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Made in Wisconsin, Enjoyed Everywhere!

Spring Green Couscous Salad

So yummy and so easy! Perf to make for dinner and have the leftovers for lunch!

-Recipe-

Dressing:
1/2 cup Olive oil
Juice of 1 lemon
2 tablespoons Koops’ Dijon
1 -2 tablespoons Koops’ Stone Ground Mustard
1 tablespoon Honey
Teaspoon basil
1 clove garlic grated
1 teaspoon onion powder
Salt and pepper to taste

Salad:
2 cups couscous cooked to package instructions
1 can artichoke hearts - chopped
1 container of 50/50 spinach and arugula - diced finely
8oz feta
Serve with Chicken
Optional: Add Pistachios for crunch!

#koopsmustard #easydinner #spring

Roasted Chicken with a Mustard Cream Sauce

This is an Elevated basic! And you will love it! And the oven does almost all the work!

Recipe:

-Ingredients-
Chicken and Potatoes:
- 8 chicken thighs - I did boneless, use whatever you want!
- 1 - 2 lbs Fingerling potatoes - depends on how many potatoes you want!
- 3 Tablespoons Koops’ Spicy Brown Mustard
- 1/3 cup olive oil
- Juice and zest of 1 lemon
- 2 cloves grated garlic
- 2 teaspoon each parsley and oregono
- 1 teaspoon thyme
- Salt and pepper to taste

Instructions:
1. Set oven to 375
2. In a large bowl mix Olive oil, lemon juice, lemon zest, mustard, garlic, and Herbs.
3. Add chicken to bowl and let marinate. 15 minutes to overnight.
4. Chop potatoes into 4ths - so all are roughly the same size
5. In roasting pan with a lid, place all the potatoes and cover in olive oil, salt and pepper.
6. Top the potatoes with the chicken placed “skin” side down and cover with the lid.
7. Bake for 45 minutes with lid on. After 45 min flip all the chicken so it is “skin” side up and bake uncovered for 45 minutes or until the chicken starts to brown.
8. While the chicken is roasting make the Mustard Cream Sauce

Mustard Cream Sauce:
- 1 large shallot - thinly sliced
- 1 tablespoon olive oil
- 2 cloves chopped garlic
- 3 tablespoons butter
- 1/2 cup chicken broth
- 3 tablespoons Koops’ Stoneground Mustard
- 3 tablespoons Koops’ Spicy Brown Mustard
- 1/3 cup heavy cream
- Salt and pepper to taste (I was heavy on the pepper)

Instructions:
- In a sauce pan, cook shallots, and garlic in olive oil until softened.
- Add in butter, salt, pepper and mustard, and mix.
- Add in broth and bring this to a simmer for a couple of minutes.
- Add in cream and let this simmer, careful to not let this mixture burn. Simmer till everything thickens up.

I served this with a side of roasted asparagus. when ready to eat, plate up and top everything with the cream sauce!

#koopsmustard #cooking #chicken #elevatedbasics

Burger Bowl

So easy and so delish! It’s a great midweek dinner and an easy meal prep option!

Sauce:
3 tablespoons Mayo
3 tablespoons Koops’ Yellow Mustard
2 tablespoons Ketchup
2 tablespoons pickle juice
3 tablespoons diced caramelized onions

Bowl: (you pick how much you want of each!)
Lettuce - finely chopped, and very crunchy
Ground beef
Tomatoes - diced
Acocado - Diced
Caramelized onions
Diced Pickles or pickle chips
Cheese - Optional!
ANY kind of potato! I did fries! I have done roasted sweet potatoes, or home fries, any potato but I recommend it be crispy and delish!

#koopsmustard #easydinner #burgers

Lemon Artichoke Soup

Both high protein and high fiber!

This is such a bright and delicious soup!

I made a ton! This was in a 9qt pot, adjust the recipe according to how much you want to make! But this was great to freeze!

