French's Mustard In What? @frenchskitchen

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The product(s) featured in this review were provided free of cost to me by the manufacturer or representing PR agency for the sole purpose of product testing. Opinions expressed are my own and are NOT influenced by monetary compensation.

I will admit something to you..

 I have never really been a fan of mustard.  I am not sure why...but I could care less about yellow mustard.  

Now, I am not like some people that hate it, just not something I will request... 

Marc on the other hand?  

Love it... ALWAYS on hot dogs... always on brats... most of the time on sandwiches... 

You want to know what I do love?

The spicy mustard, brown mustard... the mustard with some "flavor!"  

I LOVE it...

I mostly by the mustard with horseradish in it... for me... and yellow for Marc.

When I found out that we would be getting to try all the French's line... 

I was excited...   As I don't stray far from my favorites, unless given the chance...

As soon as the box arrived, I was so excited... 

Not that I am weird or anything, just because I was excited to try the other mustard... and to see what Marc would try!  

He was quick to open up the Spicy Brown...

Still don't know why... but he used it with his Chinese Fried Rice and went on and on talking about how great it tasted...   

Now, Broxton is into "dipping" foods again... He always seems to ask for Honey Mustard... guess he gets that from his mom!

I had no clue that mustard was used for so much, I thought it was just for basic items...
(That shows how little I know about cooking!)  

I am adding a couple recipes that looked AMAZING ...

If you want to see other recipes, please visit French's website!!!

BEEF KABOBS WITH DIJON STEAK DRESSING

Prep Time: 20 mins Cook Time: 10 mins

¾  cup              FRENCH'S® Dijon Mustard

¼  cup              olive oil plus additional for skewers

¼  cup              honey

1 tbsp.              FRENCH'S® Extra Tenderizing™ Worcestershire Sauce

12                     bamboo skewers, soaked in water

2 lb.                  boneless sirloin steak, cut into 1-in. cubes; season to taste with salt and pepper

2                      large red bell peppers, cut into chunks

2                      large red onions, cut into chunks

1. WHISK mustard, 1/4 cup oil, honey and Worcestershire in bowl; set aside.

2.  THREAD 4 steak cubes, 4 bell pepper chunks and 3 red onion chunks on each skewer. Brush steak skewers lightly with olive oil.

3. GRILL kabobs over medium-heat for 10 min. or until desired doneness, turning frequently.

4. DRIZZLE kabobs with Dijon sauce and serve extra on the side.

Makes 6 servings, 2 skewers each

SALMON WITH DIJON SAUCE

Prep Time: 5 mins            Cook Time: 15 mins      

4  (6 oz.)             salmon fillets

                          Salt and pepper to taste

1/3 cup               FRENCH’S® Dijon Mustard

3 tbsp.                olive oil

3 tbsp.                lemon juice

1tsp.                   minced garlic

1. SEASON salmon with salt and pepper. Place into greased baking dish, skin side down.

2. MIX remaining ingredients. Reserve 1/3 cup sauce. Spread remaining sauce over salmon pieces.

3. BAKE salmon at 400°F for 10 to 15 min. until salmon is cooked through. Serve with the reserved mustard sauce.

Makes 4 servings