ontinuing with the recipe).
Stir together the Dijon mustard, yellow mustard, honey, cider
negar, 1 tablespoon yellow mustard, the spicy mustard, coarse-grained mustard, 1 tablespoon of
Whisk broth, honey, yellow mustard, mustard powder, garlic powder, onion powder,
br>Stir together the Dijon mustard, yellow mustard, honey, cider vinegar, salt, pepper
Arrange chicken in a slow cooker.
In a medium bowl, stir together the mustard and honey. Pour evenly over chicken.
Place the cover on the slow cooker and set to low.
Cook for 6-7 hours, until chicken very tender and sauce is thickened. Serve warm.
ny overhanging skin from the chicken pieces. Whisk brown sugar, sea
ur into plastic bag. Place chicken inside of bag, seal shut
pounds of cut up chicken - skin on. Legs and thighs
Pound chicken breasts, one at a time
ix 1/2 cup mustard with the paprika, ground pepper
ooking spray.
Lay a chicken breast out on a work
Preheat oven to 450 degrees F.
In a shallow dish combine egg, honey, and yellow mustard.
In separate bowl stir together crushed cornflake crumbs and pepper.
Dip chicken strips into egg mixture and then roll in the crumb mixture to coat the chicken.
Arrange chicken strips on ungreased baking sheet.
Bake about 12 minutes until outside are golden and chicken is no longer pink.
For honey mustard sauce, just stir the dijon mustard and 1 tsp honey together.
Spread whole grain mustard over all chicken pieces. Place chicken, breast-side down
ource. Whisk together sour cream, yellow mustard, and honey in a small
Mix together the dry mustard, sugar, salt and flour.
Stir the vinegar, yellow mustard and butter into the mixture until well combined.
Refrigerate the mustard for at least 24 hours, which intensifies the heat.
To make a glaze for turkey, combine 1/2 cup of the mustard with 1 cup of pomegranate balsamic reduction (recipe follows).
Pomegranate Balsamic Reduction.
Heat over medium-low heat for 15-20 minutes or until the reduction is syrupy, but not as thick as molasses.
ag, set aside. Place the chicken breasts on a cutting board
Combine milk and mustard.
Set aside.
Combine bread crumbs and spices on wax paper.
Set aside.
Rinse chicken breasts and dry.
Dip into milk/ mustard mixture, allowing excess to drip off. Roll in bread crumbs.
Place on cookie sheet sprayed with no stick spray; skin side up.
Spray chicken again with no stick spray.
Bake for 30 to 45 minutes until chicken juices run clear at 350\u00b0.
Using a coffee grinder, grind the yellow mustard seeds until they are powdery and resemble coarse meal.
Place in a food processor and add the remaining ingredients.
Process until very smooth.
Store in the fridge in sterilised jar.
Note: This mustard improves dramatically over time.
Its flavors will mellow, becoming rounder and less sharp.
or 1 minute. Add the chicken broth and lime juice. Cook
yellow mustard, onion, and garlic together in a large bowl.
Place chicken