HONEY-MUSTARD CHICKEN PASTA
This tasty pasta dish is a great way of using up your leftover chicken
Provided by Jane Hornby
Categories Dinner, Pasta
Time 20m
Number Of Ingredients 8
Steps:
- Boil the pasta, then cool under running water. Mix the mayo, mustard and honey in a large bowl and loosen with a little water to make a dressing the consistency of double cream. Add the pasta, chicken, onions, basil and tomatoes, season to taste, then gently mix together.
Nutrition Facts : Calories 450 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 0.55 milligram of sodium
SOLO HONEY MUSTARD STEAK AND PASTA
The flavor of the sauce is subtle enough to allow the taste of the steak to come through. If Beef Chuck Eye Steak is not available, I would suggest Sirloin. Green Peas might be a nice alternative to the Mushrooms. Cooking is a Creative Sport.
Provided by Bill Hilbrich
Categories Lunch/Snacks
Time 15m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Cook the pasta in 2 quarts of salted boiling water for about 8 minutes or until done.
- Cover both sides of the steak with the salt and pepper, and just enough of the olive oil to give it a slight shine.
- Pour the rest of the olive oil, mustard and honey into a shallow pasta dish.
- Place the steak in a hot frying pan (I like cast iron) and cook for 3 1/2 minutes per side.
- When the steak is done, set aside to rest and add the mushrooms and liquid to the hot pan and scrape the cooked bits off the bottom.
- Add the drained pasta, stir once, and pour into the dish.
- Slice the steak into thin strips, add to the pasta and toss until everything is coated with the honey mustard mixture.
- Serve with a Green Salad.
PENNE WITH BEEF AND ARUGULA
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Season the steak with salt and freshly ground black pepper, herbs de Provence, and minced garlic. In a skillet, heat 3 tablespoons olive oil over medium heat. Cook steak about 7 minutes per side. Remove the meat from pan and let it rest for 5 minutes. Thinly slice the steak. Set aside.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/4 cup of pasta water.
- In a small bowl, whisk together the balsamic vinegar, Dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon pepper, fresh herbs, and 3/4 cup olive oil. In a large bowl toss the pasta with half of the salad dressing and the reserved pasta water. Add the arugula and steak, more dressing, and season with salt and freshly ground black pepper, as needed. Toss, pack for the picnic, or serve.
CUBAN FLAIR BEEF CHUCK EYE STEAK
All we can say is....YUM! Goes great with Yellow rice. Fast week night dinner under the broiler, or can be elegant enough for grilling with company with some homemade bruschetta and Chimichurri sauce.
Provided by keth2265
Categories Steak
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat broiler (or grill).
- Place in oven safe baking dish (I have a special glass one). Pour garlic oil over top of steak, coating the top. Sprinkle on the spices, any order.
- Broil about 20-25 minutes, depending on the thickness of your steak. I start mine at the same time as my Spicy Cuban Yellow rice and when the rice cooker is done, so is the steak, about 25 minutes.
Nutrition Facts : Calories 577.4, Fat 23.7, SaturatedFat 7, Cholesterol 244.9, Sodium 958.1, Carbohydrate 0.2, Fiber 0.1, Protein 85.7
HONEY & MUSTARD STEAK WITH MUSHROOMS
This quick steak recipe is full of flavour - a perfect for supper for two
Provided by Good Food team
Categories Supper
Time 30m
Number Of Ingredients 6
Steps:
- Rub each steak with mustard and drizzle with the honey. Season to taste. Melt half the butter in a large frying pan. Once it starts to foam, fry the steaks to your liking, 2 mins each side for medium rare or 2½ mins each side for medium. Remove from the pan and keep warm.
- Melt the remaining butter, tip in the chestnut mushrooms and boiled potatoes, then cook for 3 mins, stirring them around the pan to absorb all of the juices. Serve the potatoes and mushrooms with the steak, and a side salad if you like.
Nutrition Facts : Calories 507 calories, Fat 34 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 41 grams protein, Sodium 0.84 milligram of sodium
HONEY AND MUSTARD STEAK
Make and share this Honey and Mustard Steak recipe from Food.com.
Provided by Mad Ruth
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in a pan and cook beef as desired.
- Add remaining ingredients to the same pan, bring to the boil, reduce heat and simmer until sauce thickens.
- Pour sauce liberally over steaks to serve.
- This is nice with kumara mash covered in the same sauce (don't make extra sauce for this though).
Nutrition Facts : Calories 120.8, Fat 4.7, SaturatedFat 0.6, Sodium 85.6, Carbohydrate 21.9, Fiber 0.5, Sugar 18.4, Protein 0.6
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