Tuesday, December 14, 2010
Remodeled in 2011
Blog site being remodeled please check back after January 2011 for Mustard Girl Sunshine Entries! Big Squeeze to All and Happy Holidays
Wednesday, June 30, 2010
Happy Fourth of July!
What better way to celebrate the birth of the United States of America then to fire up the grill and enjoy a delicious brat! This is my favorite way to do it...
MOST IMPORTANT INGREDIENT IN THIS RECIPE: MUSTARD GIRL SWEET N' FANCY YELLOW MUSTARD
Mustard Girl Brat
MOST IMPORTANT INGREDIENT IN THIS RECIPE: MUSTARD GIRL SWEET N' FANCY YELLOW MUSTARD
Mustard Girl Brat
Ingredients:
10 uncooked brats
4 cans Pabst Blue Ribbon
10 uncooked brats
4 cans Pabst Blue Ribbon
2 medium yellow onions, sliced
MUSTARD GIRL SWEET N' FANCY YELLOW MUSTARD
10 brat buns
MUSTARD GIRL SWEET N' FANCY YELLOW MUSTARD
10 brat buns
Directions:
Put all of the brats into the bottom of a large pot. Add the onion and cover with beer. Bring the beer to a boil, then reduce heat and let simmer, uncovered, for 30 minutes.
Remove the brats from the pot and discard remaining contents.
Place the brats onto a medium grill and turn slowly until cooked.
Put each brat into a bun and top with MUSTARD GIRL SWEET N' FANCY MUSTARD
Serves: 10
Put all of the brats into the bottom of a large pot. Add the onion and cover with beer. Bring the beer to a boil, then reduce heat and let simmer, uncovered, for 30 minutes.
Remove the brats from the pot and discard remaining contents.
Place the brats onto a medium grill and turn slowly until cooked.
Put each brat into a bun and top with MUSTARD GIRL SWEET N' FANCY MUSTARD
Serves: 10
TIP: If cutting onions makes your eyes water, try putting them in the refrigerator a few hours before cutting.
Mustard Fun Fact: National Mustard Day is August 1st.
Happy Birthday to America and to all of the courageous heroes in our history that helped give birth to our Beautiful America- never forgotten. May fireworks light up your Fabulous Fourth of July Weekend, (along with some mustard girl mustard to light up those brats!) be merry and safe, and May God Bless America!
Wednesday, June 16, 2010
Grill Candy...
Any meat lover would agree that there is nothing better than the perfect hamburger...this Mustard Girl hamburger is the closest to perfection that I have ever tasted!
MOST IMPORTANT INGREDIENTS IN THIS RECIPE: MUSTARD GIRL STONE GROUND MUSTARD AND MUSTARD GIRL SWEET N’ FANCY YELLOW MUSTARD
Mustard Girl's Perfect Burger
Ingredients:
1 pound lean ground hamburger
1 pound ground lamb
1 cup onion, minced
1 Tablespoon of Worcestershire sauce
¼ cup MUSTARD GIRL STONE GROUND MUSTARD
½ teaspoon kosher salt
¼ teaspoon ground pepper
6 of your favorite hamburger buns
Your favorite condiments, including MUSTARD GIRL SWEET N’ FANCY YELLOW MUSTARD
Directions:
Heat your grill.
In a large bowl mix together the hamburger, lamb, onion, Worcestershire, MUSTARD GIRL STONE GROUND MUSTARD, salt, and pepper with a fork. Form the mixture into 6 hamburger patties, making sure to keep them at an even width from edge to center.
Place the hamburgers on the grill over medium heat. Cook for 5-7 minutes per side for medium rare or to your liking.
Place the hamburgers into the buns and top with your favorite condiments, including MUSTARD GIRL SWEET N’ FANCY YELLOW MUSTARD.
Serves: 6
TIP: To produce a uniform thickness for your hamburgers, form the meat into a ball and then push down the center with your fingers and thumbs while turning the meat inside your palms to form the circle.
Mustard Fun Fact: Yellow mustard gets its color from the spice turmeric.
