Black Bean Recipes

 

Black Bean Recipes 

From Your Independent Watkins Consultant  

Michelle Klimchuk # 336326  

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 Black Bean and Sausage Chili

 

1 pound bulk Italian sausage

3 garlic cloves, minced

1/2 cup chopped green pepper

1/2 cup chopped onion

1 can (15 ounces) black beans, rinsed and drained

1 can (14-1/2 ounces) diced tomatoes, un drained

1 can (11 ounces) whole kernel corn, drained

1 can (8 ounces) tomato sauce

1 can (6 ounces) tomato paste

1/2 cup water

1 tablespoon Watkins Chili Powder

1 teaspoon Watkins Oregano

3/4 teaspoon salt

1/2 teaspoon Watkins Basil

1/4 teaspoon Watkins Black Pepper

Shredded cheddar cheese, optional

In a large saucepan, cook sausage and garlic over medium heat until the sausage is not longer pink.

Add green pepper and onion. Cook and stir until onion is tender; drain. Stir in the beans, tomatoes, corn, tomato sauce and paste, water, chili powder, oregano, salt, basil and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes.

Garnish with cheese if desired. Yield: 6 servings (1-3/4 quarts).

Black Bean Salad

 

2 cans (15 ounces each) black beans, rinsed and drained

4 green onions, thinly sliced

2 plum tomatoes, chopped

1 medium onion, chopped

1 large sweet red pepper, chopped

Dressing

2 tablespoons olive oil

2 tablespoons red wine vinegar

1 tablespoon lemon juice

1/2 teaspoon salt

1/4 teaspoon Watkins Black Pepper

3/4 teaspoon minced fresh basil or 1/4 teaspoon dried Watkins Basil

In a salad bowl, combine the beans, green onions, tomatoes, onion and red pepper.

In a small bowl, whisk the dressing ingredients. Drizzle over vegetables and toss to coat. Cover and refrigerate for at least 1 hour before serving. Yield: 6

Cilantro Black Bean Topped Sweet Potatoes

 

4 medium sweet potatoes (about 8 ounces each)

1 tablespoon olive oil

1 small sweet red pepper, chopped

2 green onions, chopped

1 can (15 ounces) black beans, rinsed and drained

1/2 cup salsa

1/4 cup frozen corn

2 tablespoons lime juice

1 teaspoon Watkins Cumin

1/4 teaspoon garlic salt

1/4 cup minced fresh cilantro, 1 to 2 teaspoons Watkins Cilantro

Additional minced fresh cilantro, optional

Scrub sweet potatoes; pierce several times with a fork. Place on a microwave-safe plate. Microwave, uncovered, on high 6-8 minutes or until tender, turning once.

Meanwhile, in a large skillet, heat oil over medium-high heat. Add pepper and green onions; cook and stir 3-4 minutes or until tender. Stir in beans, salsa, corn, lime juice, cumin and garlic salt; heat through. Stir in cilantro.

With a sharp knife, cut an "X" in each sweet potato. Fluff pulp with a fork. Spoon bean mixture over potatoes. If desired, sprinkle with additional cilantro.

Yield: 4 servings.

 

 

Cinnamon Recipes

 

 

Cinnamon Recipes

 

From Your Independent Watkins Consultant - Michelle Klimchuk ID #336326

www.productsof1868.com

 

Cinnamon Knots

 

2 packages (1/4 ounce each) active dry yeast

1/2 cup warm water (110° to 115°)

1/2 cup warm 2% milk (110° to 115°)

1/2 cup butter, softened

1/2 cup sugar

2 eggs, lightly beaten

1 teaspoon salt

4-1/2 to 5 cups all-purpose flour

Topping

2 cups sugar

2 tablespoons Watkins Cinnamon

3/4 cup butter, melted

In a large bowl, dissolve yeast in water. Let stand for 5 minutes. Add the milk, butter, sugar, eggs and salt. Beat until smooth. Stir in enough flour to form a stiff dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.

Punch dough down; divide into three portions. Cover two with plastic wrap. Shape one portion into 12 balls. Roll each ball into an 8-in. rope. Combine sugar and cinnamon. Dip rope into melted butter, then coat with cinnamon-sugar. Tie into a knot. Tuck and pinch ends under and place on ungreased baking sheets. Repeat with remaining dough. Cover and let rise until doubled, about 30 minutes.

Bake at 375° for 12-14 minutes or until golden brown. Yield: 3 dozen.

