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Ingredients

2 tablespoon(s) cider or rice-wine vinegar
1 tablespoon(s) garlic hot-pepper sauce
4 (1 pound total) boneless, skinless chicken thighs, trimmed of visible fat
1/2 cup(s) plain dry breadcrumbs
1 tablespoon(s) chopped fresh thyme
1/2 teaspoon(s) kosher salt
1/4 teaspoon(s) freshly ground pepper
2 tablespoon(s) Dijon mustard
Olive oil cooking spray

Directions

Heat oven to 375 degrees F. Mix vinegar and garlic hot-pepper sauce in a

resealable food-storage bag; add chicken. Seal bag; toss to coat chicken.

Let marinate at room temperature 10 minutes.

Meanwhile, on a sheet of waxed paper, mix breadcrumbs, thyme,

salt, and pepper. Drain chicken; pat dry with a paper towel.

Lightly brush thighs with mustard, then coat in breadcrumb mixture.

Spray a large ovenproof nonstick skillet with olive oil cooking spray and

place over medium heat. Add chicken; cook first side 4 minutes.

Carefully turn chicken, then place skillet in oven. Continue to bake

6 minutes, or until chicken is cooked through and coating is crisp.

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INGREDIENTS

1/2 cup butter, softened
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon fresh parsley, chopped
2 tablespoons prepared Dijon-style mustard
2 teaspoons prepared horseradish
8 ears corn, husked and cleaned

DIRECTIONS

Preheat grill to 375 degrees F (190 degrees C).

In a small bowl combine butter, salt, pepper, parsley,

mustard and horseradish; mix well.

Spread about 1 tablespoon of mixture evenly over each ear of corn.

Wrap tightly in heavy duty aluminum foil; seal well.

Place on grill for aprox. 40 minutes or until corn is tender.

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INGREDIENTS

1/4 cup Dijon mustard
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
2 pounds small red potatoes

DIRECTIONS

Spray a shallow roasting pan with nonstick cooking spray three times to coat well; set aside.

In a large bowl, whisk the mustard, paprika, cumin, chili powder, salt and cayenne.

Pierce potatoes with a fork several times; add to mustard mixture and toss to coat.

Place in prepared pan.

Roast on grill, uncovered, at 375 degrees F for 30-40 minutes or until tender.

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Ingredients

1 red onion, cut into 1/3-inch-thick slabs
Vegetable oil, for brushing
4 hamburger buns, split
1 1/2 pound(s) ground turkey
Salt and freshly ground pepper
4 slice(s) of smoked Gouda cheese, 4 ounces
3 tablespoon(s) Dijon mustard
2 tablespoon(s) whole-grain mustard
1 tablespoon(s) drained prepared horseradish
1 tablespoon(s) honey

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Directions

Light a grill or preheat a grill pan.

Brush the onion with oil and grill until charred and softened, about 5 minutes.

Brush the cut sides of the buns with oil and grill until toasted, about 30 seconds.

Form the ground turkey into four 1-inch-thick patties and brush with oil.

Season with salt and pepper and grill over high heat, turning once, until nearly cooked through, about 10 minutes.

Top with the Gouda, close the grill, and cook until the cheese is melted and the burgers are cooked through, about 1 minute longer.

Meanwhile, in a small bowl, combine the mustards, horseradish, and honey and spread on the bottom half of the buns.

Top with the burgers and onions. Close the burgers and serve right away.

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Ingredients

2 tablespoon(s) cider or rice-wine vinegar
1 tablespoon(s) garlic hot-pepper sauce
4 (1 pound total) boneless, skinless chicken thighs, trimmed of visible fat
1/2 cup(s) plain dry breadcrumbs
1 tablespoon(s) chopped fresh thyme
1/2 teaspoon(s) kosher salt
1/4 teaspoon(s) freshly ground pepper
2 tablespoon(s) Dijon mustard
Olive oil cooking spray

————————————

Directions

Heat oven to 375 degrees F.

Mix vinegar and garlic hot-pepper sauce in a resealable food-storage bag; add chicken.

Seal bag; toss to coat chicken.

Let marinate at room temperature 10 minutes.

Meanwhile, on a sheet of waxed paper, mix breadcrumbs, thyme, salt, and pepper.

Drain chicken; pat dry with a paper towel.

Lightly brush thighs with mustard, then coat in breadcrumb mixture.

Spray a large ovenproof nonstick skillet with olive oil cooking spray and place over medium heat.

Add chicken; cook first side 4 minutes.

Carefully turn chicken, then place skillet in oven.

Continue to bake 6 minutes, or until chicken is cooked through and coating is crisp.

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