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.

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Whole Wheat Garlic Croutons
3 medium slices day-old whole wheat bread, or your bread of choice
1 to 4 tablespoons Watkins grapeseed oil
1/4 teaspoon Watkins garlic granules, or to taste

For Herb Croutons
Add 1/4 teaspoon of each:
Watkins parsley
Watkins Basil
Watkins Minced Green Onion
Watkins Marjoram
Watkins Thyme

For Spicy Croutons
Add 1/4 teaspoon of each:
Watkins Chili Powder
Watkins Cilantro

For Dill Croutons
Add 1/4 teaspoon of each:
Watkins Dill and parsley

For Greek Croutons
Add 1/4 teaspoon of each:
Watkins Oregano
Watkins Parsley

For Rosemary Croutons
Add 1/4 teaspoon of Watkins Rosemary, crumbled

Directions: Preheat the oven to 400 degrees Fahrenheit.

Cut the bread into small cubes, you can cut off the crusts if you want. Place the bread cubes into a bowl. Drizzle bread with the grapeseed oil, sprinkle on garlic granules and herbs if desired and toss to mix.

Spread the seasoned bread cubes onto a baking sheet and bake for about 15 to 20 minutes, turning occasionally.

Tip: Use the smaller amount (1 T) of grapeseed oil to keep the calorie count down on your croutons. While grapeseed oil is the healthiest available all oils have the same calories.

Watkins grapeseed oil comes in three flavors; original unflavored, garlic and parsley and citrus cilantro so you can use the one that will enhance the flavor of your croutons.

What type of croutons are your favorites and what do you use them as a garnish for?

Technorati Tags: garnish, Salads, soups, vegetarian

Here’s how to cook long grain rice:

1 cup white long grain rice
1 & 1/2 cups water

Place rice and water in a 1 quart sauce pan, bring to a boil, reduce heat to low, cover with a light fitting lid and cook for twenty minutes. (see tips below)

If you prefer a healthier whole grain version, here’s how to cook brown rice:

1 cup brown rice
2 cups water

Follow directions above but cook for 45 minutes or until rice is tender.

Tips for cooking, serving and spicing up rice:

• Watch the rice carefully, as soon as it comes to a boil, turn down the heat and cover with a lid.
• Don’t remove the lid before the suggested cooking time is up, you are basically steaming the rice so if you lift the lid, you let out the steam and the moisture. It will take longer to cook and may become over done or died out on the bottom of the pot.
• Don’t stir rice while cooking, after it’s cooked you can gently fluff it with a fork if you like.
• If you find your rice isn’t fluffy or is too sticky, try washing it first. Rinse the rice with cool water, several times or until the water doesn’t look milky. My mother always washed rice before she cooked it, I do as well depending on the variety.
• Need more rice? Simply double or triple the rice and water, keeping the same ratio and use a larger sauce pan.
• Cook extra, it keeps well in the fridge for up to a week. Re-heat cooked rice in the microwave, or add a couple tablespoons water to reheat on low in a pot on the stove top. Cooked rice is perfect for making fried rice, adding to casseroles, salads, rice pudding and more.
• Spice up your rice by adding 1 teaspoon Watkins chicken or beef soup base along with the water, then cook as usual.
• You can also add more flavor by adding some herbs and spices before cooking; try cumin, curry powder, garlic, omelet and soufflé seasoning, onion, sage, or tarragon.

If you follow the above tips, with practice you’ll be cooking and serving perfectly done rice every time!

Technorati Tags: cooking tips, how to cook

The easiest method of cooking salmon is to simply season it with a little lemon pepper or fish and seafood seasoning; pan fry the steaks or fillets at medium-high heat in a little grapeseed oil. Cook for about 5 minutes per side or until the flesh has changed a lighter color and no longer looks opaque. The flesh is very delicate so take care when turning the pieces so the fish doesn’t break or fall apart.

As a general rule for each inch (2.5 cm) thickness it takes 10 minutes to cook fresh salmon, you’ll need to allow 12-15 minutes per inch if it’s partially thawed and 20 minutes per inch if the fish is frozen. You’ll need to add 5 minutes to total cooking time if salmon is wrapped in foil (see below).