 

Rolled Cinnamon Pear Bread

 

3 cups chopped peeled ripe pears (about 3 medium)

1/2 cup water

1-1/4 cups plus 1 teaspoon sugar, divided

3 packages (1/4 ounce each) active dry yeast

1/2 cup warm water (110° to 115°)

4 eggs, lightly beaten

1/2 cup butter, softened

1/2 cup honey

2 teaspoons salt

1 teaspoon Watkins Almond Extract

10 to 11 cups all-purpose flour

1 tablespoon Watkins Cinnamon

In a large saucepan, combine pears, water and 1/2 cup sugar. Simmer, uncovered, for 10-12 minutes or until tender. Drain well, reserving syrup. Add cold water if necessary to syrup to measure 1 cup; set aside.

In a large bowl, dissolve yeast in warm water. Add 1 teaspoon sugar; let stand for 10 minutes. Add the eggs, butter, honey, salt, extract, 4 cups flour and reserved pears and syrup. Beat until smooth. Add enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.

Punch dough down; divide into thirds. Roll each portion into a 16-in. x 8-in. rectangle. Combine cinnamon and remaining 3/4 cup sugar; sprinkle over dough to within 1/2 in. of edges.

Easy Cinnamon Sugar Cake

 

1 package white cake mix (regular size)

1 cup 2% milk

1/2 cup sour cream

6 tablespoons butter, melted

3 large eggs

2-1/2 teaspoons Watkins Cinnamon

1-1/2 teaspoons Watkins Vanilla Extract

Frosting

1 cup butter, softened

5 cups confectioners' sugar

2 tablespoons 2% milk

1 teaspoon Watkins Cinnamon

1 teaspoon Watkins Vanilla Extract

1 tablespoon cinnamon-sugar

In a large bowl, combine the first seven ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to two greased and floured 9-in. round baking pans.

Bake at 350° for 20-25 minutes or until a toothpick inserted near the middle comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a large bowl, beat butter until fluffy. Add the confectioners’ sugar, milk, cinnamon and vanilla; beat until smooth. Spread frosting between layers and over top and sides of cake. Sprinkle with cinnamon-sugar. Store in the refrigerator. Yield: 12 servings.

Roll up, jelly-roll style, starting with a short side; pinch seams to seal. Place, seam side down, in three greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 45 minutes.

Bake at 375° for 20 minutes. Cover loosely with foil. Bake 15-20 minutes longer or until bread tests done. Remove from pans to wire rack to cool. Yield: 3 loaves (16 slices each).

I Love Lemon Recipes!!

 

 

Lemon Peel Recipes

 

From Your Independent Watkins Consultant - Michelle Klimchuk,

www.productsof1868.com

Lemon Poppy Seed Scones

 

Lemon Curd:

2 eggs

1 cup sugar

6 tablespoons butter, melted

1/4 cup lemon juice

2 tablespoons Watkins Lemon Peel

Scones:

2 cups all-purpose flour

1/4 cup sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1 tablespoon Watkins Poppy Seeds

1/4 teaspoon salt

1/3 cup cold butter

3/4 cup milk

2 tablespoons lemon juice

Additional sugar

In a heavy saucepan or top of a double boiler, beat eggs and sugar. Stir in butter, lemon juice and peel. Cook and stir over low heat or simmering water for 15 minutes or until mixture reaches 160° and is thickened. Cover and refrigerate until chilled (may be stored in the refrigerator for up to 1 week).

For scones, combine the flour, sugar, poppy seeds, baking powder, baking soda and salt in a bowl. Cut in butter until mixture resembles fine crumbs. Combine milk and lemon juice; stir into crumb mixture just until blended (dough will be soft).

Turn dough onto a floured surface; knead gently six times. Shape into a ball. Pat dough into an 8-in. circle; cut into eight wedges. Separate wedges and place 1 in. apart on a greased baking sheet. Sprinkle with additional sugar.

Bake at 425° for 12-15 minutes or until lightly browned. Remove from pan to wire rack. Serve warm with the lemon curd. Yield: 8 scones.

Lemon Pecan Loaf

 

1/2 cup butter, softened

1-1/2 cups sugar, divided

2 eggs

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

3/4 cup sour cream

1 cup chopped pecans, toasted

1 tablespoon Watkins Lemon Peel

1/4 cup lemon juice

In a large bowl, cream butter and 1 cup sugar until light and fluffy. Beat in eggs. Combine the flour, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in pecans and lemon peel.

