Honey Dijon Mustard And Poppy Seed Coleslaw With Cranberries And Toasted Almonds Recipes

Steps:

• In a small bowl, stir water and mustard powder together until smooth.
• In a heavy-bottomed saucepan, combine wine, vinegar and all remaining ingredients (EXCEPT HONEY).
• Simmer, uncovered over medium heat until reduced by half (about 10-15 minutes).
• Pour reduced liquid through a strainer into the prepared mustard/water paste; whisk or stir till smooth.
• Cook mixture over med-low heat, stirring constantly for about 5 minutes, or until slightly thickened (the mixture will thicken more as it cools).
• Stir in the honey.
• Let cool completely.
• Store in clean glass jars, cover tightly.
• Store in the refrigerator for up to 6 months (but it won't last that long!).

Steps:

• Spray a small skillet lightly with olive oil cooking spray and place over medium-low heat. Cook and stir almonds in the skillet until lightly golden brown and fragrant, 2 to 3 minutes. Remove from heat and transfer to a bowl to cool.
• Stir cabbage, cranberries, green bell pepper, celery, and chives in a salad bowl. Toss toasted almonds with cabbage mixture. Whisk mayonnaise, honey-Dijon mustard, honey, and poppy seeds together in a small bowl. Stir dressing into slaw until coated. Season with salt and black pepper.

Steps:

• Preheat oven to 375 degrees.
• Rinse the fillets and pat dry; set aside.
• In a shallow bowl, whisk together the honey, mustard, and lemon juice.
• In a separate shallow bowl, combine the bread crumbs with the thyme and add a few shakes of salt and pepper.
• Dip each fillet into the honey-mustard sauce and then dredge it in the bread crumb mixture to coat both sides evenly.
• Place the fillets in a sprayed or lightly oiled baking pan and bake, uncovered, for 20-30 minutes , or until thoroughly hot and tender.

Steps:

• Whisk Dijon mustard, red wine vinegar, olive oil, and honey together in a bowl.

Steps:

• Spray a small skillet lightly with olive oil cooking spray and place over medium-low heat. Cook and stir almonds in the skillet until lightly golden brown and fragrant, 2 to 3 minutes. Remove from heat and transfer to a bowl to cool.
• Stir cabbage, cranberries, green bell pepper, celery, and chives in a salad bowl. Toss toasted almonds with cabbage mixture. Whisk mayonnaise, honey-Dijon mustard, honey, and poppy seeds together in a small bowl. Stir dressing into slaw until coated. Season with salt and black pepper.