Pretzel Crusted Cheese With Spicy Mustard Recipes

PRETZEL-CRUSTED CHICKEN BREASTS WITH CHEDDAR MUSTARD SAUCE

Steps:

• Preheat a large non-stick skillet with a 1/4-inch of vegetable oil over medium-high heat
• Sprinkle a little water into four medium food storage baggies
• Place 1 chicken breast in each bag and seal it up, pushing out excess air
• Use the bottom of a heavy pot or pan and pound each breast until flat, just shy of busting out of the bag
• Repeat with the other 3 chicken breasts
• Place the pretzels in a food processor or blender and grind until fine
• Transfer the ground pretzels to a shallow dish, add the thyme and some salt and pepper
• Crack and beat 2 eggs in a second shallow dish with a splash of water
• One at a time, coat each chicken breast in the egg and then the ground pretzels
• Add the pretzel-coated chicken breast to the hot oil
• Cook in a single layer, in 2 batches if necessary, about 3 or 4 minutes on each side, until the juices run clear and breading is evenly browned
• While the chicken is frying, in a medium saucepot over medium heat, melt the butter and add the flour to it
• Cook flour and butter for 1 minute and then whisk in the milk
• When the milk comes to a bubble, stir in the cheese and mustard with a wooden spoon
• Season with a little salt and pepper, and remove cheese sauce from the heat
• Transfer the fried pretzel-crusted chicken breast to a serving plate, drizzle with the mustard cheddar sauce, then sprinkle with a little parsley, finely chopped onion and sour dill pickle
• Serve lemon wedges alongside

PRETZEL-CRUSTED PICKLE CHIPS WITH MUSTARD SAUCE

Steps:

• Make the sauce: Mix the onion, both mustards, the mayonnaise, paprika, garlic powder and salt to taste in a bowl. Set the sauce aside.
• Make the chips: Heat 1/2 inch vegetable oil in a large skillet over medium heat. Gently pat the pickle slices dry with a paper towel.
• Put the pretzels in a large resealable plastic bag and crush into coarse crumbs using a rolling pin or heavy pan; transfer to a plate. Whisk the eggs in a shallow bowl and put the flour in another bowl. Dredge the pickle slices in the flour, shaking off any excess; dip in the beaten eggs, then dip in the pretzel crumbs, turning to coat. Working in batches, fry the pickles until golden and crisp, about 1 minute per side. Drain on paper towels and sprinkle with celery salt, if desired. Serve warm with the mustard sauce.

HONEY-KISSED PRETZEL CRUSTED PORK LOIN

Steps:

• Heat oven to 375 degrees F. Combine honey, stone ground mustard, 1 tablespoon Dijon mustard and jalapeno in small bowl. Place crushed pretzels in shallow pan.
• Coat loin filet with honey mixture; roll in crushed pretzels and place on rack in shallow roasting pan. Roast at 375 degrees F for 30 to 35 minutes per pound until internal temperature reaches 150 degrees F. Let stand 10 minutes before slicing.
• Meanwhile, make sauce to serve with pork. Melt butter in small saucepan; add garlic and saute 1 minute. Stir in wine and 2 tablespoons Dijon mustard. Bring to a boil; reduce heat and simmer until reduced to about 1/2 cup.
• To serve, slice pork and drizzle with butter sauce.

PRETZEL BITES WITH MUSTARD CHEESE SAUCE RECIPE BY TASTY

Steps:

• Preheat oven to 425ºF (218 C)
• Roll pizza dough into balls slightly smaller than the size of a golf ball.
• Bring a pot of water to a simmer, then stir in the baking soda. Add dough balls and cook for 30 seconds. Remove from the water and place them on a parchment-lined sheet tray.
• Brush each dough ball with egg wash and sprinkle with a bit of coarse salt. Place tray in oven and bake for 10-12 minutes, until pretzels turn a deep brown color.
• Melt the butter in a saucepan over low heat. Whisk in the flour and cook for 1 minute. Pour in the milk while whisking. Cook for 2-3 minutes, stirring occasionally, until the milk begins to thicken slightly. Add in the French's Honey Mustard, cheese, apple cider vinegar, salt, and pepper. Whisk until cheese melts and the sauce is smooth. Let the cheese sauce bubble for a few more minutes to thicken up slightly. Serve immediately with the pretzel bites!
• Enjoy!

SOFT BAKED PRETZELS AND A CHEESY MUSTARD DIP

Steps:

• Cheese sauce -- Add the beer (or milk), cheese, mustard, and onion to a small sauce pan and heat up. Garnish with the sauteed bacon.
• Bread -- Separate the 12 bread sticks and then cut each lengthwise in half to make 24 bread sticks. Now roll each one to make a small rope. Now make a knot. I don't care how you make the knot, use any design you want. I like to make a '"O" the cross the bottom and twist and then flip the cross piece back over the "O", but again, just make a knot, it isn't important that they look perfect.
• Brush the breadstick with egg and then add the salt. Bake 375 for about 15 minutes until golden brown.
• Serve with the cheese sauce. The perfect quick appetizer.

PRETZEL CRUSTED CHICKEN BREAST WITH CHEDDAR CHEESY MUSTARD SAUCE

Steps:

• Preheat a large non-stick skillet with a 1/4-inch of vegetable oil over medium-high heat.
• Sprinkle a little water into four medium food storage baggies. Place 1 chicken breast in each bag and seal it up, pushing out excess air. Use the bottom of a heavy pot or pan and pound each breast until flat, just shy of busting out of the bag. Repeat with the other 3 chicken breasts.
• Place the pretzels in a food processor or blender and grind until fine. Transfer the ground pretzels to a shallow dish, add the thyme and some salt and pepper.
• Crack and beat 2 eggs in a second shallow dish with a splash of water.
• One at a time, coat each chicken breast in the egg and then the ground pretzels.
• Add the pretzel-coated chicken breast to the hot oil. Cook in a single layer, in 2 batches if necessary, about 3 or 4 minutes on each side, until the juices run clear and breading is evenly browned.
• While the chicken is frying, in a medium saucepot over medium heat, melt the butter and add the flour to it.
• Cook flour and butter for 1 minute and then whisk in the milk.
• When the milk comes to a bubble, stir in the cheese and mustard with a wooden spoon.
• Season with a little salt and pepper, and remove cheese sauce from the heat.
• Transfer the fried pretzel-crusted chicken breast to a serving plate, drizzle with the mustard cheddar sauce, then sprinkle with a little parsley, finely chopped onion and sour dill pickle.
• Serve lemon wedges alongside.