Mango Mustard

We were having brats for my dad's birthday dinner and I wanted to have all the toppings.  So I put out a little shout out on Facebook and asked what were people's favorite toppings that I needed to have.  Mango Mustard came up.  I hadn't heard of it before but I'm so glad I made it!  It is soooo good.  I don't like regular mustard much, but this was a fresh, vibrant flavor and was absolutely delicious on a brat with some sauerkraut and cheese.

Mango Mustard

Ingredients:
1 Mango, peeled, cored and cubed
Honey
Apple Cider Vinegar
Rice Wine Vinegar
Garlic Powder (Good Quality)
Yellow Mustard (Good Quality)

Blend all ingredients together in a blender until flavor and consisitency is the way you want.

The amount of ingredients to add to your mango just depends on how big the mango is and what flavors you like.  I eyeballed all of my ingredients but if I had to estimate, I would say that I used 1 mango, 1 Tbsp honey, 1 tsp Apple Cider Vinegar, 1 tsp Rice Wine Vinegar, 1/2 tsp good Garlic Granules, 2 Tbsp good Yellow Mustard.

This recipe can grow like a weed until you find that perfect flavor you are looking for.  Luckily for me-I hit it right off the bat.  But, don't be afraid to keep adding ingredients until it is to your liking. Start small, and work your way up.  You can always add more of something, but you can't take it back once it's all blended together.  If you find you made quite the amount, don't fret-this is great on grilled fish, or chicken, just use it like a satay sauce.

Classic Mac n' Cheese

Who doesn't like Mac N' Cheese?  No one I know!  This recipe from Cook's Illustrated is exactly what I think of, when I think of a "Classic" Macaroni and Cheese.

Classic Macaroni & Cheese
Recipe from Cook's Illustrated, slightly adapted


Bread Crumb Topping:
6 Slices White Sandwich Bread (good-quality, about 6oz) torn into rough pieces
3 Tbsp cold unsalted butter, cut into 6 pieces


Pasta and Cheese Ingredients:
1 pound Elbow Macaroni
1 Tbsp Table Salt (I used Sea Salt)
5 Tbsp Unsalted Butter
6 Tbsp All-Purpose Flour
1 1/2 tsp Powdered Mustard
1/4 tsp Cayenne Pepper 
5 cups Milk
8oz Monterey Jack Cheese, shredded
8oz Sharp Cheddar Cheese, shredded
1 tsp Table Salt (I used Sea Salt)


1. For the bread crumb topping: Pulse bread pieces and butter in a food processor until crumbs are no larger than 1/8 inch.  (10-15 one second pulses.)  Set aside.  (I used 3/4 cup Panko bread crumbs mixed with 2 Tbsp melted butter since I didn't have bread in the house.)


2.  Bring 4 quarts water to a boil in a Dutch Oven and add macaroni along with 1 Tbsp salt; cook until pasta is al dente.  Drain pasta and set aside in colander.


3. Adjust oven rack to lower-middle position and heat broiler.


4. Wipe out now empty Dutch Oven, add butter and cook over medium high heat until foaming.  Add the flour, mustard, and cayenne pepper and whisk until mixture becomes fragrant and deepens in color, approx. 1 minute.  Gradually whisk in milk and bring mixture to a boil, whisking constantly.  Make sure mixture reaches full boil to thicken fully.  Reduce heat to medium and simmer, whisking occasionally, until consistency is of heavy cream.  (Approx. 5 minutes)  Off heat, whisk in cheeses and 1 tsp salt until cheeses are fully melted and creamy.  Add pasta and continue to cook over medium-low heat, stirring constantly,  until heated through.


5. Transfer mixture to a broiler safe 9x13" baking dish and sprinkle bread crumb topping evenly on top.  Broil for 4 minutes until bread crumbs are crisp and golden brown.  Cool 5 minutes, then serve.

We had this with our Easter dinner and everyone raved about it.  The bread crumbs really sealed the deal-making this the hit side dish of the evening.  I would make this dish again for any occasion.  The only thing I would have preferred is to add some fresh cracked pepper onto the mixture before adding the bread crumbs on top and possibly increasing the amount of bread crumb topping.  And I think I will stick with the Panko.  It was perfect.

Delicious Deviled Eggs

Deviled eggs might be one of my all time favorite appetizers.  And this is my favorite combination of ingredients to make the ultimate deviled egg.

Deviled Eggs
Serves 5 (4 eggs each)


Ingredients:
10 (hard boiled) Eggs
4 Tbsp Low Fat Mayo
4 Tbsp Dijon Mustard
2 baby Dill Pickles, finely diced
4 slices Ham, diced
Smoked Paprika
Sea Salt


Put eggs in a single layer, covered with lukewarm water in a pot and boil for 10 minutes.  Immediately remove from hot water and transfer to fridge in a container that allows them to be in a single layer.  (This will help make the shells easier to remove.)  When eggs are completely chilled, shell them and cut in half, lengthwise.  Remove all the yolks and set them aside in a medium sized bowl.  Mash the yolks with a potato masher.  Add the mayo, mustard, pickles and ham then mix until combined completely.  I like my deviled eggs a little 'rough' so I don't make my mixture completely smooth-but you could if you like.  Add a sprinkle of sea salt and a dash of paprika to each egg.  Serve cold.

I love the flavor the pickles and the ham brings to the eggs.  They are the first thing to go at potlucks!