Independent Watkins Consultant | 394943| few things to cook

 Independent Watkins Consultant | 394943

Start you home business today at www.tsginfo.com/kb4432a we need you. no selling required.

Just a few things to cook up.

one of our recipes just won in a drawn. i posted this on my face book wall.
 

To our Facebook Family Watkins had a contest and WE WON!!!!!
www.jrwatkins.com/consultant/spedowski
home business site www.tsginfo.com/kb4432a

from: Watkins,   Kathy & Brian - CONGRATULATIONS!
...
You are now the proud owners of a 12 speed, 300 watt Sunbeam Electric
Mixmaster Stand Mixer!!! Yeah!!

You recipe was drawn from the many recipes we received at the Home
Office during our "Recipe Round-up." It has been great fun collecting
the Consultant recipes, seeing the many creative uses for our Gourmet
Spices.

We will be shipping your mixer out today! Enjoy it as you enjoy using
Watkins quality spices.  

African Chicken Peanut Stew

Copied from a Posted by Hank Shaw of Hunter Angler Gardener Cook on December 28, 2010 added a little twist watkins spices and Herbs, oils.

 

Prep time: 15 minutes          Cook time: 1 hour, 45 minutes

Use chicken legs, thighs or wings for this recipe. They have more flavors and will hold up better with the flavors of the stew than breast meat.

Ingredients

 2-3 pounds chicken legs, thighs and/or wings

 3 Tbsp. Watkins original oil

 1 large yellow or white onion, sliced

 A 3-inch piece of ginger, peeled and minced

 6-8 garlic cloves, chopped roughly

 2-3 pounds sweet potatoes, peeled and cut into chunks

 1 15-ounce can of crushed tomatoes

 1 quart chicken stock

 1 cup peanut butter

 1 cup roasted peanuts

 1 tbsp. ground Watkins coriander

 1 teaspoon Watkins cayenne, or to taste

 Watkins Sea Salt and black pepper

 3 Tbsps.  Watkins Cilantro leaves   

 

Method

1 Heat the Watkins original oil in a large soup pot set over medium-high heat. Salt the chicken pieces well, pat them dry and brown them in the oil. Don't crowd the pot, so do this in batches. Set the chicken pieces aside as they brown.

2 Sauté the onions in the oil for 3-4 minutes, stirring often and scraping any browned bits off the bottom of the pot. Add the ginger and garlic and sauté another 1-2 minutes, then add the sweet potatoes and stir well to combine.

3 Add the chicken, chicken broth, crushed tomatoes, peanut butter, peanuts, coriander and cayenne and stir well to combine. Bring to a simmer and taste for salt, adding more if needed. Cover the pot and simmer gently for 90 minutes (check after an hour),

 

or until the chicken meat easily falls off the bone and the sweet potatoes are tender.

 

4 Remove the chicken pieces and set them in a bowl to cool, until cool enough to touch. Remove and discard the skin if you want, or chop it and put it back into the pot. Shred the meat off the bones and put the meat back in the pot.

5 Adjust the seasonings for salt and cayenne, then add as much black pepper as you think you can stand—the stew should be peppery. Stir in the cilantro and serve by itself, or with simple steamed rice.

 

Yield: Serves 6-8

 

Kat e Catfish

Original recipe makes 4 sandwiches

Makes 8 servings

Remoulade-style Sandwich spread

Directions

Combine cream cheese, sour cream, Dijon mustard, mayonnaise, horseradish, garlic powder, onion powder, lemon juice, cayenne pepper, and salt in a large bowl. Beat with an electric mixer until smooth. Season with additional salt if needed. Cover and refrigerate for at least 1 hour

1 (8 ounce) package cream cheese, softened

1 cup sour cream 1/2 cup Dijon mustard 1/2 cup mayonnaise 3 tablespoons prepared horseradish 3 Tablespoons garlic powder 3 tablespoons onion powder

1 tablespoon lemon juice 1/2 teaspoon cayenne pepper, or more to taste salt to taste

Coleslaw:

• 1 (16 ounce) package shredded coleslaw mix
• 1/4 cup pickled pepperoncini peppers, chopped
• 1/4 cup diced red onion
• 1/3 cup mayonnaise
• 1/2lemon, juiced
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon white sugar
• 1 teaspoon Watkins salt
• 1 tablespoon Watkins granulated garlic
• 1/2 teaspoon Watkins granulated onion
• 1/4 teaspoon lemon pepper

Catfish:

• 8 (3 ounce) fillets catfish
• 2 tablespoons hot sauce

• 1/2 cup Watkins Cajun seasoning
• 2 cups all-purpose flour
• 2 cups corn meal
• 2 cups bread crumbs
• 1 tablespoon Watkins garlic
• 1 tablespoon Watkins onion
• 1 1/2 teaspoons Watkins ground black pepper
• 1/2 teaspoon Watkins cayenne pepper
• 1 cup Watkins olive oil for frying

Assembly:

• 4 Italian-style hoagie buns, split lengthwise
• 1 cup sandwich spread * at top
• 1 lemon, cut into wedges
• 1 cup cherry tomato halves
• 1/2 cup banana pepper rings

Directions

Combine coleslaw mix, pepperoncini peppers, red onion, mayonnaise, lemon juice, red wine vinegar, Dijon mustard, sugar, salt, 1/2 teaspoon granulated garlic, 1/2 teaspoon granulated onion, and lemon pepper in a large bowl. Toss until well combined. Cover and refrigerate until ready to use.

1. Place catfish fillets in a large shallow baking dish. Sprinkle hot sauce over the top and turn the fillets to coat.
2. Combine Cajun seasoning, flour, cornmeal, bread crumbs, 1 tablespoon granulated garlic, 1 tablespoon granulated onion, black pepper, and cayenne pepper in a large brown paper bag. Add catfish fillets and shake gently to coat fillets thoroughly.
3. Heat olive oil in a large skillet over medium-high heat. Fry breaded catfish fillets until browned and crisp, about 3 minutes per side. Place on paper towel-lined paper plates to drain.
4. Spread each hoagie bun with 1/4 cup spread. Place 2 catfish fillets on top and top with 1 to 2 cups coleslaw. Garnish with lemon wedge, cherry tomato halves, and banana pepper rings.

 Easy and My son favorite

Simple Sheppard Pie

          1 lb. ground beef/turkey

 Seasonings for ground beef:

•       1/8 tsp. of Watkins Cardamom ( small pinch.)

•       ¼ tsp. of Watkins black pepper

•       ¼ tsp. Watkins sea salt

•       ¼ tsp. of Watkins dry mustard

§  I season to taste 

 

6 large potatoes peel boil and mash these add a little spice

Ø  Celery seed and Watkins Onion & Garlic Pepper(item# 22006)

Ø  A vegetable of choice

Example:  v  1 can of  corn  

16oz shredded cheese

 

Cook up ground meat & season to taste, boil potatoes and mash add season, preheat oven 350.  In a 9x9 baking pan layer the mash potatoes, cheese, meat, repeat layering process ending with potatoes at top, bake 30 minutes and top with cheese bake for 5 more minutes. Cool 5 minutes to set up and sever hot the Watkins cardamom adds an exceptional flavoring to the meat. You can substitute the corn with green beans..