Secret Recipe Club (Secret Recipe Club) assignment this month was to choose a recipe from Aly's blog Cooking in Stilettos. Why is it that everybody but me can come up with such creative blog names? Don't you love that one? There are plenty of great-looking and creative recipes on her blog, and I had a very hard time picking just one!
I thought about Bourbon Molasses Baked Chicken (except that I don't have any of that Bourbon Molasses Mustard - wonder if I could make something similar?) Update: I found this recipe in my local paper for a Honey Bourbon Jalapeno Mustard, which might work.
Honey Bourbon Jalapeno MustardAnd next time I have apple cider in the house, somebody remind me to make this Bourbon Cider Twist! I am also actually going to make tortillas next time I need some. Yes, I've been planning to do that for ages, but this recipe for the Easiest Ever Homemade Tortillas has me convinced. And there are more, but I had to choose, didn't I? Well, at least for this post. I can always go back....
- 1/4 cup bourbon
- 1 cup water
- 3/4 cup whole yellow mustard seeds
- 3/4 cup whole brown mustard seeds
- 1/4 cup apple cider vinegar
- 1/2 to 3/4 cup honey (range depends on your desire for a sweeter mustard)
- 1-1/4 tsp. fine salt
- 1 to 2 jalapenos, chopped (leave in seeds and ribs for a spicier mustard)
- In a medium bowl, combine bourbon, water and mustard seeds. Let soak at least 4 hours up to overnight.
- In a food processor or powerful blender, add mustard seed mixture, vinegar, honey, salt and jalapenos. Blend until very smooth (you will still see seed hulls). You may add more water or vinegar to thin, if needed.
- Pack into a clean glass jar. Leave at room temperature for several days if you want mustard to mellow, otherwise store in the refrigerator 3 to 4 weeks.Makes about 3-1/2 cups
I ended up modifying the recipe for Apple Cheddar Chicken Muffins, not because it didn't look perfect the way it was, but because I had to substitute some of the ingredients. I substituted 1/2 cup of white wheat flour for part of the white flour, used broccoli instead of arugula, a Braeburn apple instead of Granny Smith, and used a 3-cheese mix instead of Cheddar. Of course, Aly did say to think of this muffin recipe as your “Leftover Muffin Canvas” - so I just did what I was supposed to do!
These muffins are great! They make a really nice change from sandwiches. You get your meat, cheese, bread and veggies all in one easy-to-grab package. My husband really enjoyed having them in his lunches. I also sent some to college with my son because he has some long days when he has no time to get anything to eat. He can throw some of these into his bag in the morning and have a handy snack to tide him over until the day is over and he has time to get to the dining hall or back to his dorm. I'm already thinking of variations - because I will be making these again. I'm thinking something with cornmeal and zucchini would be good.