If you love fresh, just picked raspberries, this raspberry mustard salad dressing will let enjoy the summer fresh flavor of raspberries all year round. We were served this salad dressing at Watkins business conference today at a special leadership luncheon. I promised everyone I’d keep them up to date so here’s what you missed. When you eat this you can image you were there with us!
1 cup fresh or frozen thawed raspberries
2 tbsp red wine vinegar
2 tbsp water
2 tbsp honey mustard
1 1/2 tbsp honey
2 tsp Watkins Original Grapeseed Oil
1/2 tsp Watkins Thyme
1/2 tsp Watkins Black Pepper
Continue reading Raspberry Mustard Salad Dressing
This is the best, moist and delicious barbecue pork tenderloin you’ll ever make. The secret is marinating the tenderloin in a herbed, apple, garlic sauce. This recipes doubles well so you can make extra for sandwiches or a cold plate dinner. Cold dinners are perfect for when it is too hot or you are too busy to cook.
1/2 cup frozen apple juice concentrate
3 tsp Watkins garlic liquid spice
1 tbsp Watkins rosemary, crumbled
2 tbsp honey mustard
1 tbsp Watkins grapeseed oil
1 tbsp Watkins minced green onion
1/2 tsp Watkins granulated black pepper
1 1/2 lbs pork tenderloin, fat trimmed
Directions: In bowl, mix all ingredients, except tenderloin. Place tenderloin in a bowl and pour mixture over it. Refrigerate for at least 2 hours.
Pre-heat the BBQ on medium heat. Remove tenderloin from the marinade and set marinade aside. Barbecue the tenderloin for about 15 minutes, turning and basting the meat often with the marinade. The meat should be brown on the outside with just a touch of pink on the inside. Remove from heat and let it sit for 5 min to let the juices settle before slicing it into half inch slices.
Heat the remaining marinade, bringing it just to a boil and serve it with the sliced tenderloin.
You’ll find the herbs, spices and other barbecue essential ingredients in the Watkins US store or the Watkins Canadian Store. When you drop by, be sure to ask for a free Watkins products catalog.
Eggs are quick to cook and a great source of protein. Here’s how to cook hard boiled eggs to eat on their own, to use in recipes that call for hard boiled eggs or to make colored Easter eggs!
Place desired number of eggs in a saucepan, cover with cold water and slowly bring to a boil. Reduce heat to low, cover and cook for 10 minutes. Immediately cool eggs in cold water to prevent the yolks from turning grey.
Thanks to Megan for the beautiful egg photo, click the image to see more of her photos.