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Pineapple Mustard Chicken Skewers

INGREDIENTS (Per Serving)  

• 1 Small Chicken breast cut into 1 inch cubes
• 2 tbs Charlie’s Pineapple Mustard
• 1 tbs Olive Oil
• Salt and pepper to taste

INSTRUCTIONS 

• In a bowl, whisk together the Charlie’s Pineapple Mustard, olive oil, salt and pepper to create the marinade
• Place the chick cubes in the marinade and toss to coat them thoroughly. Cover the bowl and refrigerate for at least 30 minutes (or up to 4 hours) to allow the flavors to meld.
• Preheat the grill or grill pan to medium heat
• Thread the chicken onto soaked wooden or metal skewers
• Grill the chicken skewers for about 4-5 minutes on each side, or until they are completely cooked through and have a nice char.
• While grilling, you can brush additional marinade over the skewers for extra flavor.
• Once cooked, remove the skewers from the grill and let them rest for a couple of minutes before serving.
• Serve the Pineapple Mustard Chicken Skewers with your choice of sides, such as a fresh salad, couscous, rice or grilled vegetables.

Enjoy!

Charlie’s Pineapple Mustard

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Roasted Garlic Mustard Chicken Skewers

INGREDIENTS (Per Serving)  

• 1 Small Chicken breast cut into 1 inch cubes
• 2 tbs Charlie’s Roasted Garlic Mustard
• 1 tbs Olive Oil
• 1/2 tsp Oregano
• Salt and pepper to taste

INSTRUCTIONS 

• In a bowl, whisk together the Charlie’s Roasted Garlic Mustard, olive oil, oregano, salt and pepper to create the marinade
• Place the chick cubes in the marinade and toss to coat them thoroughly. Cover the bowl and refrigerate for at least 30 minutes (or up to 4 hours) to allow the flavors to meld.
• Preheat the grill or grill pan to medium heat
• Thread the chicken onto soaked wooden or metal skewers
• Grill the chicken skewers for about 4-5 minutes on each side, or until they are completely cooked through and have a nice char.
• While grilling, you can brush additional marinade over the skewers for extra flavor.
• Once cooked, remove the skewers from the grill and let them rest for a couple of minutes before serving.
• Serve the Roasted Garlic Mustard Chicken Skewers with your choice of sides, such as a fresh salad, couscous, rice or grilled vegetables.

Enjoy!

Charlie’s Roasted Garlic Mustard

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Open Faced Chicken Cordon Bleu

INGREDIENTS (Per Serving)  

• 1 Small Chicken breast
• 1 Slice ham
• 1 slice Swiss cheese
• 2 tbs Charlie’s Original Mustard Sauce
• 2 tbs Panko
• 1 tbs fresh parsley
• Salt and pepper to taste

INSTRUCTIONS 

• Preheat oven to 360 degrees
• Pound chicken breast to uniform thickness about 1/2 inch
• Spread Charlie’s Original Mustard Sauce over chicken (saving a little)
• Cover chicken with a light coating of Panko
• Heat chick in oven until cooked through approximately 20 minutes (internal temp 160)
• Remove from oven
• Put a slice of ham, then a slice of Swiss Cheese on chicken and return to the oven until the cheese is melted
• Remove from oven
• Add a light layer of Charlie’s Original Mustard Sauce
• Top with Fresh parsley

Enjoy!

Charlie’s Original Mustard Sauce

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Dill Mustard Sauce Salmon with Salad

INGREDIENTS (per serving)  

• 1 8 oz Salmon Filet
• 2 tbs Charlies Dill Mustard Sauce, or Charlie’s Tarragon Mustard Sauce

INSTRUCTIONS 

1. Preheat oven to 365
2. Spread Charlies Dill Mustard Sauce over Salmon
3. Heat Salmon in oven until done approximately 12 minutes for medium rare
4. Remove from oven

Serve with Salad

Enjoy!

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Tarragon Mustard Sauce Salmon Wellington

INGREDIENTS  (Per Serving)

• 6 oz Salmon Filet (skin removed)
• 1 tbs cream cheese (softened)
• 1 tbs Charlie’s Tarragon Mustard Sauce
• 1 tbs spinach (frozen or canned)
• 1/4 sheet puff pastry
• 1 egg for wash

INSTRUCTIONS 

1. Roll out the puff pastry to make a piece approx 8″ x 8″
2. Mix cream cheese and Charlie’s Tarragon Mustard Sauce
3. Place salmon in center of puff pastry
4. Put spinach on the salmon
5. Put the cream cheese and Charlie’s Tarragon Mustard sauce mix on the spinach
6. Wrap puff pastry around the salmon (moisten as necessary to seal)
7. Beat egg and brush over closed puff pastry
8. Place on baking sheet with parchment paper
9. Place in 375 F oven approx 20 minutes

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Ginger Shrimp with Dill Roasted Potatoes

(Carrollton Mustard Sauce and Dill Mustard Sauce)

INGREDIENTS  

• 4 tbsp Olive Oil
• 4 to 6 extra jumbo shrimp with shell removed per person
• 2 tbsp Charlie’s Carrollton Mustard Sauce
• 4 to 6 small potatoes per per son
• Fresh parsley
• grated Parmesan or cheddar, to serve

INSTRUCTIONS 

1. Heat the half the oil in a large shallow casserole or frying pan. Add the shrimp and cook until translucent.
2. Cut potatoes in half and place on aluminum foil with olive oil
3. Cook potatoes at 375 degrees approx 20 minutes
4. When shrimp is done stir in Charlie’s Carrollton Mustard sauce and coat
5. When potatoes are done, add Charlie’s Dill Mustard sauce and coat
6. Garnish with parsley and or grated Cheese

Enjoy!

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Ginger Mustard Sauce Chicken Over Rice

INGREDIENTS  

• 2 tbsp Olive Oil
• 1/2 lb ground chicken (thighs or breasts)
• 2 tbsp Charlie’s Carrollton Mustard Sauce
• small bunch of flat-leaf parsley, finely chopped
• grated parmesan or cheddar, to serve
• Rice

INSTRUCTIONS 

1. Heat the oil in a large shallow casserole or frying pan. Add the chicken and fry for 5 mins over a medium heat until cooked through.
2. Stir in the Charlie’s Dill Mustard Sauce.
3. Cook the rice per instructions
4. Put rice on plate and place Mustard Sauce chicken on top
5. Garnish with fresh parsley and grated cheese

Enjoy!