Recipes

Music City Mustard Chicken:

1 lb boneless, skinless chicken breast

1/2 cup Music City Mustard (Any variety)

1/3 cup Mayonnaise

1/2 cup shredded Parmesan Cheese

4 Slices Swiss Cheese

Mix MCM, mayo, Parmesan cheese in small bowl and set aside. Lay boneless breasts into greased 9 x 12 pan. Pour mustard mixture over chicken breasts, fully covering chicken.  Place Swiss cheese over top of mustard and chicken.  Cover and bake at 375 degrees for 35 minutes, or until juices run clear. Uncover and bake for an additional 10 minutes to melt the cheese fully.

 

Music City Mustard Baked Salmon

1 1/4 lb wild salmon, skin removed

3 tablespoons Sweet Heat Music City Mustard

2 tablespoons Italian Dressing

1 clove of garlic

Splash of lemon Juice

Salt & pepper to taste

1 tablespoon Olive Oil

Preheat oven to 400 degrees.  Arrange the skinless salmon on a piece of aluminum foil and place in a shallow baking pan. In small bowl, mix mustard, Italian dressing, garlic, lemon juice, salt and pepper and olive oil until well blended.  Pour sauce over salmon and close aluminum foil completely encasing the salmon.  Bake for 15 minutes or until salmon is cooked thoroughly.

 

Music City Mustard Deviled Eggs

6 hard boiled eggs

1/2 cup mayonnaise

2 teaspoons of Music City Mustard (Any variety)

Salt & Pepper to taste

Paprika for garnish

Peel and split eggs in 1/2, putting yolks into a bowl and setting aside the egg whites.  Mash together yolk, mayonnaise, MCM, salt and pepper in bowl and spoon into Ziploc bag.  Cut tip off bottom corner of Ziploc and fill each 1/2 egg white with yolk mixture.  Chill for 1 – 2 hours.  Before serving, add paprika as garnish.

 

Music City Mustard Egg Salad

8 hard-boiled egg whites, chopped

1/4 cup finely chopped fresh chives (or 1 teaspoon onion powder)

1/4 cup finely chopped thyme or rosemary

2 tablespoons mayonnaise

1 tablespoon Music City Mustard (Any variety)

1 teaspoon apple cider vinegar

Salt and pepper to taste

Parsley for garnish

Mix together all ingredients in small bowl.  Chill for 1 – 2 hours before serving.  Serve on lightly toasted white or wheat bread sprinkled with parsley. (Can also add chicken for a yummy chicken salad)