Type what you have

Ingredients

• ✓ dijon mustard
• all-purpose flour
• milk
• egg
• butter
• butter
• onion
• butter
• ham
• gruyere cheese

Instructions

1. 1 Add flour, milk, eggs, and melted butter to a blender and process until smooth, 1 to 2 minutes. Set batter aside for at least 20 minutes.
2. 2 Heat 1 teaspoon butter in a skillet over medium heat. Cook onions, stirring occasionally, until they start to turn golden brown, about 5 minutes. Set aside.
3. 3 Coat a crêpe pan or nonstick skillet over medium heat with about 1 teaspoon of the melted butter. Ladle about 1/4 cup batter into the pan, swirling the pan to thinly coat the entire bottom. Cook until small brown spots appear on the bottom of the crêpe, about 2 minutes.
4. 4 Loosen crêpe carefully from the pan using a spatula and gently flip to brown the other side, 1 to 2 minutes more. Slide crêpe onto a plate. Repeat with remaining batter, buttering the pan as needed and stacking crêpes between pieces of parchment or waxed paper.
5. 5 Assemble crêpes one at a time in the still-warm pan; spread mustard over one half, top with 1 slice of ham, along with some of the sautéed onion and Gruyère cheese. Fold the crêpe over the filling, pressing gently, and heat briefly just until the cheese begins to melt. Fold in half again so each finished crêpe is about one-quarter the size of the original.

By lutzflcat

Ingredients

• ✓ dijon mustard
• butter
• egg
• sourdough bread
• avocado
• parmesan cheese

Instructions

1. 1 Melt butter in a skillet over medium heat. Add eggs and cook until whites are mostly firm. Break yolks and continue cooking until eggs are set and no longer runny, 2 to 3 more minutes.
2. 2 Spread one side of toasted sourdough with Dijon mustard. Arrange avocado slices on bread and top with cooked eggs. Sprinkle with Parmesan cheese.

By Britty

Ingredients

• ✓ dijon mustard
• butter
• white sandwich bread
• swiss cheese
• green onion
• parsley
• shrimp
• milk
• sour cream
• egg
• salt

Instructions

1. 1 Butter an 8x8-inch casserole dish.
2. 2 Use remaining butter to lightly butter bread. Cut each slice in half diagonally. Arrange 1/2 of the bread in the prepared dish. Sprinkle with half of the Swiss cheese, 1/2 of the green onions, 1/2 of the parsley, and 1/2 of the shrimp, in that order. Top with remaining bread and sprinkle with remaining cheese, onions, parsley, and shrimp.
3. 3 Beat milk, sour cream, eggs, Dijon mustard, and salt together in a bowl. Pour over casserole, cover, and refrigerate for 8 hours, to overnight.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Bake casserole in the preheated oven until puffed and golden, 30 to 40 minutes. Let sit for 5 minutes. Cut into squares and serve.

By Bev

Ingredients

• ✓ dijon mustard
• honey
• cayenne pepper
• chili flake
• pork sausage
• canola oil
• vegetable oil
• swiss cheese
• biscuit

Instructions

1. 1 In a small bowl, mix together the spicy honey mustard ingredients. Set aside.
2. 2 Form the raw Jimmy Dean Premium Pork Sausage into 8 small patties about the size of your biscuits.
3. 3 In a large frying pan, heat oil over medium high heat for about 1 minute. Add patties and cook for 4 to 5 minutes on each side, or until they are cooked through. Remove from heat. Lay Swiss cheese slices on top and allow them to melt over the patties.
4. 4 On the bottom half of each biscuit, spread spicy honey mustard. Add the sausage and cheese. Top with the other half of the biscuit, and enjoy.

By JimmyDean

Ingredients

• ✓ dijon mustard
• shortcrust pastry
• butter
• leek
• bacon
• egg
• cream
• swiss cheese

Instructions

1. 1 Prepare shortcrust pastry base in pan.
2. 2 Gently fry leek and bacon in butter until leek softens. Whisk eggs, Maille® Dijon Originale mustard and cream together. Add the leek, bacon and cheese. Season and pour into pastry base.
3. 3 Bake at 320 degrees F for 20-25 minutes or until set. Serve warm.

