Honey Mustard Bbq Bread Recipes

HONEY MUSTARD BBQ PORK MEDALLIONS

Honey Mustard BBQ Pork Medallions image

These quick and easy pan-fried pork medallions with a honey-mustard sauce are tender on the inside and crispy on the outside.

Provided by Smithfield(R)

Categories Trusted Brands: Recipes and Tips Smithfield®

Time 25m

Yield 4

Number Of Ingredients 5

Ingredients

1 Smithfield® Mesquite Seasoned Loin Filet
2 tablespoons honey
2 tablespoons stone ground mustard
1 ½ cups corn flake cereal, slightly crushed
2 tablespoons olive oil

Steps:

Cut loin filet diagonally into 1-inch thick slices; flatten with heel of hand.
Combine honey and mustard in shallow dish; mix well. Dip pork slices into honey mixture then coat both sides with cereal.
Heat oil in large skillet over medium-high heat. Cook pork medallions about 3 minutes per side until internal temperature reaches 150 degrees F.

Nutrition Facts : Calories 464 calories, Carbohydrate 19.3 g, Cholesterol 94 mg, Fat 34.2 g, Fiber 0.3 g, Protein 19.4 g, SaturatedFat 11.1 g, Sodium 252.3 mg, Sugar 9.7 g

HONEY MUSTARD LOAF

Honey Mustard Loaf image

Rave reviews will come your way when you present this golden bread. For a flavorful variation, I sometimes add 1/2 teaspoon dried oregano and thyme to the dough.

Provided by Taste of Home

Time 1h5m

Yield 1 loaf.

Number Of Ingredients 9

Ingredients

1 package (1/4 ounce) active dry yeast
3/4 cup warm water (110° to 115°)
2 eggs
3 tablespoons honey
3 tablespoons Dijon mustard
2 tablespoons butter, softened
1 teaspoon salt
1/8 teaspoon ground turmeric, optional
3 to 3-3/4 cups all-purpose flour

Steps:

In a large bowl, dissolve yeast in warm water. Add 1 egg, honey, mustard, butter, salt, turmeric if desired and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; shape into a loaf. Place in a greased 9x5-in. loaf pan. Cover and let rise until doubled, about 1 hour. , Beat remaining egg; brush over top. Bake at 400° for 20 minutes. Cover loosely with foil. Bake 15-17 minutes longer or until golden brown. Remove from pan to a wire rack to cool.

Nutrition Facts : Calories 124 calories, Fat 3g fat (1g saturated fat), Cholesterol 30mg cholesterol, Sodium 242mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.

SLOW-COOKER HONEY MUSTARD BBQ SHORT RIBS RECIPE

Slow-Cooker Honey Mustard BBQ Short Ribs Recipe image

Explore our slow-cooker Honey Mustard BBQ Short Ribs Recipe. Simmer ribs in a sauce made of mustard, honey and BBQ sauce for fall-off-the-bone-tender ribs.

Provided by My Food and Family

Categories Home

Time 8h10m

Yield 8 servings

Number Of Ingredients 6

Ingredients

4 lb. beef short ribs
1 large onion, coarsely chopped
1/4 cup flour
1 cup KRAFT Sweet Honey Barbecue Sauce
1/4 cup honey
1 Tbsp. GREY POUPON Deli Mustard

Steps:

Place ribs in slow cooker; top with onions. Mix remaining ingredients; pour over ingredients in slow cooker. Cover with lid.
Cook on LOW for 6 to 8 hours (or on HIGH for 3 to 4 hours). Remove ribs from slow cooker; cover to keep warm.
Skim excess fat from sauce; return ribs to sauce. Stir gently until evenly coated.

Nutrition Facts : Calories 370, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 80 mg, Sodium 500 mg, Carbohydrate 29 g, Fiber 1 g, Sugar 23 g, Protein 28 g

HONEY MUSTARD BREAD

Honey Mustard Bread image

A recipe for your bread machine. This makes a great loaf to have for ham & swiss sandwiches for lunches.

Provided by PalatablePastime

Categories Yeast Breads

Time 2h20m

Yield 1 regular loaf

Number Of Ingredients 11

Ingredients

1/2 cup water (3/4 cup for large loaf)
1 1/2 cups white bread flour (2 cups for large loaf)
1/2 cup wheat flour (1 cup for large loaf)
1 teaspoon gluten (1 1/2 tsp. for large loaf)
2 teaspoons dry milk (1 tbsp. for large loaf)
2 1/2 tablespoons honey (1/4 cup for large loaf)
1/2 teaspoon salt (1 tsp. for large loaf)
1/4 cup chicken broth (1/2 cup for large loaf)
1 2/3 tablespoons Dijon mustard (2 1/2 tbsp. for large loaf)
1 teaspoon dried chives (2 1/2 tsp. for large loaf)
1 teaspoon fast rise yeast (or 2 tsp. active dry yeast, for large loaf use 2 tsp. fast rise yeast or 3 tsp. active dry yeast)

Steps:

Place ingredients into machine in the order given.
Operate machine according to manual instructions.
Note: You may use either the regular or rapid bake cycles on this loaf.

