Roasted Garlic And Mustard Dipping Sauce Weight Watchers Recipes

Steps:

• Preheat an oven to 300 degrees F (150 degrees C).
• Cut off the top of the head of garlic to expose the cloves, trimming about 1/4 inch off of the top of each clove. You may need to trim individual cloves along the sides of the head. Brush the cut cloves with a small amount of olive oil, then nestle the head into a piece of aluminum foil.
• Bake in the preheated oven until the cloves are tender and nicely browned, about 1 hour. Remove, and allow to cool to room temperature.
• Once cool, squeeze the garlic cloves out of their skins and into a mixing bowl. Mash well with a wire whisk, then add the sour cream, mayonnaise, green onions, vinegar, salt, and pepper. Whisk until evenly blended, then refrigerate 2 to 4 hours to allow the flavors to blend.

Steps:

• Wrap 8 cloves garlic in foil; roast 30 minutes at 400 degrees F. Squeeze the garlic out of its skin and puree with 1/2 cup dijon mustard, 1/3 cup maple syrup, and salt and pepper.

Steps:

• Bring the broth to a boil in a saucepan. Stir the water into the cornstarch in a small bowl and drizzle it into the simmering broth, stirring constantly until the mixture boils and thickens, about 1 minute.
• Remove the pan from the heat; add the vinegar, garlic, mustard, and honey. Let the mixture cool completely; then drizzle in the oil, salt, and pepper, whisking constantly. Serve in small cups.
• Cooks Tip: To reserve any unused roasted garlic, peel the cloves and place them in a small jar. Cover with cooking or salad oil; then cover jar and refrigerate for up to 4 days. Use the oil in other sauteed dishes that would benefit from subtle roasted garlic aroma.

Steps:

• Cut off top of garlic bulb to expose most of the garlic cloves.
• Put the bulb in an oven-safe small dish or on top of a sheet of foil.
• Drizzle olive oil on the tops of the garlic cloves, add more if needed to drench the tops and sides of the whole bulb. Sprinkle some salt on the top of the bulb on the oil.
• Wrap or seal up the garlic bulb with foil.
• Roast in oven at 400°F for 30-40 minutes, until tops and sides are browned and roasted.
• Take out of the oven and cool for 10 minutes.
• When cooled enough to handle, squeeze out the garlic cloves from the root or the bottom of the bulb, into a small bowl.
• Add mayonnaise and sour cream, using a fork, stir until blended.
• Add pepper to taste, and salt if needed.

Steps:

• Sray non-stick pan with cookin spray.
• Sprinkle chicken with paprika, salt and pepper.
• Saute chicken until brown.
• Remove chicken and set aside.
• Add wine or broth to skillet, stir to deglaze particles stuck to pan.
• Combine flour with 1/4 cup milk, stiring until smooth.
• Add to skillet, then add remaining milk and mustard.
• Cook on medium heat and stir until blended.
• Add chicken and simmer 5 minutes.

Steps:

• Preheat the oven to 450°.
• Spray a large casserole dish with non-fat cooking spray. Add cauliflower florets to dish and lightly coat them with non-fat cooking spray. Then season with half the salt and pepper. Put into oven and roast for 25 minutes or until cauliflower is golden brown.
• Meanwhile, whisk flour with 2 tablespoons buttermilk until smooth.
• Heat the wine and remaining buttermilk in a saucepan over medium heat until steaming. Add the flour mixture; cook, whisking, until the sauce bubbles and thickens, 2 to 3 minutes.
• Remove from heat; stir in Gruyere, chives, shallots, garlic, salt and pepper. Spoon over the cauliflower and serve.