Entertaining With Beth Me too. My pediatrician actually advice that to my parents. Start with strong favors so you don t get used to the mild stuuf. So my childhood was mustard and bleu cheese!
Just stumbled on this video by accident looking up recipes for chicken breast and asparagus. I have to say, I've never seen a cooking video demonstrate the timing and the multi-tasking that's so integral to cooking. You prepped the asparagus as you waited for the pan to heat up. You cleaned your space as you waited for the chicken to cook etc. You made that process look simple and easy rather than like a magic trick!
Cooked it for the third time, which means that out of your great variety of fantastic ideas this one is a favorite in our family! Thank you Beth, and Happy Mother's Day!
Fixed this for dinner tonight, and it was YUMMY!!! It will definitely be one of my go-to recipes when time is time is short. Thank you so very much for bringing another winner into my kitchen.
Important to me is Beth's cooking comes from her heart, like me! She shows her love in cooking and well expressed. At times I spice heavy but I Love it! Cooking is happiness at the dinner table with much laughter and conversation as it should be. Ciao, AP
With asparagus if you try to flex the end and it should snap right where it naturally divides the bad part from the stringy part. It's a better technique than cutting the end.
I always thought this and then had someone take my ends, trim them, and they were delicious. I was amazed at how much I would have wasted if I had depended on the snap technique. Makes me wonder if GMO has something to do with the snap technique not being as reliable anymore, that more of the stalk has been made edible.
Thanks Beth even though I don’t have much time cooking due to full time work and mother of kids I still enjoy watching your show. It is beautiful and professionally done
Yup, I grew up eating mustard at a young age, never had a problem. Love this quick and easy meal, I'm always looking for a new way to cook chicken. You just reminded me that I haven't cooked asparagus in a while, gotta mark it down on my grocery list lol. Thanks for sharing Beth, wishing you a lovely day, take care.
Hi Beth, I am NOT French and I did not grow up in France, but my mum grew up in Carcassonne. Some of the many recipes that she made included mustard and I have enjoyed those all my life. I think that you might be correct in saying that it is a Philippe thing, bless his heart. I found your recipe in my book and I wanted to watch the video..in trying to get it right and I did. You NEVER, EVER FAIL ME BETH😘😘😋😋
First time watching this channel and won't be the last. Professionally presented. Her joy and passion when sharing this recipe is commendable. Thank you for this simple yet delicious mouth watering recipe .
Hi Beth, this recipe has to be one of my favorites of your channel. I made this last night for dinner, BIG HIT! Anything with mustard, you are right about Amora mustard being the best. Congratulations on your new garden channel, it has truly inspired me to start a little garden of my own this spring.
Was watching this vid cos love this channel and agreed with your comment and then... whoa!! Donal Skehan!! Your book Meals in Minutes has legit got me through quarantine. This is indeed a thrilling moment for me. Your recipes are ammaaazing. Personal fave OMG the pasta with lemon, prawns and chilli. So easy and oh so good. Devoured in seconds. Sending you warmest hug - true legend.
I guess Im randomly asking but does anyone know of a trick to log back into an Instagram account? I stupidly forgot the account password. I appreciate any tips you can offer me!
@Layne Cristian thanks for your reply. I got to the site through google and Im waiting for the hacking stuff atm. Looks like it's gonna take a while so I will get back to you later when my account password hopefully is recovered.
Just made this for my parents' anniversary, it tastes great! I didn't have any tarragon so I substituted it for thyme and I served it with pasta. Thanks, great dish!
Hi Beth! Fellow Fairfield chic! You know my sister Sarah. I have been watching your channel for years and thought you are so familiar then I saw an episode with your dad and it clicked!! You are so helpful to me and inspiring! Thank you so much!! This is an annoying question but I love your shirt may I ask who makes it? It looks so fresh and bright on you!😊
OMG so funny! Hi Rachel! What a small world ha! I miss Fairfield :) I took. my teenage daughters there 2 years ago and showed them all the sites and old hangouts and as we were having lunch at the Firehouse Deli they said to me "Is this where Gilmore Girls was filmed?!" LOL! Hilarious! So glad you have been enjoying the videos! Regarding the shirt I wish I could remember where it was from. This video is so old that I no longer have it otherwise I'd look for you! But I want to say maybe Gap or Banana Republic? xxoo
@@EntertainingWithBeth Thank you anyways! I am having so much fun watching your videos! And ordering from Amazon! The firehouse deli still has the best chicken salad! Thank you for responding!xx
I grew up eating mustard, it's available in every French school cafeterias, as far as I remember. I love mustard in general (and I agree with you, the brand you used here in this recipe is the best, I LOVE it), and even more so in sauces. Great recipe, as always ! Heading over to the gardening channel now
This is now one of my go to meals this was so flavorful my husband loved it. Lots of flavor along with the shrimp curry. Please give me more of these recipes
Hi Beth I am such a huge fan of your channel and have been following it since its inception. Can't wait for the gardening channel as well! :) I'd love to see more college apartment friendly recipes!
