*Use any mustard instead of mayonnaise as a condiment and be heart healthy!*
1/3 cup of any kind of Maggie’s mustard, with any degree of heat.
1/3 c. honey
1/3 c. Franks’ hot sauce or other red hot sauce
l/2 tsp. corn starch
Mix the red hot sauce with ½ teaspoon of corn starch until smooth, add pepper mustard, and honey. Bake, broil or grill chicken wings for 25-30 minutes, turning to brown on each side.
Cool wings some and put them in a Ziploc bag. Turn to coat with sauce and place on cookie sheet back in the oven for 5-10 minutes more.
*If baking wings, bake at 400 degrees on foiled lined pan sprayed with Pam
*If you don’t like honey you can use ketchup
*if you want it a bit spicier, add ½ tsp. crushed red pepper
3 T. lemon juice
3 T. olive oil or other oil
3 T. any variety of Maggie’s mustards
1 T. Worcestershire sauce
1 tsp. garlic powder or granulated garlic (granulated garlic will make it more garlicky)
1 large onion sliced into rings
Salt and pepper to taste
(1 ½ lb flank steak or other meat, chicken, or pork)
Combine first 6 ingredients. Place meat into a large Ziploc bag and pour marinade over the meat. Cover the meat with the onion rings and close bag and refrigerate overnight.
Grill 6 minutes on each side, slice thin and enjoy!
1 lb. red or white potatoes (about 4 medium sized)
3 - 4 T. Maggie’s mustard, any variety
3 T. olive oil or other oil
1 t. salt
Wash potatoes and cube them. Put the potatoes in a bowl or plastic bag and toss them in the pepper mustard. Place them on a on a greased (use cooking spray) cookie sheet. Drizzle potatoes with olive oil and sprinkle them with salt.
Bake at 425 degrees for 25 minutes. After 15 minutes toss them with a fork and return them to the oven. Test to see if they are done with a fork.
Serve as a side dish for any meal.
Mix 1 can cranberry (whole or sauce) 1/2 cup Maggie's mustard, any varying degree,1/4 cup honey, 2 packs hot dog wieners. Heat on low and enjoy!
*prepared meatballs from Sam’s or someplace else would work in this recipe too.
1 salmon filet
2 tbsp. Maggie’s horseradish mustard
½ cup Panko bread crumbs
2 tbsp. Olive oil
Spread horseradish mustard on top of the salmon. Mix olive oil with bread crumbs and press into salmon coated with horseradish. Drizzle olive oil over salmon and bake at 350 o F for 20 minutes
1 1-1/4- to 1-1/2-pound beef flank steak
1/2 teaspoon black pepper
1 cup bottled Italian salad dressing
1/2 cup of Maggie’s Mustard . . . your favorite
Mix ingredients together. Trim fat from steak; score both sides of steak in a diamond pattern, rub pepper into steak. Place steak in a ziploc plastic bag and add marinade. Pour marinade over steak; seal bag, marinate in the refrigerator overnight, turning bag occasionally. Drain steak, reserving marinade.
Grill to liking; for medium doneness, (160o F for medium), turning and brushing once with marinade halfway through grilling. To serve, thinly slice steak diagonally across the grain.
3-4 lb. beef brisket
2 cups water
½ cup chopped onion
2 garlic cloves, minced
2 bay leaves
1 tsp. salt
3 tbsp. Maggie’s Horseradish mustard or garlic mustard
Dash of cayenne or ground red pepper
Dash of paprika
½ cup whipping cream
Place meat in slow cooker. Add water, onion, garlic and bay leaves. Cover and simmer until meat is tender, 2 ½ hrs -3 hours. Drain meat and slice. Combine horseradish mustard, salt, cayenne and paprika. Whip cream until soft peaks form; fold in horseradish mustard mixture. Serve sauce with sliced beef brisket.
Serve with Pepper Mustard Roasted Potatoes -- Makes 6 servings
1/3 to ½ cup creamy or chunky garlic mustard or any variety of mustard you like.
½ tsp. dried thyme or 1 tsp. fresh chopped
½ tsp. fresh ginger grated or ½ tsp. powdered
¼ tsp. black pepper
2 tbsp. olive oil or other
2 cloves of garlic, minced
1-2 lb. flank steak, London broil, pork steak or country ribs, chicken breast
Mix ingredients together. Pierce or score the steak/pork/chicken and smother it with the marinade ingredients. Place in Ziploc bag and marinate in the refrigerator overnight. Grill to liking (steak is more tender when served a little pink).
Prepared in the same way a traditional grilled cheese sandwich is, but with a bit of a twist:
2 slices of bread; your favorite type of Maggie’s Mustard; 1 or 2 of your slices of cheese; Mayonnaise.
Preparation: Spread Maggie’s Mustard on the inside of the slices of bread; put the cheese slices in place; assemble the sandwich; spread mayonnaise on the outside bread slices.
Pan-fry until golden brown. Serve with pickles, olives, potato chips or whatever sandwich accompaniment of your choice and enjoy!