Tag Archives: mustard

Salad with Hard-boiled Egg and Honey Mustard Vinaigrette

The pool. Boy, I love our neighborhood pool. We can walk there. We can, and have, spent 7 hours a day there. Being a stay at home mom allows me this luxury… if you can call catching your child as he jumps in the pool nine thousand times a luxury. I swear some days I had bruises on my arms from him landing awkwardly. I was also stabbed in my thigh by a toenail once or twice. So fun. I also got kicked in the … um, let’s just call it the “if I was a man, I’d have probably drowned area”… twice in one day. Oh and every 45 minutes there is a break for 15 minutes. During those 15 minutes my kids eat like I haven’t fed them in days. I pack a cooler with water and snacks. You’d think some pretzels and a sip of water would be good. No… not for my family. My boy can eat everything I’ve packed for him in ONE break. Sheesh. Slow your roll, monkey. We have another break in 45 minutes! I have ONE snack for each kid for each break.

Anyhooooo… I ate during those breaks too. And I ate whatever my kids didn’t finish. You better believe a couple potato chips, two bites of a cheese stick, half a bag of Swedish Fish did NOT go in the trash can. Momma ate it.

Fast forward to September and momma is a little larger than she used to be. And I do NOT have money or the desire to go buy larger jeans for the winter. So I’m making some changes. I’m putting the kids on the bus and exercising in the mornings. And at night, when I usually eat a big fat bowl of ice cream, I am using the Wii Fit to do Step Aerobics. Last night I stepped 2700 times. (That is NOT a typo.) And I’m making changes to my diet. No more lazy days at the pool stuffing my face with pizza and soda and cheese curls!

homemade honey mustard vinaigrette drizzled over a simple salad

homemade honey mustard vinaigrette drizzled over a simple salad

“Salad!?” you ask. Yes. A simple salad. I need to make this recipe public. It’s my desire to teach those of you that drown your lettuce in ranch dressing and croutons (as I REALLY love to do) that there is a better, healthier version that’s just as tasty. And guilt-free!

Salad with Hard-boiled Egg and Honey Mustard Vinaigrette

a nice pile of romaine lettuce – chopped or torn into bite size pieces

1/4 cup roasted almonds – chopped if you’d like. I eat them whole

1 hard boiled egg – chopped (tips on how to make the perfect hard boiled egg follow)

2 pieces of lunch meat – rolled up and sliced to make long slivers. I used roasted chicken today but honey ham would be delicious! And of course, if you have leftover rotisserie chicken or ham from dinner the night before, use it!! It’s a healthier option than lunch meat. I just used what I had.

1/4 cup of chopped monterrey jack cheese – I chopped up a cheese stick that I had. Momma’s gotta’ do what momma’s gotta do.

honey mustard vinaigrette – recipe follows


place the washed and drained lettuce in a large bowl, top with almonds, cheese, lunch meat, chopped hard boiled egg and vinaigrette. Eat promptly. Lick the bowl. The end.

Hard boiled egg – the secret to a perfect hard boiled egg

Place cold water in a sauce pan. Place eggs in sauce pan so they are covered with cold water. Put a lid on it. Bring it up to a boil. Allow to boil for a minute and then turn off the heat. Leave the lid on and set the timer for 12 minutes. When the timer goes off, drain the hot water and add a huge pile of ice to the eggs in the sauce pan and fill the pan with cold water. The ice water shocks the egg shells and the egg shrinks and the shell expands. I think. I don’t know. It’s too scientific to explain. Just do it. Allow to cool as you make the dressing. Do not peel them yet!

Use local honey, spicy brown mustard, and low sodium soy sauce for salad dressing!

Use local honey, spicy brown mustard, and low sodium soy sauce for salad dressing!

Honey Mustard Vinaigrette

1 T spicy brown mustard

1 T low-sodium soy sauce

1 T honey (locally grown is best!)

whisk thoroughly

This can be made in larger quantities and kept in a small jelly jar tightly closed in the fridge. The trouble with this is you might use more than you are supposed to for your salad. Trust me. The recipe as written above is enough for a nice size salad. I suppose you could just measure out two to three tablespoons per salad.

Now go back and peel and chop that egg. Place it on the salad and drizzle with dressing. Now stuff your face.

