Sundried Tomato Mustard Food

CHICKEN WITH CREAMY SUN DRIED TOMATO SAUCE

Steps:

• Breast: Cut chicken in half horiztonally to form 2 thin steaks.
• Sprinkle chicken with salt and pepper. Heat oil from sun dried tomat jar in a large skillet over high heat.
• Add the chicken and cook until golden brown on both sides - 6 minutes total for thigh or 4 minutes for breast. Remove onto a plate, keep warm.
• Add the garlic and cook for 15 seconds until light golden.
• Add wine. Bring to simmer and scrape the bottom of the skillet to mix all the brown bits into the wine.
• Let the wine simmer for 1 minute or so until the smell of alcohol is gone which means it has evaporated.
• Mix in mustard, then add the chicken broth, cream, parmesan and sun dried tomatoes.
• Bring to simmer, then reduce heat to medium and simmer for 2 to 3 minutes until thickened. Stir regularly to dissolve parmesan cheese.
• Taste sauce and add more salt and pepper if needed.
• Stir through basil leaves, then return chicken into pan. Spoon sauce over and simmer 1 minute.
• Serve immediately! Great served over mashed potato, Creamy Mashed Cauliflower or pasta. Or serve with bread on the side to mop up sauce!

SUN-DRIED TOMATO MUSTARD

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.

KIELBASA WITH MUSTARD DIP

Steps:

• Slice the kielbasa crosswise 1/2 inch thick diagonally. Heat 2 tablespoons olive oil in a medium (10 to 11-inch) sauté pan, add the kielbasa, and cook over medium-high heat for 5 to 6 minutes, turning occasionally, until the kielbasa is nicely browned on both sides.
• Meanwhile, in a medium bowl, whisk together the mayonnaise, Dijon mustard, whole-grain mustard, horseradish, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve the kielbasa hot from the pan with small wooden skewers and a dish of the mustard sauce on the side for dipping.

SUNDRIED TOMATO MUSTARD

Steps:

• Cover mustard seeds with warm water and refrigerate over night.
• Drain and rinse seeds. Place mustard seeds, tomatoes, vinegar, dry mustard, oil, salt and sugar in food processor.
• Process until almost smooth and thickened. Store in a tightly sealed container in the refrigerator for up to a month or freeze.

SUN-DRIED TOMATO MAYONNAISE

Steps:

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

SUN-DRIED TOMATO VINAIGRETTE

Steps:

• Place all ingredients in blender and mix until well blended.