Thank you so much for this. I just ate it, I will make it regularly from now on. I am a type sauce so I doubled ithe sauce part, my it was excellent!! Try this guys, you won’t regret it!
This is soooo YUMMY! I made this yesterday and my fionce loved it! Thank You Beth! I treat myself with Your recipie and I am always so suprise how full proof Your recipie are! Thanks Thanks !!
Bonjour Beth from Montreal. Iam so happy I found your channel I've been watching your videos and enjoying them. I Am cuban but love international Cuisine.I travel to France twice a year due to my husband job and in love with french food! Last night I made you're French onion Soup since is a bit cold here in Canada. It was excellent I must say!!!! Thank you and I will be watching and cooking lots of your delicieux recipes !!!!
I made this with my 8 year old and she said it was soooo gourmet...haha. it was really delicious and I will never make asparagus any other way. I really enjoy your channel and have even started a herb garden in pots and planted tomatoes!
stephanie macleod Aww Love hearing that! :) So glad it was a hit! And now that you have fresh herbs and tomatoes growing you'll never want to buy them again, they are that good! :) Ha!
I made this dish for my husband on our 2nd date, and I think that's when I "hooked" him. LOL 14 years later and I am still making this dish for him, and we usually serve this sauce over rice (it's delicious!). :-)
Asparagus grows wild around my home and on my property! Having lived here for almost 8 years, you would think that I am sick of it lol but I absolutely love it! I'm about an hour outside of Toronto Ontario by the way.
Made this chicken tonight and it was so easy and fast and DELICIOUS!!! :) We didn't have any asparagus, so we had peas and rice with it, and that was great too
I am french, never heard about mustard. Also at a very young age I had a bowl of coffee for breakfast and french bread. I turned out alright :-) Love you channel the best out there IMO
My dad spent his toddler years with his grandparents from southwest of Turin, IT. His typical morning breakfast was a bowl of coffee with fresh cream, homemade salami, and saltines.
This recipe is perfect for me! I'm on a lchf "diet" (low carb, high fat) and I've replaced all carbs with more fat and more veggies. So I put cream in everything I cook hahaha! At first I was skeptical about the "eat more fat"-part, but I've lost 1-2 kilos in two weeks! :)
Hi Beth, I love your channel. I am French and I never ate mustard as a kid or barely. But, I guess it depends. My mom makes the same kind of sauce but instead of using chicken broth, she uses mustard and creme fraiche, and it melts and won't need anything else. I love that, you should try it sometime!
Just made these and it was delicious! I had to substitute the tarragon because I forgot to get it at the store but, everything else I followed to the the t. It was so easy and quick! Loved it! Thanks Beth for the recipe!
Hi Beth.. I made this tonight, and it was hands down a winner! Absolutely beautiful sauce.. Thank you so much.. Looking forward to trying more of your recipes... 😊
Two of my favorite foods 😋. Definitely going to give it a try with the sauce. Also you can hone your knifes to keep them sharp on the bottom off a coffee cup. 5-10 swipes on each side and will cut great. Also noticed the Olive Oyl look.
Looks delicious. I always snap the asparagus because that small amount you cut off leaves too much of the woody part. This is an elegant a by and Paleo meal!
Sûre as egg....I am going to try this when back home. Yes Beth.....Amora is really your average kind of mustard we use with and for everything. Maille.....however, is the high end of the product but probably not as good for cooking as Amora. Great video
Thank you Ms. Beth for the thorough explanation and detailed notes from the recipe to the written step by step instructions at the feeder of the video. Impressive! I just found your channel! I am subscribed!!!
