Easy Sassy Mustard Chicken

Directions:

Combine the first 5 ingredients and set aside. Place flour in a shallow container. Toss each piece of chicken individually in the flour, shake off excess. In a large skillet, heat 2 T of olive oil and brown chicken on both sides. Remove chicken and set aside. In the same pan, add the remaining olive oil and cook onions and mushrooms about 7 minutes or until tender. Add the mustard/soup mixture and stir being sure to incorporate the brown bits from the pan. Return chicken to the pan and bring to a boil. Reduce heat and simmer until chicken reaches 165 degrees (about 15 minutes). Serve over your favorite rice!

Sassy Shrimp Pasta Salad

Directions:

Cook orecchiette pasta in salted boiling water. Remove pasta with a slotted spoon and cool on paper towels. DO NOT THROW OUT PASTA WATER. Keep on heat and add shrimp, 3 T Old Bay and cook until just pink. Drain and cool, then peel. While shrimp are cooling, combine lemon juice and Sassy Mustard. The=en whisk in the olive oil until smooth. Then whisk in garlic, crushed red pepper, black pepper and 1 tsp Old Bay seasoning.

Finally combine all ingredients and toss until well coated. Store in refrigerator for at least 24 hours until serving to meld flavors.

Sassy Sloppy Joes

Directions:

*Preheat oven to 350 degrees. Grease a baking dish large enough to hold all the rolls.

Cook onion, bell pepper, and garlic in olive oil in a large skillet until done. Increase heat and add the ground beef. Cook until done and drain fat. Reduce heat to low and add salt, pepper, chili powder, tomato paste. Stir to combine, remove from heat and set aside.

*Heat butter and garlic in saucepan until buer is melted. Stir in parsley.

*Cut rolls in half longways. Put boom half of rolls in pan and brush with Sassy Mustard. Place half of cheese on rolls, top with meat mixture, the rest of the cheese and nish with sliced pickles. Brush with garlic butter mixture.

*Cover tightly with foil and bake for 12 minutes. Uncover and bake for 5 more minutes. Separate rolls to serve.

Sassy Mustard Vinaigrette

Directions:

Combine vinegar and minced shallot and let sit for 5 minutes. Add all other ingredients and combine until emulsified. I like to do this in a jar.

Sassy Mustard Meatloaf

Directions:

Preheat oven to 350°F. Combine topping sauce ingredients and put aside. Mix all meatloaf ingredients together. Place the meatloaf mixture into a large loaf pan (mine is about 9x5 ½). Bake for about 50 minutes. I like to take it out at this point and check the middle with a fork. Go a lile longer if it’s not done. When it’s done, drain the fat, and cover it with the sauce. Bake 10-15 more minutes and remove from oven. Let rest for 10 minutes before slicing. We LOVE to slice cold meatloaf the next day and fry it in a pan. It’s good alone or makes a great sandwich!

Sassy Mustard Ham Salad

Directions:

Combine ham and green onions and pulse in Cuisinart until combined. Mix together the next 4 ingredients and pulse with the ham and green onions. Stir in the chopped pecans by hand. Refrigerate at least 1-2 hours before serving. is is MUCH beer made a day before serving. Wonderful on a sandwich or served as an appetizer with crackers.

Sassy Mustard Marinated Grilled Chicken

Directions:

Mix Sassy Mustard, soy sauce and lemon juice. Reserve 3 tablespoons of the Sassy Mustard sauce. Place chicken breasts in a Ziploc bag and add the remaining sauce. Marinate for 4-5 hours in the refrigerator. Preheat your grill to medium heat and grill the chicken for 7 minutes on each side or until the juices run clear. The internal temperature of the chicken should reach 165 degrees.

Sassy Southern Deviled Eggs

Directions:

Hard boil your eggs and let them cool before peeling. Slice eggs in half long-ways. Remove the yolks and mash with a fork until smooth. Add the Sassy Mustard, dill pickle relish, and pepper and mix into yolks. Either spoon or pipe the egg yolk mixture into the egg whites. Sprinkle with a little Paprika to garnish.

Sassy Black-Eyed Pea Salad

Directions: Combine the first 7 ingredients in a bowl. Whisk the last 4 ingredients to make the

dressing. Add to bowl and stir well to combine. Chill at least 2-3 hours or overnight to meld flavors.