mustard and miscellany

A story of love and hate

Recipe: Chicken with Mushrooms and Onions in Mustard Sauce August 29, 2012

Filed under: Uncategorized — Mustard and Miscellany @ 6:07 am
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New recipe today! Simple, healthy, and delicious! Adapted from this recipe that I found on TuroK Like Food. We ended up making it on the stovetop in a skillet, though, instead of roasting it in the oven. It’s too hot to turn on the oven these days.

There’s sort of a review buried in here, too, as I used a new mustard for this…Zatarain’s Creole Mustard.

This is a nice, classic brown grainy mustard. I didn’t notice anything different about it that would make it creole as opposed to regular grainy mustards. Maybe grainy mustard is a common ingredient in creole cooking? As I’m writing this, I realize I know nothing about creole cooking. So, if you’re reading and you do know something about this subject, leave me a comment! Regardless, a good mustard that I would definitely buy again.

On to today’s chicken dish. We pretty much doubled the original recipe and even then I might make more sauce next time. It was really good, though. This dish could be really different depending on the type of mustard you use for the sauce, too. A spicy one would be interesting.

Looks good, right? It was. We served it with some brown rice. Whole dinner probably took less than 45 minutes. I think kids would like this. Everything is gluten-free, including the mustard (check any mustard you use, of course).

Printable Recipe

Chicken with Mushrooms and Onions in Mustard Sauce (Feeds 4-5)


  • 2-2.5 lbs. boneless, skinless chicken breasts, cut into bite sized pieces
  • 1 large white or yellow onion, sliced thinly
  • 16 oz. any kind of mushrooms, sliced (I used button mushrooms)
  • 1-2 Tbsp. butter
  • .5 cup mustard (I used Zatarain’s Creole)
  • 4 Tbsp. vinegar (I used apple cider vinegar)
  • 3 Tbsp. olive oil
  • Green onions, chopped (I used about 6)


  • In a large skillet, melt butter over medium heat. Add chicken and brown on all sides.
  • Remove chicken from skillet and set aside. Add mushrooms and onions to skillet and cook over medium-high heat until onions are translucent, about 10 minutes.
  • Meanwhile, mix mustard, vinegar, and olive oil in a small bowl.
  • Add chicken back into skillet with mustard sauce and stir to combine with mushroom/onion mixture. Cook over medium heat until chicken is cooked through, about 10 minutes. Add green onions in last minute.
  • Serve alone, over rice, quinoa, noodles…whatever you like!

With some beets for color and yumminess

So, there’s dinner for ya! Try it and let me know what you think.




Schu’s Soda Sampler: T.A.S. Mangosteen Juice Drink August 28, 2012

Filed under: Uncategorized — Mustard and Miscellany @ 8:07 am
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Schu takes over the blog again today…

The glory of the internet. It allows us to waste countless hours of potential productivity, type soda reviews on mustard blogs and discover new things. In this instance, 1 plays into 2 plays into 3.

In the cyclical world of blog reviewing, to review something one must sample the product for review, so to do this one must…

1, waste countless hours of potential productivity traveling to odd soda locales (in this instance, Asian market G and L Imports) in search of unique, usually carbonated soda experiences.

2. Then said unique purchase can be used for soda review purposes on a mustard blog.

And 3, new things can then be learned. Like: what the bleep is mangosteen?

Without the internet, I might never know. Wikipedia, take it from here.

“The purple mangosteen (Garcinia mangostana), colloquially known simply as mangosteen, is a tropical evergreen tree believed to have originated in the Sunda Islandsand the Moluccas of Indonesia. The tree grows from 7 to 25 m (20–80 ft) tall. The fruit of the mangosteen is sweet and tangy, juicy, and somewhat fibrous, with an inedible, deep reddish-purple colored rind (exocarp) when ripe.[1] In each fruit, the fragrant edible flesh that surrounds each seed is botanically endocarp, i.e., the inner layer of the ovary.[2]

The purple mangosteen belongs to the same genus as the other, less widely known,mangosteens, such as the button mangosteen (G. prainiana) or the charichuelo (G. madruno).”

Helpful, huh? Oh, there’s more. Feel free to click the link here for mangosteen 101. (I wish I could get college credit for that class).

Some Thai company called T.A.S. markets Mangosteen Juice Drink. It’s in a pretty pink and white 10.5 ounce can that had more than its share of dust, collected likely from being in the same refrigerated location in the back of the store for months. And if you can find a soda with dust on the can, you know you’re onto something. Fortunately, it had a year to expire. Thing is, it was canned in March. Five months of dust. That’s way less than most of my apartment.

