Posts Tagged 'yellow mustard'

BBQ Baked Beans

Baked Beans _0084

BBQ Baked Beans

There is lots of debate of which kind of barbecue is best … ribs versus pulled pork, dry versus wet ribs, who makes the best sauce … but all agree that baked beans are the perfect accompaniment to any type of barbecue.

BBQ baked beans are surprisingly easy to make from scratch and infinitely better than what comes ready-to-serve out of a can.

The main ingredients are common pantry staples you probably already have on hand: beans, barbecue sauce, ketchup, brown sugar, cider vinegar, and yellow mustard.

Vegetables like onions and bell peppers are ways to add more flavor. I like to add a little smokiness to my baked beans and bacon is a simple way to make that happen. The addition of a little pulled pork would make it even better.

As for the beans, you could always soak dry beans but I find using canned beans is a great time saver. I like to use a variety of beans in my BBQ baked bean recipe. This simple twist provides both flavor and color to this classic picnic side.

The key to a good batch of baked beans is to let them slow cook for several hours. The extended cooking time allow the flavors to blend and meld together. Most folks cook them in the oven, but you can also cook them in a slow cooker or even on a grill with the lid closed.

You’ll find these Southern BBQ Baked Beans are the perfect accompaniment to so many dishes traditionally served during this summer. So remember this recipe not just when making barbecue, but also when grilling chicken, burgers or serving a crowd.

Enjoy!

BBQ Baked Beans

1/2 pound bacon (about 10 slices), cut into 1/2-inch pieces
1/2 cup finely diced yellow onion (1 small onion)
1/2 cup finely diced green bell pepper (1 small pepper)
1 can (15-ounce) black eyed peas, rinsed and drained
1 can (15-ounce) red kidney beans, rinsed and drained
1 can (15-ounce) pinto beans, rinsed and drained
1 cup barbecue sauce
1/4 cup cider vinegar
3 tablespoons prepared yellow mustard
1/2 cup light brown sugar
Kosher salt and freshly ground black pepper

Preheat the oven to 350 degrees.

Place the bacon in a large stockpot or Dutch oven over medium heat and cook, stirring often, until crispy, about 3 to 4 minutes. Add the onion and bell pepper. Cook, stirring, until the onions and peppers are soft, about 5 minutes.

Add the black eyed peas, red kidney beans, pinto beans, barbecue sauce, cider vinegar, yellow mustard, and brown sugar. Stir until well combined. Season with salt and pepper to taste.

Bring the mixture to a boil over high heat. Remove from the heat, cover, and place in the oven. Cook until the beans are fork tender, about 1 1/2 hours. Serve warm.

Serves 6.

Variation: Want a traditional BBQ baked bean dish? Just use three cans of kidney beans instead of the various types listed in this recipe.

Recipe from Simply Grilling by Jennifer Chandler

Photo by Justin Fox Burks

Food Styling by Jennifer Chandler

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Sweet Mustard Balsamic Vinaigrette

 

Some of the best recipes always start as a mistake.

I know it’s happened to you before … you go to make a recipe and realize halfway through that you don’t have that key ingredient. Then you start fumbling through your pantry to find a substitute.

Well … that’s how my family’s favorite salad dressing was discovered!

My go-to salad dressing used to be a grainy mustard vinaigrette.  The three ingredients were staples I always had on hand … that is until one fateful Sunday afternoon when I went to whip up a dressing for my family’s lunch.

Seems someone (couldn’t have been me!) had used up the grainy mustard and had not added it to the grocery list! As I was lamenting over what to use instead, my Dad said, “Why not use French’s mustard?”  I’m sure I had a funny look on my face.  Yellow mustard for a vinaigrette? Yes, it’s delicious on just about everything, but would it taste good with balsamic vinegar?

So, being adventurous, I gave it a try.  And you know what …. it was delicious!

Since the flavor of the yellow mustard was a little more mild than the grainy mustard, my kids actually preferred it!

A few weeks later my Dad said he was making our new vinaigrette and decided to add apricot preserves to the mixture. Again, I am sure I had a funny look on my face.  Jam in salad dressing?!  Well, of course I tried it … and was pleasantly surprised to discover … I loved it.

The preserves add a sweetness that really rounds out the tangy flavors of the vinegar and mustard.

I always now tell people … if you have a well-stocked kitchen with good quality staples, you will always be able to make a flavorful dish with what’s on hand.  Even if it’s an unlikely combination of ingredients!

Enjoy!

Sweet Mustard Balsamic Vinaigrette

2 tablespoons balsamic vinegar
1 tablespoon apricot preserves
1 tablespoon French’s Yellow Mustard
4 tablespoons olive oil
Kosher salt and freshly ground pepper

In a small bowl whisk together the vinegar, apricot preserves and yellow mustard. Slowly add the oil in a steady stream, whisking until emulsified.  Season with salt and pepper to taste.

