Watkins Jalapeño Hot Pepper Sauce & Recipe

In recent years, salsa has eclipsed ketchup as the number-one selling condiment (by dollar volume) in North America…and hot sauces are available on supermarket shelves in a wider variety than ever before.

This traditional Mexican-style green table sauce is great in guacamole or chili, on fajitas and other Mexican dishes, or wherever you would use fresh jalapeños. We even bumped up the heat a bit to bring it into the range normally found in Louisiana-style red pepper sauces, making this
sauce a natural for Mexican or Cajun foods.

• All-natural/fat-free: No preservatives.
• Heat Level: Medium-hot.
• Uses: Use anywhere you would use fresh jalapeños…terrific on nachos, tacos, enchiladas, fajitas, Spanish rice, in guacamole, and in chili.

Jalapeño Grilled Chicken Drummies

For those who want “fire” in their hot wings, you can add even more of the Jalapeño Hot Sauce.

2-1/2 lbs/1.2 kg chicken drummies (meaty portion of wing)
Watkins Chicken Seasoning
1/2 cup/125 mL butter, melted
2 tbsp/30 mL Watkins Jalapeño Hot Pepper Sauce
1-1/2 tsp/7.5 mL fresh lime juice

Sprinkle wings generously with Chicken Seasoning. Place on grill or broil until done. Meanwhile,
combine butter, Jalapeño Hot Sauce, and lime juice. During last 10 minutes of cooking time, baste with 1/4 of the butter mixture. Remove from grill and place in bowl; toss with remaining
butter mixture. Keep warm in chafing dish or crockpot.

Chili-Barbecued Chicken

1/2 cup ketchup
1/3 cup apple jelly
2 tbsp. Watkins Mesquite or Original Barbecue Sauce Concentrate
1 tbsp. Watkins Chili Powder, divided
8 chicken quarters (remove skin if desired)
2 tsp. Watkins Seasoning Salt
2 tsp. Watkins Garlic Granules

Combine ketchup, apple jelly, Barbecue Sauce Concentrate and 1 tsp. of Chili Powder; set aside. Rub both sides of chicken with a combination of Seasoning Salt, Garlic Granules and remaining Chili Powder. Place on grill over medium heat; cook 45 to 60 minutes or until done, basting occasionally with barbecue mixture the last 15 minutes of cooking time. Makes 8 servings.

Watkins Pineapple Pork Chops

Serve this sweetly-glazed pork with hot cooked rice.

4 butterflied boneless pork chops (about 6 oz. each trimmed of excess fat)
1-1/2 tsp. Watkins Garlic Salt, divided
1/2 tsp. Watkins Black Pepper, more if desired
2 tsp. Watkins Onion Liquid Spice
1 green bell pepper, cut into strips
1/2 cup red onion slices
1 can pineapple chunks in own juice; drained, juice reserved
Water
1 tbsp. cornstarch
1 tbsp. water

Season pork chops with 1 tsp. garlic salt and the pepper. Heat Liquid Spice in large nonstick skillet over medium-high heat until hot. Add chops and brown on each side. Remove chops from pan; keep warm. Add bell pepper strips and onion slices to skillet. Cook until crisp-tender, stirring and tossing frequently; remove from pan and keep warm. In measuring cup, combine reserved pineaple juice and enough water to make 1 cup. Add to skillet along with remaining 1/2 tsp. of garlic salt. Return chops to skillet and simmer, covered, 10 to 15 minues or until pork chops are done; remove from skillet and keep warm. Combine cornstarch and water and pour mixture into skillet; cook until thickened and bubbly. Return vegetables and pineapple chunks to skillet; heat through. Serve sauce over warm chops. Makes 4 servings.

Garlic & Herb Chicken

The hectic fall season calls for a simple recipe. Something that is easy and delicious to satisfy hungry mouths as schedules become busier.

4 boneless & skinless chicken breasts
2 tbsp/30 mL Watkins Original Grapeseed Oil
3 tsp/15 mL Watkins Garlic & Herb Seasoning Blend

Preheat oven to 350º F/180º C. Place chicken in a shallow roasting pan. Rub grapeseed oil on
each chicken breast. Sprinkle with garlic & herb seasoning. Cover and bake for 30 to 40 minutes. Also great on the grill!

Here in Canada it is the Thanksgiving weekend.

I just wanted to share with everyone how great the Turkey Rub is. It is so so so good. I made my turkey yesterday and oh my it was to die for. Everyone was thrilled with the taste. I will be using this product again and again!