The Mangosteen soda relaxing on my balcony

The pretty pink can also includes vital information like ingredients: water, mangosteen puree (10%) and cane sugar, and nutrition facts. You know, the usual American fine print. However, there’s also a second table, right next to the “Nutrition Facts.” This is the “Nutritional Information,” and there it tells the consumer vitals such as “energy,” where it includes two categories: KJs and KCALs. I’m not even going to bother with the KJ, but one of the KCAL numbers is 131, which matches with the table’s calorie per serving, so I can sort of figure that out, except the “nutrition information” table lists calories at 130. Maybe that extra calorie is for taste.

An attempt at sunset photography…

Or sweet, which is what Mangosteen Juice Drink has in abundance. While the expanded Wikipedia definition tells me its nutritional benefits are limited (even though there are two whole tables dedicated to the subject), my taste buds tell me there’s plenty of fruity sweetness. If you like sweet drinks, this is probably not up your alley. I’d say it’s similar to lychee, but if you haven’t had lychee either, that probably doesn’t help. Less syrupy than mango, with a liquid texture that might most resemble that faint composition you’d get if you were to crush a pear in a blender and drink it. Indeed, a really, really (and even a third) really sweet pear might be the closest available comparison.

I like pears. Therefore, overall, it’s a soda to which one can get accustomed the more it’s consumed. If you can get past the assault of sweetness in, say, the first three ounces, the other 7.5 go down pretty easy. Soda thusly consumed.

Thank you mangosteen. The things we learn.



Still talking about Bone Suckin’ Mustard… August 27, 2012

Filed under: Uncategorized — Mustard and Miscellany @ 8:31 am
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It’s Monday already? How does this happen…weekend after weekend…?

It wasn’t a very mustardy weekend around here. But just wanted to add a quick update to the review of Bone Suckin’ Mustard that I posted here on Friday. Still loving this stuff. So much so that I took it with me to lunch at a local sandwich place that is a favorite of ours and pretty much everyone else in our city: Eegee’s. This place is a local institution and recently celebrated their 40th year in business. They are probably best known for their fresh fruit slushie drinks, but I’m not much of a fruity girl so I had my usual sandwich, turkey sub on whole wheat, and slathered on some of the Bone Suckin’ Mustard.

Absolutely delicious. I might just start carrying this mustard everywhere I go.

Now, I had said in my review that I thought even mustard-haters might like this but I hadn’t tested that theory on Schu yet. Forced him to try a bit at the restaurant and, well, I was wrong. He hates it. So I guess it’s still a mustard for people who love mustard.

But if you’re one of the intelligent mustard-lovers out there, try this! It’s really quite amazing.

On another note, I know it has become a “thing” on many blogs to feature recipes for Meatless Monday that help people who are trying to reduce their consumption of meat. I doubt I will make this a continuing feature, but I came across this super looking recipe last night that just happens to be meatless (and gluten-free!). So here’s an idea for your next dinner from the Beard and Bonnet blog, Monday or not: Tomato Mustard Seed Rice with Roasted Zucchini and Artichoke Hearts

Photo Credit: Beard and Bonnet

I love rice and I love zucchini, and obviously I love mustard seeds. This will be on my dinner plate very soon.

Part of the weekend was spent hunting down more exotic flavors of soda for Schu to try and reviews will be forthcoming…like, tomorrow! See you then.




Review: Bone Suckin’ Sweet Hot Mustard August 24, 2012

Filed under: Uncategorized — Mustard and Miscellany @ 10:25 am
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Happy Friday!

Haven’t done a review in way too long and I’ve got a pantry full of mustards waiting to be reviewed. I was poking through that pantry the other night looking for dinner inspiration and decided it was time to try the Bone Suckin’ Sweet Hot Mustard that I picked up earlier this summer.

I started with the standard taste-testing procedure which involved sticking my finger in the jar and licking the mustard off. First thought was – delicious! The sweet hits you first, in a really good way. I should say, I don’t generally like sweet in my food. Keep your strawberries out of my salad, your brown sugar glaze off my Easter ham. But this was sweet in a very savory way, almost like barbecue sauce but better.

The hot bit hits your taste buds a few seconds later and it’s great. Not too spicy at all (and I’m pretty wussy about spicy food) but just a nice heat that really complements the initial sweetness. This mustard is absolutely great. I feel like mustard-haters might even like this but I’ll have to convince Schu to taste it before I can guarantee that. There’s none of the vinegary tartness of regular mustard.

