turkey burger time!

Time for the first post of  march and why not make it about a burger! Whip some of these up for tonight.

Savory Turkey Burgers

Nutrition Facts: Makes 4 servings. Nutritional Information Per Serving: Calories 280 Protein 24 g Carbohydrate 23 g Fat 11 g Sat Fat 3 g Cholesterol 90 mg Dietary Fiber 3 g.  Ingredients 1 lb/454 g ground turkey 1/4 cup dry bread crumbs 2 tsp/10 mL Meat Magic   2 tsp/10 mL onion flakes 1 tsp/5 mL Poultry Seasoning    1/2 tsp/2.5 mL Garlic Peppercorn Blend    4 whole-wheat buns Lettuce leaves Tomato slices Directions Combine all ingredients; mix well. Shape into 4 patties. Grill or broil 4 to 6 inches/10 to 15 cm 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. Get your ingredients here

Watkins products sweet treat

Haven't posted in a while since I have had had a massive 5 and a half week flu now turning into lung infection so in order to take my mind of of it decided to post another dessert recipe from Watkins, enjoy it for me too!

Featured Recipe
Chocolate Almond Pudding Dip
Ingredients 1/4 cup/60 mL Chocolate Dessert Mix     1/4 cup/60 mL sugar 1/4 cup/60 mL water 1 cup/250 mL skim milk 1/2 cup/125 mL sour cream 1/2 tsp/2.5 mL Almond Extract, 2 oz     1/4 tsp/1.2 mL Original Double-Strength Vanilla     Directions Combine dessert mix, sugar, water and milk in a medium saucepan; mix well. Cook over medium heat until pudding begins to boil and thicken. Pour hot pudding into a bowl. Let cool slightly; stir in sour cream along with extracts; mix well. Cover surface with plastic wrap and refrigerate 4 hours or overnight. Serve with graham crackers or fruit.   Pick up the ingredients at Watkins Products

Burger time for the playoffs

Try this burger for the next playoff game.

Brushfire Burgers with Smoky Jalapeño Topping

Ingredients 2 lbs/900 g lean ground beef4 green onions, chopped (1/4 cup/60 mL) 4 tsp/20 mL Meat Magic    1 tsp/5 mL crushed cilantro 1/2 tsp/2.5 mL ground sage 1/2 tsp/2.5 mL seasoning salt 8 hamburger buns 1 avocado, sliced Topping: 3/4 cup/180 mL mayonnaise 1/4 cup/60 mL jalapeno mustard 2 tsp/10 mL hot pepper sauce

Directions Combine topping ingredients; refrigerate at least 30 minutes to allow flavors to develop. Preheat grill to medium heat. Combine all burger ingredients in a large bowl and form into 8 patties about 3/4 inch/20 mm thick. Grill about 15 minutes, turning once, or until desired doneness is reached. Serve on buns with topping.

Tell me how it tastes!

First recipe for 2013!

Heres tasty treat for all the nfl parties or any kind of party try'em out and let me know what you think

Vegetable Stuffed Potatoes

	Nutrition Facts: Makes 4 servings. Nutritional Information Per Serving Calories 330 Protein 7 g Carbohydrates 64 g Sodium 280 mg Fat 7 g Saturated Fat 0 g Cholesterol 0 mg Dietary Fiber 8 g

Ingredients 4 medium baking potatoes2 tbsp/30 mL 1 medium zucchini, cut into 1/2-inch/1-cm pieces 1 cup/250 mL fresh sliced mushrooms 1 large red or yellow bell pepper, cut into 1/2-inch/1-cm pieces 1 can (14.5 oz/411 g ) Italian-style stewed tomatoes 2 tsp/10 mL balsamic vinegar To taste,  Watkins Garlic Peppercorn Blend  To taste, freshly ground Watkins Coarse Sea Salt

Directions Prick potatoes with a fork and bake at 350ºF./180ºC. for 50 to 60 minutes or until tender. In medium skillet, heat grapeseed oil and sauté the zucchini, mushrooms, and peppers for 5 to 10 minutes. Add stewed tomatoes, balsamic vinegar, Pepper, and Salt; heat through. Cut open potatoes and press gently to fluff potato. Spoon over potatoes. Makes 4 servings. All recipes taste better with Watkins products!

Grilled chicken how to

Hey there found an article on the art of grilling chicken, enjoy!

How to Make a Perfect Grilled Chicken
 by: Angelica Florin

Grilling can be a fun, family activity during weekends. Spend your lazy afternoons in your backyard, and take out those grillers for a grilled chicken for your dinner.

Learning how to grill is not as hard as you would see on television. All you need is the proper temperature for your griller especially if you are using an electric grill. Nevertheless, if you have the conventional griller, try to find some dried wood or charcoal. Ignite the coals or wood by placing crumpled papers below each coal and then set the papers on fire. Do not pour gasoline on the coals or dried wood. The smoke coming from the coals will give a gasoline-like aroma to your grilled meat. These are your best weapons in grilling.

Choose the best part of the chicken. I usually use chicken thighs and legs since they are the fattiest parts of the chicken. These parts will yield a juicy, barbecued chicken. Although these may sound unhealthy, the taste is incredibly delicious. Some would still prefer grilling chicken breasts with the skins on.

