Jalapeno Honey Mustard With Sun Dried Tomatoes Recipes

Steps:

• Place chicken breasts in a 9 by 13 inch pan or an oven safe casserole dish. Drizzle with melted butter. Thin Jalapeno Honey Mustard with Sun Dried Tomatoes until it is easily pour-able. Drizzle this over chicken. NOTE: If you do not want to make your own mustard you can use any commercial honey mustard and add some chopped jalapeno to taste.
• Bake in a 350 degree oven for 30 minutes or until chicken is cooked through. Garnish with chopped sun dried tomatoes, jalapeno, or chopped parsley. Serve hot with rice.

Steps:

• Stir together mayonnaise and pesto until well blended. Spread on hamburgers, or serve as desired.

Steps:

• cover mustard seeds with warm water and then refrigerate overnight.
• next day:.
• drain and rinse seeds.
• put rinsed mustard seeds, sun-dried tomatoes, vinegar, dry mustard, oil salt and sugar in food processor. Process until smooth and thickened (or whatever texture you'd liek your mustard).
• at this point you could put the mixture in an airtight container in the fridge.
• OR.
• heat in a saucepan (add a little water to compensate for the evaporation that wil happen during heating) when warm place in clean canning jards and process in a waterbath for 10 minutes.

Steps:

• In a heavy skillet cook the garlic and the shallot in the oil and the butter over moderately low heat, stirring, for 5 minutes, add the tomatoes, the jalapeños, and salt to taste, and cook the mixture, stirring occasionally, for 20 minutes. To a kettle of boiling salted water add the lasagne gradually, stirring, and boil it, stirring, until it is tender. Drain the pasta in a colander and rinse it briefly under hot water. Add the pasta and the parsley to the skillet and toss the mixture well. Serve the pasta with the Parmesan.

Steps:

• Prepare grill.
• In a bowl whisk together mustard, honey, garlic paste,lemon juice, jalapeño, and salt and pepper to taste and reserve 1 tablespoon of marinade in a small bowl for basting kebabs.
• Add pork to marinade remaining in bowl. Toss pork pieces to coat well and marinate 15 minutes.
• Thread pork onto two 10-inch metal skewers and grill on an oiled rack set 5 to 6 inches over glowing coals 4 minutes. Turn kebabs and baste with reserved marinade. Grill kebabs, turning and basting them, 10 to 15 minutes more, or until pork is cooked through and registers 160°F. on a meat thermometer. (Alternatively, kebabs may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.)
• Serve kebabs with couscous.
• In a small heavy sauce, cook shallot or onion in butter over moderately low heat, stirring, until softened. Add water and bring to a boil.
• Stir in couscous, zest and rosemary and cover pan. Remove pan from heat and let stand 5 minutes. Fluff couscous with a fork and stir in walnuts, lemon juice and salt and pepper to taste. Serves 2.