By Maille

Ingredients

• ✓ dijon mustard
• bread
• butter
• swiss cheese
• monterey jack cheese
• ham
• milk
• egg
• green onion
• sherry
• black pepper
• cayenne pepper
• sour cream
• parmesan cheese

Instructions

1. 1 Grease a 9x13-inch baking dish.
2. 2 Arrange bread pieces in the prepared baking dish; drizzle with melted butter. Top with Swiss cheese, Monterey Jack cheese, and ham.
3. 3 Whisk milk, eggs, green onions, sherry, mustard, black pepper, and cayenne pepper together in a bowl until foamy; pour over bread mixture. Cover dish tightly with aluminum foil and refrigerate for 24 hours.
4. 4 Remove dish from refrigerator 30 minutes before baking.
5. 5 Preheat oven to 325 degrees F (165 degrees C).
6. 6 Bake strata in the preheated oven for 1 hour. Remove aluminum foil and top with sour cream and Parmesan cheese. Bake, uncovered, until a knife inserted in the strata comes out clean, about 10 more minutes.

By kayhayes26

Ingredients

• ✓ dijon mustard
• butter
• puff pastry
• bacon
• egg
• salt
• black pepper
• chive

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 4 muffin cups with butter (leave space in between the muffin cups).
2. 2 Cut puff pastry sheet into 4 squares and place into the greased muffin cups in such a way that the 4 corners are draping over the sides. Brush bottom and sides of the puff pastry with Dijon mustard.
3. 3 Cut each slice of bacon into 4 pieces and drape 3 bacon slices around the tops of the muffin holes.
4. 4 Break eggs individually into a small bowl without breaking the yolks and slide into the muffin cups.
5. 5 Bake in the preheated oven until puff pastry is lightly browned and eggs are set, 22 to 27 minutes.
6. 6 Remove from oven, season with salt and pepper, and sprinkle with chives.

By Barbara Sauermann

Ingredients

• ✓ dijon mustard
• white bread
• cheddar cheese
• swiss cheese
• milk
• egg
• onion powder
• cornflake cereal
• margarine

Instructions

1. 1 Lightly butter a 9x13-inch baking dish. Cut bread into 1/2-inch cubes.
2. 2 Layer 1/2 of the bread in the bottom of the prepared baking dish. Sprinkle Cheddar cheese over bread, then sprinkle 1 cup Swiss cheese over top. Spread remaining bread cubes over cheese.
3. 3 Mix milk, eggs, onion powder, and mustard until well combined; pour over bread. Sprinkle remaining 1/2 cup Swiss cheese over top. Cover with foil and refrigerate, 8 hours to overnight.
4. 4 The next morning, preheat the oven to 375 degrees F (190 degrees C). Place cornflakes into a bowl and drizzle with melted margarine. Spread cornflakes on top of casserole.
5. 5 Bake, covered, in the preheated oven for 30 minutes. Uncover and bake for 15 more minutes.

By CARRIE5171

Ingredients

• ✓ dijon mustard
• onion
• sugar
• sour cream
• butter
• egg
• milk
• salt
• baking soda
• baking powder
• sugar
• basil
• rosemary
• parsley
• parmesan cheese
• whole wheat flour
• all-purpose flour
• bacon

Instructions

1. 1 Place the bacon in a large, deep skillet and cook over medium-high heat until evenly browned, about 5 minutes per side. Drain the bacon slices on a paper towel-lined plate. Crumble once cooled.
2. 2 Preheat an oven to 200 degrees F (95 degrees C) to keep the finished waffles warm. Preheat a waffle iron and coat lightly with cooking spray.
3. 3 Combine the all-purpose flour, whole wheat flour, Parmesan cheese, parsley, rosemary, basil, sugar, baking powder, baking soda, and salt in a bowl. Whisk the milk, eggs, butter, and Dijon mustard together in a small bowl. Pour the wet mixture into the dry mixture and stir until just combined.
4. 4 Pour about 1/3 cup batter into each square of the preheated waffle iron; cook until golden, 3 to 4 minutes. Keep prepared waffles in the preheated oven until all are cooked.
5. 5 Stir the sour cream, sugar, and onion together in a small bowl. Drizzle the onion sauce evenly over the warm waffles. Sprinkle crumbled bacon over the waffles to serve.