I'm so glad you found it helpful! And if you ever want to print a recipe most of them can be found on my website www.entertainingwithbeth.com so glad you found me and WELCOME to the channel! :)
The whole dish looks delicious...I can't wait to try it! To stay away from saturated fat I'm going to use grape seed oil which also has a high smoke temp instead of coconut oil, and I'm going to try a little corn starch to thicken the gravy instead of heavy cream.
I Absolutely love these video! This will be my first night to try to use one. I do have one suggestion that would really be helpful, if you could tell us the temperatures you are cooking things on. Such as Low, Medium, or High. :)
I grew up eating mustard from about age 6-8, the yellow on hot dogs and burgers and what we locally call German or Dutch, dark with partly-ground seeds. The latter was mostly on Swiss cheese (always) and rye or occasionally on other things. It seemed a little hot but I grew to like it. I never heard of Dijon until years later when it became more popular. Boetje’s is the brand of German or Dutch made locally, never wanted any other. French’s is the yellow I have always preferred. I make a simple 3-mustard potato salad, the ones above, with lots of chopped hard-boiled eggs, 3 or 4 green onions whites chopped and green tops sliced and dressed generously with half Hellman’s and half Miracle Whip, let.marinate in the fridge several hours for better flavor. Family and others like the mustard green onion style potato salad and I get to craving it. I make the classic one, too. I just guesstimate the amounts taking care to not overdo the onions. A friend made a chopped dill pickle egg potato salad with pickle juice which I like making too. We didn’t use many herbs and garnishes but I’m trying to incorporate more fresh herbs as well.
OMG. Your style is great. You take advantage of time to explain and multi-task. You are easy going, entertaining and it's obviously noticeable that you love doing what you help us do. Keep it up! I'm totally subscribing! By the way, great garden! After I'm done with this video I'll check the garden tour. :D
Hi Beth! Thank you for changing my husband's life (and my life for sure) with all your simple and extremely delicious recipes! It is sometimes unfortunate that I live at the opposite end of the world from you - Singapore - and do not have access to some of the ingredients you use like the Dijon mustard, which makes me apprehensive on trying this dish. Are we able you use just ANY types of Dijon?
Jill Seah oh sure as long as it's not too spicy, and "French Style" dijon mustard should be fine. Like Grey Poupon or Maille if you could find those brands they would work great too! :) So glad you and your husband are enjoying the recipes! Those kind of comments always make my day :) xx
Entertaining With Beth I went to the gourmet market in Singapore and found Grey Poupon! Made this for dinner and wished I could share pictures with you. Thank you again, Beth, for being such an inspiration
Love all of your videos Beth but, my opinion is that you really don't need the background music. Your voice is soooooo relaxing and soothing, lose the music plezz, Love Ya !!!!!😎😎😎
Everything looks so good, ill be trying a lot of your recipes. Im not so sure about the non stick pans as they tend to not be healthy. I will use a cast iron or stainless pan. Thanks for the great meal ideas.
Hi Beth, I tried this tonight & it was a BIG hit. Loved the asparagus sautéed like that. I left off the sauce for my daughter though, wouldn't want to ruin her palate :)
I just watched this video I never heard that about mustard.I grew up eating it I would like think I have a good palate :) delicious and easy recipe thank you for sharing
Je suis française et j'ai grandi en mangeant de la moutarde de dijon avec mon poulet! Kids in France eat mustard but there are different brands of dijon mustard, one spicier than the other and sometimes there are brands that do kids mustards I think it just depends on your family tradition anyway love your recipes, hope you see this and that could help love from Bordeaux
Same for me! I used to eat mild mustard simply because I did not like strong mustard. But my mother never empeach me nor my sister to eat mustard as children. Love from Paris xx
Made this tonight, to rave reviews! Thanks for another wonderful recipe! I have to say, though, I always seem to get the best results from asparagus when it's blanched. Nice and crunchy and colourful but still well cooked. It is a different flavour, though, than a saute or roast, so I guess I make up for that with whatever sauce or dressing it's paired with, even if that's just some olive oil, lemon or lime juice and cayenne.
My aunt grew up in a French family and ate mustard when she was little. I guess its just for your husband. But I love your recipe and I've subscribed to your new channel.
Celosia Prisco-Ganaha Aw thanks Celosia :) Looking forward to seeing you over there! (Yes I'm beginning to realize the mustard thing it's a "Philippe thing" ha!)
