Make Your Summer “Naturally Amazing” with French's Mustard: Recipes and Review

Just in time for the summer grilling season, there’s some exciting news about mustard. In addition to adding a lot of flavor to summertime favorites, mustard is also good for you! French’s, America’s favorite one-hundred-plus year old brand, wants people to know that they have and always will be 100% natural and that mustard has some “Naturally Amazing” health benefits, too.

As individuals continue to seek out products that are “all natural” and demand transparency from their favorite brands, French’s reminds us that mustard is not only a beloved condiment, but a flavor-packed ingredient we can feel good about eating.

Grilling remains a favorite cooking method because it’s quick, easy and delivers distinctive flavor without the fat. Grilling is also one of the healthiest food preparation methods you can employ and with French’s tips for great summer grilling recipes that incorporate mustard, you’ll enjoy the double benefit of recipes that taste great and are nutritionally sound, as well.

French’s is made from #1 grade stone ground mustard seed, has zero calories and no fat. It packs a lot of enjoyment in the yellow bottle that for French’s begins with whole mustard seeds mixed with a blend of select herbs and spices.

Mustard actually dates back thousands of years to the early Romans, who ground mustard seeds and mixed them with wine to create a paste very similar to the mustard we use today. In addition to being one of the oldest condiments, mustard has long been revered for its health benefits. Did you know that:

- Mustard contains selenium which is touted for its anti-inflammatory properties

- Mustard is also high in antioxidants which benefit cells by protecting them from free radicals

- Mustard is a good source of magnesium which has been shown to have a positive impact on reducing pain associated with migraines

- Mustard contains niacin which can lower cholesterol levels and reduce plaque accumulation in the arteries as well as protect against hypertension (high blood pressure)

With French’s family of mustard flavors like Classic Yellow, Spicy Brown, Honey, Honey Dijon, Dijon with Chardonnay and Horseradish, you can reap the healthful benefits of mustard while creating a variety of exciting summer recipes such as Super Juicy Chicken. It’s so easy, just coat chicken with mustard sprinkle with your favorite dry rub, grill and enjoy. French’s Mustard seals in the flavor and juiciness for a delicious dish that’s sure to be a crowd pleaser.

GRILLED HERBED VEGGIE SANDWICH
Prep Time: 25 mins Cook Time: 5 mins Serves 4

INGREDIENTS:
1/4 cup olive oil
1/4 cup FRENCH’S® Classic Yellow® Mustard
2 tablespoon, chopped fresh basil
3 cloves garlic, minced
1/2 of a small, eggplant (about 3/4 pound)
1 medium, zucchini
1 large, red onion
2 large, ripe plum tomatoes
1 large, red bell pepper
8 slices Mulitgrain sandwich bread (could use gluten free bread)

INSTRUCTIONS:
1. Combine oil, mustard basil and garlic in small bowl.
2. Cut eggplant and zucchini lengthwise into 1/4-inch thick slices. Cut onion and tomatoes crosswise into 1/2-inch-thick slices. Cut red pepper lengthwise into 2-inch wide pieces; discard seeds. Place vegetables on platter. Baste with reserved mustard mixture.
3. Place vegetables on oiled rack or vegetable basket. Grill over medium-high heat 3 to 5 minutes or until vegetables are tender, basting and turning once.
4. Layer vegetables on 4 slices of bread; cover with remaining 4 slices of bread.

I love dijon so I used this in a glaze that a pork roast cooked in all day.

It came out delicious and I'll be making this again for sure!  I used a combination of recipes I found and added a few things myself.

Maple Dijon Slow Cooked Pork

1/2 C. Dijon mustard
1 TBL coarse-grain mustard
1 TBL red wine vinegar
2 tsp olive oil
1/4 cup maple syrup
3 garlic cloves, sliced
1/4 tsp pepper
1/4 tsp salt
1 tsp rosemary
1 tsp thyme

potatoes, cut
carrots, cut
onion, sliced
2 lb boneless pork roast
1/2 C. chicken broth
2 TBL white wine

Combine all the glaze ingredients, set aside. Place the potatoes and veggies in a large crock-pot, place the roast on top and pour the broth and wine over. Lastly, pour the mustard glaze over roast and veggie. Cook on low 6-8 hours.

ready to slow cook

*Disclosure* I wrote this review and or giveaway for "Mommy? I'm Hungry!" about Frenchs Mustard. The product(s) in this review were provided to me free of cost for the purpose of conducting my review. All opinions expressed in this review are my own. Product info and stock images if any are provided by PR or Co.

