South Carolina Mustard BBQ Sauce

Original Recipe HERE

This is my go-to recipe for serving with ham on holidays.  It might be too strong to use alone on pulled pork or something similar - maybe tone it down with a little BBQ sauce mixed in?  I keep meaning to try it out with shredded chicken in the slow cooker, but I have it in my head that this is a Holiday Recipe and therefore it doesn't cross my mind for approximately 363 days per year.

This makes about 1.5 cups of sauce.

Ingredients

4 Tablespoons butter

½ onion, grated

½ cup yellow mustard

½ cup brown sugar

½ cup cider vinegar

1 Tablespoon dry mustard

½ to 1 teaspoon cayenne [I only use a pinch]

1 bay leaf

Salt to taste [I usually leave it out]

Directions

(1) Grate the onion over a cutting board.

(2) In a saucepan over medium heat, warm the butter until frothy.

(3) Add onion.  Salute for 3-4 minutes.  Don't let the onion brown.

(4) Add all other ingredients.  Stir well.  Simmer 30 minutes or until slightly thickened.

(5) Remove bay leaf.  Serve warm or store in refrigerator.

Kid Participation: None.

White Bean & Spinach Salad

Original Recipe HERE

A side dish that's flavorful and guaranteed to be do-able any night of the week.  I always have these ingredients on hand.

I used red wine vinegar instead of cider.  The mustard was a little strong...the flavor was fine for me, but possibly a little too bold for kids.  I'd reduce it slightly next time.

I upped the bean amount to three cans, and it meant enough leftovers for a good-sized lunch portion the next day.  But otherwise, it was gobbled up by the five of us (*A* was too busy singing "Moana" songs to focus on eating).

Ingredients

3 cans (15 oz each) navy beans, drained & rinsed

1/2 red onion, thinly sliced & chopped

4 cups fresh spinach leaves

2 & 1/2 Tablespoons Dijon mustard

2 & 1/2 Tablespoons red wine vinegar

1/2 teaspoon basil

1/2 teaspoon oregano

1/2 teaspoon thyme

1/2 teaspoon salt

Directions

(1) Take handfuls of spinach and slice the leaves into thin strips.

(2) Rinse onion pieces; drain.

(3) In large bowl, whisk together mustard, vinegar, spices, and salt.

(4) Toss beans, spinach, and onion with dressing.

Kid Participation:

* Whisk dressing

* Stir salad ingredients together

Craisin & Almond Quinoa with Vinaigrette

Original Recipe: My own concoction

This is something I threw together when I realized we didn't have enough Christmas leftovers to feed the six of us.  It took less than 20 minutes from start to finish, and every person at the table gave it the thumbs up.

The portions can all be played with (except the water-to-quinoa ratio).  When I first stirred the vinaigrette into the finished quinoa part, I thought it was too much.  Luckily it absorbed into the quinoa or something, because it wasn't a soupy mess.  But next time I'd make a little more quinoa for better balance.

Ingredients

4 green onions, chopped

1 Tablespoon olive oil

4 cups water or broth

2 cups quinoa

1/2 to 1 cup craisins

1/2 to 1 cup slivered or sliced almonds

crumbled goat cheese [optional]

* For vinaigrette:

1/4 cup olive oil

2 Tablespoons balsamic vinegar

2 Tablespoons real maple syrup

1 teaspoon Dijon mustard

1/8 teaspoon salt

Directions

(1) In a large sauce pot, heat olive oil over medium-low heat.

(2) Add onions.  Saute 3 to 4 minutes until softened.

(3) Add quinoa & water to saucepan.  Heat until boiling, then simmer about 15 minutes or until quinoa is done (drain excess water if needed).  About 10 minutes into the cooking, add craisins so they have time to soften.

(4) While quinoa is cooking, toast almonds in skillet or toaster oven until very lightly browned.

(5) Whisk all vinaigrette ingredients together.

(6) Add almonds & vinaigrette to finished quinoa.

(7) After mixture has cooled somewhat, add goat cheese if using.

Kid Participation: None...I'd reached my limit on "kid help" while making Christmas cookies earlier in the week.

Sloppy Joe Bites

Original Recipe HERE

This is a rare recipe that got rave reviews from *J*.  He ate two of them and asked for a third, and the following night he was even excited about leftovers.  The others liked them, too, but I barely paid attention to their reactions because I was busy picking my jaw up off the floor.

I made the from-scratch sloppy joe mixture since cracking open a can of the stuff would resurrect childhood memories better left in the past.  I used Pillsbury Grands buttermilk biscuits, and the ratio of biscuit to joe wasn't balanced.  Next time I'll use smaller biscuits or maybe the flaky kind.

