Ingredients:

3 tbsp. “Country style” Dijon mustard or grain style mustard

3 tbsp. Dijon mustard

2 tbsp. Grated horseradish style Deli mustard

1 tbsp. Red wine vinegar

2 cups Snyder’s, Fat free, Oat bran, organic pretzels

4- 6oz. Boneless breasts of Chicken

Kosher salt to taste

Fresh ground black pepper to taste

Procedures:

Preheat oven to 350 degrees.

In a small mixing bowl, mix together the first 4 ingredients and set aside.

Using a food processor, place half of the pretzels in the food processor and pulse for 10 to 20 seconds or until you have small pieces but not crumbs. Remove from the food processor and repeat the same process with the rest of the pretzels. Set aside.

Place the Chicken breasts (breasts side up) in a non-stick baking pan. Sprinkle with salt and pepper. Spread the mustard evenly over the breasts and top with the pretzel crumbles.

Bake in the oven for 20 to 25 minutes.

1 medium onion chopped

1 clove garlic minced

1 tsp garlic salt lawrys brand

1/2 pound brown sugar

1- 55 ounce can Pork & Beans -Bushes

2 tablespoons liquid smoke

2 teaspoons yellow mustard- colemans

6 ounces ketchup- Heinz

1 pound ground beef

1 pound bacon

Directions:

Put chopped onon, and minced garlic in crock pot and turn on high.

Cut bacon into 1 inch strips and brown in a saute pan, drain and add to crock pot.

Add beans, partially drained.

Add all the rest of the ingreedients and stir.

Cook on high for one hour and cook on low for six hours.

Ingredients:
1 bottle Merlot Red Wine
1 small onion, quartered
2 celery stalks, chopped
2 carrots, peeled and chopped
1 bay leaf
3 tablespoons olive oil
2 tablespoons chopped shallots
1 pound shiitake mushrooms, cleaned, steamed and thinly sliced
Salt
Freshly ground black pepper
1 teaspoon chopped garlic
2 cups cooked navy white beans
2 cups veal reduction
1 tablespoon finely chopped fresh parsley leaves
1 tablespoon butter
4 (6-ounce) salmon fillets, skin off
Creole seasoning

Procedures:
In a saucepan, over medium heat, combine the wine, onions, celery, carrots and bay leaf. Bring to a boil, reduce heat to medium low and simmer until the liquid reduces by half, about 35 to 40 minutes. Remove from the heat and strain. Set aside, keeping warm. In a large sauté pan, over medium heat, add 1 tablespoon of the oil. Add the shallots and mushrooms. Season with salt and pepper. Sauté until the mushrooms start to wilt, about 3 to 4 minutes. Stir in the garlic and white beans. Season with salt and pepper. Sauté for 1 minute. Add the veal reduction. Bring to a simmer and cook for 8 minutes. Remove from the heat and stir in the parsley and butter. Set aside, keeping warm. Season both sides of the salmon with Creole seasoning. In a large sauté pan, over medium heat, add the remaining 2 tablespoons of the oil. When the oil is hot, add the salmon and sear for 4 to 5 minutes on each side for medium rare. Spoon some of the mushroom/bean mixture in the center of each plate. Lay the salmon fillets on top of the beans. Drizzle some of the wine syrup over each salmon fillet. Garnish with green onions.

Recipe courtesy Emeril Lagasse, 1999

Ingredients Cont:
12- 6 inch corn tortillas
Hispanic Cheese, crumbled
Sour Cream
Familia Camarena Silver Tequila Pickled Jalapenos

