vegetable oil


  • Mix mustard, salt, pepper, paprika, and set aside
  • Heat oil in a large saute pan over medium heat and add chopped garlic until slightly brown
  • Add the onions to the pan and saute until they turn translucent
  • Add the cooked rice and mustard mix to the pan and toss everything until the rice is well mixed with the spices

If you try this, let me know how it turns out for you! I’d love your feedback.




Recipe: Baked Salmon Fillets Dijon September 13, 2012

Filed under: Uncategorized — Mustard and Miscellany @ 12:20 pm
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New recipe today – fish! This is super simple and healthy and came out great! It’s so easy that it hardly even should be called a “recipe” but just something that can be thrown together. The recipe called for salmon and that’s what we used, but I think you could use any fish for this. Try it with salmon, though – the strong flavor of the Dijon mustard goes really nicely with the strong flavor of the salmon. I’m not much of a salmon lover normally but I devoured this happily.

I found this recipe here at Hardly modified it at all. We baked it for about 20 minutes instead of 15 because the salmon fillets we used were bigger than those called for in the recipe, about 7 oz. each. Came out perfectly cooked through but not overcooked, juicy and flaky. The only thing I would do differently next time would be to turn the broiler on for the last five minutes of cooking to crisp up the breadcrumb topping a little. But it was great as is!

We used a Dijon everyone will recognize for this recipe…Grey Poupon!

Photo credit: Amazon

We made dinner at my parents’ house and I forgot to bring a bottle of my own mustard, so this was the Dijon my mom had…it was really good. Weirdly, I was telling my mom as we cooked that I don’t think I’ve ever owned a bottle of Grey Poupon in my life! Generally in the past I’ve bought the grocery store brand of Dijon mustard. I’m sure I’ve had Grey Poupon at restaurants before, though, it’s pretty ubiquitous in the United States. But interestingly, I guess the folks over at Kraft don’t think so, as just yesterday (the same day I was cooking with Grey Poupon…coincidence? I think not) they launched a new campaign to get Grey Poupon into the hearts and minds of the young folk out there. According to this New York Times article, a lot of younger people don’t remember these ads from the 80s…

Funny enough, my mom and I were talking about this ad while we were cooking last night. So I guess we’re old. Or sophisticated. We’ll go with the latter. Anyway, you can go to Grey Poupon’s fancy new facebook page – which reeks of old money and sophistication as only facebook can – and apply there for membership to their exclusive society.

I was denied membership. What? Yes. Could it be because I have never owned a jar of Grey Poupon before? I’ll never know, as it gave me no reason for the denial.

And yet, I am going to show enough class and dignity to continue sharing this excellent recipe using the most excellent Grey Poupon. And probably bombard their facebook page with reasons I just be allowed into this eminent club. Because that, my friends, is classy.

Printable recipe

Baked Salmon Fillets Dijon (Feeds 4)


  • 4 salmon fillets (the ones I used were about 7 oz. each)
  • 3 Tbsp. prepared Dijon-style mustard
  • Salt and pepper to taste
  • .25 cup Italian-style bread crumbs
  • .25 cup butter, melted


  • Preheat oven to 400 degrees F. Line a shallow baking pan with aluminum foil
  • Spread salmon skin-side down on foil. Season with salt and pepper and then spread with a thin layer of mustard (I didn’t measure the mustard, just spread it on top, and it may have been more than a thin layer). Top with bread crumbs, then drizzle with melted butter
  • Bake for about 20 minutes or until salmon flakes easily with a fork. If desired, broil for last 5 minutes of cooking to crisp up the breadcrumb topping

That’s it! Simple and delicious. Try it and tell me what you think. And if you go to the Grey Poupon facebook page, let me know if you are admitted to the oh-so-exclusive club!




Recipe: Pork Chops in Mustard Cream Sauce September 4, 2012

Filed under: Uncategorized — Mustard and Miscellany @ 8:55 am
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This isn’t going to be the longest recipe post ever for two reasons:

  1. For once, I pretty much followed the recipe with only a few small modifications
  2. This is SO FREAKING DELICIOUS that there isn’t a ton to say about it. It’s just SO FREAKING GOOD. I should just type THIS IS SO FREAKING GOOD over and over and over and over…but that wouldn’t make for a very interesting blog post, would it? Plus that reminds me of this…

And that’s a little creepier than I normally go for on this blog

Photo credit:

Okay, but for real this recipe is SO FREAKING GOOD! By far the best recipe I’ve tried/posted on here yet. It’s quite simple and pretty darn healthy. The prep is minimal and the longest part is when the pork chops are cooking for an hour, but it doesn’t require any supervision during that time. So you can run off and do something else and come back to an amazing-smelling kitchen and a great dinner.

