Winding Down The Summer and Grinding Away!

Life is like a coin.  You can spend it any way you wish, but you only spend it once.  ~Lillian Dickson
 

Summer is winding down, the youngsters are back in school, and the holiday festivities are sneaking into everyone's thoughts that linger in the back of their minds.  Whee!  This year has galloped along at a break neck pace and I don't see it slowing down anytime soon.  But that is just fine and dandy, because it has been a wonderful ride.

Anyone in the mood for a continuous fine ride?  If you are, start doing a little something everyday to prepare for your fun family times and events.  It might be the impending holidays, or it might just be a few hours on a weekend for a special time together.  There is no time like a glorious fall afternoon to gather on the deck and light up the grill.

Be prepared with Watkins Seasoning Grinders.  They are so versatile, tasty and go on more things than what is designated on the label.  I use the Chicken Seasoning in scrambled eggs!  Of course, chicken and eggs go together...but have fun getting crazy with your seasonings.  It makes your meals memorable, and meals bring families together.

Try a few of these recipes and use your grinders liberally!

Pork Kabobs

1/2 cup Watkins Grapeseed Oil, Original Flavor

1/4 cup chopped onion

3 tablespoons lemon juice

1 teaspoon Watkins Parsley

1 teaspoon Watkins Garlic Powder

1/2 teaspoon Watkins Sea Salt

1/2 teaspoon dried marjoram

1/8 teaspoon Watkins Black Pepper (use a grinder instead ` How about the Garlic and Peppercorn?)

2 pounds boneless pork, cut into 1-inch cubes

Cucumber Yogurt Sauce

1 cup (8 ounces) plain yogurt

1/2 cup chopped cucumber

1 tablespoon chopped onion

1 teaspoon Watkins Parsley

1 teaspoon lemon juice

1/8 teaspoon Watkins Garlic Powder

Pita bread

In a resealable plastic bag or shallow glass container, combine the first eight ingredients; add pork and toss to coat. Seal or cover and refrigerate overnight.

Meanwhile, combine sauce ingredients; cover and refrigerate for several hours. Drain pork and discard marinade; thread pork on skewers, leaving a small space between pieces.

Grill, uncovered, over medium heat for 8-10 minutes or until the meat is no longer pink, turning frequently. Serve in pita bread with sauce. Yield: 6-8 servings.

Grilled Zesty Honey Mustard Chicken

1/2 cup prepared mustard

1/2 cup honey

1 teaspoon Watkins Chicken Seasoning, ground (this is the Chicken Seasoning Grinder)

1 tablespoon Worcestershire sauce

1 broiler/fryer chicken (3 pounds), cut in half

In a small bowl, combine the first four ingredients. Carefully loosen the skin of the chicken; spoon some of the mustard sauce under the skin.  Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. Place chicken skin side up over drip pan and grill, covered, over indirect medium heat for 20 minutes on each side or until juices run clear, basting occasionally with remaining mustard sauce. Remove chicken skin; cut into serving-size pieces. Yield: 6 servings.

Bacon Wrapped Asparagus

10 fresh asparagus spears, trimmed

1/8 teaspoon Watkins Black Pepper

5 bacon strips, halved lengthwise

Watkins Garlic Peppercorn Blend, grinder

Place asparagus on a sheet of waxed paper; coat with cooking spray. Sprinkle with pepper; turn to coat. Wrap a bacon piece around each spear; secure ends with toothpicks.  Liberally cover with Watkins Garlic Peppercorn Blend, ground, to taste.  Grill, uncovered, over medium heat for 4-6 minutes on each side or until bacon is crisp. Discard toothpicks. Yield: 2-3 servings.

The statements made and opinions expressed on this page are those of the Independent Watkins Associate who is the publisher of this document, and are not to be construed as the statements or opinions of Watkins Incorporate