Jalapeno Honey Mustard With Sun Dried Tomatoes Recipes

JALAPENO HONEY MUSTARD WITH SUN DRIED TOMATOES

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. :)

JALAPENO HONEY MUSTARD SUN DRIED TOMATO CHICKEN

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.

SUN-DRIED TOMATO, GARLIC, AND JALAPEñO PASTA

Steps:

• In a heavy skillet cook the garlic and the shallot in the oil and the butter over moderately low heat, stirring, for 5 minutes, add the tomatoes, the jalapeños, and salt to taste, and cook the mixture, stirring occasionally, for 20 minutes. To a kettle of boiling salted water add the lasagne gradually, stirring, and boil it, stirring, until it is tender. Drain the pasta in a colander and rinse it briefly under hot water. Add the pasta and the parsley to the skillet and toss the mixture well. Serve the pasta with the Parmesan.

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.