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.
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