Meatball Surprise (Cheddar Cheese Filled Meatballs in Gravy)

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Ingredients

• 1 lb ground beef
• 1/2 teaspoon Watkins oregano
• 1/2 teaspoon Watkins onion salt or Watkins seasoning salt
• 1/4 teaspoon Watkins pepper
• 1/2 cup oatmeal
• 1/4 cup water
• 5 ounces cheddar cheese, cut into 1/2 inch cubes

Gravy

• 1 tablespoon flour
• 1 1/2 cups milk or water (from boiling potatoes, if you're making potatoes too)
• 1 teaspoon Watkins Meat Magic flavor enhancer

Directions

1. In a mixing bowl, combine all of the meatball ingredients except the cheese and mix well.

2. Take a piece of meat about the size of a walnut, flatten it, put a cheese cube in the center, and press the meat mixture closed around the cheese, covering the cheese completely and evenly so it won't melt out into the pan.

3. Spray skillet with non-stick cooking spray, then fry the meatballs over medium heat until they are very well browned on all sides.

4. Remove meatballs from pan and make gravy from the drippings.

5. Add flour to the drippings in the pan and mix well (you may need to add a little oil if there wasn't enough grease rendered from the meatballs).

6. Add milk or water and Meat Magic, and stir well, getting any meat off the bottom of the pan to prevent sticking.

7. Cook over medium heat until the gravy thickens and starts to bubble.

8. Add more milk or water if needed.

9. Return the meatballs to the gravy and serve or serve separately.

Meatloaf Muffins (Individual Mini-Meat Loaves)

4 muffins

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Ingredients

• 1/2 lb ground beef
• 2 tablespoons Watkins dried onion flakes or 3 tablespoons chopped onions
• 1/2 teaspoon Watkins Meat Magic flavor enhancer
• 1/2 cup breadcrumbs or crushed cracker
• 1 egg, beaten
• 2 ounces tomato sauce (optional)
• 2 ounces cheese, shredded (1/2 cup) (optional)
• 1/4 teaspoon salt
• 1/8 teaspoon Watkins pepper

Directions

1. Preheat the oven to 450°F.

2. Combine all ingredients in a large bowl and mix well.

3. Generously fill each section of the muffin tin with meat mixture.

4. Bake for 15 to 20 minutes and serve.

Jalapeño Grilled Chicken Drummies

For those who want “fire” in their hot wings, you can
add even more of the Jalapeño Hot Sauce.

2-1/2 lbs/1.2 kg chicken drummies
(meaty portion of wing)
Watkins Chicken Seasoning
1/2 cup/125 mL butter, melted
2 tbsp/30 mL Watkins Jalapeño Hot Pepper Sauce
1-1/2 tsp/7.5 mL fresh lime juice

Sprinkle wings generously with Chicken Seasoning.
Place on grill or broil until done. Meanwhile,
combine butter, Jalapeño Hot Sauce, and lime
juice. During last 10 minutes of cooking time,
baste with 1/4 of the butter mixture. Remove
from grill and place in bowl; toss with remaining
butter mixture. Keep warm in chafing dish or crockpot.

Savory Turkey Burgers

1 pound ground turkey
1/4 cup dry bread crumbs
2 teaspoons Watkins Meat Magic
2 teaspoons Watkins Onion Flakes
1 teaspoon Watkins Poultry Seasoning
1/2 teaspoon Watkins Pepper
4 whole-wheat buns
Lettuce leaves
Tomato Slices

Combine all ingredients; mix well. Shape into 4 patties. Grill or broil 4 to 6 inches from heat for 10 to 15 minutes or until no longer pink, turning once. Place lettuce leaf and tomato slice on bottom halves of buns; top with turkey burgers and top halves of buns. Makes 4 servings.

Pineapple Chicken

1-1/2 cups Watkins Barbecue Sauce (your favorite flavor)
1/2 cup orange juice
1/4 cup packed brown sugar
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
1/4 teaspoon salt, optional
4 cups cubed cooked chicken
2 cans (5-1/2 ounces each) pineapple chunks, drained
1-1/2 teaspoons Watkins Ground Ginger
Hot cooked rice

In a large saucepan, combine the first six ingredients until smooth. Bring to a boil; reduce heat and simmer for 2 minutes, stirring occasionally. Add the chicken, pineapple, water chestnuts and ginger; cover and simmer for 10 minutes. Serve over rice. yield: 4 servings.

Root Beer Never Tasted So Good!

ROOT BEER EXTRACT ~ LIMITED TIME

The time-honored concoction of sarsaparilla, ginger and other roots is captured in this intense concentrate that’s back for a limited time. Make your own glass of root beer and try some of the following unusually delicious treats…they will surely become family favorites!