I enjoyed the dijon sause, but i think i added to much of The mustard. I'm doing it over tonight, hopefully this time it Will turn out perfect, I really enjoyed it and it Was just 15 mins. To prepare. First time cooking, i'm really getting a kick out of this. Enjoyed it!
So glad to hear it Roberto! Keep going! This is another really easy chicken recipe, great for beginners! I bet you'll enjoy it too! ua-cam.com/video/to6ixJqhwpQ/v-deo.html
PRINT RECIPE HERE: entertainingwithbeth.com/15-minute-chicken-dijon-recipe/
I am French and mexican. Dad high rank in the Air-Force in Bangor- Maine. We always had that . Its good
I'm French and have been eating mustard since an early age , it must be a family thing ☺️I love mustard sauce and my children love it too
Ha! Ok good to know :) ha ha !
Entertaining With Beth Me too. My pediatrician actually advice that to my parents. Start with strong favors so you don t get used to the mild stuuf. So my childhood was mustard and bleu cheese!
Stanislav Grzyb hey you're also a Frenchie like Beth's husband
Stanislav Grzyb a
Stanislav Grzyb I love French accent just beautiful and sexy!♥️
Just stumbled on this video by accident looking up recipes for chicken breast and asparagus. I have to say, I've never seen a cooking video demonstrate the timing and the multi-tasking that's so integral to cooking. You prepped the asparagus as you waited for the pan to heat up. You cleaned your space as you waited for the chicken to cook etc. You made that process look simple and easy rather than like a magic trick!
Cooked it for the third time, which means that out of your great variety of fantastic ideas this one is a favorite in our family! Thank you Beth, and Happy Mother's Day!
Love the timer on the corner! It provides real expectations for preparation of the meal!
Ha! Right? That way you know what you are in for! Ha! :)
Your so talented, wonderful to watch…🥰👏 and I learn sooo much from you. Thank you for sharing your recipes, gardening and life with us…🙏🌻
Fixed this for dinner tonight, and it was YUMMY!!! It will definitely be one of my go-to recipes when time is time is short. Thank you so very much for bringing another winner into my kitchen.
I'm so glad you enjoyed it! One of my favorites too! :)
Elegantly simple, and simply elegant. 👏
Just like you, Beth!
Important to me is Beth's cooking comes from her heart, like me! She shows her love in
cooking and well expressed. At times I spice heavy but I Love it! Cooking is happiness at the dinner table with much laughter and conversation as it should be. Ciao, AP
Thanks Beth for the recipe. You do a great job with the details. Love you wash everything and your hands. Very important to me.
So glad you enjoyed it! :)
I like avocado oil for my asparagus with salt pepper and garlic. 😋😋 and sometime sprinkle a little Parmesan on top.
Oh that sounds yummy! I'll have to try that :)
Beth, this is sooo good. My only tip is to double that sauce, it’s that delic
Ha! Oh yes you absolutely could! So glad you enjoyed it! :)
With asparagus if you try to flex the end and it should snap right where it naturally divides the bad part from the stringy part. It's a better technique than cutting the end.
I always thought this and then had someone take my ends, trim them, and they were delicious. I was amazed at how much I would have wasted if I had depended on the snap technique. Makes me wonder if GMO has something to do with the snap technique not being as reliable anymore, that more of the stalk has been made edible.
I just cut the ends too - no complaints 😉
Thanks Beth even though I don’t have much time cooking due to full time work and mother of kids I still enjoy watching your show. It is beautiful and professionally done
Yup, I grew up eating mustard at a young age, never had a problem. Love this quick and easy meal, I'm always looking for a new way to cook chicken. You just reminded me that I haven't cooked asparagus in a while, gotta mark it down on my grocery list lol. Thanks for sharing Beth, wishing you a lovely day, take care.
Hi Beth, I am NOT French and I did not grow up in France, but my mum grew up in Carcassonne. Some of the many recipes that she made included mustard and I have enjoyed those all my life. I think that you might be correct in saying that it is a Philippe thing, bless his heart. I found your recipe in my book and I wanted to watch the video..in trying to get it right and I did. You NEVER, EVER FAIL ME BETH😘😘😋😋
Aww so happy to hear that! Yummy right?! Yes Philippe has his funny "things" that I never know if it's a French Thing or a Philippe thing! LOL!
Roasted asparagus is one of my most favorite things ever. The chicken also looks delicious.
