#recipe – Page 2 – MamatheFox

09
Mar
2015

The Mustard Man – A Review

categories: Reviews

The Mustard Man

“You should do something with this!” Were the words that Tim, the owner and creator of The Mustard Man, would constantly hear. For years Tim would make his homemade mustard and bring it to social gatherings and family holidays. Everyone wanted to have some of his amazing creation. It all started with him making it for a tailgating event and once that ball started to roll there was no way to stop it, and we are so glad it didn’t!

The Mustard Man is an Ohio based company. They are currently available at upscale retailers such as: Heinen’s, West Point Market, Anderson’s, Buehler’s and many more. They are constantly gaining popularity and becoming available in more upscale retailers. You are also able to make purchases through their website (click here to order today). The Mustard Man ships anywhere across the US

The Mustard Man has 3 unique flavors which are so versatile that you can use them every day. Simply Horsey, Simply Peppered, and Simply Sweet are the current flavors The Mustard Man has available.

Simply Horsey:

“A very smooth Horseradish taste that won’t make your eyes water but will tickle your palate. An Excellent addition to Roast Beef, Prime Rib, Corned Beef, Brats, Burgers, hard boiled eggs, and salads. Goes great with a Sharp Cheese and crackers.”

**I love this on tater tots

Simply Peppered:

“You must love ground black pepper. This mustard is a perfect match for your Grilled meats like Steaks, Chicken, Burgers, Brats. Simply Peppered goes great with roasted vegetables and is excellent in our “Potato Gratin” recipe.”

**I think this sauce would be perfect on a left over Easter ham sandwich.

Simply Sweet:

“A softer, creamier mustard that won’t offend the “Non-Mustard” friend or family member who attends the gathering.

This Mustard is definitely a great “Party Dip” for Chips, Cheese, Crackers, Burgers, Brats, Deli Sandwiches, Chicken Salad, Tuna Salad, Chicken Tenders, or Chicken Nuggets. You might think Deviled Eggs or Egg Salad.”

**I would pair this sweet potato fries.

tots mama — Tots go perfectly with “Simply Horsey”

There are just so many options. Some tried and true recipes can be found here. Recipes like “Simply Horsey” Planked Salmon and “Simply Peppered” Gruyere Potato Gratin.

Using the “Simply Horsey” mustard I made my family favorite Mustard Chicken. This is one of my “having people over” dishes. You know, the one that is fun and sorta fancy but nothing too crazy that you might mess up. This is a scrumptious dish that everyone will talk about the next day. Click the link under the picture to see how to make it for yourself.

“Simply Horsey” Mustard Chicken

Be sure to follow The Mustard Man for exciting recipes and new products!

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Want to try The Mustard Man mustard before you buy it?

Click here to try to win a set for yourself!

{giveaway will run 3/17/15 through 3/31/15}

09
Mar
2015

“Simply Horsey” Mustard Chicken

categories: Mama's Recipes

“Simply Horsey” Mustard Chicken

This is a family favorite in the Fox Den. If you need a fun and unique dish then this is the perfect dish for you. Be sure to follow the directions properly to ensure delicious results.

Ingredients:

6-8 boneless and skinless chicken thighs
1/2 cup “Simply Horsey” Mustard
2-3 tablespoons whole grain mustard (or a thick mustard with grains)
1/4 cup pure maple syrup (You need GOOD syrup. No fake Aunt stuff!)
1 tablespoon rice wine vinegar
1 tablespoon corn starch
2 or 3 springs of fresh rosemary

1. Preheat oven to 450 degrees Fahrenheit.

2. Line an 8×8 glass baking dish with tin foil. It is important you cook using a small dish or you will loose the magic of the liquids. Be sure to line it with foil, this helps with heating it properly (and clean up).

3. Combine “Simply Horsey” mustard, grain mustard, syrup, vinegar and a tablespoon of rosemary. Mix well.

4. Coat the chicken in the sauce. Place the chicken in the dish and pour mixture on top of chicken.

5. Bake, uncovered, for 40 minutes.

6. Remove chicken from dish and set aside. Take the liquid and pour into a small bowl. Add the 1 tablespoon of corn starch to the liquid and stir well. This will thicken the into a beautiful sauce.

7. Serve chicken with sauce and enjoy!

(Please comment below after you try it and tell me how much you love it!)

24
Feb
2015

Leg of Lamb Ragu

categories: Mama's Recipes

Leg of Lamb Ragu

Ingredients:

olive oil (approximately 1 to 2 ounces)
leg of lamb (3-5 lbs)
fresh mint
6-10 fresh garlic cloves
2 cans of diced tomatoes
1 yellow onion, medium
elbow noodles (half of a box / around 300 g)

1.) Preheat oven to 200 degrees

2.) Dice your onion.

3.) Place cans of tomato, with juices, into a dutch oven (or another large oven safe pot) along with the chopped onion and the olive oil.

4.) Peel garlic and chop any large pieces of garlic in half. Remove mint leaves from the stems.

5.) Take the lamb and remove any netting it might have come in. Take a sharp knife and make deep holes throughout the lamb. Stuff all the holes with the garlic and mint leaves. Can mix both in the hole or just put mint or garlic in the hole.

6.) Place lamb on top of the tomato/onion mixture.

