Recipes, cookbooks, tips and how-to videos using mustard

Cookbook authors Marge Perry and David Bonom #spreadthemustard in these two recipes – Deconstructed Chicken Caesar Salad and Dijon-Roasted Chicken and Apples recipe from their new book HERO DINNERS: Complete One-Pan Meals that Save the Day! The book is full of yummy ideas and tips to get a delicious dinner on the table with little fuss! #MustardLove

Follow Marge and David on Facebook or learn more about their book online at Amazon.

Deconstructed Chicken Caesar Salad

This go-to-meal, ready in less than 20 minutes, has all the elements of a classic chicken caesar salad-but instead of tossing them together , we celebrate each on its own.

Caesar Dressing

1/4 cup canola mayonnaise

2 oil-packed anchovy fillets, drained, mashed to a paste with a fork

1 Tbsp fresh lemon juice

1 small garlic clove, minced

2 tsp Dijon mustard

1 tsp Worcestershire sauce

1/4 tsp ground black pepper

1/4 cup olive oil

Caesar Salad

2 romaine hearts, halved lengthwise

2 Tbsp olive oil, divided

1 lb boneless, skinless chicken breast halves

1 tsp Dijon mustard

1/2 tsp chopped fresh thyme

1 demi-baguette (about 12 inches), cut across into 12 slices

1/2 cup shredded Parmesan cheese

Directions:

  1. Position one oven rack 4 to 5 inches below the heat source (leave the other rack in the center of the oven) and preheat the broiler. Coat a sheet pan with cooking spray.
  2. Make the Caesar dressing: Combine the mayonnaise, anchovy paste, lemon juice, garlic, mustard, Worcestershire sauce, and pepper in a small bowl. slowly whisk in the oil.
  3. Brush the cut sides of the romaine hearts with 1 Tbsp of the oil. Place them, cut side up, on the sheet pan. Broil the romaine hearts until they are slightly wilted and lightly browned, 1 1/2 to 2 minutes. Transfer to a platter.
  4. Preheat the oven to 425°F.
  5. Toss chicken with the remaining 1 Tbsp oil, the mustard, and thyme. Place the breasts and the bread slices on the sheet pan and roast in the center of the oven until an instant-read thermometer inserted horizontally into the center of the chicken registers 160°F and the bread is toasted, 8 to 9 minutes.
  6. Transfer the chicken to a cutting board. Let it rest 5 minutes before cutting it across into 1/4-inch-thick slices. Place the chicken and toasts on the platter with the romaine; drizzle with the dressing and sprinkle with the Parmesan.

Makes 4 servings.

Dijon-Roasted Chicken and Apples

This is a really nutritious, satisfying, and complete autumn meal.

2 bone-in, skin-on chicken breast halves (about 2 1/2 pounds)

2 Tbsp Dijon mustard

3 Tbsp olive oil, divided

3/4 tsp salt, divided

1/4 tsp plus 1/8 tsp ground black pepper, divided

2 (12-ounce) sweet potatoes, peeled, each cut lengthwise into 8 wedges

2 medium red onions, cut through the root end into 8 wedges each

2 medium Granny Smith apples, peeled and cored, each cut into 8 wedges

Directions:

  1. Preheat the oven to 400°F. Coat a sheet pan with cooking spray.
  2. Cut the chicken breasts across in half (see note below). Combine the mustard, 1 Tbsp of the oil, 1/2 tsp of the salt, and 1/4 tsp of the pepper in a bowl; add the chicken and toss well.
  3. Combine the sweet potatoes, onions, and 1 Tbsp of the oil in a bowl. Toss with the remaining 1/4 tsp salt and 1/8 tsp pepper.
  4. Arrange the sweet potatoes and onions in a single layer on the sheet pan. Roast the vegetables for 10 minutes.
  5. Meanwhile, toss the apples with the remaining 1 Tbsp oil.
  6. Push the sweet potatoes and onions to the sides of the pan and arrange the apple wedges in the center. Place the chicken on top of the apples and roast until the chicken is lightly browned and an instant-read thermometer inserted into the center of the largest piece registers 160°F, 33 to 35 minutes.

Makes 4 servings.

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