I was making curry for dinner and this didn’t really fit with that flavor profile, so I put it back in the pantry for another day. But the next day for lunch I combined some canned chickpeas with chopped cucumber, tomato, green onion, Greek yogurt, and a healthy dollop of Bone Suckin’ mustard. Mixed it all up and put over a bed of crunchy romaine lettuce. Did I take a picture? No. I was too busy inhaling this heavenly concoction.

A few nights later, I was wandering around the kitchen when my eye fell on this mustard again. I needed to go grocery shopping so didn’t really have anything good to dip in it like baby carrots, but then a stroke of genius hit me…

Don’t judge my jacked-up nail polish…at least it matches the wall!

Ohhhhh yeeaaahhhh…bacon! You gotta try this, seriously.

In summary: Buy this mustard. You will not regret it. I’ve got to think of how to use this in recipes now. Have you tried this mustard? How do you use it? I’d LOVE some ideas, please let me know!




Schu’s Soda Sampler: Dr. Brown’s Cel-Ray August 22, 2012

Filed under: Uncategorized — Mustard and Miscellany @ 8:57 am
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And now, a guest post and new feature from Schu…

Since Stephanie came up with the concept for this blog—certainly for no other reason than to torture my sense of good taste, since all revolves around me—I’ve been filled with hate. Surrounded by mustard, the planet’s—nay, the solar system’s, worst condiment, disdain has darkened by once happy soul.

So as I hijack the blog on occasion, a new strategy is being developed. In addition to chastising the wretchedness of Stephanie’s favorite food spread—actual physical mustard destruction is still in the offing—assuming contributions are allowed, I’m going to occasionally immerse myself in the “miscellany” part of the blog by reviewing an off-the-wall passion of mine: odd sodas.

This oddity thing is such a learning experience. Before the Mustard and Miscellany days, I figured mustard came in French’s and Gulden’s, and some anonymous troll just made the other 20 concoctions, purchased by my mom through some covert network, but not otherwise available to the public. Boy, how my eyes have been opened. And how my taste buds have been threatened even more.

While mustard has been something of a (thankful) mystery, I’ve been relatively familiar with the world of odd sodas. The initial discoveries happened during times away from home. It’s sort of a travel credo: why eat or drink what you could eat or drink at home when you have the chance to try something else somewhere else? This certainly applies to beverages as well, and said beverages—mostly sodas, but occasionally there will be branching out, complete with occasional drinks dedicated to the flavors of actual branches—will be consumed and critiqued herein.

So welcome to the tasty (and that’s not always a compliment) world of Schu’s Soda Sampler.

Dr. Brown’s Cel-Ray Soda.


So it’s been a long and arduous day of mustard shopping, and I need refreshment to sate my palate. So after a trip to the Middle Eastern market, and the North African market, and the Indian market, we pass by a neighborhood country store that doesn’t have much stock, even though there was a smattering of mustard, and a small collection of odd sodas.

Odd sodas? I’m all in.

Enter. Dr. Brown. Dr. Brown is one of those fringe brands that has experienced occasional success on actual supermarket shelves. I imagine the good doctor (why so many soda makers have advanced degrees is a source of fascination—does this date back to the elixir, snake oil mentality of the late 18th century?) in a series of feuds with Jones and his colorful bottles.

So Dr. Brown has the usual line: soda, root beer, black cherry. And then something a bit off catches my eyes. It’s a green can, and green always means crisp in the soda world. But how crisp, I had no idea. So I pick up the can, and it says Cel-Ray. And I say “no way.” But after studying the can further, it’s yes way.

This is a celery flavored soda. Celery.

I have a lot of wishes, including the one about how I wish I was in the board meeting where someone pitched the concept of celery soda. And someone else approved it. That must have been a heck of a power point presentation.

So at 79 cents for the 12 ounce can, a purchase must be made. The helpful cashier informed me that Cel-Ray was refreshing, but a bit odd, largely because the celery flavor was there, but since it was in an unfamiliar setting—carbonated liquid as opposed to garnish covered with peanut butter on the side of your plate—the consistency factor takes some acclimation. I don’t think she used the word “acclimation,” but hopefully you get the gist. Celery in soda form is kinda weird.

She was also right about the refreshing part, and it’s pretty clear this is the crux of Dr. Brown’s niche effort. Instead of going the 7-Up/Sprite/Sierra Mist lemon-lime based route, they used celery, a clear vegetable with next to no discernible benefits, as the basis for the drink. Part of that makes sense. Indeed, Cel-Ray does not possess the same overwhelmingly sugary aspect that tends to bog down the more mainstream clear soda leaders. So therein lies the refreshing. Unfortunately, it tastes like celery. So, uh, mission accomplished?