Recipe:
2.5 lbs chicken - I did tenders, you can do whatever cut you want!
2 cans small white beans - rinsed and drained
1 bundle of kale - chopped small
2 cans of artichoke hearts, liquids and all. (Use quartered hearts)
2 lemons - zest and juice
3 tablespoons Koops’ Dijon Mustard
2 tablespoons lemon pepper
3 cloves garlic - diced
1/2 an onion - diced
3/4 cup white wine
64oz chicken broth - I used bone broth
2 tablespoons olive oil
1/2 cup butter
Season with salt and pepper to taste

* If you need more liquid, add water! A 1/2 cup at a time!
* Also, orzo would be great in this recipe! Sub the white beans for orzo if you want! Or add orzo with the beans!

Instructions:
1. Cover chicken in Koops’ Dijon Mustard and lemon pepper
2. In a large pot, add olive oil to brown the chicken. No need to cook chicken through at this time, it will finish cooking in the broth.
3. While chicken is browning dice onions and garlic.
4. Once browned take chicken out of the pot, toss 2 tablespoons of butter with the onions, garlic, salt and pepper. Let these cook for a minute or two.
5. Deglaze the pot with white wine. And scrap up all the good stuff at the bottom.
6. Add the chicken back to the pot along with the chicken broth, lemon juice and zest. Bring to a boil.
7. While that is cooking, chop kale, rinse and drain your beans, and open artichoke cans.
8. Once the chicken is cooked through remove it from the broth.
9. Toss in the kale, beans (or orzo), and artichokes. Add in 2 tablespoons butter. Bring this to a boil.
10. While that is cooking, shred the chicken, and add it back to the soup mix with the remaining butter.
11. Let the whole thing simmer on the stove for 5-10 minutes.
12. Serve with crusty bread!

#koopsmustard #soupseason

Celery Salad

So good! Amazing textures and flavors!

I made extra dressing because I was going to serve with arugula, but this salad is good enough to stand on its own!

Dressing:
3 tablespoons Koops’ Stone Ground Mustard
1/2 cup Olive Oil
Juice of 1 lemon
1 tablespoon grated or finely diced shallot
2 gloves of garlic - grated
1 tablespoon Maple syrup
Dash of red pepper flakes �Salt and pepper

Salad:
2-3 cups finely chopped celery
1/2 cup finely chopped and pitted dates
1/3 cup chopped walnuts
1/2 cup grated parm (or more!)
Optional: Arugula. If you aren’t adding arugula do not use all the dressing, or add more salad ingredients!)

#koopsmustard #salad #celery

Brothy Chicken

Such a cozy and delicious midweek meal!

Ingredients:
6 chicken thighs - bone in, skin on.
1/2 cup white wine (can sub out for all chicken broth)
1/2 cup chicken broth
2 tablespoons Koops’ Stone Ground Mustard
2 tablespoons Koops’ Dijon Mustard
Juice of 1 lemon
1 -2 cloves garlic - grated or garlic powder
1/2 a small yellow onion - diced
1 tablespoon thyme
Salt and pepper

Instructions:
1. Preheat oven to 400
2. In an oven safe pan with “high walls” heat up some oil, place the chicken skin side down to get crispy and brown
3. While the chicken is browning make the sauce. Combine: Wine, broth, mustard, lemon juice, garlic, onion, thyme, salt and pepper.
4. Once the chicken skin is brown and crispy flip the chicken and pour the sauce into the pan.
5. Place the whole thing into a hot oven. - uncovered!
6. Bake for 30-40 minutes. Double check the internal temp is over 165. But you want the meat to me super tender and “falling odd the bone”
7. Serve with rice and your veggie of choice, I did broccolini. And serve with a lot of the broth!

#koopsmustard #cozydinner #cooking #brothychicken

Slow Roasted Beef Ragu

Perfect for any date night! Soo delicious!

-RECIPE-
Ingredients:
2.5 - 5lbs of chuck roast (depends on how meaty you want your sauce and hoe much you are making)
2 - 14.5oz cans of crushed tomatoes or 1 can crushed 1 can diced tomatoes
1 whole onion - diced
1 cup diced carrots
1 cups diced celery
Diced Garlic - measure with heart, I did 6 cloves
1 cup red wine
2 cups beef broth
3 tablespoons tomato paste
1 tablespoon each of oregano and Italian seasoning
1 teaspoon each of red pepper flakes and thyme (add more red pepper flakes If you want spicier, but careful! You cannot take out and the flavor develops in the oven!)
6 tablespoons Koops’ Dijon Mustard (divided)
1 parmasan rind
Pasta of your choice
Salt and pepper to taste
Freshly grated Parmesan cheese
@brightland Chili Oil

