Broccoli Balls

1 package frozen chopped broccoli, 1/2 Cup Montana Girl Mustard, 1/2 cup melted butter, 1 Teaspoon onion finely chopped, 1 Teaspoon hot sauce, 1 Teaspoon black pepper, 1/2 Teaspoon garlic salt, 1/2 Cup parmesan, 3 Cups stove top stuffing, 6 eggs beaten.

Directions:

In a large bowl mix all ingredients and chill for 1 hour. Roll chilled ingredients into bite sized balls and place on a baking sheet. Bake at 375 degrees for 20 minutes. Serve with a side of Montana Girl Mustard for dipping.  

Caesar Salad w/ Montana Girl Mustard Dressing

Ingredients:

2 Tablespoons Montana Girl Mustard

1 Garlic clove minced

1 Tablespoon lemon juice

2 dashes hot sauce

2 anchovies finely chopped and mashed (optional)

2 egg yolks

4 Tablespoons olive oil

12 Cups romaine hearts torn into bite size pieces

1/4 Cup Parmesan cheese

2 Cups crusty bread cut into cubes

2 Tablespoon water

4 Tablespoons butter (Seasoned with garlic and herbs optional)

To Make the Croutons:

Place the bread in a bowl and sprinkle with water to moisten. By wetting the bread you will create a crouton that is crisp on the outside and soft on the inside. In a large skillet melt the butter and add the bread. Cook until bread is toasty brown on all sides. 

Directions:

In a large bowl combine the Montana Girl Mustard, garlic, lemon juice, hot sauce, anchovies (optional), and egg yolks. Whisk until combined and slowly whisk in the olive oil. Add the lettuce and toss well to coat. Serve on individual plates and top with the Parmesan cheese and the croutons. 

Montana Girl Vinaigrette

Ingredients:

1 Tablespoon Montana Girl Mustard

1 Tablespoon red wine vinegar or Sherry Vinegar

1/2 Tablespoon fresh lemon juice

Salt

Ground pepper

1/2 cup Extra virgin olive oil

1 Garlic clove.

Directions:

In a small bowl combine the Montana Girl mustard, vinegar, lemon juice, salt and pepper. Whisk in the oil. 

Peel the garlic clove and lightly crush, or cut down to the root end with a paring knife, keeping the garlic clove intact. Place in the dressing and allow to marinate for at least 30 minutes. Remove from the dressing before serving.

Roasted Potatoes

Ingredients:

4 tablespoons Montana girl mustard

2 tablespoons olive oil

Salt and pepper to taste.

2 pounds of small mini Yukon golds or red potatoes, cut in half

Directions:

In a large bowl whisk together Montana Girl Mustard, olive oil, salt and pepper. Add potatoes and coat all potatoes well. Spread in a single layer on a cookie sheet lined with parchment paper. Roast in a preheated 400-degree oven until golden brown and fork tender, around 30 minutes.

Serve immediately. Consume sensibly. But don’t feel bad if you eat more than you should.

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Montana Girl Potato Salad

Ingredients:

4 medium potatoes peeled, cubed and boiled

1 cup celery chopped

1/4  cup onion chopped

2 Tablespoons dill or sweet pickle relish

1/2 cup sour cream

1/4 cup Montana Girl Mustard

2 Tablespoons milk

1/2 teaspoon celery seed

2 hard boiled eggs (optional)

Directions:

In a large bowl mix boiled potatoes, celery, and onion. In a separate bowl mix together relish, sour cream, milk, Montana girl mustard, and celery seed. Gently toss the sauce with the potato mixture. Slice the hard boiled eggs and use as garnish over top. Sprinkle with paprika. Serve right away or refrigerate until serving. Serves 4 to 5

Montana Girl Coleslaw

Ingredients:

1 (16 ounce) package coleslaw mix

1 can Mexican-style corn, drained

1 cup shredded cheddar cheese

2 fresh jalapeno peppers, seeded and chopped

1/2 cup fresh cilantro chopped

1/2 cup Montana Girl Mustard

1/2 cup ranch salad dressing (or sour cream)

1/4 teaspoon ground cumin

1/4 teaspoon ground coriander

1/2 teaspoon garlic powder

1 lime, juiced

Directions:

In a large bowl, toss together the coleslaw mix, corn, cheddar cheese, jalapeno and cilantro. In a separate bowl, stir together the Montana Girl Mustard, ranch dressing, cumin, coriander, garlic powder, and lime juice. Pour over the coleslaw mixture and toss to coat. Serve right away or refrigerate until serving.