How to Cook a Whole Salmon

The easiest way to cook a whole salmon is to bake it in the oven or cook it on the barbecue. Lay the whole salmon on a large piece of aluminum foil that has been sprayed with Watkins cooking spray. The foil needs to large enough to wrap around the fish to make a sealed package. You may also use parchment paper if you are baking it in the oven. Season the fish with fish and seafood seasoning or the herbs and spices of your choice (see below) as well as slices of lemon or a 1/4 cup of lemon juice. Cook for the time indicated above or until the fish is done.

Other spices to use with salmon are basil, black pepper, cayenne pepper, coriander, chili powder, curry powder, cloves, dill, marjoram, oregano, tarragon and thyme.

The secret to moist, delicious salmon not to overcook it, and a sprinkling of just the right, good quality spices!

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First husk the corn, this is simply peeling off the leaves and corn silk that cover the vegetable.

Place the corn on the cob in a large pot along with 2-3 inches of water. Cover and bring to a boil, turn down the heat to low and cook for 5 minutes or until the kernels have changed color, they’ll turn a darker yellow. Pretty easy right?

If you are having a barbecue you can cook your corn right on the grill. Place the husked cobs on a medium hot grill, then turn cobs every 5 minutes until it done on all sides. Some people say to soak the corn in water for half an hour before you grill it but I’ve never bothered. You can wrap the corn with a dab of butter in tin foil and grill it as above.

Serve your corn on the cob with butter, flavored butter, regular or butter salt and black pepper!

The secret to great corn on the cob is to cook freshly picked corn, the husks and silk should be green, not dry. The kernels should be plump and milky went pierced with your finger nail.

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Preheat a large cast iron or heavy bottomed fry pan or dutch oven on medium-high heat. Add a tablespoon or two of cooking oil like Watkins grapeseed oil. Sprinkle the pot roast liberally with onion and garlic granules and black pepper to taste. Brown the seasoned roast on all sides in the preheated pan, remove roast and place in roasting pan, or set aside on a plate if you are using a dutch oven. De-glaze frying pan (or dutch oven) by adding about a cup or water and 1-2 teaspoons of Watkins beef soup and gravy base, stir and scrape pan while heating to a boil. Return roast to dutch oven or pour pan juices over roast in the roaster. Cover and place in a 350 deg F oven for 2 – 3 hours. About an hour before the roast is done, add some peeled carrots and potatoes cut into large chunks, you can also add some onions, garlic or parsnips too if you like. Cover and place back in the oven. Now, sit back, relax, and enjoy the wonderful smell of your dinner as it’s cooking. When the vegetables are tender, remove roast and vegetables from the broth that formed. Make gravy by thickening the broth with about 1/4 cup flour, taste and add some salt & pepper if needed. Serve slices of pot roast with vegetables and gravy poured on top of all.

How To Cook Pot Roast In A Slow Cooker

A slow cooker is a great appliance to use for cooking a pot roast. After browning place the roast, pan juices and vegetables into the slow cooker, cover and cook on high for 4 -5 hours, or on low for 7-8 hours. Serve as above.

Pot roasts are economical as they are the cheaper cuts of beef. The meat is less tender and has less fat however many people feel it has a better flavor. This moist cooking method tenderizes the meat and makes a flavorful meal. You’ll find all the spices and seasoning to make the best pot roast ever in the Watkins online catalog.

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Prepare beets by cutting off the tops leaving a half inch of the stem, wash well but do not scrub, take care not to cut or damage the skin before cooking as the color will leach out. Place whole beets in a pot, cover with water, bring to a boil, reduce heat to simmer and cook until done. The time will vary depending on the size of your beets. After 15-20 minutes you can test small beets for tenderness by piercing one with a knife, larger beets will take longer. When beets are tender, drain and cover with cold water until they are cool enough to handle. Gently rub each beet with your fingers, the skin will slip right off, discard the skins and top bits. Slice, dice or leave the cooked beets whole if they are small, serve and enjoy. This sweet vegetable tastes wonderful garnished with a sliver of plain or herb butter.

Beets can be prepared ahead and stored in the fridge until just before serving time, reheat over low heat with a couple of tablespoons of water and a bit of butter or grapeseed oil in a heavy bottomed pot or in the microwave.

What’s the right spices to use with beets? To perk up and ehance the flavor of your beets try a pinch of allspice, a sprinkle of black pepper or cinnamon, some caraway seeds, chives, dill, ginger, horseradish or parsley. To make pickled beets you’ll need pickling spices. I recommend that you use the best pure spices and herbs or organic herbs and spices.

Technorati Tags: cooking with spices