This has been a Summer that sure hasn’t felt much like Summer. Between the rain and cooler temperatures, it has been hard to find time to get outdoors to not only play, but also to cook.
Usually at this time of year I expect to be spending very little time in the kitchen, making full use of the grill. That hasn’t happened much this year. Rather I find myself getting creative with the condiments we have and drumming up new recipes that I can make in the comfort of my kitchen… Because I don’t know about you, but usually for my family the summer season about being loaded with condiments.
If you were to ask my children what their favourite condiment is they’d tell you Ketchup – no questions asked. My kids would eat it by the spoonful if they could.
Not often do you see me cooking with Ketchup though!
Rather when I cook with condiments I love to use Heinz Dijon Mustard. With it’s zingy taste there is truly endless options for what you could cook up with dijon mustard. We’re a carb loving family, so when we aren’t making potato salad. You can find us whipping up a fully-loaded scalloped potato recipe. Serve it with a side of Maple-Dijon Olde Fashioned Ham, and you’ve got yourself a delicious meal that can be served year round.
Fully-Loaded Scalloped Potatoes Recipe
(This recipe is adapted from this Dijon Scalloped Potato Recipe)
- 4 Gold Yukon Potatoes, peeled and thinly sliced
- 4 strips bacon
- 1.5 cups chicken broth
- 1 onion, chopped finely
- 1/2 of a 250g block of Philadelphia Cream Cheese
- 1/4 cup shredded old cheddar cheese
- 1 tbsp Heinz Dijon Mustard
- 1 tbsp dehydrated sliced chive rings
- 15 Ritz crackers, crushed
- 1 tbsp margarine, melted
- Preheat oven to 350F.
- Heat a skillet over medium-low heat. Cut up bacon into bite-size pieces and cook through. Set aside, but DO NOT discard bacon grease.
- Add the onions to the skillet, and cook for 3-4 minutes.
- Stir in chicken broth, cream cheese, Heinz Dijon Mustard and 2 teaspoons dehydrated chives. Stir the mixture until well combined.
- Add sliced potatoes and 2 tbsp cooked crumbled bacon to pan and mix until evenly coated. Transfer to a 9×13 casserole dish.
- Melt margarine and stir in with the crushed Ritz Crackers and 1 tsp dehydrated chive rings.
- Top the potatoes with Ritz crackers. Transfer to oven and bake for 40 minutes.
- Remove from oven. Top with shredded cheese and remaining bacon. Return to oven for another 10 minutes.
Maple-Dijon Olde Fashioned Ham
(This recipe is adapted from this Maple and Dijon Glazed Brussels Sprouts recipe.)
- 800g Olde Fashioned Ham
- 1/2 cup water
- 1/2 cup chicken broth
- 1/4 cup pure maple syrup
- 1/4 cup Heinz Dijon Mustard
- 1 tsp ground black pepper
- Preheat oven to 325F.
- Place ham in deep casserole dish and 1/2 cup water.. Cover in foil. Bake for 35 minutes.
- While baking, mix chicken broth, dijon mustard and maple syrup in a bowl. Set aside.
- At 35 minutes, remove casserole dish from oven and drain off the water. Pour the maple-dijon glaze over the ham and return to oven for an additional 50 minutes.
- Remove from oven and let rest 5 minutes before serving.
Love a recipe that uses Dijon? You may also love this recipe for Best Ever Marinade for Steak!
Disclosure: I am a Kraft What’s Cooking Contributor. As a part of my affiliation with this group. I receive compensation and special perks. All opinions mentioned are those of my own.