Before you start grilling your chicken, do not forget to marinate them at least overnight. Yes, overnight. This is because the longer you marinade your meat, the better absorption of flavors happens. I prefer to use store-bought marinades as these save much preparation time in the kitchen. The downside of most ready-made marinades is their high sodium content. But if you have time, you can make your own marinade from scratch. In the recipe below, the marinade and the chicken were simmered together to speed up the process of grilling and also to let the flavors marry together. I like Asian-style marinades such as this:

For every kilo of chicken:

½ cup light soy sauce (available in the Asian section of grocery stores)

2-3 tablespoons of freshly squeezed lemon or lime juice

4 tablespoons brown sugar

1 medium stalk of lemon grass (pounded)

3 cloves crushed garlic

1 teaspoon sesame oil (optional)

Combine all the above ingredients in a heavy skillet and let it boil for two minutes. Add in the chicken and simmer for another five minutes. Drain the chicken in a colander and reserve the marinade for basting during grilling. Basting is necessary so that the chicken won’t dry out. The marinade can also be made as a sauce by making a basic roux. This is simply done by placing a tablespoon of butter on a non-stick pan and let it cook for minutes. Pour over the marinade and whisk until the sauce thickens. Taste the sauce and adjust the seasonings accordingly.

You can also opt to make a dry, rub marinade. This dry rub is comprised of herbs and spices and a little oil. For chicken, dried or fresh tarragon and rosemary blends together very well. If you want a spicier, grilled chicken, add a pinch of chili powder and cayenne pepper. There are limitless marinades for grilled chicken. A little imagination and creativity are the keys. Make sure that when grilling the chicken, never let the flame flare up. This will result in burnt chicken. This does not appeal both to the eyes and to the palate. If this occurs, sprinkle a little water over the flame. Some also like their grillers to be covered during the grilling process.

Personally, I liked mine uncovered. There is just something about the smoke which is, for me, the essence of grilling. Grilled foods are best served warm, right off the grill with some salads or other vegetables of your choice.

About The Author http://feelhungry.com/grilled-chicken  get all your ingredients at morethanpepper.com

Watkins products cookie on a stick!

Just in time for Christmas another sweet treat from Watkins products

Cookie on a Stick

Ingredients 1/2 cup/125 mL butter or margarine, softened 1 cup/250 mL sugar 1 egg 1 tsp/5 mL Original Double Strength Vanilla Extract    1/2 tsp/2.5 mL Butter Extract, 59 mL    1 package (3 oz/85 g) cream cheese, softened 2-1/4 cups/550 mL all-purpose flour 1/2 tsp/2.5 mL Baking Powder    1/4 tsp/1.2 mL salt 1/8 tsp/0.6 mL baking soda 1/4 cup/60 mL Baking Cocoa    1 tsp/5 mL Cinnamon 170 g    Wooden sticks

Directions In large bowl, cream butter and sugar until light and fluffy. Add egg and extracts; mix well. Stir in cream cheese, blending well. In small bowl, combine flour, baking powder, salt and baking soda. Stir into creamed mixture; blend well. Divide dough in half. Add cocoa to one half of dough, blending well. Add cinnamon to other half. Cover each half of dough with plastic wrap and chill 15 minutes or until firm enough to roll. Roll dough between waxed paper into 9-inch/23-cm squares. Place chocolate dough on top of cinnamon dough; roll up in jelly-roll fashion. Wrap tightly in plastic wrap; chill several hours or overnight. Cut roll into ¼-inch/6-mm slices; place on ungreased cookie sheet. Place wooden stick through edge into center, pressing to hold in place. Bake at 350°F/180°C for 10 to 12 minutes or until lightly browned. Remove from cookie sheet; cool completely on wire racks. Makes 36 cookies.

Please tell me how they come out, merry christmas from morethanpepper! Get the best ingredients here

Watkins Black Pepper

Just wanted to post a pic of the finest pepper money can buy guaranteed to make you sneeze. Find it at morethanpepper                                                 WM4DMEZR8N6S

Watkins products on sale for october

Hey there just got a peek at the october sales items there quite a few goodies to choose from a lot that would be great for your thanksgiving recipes and christmas gifts check them out October sales

Watkins salsa and sour cream seven layer dip

Time for another great Watkins recipe hope you enjoy!

1 can black beans, rinsed, drained and mashed
1 tsp/5ml Watkins cumin
1 cup/250ml sour cream
1/2 cup 125ml mayonnaise
3 tbsp/45ml Watkins Salsa & sour cream snack & dip seasoning
1 cup/250ml shredded cheddar cheese
1/2 cup/125ml thinly sliced green onions
1/4cup60ml black olives
1 cup/250ml chopped ,seeded tomatoes
1 can(4 oz/120ml) diced green chilis,drained


Combine mashed beans and cumin,spread over the bottom of 9 inch/23cm pie plate or other serving plate.  In a small bowl combine sour cream, mayonnaise and seasoning.  Spread mixture over beans. Sprinkle with cheese, green onions,olives,tomato,and green chiles. Chill until needed