Ingredients

3 Tablespoons brown sugar

1 Tablespoon minced onion

1 Tablespoon paprika [I did 1/2 smoked and 1/2 regular]

1/2 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon salt

1 teaspoon pepper

1 pound ground beef

1 can (15 oz) tomato sauce

6 to 8 ounces water

1 Tablespoon mustard

2 Tablespoons cider vinegar

2 canisters (8 or 10 count each) canned biscuits

1 to 2 cups shredded cheese [I used cheddar]

Directions

(1) Mix together brown sugar, minced onion, cumin, paprika, garlic powder, salt, and pepper.

(2) In a large skillet, brown the beef.

(3) Add tomato sauce, 6-8 ounces of water, mustard, cider vinegar, and spice mixture.  Stir to combine; simmer 5-10 minutes. 

(4) Meanwhile, preheat oven to 350 degrees F.  Grease muffin tins.

(5) Flatten or roll out biscuits.  Press each into a muffin well.

(6) Fill biscuits with sloppy joe mixture; sprinkle with cheese.

(7) Bake 10-12 minutes.

Kid Participation: 

* Flatten biscuits

* Put biscuits into muffin wells

* Scoop in sloppy joe mixture

* Sprinkle cheese

Egg McMuffin Casserole

Original Recipe HERE

Is it OK to call this an Egg McMuffin casserole?  No McDonald's products were harmed in the making of it.

We had this for dinner, and three out of three kids said they liked it.  No second helpings were had because we were running supremely late and bedtime was on the horizon, but I think they would've if I let them.

I almost put shredded cheese in this (because if it's basically a giant mess of breakfast sandwich-ness, how was there no cheese??), and I'll add it to the egg/milk mixture next time.  I think it would've added that little extra flavor I was looking for (because I forgot to put in the salt and pepper, and I debated things like oregano or Montreal Steak seasoning or Jane's Krazy but didn't follow through).  I could've put vegetables in if diced small and cooked with the sausage, but *P* reminded me that *J* would pick them all out.  Next time I'll sneak some finely chopped spinach and red pepper, maybe.

Also, this is a very kid-friendly meal, preparation-wise.  *P* helped me make it at lunchtime, and I put it in the oven when we got home from afterschool activities at 6:00pm.

Ingredients

6 English muffins, torn into large bite-sized pieces

1 package (1 lb) ground sausage [I used one 16 oz "tube"]

1/2 cup onion, diced small

1 teaspoon jarred minced garlic

8 eggs [I used 4 whole eggs and the equivalent of 4 egg whites]

1 & 1/2 cups milk

2 Tablespoons spicy mustard

salt & pepper

Directions

(1) Grease a 9x13" glass baking dish.

(2) In a large skillet over medium heat, brown sausage until no longer pink, breaking it up as it cooks.  Add onion and garlic during final minutes of cooking.

(3) Toss together muffin pieces and sausage mixture.  Spread evenly in baking dish.

(4) In a separate bowl, whisk together eggs, milk, mustard, salt, and pepper.

(5) Pour egg mixture over the muffin mixture.  Bake immediately or cover and refrigerate overnight.

(6) In an oven heated to 350 degrees F, bake casserole 45-50 minutes or until eggs are set in the middle.  Cover with foil during last 15 minutes to avoid browning if needed.

Kid Participation:

* Tear muffins

* Stir together muffins and sausage

* Crack eggs

* Whisk wet ingredients

* Pour egg mixture

Asparagus, Egg, & Bacon Salad

Original Recipe HERE

I knew this was a guaranteed failure for my kids before I even made it, but I figured I'd like it.  And I did.  Good thing I doubled some of the elements (new amounts reflected below) because it fed me the next day, too.

I made it ahead of time for dinner and combined everything except the bacon...saved that until the end.  I also had some extra tomatoes hanging around, so those went in.  I'd consider goat cheese or feta just to try it, but it's perfectly fine without it.  I served it room temperature the first time and scarfed it cold from the fridge the second, so temperature didn't matter (or my standards are very low.  See: I eat 90% of my meals standing up right now).

Ingredients

2 hard boiled eggs, peeled & sliced

2.5 to 3 cups chopped asparagus

4 slices bacon, cooked & crumbled

2 Roma tomatoes, chopped & seeded

1 teaspoon Dijon mustard

2 teaspoons extra virgin olive oil

2 teaspoons red wine vinegar

1/8 teaspoon salt

1/8 teaspoon pepper

Directions

(1) Bring a pot of water to a boil.  Add asparagus; cook 2 to 3 minutes until tender yet firm.

