mustard Archives - Aggie's Kitchen

Tangy Mustard Broccoli Slaw Salad with Mango

Aggie Goodman — Wed, 03 May 2017 13:12:39 +0000

This Tangy Mustard Broccoli Slaw Salad with Mango is the perfect addition to any spring or summer meal!

Next month, this blog turns 9 years old. I seriously can’t believe I’ve been sharing recipes online for that long. I’ve been digging around in my archives, looking at some of the food and recipes we’ve eaten over the years and to be honest, it makes me feel so nostalgic! I started a little project of remaking some of the recipes so I can update the photography and clean up the posts. One of the recipes I recently remade was from June of 2008, the first week I started blogging. I’ve made these Mini Honey Mustard Meatloaves with Roasted Potatoes so many times over the years and it’s one of my family’s favorites – not only did I add new photos to the post, but a video as well.

While I was revamping that post, I uncovered a slaw recipe from Cooking Light that I had made with it…and decided to change it up a bit. I love slaw salads of all kinds…some of my favorites include this Asian Almond Slaw Salad, this Mexican Slaw Salad with Black Beans and one of my lunch time go-tos this Broccoli Slaw Salad I make with gorgonzola, nuts and balsamic vinegar. Good stuff!!

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Maple Mustard Roasted Pork Tenderloin with Sweet Potatoes and Mango

Aggie Goodman — Thu, 16 Apr 2015 15:47:18 +0000

Both sweet and savory, this Maple Mustard Roasted Pork Tenderloin with Sweet Potatoes and Mango is a wonderful healthy meal to serve your family.

The last couple of weeks, my grocery store has had avocados and mangos on sale. Would it be too obvious to tell you my produce drawer is filled with plenty of both right now?

Yep. I have a few more mangos & avocados than I know what to do with at the moment. This is not a bad thing.

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Mustard and Herb Vinaigrette

Aggie Goodman — Sun, 14 Oct 2012 15:30:49 +0000

Over time, my husband and I seemed to have developed a hobby of collecting condiments. Mustards, barbecue and hot sauces, relishes, jellies and chutneys…we are always coming home with at least one jar or bottle of something, especially when traveling or after a visit to a gourmet or specialty foods store. Some people get excited about new jewelry and clothes – I get excited about food items. And this is a-okay in my book.

Mustards of all kinds are always a favorite around here for dressing up sandwiches (with a minimal amount of calories too, can’t beat that) and I seem to find myself with several almost empty jars of mustard in the fridge pretty often. When I’ve spooned out the last bit of mustard, I always know a Mustard and Herb Vinaigrette is in the near future. It’s the perfect time to grab a bunch of fresh greens, tear them up in a bowl or plate and serve yourself up a nice (big) simple salad for lunch or dinner.

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Slow Cooker Barbeque Beans

Aggie Goodman — Fri, 19 Jun 2009 18:13:00 +0000

Happy Friday everyone! We are off to Cocoa Beach this weekend for a family getaway and to celebrate Father’s Day! I am so looking forward to relaxing near the ocean while the kiddies play in the sand and water all day… Nothing like the beach for a playground right?As much as I love to cook, I will tell you that I am welcoming the break in the kitchen. I’ve been feeling a bit burnt out lately, not really in the mood to cook much…it may have a lot to do with this close to 100 degree weather we are having. I can not wait to be waited on and to try out a couple of local beachside restaurants that were recommended to me. I love seafood and plan to eat lots of it this weekend! I hope to be able to get some good pics and give you a review of our eats…but dining out with my 2 little ones is a challenge in itself so I won’t make any promises!(Happy Father’s Day Daddy! xoxo)

I’ll leave you this weekend with an easy slow cooker recipe for beans. I created this recipe a couple of weekends ago and we really enjoyed it. Beans like this are a great summer side dish…serve them alongside some grilled BBQ chicken and vegetables and you’ve got yourself a meal!