First time watching this channel and won't be the last. Professionally presented. Her joy and passion when sharing this recipe is commendable. Thank you for this simple yet delicious mouth watering recipe .
Aww thanks Victor :). I'm so glad you enjoyed it! Truly appreciate the kind words and the support! :)
Hi Beth. I admire your cleanliness by washing your hands. Thanks for sharing your recipe. God bless you🙏😊❤
looks INCREDIBLE 😍 Can't wait to try this on our cooking robot Julia 😋
Hi Beth, this recipe has to be one of my favorites of your channel. I made this last night for dinner, BIG HIT! Anything with mustard, you are right about Amora mustard being the best. Congratulations on your new garden channel, it has truly inspired me to start a little garden of my own this spring.
aww so glad to hear that! Isn't Amora the best?! Ha!! So glad the recipe was a hit! :)
These real time recipes are brilliant! Defo going to try this out! :)
Oh and my kids love them too because they get to "time me" to see if they really can be done in less than 15 mins :) Ha!
Was watching this vid cos love this channel and agreed with your comment and then... whoa!! Donal Skehan!! Your book Meals in Minutes has legit got me through quarantine. This is indeed a thrilling moment for me. Your recipes are ammaaazing. Personal fave OMG the pasta with lemon, prawns and chilli. So easy and oh so good. Devoured in seconds. Sending you warmest hug - true legend.
I guess Im randomly asking but does anyone know of a trick to log back into an Instagram account?
I stupidly forgot the account password. I appreciate any tips you can offer me!
@Quinn Zane instablaster =)
@Layne Cristian thanks for your reply. I got to the site through google and Im waiting for the hacking stuff atm.
Looks like it's gonna take a while so I will get back to you later when my account password hopefully is recovered.
Just made this for my parents' anniversary, it tastes great! I didn't have any tarragon so I substituted it for thyme and I served it with pasta. Thanks, great dish!
Roxana Klein Yum! So glad it was a hit! :) Happy Anniversary to your parents! (Hope my kids do that for me one day! HA! How sweet :)
Hi Beth! Fellow Fairfield chic! You know my sister Sarah. I have been watching your channel for years and thought you are so familiar then I saw an episode with your dad and it clicked!! You are so helpful to me and inspiring! Thank you so much!!
This is an annoying question but I love your shirt may I ask who makes it? It looks so fresh and bright on you!😊
OMG so funny! Hi Rachel! What a small world ha! I miss Fairfield :) I took. my teenage daughters there 2 years ago and showed them all the sites and old hangouts and as we were having lunch at the Firehouse Deli they said to me "Is this where Gilmore Girls was filmed?!" LOL! Hilarious! So glad you have been enjoying the videos! Regarding the shirt I wish I could remember where it was from. This video is so old that I no longer have it otherwise I'd look for you! But I want to say maybe Gap or Banana Republic? xxoo
@@EntertainingWithBeth Thank you anyways! I am having so much fun watching your videos! And ordering from Amazon! The firehouse deli still has the best chicken salad! Thank you for responding!xx
We had this and the cookies tonight, I did not have tarragon so I used dill and my husband said it was his favorite meal of all time. Thank you
Awww YAY!! I'm so glad he enjoyed it! One of our faves too! :)
I grew up eating mustard, it's available in every French school cafeterias, as far as I remember. I love mustard in general (and I agree with you, the brand you used here in this recipe is the best, I LOVE it), and even more so in sauces. Great recipe, as always ! Heading over to the gardening channel now
Thanks 😃 Been scrolling through the comments to see if anyone replied.
This is now one of my go to meals this was so flavorful my husband loved it. Lots of flavor along with the shrimp curry. Please give me more of these recipes
Hi Beth I am such a huge fan of your channel and have been following it since its inception. Can't wait for the gardening channel as well! :) I'd love to see more college apartment friendly recipes!
Thank you for the French mustard tip, a beautiful low carb presentation and for proving that a video can be made without any “goheads”.
Thank you so much for this. I just ate it, I will make it regularly from now on. I am a type sauce so I doubled ithe sauce part, my it was excellent!! Try this guys, you won’t regret it!
I made this tonight, and it was so quick and delicious!! Even my 14 month old was a big fan, every bite he said, “Mmmmmm, mmmmmm”. 😂
This is soooo YUMMY! I made this yesterday and my fionce loved it! Thank You Beth! I treat myself with Your recipie and I am always so suprise how full proof Your recipie are! Thanks Thanks !!
