Chipotle Chicken Cups Ingredients 1 lb/450 g boneless, skinless chicken breasts 2 tsp/10 ml Watkins Onion & Garlic Pepper 1 tbsp/15 ml Watkins Chipotle Liquid Spice 1 can (14 oz/400 g) black beans 1 can (11 oz/312 g) Mexican-style corn 3 oz/85 g cream cheese Watkins Cooking Spray 1 package of 24 wonton wraps 1 cup/250 ml shredded cheddar cheese 1/2 cup/125 ml sliced green onion tops Directions Cut chicken into small pieces; add to skillet, add pepper and Liquid Spice and mix well. Cook on medium heat for 10 minutes or until chicken is cooked through. Drain and rinse black beans and drain corn; add to chicken along with the cream cheese. Heat on low, stirring occasionally, until cream cheese is melted. Spray 24 mini muffin cups with cooking spray. Place a wonton wrap in bottom of each cup. Place approximately 1 tablespoon/15 ml of chicken mixture in each cup. Bake at 350°F/180°C for 5 minutes or until edges are nicely browned. Remove from oven. Sprinkle cheddar cheese on each cup, then top with the onion. Return to oven just until cheese melts (1-2 minutes). Makes 24 appetizers. Blueberry Cobbler Ingredients Cooking Spray 4 cups/1 litre blueberries, fresh or frozen (thawed) 1/2 tsp/2.5 mL Watkins Lemon Extract 1 cup/250 mL all-purpose flour 1/2 cup/125 mL sugar 1 tsp/5 mL Watkins Baking Powder Dash salt 1 tbsp/15 mL Watkins Original Grapeseed Oil 1 tsp/5 mL Watkins Original Double-Strength Vanilla 2 egg whites, lightly beaten 2 tbsp/30 mL sugar 1/4 tsp/1.2 mL (more if desired) Watkins Purest Ground Cinnamon 6 oz. Cooking Directions Preheat oven to 350°F/180°C. Spray a 1-1/2 quart/litre baking dish with Watkins Cooking Spray. Add blueberries and lemon extract; toss lightly. Combine flour, 1/2 cup sugar, baking powder and salt. Mix well, then make a well in center. In measuring cup, combine oil, vanilla and egg whites; mix well. Pour into flour mixture and stir just until moistened. Drop 8 dumplings of dough onto blueberries. Sprinkle with a mixture of remaining sugar and cinnamon. Bake 35 minutes or until bubbly and browned. Makes 8 servings. Brunch Casserole Ingredients 16 slices white bread, crusts removed Thinly sliced ham or back bacon (Canadian bacon) 6 eggs 1/2 tsp/2.5 mL salt 1/2 tsp/2.5 mL Watkins Mustard - Dry 1/4 tsp/1.2 mL Watkins Black Pepper 6 oz 1/4 cup/60 mL Watkins minced onion 1/4 cup/60 mL finely chopped green pepper 1 to 2 tsp/5 to 10 mL Worcestershire sauce Dash of Watkins Calypso Hot Pepper Sauce 3 cups/750 mL milk 1/2 cup/125 mL butter, melted Crushed cornflake crumbs Cooking Directions Arrange 8 slices of bread in bottom of buttered 9 × 13-inch/23 × 33-cm baking dish. Cover bread with a single layer of ham, then cheese. Cover with remaining bread slices. Beat eggs together with salt, dry mustard and pepper. Stir in onion, green pepper, Worcestershire and Calypso sauces, and milk. Pour over sandwiches; cover and refrigerate overnight. In the morning, pour butter over top and sprinkle with cornflake crumbs. Bake, uncovered, at 350ºF/180ºC for 1 hour or until knife inserted near center comes out clean. Let stand 10 minutes before serving. Makes 8 servings. Seafood Pasta Salad Ingredients 1 tbsp/15 mL Watkins Chicken Soup & Gravy 8 ounces/227 g vegetable rotini (mixed green and red corkscrew pasta) 1 jar (6 oz/170 g) marinated artichoke hearts, undrained 1 pound/454 g surimi (fish and crab blend), shredded or sliced 1 cup/250 mL fresh cauliflower florets 1 cup/250 mL small broccoli florets 1 cup/250 mL shredded reduced-fat Monterey Jack cheese 1/2 cup/125 mL sliced green onions 1 cup/250 mL non-fat mayonnaise 1/2 cup/125 mL buttermilk 1-1/2 tsp/7.5 mL Watkins Chicken Soup & Gravy 1 tsp/5 mL Watkins Garlic Granules 1/2 tsp/2.5 mL Watkins Onion Granules 1/2 tsp/2.5 mLWatkins Black Pepper 6 oz 1/2 tsp/2.5 m LWatkins Thyme Lettuce leaves Cooking Directions Cook rotini per package directions, substituting the soup base for salt called for in directions. Drain, rinse with cold water and drain again. Combine rotini and all of the remaining ingredients, except lettuce, in large bowl; toss to mix. (More buttermilk may be added to obtain desired consistency.) Serve on a bed of lettuce. Makes 4 servings Facaccia Ingredients 1 pkg White Watkins Deep-Dish Pizza Crust Mix 1 cup/250 mL warm water (110°F/44°C) 2 tsp/10 mL Watkins Garlic Liquid Spice 3 tbsp/45 mLWatkins Original Grapeseed Oil Freshly-ground Watkins Sea Salt to taste Cooking Directions Place pizza crust mix in a medium bowl, reserving 2 tbsp/30 mL of the mix for dusting. To the remaining mix, add water and liquid spice. Mix with a fork until a soft dough forms. Using the reserved crust mix for dusting, knead the dough until smooth (5 minutes). Lightly oil a medium bowl with part of the grapeseed oil. Place dough inside bowl and cover with plastic wrap, set in a warm place and let rise until doubled in bulk; about 1 hour, 15 minutes. Preheat oven to 375°F/190°C. Place 1 tsp/5 mL of the grapeseed oil in the center of a baking sheet and oil a 10-inch/25-cm round area. Pat the dough out in a 10-inch/25-cm circle in the pan. Cover with a damp towel and proof 45 minutes. Make several dimples in the focaccia with your finger tips, drizzle the remaining grapeseed oil over the focaccia and sprinkle with sea salt. Bake for 30 minutes on the center rack of the oven, turning the pan around half way through. Bacon & Onion Stuffed Mushrooms Ingredients 24 whole snow cap mushrooms Original Watkins Grapeseed Oil 2 tbsp/30 mL Watkins Bacon & Onion Snack & Dip Seasoning 8 oz/227 g cream cheese, softened 2 tbsp/30 mL Watkins chopped chives Cooking Directions Remove stems from mushrooms; brush caps with oil. Stir seasoning into cream cheese; fill opening where mushroom stem was removed with mixture. Bake on cookie sheet at 350°F/180°C for 10-15 minutes. Remove from oven; sprinkle with chives. Makes 24 appetizers. Order Watkins Products |
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