Poultry & Pork

The Swag’s Paying Off

If you were at the First Annual Foodbuzz Food Blogger Festival, then you undoubtedly left with at least three bags of swag. We collected gifts and goodies at just about every event, and if you went as a pair, you walked out with twice the stuff. No one’s complaining in the least! Since November, the foods and tools have been fun to use in the kitchen. Just before Thanksgiving, a couple of the ingredients were star players in several dishes. Since then, they’ve just been eaten or used at random. There was one ingredient yet to be used, which is odd because we were both so pumped to try it after receiving a full jar at the Tasting Pavilion. The time had come! With a twist of the wrist, an opened jar led to a satisfying dinner.

Honey, chicken and mustard are clearly a trio who have come to know each other well over the years. Maybe your first memory of the three is chicken fingers dipped in honey mustard sauce. Or a salad with chicken and honey mustard dressing? There are no chicken tenders in this recipe, but you could easily use sliced breast meat, thighs or drumsticks. What you see above are wings. Little chicken wings! They are just perfect for a party of 20 or just for yourself. Who else received a sample of the Vineyard Pantry Blue Cheese Dijon Mustard? If you haven’t used it yet, find a way to squeeze it in! If you have given it a try, let us know what you did with it.

Honey Mustard Chicken – Serves 4
2 tablespoons Dijon mustard (Vineyard Pantry Blue Cheese Dijon Mustard)
3 tablespoons grapeseed oil
1/4 teaspoon Tabasco sauce
1 1/2 tablespoons honey
1/2 tablespoon dried chopped onion
3 cloves garlic, minced
2 tablespoons poultry seasoning
1 teaspoon ground paprika
1/2 teaspoon ground cayenne pepper
1/2 teaspoon kosher salt
1 1/4 pound chicken wing parts

1. In a medium sized bowl or dish, whisk together the mustard, grapeseed oil, Tabasco, honey, onion and garlic until smooth. Set aside.

2. Season the chicken with the poultry seasoning, paprika, cayenne pepper and salt. Add to the honey mustard marinade and toss well to coat.

3. Place the chicken in a small baking dish and bake in a preheated oven at 375 degrees for 35-40 minutes or until browned. Turn chicken at least once during baking to brown both sides.

Click HERE for the printable recipe.


27 thoughts on “The Swag’s Paying Off

  1. The Vineyard Pantry Blue Cheese Mustard won a Silver medal at the Napa Valley Mustard Festival for the second year in a row.

  2. One day….I’ll go to the States….and who knows, maybe I’ll get a ticket and head to some Foodbuzz event….till then I’ll just have to read posts of those who did. Superb chicken recipe!

  3. I don’t remember that item, but yes, I’m still toying around with all my goodies from November. I like this recipe; because I need a fun appetizer for a triple birthday party.

  4. Blue cheese dijon mustard? Yes please!

    I am looking for it on my trip to Fresh Market tomorrow.

    Rub it in about the blogger conference why don’t ya? ๐Ÿ˜‰

  5. yes please. I seriously am making these little gems. I have mustard and wasabi running in my veins since I eat so much of it.

  6. Ooh lucky you! That festival sounds too fabulous! And I have to say that Honey Mustard Chicken is so delicious I wish I thought to make it more often! Your recipe sounds so much better than what I do (I just smear the bird with mustard and honey!). Have got to try this – the family will just love it!

  7. oh my. i wish i was in the Foodbuzz Blogger Festival. i love freebies like that :oD …. anyway, I’ll just enjoy your honey mustard chicken. honey mustard is my favorite :o)

  8. Dang, makes me wish I could have made it to the Foodbuzz Blogger Festival, sounds like I would have enjoy the sample of the mustard!

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