Transfer to a greased 9-in. x 5-in. loaf pan. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean.

In a small saucepan, combine lemon juice and remaining sugar. Cook and stir over medium heat until sugar is dissolved. Pour over warm bread. Cool completely on a wire rack before removing from pan. Yield: 1 loaf (16 slices).

Lemon Glazed Cheesecake

2-1/2 cups graham cracker crumbs

1/4 cup sugar

2/3 cup butter, melted

Filling:

3 packages (8 ounces each) cream cheese, softened

1-1/4 cups sugar

3 eggs, lightly beaten

3 tablespoons lemon juice

1 tablespoon Watkins Lemon Peel

1 teaspoon vanilla extract

Glaze:

1 small lemon, thinly sliced, divided

3 cups water, divided

1 cup sugar

3 tablespoons cornstarch

1/3 cup lemon juice

In a large bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom and 2-in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack

In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed until combined. Stir in the lemon juice, lemon peel and vanilla just until blended. Pour into the crust. Return pan to baking sheet.

Bake for 40-45 minutes or until center is almost set. Cool pan on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

Set aside 1 lemon slice; coarsely chop the remaining lemon slices. In small saucepan, combine the chopped lemon and 2 cups water; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Drain and discard liquid.

In another saucepan, combine the sugar and cornstarch; stir in the remaining water until smooth. Add lemon juice and lemon pulp. Bring to a boil; cook and stir for 3 minutes or until thickened. Refrigerate until cooled, stirring occasionally.

Pour the lemon glaze over the cheesecake; garnish with reserved lemon slice. Refrigerate leftovers. Yield: 16 servings.

Picnic Recipes

 

Holiday Picnic Recipes

 

From Your Independent Watkins Consultant

Michelle Klimchuk #336326  www.productsof1868.com

Crispy Fried Chicken

4 cups all-purpose flour, divided

1 tablespoons Watkins Garlic Powder

1 tablespoon Watkins Paprika

3 teaspoons Watkins Black Pepper, divided

2-1/2 teaspoons Watkins Poultry Seasoning

2 eggs

1-1/2 cups water

1 teaspoon salt

2 broiler/fryer chickens (3-1/2 to 4 pounds each), cut up

Oil for deep-fat frying

In a large resealable plastic bag, combine 2-2/3 cups flour, garlic powder, paprika, 2-1/2 teaspoons pepper and poultry seasoning. In a shallow bowl, beat eggs and water; add salt, pepper and remaining flour. Dip chicken in egg mixture, then place in the bag, a few pieces at a time. Seal bag and shake to coat.

In a deep-fat fryer, heat oil to 375°. Fry chicken, several pieces at a time, for 5-6 minutes on each side or until golden brown and juices run clear. Drain on paper towels. Yield: 8 servings.

Loaded Baked Potato Salad

5 pounds small unpeeled red potatoes, cubed

1 teaspoon salt

1/2 teaspoon Watkins Black Pepper

1 teaspoon Watkins Onion Powder

1 teaspoon Watkins Garlic Powder

8 hard-cooked eggs, chopped

1 pound sliced bacon, cooked and crumbled

2 cups (8 ounces) shredded cheddar cheese

1 sweet onion, chopped

3 dill pickles, chopped

1-1/2 cups (12 ounces) sour cream

1 cup mayonnaise

2 to 3 teaspoons prepared mustard

Place the potatoes in a greased 15-in. x 10-in. x 1-in. baking pan; sprinkle with salt, pepper, onion and garlic powder. Bake, uncovered, at 425° for 40-45 minutes or until tender. Cool in pan on a wire rack.

In a large bowl, combine the potatoes, eggs, bacon, cheese, onion and pickles. In a small bowl, combine the sour cream, mayonnaise and mustard; pour over the potato mixture and toss to coat. Yield: 20 servings.

Blue Cheese Orzo Salad

3/4 cup uncooked orzo pasta

3 cups fresh arugula, torn

5 bacon strips, cooked and crumbled

3/4 cup crumbled blue cheese

1/4 cup sliced green onions

1/4 cup chopped walnuts, toasted

Walnut Vinaigrette

2 tablespoons red wine vinegar

1 garlic clove, peeled or 1 teaspoon Watkins Garlic Powder

1 teaspoon Creole or stone-ground mustard or Watkins Dry Mustard

1/2 teaspoon salt

1/2 teaspoon brown sugar

1/4 cup chopped walnuts, toasted

1/4 cup Watkins Grapeseed Oil, original flavor

Cook orzo according to package directions; drain and place in a large bowl. Stir in the arugula, bacon, blue cheese, onions and walnuts.