By Ashley Hayden

Ingredients

• ✓ dijon mustard
• turkey sausage
• french bread
• butter
• monterey jack cheese
• egg
• milk
• white wine
• green onion
• black pepper
• red pepper flakes
• sour cream
• parmesan cheese

Instructions

1. 1 Place sausage in a large skillet over medium-high heat. Cook and stir until evenly browned. Drain grease and set aside.
2. 2 Spread bread pieces in the bottom of a 9x13-inch baking dish. Drizzle with melted butter, then sprinkle with cooked sausage. Cover with cheese.
3. 3 Whisk together eggs, milk, white wine, green onions, and Dijon mustard in a large bowl. Season with black pepper and red pepper flakes. Pour egg mixture over sausage in the baking dish. Cover and refrigerate for 8 hours to overnight.
4. 4 Remove the dish from the refrigerator 30 minutes before baking to let it come to room temperature. Preheat the oven to 325 degrees F (165 degrees C).
5. 5 Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and continue baking for 30 more minutes.
6. 6 Remove from the oven and spread sour cream over the top. Sprinkle with Parmesan cheese. Return to the oven and bake until cheese begins to brown slightly, about 10 minutes.

By SBASSETT4473

Ingredients

• ✓ dijon mustard
• pie crust
• broccoli
• olive oil
• onion
• garlic
• firm tofu
• soy milk
• salt
• nutmeg
• red pepper
• black pepper
• parsley
• soy cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Bake pie crust in the preheated oven until golden brown, 10 to 12 minutes. Set aside.
3. 3 Place broccoli in a steamer over 1-inch boiling water. Cover and cook until tender but still firm, 2 to 6 minutes. Drain.
4. 4 Heat oil in a large skillet over medium-high heat. Sauté onion and garlic until golden. Stir in cooked broccoli and heat through. Set aside.
5. 5 Combine tofu, soy milk, mustard, salt, nutmeg, ground red pepper, black pepper, parsley, and Parmesan soy cheese in a blender; process until smooth. Pour into a large bowl and stir in broccoli mixture. Transfer mixture to pie crust.
6. 6 Bake in the preheated oven until quiche is set, 35 to 40 minutes. Allow to stand for at least 5 minutes before cutting.

By WhirledPeas

Ingredients

• ✓ dijon mustard
• pan drippings
• chicken stock
• butter

Instructions

1. 1 Heat pan drippings (fond) in their skillet or roasting pan over high heat. Stir mustard into the skillet.
2. 2 Pour chicken stock into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook at a boil until sauce has a creamy consistency, 2 to 5 minutes.
3. 3 Remove the skillet from heat. Whisk cold butter into sauce until butter is melted and sauce is shiny.

By John Mitzewich

Ingredients

• ✓ dijon mustard
• olive oil
• salt
• pepper
• carrot

Instructions

1. 1 In a medium bowl, whisk together the mustard, olive oil, salt and pepper. Add the shredded carrots, and mix until coated. Refrigerate for at least 2 hours before serving.

By SBUDSKY

Ingredients

• ✓ dijon mustard
• pear
• white wine
• garlic
• white balsamic vinegar
• black pepper
• salt
• olive oil

Instructions

1. 1 Blend the pear, white wine, garlic, Dijon mustard, white balsamic vinegar, black pepper, and sea salt in a blender until well combined; drizzle the olive oil into the mixture in a thin, steady stream while continuing to blend. Blend a few seconds longer until the salad dressing is thick and creamy.

By Jill Tall

Ingredients

• ✓ dijon mustard
• egg yolk
• lemon juice
• hot pepper sauce
• butter

Instructions

1. 1 Gather the ingredients.
2. 2 Combine egg yolks, lemon juice, mustard, and hot pepper sauce in the container of a blender; cover and blend for about 5 seconds.
3. 3 Place butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until hot and completely melted.
4. 4 Turn the blender on; pour melted butter in a slow, steady stream until sauce is thick and smooth, about 15 to 30 seconds.
5. 5 Serve and enjoy!