Homemade Root Beer/Root Beer Float

Start by making a Concentrated Root Beer Syrup:

• 1-3/4 cups/425 ml sugar
• 2-1/4 cups/560 ml water
• 2 tbsp/30 ml Watkins Root Beer Extract

Combine sugar and water in small saucepan; heat and stir until mixture starts to boil. Remove from heat and cool to room temperature; add Root Beer Flavor and mix thoroughly. Place in well-sealed container and keep in refrigerator.

Root Beer Beverage: Place 1/3 cup/80 ml of the syrup into a glass. Add 5 fl. oz./150 ml of club soda or sparkling water. Fill glass with ice. Enjoy!

Root Beer Float: Float a scoop of vanilla ice cream in a mug of root beer.

Note: This makes a light colored root beer. If desired, you can add liquid caramel color if available in your area.

Root Beer Cookies

• 1 cup/250 ml brown sugar
• 1/2/125 ml cup butter or margarine
• 1 egg
• 1/4/60 ml cup buttermilk
• 2 tsp/10 ml Watkins Root Beer Extract
• 1 tsp/5 ml Watkins Double-Strength Vanilla
• 1-3/4/430 ml cup all-purpose flour
• 1/2/2.5 ml tsp baking soda
• 1/2/2.5 ml tsp salt, if desired
• Root Beer Frosting (recipe follows)

Combine brown sugar, butter, and egg in a bowl; beat until fluffy. Stir in buttermilk, Root Beer Flavor, Vanilla, flour, baking soda, and salt; mix until smooth. Cover and refrigerate at least one hour. Drop dough by rounded teaspoonfuls onto greased baking sheets about 2-inches apart. Bake at 375°F for 6 to 8 minutes. Remove cookies to wire rack to cool. Frost with Root Beer Frosting. Makes 42 cookies.

Root Beer Frosting

• 2 cups/500 ml powdered icing sugar
• 1/3/80 ml cup butter or margarine
• 1 tsp/5 ml Watkins Root Beer Extract
• 1 to 2 tbsp/15 - 30 ml hot water

Mix together sugar and butter until smooth. Stir in Root Beer Flavor and enough water to make a smooth frosting.

Barbecued Ribs with Root Beer Barbecue Sauce

• 2 racks (6.5 pounds/3 kg) pork spareribs, cut into 2-rib portions
• 1/2 cup/125 ml cider vinegar
• 2 tbsp/30 ml (any flavor) Watkins Original Barbecue Sauce Concentrate, Honey Barbecue Sauce Concentrate, or Mesquite Barbecue Sauce Concentrate
• 2 tbsp/30 ml Watkins Onion Granules
• 2 tsp/10 ml Watkins Garlic Granules
• 2 tsp/10 ml Watkins Cracked Black Pepper
• 1 tsp/5 ml salt, or as desired
• Water

Root Beer Barbecue Sauce

• 2/3 cup/160 ml Watkins Original Barbecue Sauce Concentrate, Honey Barbecue Sauce Concentrate, or Mesquite Barbecue Sauce Concentrate
• 1-1/3 cups/320 ml ketchup
• 2 tsp/10 ml Watkins Root Beer Extract
• 1/2 tsp/2.5 ml Watkins Ginger
• 1/4 tsp/1.2 ml Watkins Allspice

Combine first seven ingredients in large kettle or Dutch oven; cover with water. Bring to a boil; reduce heat, cover and simmer for 1-1/2 hours; drain. (Can be made ahead to this point. Cool, cover and refrigerate until 1 hour before broiling or grilling.) Combine sauce ingredients in bowl and have ready to baste meat. Arrange ribs on grill or broiler rack.

To grill: Grill ribs 10 minutes, turning once. Baste with barbecue sauce; grill 5 minutes. Turn and baste again with sauce; grill 5 minutes more.

To broil: Broil ribs about 7 to 9 inches from heat for 20 minutes or until heated through, brushing with barbecue sauce occasionally and turning once.

Serve any remaining barbecue sauce with ribs. Makes 8 servings.

Root Beer Baked Beans

• 1/2 lb/225 g bacon, diced
• 1 medium onion, diced
• 2 tbsp/30 ml Watkins Original Barbecue Sauce Concentrate
• 1/4 cup/60 ml ketchup
• 2 (28 oz/798 g) cans baked beans
• 1/4 tsp/1.2 ml Watkins Root Beer Extract
• 1/2 tsp/2.5 ml prepared mustard
• 2 tbsp/30 ml brown sugar
• Dash Watkins Calypso Hot Pepper Sauce
• Watkins Black Pepper to taste

Cook bacon and onion in skillet until bacon is brown and crisp. Pour off drippings. Combine barbecue sauce concentrate and ketchup; add to skillet. Mix in remaining ingredients. Bake at 300°F/150°C for 1 hour. Makes 12 servings.

ENJOY!!!