Enjoy and always remember to have faith in your mustard seed and keep spreading your sunshine! Love, Mustard Girl
MOST IMPORTANT INGREDIENTS IN THIS RECIPE: MUSTARD GIRL STONE GROUND MUSTARD AND MUSTARD GIRL SWEET N’ FANCY YELLOW MUSTARD
Mustard Girl's Perfect Burger
Ingredients:
1 pound lean ground hamburger
1 pound ground lamb
1 cup onion, minced
1 Tablespoon of Worcestershire sauce
¼ cup MUSTARD GIRL STONE GROUND MUSTARD
½ teaspoon kosher salt
¼ teaspoon ground pepper
6 of your favorite hamburger buns
Your favorite condiments, including MUSTARD GIRL SWEET N’ FANCY YELLOW MUSTARD
Directions:
Heat your grill.
In a large bowl mix together the hamburger, lamb, onion, Worcestershire, MUSTARD GIRL STONE GROUND MUSTARD, salt, and pepper with a fork. Form the mixture into 6 hamburger patties, making sure to keep them at an even width from edge to center.
Place the hamburgers on the grill over medium heat. Cook for 5-7 minutes per side for medium rare or to your liking.
Place the hamburgers into the buns and top with your favorite condiments, including MUSTARD GIRL SWEET N’ FANCY YELLOW MUSTARD.
Serves: 6
TIP: To produce a uniform thickness for your hamburgers, form the meat into a ball and then push down the center with your fingers and thumbs while turning the meat inside your palms to form the circle.
Mustard Fun Fact: Yellow mustard gets its color from the spice turmeric.
Enjoy and always remember to have faith in your mustard seed and keep spreading your sunshine! Love, Mustard Girl
Wednesday, June 9, 2010
Mustard Girl Slow Ribs
These ribs take almost all day, but they are fairly low maintenance and absolutely delicious! They are perfect for summer and can be accompanied by Mustard Girl Sweet N Fancy Yellow Potato Salad, macaroni and cheese, or cornbread along with your favorite vegetable or salad. Enjoy!
MOST IMPORTANT INGREDIENT IN THIS RECIPE: MUSTARD GIRL SWEET N FANCY YELLOW MUSTARD
Mustard Girl Slow Ribs
Ingredients
Interesting Mustard Facts!
Americans use more mustard then any other place in the world and is the preferred condiment of choice at family picnics!
The saying, “cut the mustard,” means to live up to a challenge.... so hopefully we all will be having a good time this weekend with family and friends,cutting the mustard by consuming lots of mustard this weekend, as well as cutting the rug on that dance floor too!
Enjoy!
Along with Mustard Girl Sweet N Fancy Yellow on your Hot Dogs try this Yummy Red Bean and Rice Mustard Girl Fancy Yellow Dish as well- great for a side at any barbecue!
Mustard Girl Fancy Yellow Red Beans and Rice
2 ½ cups dried red kidney beans
2 tablespoons butter
1 medium onion
1 to 2 garlic cloves, minced
1 tablespoon all-purpose flour
1 pound cooked smoked sausage andoiulle or kielbasa
1 meaty smoked ham shank or pork hock
1 teaspoon ground pepper
½ teaspoon salt
2 tablespoons Mustard Girl Sweet N Fancy Yellow Mustard
5 cups hot, cooked white or brown rice
Rinse Beans. Combine. Bring to boil and drain al dente. In pan, melt butter, add onion and garlic. Sprinkle with flour slowly add beans, mustard, sausage, ham shank, black pepper and 6 cups of fresh water. Bring to boiling and simmer for 1/½ hours . Remove ham shank. Cut meat off bone and put meat back in pot. Simmer for 20 minutes more. Serve beans over rice.
Enjoy!
MOST IMPORTANT INGREDIENT IN THIS RECIPE: MUSTARD GIRL SWEET N FANCY YELLOW MUSTARD
Mustard Girl Slow Ribs
IngredientsRibs:
2 racks of pork ribs
1 1/2 Tablespoons kosher salt
1 teaspoon paprika
1/4 teaspoon ground cumin
1/8 teaspoon celery seed
1 teaspoon chili powder
1/4 teaspoon freshly ground pepper
Sauce:
3 Tablespoons unsalted butter
1/2 cup minced onion
2 cups ketchup
1/4 cup MUSTARD GIRL SWEET N FANCY YELLOW MUSTARD
1/2 cup cider vinegar
2 teaspoons Worcestershire sauce
8 dashes hot sauce
2 cans of Pabst Blue Ribbon beer
Directions:
Ribs:
Remove the ribs from the refrigerator and pat dry with paper towels. Lay the ribs on a jelly roll pan.