By chellebelle

Ingredients

• ✓ dijon mustard
• red wine vinegar
• garlic
• oregano
• kosher salt
• black pepper
• olive oil
• lemon juice

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper together in a small bowl.
3. 3 Slowly stream olive oil into vinegar mixture, whisking continuously, until well combined.
4. 4 Add lemon juice and whisk to combine.
5. 5 Pour vinaigrette into a screw-top jar or bottle; seal. Shake before serving.

By lukeder101

Ingredients

• ✓ dijon mustard
• cooking spray
• steelhead trout fillet
• white wine
• garlic
• lemon juice
• dill weed
• lemon pepper seasoning

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 Arrange trout fillets in the baking dish. Mix white wine, Dijon mustard, garlic, lemon juice, dill, and lemon-pepper seasoning in a bowl; spread over the fillets, letting some run underneath the fish.
3. 3 Bake in the preheated oven until the fish is opaque and flakes easily, 10 to 15 minutes.

By Nora

Ingredients

• ✓ dijon mustard
• white wine vinegar
• olive oil
• garlic
• salt
• black pepper
• salad green
• parsley
• chive
• tarragon

Instructions

1. 1 Whisk together white wine vinegar and mustard in a small bowl. Slowly drizzle in olive oil while whisking. Mix in garlic, salt, and pepper. Chill vinaigrette in the refrigerator until ready to toss with the salad greens.
2. 2 Wash and thoroughly dry mixed salad greens. Place in a large, chilled salad bowl.
3. 3 Stir dressing, and drizzle some of it on the greens and toss. Add enough dressing to coat the leaves, but not puddle in the bottom of the bowl.
4. 4 Sprinkle fresh parsley, chives, and tarragon over the salad and serve immediately.

By Bibi

Ingredients

• ✓ dijon mustard
• vegetable oil
• turkey breast
• kosher salt
• black pepper
• cayenne pepper
• pesto sauce
• cranberry
• ham
• provolone cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish with vegetable oil.
2. 2 Place turkey breast, skin-side down, on a work surface. Open it up and trim off any connective tissue. Cut at an angle along the natural seam of the turkey and butterfly it open so it's all about the same thickness; don't cut all the way through.
3. 3 Season turkey breast with 1 teaspoon salt, ½ teaspoon pepper, and cayenne. Spread Dijon over the surface and then spread pesto over that. Scatter dried cranberries over top, then layer with ham and provolone cheese.
4. 4 Roll turkey breast from one side to the other to enclose the filling, and flip so the skin is facing up. Tie around the center with a kitchen string to secure. Repeat ties at 1-inch intervals along the length of the roast all the way to each end. Transfer to the prepared baking dish. Season the top and sides with remaining salt and pepper.
5. 5 Roast in the center of the preheated oven until internal temperature reaches 145 degrees F (65 degrees C), 1 ½ to 2 hours.
6. 6 Remove from the oven and let rest for at least 15 to 20 minutes. Cut off strings and slice.

By John Mitzewich

Ingredients

• ✓ dijon mustard
• olive oil
• chicken breast
• button mushroom
• heavy cream
• egg yolk
• salt
• black pepper
• rice

Instructions

1. 1 Heat olive oil in a skillet over medium-high heat. Add chicken and sear until lightly browned, 2 to 3 minutes per side. Remove from the skillet.
2. 2 Add drained mushrooms to the juices in the skillet and cook until they start to pop, about 5 minutes.
3. 3 Whisk together cream, egg yolk, Dijon mustard, salt, and pepper in a small bowl; pour into the skillet with the mushrooms. Return chicken breasts to the skillet and simmer over medium-low heat, stirring occasionally to prevent the egg yolk from setting, until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center of the chicken breast should read at least 165 degrees F (74 degrees C).
4. 4 Serve with cooked white rice.

