We are counting down until we move and I am ready to get crazy with new home/crazy preggo lady nesting.
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All about my adventures with cooking, crafts, and travel
We are counting down until we move and I am ready to get crazy with new home/crazy preggo lady nesting.
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I love a good challenge. I love to try something new in the process as well. Well, that is exactly what happened when I saw a mustard contest on the Stonewall Kitchen blog. Stonewall Kitchen specializes in various jams, jellies, and mustards, as well as gift box collections and kitchen wares. They were looking for bloggers to create recipes using their mustards. After browsing their mustard varieties I decided on their Blue Cheese Herb Mustard.
The package from Stonewall Kitchen arrived at work and I started to tell my coworkers about the mustard and the recipe contest. I was asking around for their ideas and one of my coworkers suggested a potato salad. That intrigued me because I began to wonder how I could create a recipe around that idea. Would it be mayo based? Would it be vinegar based like German Potato Salad? The more I thought I about it I decided to use that term ‘potato salad’ loosely and develop a salad with potatoes. To tie the Blue Cheese Herb Mustard into the dish would use it in the dressing and use blue cheese in the salad as well. And of course I would have to add bacon so it, because what good salad doesn’t have bacon?
The salad is hearty enough to be a whole entrée. The potatoes are flavored from the bacon fat and are crunchy adding a nice element of texture to the salad. The bacon of course adds a great texture to the salad, but it also adds a nice flavor component to it as well. The combination of the bacon and blue cheese reminded me of a burger which tricks the mind into thinking this is filling meal from a salad. The warm dressing is very flavorful with the shallots and the mustard in the vinegar dressing. I didn’t add oil to the dressing because the bacon adds fat to the dish and the shallots were cooked in olive oil. The warm dressing wilts the spinach greens so this dish should be assembled right before serving.
serves 4
Ingredients
Process
As part of entering this Stonewall Kitchen Mustard Contest I received a complimentary jar of mustard to use in creating a recipe.
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Last weekend was Price’s good friend’s 30th birthday. To celebrate, another friend stayed with us so we could all go out on Sturday night. As the guys were marathoning through video games and episodes of Ninja Warrior, I bugged them about what to have for a lunch/snack because I knew it would be hours until dinner. I started by suggestions snacks and things seemed settled on a dip, then they picked buffalo chicken dip with chips and veggies. As I started to plan and double check they changed their minds and decided on buffalo chicken pizza.
I planned on using a pre-made pizza crust to make the pizza quickly for the guys. Then I debated on making them using sandwich wraps, similar to my Whole Wheat Pesto Pizza with Ricotta, Mushrooms, and Red Onions, but then I decided to go with sandwich wraps. I figured that thicken pita bread would stand up better to the heavier buffalo chicken. All that thought for some simple buffalo chicken pizzas.
The pizza really delivers an intense buffalo chicken flavor. Most buffalo chicken pizzas I have had don’t pack the same punch since they use some sauce on the chicken and on the crust. Instead, I made a thicken sauce with the sour cream and buffalo wing sauce to coat the chicken completely and have a thicken sauce on the pizza. Typically, the heat from the buffalo sauce is counter balanced with the blue cheese dressing and celery. In this case, the sour cream cuts the heat. I didn’t want to add celery to the pizzas so I added avocado to represent the green you typically have on the plate.
*Serves 3*
Ingredients
Process
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