Food Wishes Honey Mustard
Robyn Ruder
How great is this? I agree with you on the "why-can't-we-use-both?" front, but this is so quick and easy that I'm tempted to make this on three occasions to taste the difference between just yellow, just dijon, and both together.
As always, thanks for another great inspiration.
I tried this one but it did not turn out to be as good as yours. But it was appreciated by all in our family. Next time I want to try making it still better. I have already taken out prints of your recipe.
I'm starting to think I'm going to have a mustard based Super Bowl. Looking forward to trying this along with the chicken fingers. I loved, and have fixed a couple times now, your mustard wings recipe. Oh so good! Those will be made Super Bowl Sunday fo' sho!
FYI, I received a Hickory Farms brand cranberry mustard for Christmas and man is it good! I used some in a meatloaf recently and everybody loved it and was asking for the recipe. Of course I learned how to make a great meatloaf from Chef John thanks to Food Wishes!
Hey Chef,S.O.S.
Loved your U tube spot, just wanted to know if you have a "RUSSIAN" dressing recipe for your Super Bowl wings. I want to make the wings but haven't seen a recipe for the dressing that I liked. Thanks again.
"Frozen in NYS"
I've been doing the sauce ever since I watched your video with honey-mustard wings. I took that mix and added the mayo, and cut out some of the honey. Wow, I see I was right on. I'm just wondering, over there you use cider vinegar, and here you use rice, when to use what?
Next, add the honey, mustards and stir together, followed by the stock. Simmer for around 10 mins before adding the cream. Continue to simmer the sauce for a couple of minutes longer until thickened. It can be used to marinade or bake meat, or as a dressing.
Last night we were to the doctor with 20 year old dd as she had a finger that was swollen and super sore. By the time.we gt there both hands were swollen and itchy. Doctor figured some sort of allergic reaction and prescribed Benadryl and a steroid burst.
This morning dd seemed fine but then ate some honey mustard Pringles (only thing she ate today) and her hands started swelling and she said her lips were tingly and her heart rate was up and she said it was harder to breathe.
We are headed there in a few minutes. This DD has never had any food or other big allergic reactions. She ate some of the Pringles yesterday afternoon before the hand swelling so those are a likely culprit as they were a new food/flavor to her and common to both reactions.
I plan to ask for epi pen today just in case. It is hard not knowing to call help early and then not really need them (like today) or risk waiting too long. Even running priority 1 we are at least 15+ minutes from help.
Edited to add: some people (including myself) have a sometimes allergy to MSG. We can get away with it sometimes, but if we're already in a histamine response situation, the MSG allergy kicks in. Obviously, we should avoid msg, but it's weird that it only gets us when we were already in trouble.
There's something about honey mustard flavoring. I've had allergic rations to snack mixes with it, enough times that I avoid it. I don't think it's turmeric because I can use that in regular cooking.
My other random thought is potato allergy related to latex allergy. She does not have a known latex allergy but had major surgery 2 weeks ago and then dental work Monday so might have had a lot of exposures recently.
I would definitely ask for an epi pen right away and then make an appointment with an allergist. We suspected milk/wheat with DD but were not sure so he did a panel with the most common allergens. It turned out to be corn.
That was anaphylaxis. You did the right thing calling ER. The ambulance should have done an epi pen (assuming they didn't). My son's first ever reaction "resolved," and then later became biphasic. He went into shock with that second/biphasic reaction. The reactions not treated with an epi are more likely to do that. In other words, I think they mis-handled her based on what you wrote, but I'm glad she's ok.
She does need allergy testing. My first guess is mustard, it's a seed and required to be labeled as an allergen in ingredients in Europe (I think it's a top 14). It's a significant allergen and can cause anaphylaxis. Avoid all the ingredients listed in those chips until she has testing and have her carry an epi (get as soon as possible) everywhere. Anaphylaxis is any two body systems. She'll want to read up on symptoms so she can recognize it. adding: I'd remove anything containing mustard from my house until I knew that wasn't it or at least have any family members eating mustard containing foods be careful with crumbs and wash hands after eating.
