BIZZY BAKES

Last week I missed posting my weekly Donna Hay recipe but I did make it.  The schedule came out that this was due before the holiday of Shavuos and my priority was cooking for the holiday.  Actually, I ended up using this dressing for one of the holiday meals. Although, this is behind schedule, I want you to see it because it is delicious.  I didn't have time to make the potatoes as suggested.  I had made some baked potato knishes and I used this dressing on them.  Yummy. In my opinion, this would be great on meat, fish, vegetables or as a salad dressing. Kayte is the brilliant lady who chose Hot Potato Mustard Dressing from Off the Shelf on page 143. Check out what Kayte and the other members made at Wednesday with Donna Hay. Linked to:    Treasure Box Tuesda y    H earth and Soul Hop       Tuesday’s Table           Weekend Potluck           What' d You Do ...

I love to leave the chicken breasts plump and not flatten them for this particular recipe.  We end up getting this juicy and most chicken immersed in flavor.   Crusty Chicken  Cutlets with Maple­ Mustard Sauce  ( adapted from  Cooking Light ) Ingredients: 4  skinless, boneless chicken breast halves 1/4 teaspoon salt 1/4 teaspoon black pepper Cooking spray  2 tablespoons chopped red onion 6 tablespoons maple syrup 1/4 cup Dijon mustard 1 tablespoon water 1 teaspoon chopped fresh dill Breading: 2 cups gluten-free panko crumbs   Method: Preheat oven to 350 degrees. Sprinkle chicken evenly with salt and pepper. Heat a large nonstick skillet over medium ­high heat. Coat pan with cooking spray. Combine remaining ingredients. Dip chicken in maple mustard sauce and then in panko crumbs. Add chicken to pan and cook on each side for a few minutes.  Remove chicken from pan and place...

We often make a honey mustard sauce to be used in many ways but I have run out of honey and chose to substitute real maple syrup.  What a good move that was.  The maple blended beautifully with Dijon with a bit of horseradish for a little bit of bite. The sweetness was just right for the salmon and to counter-balance the mustard and horseradish. Baked Salmon with Maple Mustard Sauce Ingredients: 2 tablespoons Dijon mustard 3 tablespoons real maple syrup 1 tablespoon prepared horseradish 1/4 reaspoon ground black pepper 2  fillets salmon Method: Preheat oven to 350 degrees. Whisk together the mustard, maple syrup, horseradish, and  1/4 teaspoon of pepper in a small bowl. Let sit for at least 15 minutes.  Cover the bottom of a baking pan with water, a minimum just to add a little liquid. Add the salmon to the baking pan. Pour the Mustard Maple Sauce on top. Bake for 15 minutes. Eat and enjoy.

  When I heard that Food of the World was featuring French cooking for the month of June, I made a snap decision to join in the fun.   I have always wanted to learn something, anything about the cooking of France but I have never jumped in.  This was my excuse to do something about it and I made this chicken and Lyonnaise Potatoes.  I added a simple spinach dish and we had the most delicious meal. Although, I didn't use Dorie's book, Around My French Table, I did pull it out and checked off a whole bunch of recipes to make.  I would love to join French Fridays with Dorie and I actually did when it first started.  Friday is a difficult day for me to post and I could not get my act together to post at the right time.  Perhaps, I will try again but even if I don't, with the book on my kitchen table, I will make recipes of my own choice and if they are as good as this chicken, I will want to keep going with my jump into French cooking. Hopefully, ...

I had a few cauliflower florets left.  Either, I was going to happily chomp on them or I was going to make a salad.  I would have liked to eat them.  Try cauliflower dipped in a dill dip.  That is what life is about.  I made the generous decision and decided to share so I made this mustard dressing from Food.com.  You can find it here . Cauliflower Salad with Mustard Dressing   Adapted Ingredients: 1 cup cauliflower, cut into bite sized florets 3/4 cup chopped scallions  Dressing 2 tablespoons sour cream 1 tablespoons Dijon mustard 1 teaspoon lemon juice salt and pepper to taste Method: Boil the cauliflower florets for just 3-5 minutes until partially cooked. Meanwhile, in a small bowl, whisk together the Tofutti sour cream, mustard, lemon juice, sugar, salt and pepper; set aside. In a large mixing bowl, toss together the cooled florets and scallions Pour the dressing over veggie mixture and gently t...

I have been making weekly salmon for two and one half years without repeating a recipe.  It is getting to be quite a challenge to be original but week after week, I "trip' over another fantastic recipe for salmon.  This is the one for this week.  I think, it is from AllRecipes.    Dill Mustard Sauce: (adapted) Ingredients: 1/4 cup mayonnaise 2 tablespoons honey mustard 2 teaspoons fresh dill or 1 teaspoon dried dill 1 teaspoon  lemon juice black pepper to taste Method: Preheat oven 350 degrees. In a small bowl mix together mayonnaise, honey mustard, dill , lemon juice, and pepper. Spread sauce on the salmon.  Sprinkle additional dill on top.  Bake 20 minutes at 350 degrees. This turned out to be a really good salmon dish.  I admit, we have liked every salmon dish, I have made from Wasabi to sweet salmon.  I am not sure, we would dislike almost any recipe. Linked to the Gallery of Favorites     Rea...

Pat's Pink Apron and Marelie from Cookie Droplets, both, so kindly shared this award with me.  Both of these lovely ladies, who received these awards, first, deserve that recognition.  Check out their blogs and I am pretty sure, you will see the warmth in their personalities and the caring that comes when giving an award. I have given awards on several occasions and this time, I would like to give these to  some of the foodies who have come into my life (blog), more recently. (Debbie and Libby are not newbies.  In fact Libby is one of the first bloggers, I met.) Each one is special and each one has a blog to be proud of. These are worthy bloggers whom I admire, greatly and I think, you will too.  Each one has a unique blog which tells you who they are.  As far as great recipes go, each one is different, in what they stress but all have delicious dishes, for us to eat.  I hope that each of you will share this award with 7 choices of your own...