Mustard Videos

You have the right to be a picky eater. ** Thanks to Matt Cassatta and Sean Cameron! **nhttp://www.youtube.com/thesepeoplecomedynhttp://www.youtube.com/thescameron Author: averagebetty Keywords: average betty matt cassatta sean cameron funny girls cooking comedy recipe food fried chicken fingers buttermilk honey mustard sauce picky eater nature special nigel spottington cute animals this week half vegan mating habits second amendment guns Added: November 23, 2008

How to make Deviled Chicken with Roasted Vegetables. Deviled chicken with roasted vegetables is a delicious dish for a busy weeknight -because you can prepare everything in advance. Visit www.HolidayKitchen.TV for printable recipes and to buy the DVD

Recipe: Pork chops serves 4 1 can of cooking spray 4 one-inch thick boneless loin pork chops 1 dash of black pepper 1 dash of salt 1/2 cup of peach preserves 2 tablespoons of dijon mustard 1 tablespoon of water Spray a non-stick frying pan with the cooking spray and heat over med-high heat.Sprinkle both sides of the chops with salt and pepper and add to the skillet.Sear 1 minute on each side, then reduce heat to medium.Cook 3-4 minutes on each side. Remove from skillet and keep warm. Mustard SauceAdd the peach preserves, mustard and water to the skillet. Cook for 2 minutes, stirring constantly. Spoon the sauce over the pork chops and serve. Adapted from: Debra Fioritto Weber

A traditional roast pork takes hours to make and is full of fat and calories. This week, host Michelle Koen shows you how to turn this dish into a quick, healthy and delicious mid-week meal. Serves 2 400g/14oz pork fillet (tenderloin) 1/4 cup wholegrain mustard 1.5 teaspoon (sugar free) maple-flavored syrup 1/2 red onion, sliced into wedges 1 teaspoon olive oil 2 large Granny Smith apples, thinly sliced 1/4 cup no-sugar-added 100% apple juice 1 tablespoon brown sugar OR sugar free maple-flavored syrup 1/4 cup vegetable or beef stock 2 tablespoons no-sugar-added 100% apple juice Preheat oven to 500?F/260?C/Very Hot Trim any white bits (fat and sinew) off the pork fillet. Combine the mustard and syrup in small bowl and then coat the pork fillet with this mixture. Place the fillet in a baking dish or oven-proof skillet. Combine the sliced onion in a bowl with the olive oil and mix to coat. Add the onion to the baking dish around the edges of the pork. Place the baking dish in the oven for 20 minutes. Meanwhile, combine the apple, 1/4 cup apple juice and sugar/syrup in a small saucepan and simmer, covered, for 10 minutes. Remove the lid and continue to simmer until all liquid has evaporated and the apple starts to brown around the edges. When the pork has finished cooking remove it to a plate to rest for 5 minutes, covered with aluminum foil. Combine the remaining apple juice and stock and pour into the pan the pork cooked in. Place the dish over moderate heat. Scrape the pan to deglaze it and gently simmer the sauce until it thickens. Slice the pork and serve with rocket/arugula, stewed apples and top with the sauce.