(2) Drain asparagus.  Run under cold water.  Set aside.

(3) In a small bowl, whisk together Dijon, oil, vinegar, salt, and pepper.

(4) Toss the asparagus, egg, and tomato with dressing.  Top with bacon just before serving.

Kid Participation: None.

Ham & Cheddar Waffles

Original Recipe HERE

 

Winner winner, waffles for dinner.  I shook things up and stepped away from the standard or dessert-leaning waffles of days past.  These were a successful adventure.

 

I doubled this to feed four of us.  I got 12 square waffles using three rounds of batter (my iron makes four squares at a time).  It may not sound like enough, but the waffles were filling.

The original recipe says to, ideally, allow the batter to sit for 20-30 minutes before baking because the waffles will be fluffier.  I did have the time, so I waited.  I have nothing to compare the final product to, but the waffles weren't dense or heavy, so maybe they were the proper amount of fluffy?

Being waffles, my kids wanted to use maple syrup with them.  I was fine without it, but they tasted fine either way.  The sweetness paired well with the cheese and ham...kind of like a McGriddle (not that I would have any familiarity with how a McGriddle tastes...).

 

Ingredients

3/4 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon table salt
1/2 teaspoon dry mustard [I used ground mustard]
3/4 cup shredded cheddar cheese [do not use pre-shredded]
1/2 cup finely chopped deli ham
1 heaping tablespoon chopped chives or thinly sliced green onions [I used dried minced onions]
1 cup buttermilk
1/3 cup vegetable oil
1 egg

 

Directions
(1) In a large bowl, whisk together flour, corn starch, baking powder, baking soda, salt, and dry mustard.
(2) Add cheese, ham, and chives (or onions) and lightly toss.
(3) In a separate bowl, whisk buttermilk, oil, and egg.
(4) Add wet ingredients to dry; stir until everything is just incorporated.
(5) Preheat waffle iron.  Spray with non-stick spray.
(6) Ladle batter into iron.  Cook according to iron's instructions to achieve lightly golden waffles.

Kid Participation:
* Whisk dry ingredients
* Whisk wet ingredients
* Stir all ingredients togehter
* Experiment with dipping and drizzling options

Honey Mustard Lentils & Rice

Original Recipe HERE

 

I took a risk on this one, not sure if it would have enough flavor to appeal to my family nor whether the texture would sit well with them.  The kids all ate some as a side dish - I think the sweetness of the honey was key.  It was a little bland for me...I think fresh onion would've been better.

 

Next time I will add smoked sausage or something else to turn it into a one-dish meal.  Also, it made a TON of food.  I will definitely cut the ingredient amounts in half.

 

Ingredients

1 lb green lentils

1 cup brown rice

3 Tablespoons dried minced onion or 1 cup chopped fresh onion [I used dried]

1 teaspoon garlic powder

1 teaspoon salt

1 teaspoon pepper

1/2 cup mustard [I used Dijon]

1/3 cup honey

 

Directions

1) Preheat oven to 350 degrees F.

2) In a large mixing bowl, combine lentils, rice, onion, garlic powder, salt, and pepper.

3) Pour 7 cups hot water into the lentil mixture.  Stir gently.

4) In a small bowl, combine mustard and honey.  Gently fold into lentil mixture.

5) Pour lentil mixture into a 9x13" glass baking dish.  Cover tightly with foil.

6) Bake 60 minutes, or until rice and lentils are soft.

 

Kid Participation:

* Measure dry ingredients

* Stirring.  Lots of stirring.

Apricot Kielbasa Slices

Original Recipe in some magazine that has a field editor named Barbara McCalley

 

Not much to say about this one, other than it was any easy weeknight meal to throw together.  The kids liked it, probably due to the sweet factor.  I used some random jar of local apricot jelly and served it over brown rice.  There lemon flavor was a bit too strong for my taste; next time I'll do one tablespoon.

 

Ingredients

1 pound cooked kielbasa or sausage [I used chicken sausage]

1 jar (12 oz) apricot preserves

2 Tablespoons lemon juice

2 teaspoons Dijon mustard

1/4 teaspoon ground ginger

 

Directions

(1) Cut sausage in half length-wise, then into 1/4" slices.

(2) In a small bowl, combine preserves, lemon juice, mustard, and ginger.  Whisk until thoroughly combined.

(3) In a large skillet, brown the sausage (use a little olive oil if necessary).  Remove sausage; set aside.

(4) Add sauce mixture to skillet.  Cook over low heat, 2-3 minutes, or until heated through.  Stir occasionally.

(5) Return sausage to pan; cook several additional minutes until heated through.

