Honey Mustard Chicken, Broccoli Cheddar Mashed Potatoes & Detox Salad

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Yesterday’s dinner is what motivated me to start this blog. Halibut wrapped in zucchini with Spinach Pasta. Separately the fish and pasta were delicious. Put them together and it’s a Nomad Delete.

Let’s just forget about yesterday’s flop and move on to today’s menu.

Honey Mustard Chicken Thighs

Broccoli Cheddar Mashed Potatoes

Detox Salad

These were 3 new recipes and I must say that each was tastier than the other. I made a few modifications which I’ll explain, but all three were delish!

Up first, Honey Mustard Chicken from Foodie Crush. Chief Foodie Crush-er has some really scrumptious recipes and this was no exception. My main dish was quick to make and I had most ingredients on hand:

Honey Mustard Chicken

  • ¼ cup grainy mustard
  • ¼ cup Dijon mustard
  • ½ cup honey
  • 1 teaspoon soy sauce
  • 2 tablespoons tarragon leaves, chopped
  • 1 tablespoon fresh ginger, minced finely
  • 8 boneless, skinless chicken thighs

1- Preheat the oven to 350 degrees F.

2- Trim any excess fat or skin from the chicken thighs, rinse with cold water and pat dry with paper towels then set aside.

3- Combine the grainy mustard, Dijon mustard, honey, soy sauce, tarragon and ginger in a large bowl. Add the chicken thighs and toss to coat.

4- Place the thighs and sauce in a roasting dish, spooning sauce over the thighs and top with more tarragon leaves if desired. Bake for 45 minutes or until the thighs register 175 degrees and the juices run clear. Spoon sauce over the thighs and serve.


I didn’t have tarragon… Actually I do have it but of course I couldn’t find it and with the dinner clock ticking I had to forgo this tasty herb. My bag of chicken came with 6 thighs not 8 so needless to say I had extra sauce for the chicken. Once you make the sauce you’ll quickly realize that it’s a keeper- even without the tarragon. Just a tip- I saved the leftover sauce from the bowl and drizzled it over the chicken halfway through the cooking process. It really elevated the flavors and kept the chicken moist and juicy.

Next up… Broccoli Cheddar Mashed Potatoes. Are you a fan of Panera’s Cheddar Broccoli Soup? This recipe reminded me of it and my kids ate up this Vitamin D-packed side dish like a pack of hungry hyenas.

Broccoli Cheddar Mashed Potatoes

  • 2 pounds potatoes, peeled, chopped (russet, yellow, red – doesn’t matter)
  • 1 head fresh broccoli
  • 1 cup shredded extra sharp cheddar cheese
  • 4 tablespoons butter
  • ½ cup sour cream (equivalent of one big scoop)
  • kosher salt and fresh ground pepper, to taste
1- Add peeled and chopped potatoes to large pot. Cover with cool water. Add about a tablespoon of kosher salt. Over high heat, bring to a boil. Reduce heat to medium low and allow potatoes to cook until fork tender. Drain.
2- Remove stems from broccoli and discard. Finely chop the remaining florets.
3- In the bowl of a stand mixer, combine cooked and drained potatoes, broccoli, cheddar, butter, and sour cream. Mix with the paddle on low to medium speed until potatoes reach desired smoothness. Taste and season with salt and pepper, as needed.
I deviated a bit to make it easier but it was still delicious. At first I was shocked that the recipe didn’t call for boiling the broccoli but if you make sure to chop up the broccoli really small it doesn’t matter. I didn’t use any of the stem, only the florets. Avoid the stem because I think it would overwhelm the flavor and make it less creamy.
The last step calls for busting out the mixer but I just mashed up the potatoes really well and added the other ingredients. As is, the recipe works but it wasn’t creamy enough. I added less than 1/4 cup of milk and wow did it really cream up nicely!  Don’t skimp on the salt and pepper either!
I’ve been trying to make healthy food choices and include a salad in my menu. The kids love salad but I feel like I have so many vegetable based side dishes that the salad gets skipped. I went for the Detox Salad today. Just a warning, this recipe makes A LOT of salad. Not a lot like, you’ll have leftovers for lunch tomorrow. More like, you’ll have enough leftovers to feed your neighbors.
Detox Salad
  • 2 broccoli crowns
  • 1 head cauliflower
  • 2-3 carrots
  • 1 small bunch kale (stems removed)
  • ½ cup parsley
  • ½ cup sunflower seeds
  • ½ cup almonds, chopped
  • 1 cup dried berries (cherries, cranberries, blueberries)
  • ½ cup raisins
  • Juice of one lemon
  • 2 tablespoons rice vinegar (or other mild flavored vinegar)
  • 2 tablespoons maple syrup
  • Salt & pepper (to taste)

1- Cut the broccoli and cauliflower into florets.

2- Cut the carrots into large chunks

3- Roughly chop the kale

4- In a food processor fitted with a steel blade, process the broccoli, cauliflower, kale and parsley until fine and add them to a large mixing bowl. (It will probably take more than one batch

5- Process the carrots and add to the bowl

6- Stir to combine

7- Add the sunflower seeds, almonds, and dried fruit

8- Stir to combine

9- Add lemon juice, vinegar and syrup

10- Toss to coat

11- Taste, and add salt and/or pepper as needed.


There’s a lot of steps in this recipe and you could really cut it down. I roughly chopped the broccoli, cauliflower and carrots then processed them my Kenwood Food Processor. (Just a side note- it’s a messy process) While the recipe calls for processing the kale I didn’t do that. Initially I processed it but I didn’t care for the taste of the kale that way. Instead I finely chopped the kale and BAM! Perfect! The vegetable combination was a success but if you’re not a fan of broccoli or cauliflower you could omit them as the kale really overpowers the taste of the dish. What I would tweak is the dressing ratio. Definitely double the dressing ingredients. I also added 2 tablespoons of olive oil. But be careful, the vegetables really absorb the taste of the dressing but the sheer quantity of the salad definitely calls for more dressing.


Honey Mustard Chicken: Nomad Save

Broccoli Cheddar Mashed Potatoes: Nomad Save

Detox Salad: Nomad Save

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