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Boneless, skinless chicken breasts are pounded thin, coated with a three-mustard mixture, dredged in crushed pretzels, and baked until golden brown. The cutlets are served with a sweet and tangy honey-mustard sauce.
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Eggs, Cheddar cheese, sausage, mushrooms, and bread are baked into a crowd-pleasing, breakfast strata even your pickiest of eaters will be going back for seconds.
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Lemon syrup poured over this blueberry zucchini cake makes it so moist you won't even notice it's made with fat-free yogurt and no eggs.
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Get Grilled Mustard Pork Chops with Carrot Salad Recipe from Food Network
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Get Rainbow Deviled Eggs Recipe from Food Network
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Yes, guilt-free fried chicken is possible.
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This tangy and sweet coleslaw spiced with dry mustard and celery seed makes a great topping for barbeque or pulled pork sandwiches.
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Get Marinated Beef Tenderloin Skewers with Mustard Horseradish Cream Recipe from Food Network
cooking.nytimes.com
You'll need a medium-hot charcoal fire for this recipe So either start cooking when the main dish comes off the fire or, if making this dish separately, light a charcoal fire in your grill, putting all the coals on one side, and wait until it has died down to medium. Serve this smoky chutney alongside pork or beef.
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This hearty pinto bean dish uses smoked ham hock to add flavor and richness. A bit of tomato sauce and brown sugar gives this meal a little zing.
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The brown sugar, marshmallows, and oatmeal streusel give this sweet potato casserole a taste similar to sweet potato pie.