7.) Cook (covered) for 3 – 3.5 hours. Every 30 minutes spoon some of the juices on top of the lamb. In the last 40 minutes add the noodles to the tomato/onion mixture. Mix the noodles so they are in with the juices.

8.) Enjoy!

09
Feb
2015

Fall Off the Bone Ribs Recipe

categories: Mama's Recipes

How to cook Fall Off the Bone Ribs

Have you ever had that moment when you are eating ribs and they just melt off the bone? Where you just put them up to your lips and its like they are jumping into your mouth? Making a slab that can do this is way easier then you might think. It’s all in the timing and temperature. Below I will show you how you can achieve that fall off the bone rib you desire.

You will need:

1 slab of ribs
1 bottle of Sweet Baby Rays BBQ sauce
1 tablespoon (or two) of Adolf’s Meat Tenderizer
water
9 x 13 casserole dish

1. Cut the slab into sections with 3 or 4 ribs per section.

2. Cover your 9 x 13 casserole dish with several layers of tinfoil (this will be important for steaming).

3. Sprinkle an ample amount of Adolf’s Meat Tenderizer all over your ribs.

4. Rub some of the BBQ sauce on the ribs by hand.

5. Add a small about of water to the bottom of the dish. I typically add around 1/3 to 1/2 a cup of water. Some people like to add more but I feel like that is plenty.

6. TIGHTLY seal the top with tin foil.

7. Cook at 450 degrees for 20-30 minutes. Then loosen the tinfoil cover a tiny bit.

8. Lower temp to 275 degrees. Cook for 2 hours.

9. Lowers temp to 225 degrees. Cook for 1 hour.

10. Add more sauce if desired.

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03
Feb
2015

Mexican Meatloaf Recipe

categories: Mama's Recipes

This is one of my husband’s favorite recipes I have created. I typically use an all beef mixture. You can use the normal beef/pork/veal mixture or any combination. Just a warning – if you use the all beef mixture it will be heavy and dense! We like this version occasionally but others might not like how heavy and thick it is. This is a personal preference. Please choose your meat accordingly.

Ingredients:

1.5 lb beef (or any meatloaf combo you like)
2 eggs
1 cup bread crumbs
1 bag of shredded Mexican cheese
1 can (rinsed) black beans
1 taco season package

1. Whisk your eggs.

2. Mix egg and breadcrumbs with meat mixture.

3. Add in taco seasoning, salt, pepper and can of rinsed black beans.

5. Gently fold in 3/4 cup of the shredded cheese.

6. Place mixture into a greased loaf pan

7. Sprinkle remaining shredded cheese on top.

8. Cook at 375 for 45-60 minutes. Times will vary based on your meat mixture and oven.

9. Serve with taco toppings you and your family love.

Suggestions:

Sour cream, green onions, taco sauce, can of Rotel, Spanish rice, refried beans, black olives, hot peppers, salsa.

30
Dec
2014

How to Make Skillet Chili Mac

categories: Mama's Recipes

Ingredients:
1 cup of cheddar cheese
1 – 1 1/2 lb of ground beef
1 1/2 cups of pasta shells (medium)
1 or 2 cans of Rotel with green chilies
1 (8 oz) can of tomato sauce
1 can kidney (red) beans
1/2 tea dried oregino
1/2 tea cumin
1 1/2 tablespoon of chili powder
1 tea salt
1 tea of garlic minced
2 cups of water
1 bell pepper (chopped)
1 med onion (chopped)

*optional toppings can be: green onions, sour cream, additional cheese…

1. Chop your green pepper.

2. Chop your onion.

3. Saute your onion and green pepper in oil until light browning occurs. Then add raw ground beef and continue to saute until meat is fully cooked (no pink).

4. Add in to skillet: cumin, chili powder, oregano, garlic, salt, shells, Rotel, kidney beans, tomato sauce and water. Mix well and cover. Cook for 20 minutes or until shell are fully cooked.

5. Once fully cooked add in the cheese and stir well.

Additional toppings are optional.

30
Dec
2014

Stuffed Breakfast Rolls

categories: Mama's Recipes

Breakfast for dinner, anyone?!

Ingredients:

8 Breakfast sausages
5 Eggs
1 Can of crescent rolls (8 rolls)
4 Slices of cheese
salt

First, scramble your eggs LEAVING 1 to 2 tablespoons of raw egg for later.

Cook your breakfast sausages (I prefer stove top over microwaving).

Now break your cheese slices in half.
Unroll the can of crescent rolls and separate (they are triangle shaped).
Lay the cheese on the roll. Place 1 sausage and 1 tablespoon (or more) of egg on roll. Roll up as if making a regular roll. Pull sides to make ‘larger’ and pull over to cover the ends. Doing this will keep the stuffing in.

Once stuffed and sealed turn over to help seal them during the cooking process.
Now take that left over raw egg and brush the tops of your rolls.
After they are glazed with the raw egg sprinkle with salt (I used Pink Himalayan).

Bake at 375 degrees for 15-18 minutes.

Enjoy!!

Tag: #recipe

The Mustard Man

“Simply Horsey” Mustard Chicken

Leg of Lamb Ragu

How to cook Fall Off the Bone Ribs

Ingredients: