Here are some serving suggestions for NunDunBetter Gourmet Chile Mustard Sauce:

Quick Salad Dressing

1/3 - Cup Olive Oil
2 - Tablespoons Seasoned rice vinegar (or vinegar of choice)
2 - Teaspoons honey (or to taste)
2 - Teaspoons NunDunBetter Gourmet Chile Mustard Sauce

Stir or shake in container. Pour over salad, serve immediately.

Deviled Eggs

3 - tablespoons of mayo
2 - tablespoons sweet pickle relish
2 - teaspoons of NunDunBetter Gourmet Chile Mustard Sauce
12 - egg yolks.

Turkey Meatloaves

l lb. of ground turkey
l cup cooked brown rice
l medium zucchini, grated
1/3 cup diced red onion
1/4 teaspoon ground sage
1 1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 egg
1/4 cup light brown sugar
2 tablespoons NunDunBetter Chile Mustard Sauce
2 teaspoons catsup
4 slices bacon

Line a baking sheet with foil. Heat oven to 425 degrees.

Place cooked brown rice in a bowl with zucchini, onion, sage, salt and pepper. Add turkey and egg and mix well to combine. Shape into 4 oval meatloaves and place of prepared baking sheet.

Mix brown sugar, NunDunBetter Chile Mustard Sauce and catsup in a small dish. Brush most of the mixture over the meatloaves. Lay a bacon slice diagonally over each meatloaf and tuck in ends. Brush the bacon with remaining mustard glaze. Bake 30 minutes or until meatloaves are cooked through.

Turn on broiler, place meatloaves under broiler to crisp bacon for 1 minute.

Ham Asparagus Twists

l package puff pastry sheets, thawed
4 tablespoons NunDunBetter Chile Mustard Sauce (or to taste)
8 slices of thinly sliced deli ham
30 asparagus spears, trimmed

Heat the oven to 400 degrees. Unfold the pastry sheets on a lightly floured surface. Spread 2 tablespoons of NunDunBetter Chile Mustard Sauce on each pastry sheet. Top each with 4 slices of ham. Cut each into 15 strips crosswise, making 30 in all.

Tightly wrap 1 pastry strip around each asparagus spear, ham side in. Place the pastries seam side down onto 2 baking sheets.

Bake for 15 minutes or until the pastries are golden brown.

Chile Mustard Chicken

4 boneless skinless chicken breasts
4 teaspoons NunDunBetter Chile Mustard Sauce
1/2 cup diced roasted red bell pepper
4 slices provolone cheese (or cheese of choice)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 slices crumbled crisply fried bacon
olive oil for browning

l cup buttermilk
1/2 cup flour

1 cup fresh bread crumbs
1/4 cup fresh flat leaf parsley, chopped fine
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper

Heat oven to 350 degrees. Mix bread crumbs with next five ingredients. Butterfly chicken breast and dry off. Sprinkle with salt and pepper. Spread with NunDunBetter Chile Mustard Sauce. Top with roasted red bell pepper, cheese and bacon. Fold over and secure with toothpicks. Dredge in flour, dip in buttermilk and coat with bread crumb mixture. Saute in olive oil on both sides and finish in oven for 20 minutes or until 175 degrees internal temperature. Serve with NunDunBetter Chile Mustard Sauce as a dipping sauce. This is also great left without the breading and grilled over charcoal.

Turkey Wraps

1 dozen flour tortillas (flavored tortillas are excellent)
1 head of red leaf lettuce (or lettuce of choice)
1 cup shredded carrots
1/2 cup sliced black olives
1/2 cup diced green chile
Thinly sliced turkey
1 cup mayonnaise
1/4 to 1/2 cup NunDunBetter Chile Mustard Sauce

Mix mayonnaise and NunDunBetter Chile Mustard Sauce together. Spread over tortillas. Layer with lettuce, carrots, black olives, green chile and turkey or meat of choice. Roll up and slice according to use. Can be sliced in half for lunch size portions or in pinwheels to use as an appetizer.

Use as a zesty dip for a vegetable tray