Serves 4 to 6.

 

Halloween Monster Bash

My motto for Halloween … “Don’t let the little werewolves go home hungry!”

At our annual Halloween party, I serve up treats like “Spider” PB and J sandwiches, “Skeleton” rib bones, and “Mummy” hot dogs.  Not sure who enjoys the menu more, the kids or the adults! To wash it all down, we make “Worm” Punch or serve apple cider with cinnamon “twigs.

It’s all about fun foods for the whole family. My kids love to get in on the action and help prepare our ghoulishly good feast!

Devilishly Good Halloween Menu
Spider Sandwiches
Rib Bones
Mummy Dogs
Worm Punch

Go all out this All Hallows’ Eve and fill your table with these frighteningly fun party foods.

Happy Halloween!!!

Spider Sandwiches

Serves 12

24 slices wheat sandwich bread
2 cups creamy peanut butter
1 ½ cups grape or strawberry jelly
24 raisins
2 cups Cheetos

Using a 3-inch round cookie cutter, cut a circle from each bread slice.  Discard the edges. Spread about 2 tablespoons peanut butter and 1 tablespoon jelly on half of the bread rounds. Lay three Cheeto “legs” on each side of the bread rounds. Top with the remaining bread slices.  Make 2 small indentions on the top of each sandwich for the “eyes.”  Press a raisin into each. 

Mummy Dogs

Serves 10

1 can (11 oz.) refrigerated bread sticks
10 hot dogs
20 capers
French’s Yellow Mustard

Heat oven to 375°F.

Unroll the dough. Using 1 dough strip for each, wrap hot dogs to look like mummies. Place on ungreased baking sheet.  Press 2 capers on each for “eyes.”

Bake 12 to 15 minutes or until light golden brown.  Serve warm or at room temperature with French’s Yellow Mustard on the side.

Worm Punch

Serves 12

1 0.13-oz. package lemon-lime Kool-Aid
1 cup sugar
8 cups water
1 6 oz. can frozen orange juice concentrate, defrosted
4 cups ginger ale
Worm cubes (ice cubes with gummy worms frozen inside)

Empty the Kool-Aid package into a punch bowl. Add the sugar, then the water and stir until dissolved. Stir in the orange juice. Just before serving, add the ginger ale and worm cubes.  Garnish each cup with a gummy worm.

Adult variation: Add vodka to taste to turn this worm infested beverage into a “grown-up” libation.

***Photos by the talented Jay Adkins.  Food Styling by Jennifer Chandler.

Potato Chip Chicken Fingers

Old-fashioned fried chicken is good, but I think my version raises the bar.

What’s not to love about the marriage of potato chips and fried chicken tenders?!

This recipe was one of the most popular dishes at my old restaurant Cheffie’s Market & More. We couldn’t keep them in stock.

When I was writing my cook book Simply Suppers: Comfort Food Your Whole Family Will Love, I knew I had to include a fried chicken recipe.   Mashed potatoes, mac-n-cheese, meatloaf, apple pie and fried chicken … all prerequisite recipes for a “Comfort Food” book.

I have to admit classic Southern Fried Chicken is not a dish that was in my everyday repertoire.  We all have those foods that we consider just easier to have someone else make … for me that was fried chicken. I start playing around with recipes and really wasn’t 100% happy with my results.  They were good … but not over the top.

Then I had one of those “A – Ha!” moments!  Why was I messing around with buttermilk marinades, when I already had a super-duper fried chicken finger recipe?! 

This recipe is so easy. I take the guess work out frying by having you just brown then chicken in the oil … and then finish cooking the tenders in the oven.  That way you have perfectly cooked chicken tenders every time.

I can guarantee this recipe will be a hit for your friends and family!

Enjoy!

Potato Chip Chicken Tenders
From Simply Suppers by Jennifer Chandler

1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 large eggs, lightly beaten
1 bag (11-ounce) Lay’s® potato chips, crushed
4 boneless, skinless chicken breasts (about 11/2 pounds)
Vegetable oil, for frying

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

Place the flour in a shallow bowl and season generously with salt and pepper. Place the beaten egg in another shallow bowl. Leave the crushed potato chips in the bag. (This way you don’t dirty another dish!)

Rinse the chicken and pat dry with paper towels. Slice each chicken breast lengthwise into 4 or 5 strips. Generously season the chicken with salt and pepper. Working in small batches, lightly dredge both sides of the chicken in the seasoned flour, shaking off the excess. Next dip the chicken in the egg wash to coat completely, letting the excess drip off. Then dredge the chicken through the crushed potato chips, evenly coating on all sides. Place the prepared chicken on a baking sheet or cutting board.