By CeliaBC

Ingredients

• ✓ dijon mustard
• puff pastry
• tomato
• salt
• black pepper
• herbes de provence
• parmigiano-reggiano cheese
• olive oil
• oregano
• parsley
• thyme

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place 2 pieces of puff pastry onto a silicone-lined baking sheet. Press the short seam of 1 piece onto the other to form the rectangular base of the tart. Cut seams off the other 2 pieces of puff pastry and press them into the edges of the base to act as the border.
3. 3 Freeze dough until firm, about 10 minutes.
4. 4 Score border with a knife, making shallow cuts 1/4-inch apart. Press the bottom of a fork onto the seam in the middle and poke holes all over the base.
5. 5 Bake tart shell until lightly golden and partially puffed, about 10 minutes. Press down on the base using the bottom of a fork. Avoid pressing the border. Let cool for 10 minutes.
6. 6 Spread mustard over the inside of the tart. Arrange tomato slices into a single layer on top and cut a few slices in half to fill in the gaps. Season with salt and pepper. Generously sprinkle herbes de Provence on top. Add Parmigiano-Reggiano cheese and drizzle most of the olive oil on top.
7. 7 Bake in the preheated oven until pastry is well browned and crispy, 25 to 30 minutes. Cool to room temperature on the baking sheet or transfer to a wire rack using 2 spatulas. Drizzle remaining olive oil over the tart and sprinkle fresh oregano, parsley, and thyme on top.

By John Mitzewich

Ingredients

• ✓ dijon mustard
• cooking spray
• red potato
• olive oil
• salt
• green bean
• salt
• black pepper
• cod fillet
• black olive tapenade
• lemon
• grape tomato
• parsley

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line an extra-large rimmed baking sheet with parchment paper. Coat parchment with cooking spray.
2. 2 Toss potatoes in a bowl with 1 1/2 tablespoon oil and 1/4 teaspoon salt. Transfer to the prepared baking sheet and roast for 20 minutes.
3. 3 Toss green beans in bowl with remaining 1/2 tablespoon oil, mustard, remaining 1/8 teaspoon salt, and pepper. Push potatoes to one side of the baking sheet. Lay beans and fish separately on the other side. Spread 3/4 tablespoon tapenade on each fillet.
4. 4 Bake until cod is no longer translucent and flakes easily with a fork, 12 to 15 minutes. If vegetables need more time, transfer cod to a plate and cover with foil to keep warm. Roast vegetables 5 to 10 minutes more.
5. 5 Serve with lemon wedges, tomatoes, and parsley.

By Ellie Krieger

Ingredients

• ✓ dijon mustard
• butter
• all-purpose flour
• milk
• gruyere cheese
• salt
• black pepper
• nutmeg
• white bread
• black forest ham
• egg
• water
• dill

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Melt 1 1/2 tablespoons butter in a saucepan over medium-low heat. Whisk in flour and stir until slightly brown, about 3 minutes. Whisk in milk; bring to a boil, stirring constantly. Once boiling, reduce heat immediately and simmer for 5 minutes. Add 1/2 of the Gruyère cheese, salt, pepper, and nutmeg; heat until cheese is melted, about 2 minutes. Remove from the heat and set aside.
3. 3 Spread about 1 teaspoon butter on 2 pieces of bread. Spread 1 tablespoon cheese sauce on top and layer each with a ham slice. Spread 1 teaspoon butter on the remaining 2 pieces of bread, then spread Dijon mustard on top and sprinkle with remaining Gruyère. Transfer all 4 pieces to a baking sheet.
4. 4 Broil in the preheated oven until cheese is almost melted, 2 to 3 minutes. Remove from the oven, place toast slices together to make 2 sandwiches and pour remaining cheese sauce on top of each sandwich. Return to the broiler until sauce starts to brown, about 2 minutes.
5. 5 While the sandwiches are broiling, heat remaining butter in a nonstick skillet over medium-high heat. Crack 2 eggs into the skillet, keeping them completely separate from one another. Season with salt and pepper. Add water, cover, and baste until whites are set but yolks are still runny, about 2 minutes.
6. 6 Top each sandwich with an egg and sprinkle with dill, if using. Serve immediately.

