Chipotle Chicken Wings
- 8 - 10 chicken wings
- 3 tbsp/45 mL Watkins Chipotle Liquid Spice
- 2 tsp/10 mL Watkins Organic Cumin
- 1-1/2 tsp/7.5 mL Watkins Organic Chili Powder
- 2 tsp/10 mL Watkins Organic Oregano
- 1/2 tsp/2.5 mL Watkins Seasoning Salt
- 2 tsp/10 mL Watkins Original Grapeseed Oil
Put chicken wings in a one gallon/3.78 L zip lock bag. Place liquid spice, cumin, chili powder, oregano and seasoning salt in bag with chicken wings. Shake bag to coat wings. Let set in refrigerator for eight hours or overnight. Preheat oven to 425 F/220 C. On baking sheet arrange chicken and drizzle with grapeseed oil. Bake for about 45 minutes or until crisp and golden brown.
Dipping
Sauce:
- 3 tbsp/45 mL Watkins Cucumber & Dill Snack & Dip Seasoning
- 1 cup/250 mL sour cream
Combine snack & dip seasoning and sour cream. Let stand for 30 to 60 minutes to allow flavours to develop. Use as a dipping sauce for Chipotle Chicken Wings.
 For a variation, substitute Chipotle Liquid Spice with Watkins new Gourmet Original Barbecue Sauce.
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Salsa & Sour Cream Seven-Layer Dip
- 1 can (15 oz/425 g) black beans, rinsed, drained, and mashed
- 1 tsp/5 mL Watkins Organic Cumin
- 1 cup/250 mL nonfat sour cream
- 1/2 cup/125 mL fat-free mayonnaise
- 3 tbsp/45 mL Watkins Salsa & Sour Cream Snack & Dip Seasoning
- 1 cup/250 mL shredded fat-free Cheddar cheese
- 1/2 cup/125 mL thinly sliced green onions
- 1/4 cup/60 mL sliced black olives
- 1 cup/250 mL chopped, seeded tomato
- 1 can (4 oz/113 g) chopped green chiles, drained
- To taste, Watkins Jalapeno Hot Pepper Sauce
Combine the mashed beans and cumin and spread over the bottom of a 9-inch/23-cm pie plate or other serving plate. In a small bowl, combine the sour cream, mayonnaise and seasoning. Spread mixture over the beans. Sprinkle with cheese, green onions, olives, tomato, and green chiles. Sprinkle to taste with jalapeño sauce. Chill until needed. Serve with tortilla chips.
Makes 12 servings.
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Jam Turnovers with Orange Glaze
- 1 (8-oz/227-g) package of crescent rolls (8 rolls)
- 8 tsp/40 mL raspberry preserves
- 1-1/2 tbsp/22.5 mL water
- 1 cup/250 mL confectioner's (powdered) sugar
- 2 tsp/10 mL
Watkins Orange Extract
Preheat oven to 375°F/190°C. Unroll dough and flatten into 8 triangles. Place 1 tsp/5 mL of preserves on each triangle, being careful to keep edges free of preserves. Fold triangle over once to form another triangle and seal edges tightly to prevent preserves from seeping out during baking. Form each triangle into a crescent. Bake for 11-13 minutes or until golden brown.
Orange Glaze: While crescents are baking, mix water and confectioner's sugar. Add in orange extract one teaspoon at a time and mix until smooth. Fill decorating bag (or zip lock bag with corner cut off) with glaze and drizzle over crescents while still warm.
Makes 8 crescents.
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Corn and Potato Chowder
From Watkins Highlights Book, January 1998
- 1 tbsp/15 mL Watkins Original Grapeseed Oil
- 2 cups/500 mL chopped onion
- 3/4 cup/180 mL diced celery
- 3/4 cup/180 mL diced carrot
- 2-1/2 cups/625 mL water
- 3 cups/750 mL diced peeled potatoes
- 1/2 tsp/2.5 mL Watkins Black Pepper
- 1/3 cup/80 mL Watkins Cream Soup Base
- 1 Watkins Bay Leaf
- 1/2 tsp/2.5 mL Watkins Dry Mustard
- 1/4 tsp/1.2 mL Watkins Celery Seed
- 1 cup/250 mL non-fat milk
- 2 tbsp/30 mL all-purpose flour
- 1 pkg (10 oz/283 g) frozen whole kernel corn
- Watkins Black Pepper
In a large kettle, heat grapeseed oil over medium heat. Add the onions, celery and carrots; sauté for 5 minutes or until the onion begins to soften. Add water, potatoes, soup base, bay leaf, dry mustard and celery seed; mix well. Bring to a boil. Cover, reduce heat and simmer for 12 to 15 minutes or until potatoes are tender. Combine milk and flour and stir into soup along with corn. Cook, stirring constantly, until soup begins to thicken. Remove from heat and season with pepper to taste.
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Mexican Coffee
From Watkins Highlights Book, April 1998
- 1/2 cup/125 mL unflavoured dry (not brewed) coffee
- 1 tbsp/15 mL Watkins Cinnamon
- 1/4 tsp/1.2 mL Watkins Nutmeg
- 5 cups/1.25 Litres water
- 1/4 cup/60 mL brown sugar
- 1/3 cup/80 mL chocolate syrup
- 1 cup/250 mL milk
- 1 tsp/5 mL Watkins Vanilla
- Whipped cream, for garnish
- Watkins Cinnamon, for garnish
Place coffee, cinnamon, and nutmeg in a coffee filter. Brew with the 5 cups water. In a small saucepan, combine brown sugar, chocolate syrup, and milk. Cook over low heat until sugar is dissolved. Add to coffee along with vanilla. Pour into coffee cups. Garnish with whipped cream and a add a sprinkling of cinnamon.
Makes 6 cups.
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