Hot & Spicy Recipes

Some Like It Hot

From Your Independent Watkins Associate  ~ Michelle Klimchuk ID #336326
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Watkins Chipotle Chile Pepper

Article No. 00625 (2.01 oz./57 g)

Chipotle, which comes from the Nahuatl word chilpoctli means “smoked chili pepper”, is a smoke-dried jalapeno. It is primarily grown in central and southern Mexico. Chipotles impart a relatively mild but earthy spiciness to many dishes. Use in salsas, meat marinades, stews and soups.

•  Add ¼ tsp. to chili or tortilla soup. Sprinkle on

chicken or pork.

Southwestern Tomato Sauce

1 can (14.5 oz/411 g) diced tomatoes, undrained

1/2 cup/125 mL chopped green pepper

1/2 cup/125 mL chopped onion

1 tbsp/15 mL fresh lime juice

1 tbsp/15 mL Watkins Chili Powder

2 tsp/10 mL Watkins Cilantro

1-1/2 tsp/7.5 mL Watkins Garlic Liquid Spice

3/4 to 1 tsp/4 to 5 mL jalapeño hot pepper sauce

Salt to taste

Combine all ingredients in medium saucepan; bring to a boil. Reduce heat and simmer 10 to 15 minutes. Serve over hot cooked pasta. Makes 4 servings.

Chipotle Chili Chocolate Pecan Pie

1/2 cup chopped pecans

1/2 cup dark chocolate chips

1 frozen pie shell (9 inches)

3 eggs

1 cup sugar

1 cup dark corn syrup

2 tablespoons butter, melted

1 tablespoon coffee liqueur

1 teaspoon Watkins Chipotle Chili Pepper

1 teaspoon Watkins Vanilla Extract

1 cup pecan halves

Sprinkle chopped pecans and chocolate chips into pastry shell. In a small bowl, whisk the eggs, sugar, corn syrup, butter, liqueur, pepper and vanilla. Pour into pastry; arrange pecan halves over filling.

Bake at 350° for 55-60 minutes or until set. Cool on a wire rack. Refrigerate leftovers. Yield: 8 servings.

Red Pepper Soup

6 medium sweet red peppers, chopped

2 medium carrots, chopped

2 medium onions, chopped

1 celery rib, chopped

4 garlic cloves, minced

1 tablespoon Watkins Grapeseed Oil, original flavor

2 cans (one 49-1/2 ounces, one 14-1/2 ounces) chicken broth

1/2 cup uncooked long grain rice

2 tablespoons minced fresh thyme or 2 teaspoons Watkins Thyme

1-1/2 teaspoons salt

1/4 teaspoon Watkins Black Pepper

1/8 to 1/4 teaspoon Watkins Red Pepper

1/8 to 1/4 teaspoon crushed red pepper flakes

In a large Dutch oven or soup kettle, saute red peppers, carrots, onions, celery and garlic in oil until tender.  

Stir in the broth, rice, thyme, salt, pepper and cayenne; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until the vegetables and rice are tender.

Cool for 30 minutes. Puree in small batches in a blender; return to pan. Add red pepper flakes; heat through. Yield: 10-12 servings (about 3 quarts).

Watkins White Pepper

Article No. 00638 (1.94 oz./55 g)

White pepper is achieved by soaking black peppers until the hulls soften and fall off. White pepper has a very distinct “barnyard” note. White pepper is typically used in dishes that are white or creamy in color and where black pepper flecks are not

desired.

•  Add ¼ tsp. to creamy shrimp and scallop sauces,

mayonnaise, marinades or soups.

