small bowl, mix the mustard, honey, mayo and dried onion flakes
or until golden brown.
Honey Mustard instructions:
Combine all ingredients
Heat oven to 350\u00b0F.
Mix honey mustard, Italian dressing, oil, salt and pepper in small bowl.
Place pork tenderloin in baking dish.
Cover tenderloin with sauce.
Add water to bottom of baking dish. Adding more water may be necessary later if water evaporates during cooking. You don't want extra sauce to burn on the bottom of the baking dish.
Bake for 30-40 minutes or until oven thermometer reads 145\u00b0F You may leave in oven until pork reaches 150-155\u00b0F if you prefer it well done.
Place all salad ingredients in a large bowl.
For the honey mustard dressing, whisk all ingredients in a small bowl.
Add enough of the dressing to lightly coat the leaves; toss gently.
pen lengthwise.
Spread the honey-mustard over the inside of each
Brush steak with 1 tablespoon Chipotle Honey Dressing.
Grill or broil steak to desired doneness.
Let stand 5 minutes before cutting into thin slices.
Divide spinach, cucumber, red onion and red pepper on two large plates.
Arrange sliced steak on top of each.
Drizzle with Chipotle Honey Mustard Dressing, to taste.
Sprinkle with feta cheese and onions, if desired.
br>Spread some of the honey mustard on the bread.
Place
turning occasionally.
Meanwhile whisk Honey Mustard Dressing ingredients in small bowl until
n a small bowl, combine honey mustard dressing, salt, pepper, dill and scallions
ven to 400.
Combine Mustard Rub ingredients in a small
Preheat oven to 425 degrees.
In a small bowl, combine honey mustard dressing, salt, pepper, dill and scallions; remove 1/3 cup and set aside.
Place corn flake crumbs in a shallow bowl.
Dip chicken breasts into 1/2 cup dressing mixture, then corn flake crumbs.
Place into shallow baking pan coated with cooking spray.
Bake until chicken is golden and no longer pink, about 15 minutes.
Drizzle remaining dressing mixture (1/3 cup that was set aside) over chicken breasts and serve.
Blend mayonnaise, lemon juice, honey mustard, honey, dry mustard, and Dijon mustard in a blender until smooth.
In a large bowl, whisk together dressing, mustard, juice, honey, salt and pepper.
Add chicken and turn to coat well; cover and marinate in refrigerator 1 hour or overnight.
Remove chicken from marinade and place on prepared grill about 6 inches from heat. Grill chicken, turning occasionally, about 35 minutes or until fork can be inserted with ease.
To make the dressing: combine oil, vinegar, honey mustard and black pepper to taste; whisk until smooth.
Add in the green onions and mix to combine.
Chill until ready to use.
To serve: stack the tomato slices, then top with feta cheese.
Shake the dressing and drizzle amount desired over the tomatoes (and the cucumbers if desired).
*NOTE* if desired stack tomatoes, then feta cheese in the middle, then top with more tomato slices, making certain to finish with feta cheese on top.
Spread cheese on wrap and microwave until melted.
Spread honey mustard salad dressing over.
Add turkey, lettuce and tomato.
Roll up and enjoy!
In large jar or blender, combine all ingredients except chicken to blend.
Pour this mixture over chicken in a shallow dish. Cover and marinate 2 hours at room temperature or overnight in refrigerator, turning occasionally.
Drain chicken, reserve marinade.
Grill chicken over medium coals for 45 to 50 minutes, brushing with marinade and turning frequently.
Just before serving, brush with Honey-Mustard Glaze.
Makes 6 servings.
hicken to baking dish. Combine mustard, sesame seed and reserved marinade
ip lock bag.
Pour honey mustard dressing into the bag and add
Preheat over to 425 degrees.
Place flour in a shallow bowl, dressing in a second, and combine remaining ingredients in a third shallow bowl.
Rinse and dry chicken tenders.
Dredge in flour, honey mustard and completely coat in crumb mixture.
Place on broiler pan.
Bake for 25-35 minutes or until juices run clear.
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and rinse macaroni under cold water until chilled. Transfer macaroni to a large salad bowl.
Toss pasta with hard-cooked eggs, onion, celery, and green bell pepper. Whisk mayonnaise, milk, pickle relish, and honey mustard in a bowl and pour dressing over the salad; mix well and season with sea salt and ground black pepper.