Crock Pot Tacos

This recipe came from Picky Palate's blog I adapted it a little. It's super easy, tastes great and makes lots.

From Mommy I'm Hungry

2 Tablespoons extra virgin olive oil
2 medium onions, finely chopped
2 serrano chili peppers, finely chopped (seeds and membranes removed for less heat)
4 cloves garlic, minced
3 lbs lean ground beef (or ground Turkey)
1 teaspoon salt
1/2 teaspoon fresh cracked black pepper
1/2 teaspoon dried Parsley
1 Cup Salsa

1. Place oil into a large rimmed skillet over medium heat. Saute onion, peppers and garlic for about 5 minutes, stirring constantly. Add in beef, salt, pepper and Lawry’s. Cook until browned. Stir in Salsa then transfer to crockpot on low heat. Let cook on low for 2-3 hours or until ready to serve. Right before serving, stir in fresh chopped cilantro if desired. (I cook the meat up, then keep it on low in the crock-pot all day)

Serve with hard or soft taco shells and garnishes, such as shredded lettuce, diced tomatoes, sliced olives, sour cream, guacamole and shredded cheese.

From Mommy I'm Hungry

From Mommy I'm Hungry

From Mommy I'm Hungry

enjoy,

The Best Slow Cooker Pot Roast

Do you have a crockpot? If so, don't you just love it? If you don't have one, you might want to think about it. It's basically a fix and forget it dinner lifesaver! You cook your meat all day long and it become super tender falling apart melt in your mouth! I've done a few recipes here, check them out, in the side bar.
I remember my first crockpot, it was tiny, and could just fit 1 whole chicken it it standing up. As our family grew, I insisted on a much bigger one, enough to fit the meat and vegetables.

This is a recipe for pot roast I found some years ago from my favorite site and have used it since. It even makes it's own gravy! I usually use a 3-5 lb roast and these veggies listed. You can use whatever kind of vegetables you like and size roast to suit your family.

2 (10.75 ounce) cans condensed cream of mushroom soup -or make your own here
1 (1 ounce) package dry onion soup mix
3 C cups beef broth -enough to cover roast
3-5 pounds pot roast (I use Chuck roast)
potatoes, quartered
carrots, thickly sliced or quarter the whole carrot
onion -roughly chopped

In a slow cooker, mix cream of mushroom soup, dry onion soup mix and broth. Place pot roast in slow cooker, coat with soup mixture, add vegetables.
Cook on High setting for 3 to 4 hours, or on Low setting for 7 to 9 hours.

~adapted from allrecipes

enjoy,

Crock-Pot Pork Roast

Simple simple. I use a blend of salt, pepper, garlic powder, onion powder and seasoning salt as my "house" blend. Rubbed it all into a pork butt roast, poured 2 Cups of chicken broth in the crock-pot and cooked on low for 5 hours, until I could pull it apart. My crock-pot cooks fast, so I have to use less time than the normal 7-8 hours or else it will be dry.

I served this on buns and told everyone to add whatever "sauce" they'd like. They chose mayo, BBQ sauce and just plain. I chose a favorite dipping sauce, Maggi Taste Of Asia Sweet Chili Sauce. What a strange condiment for pulled pork sandwiches, but I liked it.

BBQ Pulled Pork with Rolls

I was inspired by Nicole at Baking Bites to make these Soft Yogurt Sandwich Rolls to go with this Slow Cooker Pulled Pork. Mmm, it was good! The BBQ sauce is very similar to my Sloppy Joe recipe. This was my first time making rolls, so I was a little nervous. My rolls didn't take long to bake, maybe 15 minutes and they were starting to get dark when I peeked on them.

Shredded BBQ Pork in a Crock-Pot

A no fuss dinner. Get out your Crock-Pot and don't worry about slaving away at the stove! I decided to make Shredded BBQ Pork in a Crock-Pot using a recipe I found here. Simple recipe. Well wouldn't you know it, thinking I knew it off the top of my head, I forgot to put in the soup mix! Darn. Oh well, next time. I used a favorite bottle of BBQ sauce, with 1/2 Cup of orange juice and 2 Tbl minced garlic mixed in.