We just don't know. I just don't really have time to have food allergy reactions right now...as if any mom ever does. She had surgery 2 weeks ago and has some other medical appointments coming up, other DD had a big medical thing a few weeks ago and has surgery coming up, and MIL is on hospice.
When you mentioned the swollen hands, it made me wonder about serum sickness. Has she been on an antibiotic recently? Serum sickness is an allergic reaction that is delayed, so it appears at the end of a run of antibiotics (7 days or more after the first exposure), instead of when the drug is first ingested. Swollen hands, itchiness, and hives are symptoms.
This recipe is one I made so long ago that I had to remake it because the photos were so old. Not that food photos go bad but they were from 2011, my first year of blogging, and to be honest they were pretty awful as made evident by the photo below. Comparing it to the newer photo above makes me want to go back through all my oldest posts and take new pictures for them.
Thankfully no matter what the picture looks like this chicken is easy and delicious. Mix the honey mustard sauce, pour it over the chicken, and bake. Then serve it with your favorite starch and vegetable. The first photo from when I made this in 2011 was pictured served with sugar snap peas and sweet potato tater tots. The sweet potato tater tots were awesome with it because I love sweet potatoes with honey mustard. This time however I went with wild rice and roasted broccoli because I happen to be overloaded of broccoli at the moment O:-).
Once again, I am partnering with Produce for Kids and Acme Markets this year to help spread awareness about their campaign with Feeding America. Through partnerships with Produce for Kids, ACME and select fruit and vegetable companies have raised more than $280,000 to benefit children's charities. I really enjoy when I can use my platform to help spread the word about causes such as this.
The annual Produce for Kids Campaign is taking place at all ACME Markets now through June 2. Be on the lookout out for the Produce for Kids logo near participating fresh produce to find out how you can make a difference! Last year, ACME Markets & Produce for Kids donated over 170,000 meals to Feeding America! Find out how easy it is to help end hunger in America.
The Produce for Kids Campaign will be supported by more than 32 participating produce suppliers, representing nearly every major category of fresh produce. Grocery shoppers are encouraged to purchase more nutritious fruits and vegetables and in exchange, suppliers will make a donation to Feeding America and other community organizations. Every time you purchase one of the Brands below through June 2, 2016...You help feed a local family.
For my recipe, I decided to go with mushrooms. Not all kids (or adults for that matter) give mushrooms a chance. Mushrooms are so versatile and can be flavored in a variety of ways. My husband counts mushrooms as one of his top 5 favorite foods. My 12 year old niece is also crazy for them. My 11 year old daughter will eat them in soups and my 14 year old son...well he's not there yet, lol!
I decided to give the mushrooms a flavor profile of honey mustard and decided to roast them vs grill them to keep them moist the way mu kids like them. I actually haven't seen them this way before and thought...Hmmm, kids love honey mustard...wonder if they'd enjoy mushrooms that way. I'd say these Roasted Honey Mustard Mushrooms were a hit, they were gone pretty quick!
I made them 2 ways, one batch was with a honey mustard garlic sauce, the other I used Vidalia onions. Both were good. My husband said he really couldn't tell the difference. It just depends on what you want to go with or if you want to use both garlic and onion.
For the mushrooms, I used To-Jo Mushrooms which are a Philadelphia area staple. I've actually met the brothers, (Tony and Joe) that now run the family business Kennett Square, Pennsylvania, and I have to say that when I heard them speak a few years ago, I was enthralled! The whole process from beginning to end is just so interesting and the brothers were so passionate about what they do. They work those mushrooms every-single-day-of-the-year!
Serve these Roasted Honey Mustard Mushrooms over sauted spinach or alone as an accompaniment to your favorite meat or fish. The kids may just fall for them...My husband sure did! He kept saying how delicious they were. I roasted them on skewers, because...let's face it, food on sticks is fun! You can skewer them or roast them loose, your call.
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