Sauce:In a medium saucepan over medium heat melt butter. Add the onions and sauté 3 minutes, being careful not to burn them.
In a small bowl mix together salt, paprika, cumin, celery seed, chili powder, and pepper. Rub the mixture all over the ribs, covering both the back and the front of each rack.
Cover the jelly roll pan with plastic wrap and let sit in the refrigerator for 4-6 hours.
Preheat the oven to 250 degrees. Prepare 4 pieces of wide heavy duty aluminum foil that are approximately one foot longer than each rack of ribs. Place each rack of ribs on top of 2 sheets of aluminum foil, bring the long sides up over the ribs, and roll to seal tightly. Fold over one of the short ends and roll to seal. Pour one can of beer into the open end and then seal that side as well. Place the aluminum foil packet on the jelly roll pan and repeat with the second rack. When both racks are prepared place them in the oven on the jelly roll pan and cook for 4-5 hours.
Preheat the oven to 250 degrees. Prepare 4 pieces of wide heavy duty aluminum foil that are approximately one foot longer than each rack of ribs. Place each rack of ribs on top of 2 sheets of aluminum foil, bring the long sides up over the ribs, and roll to seal tightly. Fold over one of the short ends and roll to seal. Pour one can of beer into the open end and then seal that side as well. Place the aluminum foil packet on the jelly roll pan and repeat with the second rack. When both racks are prepared place them in the oven on the jelly roll pan and cook for 4-5 hours.
Remove the pan from the oven and let sit for 10 minutes. Carefully open the packets to release the steam. Remove the ribs, brush with barbeque sauce, and serve.
Sauce:In a medium saucepan over medium heat melt butter. Add the onions and sauté 3 minutes, being careful not to burn them.Add ketchup, brown sugar, MUSTARD GIRL SWEET N FANCY YELLOW MUSTARD, cider vinegar, Worcestershire sauce, and hot sauce. Mix the ingredients together until the sugar has dissolved. Turn the heat down to low and let the sauce simmer for 10 minutes.
Serves: 4 people (easily doubles or quadruples)
TIP: When making barbeque sauce, double the recipe...you can always make pulled pork or barbeque chicken the next day!
Mustard Fun Fact: The National Mustard Museum is located in Middleton, Wisconsin.
Enjoy and always remember to have faith in your mustard seed and keep spreading your sunshine! Love, Mustard Girl
Wednesday, June 2, 2010
Mustard Girl Savory Wow Waffle
This savory waffle is great for those who like savory or sweet. It is perfect for breakfast, lunch or dinner. You can even split up the waffles into several pieces and serve it as a side dish with chicken or pork. It is incredibly versatile. For a vegetarian, omit the bacon; for a lower fat option, omit 4 of the 12 tablespoons of butter; for a spicier dish, add an extra Tablespoon of mustard. The sky is the limit with this delish dish!
MOST IMPORTANT INGREDIENT IN THIS DISH: MUSTARD GIRL STONEGROUND DELI MUSTARD
Mustard Girl Savory Wow Waffle
Ingredients:
MOST IMPORTANT INGREDIENT IN THIS DISH: MUSTARD GIRL STONEGROUND DELI MUSTARD
Mustard Girl Savory Wow Waffle
Ingredients:1 ¾ cup flour
1 Tablespoon baking powder
½ teaspoon salt
3 extra large eggs
12 Tablespoons unsalted butter, melted (1 ½ sticks)
1 ½ cups reduced-fat milk
1 Tablespoon MUSTARD GIRL STONEGROUND DELI MUSTARD
1 Tablespoon MUSTARD GIRL STONEGROUND DELI MUSTARD
½ pound thick cut bacon, cooked and crumbled
2 Tablespoons scallions, white and green parts sliced (1-2 scallions)
1 teaspoon tarragon, minced
¼ cup white cheddar cheese, shredded
Directions:
Preheat the waffle iron.
In a large bowl mix together the flour, baking powder, and salt. Make a well in the ingredients and set aside.
In a small bowl whisk together the eggs, butter, milk, and mustard.
