Mustard Girl Pulled Pork Minis

Ingredients:

5 lbs Slightly Seasoned Pulled Pork
1/2 cup Mustard Girl Honey Mustard
3 Tablespoons Cider Vinegar
1 tspn Brown Sugar
½ tspn cayenne pepper
½ cup Bread and Butter Pickles
2 bags of Kings Hawaiian Honey Wheat Rolls ( Or King’s Sweet Hawaiin Rolls)

Directions:

1. Place Warm Pulled Pork in Bowl- ( slightly seasoned pulled pork can be found at your local grocery store, but can also be made in a crockpot at home)
   
2. Combine Mustard Girl Mustard, Cider Vinegar, Brown Sugar and Cayenne Pepper
   
3. Open Honey Wheat Bun scoop desired amount of Pulled Pork onto  Bun
   
4. Spoon 2  tablespoons of Mustard Girl Sauce over Pork, Close Bun
   
5. Serve with Bread and Butter Pickles for garnish or  place in Bun with Pork if desired

Mustard Girl Chicken Wings

Ingredients:

5 pounds small chicken wings/drumsticks
1 Cup Mustard Girl Sweet N Spicey Honey
¼ cup Honey
2 tspn Sherry
1Tblpsn Garlic Powder
1 Tblspn Onion Powder
1/2 tsp Salt
1/2 cup oil- (as needed for frying)
½ cup Flour
½ cup corn flour

Directions:

1. Wash chicken wings/drumsticks, pat dry.  Combine Garlic Powder, Onion Powder and salt then season chicken wings/drumsticks.
   
2. Combine Mustard Girl Sweet N Spicey Mustard, Honey, and Sherry.  Put ½  of mustard mixture in a bowl  or baking dish add the seasoned chicken wings and cover, turning the chicken wings at least once in marinade so they are fully coated.  Marinate for 12-24 hours.

1. Remove chicken wings/drumsticks from Mustard Girl  marinade, discard marinade.
2. Combine flour and corn flour then toss the chicken wings/drumsticks in flour mixture
3. Heat oil in skillet, when the oil is hot , place chicken wings/drumsticks and cook at least 6 minutes each side  or until juices run clear. Remove Chicken wings/drumsticks from frying pan and drain on paper towels.
   
4. Place Chicken wings in a bowl or dish and drizzle some Mustard Girl Marinade over them for taste, use remaining Mustard Girl Marinade for people to use sparingly as dipping sauce.  Enjoy!

Chicago Style  Mustard Girl Baked Beans

Ingredients:

2 cans navy beans ( 15 oz)
2 cans red beans (15 oz)
1 medium onion
½ green pepper
½ red pepper
2 cloves garlic finely chopped
½ cup molasses
½ cup Sweet Baby Ray’s bbque sauce
¼ cup Mustard Girl Dijon Mustard
½ cup brown sugar
½ cup-1 cup Goose Island Winter Beer- or beer of choice
2 tblspn worcestchire sauce
(Pinch of Sea Salt/ and or Tobasco Chipotle to taste when beans are done if desired)

Directions:

1. Combine all above ingredients and cook medium heat for 20 minutes and serve –great with Mustard Girl Pulled Pork Minis

Mustard Girl Pear, Onion and Cheese Cups Appetizers

Ingredients:

2 tablespoons butter
1 onion, chopped
1 Pear, peeled, halved, cored, chopped
1/2 cup grated Parmesan cheese
1/4 cup grated sharp white cheddar cheese
3 teaspoons Mustard Girl Stone Ground Mustard  
36 phyllo cups (store bought in 3 packages of 12)

Directions:

1. Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add onion and sauté until beginning to caramelize, about 9 minutes. Add pear and sauté 3 minutes. Transfer pear mixture to medium bowl. ( Make sure to fine chop the onion and pear before sauté.) Cool slightly. Stir in cheese, mustard and salt.
   
2. Using a spoon, fill pre-made phyllo cups with about a tbsp of the above mixture.
   
3. Preheat oven to 400°F. Bake cups until golden brown and bubbly, about 14-15 minutes. Cool for 4-5 minutes. Transfer to platter and serve.
   You can make these in batches so as they are finished you can put out more hot ones Enjoy!