In a large stockpot or Dutch oven pour enough oil so that there is an approximately a 1-inch layer of oil. Over medium-high heat, warm the oil until a few droplets of water sizzle when carefully sprinkled in the pot. In batches so as not to over crowd the pot, cook the chicken until golden brown, about 3 minutes per side. Transfer the chicken to a baking sheet lined with parchment paper. Transfer to the oven and bake until the chicken is cooked through, about 15 to 20 minutes. Serve warm.

Serves 4 to 6.

Cooking Tip: I like to serve this with my homemade honey mustard sauce.  Just whisk together equal amounts French’s® yellow mustard, whole-grain Dijon mustard, and mayonnaise. Add honey to taste.

Freezes well: The prepared but uncooked chicken fingers freeze well. To prevent sticking, freeze the chicken fingers in a single layer on a baking sheet before placing them in a container or freezer bag. When you are ready to cook the chicken fingers, no need to thaw. You can fry them frozen.

 

Memphis Mustard Slaw

Down in Memphis, we prefer a tangy mustard cole slaw with our barbeque rather than the traditional mayonnaise variety.

Charlie Vergos’ Rendezvous Ribs makes the best in town.  To me, their slaw should be just as “World Famous” as their ribs! Their tangy mustard dressing is perfectly balanced by a hint of vinegar. This slaw’s bold flavors perfectly compliment their legendary dry ribs.

When I was writing my cook book Simply Salads, I knew I needed to include a version of my hometown’s famous slaw.  I couldn’t get the secret recipe from the Vergos family … but I did learn that the base is good old French’s® Yellow Mustard. Nick Vergos told me that the Rendezvous has been using only that mustard since day one.

So with that tip as my start, I started playing around with the recipe.  After a few trials (and errors!), I am happy to say that my bright yellow slaw is pretty close to what’s serve at the Rendezvous.  Sometimes, I even give it a dash of the Rendezvous’ Dry Rub Seasoning just like they do at the restaurant.

So whether you are grilling ribs or chicken at your next barbecue, consider whipping up a batch of this tangy Memphis Mustard Slaw.

Enjoy!

Memphis Mustard Cole Slaw
From Simply Salads by Jennifer Chandler

For the dressing:
1/4 cup French’s® yellow mustard
1/4 cup cider vinegar
1/2 cup freshly squeezed lemon juice
1 ½ cups sugar
Kosher salt and freshly ground pepper

For the salad:
1 bag (16 ounces) Classic Cole Slaw blend
1/2 green bell pepper, seeded and finely chopped
2 tablespoons celery seed
Hot sauce, to taste

For the dressing:
In small bowl whisk together the mustard, vinegar, lemon juice, and sugar until the sugar has dissolved.  Season with salt and pepper to taste.

For the salad:
In a large salad bowl toss together the slaw, green bell pepper, and celery seed.  Add the dressing to taste and gently toss until well combined. Season with the hot sauce to taste.

Cuban Sandwich

In the early 1900s, the Cuban sandwich (known as “a sandwich Mixto” in Cuba) became a popular lunch food for workers in both the cigar factories and sugar mills of Cuba. When Cuban immigrants came to South Florida, they brought their favorite sandwich with them. To this day, these tasty, toasted sandwiches have remained the favorite snack of Tampa and Miami.

But you don’t have to head to Miami to enjoy this Cuban favorite. It’s easy to make this popular pressed sandwich at home.

Enjoy!

Cuban Sandwich

1 1-pound loaf of ciabatta bread, ends trimmed and cut into 4 pieces
4 tablespoons prepared yellow mustard
4 teaspoons unsalted butter
8 slices Swiss cheese
1/2 pound thinly sliced baked ham
8 ounces roast pork, sliced
1/2 cup sliced dill pickles

Cut the bread in half lengthwise and place on a work surface. To assemble the sandwiches, evenly spread the insides of each sandwich with 1 tablespoon of the mustard and lightly butter the outside of each sandwich with 1 teaspoon of the butter. Inside each sandwich, layer 2 slices of the cheese, 1/4 of the ham, 1/4 of the pork, and 1/4 of the pickles. Close the sandwiches. 

Heat your panini maker or sandwich press to medium-high. Place the sandwiches inside, press down, and grill until the cheese is melted and the bread is toasted, about 8 minutes. Serve warm.

Serves 4.

Cooking Tip: If you don’t have a panini press, you can cook the sandwiches on a griddle or skillet. To create the “pressed” sandwich, place a heavy skillet on top of the sandwich and press down as it cooks.

Variation: Ciabatta bread is an Italian white sandwich bread. If you can’t find it at the bakery, use crusty sandwich rolls instead.


Jennifer Chandler

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