1/3 cup mayonaise
1/3 cup Herb mustard
1 tsp Grainy Sun-Dried Tomato mustard
1 dozen eggs
Hard cook the eggs. Shell, half lengthwise and remove the yolk from cooked eggs. Mix all ingredients in a small bowl and scoop the mixture back into the egg white. Enjoy.
6 Tbsps Horseradish mustard
2 tsp dried thyme leaves
2 tsp salt
2 - 500 g flank steaks
Preheat broiler to 500 F. Stir Horseradish mustard with thyme and salt in a small bowl. Season well with fresh pepper. Make shallow cuts across both surfaces of steaks in a diamond pattern. Coat both sides of steaks with mustard mixture and broil 4-7 mins (depending on thickness of steaks). Turn and continue broiling for an additional 6-8 minutes for medium-rare. Cover steaks loosely with foil and let stand for 5 more minutes. Slice across the grain into thin strips and serve with horseradish mustard on the side
Grilled Cheese with Sun-dried Tomato Mustard
Take 2 slices of Vegi bread and butter one side of each. Place one slice of bread, butter side down into a frying pan. Spread Sun-dried Tomato Mustard on other sides of vegi bread. Place slices of marble cheese on the mustard slice of bread in the frying pan. Sprinkle feta cheese on top of the marble cheese slices. Place remaining slice of bread on top of the sandwich in the pan (mustard side down and butter side facing up). Grill in pan, flipping over on until both sides of bread are golden brown and cheese is melted.
1/2 cup sour cream
1 heaping Tsp (or to taste) Horseradish or Ancient Grains mustard
2 Tbsp Lipton's roasted garlic onion soup mix
1 cup Japanese Panko crumbs
1/3 shredded Parmesan cheese
1/4 chopped fresh parsley
Salt & pepper to taste
Roll halibut in sour cream mixture, then roll in crumb mixture. Drizzle 2 Tbsp melted butter over the fish. Place on parchment paper on a cookie sheet and put into oven preheated at 550f (yes - five hundred and fifty)
Bake 12 to 15 minutes depending on thickness of fillets.
6 chicken breasts, skin removed
1 cup Honey Mustard
1/2 tsp salt
1 Tbsp lemon juice
Place chicken in a baking dish that has been sprayed with cooking spray. Combine honey mustard. salt and lemon juice and pour over chicken. Bake uncovered in a 375 F oven, basting several times, for about 45 minutes.
Optional Glazes for either Chicken or Pork:
Honey Mustard Lemon Glaze
mix equal parts Honey mustard & Lemon mustard. Add 1 tsp garlic puree (more for large amounts of protein), and 1/2 tsp oregano. Pour over meat, lightly cover with tin foil and marinate for 20 min. Remove the foil and bake in a 325 oven till meat thermometer registers 170.
Herb & Maple Syrup Glaze
Mix together 2 parts Herb Mustard & 1 part maple syrup. Cover completely over either pork loin or chicken thighs. Place on a foil lined baking dish and bake at 350F until thermometer reads 170F.
2 cups / 500 ml whole grain or high fibre, elbow macaroni
2 tbsp / 25 ml unsalted butter
2 tbsp / 25 ml whole wheat flour
1 1/4 cups / 300 ml 1% milk
1 1/4 cups / 300 ml shredded extra old white cheddar
2 tbsp / 25 ml 5% sour cream or greek yogurt
2 tbsp / 25 ml Horseradish or Herb mustard
1/2 tsp / 2 ml granulated sugar
pinch grated nutmeg
pinch white pepper
to taste salt
Cook pasta as per package directions. Over medium heat, melt butter in small sauce pan. Stir in flour, mixing well. Slowly add milk, stirring constantly, cook until sauce thickens. Reduce heat to low, add cheese, stir until melted. Stir in sour cream or yogurt, mustard, sugar, nutmeg, pepper and salt. Drain pasta, put in serving bowl, pour sauce over and mix well. Serve hot.
Any grated cheese can be substituted for cheddar.
For a bolder flavour, add 1/4 cup (60 ml) blue cheese, crumbled and a dash of cayenne pepper.
Substitute Grainy sun-dried tomato mustard for the Horseradish or Herb.
Mix in cooked chicken, shrimp or vegetables.
Per serving (171.24): 518.02 Calories, 20.13 g protein, 68.86 g carbohydrate, 6.20 g fi bre, 9.27 g sugar, 18.91 g fat, 11.63 g saturated fat, 0.15 g trans fat, 48.57 mg cholesterol, 575.50 mg sodium