Recipes

Garlic & Dill Roasted Potatoesgarlic-dill-potatoes 3 lbs organic red or yukon gold potatoes – cut in wedges or quarters

1/2 cup Watkins Garlic & Parsley Grapeseed Oil

2 T Watkins Garlic & Dill Snack & Dip Mix Seasoning

1 tsp Watkins Black Pepper (did you know if you sniffed this – you wouldn’t sneeze? True!)

1 tsp Watkins Seasoning Salt

Put all ingredients in a large bowl and mix to coat potatoes. Place potatoes on baking sheet/stone and back in oven @ 375 for 40 – 50 minutes until golden brown.

This is so good… All natural, clean food.

 

Cinnamon Spice Cookies!

Ingredients

  
2 cups/500 mL all-purpose flour1 1/2 tsp/7.5 mL baking soda1 tsp/5 mL Watkins Purest Grount Cinnamon    1/2 tsp/2.5 mL Watkins Organic Nutmeg    1/2 tsp/2.5 mL salt

1 1/2 cups/375 mL sugar

12 tbsp/180 mL butter (1 ½ sticks), softened

1 egg

1/2 tsp/2.5 mL Watkins Original Double-Strength Vanilla     

1/4 cup/60 mL molasses

 
Directions  
Preheat oven to 350F/180C. In a medium bowl whisk flour, baking soda, cinnamon, nutmeg, and salt. In a shallow bowl set aside 1/2 cup/125 mL sugar.With an electric mixer beat butter, remaining sugar, egg, vanilla, and molasses until well blended. Combine with dry ingredients until dough forms. Roll dough into 1 inch/2.5 cm balls and dip in 1/2 cup/125 mL reserved sugar.Arrange on a baking sheet, about 3-inches/7.5-cm apart. Bake for 10 to 15 minutes. Makes 3 dozen.
 

Chipotle Chicken Cups

Ingredients

  
1 lb/450 g boneless, skinless chicken breasts2 tsp/10 mL Watkins Onion & Garlic Pepper    

1 tbsp/15 mL Watkins Liquid Chipotle 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

 

 00018_ChipotleChickenCups

Directions
Cut chicken into small pieces; add to skillet, add fire 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, strring 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.