In a blender, combine the first six vinaigrette ingredients; cover and process until smooth. While processing, gradually add oil in a steady stream. Pour over salad; toss to coat.

Yield: 5 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 Incorporated.

Clean Eating Yummy Shepherd’s Pie

Clean Eating Yummy Shepherd’s Pie

 

Serves: 6 Hands-on time: 25 minutes Total time: 1 hour

 

INGREDIENTS:

1 lb Yukon gold potatoes, peeled and cut into 2-inch pieces

1 clove garlic, whole, plus 1 tsp garlic, minced, divided

2/3 cup buttermilk

1 tbsp chives, chopped

Sea salt and ground black pepper, to taste WATKINS of course

4 tsp WATKINS Grapeseed oil, divided

1 lb lean ground turkey breast

1 yellow onion, finely chopped (1 cup)

3 medium carrots, halved lengthwise and cut into half moons (about 1 cup)

1 celery stalk, diced (about 1/3 cup)

1 tsp fresh rosemary leaves, finely chopped

1 cup WATKINS chicken broth

1 tbsp tomato paste

1/2 cup frozen peas

 

 INSTRUCTIONS:

Preheat oven to 375˚F. Bring potatoes and whole garlic clove to a boil in a pot of water set over high heat. Cook until potatoes are tender, about 15 to 20 minutes, then drain well. Mash potatoes and garlic with a potato masher, ricer or food mill until smooth. Add buttermilk and chives and season with Watkins salt and pepper. Set aside. Meanwhile, heat 1 tsp Watkins Grapeseed oil in a large non-stick skillet over medium-high heat. Add turkey and cook, stirring often and breaking meat into small pieces with a wooden spoon. Cook until no pink remains, about 8 minutes. Drain and discard fat; set turkey aside. Heat 2 tsp Watkins Grapeseed oil in skillet over medium heat. Add onion, carrots, celery and rosemary and cook, stirring occasionally, until vegetables are soft, about 8 minutes. Add reserved turkey, Watkins Chicken broth and tomato paste and continue to cook until most of liquid is absorbed, about 5 minutes. Stir in peas, transfer mixture to a shallow baking dish and cover with mashed potatoes in an even layer. Run a fork over top of potatoes in a crosshatch pattern or swirl with a spatula or the back of a spoon. Brush top with remaining 1 tsp Watkins Grapeseed oil and bake in oven until filling is bubbling and top is golden brown, about 30 minutes. Let stand 5 minutes before serving.

Egg-tastic Egg Salad Recipes

Egg-tastic Egg Salad Recipes

 

From Your Independent Watkins Consultant

Michelle Klimchuk #336326  ~ www.productsof1868.com

Egg Salad for a Crowd

 

36 hard-cooked eggs, chopped

6 celery ribs, chopped

3 large carrots, finely shredded

3 small green peppers, finely chopped

3 small onions, finely chopped

3 cans (2-1/4 ounces each) sliced ripe olives, drained

3 cups mayonnaise

3/4 cup milk

1 tablespoon Watkins Mustard

Salt and Watkins Black Pepper to taste

Lettuce leaves, halved cherry tomatoes and sliced hard-cooked egg, optional

100 bread slices (about 6 loaves)

In a large bowl, combine the first six ingredients. Whisk mayonnaise, milk, mustard, salt and pepper until smooth. Stir into egg mixture. Cover and refrigerate for at least 1 hour. Garnish with lettuce, tomatoes and sliced egg if desired.

For sandwiches, spread about 1/3 cupful egg salad on one bread slice; top with another bread slice. Yield: 50 sandwiches, 50 servings, 1 sandwich per serving.

Curried Olive Egg Salad

6 hard-cooked eggs, chopped

1/2 cup reduced-fat mayonnaise

1/3 cup chopped sweet onion

1/4 cup chopped pimiento-stuffed olives

1/2 teaspoon celery seed

1/2 teaspoon Watkins Curry Powder

1/4 teaspoon sugar

1/4 teaspoon Watkins Black Pepper

1/8 teaspoon salt

8 pita pocket halves

8 lettuce leaves

In a large bowl, combine the first nine ingredients. Line pita halves with lettuce; fill each with 1/4 cup egg salad. Yield: 4 servings.