 

Kid Participation:

* Whisk together sauce ingredients

Haricot Verts [Green Beans] with Shallot Dressing

Original Recipe HERE

(Very similar recipe HERE)

 

 

I picked up a package of haricot verts on a whim at Trader Joe's (which is how about 75% of my purchases can be classified there...I go in for two things and come out with several full bags).  Googling was necessary to figure out what to do with them.

 

The original recipe only called for one slice of bacon, which I scoffed at.  What good is one slice?  You need a minimum of four in a recipe - or, in our family's case, five (one for each member).

 

The kids all liked these, which is a surprise since *P* isn't a veggie eater and doesn't do much with all the other green beans that cross his plate.

 

Ingredients

4 slices bacon

12 oz haricot verts (French green beans)

3 Tablespoons olive oil

2 teaspoons Dijon mustard

2 teaspoons red wine vinegar [or white wine vinegar]

1 shallot, finely chopped

 

Directions

(1) In large skillet, cook bacon until evenly browned.  Set aside; wipe out most of bacon grease from pan.

(2) Sautee shallot in bacon grease until softened.  Remove from pan.

(3) In medium bowl, whisk together oil, mustard, and vinegar.  Add shallot.

(4) Meanwhile, steam haricot verts until just tender (retain some crispness).

(5) Toss haricot verts in dressing.  Serve topped with crumbled bacon.

 

Kid Participation: None.

 

Slow Cooker Saucy Baked Beans with Sausage

Original Recipe: Better Homes & Gardens Simple Slow Cooker Recipes.

 

This recipe was a hit with every family member, so there was only one serving left over for lunch the next day.  The great thing about it is how easy it would be to increase its volume: another can of beans, some extra sausage, another squirt of ketchup, chopped red or green pepper and onion, and so on.  I'm sure it could be prepared on the stovetop, but I needed a fix-it-and-forget-it meal that day, so the slow cooker was my method of choice.

 

I served it with barley I cooked on the side.  It was too saucy to eat as-is; I think it needs something like rice or barley to bulk it up.

 

Ingredients

2 cans (15 oz each) Great Northern beans, drained & rinsed

2 cans (15 oz each) pinto beans or small red beans, drained & rinsed

12 oz cooked smoked sausage, cut into 1/4" slices

3/4 cup ketchup

1/2 cup barbecue sauce

1/2 cup pure maple syrup

2 Tablespoons packed brown sugar

2 Tablespoons prepared mustard

1/4 teaspoon black pepper

1 medium red onion, finely chopped

 

Directions

(1) In a 3.5-, 4-, or 5.5-quart slow cooker, combine all ingredients.

(2) Cover; cook on low 5-6 hours or high 2.5-3 hours.

 

Kid Participation:

* dump all ingredients into slow cooker

* push slow cooker buttons (yay, allowed to play with appliances for once!)

Tangy Meatballs

Original Recipe HERE

 

I had bought some meatballs with the assumption that I'd make a sauce and serve it all over rice. Which is exactly what I did.  This was super easy, and 90% of the dinner was eaten in one sitting, leaving me very little for lunch the next day.  Success comes back to bite me.

 

I put in the half-cup of vinegar that the original recipe called for, and the sauce had a bit too much "bite" or sourness to it.  I will reduce the amount next time (reflected below) and/or return to the original full cup of brown sugar.  I prefer my barbecue-type sauces to be sweeter.

 

Ingredients

1 cup (8 oz) ketchup

1/2 cup water

1/2 cup brown sugar

1 small onion, finely chopped

1 green bell pepper, finely chopped [optional]
2 to 3 garlic cloves, pressed

3 tablespoons Worcestershire sauce

2 tablespoons mustard [I used dijon]

1/4 to 1/2 cup vinegar [I used cider vinegar]

pre-cooked meatballs, fresh or frozen

 

Directions

(1) Add all ingredients to large sauce pan; stir to combine.

(2) Add meatballs; stir to coat.

(3) Simmer, uncovered, over medium-low heat for 30 minutes to 2 hours, stirring occasionally.

 

Kid Participation: None.

 

Dijon Green Beans & Onions

Original Recipe: Taste of Home August/September 2007 issue

When I'm at the commissary and gazing around the produce section, looking for inspiration for side dishes, my old stand-bys are broccoli and cauliflower.  However, I occasionally go rogue and stuff some handfuls of green beans into a bag.  Then I get home and wonder what to do with them.  I think my challenge is that they are a difficult shape to work with, since I like my veggies smothered in sauces and cheeses (because I don't like most of them and only eat them as an example to my kids).  Green beans have no nooks or crannies in which to trap the necessary toppings.