Mustard Girl Artichoke Dip

Ingredients:

½ cup mayo
½ cup sour cream
2 cans artichoke hearts
1 tablespoon  Mustard Girl American Dijon
1 tspn lemon juice
1 tspn Garlic Powder
1 cup finely cut parmesan Cheese
¼ cup shredded parmesan Cheese

Directions:

1. Combine  Mayo, Sour cream, 1.5 cans drained chopped artichoke hearts Mustard Girl Mustard, lemon juice, Garlic Powder and 1 cup finely cut parmesan cheese and place in 9 inch pie plate.
2. Bake 350 for 15 minutes take out and lightly coat top with ¼ cup shredded parmesan cheese
3. Put back on oven for 10 minutes or until lightly brown on top
4. Place remaining drained artichoke hearts as garnish for decoration
   
5. Serve with Croquettes or Tostito Scoops

Added Note: Depending on how spicy one would like their artichoke dip, a few dashes of hot sauce may be added as well.

Mustard Girl Brat Pizza

Ingredients:

12 inch Boboli Pizza Crust
2/3 cup grated Mozzarella Cheese
2/3 cup  grated Cheddar Cheese
2 fully Cooked Brats
1 onion
¼ cup Sauer Kraut
2/3 cup Stoneground Mustard Girl Mustard
¼ cup cream

Directions:

1. Combine Mustard Girl Stoneground Mustard and cream, and spread on top of Boboli Pizza Crust
2. Cover pizza with Mozzarella and Sharp Cheddar Cheeses
3. Slice brats in 1/8 inch thick pieces and cover pizza
4. Chop Onion, sauté, then sprinkle as desired on Pizza
5. Place in in preheated oven 450 degrees for 8 minutes and serve
6. If sauerkraut is desired, drain sauerkraut first then put in bowl so guests can spoon out desired amount. Enjoy!

Mustard Girl Devilishly Delicious Deviled Egg

Ingredients:

-makes 24 halves-

1 dozen eggs
1 cup cup mayo
1 tablespoon of Mustard Girl Fancy Yellow Mustard (add more if desired)
For garnish:
10 Thinly sliced Cornichon Pickles
1 Finely Chopped Roasted Red Peppar soaked in olive oil

Directions:

These deviled eggs  are so good with Mustard Girl you don’t need paprika or any other  spices!

1. Place dozen eggs in cold water and add Tablespoon of salt.  Over maximum heat, bring eggs to full boil then turn off heat, cover and let sit for 10 minutes. Drain and cover with  cold water.
2. Peel eggs cut them in half lengthwise, and pop out and reserve yolks and set aside egg whites.
3. Mash  the egg yolks thoroughly with a fork.  Add  ½ cup mayo, Fancy Yellow  Mustard, then tablespoon in rest of mayo  until it reaches your desired consistency.  You don’t have to use all mayo and you can use mayo light if watching calories!
4. Spoon mixture into eggs or fill mixture in pastry bag and pipe it in with a large star tip.
5. For garnish add chopped cornichon on top with a tiny sliver of  marinated roasted red pepper on top of cornichon if desired.

Mustard Girl Quarterback Stacks

Ingredients:

32 slices Pepperidge Farm party Jewish Rye Bread ( from one 12-oz loaf)
1/2 cup Mustard Girl Zesty Horseradish Mustard
8 slices Muenster cheese ( 1/2 pound)
8 slices Kosher Dill sandwich slices, well drained
1 pound shaved Select Top Pastrami

Directions:

1. Preheat oven to 375 degrees. For easier clean up, line large cookie sheet with foil. Cut each slice of cheese into 4 squares. Cut each pickle slice in half. Spread mustard on 1 side of each slice of bread and place bread mustard side up on cookie sheet arrange pastrami on top of mustard; top with one slice of cheese.
2. Stack 2 open faced sandwiches together, placing pickle slice in between the two.
3. Bake 8-10 minutes or until cheese melts. Serve sandwiches with other finger foods on a buffet and enjoy!