Appetizers
Deviled Eggs
12 hard boiled eggs, halved lengthwise
2 tbsp ChezJane Mustard
1/4c Light Mayonnaise
Paprika
Mix the yolks from the hard boiled eggs with ChezJane Mustard and Mayonnaise, adjusting proportions to suit your taste. Pipe this mixture into the center of each egg white and sprinkle Paprika on top! Chill & serve.
Dijon Vinegarette
2/3 cup Extra Virgin Olive oil
4tbsp red wine vinegar
4tbsp honey
1.5 tbsp ChezJane Mustard
1tbsp soy sauce
1/2 tsp coarsely cracked black pepper
Whisk together all ingredients. The oil will separate, so mix before using each time. Refrigerate, will keep up to one week.
12 hard boiled eggs, halved lengthwise
2 tbsp ChezJane Mustard
1/4c Light Mayonnaise
Paprika
Mix the yolks from the hard boiled eggs with ChezJane Mustard and Mayonnaise, adjusting proportions to suit your taste. Pipe this mixture into the center of each egg white and sprinkle Paprika on top! Chill & serve.
Dijon Vinegarette
2/3 cup Extra Virgin Olive oil
4tbsp red wine vinegar
4tbsp honey
1.5 tbsp ChezJane Mustard
1tbsp soy sauce
1/2 tsp coarsely cracked black pepper
Whisk together all ingredients. The oil will separate, so mix before using each time. Refrigerate, will keep up to one week.
Main Courses
Garlic Salmon
1 tbsp ChezJane Mustard (or more depending on your taste)
1 Salmon Fillet
1 Whole Lemon (sliced into rounds)
Lay parchment paper down on a baking sheet & grease. Place lemon slices under salmon skin. Coat top of salmon with ChezJane Mustard spread. Bake at 350° til the internal temperature reaches 145°.
Roasted Garlic Chicken
1 3-3.5lb chicken (you may also use pieces)
ChezJane Mustard Spread
Put a few slits in the chicken and spread ChezJane Mustard spread generously over chicken. Bake at 375° until the internal temperature of the chicken reaches 165°.
1 tbsp ChezJane Mustard (or more depending on your taste)
1 Salmon Fillet
1 Whole Lemon (sliced into rounds)
Lay parchment paper down on a baking sheet & grease. Place lemon slices under salmon skin. Coat top of salmon with ChezJane Mustard spread. Bake at 350° til the internal temperature reaches 145°.
Roasted Garlic Chicken
1 3-3.5lb chicken (you may also use pieces)
ChezJane Mustard Spread
Put a few slits in the chicken and spread ChezJane Mustard spread generously over chicken. Bake at 375° until the internal temperature of the chicken reaches 165°.
Side Dishes
Roasted Garlic Potatoes
1 lb Russet potatoes, cut into bite sized pieces
1 tbsp ChezJane Mustard Spread
1 tbsp olive oil
1/4 cup lemon juice
1 tsp salt
Mix all ingredients in a large mixing bowl or zip top bag. Pour contents of zip top bag into an oven safe pan and roast for 45 minutes at 375° or until potatoes can be easily pierced with a fork.
1 lb Russet potatoes, cut into bite sized pieces
1 tbsp ChezJane Mustard Spread
1 tbsp olive oil
1/4 cup lemon juice
1 tsp salt
Mix all ingredients in a large mixing bowl or zip top bag. Pour contents of zip top bag into an oven safe pan and roast for 45 minutes at 375° or until potatoes can be easily pierced with a fork.