We live our childhoods so immersed in our own family that other parents can seem like aliens. In college, my roommate’s dad wrote her a letter every week. “Wow”, I thought. “Dads can write letters?!” I still have the only “letter” my dad ever wrote to me.
It’s short, to be sure, but anything else from my dad would feel alien – it perfectly represents him. Let’s break it down:
Jane: He knows who I am
Thanks: He has an attitude of gratitude
Love ya: Warm heart; straight to the point
Dad: He knows who he is
In honor of Father’s Day, we have not one but two bold and bossy recipes! Whether your dad is bold or bossy, alien or native … he will surely love a big hug and a delightful dinner. So go ahead … give him the gift of mustard!
Manly Green Beans
But women and children can eat them too …
- 1 tablespoon Roasted Garlic Infused Oil
- ¼ cup finely chopped onion
- ½ cup chopped cooked ham
- 2 ½ tablespoons red wine vinegar
- 1 tablespoon Bold & Bossy Honey Mustard Sauce
- 1 (16 ounce) package frozen cut green beans, thawed and drained
- Seasoned Salt to taste
Heat the oil in a large skillet over medium heat. Add the onion and ham; cook and stir until onions are translucent – about 5 minutes. Mix the red wine vinegar into the pan, then the mustard, and reduce the heat to medium-low. Add the green beans and stir to coat. Cook just until tender but still crisp, about 5 minutes. Season with salt and serve.
- These were super easy and really good!
- If you don’t have any red wine vinegar, use whatever vinegar you have.
- I diced up a hunk of ham steak, but you could use deli ham or that pre-diced ham from the lunch meat section of your grocery store. Easy!
- My family loved these … we will definitely make them again.
Bold & Bossy Cream Sauce
Serve over meats or fish
- ¼ cup butter
- ¼ cup all-purpose flour
- 1 cup chicken broth
- 1/3 cup white wine (or more chicken broth)
- 1/3 cup Bold & Bossy Honey Mustard Sauce
- 1 ½ cups heavy cream
- Salt and pepper to taste
Melt butter in a small saucepan over medium low heat. Stir in flour to thicken, then stir in chicken broth, wine, mustard and cream. Heat, stirring, until thickened. Season with salt and pepper and serve over chops, chicken or fish.
- I was worried that 1/3 cup of mustard would be overpowering, but it wasn’t at all.
- This makes a lot of sauce – if you are serving four people, consider cutting the recipe in half.
- We served it with grilled pork chops and grilled chicken breasts. It was delightful on both!
- We also had mashed potatoes, and it was even good on those. (My mom says anything with cream and butter is good. She’s right.)