Mexican Stewed Chicken Breasts

⅓ to ½ cup cider vinegar

2 TBSP hot pepper sauce

1 tsp. Watkins Oregano

1 tsp. Watkins Garlic Powder

½ tsp. allspice

2 medium size red onions, sliced thin and separated into rings

⅓ cup all-purpose flour

1 ½ tsp. Watkins Sea Salt

1 tsp. Watkins Chili Powder

⅛ tsp. cayenne

6 boneless chicken breast halves

2 TBSP Watkins Grapeseed Oil

1 can (4 oz) chopped green chilies

Watkins Parsley

Combine vinegar, water, hot pepper sauce, garlic, oregano and allspice in a large bowl.  Add onion rings and toss until moistened, let marinate while preparing chicken.  Combine flour, salt, chili powder, and cayenne pepper in a large plastic or paper bag.  Add chicken breasts to bag ad shake until well coated.  Heat oil in large skillet over medium low heat.  Add chicken breasts, skin side down, and cook 6 to 7 minutes or until well browned.  Turn over and continue to cook 5 minutes or until lightly browned.  Pour vinegar mixture from onions into skillet (reserving onions).  Spoon green chilies on and around chicken.  Bring to a boil.  Reduce heat to low and simmer 10 to 15 minutes or until chicken is tender.  Remove chicken to serving platter and cover loosely with foil.  Add onions to sauce.  Increase heat to medium high and cook, uncovered, 3 to 5 minutes, stirring several times, until onions are crisp-tender.  Pour onions and sauce over chicken breasts.  Garnish with Watkins Parsley.  Makes 6 servings.

Creole Rice

2 TBSP Watkins Grapeseed Oil

½ cup diced onion

1 ¼ cups uncooked long-grain white rice

1 ½ cups boiling water

¾ to 1 tsp. hot pepper sauce, to taste

1 tsp. Watkins Garlic Powder

¼ tsp. Watkins Black Pepper

1 tsp. Watkins Parsley

1 green or red bell pepper, finely diced

In medium saucepan, heat the oil over medium heat.  Saute the onions for 5 minutes.  Stir in the rice; saute for 2 to 3 minutes.  Pour in the boiling water, hot pepper sauce, and garlic powder.  Cover, reduce heat, and simmer for 20 minutes or until liquid is absorbed.  Remove from heat, add black pepper, parsley, and bell pepper.  Fluff rice with fork and serve hot.

Jambalaya

8 oz. bulk Italian Sausage

8 oz. ham, diced

1 cup chopped onion

1 TBSP hot pepper sauce

1 TBSP Watkins Parsley

1 TBSP Watkins Chicken Soup Base

½ tsp. Watkins Garlic Powder

½ tsp. Watkins Thyme

1 ½ cups boiling water

1 ½ cups uncooked long grain white rice

1 can (15 oz) stewed tomatoes

1 green bell pepper, diced

In large Dutch oven or kettle, brown sausage; drain off any grease.  Add ham and onions to pan; cook and stir 3 minutes.  Add hot pepper sauce, parley, chicken soup, garlic powder, thyme, water, rice, and stewed tomatoes; mix well.  Bring to a boil; cover, reduce heat and simmer 15 minutes.  Stir in green pepper and continue to simmer 5 to 8 minutes longer or until liquid is absorbed and rice is tender.  Fluff with fork before serving.

Hot Spiced Walnuts

2 TBSP orange juice

¼ cup white sugar

1 TBSP Watkins Grapeseed Oil

1 TBSP hot pepper sauce

8 oz. shelled walnuts (2 cups)

2 tsp. Watkins Cinnamon

½ tsp. Watkins Cloves

¼ tsp. Watkins Sea Salt

Combine first 4 ingredients in a glass 9 x 13 inch baking dish.  Toss walnuts in mixture until well coated.  Bake at 350 degrees F for 10 to 15 minutes or until lightly toasted stirring once.  Remove from oven and sprinkle with cinnamon and cloves; toss to coat.  Spoon onto waxed paper, separating nuts.  Sprinkle with salt.  Cool to room temperature.

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 Incorporated.

Tried and True Watkins Recipes

 

Tried and True Watkins Recipes

From Your Independent Watkins Consultant - Michelle Klimchuk 

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Pepparkakor

1/2 cup/125 mL unsalted butter

1/2 cup/125 mL brown sugar

1/4 cup/60 mL light molasses

2 tsp/10 mL Watkins Cinnamon

2 tsp/10 mL Watkins Ginger

1 tsp/5 mL Watkins Cloves (ground)

1 tsp/5 mL Watkins Black Pepper

1 tsp/5 mL baking soda

2 tbsp/30 mL cream or milk

2 cups/500 mL all-purpose flour

In a large bowl, beat butter and next seven ingredients until blended. Beat in cream, then flour, just until blended. Chill 30 minutes or until firm enough to handle.