Egg Salad and Bacon Croissants

4 bacon strips, cooked and crumbled

1/2 cup shredded cheddar cheese

1/2 cup sour cream

1/3 cup mayonnaise

2 tablespoons Watkins Chives

1/4 teaspoon salt

1/4 teaspoon Watkins Black Pepper

10 hard-cooked eggs, chopped

8 lettuce leaves

8 croissants, split

In a large bowl, combine the first seven ingredients. Add eggs and mix well. Cover and refrigerate for at least 2 hours. Serve on lettuce-lined croissants.Yield: 8 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 Incorporated.

Comfort Cheese Food Recipes

Comfort Cheese Food Recipes

 

From Your Independent Watkins Consultant

Michelle Klimchuk - www.productsof1868.com

 

Tomato-French Bread Lasagne

1 pound ground beef

1/3 cup chopped onion

1/3 cup chopped celery

2 garlic cloves, minced

14 slices French bread (1/2 inch thick)

4 large tomatoes, sliced 1/2 inch thick

1 teaspoon Watkins Basil

1 teaspoon Watkins Parsley

1 teaspoon Watkins Oregano

1 teaspoon Watkins Rosemary

1 teaspoon Watkins Garlic Powder

3/4 teaspoon salt

1/2 teaspoon Watkins Black Pepper

2 teaspoons Watkins Grapeseed Oil, Original Flavor, divided

3 tablespoons butter

3 tablespoons all-purpose flour

1-1/2 cups milk

1/3 cup grated Parmesan cheese

2 cups (8 ounces) shredded mozzarella cheese

In a skillet, cook beef, onion, celery and garlic over medium heat until beef is no longer pink; drain and set aside. Toast bread; line the bottom of an ungreased 13-in. x 9-in. baking dish with 10 slices. Top with half of the meat mixture and half of the tomatoes.

Combine seasonings; sprinkle half over tomatoes. Drizzle with 1 teaspoon oil. Crumble remaining bread over top. Repeat layers of meat, tomatoes, seasonings and oil.

In a saucepan over medium heat, melt the butter; stir in flour until smooth. Gradually stir in milk; bring to a boil. Cook and stir until thickened and bubbly, about 2 minutes. Remove from the heat; stir in Parmesan. Pour over casserole. Top with mozzarella. Bake, uncovered, at 350° for 40-45 minutes or until bubbly and cheese is golden brown. Yield:8-10 servings.

Homemade Mac and Cheese Comfort Style

2-1/2 cups uncooked elbow macaroni

1/4 cup butter, cubed

1/4 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon Watkins Black Pepper

3 cups 2% milk

5 cups (20 ounces) shredded sharp cheddar cheese, divided

2 tablespoons Worcestershire sauce

1/2 teaspoon Watkins Paprika

Preheat oven to 350°. Cook macaroni according to package directions for al dente.

Meanwhile, in a large saucepan, heat butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened.

Reduce heat. Stir in 3 cups cheese and Worcestershire sauce until cheese is melted.

Drain macaroni; stir into sauce. Transfer to a greased 10-in. ovenproof skillet. Bake, uncovered, 20 minutes. Top with remaining cheese; sprinkle with paprika. Bake 5-10 minutes longer or until bubbly and cheese is melted. Yield: 8 servings.

Stuffed Cheesy Baked Potatoes

3 large baking potatoes (1 pound each)

1-1/2 teaspoons Watkins Grapeseed Oil, Original Flavor, optional

1/2 cup sliced green onions

1/2 cup butter, cubed, divided

1/2 cup half-and-half cream

1/2 cup sour cream

1 teaspoon salt

1/2 teaspoon Watkins White Pepper

1 cup (4 ounces) shredded cheddar cheese

Watkins Paprika

Scrub and pierce potatoes. Rub with oil if desired. Bake at 400° for 50-75 minutes or until tender. When cool enough to handle, cut each potato in half lengthwise. Scoop out pulp, leaving a thin shell; set aside.

In a small skillet, saute onions in 1/4 cup butter until tender. In a large bowl, mash potato pulp. Stir in onion mixture, cream, sour cream, salt and pepper. Fold in cheese. Stuff into potato shells.

Place on a baking sheet. Melt remaining butter; drizzle over potatoes. Sprinkle with paprika. Bake at 375° for 20 minutes or until heated through. Yield: 6 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 Incorporated.