Dijon Marinade Food

DIJON MUSTARD PORK MARINADE

Steps:

• Whisk together the olive oil, soy sauce, garlic, mustard, salt, and pepper in a bowl. Place the pork loin in a large resealable plastic bag and pour in the marinade. Marinate in the refrigerator at least 1 hour before cooking.
• Preheat an oven to 350 degrees F (175 degrees C).
• Transfer the pork loin to a baking dish; pour marinade over the pork.
• Cook in the preheated oven until the pork is no longer pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

HONEY DIJON MARINADE

Steps:

• Combine all of the ingredients in a medium bowl and blend well.
• Select the meat/vegetables you wish to marinate.
• Prep into appropriate sized pieces for grilling.
• Add to the marinade.
• Cover, and marinate for one hour. Remove from the marinade, and finish on the grill.

DIJON CHICKEN MARINADE

Steps:

• Assembly Directions:.
• Stab chicken a few times with a fork. Rinse chicken. Place chicken breasts in a gallon freezer bag. Stir together remaining ingredients in a bowl. Spoon mixture over chicken and seal bag, removing as much air as possible. Squeeze chicken and Dijon sauce around until chicken is evenly coated.
• Freezing Directions:.
• Seal, label and freeze.
• Serving Directions:.
• Thaw in refrigerator. Pour off marinade from chicken and discard. Arrange chicken in a single layer in desired baking dish. Bake at 375 degrees uncovered 25 minutes, or until chicken is tender and juices run clear.
• Microwave:.
• Prepare as directed above for serving. Arrange chicken as instructed above, placing thicker portions toward the outside edge of the baking dish. Cover with wax paper and cook on high for 3 to 4 minutes. Give dish a 1/2 turn if microwave doesn't have a turntable. Re-cover and cook on high an additional 3 to 4 minutes, or until chicken is tender and juices run clear.
• Comments:.
• Wow! What a easily-prepared recipe yielding so much flavor! This simple and economic dish is also a healthy alternative, being low in fat and sodium and worth only 3 Weight Watchers points.

DIJON MARINADE

Steps:

• Whisk all ingredients except chicken until blended; pour over chicken in shallow dish. Turn to evenly coat both sides of chicken pieces.
• Refrigerate 1 hour to marinate, turning after 30 min.
• Heat grill to medium heat. Remove chicken from marinade; discard marinade.
• Grill chicken 25 to 30 min. or until done (165ºF), turning after 15 min. Cut in half before serving.

DIJON/SOY FISH MARINADE

Steps:

• Add equal parts soy, mustard, and veg. oil into a bowl.
• Put fish in a plastic bag and pour sauce over fish.
• Marinate in the refrigerator for one hour.
• Cook on the stove, oven, or grill.

MAPLE-DIJON VINAIGRETTE

Steps:

• Whisk together the maple syrup, mustard and cider vinegar in a large bowl. Whisk in the olive oil in a slow, steady stream until the vinaigrette emulsifies and thickens.
• Toss the mixed greens with the vinaigrette and serve.

DIJON CHICKEN WINGS

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 450 degrees F. Brush 2 large baking dishes with vegetable oil. Pat the wings dry; sprinkle with 2 teaspoons salt and 1/2 teaspoon pepper. Spread in the dishes and bake, rotating halfway through, until golden, 40 to 45 minutes.
• Meanwhile, mix the dijon mustard, honey, mustard powder and garlic in a bowl. Remove the wings from the oven and toss with the mustard mixture, then continue baking until glazed, 3 to 5 more minutes.

EASY GRILLED HONEY-DIJON CHICKEN

Steps:

• In a small bowl, add the honey, mustard, 1 tablespoon of oil and salt and pepper, to taste. Mix well and put the mixture into a large plastic resealable bag. Add the chicken, seal the bag and shake to incorporate. Refrigerate at least 2 hours.
• Preheat the grill to medium heat.
• Remove the chicken from the bag and arrange it on a well-oiled grill. Cook until a nice crust forms on both sides, about 4 to 5 minutes per side. Let the chicken rest on a serving platter for 10 minutes before serving. Serve with lime wedges.

MUSTARD STEAK SAUCE

Steps:

• Whisk 1/4 cup each whole-grain mustard and olive oil, 3 tablespoons dijon mustard, 1 small minced shallot and 1 tablespoon chopped tarragon in a bowl. Whisk in 2 to 3 tablespoons water and season with salt and pepper. Serve on grilled steak.
• TIP: Switch up the tarragon with whatever herbs you have on hand. This sauce is great as a burger topping, too!

CHICKEN MARINADE

Steps:

• In a small bowl, whisk together the lemon juice, mustard, 1 teaspoon salt and 1/2 teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified. Set aside.
• Place the chicken breasts in a baking dish large enough to hold them in a single layer and sprinkle generously with salt and pepper on both sides. Pour half the marinade over the chicken, reserving the other half to use later. Allow the chicken to marinade for at least two hours in the refrigerator.
• Preheat the oven to 350 degrees F.
• Roast the chicken for 35 to 40 minutes, or until cooked through. Remove the chicken from the oven and pour the remaining marinade over the top of the chicken. Cover the dish with aluminium foil and allow to rest for 10 minutes.

MAPLE-DIJON MARINADE

Steps:

• Place vinegar, honey, maple syrup, Dijon, and harissa in a small bowl, and mix to combine.

DIJON PAN SAUCE

Steps:

• Heat pan drippings (fond) in their skillet or roasting pan over high heat. Stir mustard into skillet.
• Pour chicken stock into 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 cream consistency, 2 to 5 minutes.
• Remove skillet from heat. Whisk cold butter into sauce until butter is melted and sauce is shiny.

DIJON ROSEMARY MARINADE

Steps:

• In a small glass bowl, whisk the ingredients together until well blended.
• Use immediately or pour into an airtight container, cover tightly, and keep in the refrigerator up to 1 week.