Honey Mustard Tomatoes Food

QUICK & EASY HONEY MUSTARD

Steps:

• In a small bowl, whisk all ingredients. Refrigerate until serving.

HONEY MUSTARD

Steps:

• Whisk together and chill.

TOMATO MUSTARD

Steps:

• In small bowl stir together Dijon-style mustard blend and dry mustard until well combined.
• Gently stir in tomatoes.
• Cover and refrigerate up to 24 hours.
• Note: To peel tomatoes easily: using kitchen tongs or a fork, gently lower tomato into boiling water for 30 seconds or until skins split.
• Dip in cold water or rinse under a running faucet.
• Remove skin.

TOMATO AND CUCUMBER SALAD WITH FETA AND HONEY MUSTARD DRESSING

Steps:

• 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.

HONEY-MUSTARD TOMATOES

Steps:

• Wash, dry and trim tomatoes; slice thick. Spread the mustard on each slice, sprinkle with pepper and serve.

STICKY HONEY, TOMATO AND MUSTARD CHICKEN

Steps:

• Preheat the oven to 425°F In a large roasting tin, mix together the honey, Worcestershire or soy sauce, ketchup and mustard. Season to taste.
• Add the chicken and toss well until it's evenly coated, then bake for 15 minutes.
• Turn the chicken pieces over and bake for another 15 minutes. Spoon off any surface fat from the sauce.
• Turn the chicken over again, add the tomatoes and coat in the sauce. Bake for a further 5 minutes, until the chicken is cooked, the tomatoes are tender and the sauce is sticky.
• Serve with potato wedges and salad.

HOMEMADE HONEY MUSTARD

Steps:

• Combine all ingredients in a saucepan.
• Stirring constantly, boil until thick-- this happens very quickly.
• Pour into a sterilized jar or even a clean tupperware container and store in refrigerator-- has a long life.
• Triple this recipe to fill five 1/2-cup size jars, like baby food jars.
• Makes a great gift!

HONEY & THYME TOMATOES

Steps:

• Heat oven to 400°F Halve the tomatoes and put them, cut side up, in a single layer in a large ovenproof dish or baking tray.
• Tuck a sliver of garlic into each tomato half and scatter over most of the thyme leaves. Drizzle with the oil, season generously, then bake for 30-40 mins or until the tomatoes are soft and juicy. Leave to cool.
• Can be roasted and chilled up to 3 days ahead. Bring to room temperature before serving.
• To serve, carefully lift the tomatoes onto a serving plate and pour over some of the juices from the roasting dish.
• Whisk together the honey, vinegar, mustard and a little seasoning to make a dressing, drizzle over the tomatoes and scatter with a few more thyme leaves.

HONEY MUSTARD SAUSAGES WITH TOMATOES & EGGS

Steps:

• Heat oven to 200C/180C fan/gas 6. Butter 1 very large baking tray or 2 small ones. Put the sausages and tomatoes in the tray. Cook for 15 mins, then remove from the oven.
• Mix the mustard and honey together and drizzle over the sausages. Add the bread slices to the tray and crack the eggs in between the other ingredients. Put back in the oven for 6 mins more or until the eggs are just set. Serve with chives sprinkled on top.