Just a quick post today for a simple chicken glaze I tried today. 3 easy ingredients for the sauce and some boneless chicken thighs made for a quick dinner. Pretty tasty; I almost felt it could have been sweeter but I wanted the mustard to shine through. I did mine on the stove top but I am sure baking or grilling will work well too.
2 Tbs honey
2 tsp mustard
1 tsp horseradish
Mix together all three ingredients and set aside. I opted for a pan sautéed chicken today so I began by cooking the chicken over medium high on one side for about 4 – 5 minutes; until it had just started to brown nicely. Season with salt and pepper if desired. Flip the chicken over; reduce heat to medium low and drizzle some of the glaze over chicken. I flipped the chicken several times glazing throughout until chicken was cooked through. Reserve a little of the glaze to drizzle over the chicken when serving.
Just a quick post for some super easy cocktail sauce. I love the combination of horseradish and lemon juice. Adjust the horseradish as desired; we like ours a bit spicy. Of course the spiciness will vary from brand to brand too.
1/2 cup ketchup
1 to 1 1/2 Tbs prepared horseradish
1 Tbs fresh squeezed lemon juice
Combine ketchup, horseradish, and lemon juice. Serve with cooked shrimp.
Red potato salad with dill is one of my favorites. I think my mother-in-law made it the first time I had it. She gave us a church cookbook a few years ago and apparently it’s Aunt Donna’s recipe. Anyway I decide to experiment a bit with it as I was in a roasting mood the other day while my oven was hot. I roasted the potatoes instead of boiling the spuds and added some horseradish for a kick. Here’s my updated version ~ I still like the original too, but this was quite delicious.
Red Potato with Dill Salad
1 1/2 lb small red potato
1/4 cup green onion
1 cup mayonnaise
2 tsp Dijon mustard
2 tsp dried dill
salt and pepper
2 tsp horseradish
Wash and pierce potatoes a couple of times. Spread on baking sheet and roast at 375 degrees for about 50 minutes. Cool potatoes in refrigerator until thoroughly cooled; I chilled mine overnight. In small bowl mix together rest of ingredients. Dice cooled potatoes and mix with dressing. Refrigerate until ready to serve. Check for seasoning adjust as needed.
Well, I mentioned these sandwiches in my roast recipe; it’s a terrific way to use up leftover roast or steak. They were super delicious. I think the horseradish mayonnaise made the perfect addition. If you don’t have leftover roast you can always purchase a steak and thinly slice or by some deli roast beef; our roast was seasoned with garlic and rosemary so don’t be afraid to add a bit of seasoning if desired.
Roast Beef Sandwiches
8 – 10 o.z. left over beef thinly sliced (enough for 2 sandwiches)
1/2 medium onion sliced
1/4 large bell pepper
dash Worcestershire sauce, salt and pepper
cheese of choice ~ provolone works well; we used a spanish drunken goat cheese that was quite tasty
mayonnaise or condiments of choice ~ I made a yummy horseradish mayo to go along with
First prep meat and veggies. We shaved the meat with our electric slicer, but you could thin slice by hand or cut into strips for great results too.
Heat medium skillet over medium high heat. Add peppers and onions saute till tender; stir in a dash or two of Worcestershire sauce and salt and pepper if desired. Add meat (it’s already cooked so you just need to heat through). We toasted our buns in the broiler for a couple of minutes before building the sandwiches. Once buns are toasty add mayo or desired condiments top with meat and top with cheese. Return to broiler until cheese is melted.