Watkins
Recipes

Cumin Rubbed Shredded Chicken
• 1 lb/450 g boneless skinless chicken breast or thighs
• 1 tsp/5 mL Watkins Cumin
• 1/2 tsp/2.5 mL Watkins Chili Powder
• 1/2 tsp/2.5 mL Watkins Sea Salt
• 1/4 tsp/1 mL Watkins Paprika
• 2 tbsp/30 mL Watkins Original Grapeseed Oil
  
  Taco Salsa
• 1 (16 oz/454 g) can black beans, drained and rinsed
• 1 large tomato, diced
• 1 red bell pepper, diced
• 1 Anaheim or poblano pepper, diced
• 1/3 cup/80 mL red onion, finely chopped
• 4 green onions, chopped
• 1 tbsp/15 mL Watkins Salsa & Sour Cream Snack & Dip Seasoning
• 1 tbsp/15 mL Watkins Cilantro
• 1 tsp/5 mL Watkins Cumin
• 1 tsp/5 mL Watkins Garlic Granules
• 1 tbsp/15 mL Watkins Citrus & Cilantro Grapeseed Oil
• Shredded lettuce for garnish.

Cumin Rubbed Shredded Chicken:
Rub chicken breast with spices. In a large skillet sauté chicken in grapeseed oil. Cook over medium high heat, turning once, for 10 to 12 minutes or until chicken is no longer pink. Shred chicken for tacos, enchiladas or fajitas.

Taco Salsa:
Combine all ingredients and serve on top of tacos with lettuce.

Serves 4.


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Chai Cake

• 3 tbsp/45 mL Watkins Chai Latte
• 2/3 cup/160 mL hot water
• 1 cup/250 mL flour
• 1-1/2 tsp/7.5 mL Watkins Baking Powder
• 1 tsp/5 mL Watkins Cinnamon
• 1/4 tsp/1.2 mL Watkins Cloves (Ground)
• 1/4 tsp/1.2 mL Watkins Ginger
• 1/4 tsp/1.2 mL Watkins Sea Salt
• 1/2 cup/125 mL butter or margarine
• 3/4 cup/180 mL granulated sugar
• 2 eggs
• 1 tsp/5 mL Watkins Original Double Strength Vanilla Extract
  
  Chai Glaze
• 2 tbsp/30 mL butter or margarine
• 1-1/2 cups/375 mL powdered sugar
• 1 tsp/5 mL Watkins Original Double Strength Vanilla Extract
• 1/4 tsp/1.2 mL Watkins Cinnamon
• Reserved 2 tbsp/30 mL prepared Chai Latte from cake recipe
• Grated cinnamon stick (optional)

Heat oven to 325 F/170 C. Grease and flour a round cake pan (8"/20 cm). Stir hot water into Chai Latte until blended. Measure 1/2 cup/125 mL for cake and set aside 2 tbsp/30 mL for glaze.

Mix flour, baking powder, 1 tsp/5 mL cinnamon, cloves, ginger and salt. Set aside. Beat sugar and butter in large bowl with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in eggs and vanilla until smooth and blended. Gradually beat in flour mixture alternately with 1/2 cup/125 mL Chai Latte until smooth. Pour into pan.

Bake for 25-30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour. Spread Chai glaze over top of cake, allowing some to drizzle down side. Sprinkle with additional cinnamon.

For Glaze: Melt butter in 1-quart/litre saucepan over medium heat. Stir in remaining ingredients until smooth. Drizzle glaze on cake. If desired, grate cinnamon on top as garnish


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Chicken Pot Pies

• 6 tbsp/75 mL butter or margarine
• 1/2 cup/125 mL chopped onion
• 1/2 cup/125 mL all-purpose flour
• 2 tsp/10 mL Watkins Parsley
• 3/4 tsp/4 mL Watkins Poultry Seasoning
• 1/4 tsp/1.2 mL Watkins Lemon Pepper
• 3 cups/750 mL water
• 3 tbsp/45 mL Watkins Chicken Soup & Gravy
• 3 cups/750 mL cubed, cooked chicken or turkey
• 1 package (10 oz/285 g) frozen peas and carrots, tender-cooked and drained
• 1/4 cup/60 mL chopped pimento
• 1 package refrigerated biscuits (6 per package)

Melt butter in a saucepan. Add onion; cook until tender. Stir in next six ingredients; mix well. Cook until thickened and bubbly. Stir in chicken, vegetables and pimento; heat until bubbly. Divide mixture into six individual casseroles. Cut each biscuit into quarters; place four quarters on top of each casserole. Place on shallow baking pan; bake at 450 F/230 C for 8 to 10 minutes or until biscuits are lightly browned.

Makes 6 servings.


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Herbed Focaccia

• 1 pkg Watkins White Deep-Dish Pizza Crust Mix
• 1 tbsp/15 mL Watkins Italian Pepper
• 1 cup/250 mL warm water (110 F/44 C)
• 2 tsp/10 mL Watkins Garlic Liquid Spice
• 3 tbsp/45 mL Watkins Garlic & Parsley Grapeseed Oil
• to taste, Watkins Sea Salt

Place pizza crust mix in a medium bowl, reserving 2 tbsp/30 mL of the mix for dusting. To the remaining mix, add herb rub, 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 fingertips, 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 halfway through. Serve with Watkins Garlic & Parsley Grapeseed Oil for dipping.


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Spiced Nuts

• 1 cup/250 mL whole almonds
• 1 cup/250 mL blanched peanuts
• 1 cup/250 mL sugar
• 1/4 cup/60 mL butter or margarine
• 1-1/2 tsp/7.5 mL Watkins Pumpkin Pie Spice
• 1/2 tsp/2.5 mL Watkins Cinnamon
• 1/2 tsp/2.5 mL Watkins Allspice
• 1/2 tsp/2.5 mL Watkins Ginger
• 1/2 tsp/2.5 ml, if desired, freshly-ground Watkins Sea Salt

Combine all ingredients in heavy skillet. Cook over medium heat, stirring constantly, until sugar is melted and golden brown, coating nuts (about 15 minutes). Spread nuts in thin layer on foil; cool. Break into clusters containing 2 or 3 nuts.

Makes 3 cups/750 ml.