This tasty sauce had enough "cling factor" (a phrase probably not to be used when discussing things you're going to eat) so that each bite had plenty of flavor.  I bet this would taste even better cold, but since *N* asked to have the rest of it packed in her school lunch the next day, I'll have to make it again to find out.  She also requested three helpings at dinner.  What kid eats like that??  She may have inherited my sweet tooth, but luckily she has a green tooth, too.  Wait, that doesn't sound right...

Ingredients

1-1/2 pounds fresh green beans

2 Tablespoons red wine vinegar

2 Tablespoons olive oil

2 teaspoons Dijon mustard

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup grape tomatoes[optional]

1/2 small red onion

2 Tablespoons grated Parmesan cheese [optional]

Directions

(1) Trim green bean ends.  Cut in half if desired.

(2) Place beans in large saucepan of boiling water or steamer basket.  Cook 8 to 10 minutes or until crisp-tender.

(3) Meanwhile, whisk vinegar, oil, mustard, salt, and pepper in medium bowl to make dressing.

(4) Slice onion thinly into half-moons or quarter-rounds.  Add to dressing.

(5) Cut tomatoes in half.  Add to dressing.

(6) Drain beans.  Add to dressing.

(7) Toss salad thoroughly.  Sprinkle each serving with parmesan if desired.

Kid Participation: None.

Honey Mustard Vinaigrette

Original Recipe HERE

I'm saving this recipe solely for the dressing that comes with it.  While I made the accompanying coconut chicken, it wasn't anything special and won't be repeated.  However, the vinaigrette was good and can be either a typical salad dressing, tossed with vegetables, or used as a dipping sauce for meat.

Ingredients

1 Tablespoon olive oil

1 Tablespoon honey

1 Tablespoon white or balsamic vinegar [I used balsamic] 

2 teaspoons dijon mustard

Directions

Thoroughly whisk all ingredients together (preferably several hours before).  Heat in the microwave to serve warm.

Notes: Perhaps a finely chopped shallot added next time.

Kid Participation: None...I don't like mixing children and olive oil.

Mustard-Roasted Potatoes

Original Recipe HERE

I was looking to use up the rest of a 5-pound bag of potatoes, and *N* loves fries (as do her mother and father...).  They turned out better than expected, since I've never had good luck with homemade fries.  They were a little more heavily crisped (OK, burned) than I'd have liked, but I think I cut the potato wedges too thick (because I didn't have the small potatoes the original recipe asked for).  Still, I was surprised at how well they reheated in the toaster oven the next day - maybe the butter kept them from drying out too much?  I'll be trying these again.

Ingredients

Nonstick cooking spray

1/2 cup whole grain Dijon mustard

2 tablespoons extra-virgin olive oil

2 tablespoons (1/4 stick or 1/2 ounce) butter, melted

2 tablespoons fresh lemon juice

3 garlic cloves, minced

1 tablespoon dried oregano

1 teaspoon lemon extract [since I didn't have lemon peel]

1 teaspoon coarse kosher salt

2-3 pounds unpeeled white-skinned potatoes, cut into 3/4-inch-wide wedges

Directions

1) Position one rack in top third of oven and one rack in bottom third of oven and preheat to 425°F.

2) Spray a large rimmed baking sheets with nonstick spray.

3) Whisk mustard, olive oil, butter, lemon juice, garlic, oregano, lemon extract, and salt in large bowl.

4) Put potato wedges in a large resealable container, sprinkle with pepper, and add mustard dressing.  Shake until wedges are well coated.

5) Spread potatoes in a single layer on baking sheet, leaving excess mustard mixture behind in bowl.

6) Roast potatoes on lower rack for 20 minutes. Move baking sheet to upper rack and roast until potatoes are crusty outside and tender inside, turning occasionally, about 25 minutes longer.

7) Optional: Can be made 2 hours ahead. Let stand on baking sheets at room temperature. Rewarm potatoes in 425°F oven 10 minutes.

Notes: I'll use less lemon extract next time to see if more mustard taste comes through (though the lemon was not overpowering).  I'll use smaller potatoes as well to make sure the insides of the wedges are tender before the outside gets too browned.  Also, I did the rewarming trick because I made these during *J*'s late afternoon nap.  I'll (try to) plan to make them so they're timed with the rest of dinner.

 

Kid Participation:

* Whisking mustard dressing.

* Shaking the container with potatoes and mustard dressing (unless, like my child, they get the giggles repeatedly and collapse on the floor, dropping the container that somehow, miraculously, stayed closed each time until I came to my senses and took it away).