I found this recipe at I doubled the amount of sauce and also doubled the proportion of mustard in the sauce. There was a lot of sauce left over so I’m not sure it’s necessary to double it, but it’s always better to have too much sauce than too little in my opinion, plus you can use it later in the week over veggies or rice or whatever. I’m glad I added more mustard then the recipe called for – it was perfectly tangy but not in any way overwhelming. So the ingredients listed in the recipe below and the printable version are what I did, not the original recipe from TasteofHome. I bet it would be great either way because one of the best parts of this meal was how absolutely juicy and tender the pork chops were. I’m not sure I’ve ever had pork chops this good. Really.

The recipe calls for Dijon mustard so I broke out a bottle of Temeraire Authentic Dijon that I’ve been meaning to try for a while. It worked perfectly. I have another bottle of Temeraire Dijon that is grainier looking, but this creamy smooth one was great in this recipe. Did I mention that these might be the best pork chops I’ve ever had?

Printable recipe

Pork Chops in Mustard Cream Sauce (Feeds 4)


  • .25 cup plus 4 tsp. all-purpose flour, divided
  • .5 tsp. salt
  • .25 tsp. pepper
  • 4 pork chops (approx. 1 in. thick)
  • 2 Tbsp. olive oil
  • 1 lb. fresh mushrooms, sliced
  • 4 garlic cloves, minced
  • 2 cups beef broth
  • 1 tsp. dried rosemary, crushed
  • .5 cup sour cream
  • .5 half-and-half
  • 4 Tbsp. Dijon mustard


  • In a large resealable plastic bag, combine 1/4 cup flour, salt and pepper. Add pork chops, one at a time, and shake to coat. In a large skillet, brown chops in oil over medium-high heat for 3-4 minutes on each side. Remove and set aside.
  • In the same skillet, saute mushrooms and garlic for 3 minutes. Add broth and rosemary; bring to a boil. reduce heat; to low; return pork to pan. Cover and simmer for 1 hour or until meat is very tender. Remove pork and keep warm.
  • In a small bowl, combine the half-and-half, sour cream, mustard and remaining flour until smooth. Pour into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over pork chops.

As you can see, I had this with some Mexican squash and a bit of brown rice which was nice with the yummy sauce. I honestly can’t say enough good things about this recipe – just try it. Soon. It’s so, so FREAKING DELICIOUS…if I hadn’t mentioned that before.




Recipe: Chicken with Mushrooms and Onions in Mustard Sauce August 29, 2012

Filed under: Uncategorized — Mustard and Miscellany @ 6:07 am
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New recipe today! Simple, healthy, and delicious! Adapted from this recipe that I found on TuroK Like Food. We ended up making it on the stovetop in a skillet, though, instead of roasting it in the oven. It’s too hot to turn on the oven these days.

There’s sort of a review buried in here, too, as I used a new mustard for this…Zatarain’s Creole Mustard.

This is a nice, classic brown grainy mustard. I didn’t notice anything different about it that would make it creole as opposed to regular grainy mustards. Maybe grainy mustard is a common ingredient in creole cooking? As I’m writing this, I realize I know nothing about creole cooking. So, if you’re reading and you do know something about this subject, leave me a comment! Regardless, a good mustard that I would definitely buy again.

On to today’s chicken dish. We pretty much doubled the original recipe and even then I might make more sauce next time. It was really good, though. This dish could be really different depending on the type of mustard you use for the sauce, too. A spicy one would be interesting.

Looks good, right? It was. We served it with some brown rice. Whole dinner probably took less than 45 minutes. I think kids would like this. Everything is gluten-free, including the mustard (check any mustard you use, of course).

