Marinate venison steaks in Tradition Vinaigrette over night. Salt and pepper each steak and cook in an iron skillet. The cranberry, dill, sage, and apple cider vinegar flavors compliment the wild game taste of the venison perfectly!
Marinate tuna filet in Tradition Vinaigrette overnight. Salt and pepper each filet, and saute in an iron skillet. I used black fin tuna, and it was to die for delicious!
Inject a thawed Cornish hen with Tradition Vinaigrette & pour more over the chicken to marinate overnight. Place chicken in slow cooker with 2 tbsp water. Season the chicken with garlic powder & celery salt, & pour more Tradition over chicken. Cook on low for 6 hours & serve. For an even more savory taste, pour a tad more Tradition over your serving of chicken & enjoy! Be sure to have an injector with a large gauge needle so the seeds in the vinaigrette won't get stuck.
What to do with all of that leftover turkey?
Drizzle Tradition Vinaigrette all over it! Yum!
- 2 oz cream cheese
- 2 oz goat cheese
- 1 oz feta cheese
- 2 1/2 teaspoons chives chopped divided
- 1 tablespoon dried cranberries
- 1 tablespoon Tradition Vinaigrette
- 2 tablespoons finely chopped pecans
Place all 3 cheeses in a medium bowl and leave them for about 10 min to allow them to soften. I cut my fresh chives with kitchen scissors right into the bowl of cheeses. Cut about 2 teaspoons into the bowl. Then, add cranberries and Tradition Vinaigrette. Mix well. I gloved my hands and formed the ingredients into a ball. Freeze for 30 min. Lay out a small sheet of wax paper. Pour chopped pecans on the wax paper. Roll the cheese ball in the pecans coating the outside evenly. Plate your cheese ball. Drizzle a little more Tradition Vinaigrette on top and garnish with about 1/2 teaspoon cut/chopped chives. Serve with your favorite crackers.
Orgin: my own concoction