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Tex Mex Cabaret Beef Salad
Congratulations to Watkins 2007 Healthy Living Recipe Contest Winner
Gilda Lester, Wilmington, NC
Spice Rub:
- 2 tbsp/30 mL Watkins Organic Beef Seasoning
- 1 tbsp/15 mL Watkins Organic Chili Powder
- 1 tsp/5 mL Watkins Organic Thyme
- 1 tsp/5 mL Watkins Organic Cumin
- 1/2 tsp/2.5 mL Watkins Organic Garlic Powder
Salad:
- 1 lb/454 g boneless organic beef top sirloin
- 2 tbsp/30 mL Watkins Original Grapeseed Oil
- 1 cup/250 mL sliced fresh organic mushrooms
- 2 cups/500 mL organic broccoli florets
- 1 organic red bell pepper, cut into strips
- 1/3 cup/80 ml Watkins Original Grapeseed Oil
- 1/3 cup/80 ml white wine vinegar
- 1 (15 oz/425 g) can black beans, rinsed and drained
- Leaf lettuce
- 1/4 cup/60 mL fresh organic cilantro leaves
In a small bowl, mix together all spices for spice rub; reserve 2 tsp/10 mL for dressing.
Cut sirloin into 1 to 1-1/2 inch/24 x 36 mm pieces, coat with spice mixture. In a 10 inch/25 cm skillet, saute sirloin in grapeseed oil. Add mushrooms, broccoli and red peppers. Saute until meat is desired doneness, about 10 to 12 minutes.
Meanwhile, make dressing by whisking together grapeseed oil and white vinegar; stir in reserved spices. Toss 3 tbsp/45 mL dressing into sirloin mixtures, add black beans.
Arrange leaf lettuce on plates and top with sirloin and vegetables. Sprinkle with cilantro and serve with remaining dressing.
Serves 4.
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Pita Chips
Submitted by Watkins Customer, Lois Indzeoski
- Watkins Garlic Liquid Spice
- Tortilla flatbread
- 1 lb/454 g new potatoes, sliced
- Watkins Organic Chili Powder
- Watkins Seasoning Salt
Brush liquid spice on both sides of tortillas. Sprinkle with chili powder and seasoning salt on both sides. Use pizza cutter to cut tortillas into bite size chips. Bake at 400 F/200 C for 3 to 5 minutes or until golden and crisp. Let cool and serve.
Try this: Use Watkins Chipotle Liquid Spice for a hotter flavour, or be creative and use any combination of Watkins Grapeseed Oils or Liquid Spices with our Herbs and Spices.
Serve with Watkins Inferno Sauce or Tropical Salsa.
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Italian Herb Bread
- 1 package Watkins Good Tastings Bread Mix
- 1 (12 oz/355 mL) carbonated beverage (soda, beer, juice)
- 1 tbsp/15 mL Watkins Basil
- 1 tbsp/15 mL Watkins Oregano
- 1 tsp/5 mL Watkins Garlic Powder
- 1 tsp/5 mL Watkins Onion Powder
- 1/2 cup/125 mL grated Romano cheese
- 1 tbsp/15 mL butter, softened
Preheat oven to 375 F/190 C. Stir together bread mix and carbonated beverage. Mix in basil, oregano, garlic powder, onion powder and cheese. Place mixture in a loaf pan and top with butter. Bake for 50 - 55 minutes or until loaf is golden brown.
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Red Potato and Onion Bake
The onions in this
dish become caramelized, bringing out their natural sugars;
the resulting sweetness contributes to this distinctive flavour combination.
From Watkins Pepper Cookbook, 1995
- 2 lb/908 g large red potatoes
- 2 medium-sized red onions (about 6 oz/170 g)
- 2 tbsp/30 mL olive oil
- 2 tsp/10 mL Watkins Seasoning Salt
- 1 tsp/5 mL Watkins Black Pepper
- 1 tsp/5 mL Watkins Thyme
Preheat oven to 425 F/220 C. Scrub potatoes and cut each into eighths. Halve onions and cut into thick slices. In a large roasting pan, toss potatoes and onions with oil. Sprinkle with remaining ingredients and toss again. Roast vegetables, uncovered, for 45 minutes, turning once or twice until golden in colour and fork-tender. Serve warm.
Makes 6 servings.
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Onion and Goat Cheese Pizza
Sweet onions and savory goat cheese top this tasty pizza. The chopped walnuts add a delightful crunch.
From Watkins Pepper Cookbook, 1995
- 1 package (14 oz/396 g) Watkins Pizza Crust Mix
- 1 tsp/5 mL Watkins Royal Peppercorns, coarsely ground
- 2 large onions, thinly sliced (about 4 cups/1 litre)
- 1 tbsp/15 mL unsalted butter
- 1 tbsp/15 mL olive oil
- 1 tsp/5 mL Watkins Garlic Liquid Spice
- 1 Watkins Bay Leaf
- 3 tbsp/45 mL white wine vinegar
- Salt and Watkins Black Pepper, to taste
- 12 oz/340 g goat cheese, crumbled
- 1/3 cups/80 mL chopped walnuts, optional
- Watkins Oregano or Rosemary, if desired
Prepare pizza crust dough according to package directions, adding the coarsely ground pepper to the dry mix. While the dough is rising in oven, saute onions in a mixture of butter, olive oil, Liquid Spice, and bay leaf until onions are very soft. Add the white wine vinegar and cook until vinegar evaporates; remove bay leaf.
Prepare pizza by covering pizza dough with the
goat cheese, then topping with walnuts and onions. If desired,
sprinkle with a little oregano or rosemary to taste. Bake at 400
F/205 C for 20 to 25 minutes or until golden brown.
Makes 6 servings.
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