Printable Recipe

Chicken with Mushrooms and Onions in Mustard Sauce (Feeds 4-5)


  • 2-2.5 lbs. boneless, skinless chicken breasts, cut into bite sized pieces
  • 1 large white or yellow onion, sliced thinly
  • 16 oz. any kind of mushrooms, sliced (I used button mushrooms)
  • 1-2 Tbsp. butter
  • .5 cup mustard (I used Zatarain’s Creole)
  • 4 Tbsp. vinegar (I used apple cider vinegar)
  • 3 Tbsp. olive oil
  • Green onions, chopped (I used about 6)


  • In a large skillet, melt butter over medium heat. Add chicken and brown on all sides.
  • Remove chicken from skillet and set aside. Add mushrooms and onions to skillet and cook over medium-high heat until onions are translucent, about 10 minutes.
  • Meanwhile, mix mustard, vinegar, and olive oil in a small bowl.
  • Add chicken back into skillet with mustard sauce and stir to combine with mushroom/onion mixture. Cook over medium heat until chicken is cooked through, about 10 minutes. Add green onions in last minute.
  • Serve alone, over rice, quinoa, noodles…whatever you like!

With some beets for color and yumminess

So, there’s dinner for ya! Try it and let me know what you think.




Recipe: Dijon Chicken July 25, 2012

Filed under: Uncategorized — Mustard and Miscellany @ 8:28 am
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Hey, guess what! I added a printable recipe feature to the blog! I know, I know, someday I’ll be a big grownup professional blog…maybe. But anyway, I kept it nice and simple so as not to waste your paper or color ink if you want to print out the recipes. Just click on the link right before each recipe, it’ll pop up in a separate window, and then scroll to the bottom and click on “print page” – voila, just the recipe, no more having to print my babbling or photos! Hope it helps.

Here is yet another recipe from my mom – I guess we can see why I love mustard…some of my favorite childhood meals included it as a key ingredient! Mom thinks this is from an old Sunset magazine because it’s an actual cut-out from a magazine page pasted onto a recipe card. Wherever it comes from, the magazine prefaced the recipe with this:

“Robert browns the chicken and makes the sauce ahead, then heats them together when guests arrive”

Who is Robert? Where is Robert? Presumably being well prepared when his guests arrive. He sounds like a good husband, or personal chef, or…we’ll never know. Ah, the 70s (cue porn music…and then turn it off – this is a family friendly blog!)

Anyway, this is a super simple recipe that just tastes darn good. Now, I have an admission to make: I don’t like chicken. Now, I’m not saying I hate it. (Although there was an incident when I was 15 with a veiny piece of chicken at a Kentucky Fried Chicken in Truth or Consequences, New Mexico that ultimately sent me into 13 years of vegetarianism…but that’s a whole other story) but I just think it’s so, so BORING. It’s an affordable, healthy source of protein, though, so I keep trying to like it.

So when there is a recipe that makes me not just tolerate chicken, but actually ENJOY it, I’m happy. This is one of those. Like I said, not fancy, just good.

Of course, I’ve made some modifications (I honestly don’t think I’ve ever followed a recipe to the letter in my life). I use chicken tenders – not the breaded, fried tenders that restaurants sell to children, but the chicken breast tenders sold in the frozen food department that look like this:

Picture credit: Foster Farms

Also, at the end of the recipe, I follow the directions to garnish with tomatoes (which I chop roughly instead of wedges)  but then put the lid back on the pan and let everything steam together for a few minutes, which cooks the tomatoes a bit. I also serve this over rice.

Printable Recipe

Dijon Chicken (Feeds 4)


  • 4 chicken breasts, split, skinned, and boned
  • 3 Tbsp. margarine or butter
  • 2 Tbsp. all-purpose flour
  • 1 cup chicken broth
  • .5 cup light cream
  • 2 Tbsp. Dijon mustard
  • Tomato wedges
  • Parsley (optional)


  • In large skillet, cook chicken breasts in margarine or butter until tender, about 20 minutes. Remove chicken to warm serving platter. Stir flour into chicken drippings. Add chicken broth and light cream. Cook and stir until mixture thickens and bubbles. Stir in mustard. Add chicken. Cover and heat ten minutes. Garnish with tomato and parsley.

It’s good. I know there are a million mustard chicken recipes out there and this isn’t terribly original and probably won’t be the last I’ll post, but, whatever, I like it. Let me know if you enjoy it!