This recipe is simple enough for someone like me. Thank you for sharing.
I love cooking, and I am learning English, too. So I feel happy when finding your channel with caption. Thank you so much
Hanh Hoa Duong Great! Yes I just started doing that hoping it would help :) So glad to hear it does!
Bonjour Beth from Montreal. Iam so happy I found your channel I've been watching your videos and enjoying them. I Am cuban but love international Cuisine.I travel to France twice a year due to my husband job and in love with french food! Last night I made you're French onion Soup since is a bit cold here in Canada. It was excellent I must say!!!! Thank you and I will be watching and cooking lots of your delicieux recipes !!!!
Awe thank you! WELCOME to the channel! :) So glad you are enjoying the videos! :)
Made this recepi last night and it was delecious my family enjoyed it to
YAY! So glad it was a hit :) One of our faves too!
Shugars 01 totally 😃
I made this tonight with grilled pork tenderloin. It was delicious! The asparagus was nutty flavored when charred and sauteed!
I made this with my 8 year old and she said it was soooo gourmet...haha. it was really delicious and I will never make asparagus any other way. I really enjoy your channel and have even started a herb garden in pots and planted tomatoes!
stephanie macleod Aww Love hearing that! :) So glad it was a hit! And now that you have fresh herbs and tomatoes growing you'll never want to buy them again, they are that good! :) Ha!
I made this dish for my husband on our 2nd date, and I think that's when I "hooked" him. LOL 14 years later and I am still making this dish for him, and we usually serve this sauce over rice (it's delicious!). :-)
Asparagus grows wild around my home and on my property! Having lived here for almost 8 years, you would think that I am sick of it lol but I absolutely love it! I'm about an hour outside of Toronto Ontario by the way.
YAY! I love that you can grow that! How amazing! I'm so jealous ha! :)
Very nice video. Simple and quick. Thanks Beth!
You bet! So glad you enjoyed it :)
Made this chicken tonight and it was so easy and fast and DELICIOUS!!! :)
We didn't have any asparagus, so we had peas and rice with it, and that was great too
YAY! So glad it was a hit! Love the substitutions, sounds yummy! :)
Thank u Beth for these real time episodes....:) super fun to watch and great for learning!!!! Easy recipe and I'm gonna make it for sure- 🍴🍋🍴🍋🍴🍋🍴🍋🍴
I am french, never heard about mustard. Also at a very young age I had a bowl of coffee for breakfast and french bread. I turned out alright :-) Love you channel the best out there IMO
eric georges hey. Beth's husband is also French.
In Salvador kids are raise with sweet bread and coffee. My son is a naturally
My dad spent his toddler years with his grandparents from southwest of Turin, IT. His typical morning breakfast was a bowl of coffee with fresh cream, homemade salami, and saltines.
Asparagus is beautiful with coconut oil 3 clove of garlic and you can uses dry parsley with touch of salt
Yum! LOVE that idea! :)
Ima try that instead of this :o
Definitely going to try Christine
@@EntertainingWithBeth Me too! I always buy trader joe;s' brand too.
I think almost all veggies can be cooked that way
This recipe is perfect for me! I'm on a lchf "diet" (low carb, high fat) and I've replaced all carbs with more fat and more veggies. So I put cream in everything I cook hahaha! At first I was skeptical about the "eat more fat"-part, but I've lost 1-2 kilos in two weeks! :)
Hi Beth,
I love your channel. I am French and I never ate mustard as a kid or barely. But, I guess it depends.
My mom makes the same kind of sauce but instead of using chicken broth, she uses mustard and creme fraiche, and it melts and won't need anything else. I love that, you should try it sometime!
allmine111 Oh yum! Love that idea :)
Looks amazing and so simple to put together!🙏🏻🙌🏼
Love this recipe; I’m going to try it with pork this evening. Thanks so much, Beth!
My mom taught me to snap the woody end off asparagus, but that takes off as much as 2-3 inches if it’s not straight from the garden.
Just made these and it was delicious! I had to substitute the tarragon because I forgot to get it at the store but, everything else I followed to the the t. It was so easy and quick! Loved it! Thanks Beth for the recipe!