Nutrition Facts : Calories 1111.6, Fat 6.4, SaturatedFat 1.6, Cholesterol 5, Sodium 1665.7, Carbohydrate 234.8, Fiber 13.5, Sugar 46.3, Protein 32.8

HONEY MUSTARD AND RED ONION BARBECUED CHICKEN

Honey Mustard and Red Onion Barbecued Chicken image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons vegetable oil
1/2 red onion, chopped
1/4 cup apple cider vinegar
1/4 cup brown sugar, a couple of handfuls
1 cup chicken stock
1/2 cup prepared honey mustard (recommended: Honey Cup brand)
1/2 teaspoon allspice, eyeball it
1/2 teaspoon curry powder, eyeball it
4 pieces boneless, skinless chicken breast
4 boneless, skinless chicken thighs
Vegetable oil, for drizzling
Salt and freshly ground black pepper

Steps:

Preheat grill pan or griddle over medium high heat.
Pour 2 tablespoons vegetable oil into a small saucepan over moderate heat. Add red onions and saute 3 to 5 minutes. Add vinegar and reduce by half, 1 to 2 minutes. Add brown sugar and cook 1 minute to incorporate. Whisk in broth and honey mustard, allspice and curry. Bring sauce to a bubble and reduce heat to lowest setting.
Coat chicken with a drizzle of oil and salt and pepper, to your taste. Place chicken on hot grill and cook 4 or 5 minutes, then turn. Baste chicken liberally with sauce and cook another 5 minutes. Turn once again and baste. Cook 2 or 3 minutes more to cook through and transfer chicken to a platter and serve.

HONEY MUSTARD RIBS RECIPE BY TASTY

Honey Mustard Ribs Recipe by Tasty image

Here's what you need: baby back ribs, French's honey mustard, butter, honey, French's honey mustard, cayenne, McCormick ® Paprika, garlic powder, salt

Provided by Griffin Bohen-Meissner

Categories Dinner

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 rack baby back ribs, membrane removed
⅓ cup French's honey mustard
2 tablespoons butter
¼ cup honey
1 tablespoon French's honey mustard
½ tablespoon cayenne
½ tablespoon McCormick ® Paprika
1 teaspoon garlic powder
1 teaspoon salt

Steps:

Preheat grill for medium-low heat. The thermometer should reach about 300ºF (150°C)
Place ribs on a foil-covered sheet tray. Rub both sides of the ribs with olive oil and salt.
Brush French's Honey Mustard on both sides, covering all areas. Fold foil over ribs to form an enclosed packet. Use a knife to poke a few venting slits in each foil pack.
Place foil-wrapped rack on grill, close lid, and cook for 1-2 hours, until ribs are tender but not falling apart.
Glaze: Melt butter in a small saucepan over low heat. Add in the rest of the ingredients and whisk well. Let glaze simmer for 2-3 minutes. Remove from heat.
Unwrap the foil and spread the glaze all over the ribs.
Oil the grill and turn the heat up to high. Grill ribs on both sides until ribs become caramelized, 10-15 minutes.
Remove from grill, then let cool for 10 minutes before slicing and serving.
Enjoy!

Nutrition Facts : Calories 586 calories, Carbohydrate 28 grams, Fat 43 grams, Fiber 0 grams, Protein 19 grams, Sugar 25 grams

HONEY-MUSTARD CHICKEN TENDERS

Honey-Mustard Chicken Tenders image

The combination of honey and mustard has been around since ancient Egypt and Rome, and midcentury American cooks used it in any number of dishes, from baked chicken to glazed ham. But it wasn't until the 1970s and '80s, when restaurants started pairing the zesty sauce with breaded pieces of boneless chicken, that it became wildly popular. As a coating for chicken, honey mustard not only tastes great, but the acidity in the mustard helps keep the meat juicy. For hot honey mustard chicken tenders, add 1/2 teaspoon cayenne to the honey mustard. For an even quicker dinner, do steps 1 and 2 up to a day ahead. (Refrigerate the chicken and store the toasted panko at room temperature.) Eat the tenders dipped into barbecue sauce, hot sauce, ketchup, or - you guessed it - more honey mustard.

Provided by Ali Slagle

Categories dinner, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 cups panko bread crumbs
1/4 cup neutral oil (such as grapeseed or canola)
Kosher salt (such as Diamond Crystal)
3 tablespoons honey
3 tablespoons Dijon mustard
1 1/2 pounds boneless, skinless chicken breasts or tenders
Freshly ground black pepper

Steps:

Heat the oven to 450 degrees. Line a sheet pan with parchment paper or foil. Add the panko and oil to the sheet pan, season with 1/2 teaspoon salt, then stir with a fork until evenly moistened. Shake into an even layer. Toast in the oven, stirring with the fork halfway through, until golden brown, 3 to 5 minutes. Pick up the parchment and use it to funnel the toasted panko into a shallow bowl or pie plate. Set aside to cool. (Reserve the lined sheet pan.)
In a medium bowl, stir together the honey and mustard. Pat the chicken dry, then pound with a mallet or heavy skillet into an even thickness (about ⅓-inch thick). Slice lengthwise into 1-inch-thick strips. Cut any long strips in half crosswise. (If using chicken tenders, no need to pound or slice.) Season with salt and pepper, then add to the honey mustard and toss to combine.
Working with one strip at a time and removing dripping honey mustard, add the chicken to the panko mixture and use your fingers to pack the panko onto all sides of the chicken. (To avoid a big mess, designate one wet hand for touching the chicken and one dry hand for pressing in the panko.) Transfer to the lined sheet pan and repeat.
Transfer to the oven and bake, removing from the oven to flip halfway through, until the chicken is cooked through and the panko is browned, 10 to 15 minutes.