Pour the wet ingredients to the dry ingredients and whisk until just combined.
Add the bacon, scallions, and tarragon and mix thoroughly. Add the cheese and stir until it is spread throughout.
Ladle the batter into the waffle iron and cook until lightly browned.
Serve immediately.
Serves: 4-5 people, makes 4-5 large waffles
TIP: When using baking powder in a recipe, use all of the batter right away. Leaving batter in the refrigerator that contains baking powder will cause it to fail to rise properly when cooked.
Mustard Fun Fact: Canada produces more mustard seed than any other country in the world.
Enjoy and always remember to have faith in your mustard seed and keep spreading your sunshine! Love, Mustard Girl
2 Tablespoons scallions, white and green parts sliced (1-2 scallions)
1 teaspoon tarragon, minced
¼ cup white cheddar cheese, shredded
Directions:
Preheat the waffle iron.
In a large bowl mix together the flour, baking powder, and salt. Make a well in the ingredients and set aside.
In a small bowl whisk together the eggs, butter, milk, and mustard.
Pour the wet ingredients to the dry ingredients and whisk until just combined.
Add the bacon, scallions, and tarragon and mix thoroughly. Add the cheese and stir until it is spread throughout.
Ladle the batter into the waffle iron and cook until lightly browned.
Serve immediately.
Serves: 4-5 people, makes 4-5 large waffles
TIP: When using baking powder in a recipe, use all of the batter right away. Leaving batter in the refrigerator that contains baking powder will cause it to fail to rise properly when cooked.
Mustard Fun Fact: Canada produces more mustard seed than any other country in the world.
Enjoy and always remember to have faith in your mustard seed and keep spreading your sunshine! Love, Mustard Girl
Sunday, May 30, 2010
Happy Memorial Day Weekend Everyone!
I hope everyone has a safe and wonderful Memorial Day Weekend! If you do some barbecuing this weekend make sure to pick up some Mustard Girl Mustards-certainly a yummy way to spread a little sunshine on all those Hot Dogs, Brats and mouth watering Hamburgers to keep those tastebuds happy!
Mustard Girl will be attending the Memorial Day Parade and the Silver Lake Memorial Day Picnic put on by the Lions Club this weekend that honors her Vets in her hometown of Laona, Wisconsin! Hopefully we all will be able to take the time at some point this weekend, or at any time we can, to honor our treasured and noble soldiers- those heroes who are with us, and for those heroes who selflessly sacrificed their lives fighting for Freedom for our Country. May we also stay committed to our moral obligation to our country everyday in the pursuit of liberty, justice and freedom for all...Please remember to thank a Vet any chance you get, God Bless and have a wonderful weekend!Interesting Mustard Facts!
Americans use more mustard then any other place in the world and is the preferred condiment of choice at family picnics!
The saying, “cut the mustard,” means to live up to a challenge.... so hopefully we all will be having a good time this weekend with family and friends,cutting the mustard by consuming lots of mustard this weekend, as well as cutting the rug on that dance floor too!
Enjoy!
Along with Mustard Girl Sweet N Fancy Yellow on your Hot Dogs try this Yummy Red Bean and Rice Mustard Girl Fancy Yellow Dish as well- great for a side at any barbecue!
Mustard Girl Fancy Yellow Red Beans and Rice
2 ½ cups dried red kidney beans
2 tablespoons butter
1 medium onion
1 to 2 garlic cloves, minced
1 tablespoon all-purpose flour
1 pound cooked smoked sausage andoiulle or kielbasa
1 meaty smoked ham shank or pork hock
1 teaspoon ground pepper
½ teaspoon salt
2 tablespoons Mustard Girl Sweet N Fancy Yellow Mustard
5 cups hot, cooked white or brown rice
Rinse Beans. Combine. Bring to boil and drain al dente. In pan, melt butter, add onion and garlic. Sprinkle with flour slowly add beans, mustard, sausage, ham shank, black pepper and 6 cups of fresh water. Bring to boiling and simmer for 1/½ hours . Remove ham shank. Cut meat off bone and put meat back in pot. Simmer for 20 minutes more. Serve beans over rice.
Enjoy!
Wednesday, May 19, 2010
Potato Salad: A Mustard Girl Classic
This recipe is a Mustard Girl classic!