Instructions:
1. Preheat oven to 325
2. Cube up your chuck roast, and trim off some of the fat. Season with 3 tablespoons Koops’ Dijon mustard and salt and pepper
3. Brown meat on all sides in a dutch oven.
4. While meat is browning chop veggies.
5. When meat is browned, remove meat from pan and sauté Onions and Garlic. Cook for 3 -5 minutes
6. Add in carrots and celery, cook for 3-5 min
7. Now add in the rest of the mustard, tomato paste, herbs and salt and pepper. Once stirred in, pour in the red wine.
8. Place the meat back in the dutch oven with the chopped veggies and top with both cans of tomatoes and beef broth and parm rind.
9. Let this cook in the oven covered for 2.5 hours, or until the meat is easy to pull apart.
10. Once meat is done, start to boil water. While water is boiling pull apart meat.
11. Cook your choice pasta to package instructions, saving some pasta water
12. In a separate large pan or bowl gently toss the pasta in sauce with some pasta water.
13. Serve with a lot of freshly grated parmesan cheese and I HIGHLY recommend topping with Chili Oil
14. Enjoy!

#datenight #valentinesday #koopsmustard #pasta #dinner

Lazy Dinner Chuck Roast

SOO simple!

You can sear the meat before, but I dont think you need to. If you want to get some crispy bits I like to put the roast in again after I pull it apart on broil for a couple minutes!

Recipe:
Chuck roast - I did 5lbs
*Koops’ Mustard of your choice. For a French dip I did Dijon! I have also done horseradish which is really good!
*Steak Seasoning of you choice.
- For both there isn’t an exact measurement, just cover the meat fully in both mustard and seasoning!
1 full onion - cut into large chunks
1 cup Red Wine. HACK: I dont drink wine so I keep the little bottles in the cabinet for cooking! its usually the perfect amount for a recipe!

Instructions:
1. Preheat oven to 325
2. In a dutch oven place onions, and seasoned meat, and top with the red wine.
3. Place in the oven COVERED for 3.5 - 4 hours or until the meat is easy to pull apart (usually an internal temp of 210)
4. Pull the meat apart and you are ready to serve.
5. Ready to serve! Or if you want some little crispy bites put it back in the oven on broil for a couple minutes!

This is as easy as it sounds! Perfect for hosting, or an easy week night dinner!

#sandwich #koopsmustard #chuckroast #recipe

High protein buffalo chicken dip! Don’t tell me otherwise.

Recipe:
3 chicken breasts - shredded
1 cup cream cheese
1 cup shredded cheese - motz or whatever you want
2 tablespoons Koops’ Dill Pickle Mustard
1/2 cup or more of buffalo sauce - this depends on your spice level!
1/2 a packet ranch powder
1 tablespoon garlic

Instructions:
1. Mix everything together
2. Put in an oven safe pan and top with more cheese
3. Bake at 400° till the cheese is melty and perfect
4. Serve with chips!

French Dip Sandwich

So amazing! EVERYONE will be in love with this sandwich!

I made a lot! So please alter yours for hoe many people you are serving!

P.S. this is a great meal any day!

Sandwich:
- Slow cooked chuck roast
- Baguette
- Koops’ Horseradish Mustard
- Provolone cheese
- Caramelized onions
- Au Jus for dipping
All toasted in the oven till it’s melty and perfect!

#superbowlsunday #koopsmustard #football #footballfood #hosting sandwich

Easiest Dip EVER!

I dont care if you are hosting or going to a Super Bowl party. I dont care if your team is playing. I care that you make this dip. It changed my life.

Recipe:
2 containers of Boursin Cheese
1 cup whipped cream cheese
2 tablespoons Koops’ Stone Ground Mustard
2 tablespoons Koops’ Spicy Brown Mustard

Mix that all together. Spread a thin layer on a large plate. Top with pepper jelly. (Amount of jelly will vary on plate size.)

THAT’S IT!

Serve with crackers or I sliced up a baguette and toasted it.

#koopsmustard #hosting #superbowlsunday #football #dip