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Raspberry Honey Mustard Pretzel Dip Chicken Salad
A wonderful chicken salad featuring our Raspberry Honey Mustard Pretzel Dip alongside chicken, celery, pineapple chunks, oranges, grapes, pecans and mayonnaise.
Ingredients
5 cups Chicken breast, cooked, chopped
2 cups Celery, sliced
1 cup Pineapple chunks, drained
1 small can Mandarin oranges, drained
1 lb. or to taste White or purple seedless grapes
1 cup Pecans, toasted, chopped
1/4 cup Robert Rothschild Farm Raspberry Honey Mustard Pretzel Dip
1/4 cup Mayonnaise
Instructions
In a large bowl, combine chicken, celery, grapes, pineapple, oranges and pecans.
In small bowl, combine mayonnaise and Raspberry Honey Mustard Pretzel Dip. Toss with chicken mixture. Chill. Serves 8.
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Baked Brie with Hot Pepper Raspberry Preserve
Crescent rolls and Brie cheese are baked and topped generously with Hot Pepper Raspberry Preserves and chopped pecans
Ingredients
1 tube Crescent rolls
1 small Round Brie
1 jar Robert Rothschild Farm Hot Pepper Raspberry Preserves
Pecans, chopped
Instructions
Preheat oven to 375 degrees F.
Open tube of crescent rolls carefully. Do not separate in individual rolls. Close the seams by applying pressure to them.
Place small round of Brie in center of dough. Seal long ends of crust on top of brie. When sealing sides it will be necessary to trim corners.
The dough is very forgiving, so if a seam should fall apart just apply pressure and close. Once sides are sealed you can mold to Brie by gently shaping with your hands. Place on cookie sheet.
Bake for 15 minutes or until golden brown. While hot, pour Hot Pepper Raspberry Preserves generously on top and sprinkle with chopped pecans. Serve either with thin crackers or alone.
cken mixture. Chill. Serves 8.
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Marinated Chicken with Honey Mustard Sauce
Chicken is marinated in a tasty sauce featuring our Rasberry Honey Mustard.
Ingredients
2/3 cup Honey
1/2 tsp. Garlic powder
12 Chicken breast halves, skinned, boned, and cut into 1/4 inch strips
1/4 cup Sesame seeds
1/4 cup Mayonnaise
3/4 cup Soy sauce
1/3 cup Sherry
1/4 tsp. Ginger, ground
1/2 cup Robert Rothschild Farm Raspberry Honey Mustard
3/4 cup Yogurt
Instructions
Combine soy sauce, honey, sherry, garlic powder and ground ginger in a 9x13 inch pan. Add chicken. Cover and chill at least 2 hours. Drain chicken, reserve 1/2 cup of marinade. Return chicken to baking dish.
Combine 1/4 cup Raspberry Honey Mustard, sesame seeds, and reserve marinade; pour over chicken. Bake at 350 degrees F for 30 minutes or until done (turning once). Remove from marinade mixture and drain.
Honey Mustard Dip: Combine yogurt, mayonnaise and 1/4 cup Raspberry Honey Mustard. Serve chicken stripes on a platter with dip. |
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Seared Tuna with Wasabi Sauce
Description
Tuna is served with rice featuring our Lemon Wasabi Sauce.
Ingredients
1-2 Tbsp. Vegetable oil
4 Ahi tuna filets, 1/4 lb. each
Salt and pepper to taste
1/4 cup Soy sauce
2 Tbsp. Miso paste
1 tsp. Sesame seed oil
4 Tbsp. Robert Rothschild Farm Lemon Wasabi Sauce
3 Tbsp. Plain yogurt
Instructions
1. Heat oil in a large frying pan. Season tuna filets with salt and pepper.
2. In a small mixing bowl, whisk together the soy sauce, miso paste, sesame seed oil, Lemon Wasabi Sauce and yogurt.
3. To serve, put the seared tuna on a plate and spoon some of the wasabi sauce on top. Great when served with a side of vegetables..
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Spicy Jamaican Pork Tenderloin Recipe
Description
Pork tenderloin are served with a mixture featuring our Ginger Wasabi Sauce.
Ingredients
1 whole Pork tenderloin, 2 lb., there will be two pieces
5 Tbsp. Juice from fresh orange, divided
2 Tbsp. Dry jerk seasoning to taste, divided between the two pieces
1/2 cup Stonewall Kitchen Red Pepper Jelly
1/4 cup Robert Rothschild Farm Ginger Wasabi Sauce
1 tbsp Walkerswood Jerk Sauce
Crushed red pepper to taste, if desired for extra heat
Instructions
1. Brush pork tenderloin with 3 tablespoons orange juice, divided between the two pieces. Rub with jerk seasoning. Let sit for 1/2 - 1 hour in refrigerator. Grill over medium heat 10 minutes per side or bake in 350 degrees F oven for 1/2 hour or until meat thermometer reads 160 degrees F.
2. In the meantime, whisk Red Pepper Jelly, Ginger Wasabi Sauce, and 2 tablespoons orange juice over low heat until warm. Remove from heat and add small amount of crushed red pepper if desired.
3. Divide sauce into six servings and place in dipping bowls. Serve warm on the side as a dipping sauce for the pork tenderloin. Makes 6 servings.
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