Hi Beth.. I made this tonight, and it was hands down a winner! Absolutely beautiful sauce.. Thank you so much.. Looking forward to trying more of your recipes... 😊
I'm so glad you enjoyed it Cee Cee! :) This is another great chicken recipe with a lovely sauce :) ua-cam.com/video/x85vpnOiL4k/v-deo.html
Two of my favorite foods 😋. Definitely going to give it a try with the sauce. Also you can hone your knifes to keep them sharp on the bottom off a coffee cup. 5-10 swipes on each side and will cut great. Also noticed the Olive Oyl look.
Looks delicious. I always snap the asparagus because that small amount you cut off leaves too much of the woody part. This is an elegant a by and Paleo meal!
Yes! It's a great cave man dinner :)
I'm learning how to cook and wow this looks so delicious! I will definitely give it a try :)
Beth looks so adorable in this! She looks like Olive Oyl from Popeye
omg true 🙊🙊🙊🙊😂😂💖
Haha cutie
Ikr?! 😂
Yes, She looks adorable, but I don't think She look like Olive Oyl
Q. What kind of lubricant does Popeye use?
A. Olive Oil.
Sûre as egg....I am going to try this when back home.
Yes Beth.....Amora is really your average kind of mustard we use with and for everything.
Maille.....however, is the high end of the product but probably not as good for cooking as Amora.
Great video
thank you very much it was clean fast and so delicious looking
Obsessed with the idea of this real time recipe!
This recipe was very simple to make and super yummy!
+Marilis Nu YAY! So glad it was a hit! :)
OMG- dry tarragon is one of my secret go- to herbs!!! I love it!
I use it in many recipes and even tuna fish!! Delish and aromatic
This was a big hit with my family! Thank you Beth!
She is one of my favorite
What a lovely dish, I will have to try this next week. I might have to do this for a holiday meal too! Thanks!
Oh sure! It would be great for any special occasion! :)
Thank you for this recipe! It's lighter and quick and easy!
So yummy!
Looks so easy & quick will try it 🤞
This is so lovely!
Thank you Ms. Beth for the thorough explanation and detailed notes from the recipe to the written step by step instructions at the feeder of the video. Impressive! I just found your channel! I am subscribed!!!
I'm so glad you found it helpful! And if you ever want to print a recipe most of them can be found on my website www.entertainingwithbeth.com so glad you found me and WELCOME to the channel! :)
@@EntertainingWithBeth soooo sweet!!!! ❤ I am already sharing your videos with my friends 🤗
JL7ify aww thank you!! I truly appreciate the support!!
I think it's one of them funny thing because I'm born and raised in Texas I've been eating mustard since I was a year old and I love it
Another delicious recepie I will have to try for my family ☺️thank you
The whole dish looks delicious...I can't wait to try it! To stay away from saturated fat I'm going to use grape seed oil which also has a high smoke temp instead of coconut oil, and I'm going to try a little corn starch to thicken the gravy instead of heavy cream.
Grape seed oil = canola oil.
Great! As a beginner cooker I would love to see you the temperature on the stove when you’re teaching. That would help me out.
Me & my kids eat mustard a lot, sometimes using a spoon, they love it
Tarragon is amazing! They make a wonderful turkey stuffing using this herb!
I Absolutely love these video! This will be my first night to try to use one. I do have one suggestion that would really be helpful, if you could tell us the temperatures you are cooking things on. Such as Low, Medium, or High. :)
Oh wow!!! It's 2021, and I just found this amazing recipe.
I need to make this for my family
Thumbs up Beth
Hope you enjoy! It's SO easy and yummy! I'm sure they will love it! :)
This looks so good and I’m happy I just found your channel because I’m going to try this tonight... thank you so much
I grew up eating mustard from about age 6-8, the yellow on hot dogs and burgers and what we locally call German or Dutch, dark with partly-ground seeds. The latter was mostly on Swiss cheese (always) and rye or occasionally on other things. It seemed a little hot but I grew to like it. I never heard of Dijon until years later when it became more popular. Boetje’s is the brand of German or Dutch made locally, never wanted any other. French’s is the yellow I have always preferred. I make a simple 3-mustard potato salad, the ones above, with lots of chopped hard-boiled eggs, 3 or 4 green onions whites chopped and green tops sliced and dressed generously with half Hellman’s and half Miracle Whip, let.marinate in the fridge several hours for better flavor. Family and others like the mustard green onion style potato salad and I get to craving it. I make the classic one, too. I just guesstimate the amounts taking care to not overdo the onions. A friend made a chopped dill pickle egg potato salad with pickle juice which I like making too. We didn’t use many herbs and garnishes but I’m trying to incorporate more fresh herbs as well.
