What are some good Honey Mustard Recipes?

Answer 1

1/2 c mayonaise 2 tsps dry mustard,,3 tlbs honey...Use it for dipping...chicken strips..

Answer 2

I have tried a lot of recipes before but this one is the best!
Use johnsonville Horseradish mustard, and honey. How ever much you want to make just be sure to add more honey than the mustard by about a Tablespoon. It is a great dip for chicken nuggets. A great salad dressing if you add a little olive oil.

Answer 3

Dijon mustard (Grey Poupon is okay)

2/3 mustard to 1/3 honey add some salt and pepper

Answer 4

Whisk together:

1/3 cup mayo
1/3 cup Hellman's Dijonnaise mustard
1/3 cup honey
a couple sprinkles of paprika

Add a teaspoon of vinegar and a teaspoon of yellow mustard if you want more of a kick.

Try it on:

Fresh broccoli and tomatoes.

Chicken fingers.

Spicy grilled chicken (blackened chicken) - salad. Use cabbage instead of lettuce.

Flatten a chicken breast and top with honey mustard, sauteed mushrooms, crisp bacon, and cheese. Bake and top with green onions.

Answer 5

honey and mustard mix till u like the taste

Answer 6

For Honey Mustard...

1/2 cup nonfat yogurt
1 tablespoon cider vinegar
2 teaspoons Dijon mustard
2 teaspoons honey
salt
pepper

In a small bowl, whisk yogurt, vinegar, mustard, honey and a pinch of salt until well blended.
Add a generous portion of pepper and whisk again.
Serve with mixed bitter greens such as arugula, chocory, escarole, radicchio and/or watercress. Makes 1/2 cup
Can be shaken or whisked.
Refrigerate any un-used dressing for up to 4 days.


Recipes

Honey Mustard Fish

4 catfish fillets or salmon fillets
1 1/2 tablespoons honey
1 1/2 tablespoons Dijon mustard
1 1/2 tablespoons fresh lemon juice
3/4 cup fresh breadcrumbs
1/2 teaspoon dried thyme
salt
ground black pepper

Preheat oven to 375 degrees.
Rinse the fillets and pat dry; set aside.
In a shallow bowl, whisk together the honey, mustard, and lemon juice.
In a separate shallow bowl, combine the bread crumbs with the thyme and add a few shakes of salt and pepper.
Dip each fillet into the honey-mustard sauce and then dredge it in the bread crumb mixture to coat both sides evenly.
Place the fillets in a sprayed or lightly oiled baking pan and bake, uncovered, for 20-30 minutes , or until thoroughly hot and tender.


Honey Mustard Pork
2 tablespoons Dijon mustard or spicy brown mustard
1 tablespoon honey
3/4 lb lean pork
1 egg white or egg substitute
3/4 teaspoon water
1/2 cup breadcrumbs, fine
nonstick cooking spray
1 lemon, med-sized, cut into wedges (optional)

Slice the pork into 1/4 inch thick slices.
Place pork between sheets of waxed paper and pound thin.
Combine the Dijon or spicy brown mustard with the honey.
Using a pastry brush spread the mustard mixture on both sides of each pork slice.
Mix the egg white with the water in a bowl.
Dip the pork in the egg, then in the bread crumbs to coat both sides.
Lightly coat a heavy 12-inch skillet with the cooking spray and set over moderate heat for 30 seconds.
Add the pork and cook about 4 minutes on each side or until crisp and lightly browned.
Garnish with the lemon wedges and serve.


Honey Mustard Curry Chicken

1/3 cup honey
1/3 cup prepared mustard
1 teaspoon curry powder
1/4-1/2 teaspoon pepper
1 chicken, cut into serving pieces

Preheat oven to 175C (about 350F).
Place chicken pieces in prepared pan.
Combine all ingredients and pour over chicken.
Bake, covered for about 2 hours in oven.


Enjoy

Answer 7

Try the following

Mustard-glazed Lamb Cutlets

8 British lamb cutlets (trim off most of the fat)
2 tablespoons made-up mustard (English or Dijon)
3 rounded tablespoons demerara sugar
salt and freshly milled black pepper
Pre-heat the grill to a high setting.

Wipe the cutlets first with some absorbent kitchen paper to dry them, season them with salt and pepper, then spread both sides of each cutlet with mustard.

Now dip them in sugar, making sure they get an even coating, and grill them for about 5 minutes on each side – or more or less, depending on their thickness.