Procedure:
1.    In a non- reactive sauce pan on medium to high heat, add lard, melt, and add the ground pork. Sauté until fully cooked. Remove the meat from the pan.
2.    Add 1 cup of the onions and all of the garlic to the pan and sauté for 2 to 3 minutes. Add the Familia Camarena Resposado Tequila and cook another minute.
3.    Add the Mojo and all of the spices and bring to a boil. Once to a boil, reduce the heat to low and cook for 5 minutes. Add the pork back to the Mojo and remove from the heat, add the cilantro and keep warm.
4.    Potatoes: In a large skillet over medium to high heat, add the lard. Once the lard has melted, add the rest of the onions, sauté for 2 minutes and then add the chorizo. Cook the onion and chorizo mixture until the chorizo is fully cooked or crumbly in texture. Add the potatoes and sauté until golden brown and slightly crispy about 5 to 10 minutes. Season with salt and pepper to taste.
5.    Assembly: To serve, warm a corn tortilla, add the hash brown mixture first, then the ground pork mixture, top with the Hispanic cheese crumbles, a dollop of sour cream and garnish with a cilantro leaf and a Familia Camarena silver tequila pickled jalapeno pepper.

Pico de Gallo recipe
Ingredients:
1 pound plum tomatoes, seeded, finely chopped
½ cup white onion, chopped fine
¼ cup fresh cilantro, coarsely chopped
3 tablespoons fresh lime juice
1 clove fresh garlic, minced
1 jalapeno, minced fine

Preparation: Mix all of the ingredients in a small bowl, season with salt, pepper. Cover, wrap in plastic, chill.
Ingredients: Continued:
12-6 inch corn tortillas
Hispanic cheese, crumbled
Cumin Sour Cream
Familia Camarena Silver Tequila Pickled Jalapenos

Procedure:
1.    Preheat the oven to 400 degrees. Place the chicken breasts on a baking sheet and then into the oven. Lower the temperature of the oven to 375 degrees and cook the chicken until it registers a minimum temperature of 170 degrees in the thickest part of the breast about 20 to 30 minutes. When completely cooked, remove from the oven and slightly cool. Once cool enough to handle; with clean, washed hands begin pulling the meat apart into strips and place in a mixing bowl.
2.    In a large non-reactive sauce pan add the lime juice, tequila, agave, and bring the mixture to a quick boil. Once it has reached a boil, turn the heat to simmer; and season with salt and pepper and add the cilantro. Add the strips of chicken to the margarita sauce and turn the heat off.
3.    In a large non stick sauté pan over medium to high heat, add the lard. Once the lard has melted, add the garlic and sauté for 1 minute until fragrant. Add the black beans and their liquid and mash with a potato masher or back of a spoon.  Add the spices, lower the heat, continue to cook and stir frequently until the mixture is hot. Season with salt and pepper. The beans should have a creamy texture to them. Add the rest of the cilantro leaves to the black beans. Keep warm.
4.    Assembly: To serve, warm a corn tortilla, add the refried black beans first, then the margarita chicken , Hispanic cheese crumbles, a dollop of sour cream and garnish with Pico de Gallo and a Familia Camarena silver tequila pickled jalapeño pepper.

Ingredients:
1 pkg. Gardein beefless tips
3 tablespoons vegetable oil
10 oz. pearl onions, peeled
2 cloves garlic, minced
2 celery stalks, small diced
2 medium carrots, small diced
½ teaspoon dried thyme
½ teaspoon dried rosemary
3 tablespoons flour
3 cups vegan beef broth
(Note: try better than bouillon brand or roasted vegetable stock)
1 cup dry red wine such as cabernet sauvignon
2 medium Idaho potatoes, ½ inch diced
Sea salt and freshly ground black pepper to taste

Procedure:

Heat oil in a large saucepan on medium high heat, add beefless tips and brown on all sides. Remove from saucepan and set aside.
Add pearl onions, garlic and celery to saucepan and cook for 3 minutes. Add carrots, thyme, and rosemary and continue to cook for 3 minutes.
Sprinkle in flour, then slowly add broth and wine while stirring.
Add potatoes and bring to a boil. Reduce heat to low, cover and simmer for 30 minutes.
Add beefless tips back in and cook for an additional 5 minutes. Season with salt and pepper and serve.

Recipe courtesy of Gardein Protein Products