Slow Cooker Barbeque Beans

Ingredients:

2 cans pinto beans (drained but not rinsed)
1 large can cannellini beans (drained but not rinsed)
2 andouille chicken sausage links, diced (you can subsitute 1/2 package turkey smoked sausage)
1/2 cup ketchup
1/4 cup mustard
1/4 cup pure maple syrup
2 TB Worcestershire
2 TB chili powder
1 TB smoked paprika
small pinch of salt and big pinch of fresh ground pepper

Directions:

Combine all ingredients in crock pot and cook on high for 3-5 hours.

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Crispy Chicken Bites and a peek in Aggie’s Garden

Aggie Goodman — Fri, 15 May 2009 21:21:00 +0000

If you are looking for an alternative to those frozen chicken nuggets you buy in the store, this is a great recipe for you to try. It’s easy, full of flavor and ssshhh…pretty healthy.

The method behind cooking these chicken bites is “air baking”. I learned this method from watching cooking shows and was amazed at what a difference it made when baking anything that is breaded. All you need is a large rimmed cookie sheet and a cooling rack and you are on your way to really crispy breaded chicken or fish for dinner.

I like to use Panko breadcrumbs for that extra crunch, but you can definitely use regular fine breadcrumbs and get the same result. I always buy plain breadcrumbs and season them up on my own with salt, pepper, garlic and sometimes Italian seasoning. I gave these chicken bites a little extra something sweet by dredging them in homemade honey mustard sauce before breading them. You could surely get creative and dredge them in buttermilk ranch or even teriyaki sauce to change them up a bit.

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Crispy Chicken Bites and a peek in Aggie’s Garden

Author: Aggie's Kitchen
Category: Chicken
Method: Stove

Ingredients

1 lb chicken, cut into large nuggets
salt and pepper
2 – 3 heaping TB honey
2 – 3 heaping TB yellow mustard
1 cup (ish) Panko or regular plain bread crumbs, seasoned to your liking with salt, pepper, garlic powder
nonstick spray or olive oil

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375 degrees.
In a bowl, mix together honey and yellow mustard until completely combined. Place seasononed breadcrumbs in a large rimmed dish or bowl. Season chicken pieces with salt and pepper and gently dredge chicken in sauce. After dredging, place chicken into breadcrumbs and gently press to coat. Place breaded chicken onto cooling rack that is placed in a rimmed cookie sheet. Coat each chicken piece with nonstick spray or spritz with olive oil.
Bake for about 15-20 minutes or until golden brown. Serve with your favorite dipping sauce.

Now onto the garden…

Ok, I know I’ve mentioned my grandfather a lot on this blog. He’s so cute and if you meet him you just love him. He grew up in Sicily and came to America when my mom was 11 years old. He lives incredibly simple and I learn new things from him each time I’m with him. He loves his wine and he loves his food. He’s a very busy “retired” man…always cooking, cleaning, taking care of his house and my mom’s house, helping neighbors…and gardening. I think I have heard him say every year that he “isn’t going to have a garden this year” because it’s just too much work…but then next thing you know, it’s late winter and he’s already got rows and rows of peppers, basil, and tomatoes growing from seeds in pots all around his yard. This man’s thumb is greener than anyone’s I know.

He started his tomato plants earlier this year and gave me two pots of them to take home. Last year I started a container garden with some tomatoes and peppers and to be honest, was a little disappointed in the results. So this year, after seeing my grandfather’s multiple “non gardens”, I was inspired to start a real garden of my own in my backyard. And it’s a good thing I did because little did I know that there were over 30 little tomato plants growing in those 2 pots my grandfather sent home with me! I ended up planting 20 and gave the rest away to aspiring gardening friends.

(a variety of tomatoes, peppers, eggplant, squash, cucumbers and tucked in there too is a fig tree and watermelon!)

(my herbs along with cherry tomatoes, arugula, zucchini, squash and variety of peppers)

I’m very excited to see what grows in this little plot of earth in my backyard…I can see why my grandfather continues to garden, it’s in his blood and apparently in mine too. I can see more and more of my grandfather in me every day and I just love it.

I am hoping to share many meals with you with my garden veggies and herbs
…I’ll keep you posted!

And as always, thank you for reading!

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