JALAPENO HONEY MUSTARD WITH SUN DRIED TOMATOES
This is a recipe I clipped from a California newspaper back in 1993. Its very spicy and so good. If you like hot mustard I think you will like this one. You maight want to try the recipe with the smaller amount of jalapenos the first time. You can always add a chopped pepper later if you like it hotter. Also it is probably a good idea to warn friends to go slowly at first if you give this as a gift. It is surprisingly spicy.
Provided by Kathie Carr @kathiecc
Categories Other Sauces
Number Of Ingredients 9
Steps:
- In a saucepan stir together dry mustard and flour. Whisk in water. Let stand for 10 minutes. Stir in mustard seeds, vinegar, honey, and salt. Turn heat on to medium and bring this mixture to a simmer. Whisk constantly. Cook for 2 minutes after simmering is noticable. Remove from heat.
- Stir in jalapeno and tomatoes. Mix well. Total amount of mustard is about 3 1/2 cups so have 3-4 pint jars ready. Pour into sterile jars. Store in refrigerator. Use within 8-10 weeks. NOTE: Nice for gifting but be sure to label it and indicate when it should be used and how to store it. I also give this recipe and the one to make the chicken dish in the link below. This is only for friends who like HOT STUFF, though. :)
HUMMUS WITH SUN-DRIED TOMATOES AND JALAPENOS
Sun-dried tomatoes and jalapenos are great additions to hummus. This is also a great plain hummus if you want to leave them out. See note below re: the trick to truly smooth and creamy hummus. If you REALLY want to do this right, you should cook your own chickpeas. See note below on how to cook chickpeas for hummus.
Provided by xtine
Categories Beans
Time 15m
Yield 2 cups
Number Of Ingredients 10
Steps:
- NOTE: to make truly light, smooth, and creamy hummus, you must peel the chickpeas. I know it sounds crazy, but that's the trick. It really doesn't take as long as you'd think it would - it's similar to snapping the stem ends off of fresh green beans. Just take a chickpea, and using your index finger, middle finger, and thumb, pinch the round end of the chickpea (opposite the pointy end). The chickpea will pop out of the skin. It takes me about 10 minutes to peel the chickpeas for this recipe. It's a small time investment, but to me, the deliciously creamy texture of the finished hummus is worth it. If you don't want to take the time to peel the chickpeas, you can just drain them and use them as-is.
- NOTE: to cook chickpeas for hummus: take 1and 1/3 cups chickpeas, and soak them in water for at least 12 hours, or up to 24 hours. When ready to cook, drain the chickpeas, place in a large pot, and cover with water by 2 inches. Bring to a boil, then reduce heat to medium, cover, and cook for 1 hour. Drain chickpeas and rinse in cold water. They are now ready to use.
- Drain the chickpeas.
- Peel chickpeas, if desired.
- Place the chickpeas in the food processor. Process until the chickpeas are well broken up - kind of powdery and grainy looking.
- Add the tahini, lemon juice, garlic (use as much or as little as you like - up to your personal preference for/ tolerance of garlic), sun-dried tomatoes, pickled jalapenos, salt, pepper, and cumin.
- Process in the food processor until a thick paste forms.
- Add the water - note that the water should be ice cold, but it should not be "ice water" - don't put chunks of ice in the hummus. Process for about five minutes, until you get a very smooth and creamy paste.
- Serve with crudités, chips, or crackers.
Nutrition Facts : Calories 1227.8, Fat 63.1, SaturatedFat 8.7, Sodium 2229.6, Carbohydrate 136.1, Fiber 31.5, Sugar 3.5, Protein 44.1
JALAPENO HONEY MUSTARD SUN DRIED TOMATO CHICKEN
I learned to make Jalapeno Honey Mustard with Sun Dried Tomatoes from a friend in California back in the 1990's. I used to on my baked chicken and found it amazing. Its very spicy so go carefully with the sauce. But if you love hot and spicy you should try this.
Provided by Kathie Carr @kathiecc
Categories Chicken
Number Of Ingredients 4
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.
BLACK BEAN SALAD WITH SUN-DRIED TOMATOES
A really different but flavorful bean salad recipe given to me by a friend at work. We usually have it as a side with chicken or fish but it might make a nice vegetarian meal. Hope you enjoy!
Provided by gingersnap
Categories < 30 Mins
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine sundried tomatoes, mustard & honey.
- Whisk in vinegar & oil.
- Season with salt & pepper to taste.
- In another bowl, combine beans, pepper & onions.
- Toss with dressing.
- Mix in feta cheese (or I usually just sprinkle some on top of each serving).
Nutrition Facts : Calories 341, Fat 22.1, SaturatedFat 7.6, Cholesterol 33.4, Sodium 547.2, Carbohydrate 25.6, Fiber 6.3, Sugar 10.4, Protein 11.3
SPICY CHICKEN DRUMETTES WITH JALAPENO HONEY-MUSTARD SAUCE
NO MARINATING! Quick, easy and spicy. You might have another use for the jalapeno mustard sauce as well.
Provided by sugarpea
Categories Sauces
Time 45m
Yield 20 drumettes, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°.
- Boil the jalapenos in water for 5 minutes; drain, cool, discard stems and set aside.
- In a saucepan, bring sugars and water to a boil.
- Combine the jalapenos, sugar, honey, vinegar, mustard and turmeric in a blender and puree until smooth.
- Toss chicken with 1/2 cup sauce; place on foil-lined, greased baking sheet; bake for 20-30 minutes until golden brown, turning once or twice.
- Serve with dipping sauce on the side.
Nutrition Facts : Calories 1013.8, Fat 36.9, SaturatedFat 9.1, Cholesterol 295.6, Sodium 1727.2, Carbohydrate 96.3, Fiber 5.4, Sugar 89.1, Protein 76.3
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