Houstons Honey Mustard Food

HONEY MUSTARD

Steps:

• Whisk together and chill.

HOUSTON'S HONEY MUSTARD RECIPE - (5/5)

Steps:

• 1. Combine all ingredients and mix well. 2. Allow to sit for at least 4 hours. (This will keep for a couple of weeks. You can use this as a vegetable dip, sandwich spread, or a dip for chicken nuggets.)

ONE-PAN HONEY MUSTARD CHICKEN THIGHS

Steps:

• Preheat the oven to 400 degrees F.
• Pat the chicken thighs dry and sprinkle the skin side generously with salt and pepper.
• Add 1 tablespoon oil to a large, high-sided ovenproof skillet and heat over medium-high heat. When the oil is shimmering, add the chicken thighs, skin-side down. (This may have to be done in batches, depending on the size on your chicken thighs, to avoid overcrowding the skillet.) Sprinkle the underside of the chicken generously with salt and pepper. Cook until the chicken skin is golden brown, crispy and easily releases from the pan, 4 to 5 minutes. Flip the chicken and continue to cook for an additional 2 minutes. Remove the chicken to a plate and set aside.
• Turn the heat down to medium-low and add the white wine. Cook, scraping up any brown bits from the bottom of the skillet, until the harsh alcohol smells burns off and the wine has slightly reduced, about 1 minute. Add the frozen onions and garlic. Cook until fragrant, about 2 minutes. Add the chicken stock and 2 tablespoons honey mustard. Stir the mixture until well combined and emulsified. Add the mushrooms and thyme leaves to the skillet and stir to coat the mushrooms in the mixture.
• Turn the heat off. Nestle the chicken into the vegetable mixture. Add the remaining tablespoon honey mustard and tablespoon oil to a small bowl. Whisk to combine. Brush the tops of the chicken thighs with the honey mustard mixture.
• Transfer the chicken to the oven and cook until the vegetables are browned and the chicken is 165 degrees F, 35 to 40 minutes.
• Turn the oven off. Remove the chicken from the oven and add the frozen peas. Stir slightly to submerge them in the sauce. Return the skillet to the oven until the peas are heated through, 2 to 3 minutes.
• To serve, plate the chicken and vegetables and top with the pan sauce.

HOUSTON'S HONEY MUSTARD

Steps:

• Combine all the ingredients and mix well.
• Refrigerate for at least 4 hours before serving.

HOUSTON'S HONEY MUSTARD

Steps:

• Combine all ingredients and mix well. Allow to sit for at least 4 hours. This will keep for a couple of weeks. You can use this as a vegetable dip, sandwich spread, or a dip for chicken nuggets.

HOUSTON'S MUSTARD HONEY DRESSING

Steps:

• Beat all together and chill for several hours for the flavor to develope. If too thick, more oil may be added to thin as desired.

HOUSTON'S RESTAURANT" HONEY MUSTARD DRESSING RECIPE - (4.7/5)

Steps:

• CHILL FOR SEVERAL HOURS, THE FLAVOR SETS IN BETTER. NOT JUST GOOD ON SALAD, GREAT WITH FRIED CHICKEN STRIPS, OR USE ON ANY KIND OF CHICKEN, GREAT ON SAUERKRAUT AND BRATWURST TOO. REMEMBER WARM IT UP AND ADD CRISP BACON AND IT'S THE HOT HONEY MUSTARD WITH BACON

HOUSTON'S HONEY MUSTARD DRESSING

Steps:

• Combine all ingredients (I place all ingredients in a jar and shake until well mixed) and refrigerate.

HONEY MUSTARD

Steps:

• In a small saucepan, bring vinegar to a boil.
• Remove from heat and whisk in mustard powder; cover and allow to stand 6 hours or overnight.
• Whisk in the honey and egg yolks, and replace the pan on low heat, cooking and stirring until mixture is thickened, about 5 minutes.
• Remove from heat and cool.
• Store mustard refrigerated in airtight container for up to 1 month; pairs well with sandwiches, chicken, ribs, and soft pretzels.