Shape dough into 3/4-inch/2-cm balls. Press down lightly with a floured or sugared glass. Bake at 350°F/180°C for 8 to 10 minutes or until lightly browned. Cool on baking sheet 1 minute, then transfer to wire rack to cool completely. If desired, cookies can be drizzled with melted vanilla chips.  Makes about 6 dozen, 1 per serving

Curried Carrot Soup

1/2 cup/125 mL chopped onion

1/2 tsp/2.5 mL Watkins Thyme

1 Watkins Bay Leaf

2 tsp/10 mL Watkins Original Grapeseed Oil

6 carrots, scraped and thinly sliced or diced

5 cups/1.2 litres water

1/4 cup/60 mL Watkins Chicken Soup Base

1-1/2 tsp/7.5 mL Watkins Curry Powder

Dash Watkins Cayenne Pepper

1 package (3 oz/85 g) cream cheese

2-1/2 tbsp/38 mL all-purpose flour

Watkins Parsley for garnish

In a medium saucepan or Dutch oven, sauté onion, thyme and bay leaf in oil until onion is tender. Add carrots, water, soup base, curry powder and cayenne pepper. Cover and cook over medium heat 25 minutes or until carrots are tender. Remove bay leaf and discard. Combine half of the carrot mixture with the cream cheese and flour in container of a blender or food processor. Process until smooth; return processed mixture to saucepan. Return to heat and cook, stirring constantly, until mixture is heated through and thickens slightly. Makes 6 servings

Dill Dressing

1/2 cup/125 ml undiluted evaporated skim milk

3 tbsp/45 ml Original Grapeseed Oil

1/4 cup/60 ml non-fat mayonnaise

3 tbsp/45 ml white vinegar

1 tbsp/15 ml Watkins Chicken Soup Base

1 tsp/5 ml Watkins Onion Granules

1 tsp/5 ml Watkins Garlic Granules

3/4 tsp/4 ml Watkins Dill

3/4 tsp/4 ml Watkins Dry Mustard

1/4 tsp/1.2 ml Watkins Basil 

1/8 tsp/0.6 ml Watkins Black Pepper

Combine all ingredients in a covered jar; shake well to mix. Refrigerate until serving time.

Nutmeg Cake

This classic layer cake really showcases the superior flavor of Watkins Nutmeg.

3/4 cup/180 mL butter or margarine, softened

2 cups/480 mL sugar

4 eggs

3 cups/720 mL all-purpose flour

2 tsp/10 mL Watkins Nutmeg

1-1/2 tsp/7.5 mL Watkins Baking Powder

1-1/2 tsp/7.5 mL baking soda

3/4 tsp/4 mL salt

1-1/2 cups/360 mL buttermilk

1 tsp/5 mL Watkins Double-Strength Vanilla

Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Sift together dry ingredients; add to creamed mixture alternately with buttermilk, beginning and ending with flour and beating well after each addition. Stir in vanilla. Pour into 3 greased and floured 9-inch round cake pans. Bake at 350°F/180°C for 25 to 30 minutes or until cakes test done. Cool in pans on rack 10 minutes. Turn out of pans onto rack and cool completely.

Nutmeg Cake (cont’d)

Frosting

3 egg whites

2-1/4 cups/540 mL sugar

2-1/4 tsp/11 mL light corn syrup

1/2 cup/120 mL cold water

1/4 tsp/1.2 mL cream of tartar

Dash salt

1-1/2 tsp/7.5 mL Watkins Clear Vanilla Extract

1 cup/240 mL finely-chopped walnuts

Place egg whites and next 5 ingredients in top of double boiler (not over heat). Beat 1 minute with electric mixer to blend. Place over boiling water and cook, beating constantly, until frosting forms soft peaks, about 7 minutes. Remove from boiling water. Add vanilla flavor and beat until frosting forms stiff peaks. Remove 2 cups of frosting to a separate bowl. Add walnuts to this mixture; mix well. Spread between layers of cake. Frost top and sides of cake with remaining frosting; decorate as desired.

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