OMG. Your style is great. You take advantage of time to explain and multi-task. You are easy going, entertaining and it's obviously noticeable that you love doing what you help us do. Keep it up! I'm totally subscribing! By the way, great garden! After I'm done with this video I'll check the garden tour. :D
Aww thanks Luis and WELCOME to the channel!
Hi Beth! Thank you for changing my husband's life (and my life for sure) with all your simple and extremely delicious recipes! It is sometimes unfortunate that I live at the opposite end of the world from you - Singapore - and do not have access to some of the ingredients you use like the Dijon mustard, which makes me apprehensive on trying this dish. Are we able you use just ANY types of Dijon?
Jill Seah oh sure as long as it's not too spicy, and "French Style" dijon mustard should be fine. Like Grey Poupon or Maille if you could find those brands they would work great too! :) So glad you and your husband are enjoying the recipes! Those kind of comments always make my day :) xx
Entertaining With Beth I went to the gourmet market in Singapore and found Grey Poupon! Made this for dinner and wished I could share pictures with you. Thank you again, Beth, for being such an inspiration
What a great, healthy meal!
This is the video I was looking for 😊😊 thank you so much
Sure! I hope you enjoy! :)
I'm going to make this for my family!
Oh my gosh!!! So yummy!!!
Love all of your videos Beth but, my opinion is that you really don't need the background music. Your voice is soooooo relaxing and soothing, lose the music plezz, Love Ya !!!!!😎😎😎
Excellent dish. Tastes great.
Love your real time recipes so good and simple just my cup of tea :-)
Everything looks so good, ill be trying a lot of your recipes. Im not so sure about the non stick pans as they tend to not be healthy. I will use a cast iron or stainless pan. Thanks for the great meal ideas.
Great video! I just made it for dinner !! Thank you Miss Beth!
Hi Beth, I tried this tonight & it was a BIG hit. Loved the asparagus sautéed like that. I left off the sauce for my daughter though, wouldn't want to ruin her palate :)
Claire Coyle Ha ha! Oh my husband would commend you for that. Hilarious :) So glad it was a hit!! :)
I just watched this video I never heard that about mustard.I grew up eating it I would like think I have a good palate :) delicious and easy recipe thank you for sharing
Hey, I really loved your recipe and tips ... Love from India ❤️❤️❤️
So glad you liked it!! :)
Thanks for all your explanations and tips you give us as you cook your meals .
Je suis française et j'ai grandi en mangeant de la moutarde de dijon avec mon poulet! Kids in France eat mustard but there are different brands of dijon mustard, one spicier than the other and sometimes there are brands that do kids mustards I think it just depends on your family tradition anyway love your recipes, hope you see this and that could help love from Bordeaux
Same for me! I used to eat mild mustard simply because I did not like strong mustard. But my mother never empeach me nor my sister to eat mustard as children. Love from Paris xx
Made this tonight, to rave reviews! Thanks for another wonderful recipe!
I have to say, though, I always seem to get the best results from asparagus when it's blanched. Nice and crunchy and colourful but still well cooked. It is a different flavour, though, than a saute or roast, so I guess I make up for that with whatever sauce or dressing it's paired with, even if that's just some olive oil, lemon or lime juice and cayenne.
My aunt grew up in a French family and ate mustard when she was little. I guess its just for your husband. But I love your recipe and I've subscribed to your new channel.
Celosia Prisco-Ganaha Aw thanks Celosia :) Looking forward to seeing you over there! (Yes I'm beginning to realize the mustard thing it's a "Philippe thing" ha!)
I enjoyed the dijon sause, but i think i added to much of The mustard. I'm doing it over tonight, hopefully this time it Will turn out perfect, I really enjoyed it and it Was just 15 mins. To prepare.
First time cooking, i'm really getting a kick out of this.
Enjoyed it!
So glad to hear it Roberto! Keep going! This is another really easy chicken recipe, great for beginners! I bet you'll enjoy it too! ua-cam.com/video/to6ixJqhwpQ/v-deo.html
Thank you so much ! Can't wait!