It was a cold wet weekend in Michigan, one would think we were in England for the Queen’s Jubilee! I had ground turkey breast and chicken breast out to make some delicious burgers on the grill but with the gale force winds and chilling temperatures, I didn’t want to stand out by my grill and unfortunately I couldn’t bribe my husband to do it either. I dreaded cooking my burgers in the house because it just doesn’t have the flavor I like so back in the frig went the meat for a different day. Well, that ment a trip to the mini test kitchen (cottage kitchen is beyond tiny) to see what I could whip up!
Then end result……say hello to some tasty horseradish cream. I can’t believe how tasty and yes, low in fat this condiment is. I had some left over chicken breast so I shredded it to make a panini sandwich for us. I always have a variety of breads and especially now since it’s sandwich month. I put the shredded chicken breast onto a pretzel roll, put some of my horseradish cream on both sides, added a bit of mixed spring greens (nice peppery taste) and a slice of low fat Munster cheese. Sprayed both sides of the roll with Pam and put it in the panini maker. Oh wow! Deliciousness had by all. The combinations you can use this cream with are endless! Enjoy! For comments/questions contact me firstname.lastname@example.org
1/2 cup horseradish , drained
1/4 cup no fat or low fast mayo
2 Tlb. no fat or low fat sour cream
1 1/2 tsp. Dijon mustard
1/2 tsp. sugar
Kosher salt and fresh ground pepper
Mix the horseradish, mayo, sour cream, mustard, sugar, 1/2 tsp salt and 1/4 tsp. pepper in a bowl. Whisk together well, cover and place in frig for at least 1 hour (2 is better) for flavors to blend.
Tada, you have a delicious, spicy cream to put on any sandwich that you would like.