Delicious recipes you can make using
Murphys Mustard Co. Mustards.
Honey Roasted Chicken
2 lbs. chicken
1 c. honey
½ c. teriyaki sauce
¼ c. orange juice
1 Tbs. Miners or Gold Strike Mustard
Preheat oven to 375°
Rinse chicken and pat dry. Place in a single layer in a shallow baking
dish. In a medium bowl, stir together honey, teriyaki sauce, orange juice and
mustard. Bake uncovered, basting with mixture occasionally for about 45 min. or
until juice runs clear.
Slow Cooker Pulled Pork
1 tsp. oil
4 lbs. shoulder roast (pork)
1 c. barbeque sauce
½ c. cider vinegar
½ c. chicken broth
¼ c. light brown sugar
1 Tbs. Fool’s Gold Mustard
1 Tbs. Worcestershire sauce
1 Tbs. chili powder
1 large onion, chopped
2 cloves crushed garlic
1 ½ tsp. dried thyme
Pour oil in bottom of slow cooker. Add the next four ingredients. Stir
in the remaining ingredients. Cover and cook on high until the roast shreds
easily with a fork. Butter both sides of hamburger buns and brown. Add cooked
pork to bun. Great served with oven fries.
An awesome meal for those “too busy to cook days.”
Shrimp & Nectarine Salad
1/3 cup orange juice
3 Tbs. cider vinegar
1 ½ tsp. Gold Strike, Foothill’s Fire or mustard of your choice
1 ½ tsp. honey
1 Tbs. minced fresh tarragon
4 Tbs. oil, divided
1 cup fresh or frozen corn
1 lb. uncooked shrimp (26-30 count) peeled & deveined
½ tsp. lemon pepper
¼ tsp. salt
8 cups full salad (salad greens, bell pepper, cucumber, cheese, hard boiled egg, etc.)
2 med. nectarines chopped
1 cup grape tomatoes, halved
½ cup finely chopped red onion
In small bowl, whisk orange juice, vinegar, mustard and honey until blended. Stir in tarragon
In large skillet, heat 1 tsp. oil over medium high heat. Add corn, cook and stir 1 – 2 min. or until crisp-tender. Remove from pan.
Sprinkle shrimp with lemon pepper and salt. In same skillet, heat remaining oil over medium-high heat. Add shrimp, cook and stir 3-4 min., or until shrimp turn pink.
In large bowl, combine remaining ingredients. Drizzle with 1/3 cup dressing and toss to coat. Divide mixture among four plates. Top with shrimp and corn. Drizzle with remaining dressing.
Mustard Roasted Cod
4 to 6 fish fillets (any white fish; cod, halibut, snapper, tilapia)
8 oz. cre’me fraiche (a tub of good sour cream will do)
3 Tbs. Gold Strike or Fool’s Gold Mustard
1 Tbs. Motherlode Mustard
2 Tbs. minced shallots (green onions will do)
2 tsp. drained capers
Salt & pepper to taste
Heat oven to 350°
In a baking dish, sprinkle fish fillets generously with salt &
pepper. In a bowl, combine everything else and spoon over fish. Cover
completely with mixture. Bake uncovered 15 – 20 minutes. Serve fish with cooked
sauce spooned over the top.
½ lb. sweet Italian sausage (I use New York Mild Italian Sausage)
¼ c. diced onion
Minced garlic to taste
1 Tbs. Motherlode Mustard
2 Portabello Mushrooms
Wash mushrooms and pat dry. Remove the stems and chop fine. Brown the
sausage with the diced onions and garlic. Add the chopped stems to the sausage
mixture. Stir in mustard after sausage and onions are browned. Fill the
mushroom caps with the sausage mixture and bake at 350° for 30 minutes.
Wasabi Mashed Potatoes
4 large russet potatoes, cubed
1 small onion, diced
2 Tbs. minced ginger
4 oz. Cream Cheese
1 c. half & half
3 Tbs. Claim Jumper
1/2 stick butter, cubed
Salt & Pepper to taste
Place potatoes in large pan, cover with water and boil
until very soft.
Add onion, ginger, cream cheese, Claim Jumper, butter and
1/2 C. half & half. Beat until
smooth. Add enough remaining half & half for desired consistency.
By using the cream cheese, potatoes can be made ahead and
reheated with fluffy results.