By C R Henning

Ingredients

• ✓ dijon mustard
• bacon
• egg
• romaine lettuce
• garlic
• curly endive
• tomato
• olive oil
• red wine vinegar
• sugar
• herbes de provence
• salt
• pepper
• onion

Instructions

1. 1 Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
2. 2 Meanwhile, fill a large saucepan with 2 to 3 inches of water and bring to a boil over high heat. Reduce the heat to medium-low, pour in the vinegar, and keep the water at a gentle simmer. Crack an egg into a small bowl, then gently slip the egg into the simmering water, holding the bowl just above the surface of the water. Repeat with the remaining eggs. Poach the eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, then place onto a warm plate.
3. 3 Divide the romaine lettuce evenly over four plates, and sprinkle with garlic. Top each salad with tomatoes, onion, bacon, and a poached egg.
4. 4 Whisk together the olive oil, red wine vinegar, Dijon mustard, sugar, herbes de Provence, and salt and pepper in a bowl. Spoon the dressing over the salad, or serve on the side.

By Snackybits

Ingredients

• ✓ dijon mustard
• butter
• flour
• milk
• nutmeg
• salt
• black pepper
• white vinegar
• egg
• brioche bread
• deli ham
• gruyere cheese
• chive
• paprika
• tomato

Instructions

1. 1 Melt 2 tablespoons butter in a small saucepan over medium-low heat. Whisk in flour and cook for 1 minute. Whisk in milk and bring to a boil. Reduce heat to low. Season with Dijon, nutmeg, salt, and pepper. Cook until sauce coats the back of a spoon, about 3 to 5 minutes. Remove sauce from the heat.
2. 2 Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce the heat to medium-low, pour in vinegar, and keep the water at a gentle simmer. Crack an egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Repeat with the remaining egg. Cook eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto a warm plate.
3. 3 Melt remaining butter in a skillet over medium heat. Add bread and toast in melted butter on both sides. Top bread slices liberally with warm sauce, then top with ham and Gruyere cheese. Place poached eggs on top.
4. 4 Cover the pan with foil or a lid and turn off heat. Let stand until cheese has melted and sauce and eggs have set, about 5 minutes.
5. 5 Serve immediately, spooning any leftover sauce on top of eggs. Season with salt and pepper and sprinkle with chives and paprika.

By Babel Phaedrus

Ingredients

• ✓ dijon mustard
• puff pastry shell
• butter
• bay scallop
• mushroom
• shallot
• half-and-half
• flour
• white wine
• sherry
• lemon juice
• parmesan cheese
• tarragon
• black pepper

Instructions

1. 1 Preheat the oven to 380 degrees F (193 degrees C). Place pastry shells on a baking sheet.
2. 2 Bake in the preheated oven until golden brown, about 20 minutes.
3. 3 Meanwhile, melt 1 tablespoon butter in a skillet over medium-high heat. Add scallops; sauté until browned on both sides, 3 to 5 minutes. Do not overcook. Transfer scallops to a plate; set aside.
4. 4 Reduce heat to medium; melt remaining 1 tablespoon butter in the skillet. Add mushrooms and shallots; cook until just tender, 3 to 5 minutes.
5. 5 Whisk half-and-half and flour together in a bowl; add to the skillet, whisking until smooth and thick, about 5 minutes. Whisk in wine, sherry, lemon juice, and Dijon; stir in Parmesan cheese, tarragon, and black pepper. Return scallops to the skillet; stir until just heated through, 1 to 3 minutes.
6. 6 Slice tops off pastry shells; fill with scallops mixture.

By lutzflcat

Ingredients

• ✓ dijon mustard
• red potato
• olive oil
• garlic
• red cabbage
• red onion
• red bell pepper
• green bell pepper
• yellow bell pepper
• cucumber
• white kidney bean
• cannelini bean
• corn
• romano cheese
• salt
• black pepper

Instructions

1. 1 Place potatoes into a large pot with enough lightly salted water to cover. Bring to a boil over medium-high heat. Cook until tender yet still firm, about 20 minutes. Drain, cool, and cut into bite-sized pieces.
2. 2 Whisk olive oil, Dijon mustard, and garlic together in a large salad bowl until well combined. Add cooled potatoes, cabbage, red onion, bell peppers, cucumber, kidney beans, and corn; mix with your hands until vegetables are well coated. Gently stir in Romano cheese; season with salt and black pepper.
3. 3 Chill salad in the refrigerator before serving, about 1 hour.

