February 09, 2017

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Best Smokies

Lil Smokies with JoAn's Mustard

1 package Lil Smokies

1 package Puff Pastry

Thaw Puff Pastry and cut into thin strips and roll around the Lil Smokies. 

Bake at 350 degrees for 20  minutes

Serve hot with JoAn's Mustard

February 09, 2017

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Salmon with JoAn's Glaze

Salmon with JoAn's Glaze

1 Salmon filet with skin on

JoAn's GLAZE

2 Tablespoons Pineapple Juice

2 Tablespoons Butter - Melted

2 Tablespoons Soy Sauce

1 Tablespoon JoAn's Mustard

1 Pinch of JoAn's Salt

Mix together the Glaze ingredients.

Heat a skillet with a little olive oil, Add salmon and JoAn's Glaze - Cook for 5 minutes with lid on until fish is flaky.

February 09, 2017

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JoAn's Citrus Mustard Dressing

JoAn's Citrus Orange Dressing over Stuffed Chicken Thighs

1 Orange - Squeeze Orange for Juice

2 Tablespoons Balsamic Vinegar

2 Tablespoons Olive Oil

1 Tablespoon JoAn's Mustard

2 pinches JoAn's Salt

1 Garlic Clove minced

Mix together and serve over CHicken Thighs/Breasts or over salad.

 

February 09, 2017

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Chicken Thighs or Breasts

JoAn's Chicken Thighs or Breasts

4 Chicken Thighs or Breasts

4 Ounces Goat Cheese

3 Tablespoons JoAn's Mustard

Mix together goat cheese and mustard then stuff chicken thighs. Place on a baking sheet seam side down. Bake 350 degrees for 30 minutes covered with foil, remove foil and bake for another 10 minutes until lightly golden brown. Top chicken with JoAn's Citrus Mustard Dressing and serve.

February 09, 2017

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Glazed Carrots

Glazed Carrots

1# Baby Carrots

Blanch 4 minutes until tender

DRESSING

3 Tablespoons Butter

2 Tablespoons Light Brown Sugar

1 Tablespoon JoAn's Mustard

1 generous pinch of JoAn's Salt

Melt butter in a saucepan over the stove then add brown sugar, JoAn's Mustard and JoAn's Salt, whisk together until blended. Add blanched carrots and cook one minute. 

March 10, 2016

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Cheese Ball

Cheese Ball with JoAn's Mustard

8 oz. Cream Cheese

3 tlbs. JoAn's Mustard

Blend together and form into a ball. Roll in your choice of nuts.

Refrigerate an hour before serving. Can make the day before serving.

March 10, 2016

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Roasted Brussels Sprouts & Cauliflower

Roasted Brussels Sprouts from JoAn's Mustard

1 1/2 lbs. Brussels Sprouts - halved and trimmed

1/2 head Cauliflower - cut into pieces

3 tbsp. Olive Oil

3/4 tsp. JoAn's Salt

1/2 tsp. Freshly Ground Pepper

Garnish: Rosemary

Preheat oven to 400˚. On a baking sheet, toss the sprouts in olive oil and JoAn's Salt and pepper. Roast for 30-35 minutes, until crisp on the outside and tender on the inside. Shake the pan a few times to brown the vegetables evenly. Season with more JoAn's Salt and pepper if desired. Serve with Creamy Mustard Sauce. Garnish with Rosemary.

March 10, 2016

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Creamy Mustard Dipping Sauce

JoAn's Mustard Creamy Mustard Dipping Sauce

2 tsp. Cider Vinegar

1 1/2 tsp. Honey

1/3 c. JoAn's Mustard

1/2 tsp. JoAn's Salt

Whisk together all above ingredients and chill.

Serve over Roasted Brussels Sprouts and Cauliflower.

March 10, 2016

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Mediterranean Salad

JoAn's Mediterranean Salad

1 can Garbanzo Beans - rinsed

1 jar Artichoke Hearts - chopped

1 small can Black Olives - sliced

1/2 cup grape tomatoes - sliced in half

Pour Basic Vinaigrette over salad and chill a minimum of 30 minutes. 

 

March 10, 2016

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Basic Vinaigrette

Basic Vinaigrette with JoAn's Mustard and Salt

Basic Vinaigrette

Whisk together:

1/4 c. Red Wine Vinegar

1/4 c. Olive Oil

1/2 tsp. JoAn's Salt

2 tsp. JoAn's Mustard

Toss into Mediterranean Salad