You’re welcome. A simple salad you can feel good about.





Sausage and potato soup from Homemade Ham Stock

Find the recipe for Sausage and Mixed Potatoes here.

Take leftovers of that meal and add ham stock to it. Voila. Soup. Seriously. That’s it.

Of course, if you want to know how to make a delicious ham stock you can do this:

Baked Spiral Ham and Ham Stock Recipe

Place a seven to eight pound spiral sliced ham (with bone) into a roasting pan. Drizzle the ham with 1/4 cup of honey and smear dijon mustard all over the outside. Add 1/2 cup of water to the base of the pan. And about 1/2 cup of white wine (water, beer or lemon lime soda would work too). You need one cup of liquid. Seal the pan with heavy duty aluminum foil and baked at 275 degrees Fahrenheit for 2 hours. (Usually it’s 15 minutes per pound of meat.) Check the label. Make sure you are reheating a ready-to-eat ham and not cooking a RAW ham. If it’s a raw ham, I can’t help you. I’ve never made one of those. Follow the directions. ;-)

Once it comes up to temp you are ready to EAT the ham. Or pull the ham from the bone and freeze for future meals. Pour the broth from the roasting pan into a fat separating measuring cup and pour the broth into a large stock pot (discarding the fat) and add 4 cups of water. Stir and simmer for 15 minutes with the lid off. Taste it. It could be REALLY salty. If so, add more water and stir and simmer again for 15 minutes. There ya’ go. Ham stock.

Allow to cool a bit and place into quart size canning jars (leaving a full one inch of space from the top of the liquid to the rim of the jar) and place in the fridge. Once completely cooled you can place in the freezer for up to a year. I made the ham the same day I made the Sausage and Mixed potatoes so I used the broth and the leftovers and made soup. It’s a very loose broth. Crackers are this soup’s best friend.

roast pork loin

balsamic and mustard marinated pork loin

balsamic and mustard marinated pork loin

Roast Pork Loin. It’s so easy. So so easy. Well, I think so. And you look like a genius when you slice it and serve it alongside a veggie and some crusty baguette slices. This was one of those super yummy EASY pork loin roasts and I hope you give it a try. This recipe serves 4 with NO leftovers. It’s a small pork loin.

Roast Pork Loin

1 pound pork loin – unflavored! (they come in so many flavors so make sure you get a plain pork loin!!)

2 cloves crushed garlic

2 T balsamic vinegar

1 T whole grain mustard or brown mustard

2 tsp olive oil

1/2 tsp salt

1/8 tsp ground black pepper

1 tsp dried thyme or 4-6 sprigs fresh thyme (no need to remove the little leaves from the stems. Just throw the sprigs in the bag.)

Place all ingredients in a ziptop bag and smear that tasty goodness all over the pork loin inside the bag. Roll the bag up to push the air out and close tightly. Place in fridge for a few hours. Mine was about 5 hours! Note: you should have enough marinade here for a 2-3 pound piece of pork loin. Any larger and you should add more marinade.

Bring piece of pork loin to room temp before dinner by letting it rest on the counter in the bag for about 20 minutes. Place skillet over medium high heat with a touch of olive oil. Remove pork loin from bag and shake off excess marinade. Place pork in hot pan and sear on all sides. (this adds flavor and creates a bit of a caramelized crust which helps keep the interior of the meat nice and moist.) Once seared on all sides place skillet in the oven at 375F (make sure skillet is oven safe! If not, move pork to casserole dish and place IT in the oven.) Bake for 15 minutes and check the temperature (I recommend 15 minutes per pound of pork. If it’s a two pound loin, roast for 30 minutes and check temp). If it’s not hot enough, put it back in. It should be around 140F internally when you remove it from the oven. (Don’t poke it a hundred times to check the temperature or all the juice will run out of the holes and you’ll be left with an old dried up hockey puck on your plate.) Allow pork loin to restĀ at least 10 minutesĀ before cutting. It will be juicier this way. Note: pork should have a hint of pink when you cut into it. That’s REALLY the best way to serve it. Unless you like chewing your hockey puck four-hundred and fifty times before you wash it down with a glass of water. Cough hack.

Serve with baguette and green beans.