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Mustard Glazed Beef Steak Salad Ingredients PAM® Original No-Stick Cooking Spray 1 pound boneless New York strip beef steaks 2 tablespoons Gulden's® Spicy Brown Mustard 1/4 teaspoon coarse ground black pepper 1 pkg (9 oz each) torn mixed salad greens 12 cherry or grape tomatoes, cut in half 1/2 cup light Italian dressing 1/4 cup crumbled blue cheese 4 slices (3/4 inch thick) French bread 1.Preheat broiler. Spray rack of broiler pan with cooking spray. Place steaks on rack. 2.Spread half of mustard over top of steaks. Broil 4 inches from heat 10 minutes or until browned. Turn steaks; spread with remaining mustard and sprinkle with pepper. Broil 5 minutes more or until medium done (160°F). Remove from broiler. Cover with foil; let stand 5 minutes. 3.Divide salad greens between 4 shallow salad bowls. Top with tomatoes and drizzle with dressing. Cut steaks diagonally across grain into thin slices. Top salads with steak; sprinkle with cheese. Serve with bread slice. Monique ShesDaily.co...

Arugula Avocado Asparagus Salad This recipe contains 3 foods known to be aphrodisiac by the ancients and by adding the basil vinaigrette it embraces the sensual feeling Ingredients: 1 bunch arugula, or 5 ounces baby arugula, washed and spun dry 1 avocado 1 bunch pencil asparagus, steamed for 3-4 minutes Juice of ½ lemon 4 tablespoons toasted pistachio nuts For the Basil Vinaigrette: 1 teaspoon Dijon mustard 1 tablespoon lemon juice 1 teaspoon finely chopped shallot 3 tablespoons extra virgin olive oil Sea salt and freshly ground pepper 2 tablespoons chopped fresh basil Preparation: Divide the arugula between 4 plates. Quarter the avocado, and slice each quarter lengthwise into 4-5 segments, sprinkling with lemon juice to prevent discoloration. Fan each quarter of avocado on top of the greens. Divide the steamed asparagus amongst the 4 plates, and top with the pistachio nuts. Combine the vinaigrette ingredients and spoon about 1 tablespoon of dressing over each salad. Serve immediately...

Honey Mustard Chicken with Melon Balls and Kiwi •2 6­ ounce chicken breasts, boned and skinless •1/4 cup Dijon mustard •1/4 cup brown mustard •1/4 cup honey •3 tablespoons light cream •1 pinch salt •1 pinch white pepper •1 tablespoon salted butter •1/2 medium cantaloupe •1/2 honeydew melon •1 medium kiwi •2 tablespoons mayonnaise •2 large mint leaves as garnishes Combine both mustards, the honey, cream, and salt and white pepper in a medium bowl and mix well. Next, spoon half of the mustard sauce into a glass mixing bowl. Set remainder aside. Roll chicken in mustard marinade in the glass bowl, turning to coat completely. Cover and refrigerate for 30 minutes. Heat butter in a large skillet over moderate heat until foamy. Remove chicken from the mustard marinade, shake off excess liquid and discard remainder. Place chicken in skillet and cook for 5 minutes on each side, or until chicken is well browned and no longer pink in the center and juices run clear. To prepa...

Flirty Fresh Sexy Salad with Warm Raspberry Sauce Ingredients For the Salad shopping list Baby Spring Leafy Green Mix 2 fresh pears or 4 Halves of Canned Pears 1 Small Can mandarin oranges, drained (reserve the liquid) Bleu cheese Crumbles Handful pecan halves 1 Tbsp butter Handful dried cherries For the Dressing 1 1/2 Tbsp butter 1 1/2 Tbsp raspberry jam 1 Tbsp Reserved juice from mandarin oranges(or) Splash balsamic vinegar How to Make it For the Salad: Place greens in individual salad bowls. Quarter the pears and place 4 quarters on each salad in a circular pattern over the greens. Place Mandarin Orange sections, about 6 or 8, over the greens. Sprinkle with Bleu Cheese Crumbles - amount varies to your taste - I am very generous with mine! Top with Dried Cherries - about 6 or 8 chopped on each salad. Melt butter in saute pan and saute pecans for about two minutes then set pecans aside to cool while you make the dressing. Dressing: With the same saute pan melt 1 1/2 Tbsp butter. Add t...