Or Honey and mustard roasted duck with grilled pak choi and mango salsa
For the duck
½ duck breast, skin scored
sea salt
½ tsp dried chilli flakes
2 tsp Dijon mustard
2 tsp honey

For the pak choi
1 pak choi bulb, leaves separated
1 tbsp vegetable oil
For the mango salsa
½ mango, finely chopped
1 lime, juice only
handful fresh parsley, chopped
1 tbsp white wine
1 tbsp honey

Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Place the duck on a plate, rub the skin of the duck breast with sea salt. Heat a frying pan on a high medium to high heat, place the duck breast skin-side down and fry for eight minutes, draining away any excess fat.
3. For the pak choi, heat a griddle pan until smoking. Lay the stalk end of the pak choi in the pan with the leaves hanging over the sides. Drizzle with the oil and cook for 2-3 minutes on both sides.
4.After the duck has cooked for eight minutes, turn over and sprinkle with the chilli flakes, spread with Dijon mustard over the skin and drizzle with the honey. Place into the oven and roast for 5-10 minutes until completely cooked through or cooked to your liking.
5. Meanwhile, for the salsa, place all the ingredients into a bowl and mix together.
6. To serve, place the duck on a bed of pak choi with the salsa on the side, drizzle over any pan juices left from the duck

or Honey and mustard dressing
1 tbsp French mustard
1 tbsp honey
1 clove garlic, peeled and crushed
1 tsp balsamic vinegar
2 tbsp cider vinegar
6 tbsp sunflower oil
salt and pepper, to taste

Method
1. Put the mustard, honey, garlic, balsamic and cider vinegar in a food processor and whiz together.
2. With the motor still running, pour the oil in through a funnel.
3. Season with salt and pepper and serve

or Stuffed tenderloin of pork with roasted vegetables and a saffron, honey and mustard cream sauce
2 x 350g/12oz pork tenderloins
1 chicken breast
5g/¼oz dried porcini mushrooms
2.5ml/½ tsp thyme, chopped
100ml/3½fl oz double cream
olive oil
sea salt
freshly ground white pepper
6 baby leeks
10 baby carrots
1 red pepper
8 wedges butternut squash
sprig of thyme
2 tsp honey
2 tsp mustard
pinch saffron

Method
1. Slice the pork tenderloins lengthways not quite through and open like a butterfly. Place on a board, cover in cling film and flatten out with a rolling pin to approx 1-2cm/½-¾in thick.
2. Meanwhile soak the porcini mushrooms in warm water.
3. Roughly chop the chicken breast, blitz in food processor for 30 seconds, add ½ tsp chopped thyme and 25ml/1fl oz cream and blitz again for 10 seconds. Season with white pepper then add the drained mushrooms.
4. Trim and season the pork, place half the chicken mixture on one pork tenderloin and spread across the middle section. Repeat with the other tenderloin. Now roll up each tenderloin tightly in cling film and twist the sides to form a sausage shape. Chill in the refrigerator for 30 minutes.
5. Meanwhile prepare the roasted vegetables: trim the leeks and carrots, cut the pepper into chunky slices.
6. Heat the olive oil (around 1 tbsp) in a roasting tin. When hot add the butternut squash wedges and carrots. Season with sea salt and place in oven with sprig of thyme. Place on high shelf in the oven at 180C/350F/Gas 4.
7. Place the pork tenderloin sausages in pan of simmering water and poach for 5-6 minutes (still in the cling film). Remove from the pan, remove from the cling film, pat dry and seal in a metal handled pan in a little vegetable oil for 2 minutes.
8. Meanwhile add the red pepper and baby leeks to the roasting tin, contintue to roast until the vegeables are tender. Remove the pork from the pan and allow to rest.
9. Add the honey to the pan juices (the heat of the pan should be enough to melt it a little and deglaze). Add the mustard, a pinch of saffron and the rest of the double cream, warm through on a low heat.
10. Slice the very ends of the sausages then slice the whole sausage through at an angle. Stand in the middle of a plate and serve surrounded by the roasted vegetables.
11. Finish by drizzling sauce around the vegetables and over the pork if desired

or Chicken kebabs with honey and mustard
For the marinade
6 tbsp olive oil
2 tbsp wholegrain mustard
2 tbsp honey
salt and freshly ground black pepper
For the kebabs
½ onion, cut into wedges
½ yellow romero pepper, diced
½ courgette, diced
½ chicken breast, diced

Method
1. In a large mixing bowl, combine the marinade ingredients.
2. Toss in the onions, peppers, courgettes and chicken, ensuring that all ingredients are well-coated with the marinade.
3. Thread the chicken and vegetables alternately onto skewers.
4. Chargrill on a hot griddle pan for 6-8 minutes, turning frequently.
5. Serve immediately.