Roast Beef with Mustard

I was walking through the grocery store a few weeks ago and came across chuck roasts that were on sale, buy one get one free.  Hardly one to pass up a good deal, I bought a couple and set about to make something with one of them — the other I might use to grind my own beef.

After researching a series of recipes, I didn’t follow a single recipe, but instead I took elements from several.  I was also excited to be using a seasoning I had picked up at North Market Spices when I was in Columbus, Ohio this spring.

Roast Beef with Mustard.jpg

Roast Beef with Mustard

1 chuck roast
10-15 cloves garlic
3 Tbsp Dijon mustard
1-2 Tbsp sazon spice

Preheat oven to 325 degrees.  Bring the roast to room temperature, cut several slits across the top and stick one garlic clove in each slice.  Spread mustard on top of the roast and sprinkle spice blend over the beef.  Bake in oven for 2-3 hours, or until it reaches the temperature you prefer for the doneness level of beef.

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Maple Mustard Pecans

I was bringing some snacks into work for one of the departmenst that met a goal they’d been working on.  I knew that at least one of the individuals in the department didn’t eat carbs and ate a mostly paleo diet, so when I saw this recipe, I knew it was a great opportunity to make these pecans and make sure that this person also had a snack they could enjoy.  I found this in the Catholic Daughters Cookbook.

Maple Mustard Pecans

Maple Mustard Pecans

2 tsp dry mustard powder
1/2 tsp salt
3/8 c maple syrup
2 tsp Dijon mustard
2 1/2 c pecans

Mix together all ingredients except pecans.  Stir in pecans to coat evenly.  Spread on a lightly-buttered baking sheet.  Bake approximately 25 minutes at 350 degrees, stirring often.  Cool and break apart.

Sweet and Smoky Chicken

A former student came to visit a few weeks ago, just after Homecoming on campus, and while he was staying, it seemed like the perfect time to try out a new chicken recipe, a new sweet potato recipe, and to make curried squash soup and continue perfecting the milk bread recipe I shared recently.

The White House Volunteers cookbook had a few recipes I’d been planning to try recently, and this one looked easy to put together.  A colleague found it while cleaning out his father-in-law’s house and knowing my love for cookbooks, especially local, church, or group-created cookbooks, he brought the cookbook to me.  I have a ton of recipes I’ve flagged in the cookbook, so I have no doubt further recipes will come from this cookbook.  Priscilla Allen submitted this recipe to the cookbook.

sweet-and-smoky-chicken

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Mustard-Glazed Pork Loin

One night shortly before school started, I was excited to use the grill a few more times and found pork loins on sale at the grocery store.  I found this simple recipe in the Fannie Farmer Cookbook and with a single modification, was able to make it at home.  I forced a friend to eat some and was much more pleased with this than how the last pork tenderloin I made on the grill turned out.  I would definitely make this recipe again.

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Sausage Burgers with Honey-Sriracha Mustard

The humidity finally broke in the Midwest last week and it became a time when we could go outside without having our breath taken away and without needing to immediately shower afterwards, I knew it was time to use the grill again.

I had found this recipe over the 4th of July and thought about making it then, but we ended up going out to eat instead.  So, when an opportunity to make the burgers came up for one of my colleagues, her husband, and 2-year old daughter, I knew I should take advantage of the moment.  This is part of the Food and Wine Annual Cookbook 2014.  These are definitely a quick, easy meal to put together, and  it was a nice change from every day burgers.

Sausage Burgers with Sriracha Honey Mustard

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Shaved Brussels Sprouts with Whole-Grain Mustard Sauce

We’ve reached the time in the season which I find incredibly sad because Brussels Sprouts are challenging to find.  With the last of the sprouts I could find when out and about, I wanted to try this recipe.  I really enjoy a good mustard and a good Brussels sprout, so what could go wrong?  It’s the latest in my Cook the Book series, coming from the cookbook Vedge.

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