Where I am from, Potato Salad is a necessity at any outdoor event. It is the best side dish that your barbeque could ask for. I find that the mustard in the Potato Salad is a perfect complement to the mustard on your brat, burger, or dog. The days are getting warmer, the chances for outdoor cooking more often, and the parties more abundant…make sure to bring this to your next party, it is a side dish that your host will most definitely appreciate!
Mustard Girl Sweet N Fancy Yellow Potato Salad
Ingredients:
2 1/2 pounds russet potatoes, 3 medium-large potatoes, peeled and cubed
Where I am from, Potato Salad is a necessity at any outdoor event. It is the best side dish that your barbeque could ask for. I find that the mustard in the Potato Salad is a perfect complement to the mustard on your brat, burger, or dog. The days are getting warmer, the chances for outdoor cooking more often, and the parties more abundant…make sure to bring this to your next party, it is a side dish that your host will most definitely appreciate!
MOST IMPORTANT INGREDIENT IN THIS RECIPE: MUSTARD GIRL SWEET N FANCY YELLOW MUSTARD
Mustard Girl Sweet N Fancy Yellow Potato Salad
Ingredients:
2 1/2 pounds russet potatoes, 3 medium-large potatoes, peeled and cubed2 ribs celery, finely chopped
1/2 cup small to medium yellow skinned onion, finely chopped
3 Tablespoons chopped pimento, drained
2 Tablespoons sweet pickle relish
2 Tablespoons sweet pickle juice
1/3 cup light mayo
1/3 cup MUSTARD GIRL SWEET N FANCY YELLOW MUSTARD
Salt and Pepper
2 Tablespoons chopped parsley, optional
1 Tsp paprika
6 hard boiled eggs
Directions:
1. Boil potatoes in salted water 10 to 12 minutes, or until tender.
2. Drain the potatoes and spread out on to a cookie sheet to cool quickly, about 10 minutes.
3. In a bowl, combine celery, onion, pimento, relish, mayonnaise and mustard.
4. Combine cooled potatoes with other ingredients. Stir in pickle juice and season with salt and pepper.
5. Peel hardboiled eggs, place each egg in egg slicer.
6. Decorate egg slices in a circle on top of potato salad in the bowl then sprinkle with parsley and paprika on top.
7. Enjoy!
Serves 8-10
TIP: For perfect hard boiled eggs every time, follow these instructions...1. Place the eggs in a saucepan and enough cold water to cover the eggs plus an extra inch. 2. Let the water come to a boil. 3. After 3 minutes remove the pan from the heat and put the lid on. 4. Let the eggs sit in the pan with the water for 8 minutes. 5. Run cold water over the eggs and let them sit for several minutes. 6. Peel and eat.
Mustard Fun Fact: A large amount of mustard seeds were put into King Tut’s tomb for his enjoyment in the world beyond.
Enjoy and always remember to have faith in your mustard seed and keep spreading your sunshine! Love, Mustard Girl
2 Tablespoons chopped parsley, optional
1 Tsp paprika
6 hard boiled eggs
Directions:
1. Boil potatoes in salted water 10 to 12 minutes, or until tender.
2. Drain the potatoes and spread out on to a cookie sheet to cool quickly, about 10 minutes.
3. In a bowl, combine celery, onion, pimento, relish, mayonnaise and mustard.
4. Combine cooled potatoes with other ingredients. Stir in pickle juice and season with salt and pepper.
5. Peel hardboiled eggs, place each egg in egg slicer.
6. Decorate egg slices in a circle on top of potato salad in the bowl then sprinkle with parsley and paprika on top.
7. Enjoy!
Serves 8-10
TIP: For perfect hard boiled eggs every time, follow these instructions...1. Place the eggs in a saucepan and enough cold water to cover the eggs plus an extra inch. 2. Let the water come to a boil. 3. After 3 minutes remove the pan from the heat and put the lid on. 4. Let the eggs sit in the pan with the water for 8 minutes. 5. Run cold water over the eggs and let them sit for several minutes. 6. Peel and eat.
Mustard Fun Fact: A large amount of mustard seeds were put into King Tut’s tomb for his enjoyment in the world beyond.
Enjoy and always remember to have faith in your mustard seed and keep spreading your sunshine! Love, Mustard Girl
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