Dijon-Maple Salmon

¼ c. maple syrup
2 Tbsp. Dijon mustard
1 tsp. Minced garlic
¼ tsp. Ground ginger
1/8 tsp. cayenne pepper
4 salmon fillets (1 lb.)
1 Tbsp. Oil

Mix first 5 ingredients. Refrigerate syrup mixture for 30 minutes.

Brush fish with oil. Heat skillet to medium-high heat. Place fish in skillet; cook 10 minutes or until fish flakes easily with fork, turning and brushing occasionally with syrup mixture.

Chicken Nuggets and Creamy Dill Dipping Sauce

Last night I made chicken nuggets for dinner.  I decided to make a dill dipping sauce to go with the nuggets.

Chicken Nuggets
½ c. almond flour
2 tsp. Onion powder
1 tsp. Garlic powder
½ tsp. Salt
½ tsp. Black pepper
1 lb. Boneless skinless chicken
½ c. milk
1 c. chicharrones, crushed

Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.

In a medium bowl, combine flour, onion and garlic powders, salt & pepper. Cut chicken into 2” pieces then toss with flour mixture. Pour milk into a shallow bowl. Dip chicken pieces in milk. Pour chicharrones onto a large plate. Roll chicken in crumbs.

Arrange chicken on baking sheet; spritz with cooking spray. Bake for 20 minutes or until thoroughly cooked.

Creamy Dill
½ c. yogurt
1 Tbsp. Dijon mustard
2 tsp. Lemon juice
1 Tbsp. Chopped fresh dill or ¾ tsp. Dried
¼ tsp. Salt
1/8 tsp. Black pepper.

In a small bowl, whisk together ingredients. Chill until serving time.

Prime Rib Day

I have never cooked a prime rib until today. Mac did some research online as to cooking method. The way I cooked it is in the instructions. I liked this method because your oven is not on for 2 or 3 hours. A lot of people serve prime rib with a horseradish sauce. Since we liked blue cheese, I decided to make this garlic blue cheese dressing

Prime Rib with Garlic Blue Cheese Dressing

4 to 5 lb. Bone-in prime rib roast
6 large garlic cloves
½ c. fresh basil leaves
¼ c. fresh rosemary leaves
2 tsp. Kosher salt
2 tsp. Freshly ground black pepper
3 Tbsp. Dijon mustard
3 Tbsp. Butter
3 Tbsp. Olive oil

Let roast stand at room temperature for 2 hours. Preheat oven to 500 degrees F.

In food processor, finely mince garlic, rosemary, basil, salt and pepper. Add mustard, butter and oil, processing to form a paste. Smear the paste over the top and sides of the roast.

Cook the roast in a pan, bone side down, for 5 minutes per pound of roast. Turn off oven without opening it. Let roast set in oven for 2 hours. You may want to check the temperature of your oven to make sure it stays above 200 degrees with a thermometer. If it drops below 200 within the 2 hours, turn the oven back on at 250 degrees for the remainder of the 2 hours. You want the internal temperature to be 130 to 140 for medium rare.

FOR DRESSING: Place ¾ cup heavy cream and 1 medium garlic, minced, in a medium saucepan. Bring to a boil over medium-high heat, then lower heat and simmer until the cream coast the back of a spoon, 5 to 10 minutes. Remove the pan from the heat and stir in 6 oz. of crumbled blue cheese. Season to taste with freshly ground black pepper.

Carve the meat into slices. Serve with the dressing.

Eggs Benedict Day

Happy Easter and welcome to Eggs Benedict Day. I found this recipe from Martha Stewart Living and found it to be tasty and unique. Enjoy this as brunch any weekend. (You can half the recipe if there are only 2 of you.)

3 Tbsp. Lemon juice
1 tsp. Dijon mustard
2 large egg yolks, plus 4 whole eggs
6 Tbsp. Unsalted butter
Salt & pepper
1 Tbsp. White vinegar
1 avocado, halved, pitted, peeled
2 English muffins,split
8 oz. Jumbo lump crab meat
1 tsp. Minced fresh tarragon

Whisk together lemon juice, Dijon, egg yolks and 3 tablespoons water in a heatproof bowl. Brown butter in a saucepan. Very slowly drizzle into lemon mixture, whisking constantly, then season with salt and pepper. Return to saucepan; set aside.

 

Bring 1 inch water and vinegar to a simmer in a nonstick skillet over medium-high. Meanwhile, mash avocado in a bowl; season with salt and pepper. Toast muffins (I used keto bread slices) and spread avocado onto split sides;

top with crab.

Gently crack eggs into simmering water. Simmer until whites are set but yolks are still runny, 3 to 4 minutes. Transfer to a paper towel-lined plate with a slotted spoon, let drain 30 seconds then place atop crab.

Warm Hollandaise over low, whisking constantly (do not let boil), until thickened slightly and heated through, 1 minutes. Remove from heat, stir in tarragon and spoon evenly over eggs. Serve immediately.

Dijon Ham & Swiss Loaf

Dijon Ham & Swiss Loaf2

4 c. all-purpose flour, divided
2 tbsp. Sugar
½ tsp. Salt
2 pkg. Rapid Rise yeast
1 c. water
¼ c. Dijon Mustard
2 tbsp. Margarine
½ c. (8 oz.) ground cooked ham
1 c.  chopped Swiss cheese
½ c. dill pickle slices
1 egg, beaten

Mix 3 c. flour, sugar, salt & yeast. Heat water, mustard & margarine to 125 to 130 degrees. Stir into flour mixture. Mix in enough of remaining 1 cup of flour to make a soft dough. Knead 4 minutes. On greased baking sheet, roll dough to 14 x 12-inches. Sprinkles ham, cheese & pickles down center third of dough length. Make cuts from filling to dough edges at 1-inch intervals along sides of filling. Bring strips from opposite sides of filling together, twist & place ends at an angles across filling; cover. Place large shallow pan on counter, half-filled with boiling water. Place baking sheet over pan, let dough rise 15 minutes. Brush loaf with egg.

Dijon Ham & Swiss Loaf4

 

Bake at 375 degrees for 25 minutes. Serve warm.

 

Dijon Ham & Swiss Loaf3