By Kimberly West

Ingredients

• ✓ dijon mustard
• olive oil
• butter
• balsamic vinegar
• garlic
• chicken breast
• chicken stock
• shallot
• cremini mushroom
• chicken stock
• herbes de provence
• balsamic vinegar
• salt
• black pepper
• provolone cheese

Instructions

1. 1 Heat olive oil and butter in a large nonstick skillet over medium heat. Mix 2 1/2 tablespoons balsamic vinegar, Dijon mustard, and garlic in a bowl. Stir chicken breast halves into mixture to coat. Transfer chicken with marinade into the skillet and cook, turning occasionally, until chicken is no longer pink inside, 5 to 8 minutes per side. Transfer chicken to a platter and keep warm.
2. 2 Pour 1/3 cup chicken stock into skillet and stir to dissolve browned bits of food from the skillet. Cook and stir shallot and mushrooms until mushrooms are tender, about 5 minutes. Stir in 1/3 cup chicken stock, herbes de Provence, and 1 1/2 teaspoons balsamic vinegar. Cook, stirring occasionally, until mushrooms are deep brown in color, about 2 minutes.
3. 3 Return chicken breasts to pan and top each with 1/2 slice of provolone cheese. Cover skillet and let cheese melt; serve with mushrooms.

By beutifldrmer

Ingredients

• ✓ dijon mustard
• olive oil
• onion
• mushroom
• garlic
• salt
• black pepper
• spinach
• all-purpose flour
• puff pastry
• salmon fillet
• paprika
• egg
• mayonnaise
• lemon juice
• dill

Instructions

1. 1 Gather all ingredients.
2. 2 Heat 1 tablespoon oil in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add mushrooms and 1 teaspoon garlic; cook and stir until mushrooms are soft, about 5 minutes. Season with salt and black pepper. Transfer onion and mushroom mixture to a small bowl.
3. 3 Heat remaining 1 tablespoon oil in the same skillet. Add remaining 1 teaspoon garlic; cook and stir until fragrant, about 30 seconds. Add spinach; cook and stir until wilted, 3 to 5 minutes. Season with salt and black pepper. Transfer to another bowl.
4. 4 Preheat oven to 350 degrees F (175 degrees C). Line a glass baking dish with parchment paper.
5. 5 Dust work surface with flour. Lay 1 puff pastry sheet out on work surface; spread onion and mushroom mixture evenly across pastry, leaving a 1/2-inch border. Center salmon on top; sprinkle paprika over salmon and top with wilted spinach.
6. 6 Cover with second puff pastry sheet. Fold over and crimp edges to seal. Brush top with beaten egg. Transfer to prepared baking dish.
7. 7 Bake in the preheated oven until pastry is golden, 40 to 45 minutes. Let cool briefly, then slice into 4 portions.
8. 8 To make the sauce: Whisk mayonnaise, lemon juice, Dijon mustard, and dill together in a small bowl.
9. 9 Spoon sauce onto 4 plates and place a piece of salmon en croûte on each.

By Salvatore A Lenzo

Ingredients

• ✓ dijon mustard
• egg
• salmon
• salt
• olive oil
• cherry tomato
• kalamata olive
• bibb lettuce
• green bell pepper
• tender young green bean
• haricot vert
• red potato
• black pepper
• salt
• olive oil
• garlic
• lemon juice
• sherry vinegar

Instructions

1. 1 To make the vinaigrette: Combine sherry vinegar, lemon juice, Dijon mustard, and minced garlic in a small bowl; stir briskly. Whisk in olive oil, 1 tablespoon at a time, until well combined. Season with salt and pepper; set aside.
2. 2 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. Add green beans and boil until beans are bright-green and tender crisp, 5 to 8 minutes.
3. 3 Sieve out green beans and place in an ice bath to stop the cooking process. Drain and place in a large bowl.
4. 4 Drain potatoes, cool slightly, slice in half, and add to the bowl with the green beans. Add bell pepper and drizzle vinaigrette on top; toss until vegetables are well coated.
5. 5 Line a serving plate with lettuce leaves and arrange prepared potatoes, green beans, and pepper strips on top. Evenly place olive halves around the salad.
6. 6 Lightly toss sliced cherry tomatoes with olive oil and salt; arrange around the plate. Place salmon on top of salad. Slice egg in half, and place one half of the egg on each side of the plate. Serve.

By Bibi