So if you like celery, and want a refreshing carbonated alternative to other clear sodas, then perhaps Dr. Brown is for you. I just hope they expand the repertoire to include the peanut butter flavored offshoot.


Photo credit:

Hmm. On second thought, maybe I don’t hope that.



Back to life, back to reality August 17, 2012

Filed under: Uncategorized — Mustard and Miscellany @ 10:38 am
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Surely someone reading this remembers the song that I used for this blog title…Soul II Soul, anyone? No? Regardless, it’s how I feel today, back from vacation, back to real life. Why can’t life be one continuous vacation? *Sigh*

We had a fun little break, toodled around in a bit of cooler weather and looked at pretty scenery and Indian ruins. Like this cool site, Wupatki.

And this cool site, Tuzigoot, where I got a better picture of the view than of the actual ruins. If you’re ever in Northern Arizona and like Indian ruins, you should definitely check out these sites.

This is quite green for Arizona

Ran across some random things on a fairly deserted dirt road through ranching land…a huge boulder painted to look like a skull with no apparent reason or explanation:

Followed shortly thereafter by a tree full of buzzards. Things felt a bit ominous at that point, but we made it back to civilization safely.

I’m not sure you can tell how big and creepy those birds looked

Ate some yummy foods, lots of Mexican food but also bangers and mash at a brewpub that served it with their own house-made beer mustard.

Also added a few newcomers to the growing mustard family in my house:

Pulaski Stone Ground Polish Style Mustard, D’Vine Gourmet Chardonnay Dijon, and Alstertor Dusseldorf Style Mustard in a cute little beer mug. Looking forward to trying all of these and reviewing them here!

Have you tried any of these mustards? Let me know what you think!




Roller derby and fried rice August 11, 2012

Filed under: Uncategorized — Mustard and Miscellany @ 7:11 am
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A little mustard and a little miscellany today.

Headed to a baby shower this afternoon for a friend from high school. The baby is already 5 months old but they live in another country and this is the first time they’ve been back in the United States since her birth, so it’s more of a “meet-the-baby” than a traditional shower. I found the most adorable hat and booties for her gift…roller derby baby!

Photo credit: Knitty Momma on Etsy

Is that not the cutest thing ever? This seller on was absolutely phenomenal – she emailed me minutes after I placed my order asking if I wanted a different color combination than the photo, and had this knitted and in the mail two days after my order. It came packaged nicely, is exactly like the picture, and great quality. Highly recommend Knitty Momma on Etsy – go check out all the charming things in her shop even if roller derby isn’t your thing.

On the mustard front, I present last night’s dinner. It only involves a small amount of mustard. In fact, I had no plans to include it on the blog until I was plating it up and thinking to myself, man, this is a delicious, easy, and waistline friendly meal I just whipped up with random ingredients I had on hand. So even though I was starving, I took a few impromptu photos for you. There is no real recipe involved here, but I ended up with a nice Asian-inspired fish, vegetable fried rice, and fresh steamed vegetables. It made an absolutely enormous pile of food that clocked in at just about 450 calories.

I took a thawed filet of hake (a nice white fish from the cod family that I discovered recently, wild-caught and reasonably priced at Costco) and put it in a zipper sandwich bag with some Bragg’s aminos, dark sesame oil, rice wine vinegar, fresh minced garlic and ginger, and a dollop of Safeway Coarse Ground Dijon mustard. Mushed it all around a bit and set it in the fridge for about 30 minutes, turning over a few times. I then steamed the fish in my new favorite kitchen gadget, a microwave fish and vegetable steamer that I picked up in a thrift store for $.50 but saw at WalMart the other day for around $5.00. Don’t judge until you’ve tried it – this thing has been producing consistently cooked, juicy, tender, flaky fish in about 4 minutes without heating up the house.

With the fish I made a huge pile of steamed broccoli and cauliflower. I also microwaved some Trader Joe’s Vegetable Fried Rice which is remarkably good, but I had to add one scrambled egg to it because fried rice without egg is just not fried rice to me. I threw all of this on a plate and drizzled a tiny bit of sesame oil and Bragg’s aminos over the whole mess. This was honestly absolutely delicious. I’ll be making this again.

Schu and I are supposed to be heading out of town this evening for a short roadtrip through slightly cooler weather. Car issues have come up that may cause the trip to be canceled, but for now I’m being positive that it will happen. Internet access will be pretty limited so there may not be any new blog posts until late next week, but you can be sure I will take advantage of any and all interesting photo opportunities that may come our way – mustard or otherwise – to share upon our return. I’ll likely be tweeting from my phone, though – do you follow us on Twitter yet? You don’t? You should. It’s fun and I don’t spam you with the same stuff over and over. Join us!