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 spicy herbed biscuits

Here's another good one:

1 package Good tastings bread mix
2 tsp/10ml Watkins organic paprika
2 tsp/10ml Watkins organic garlic powder
2 tsp/10ml Watkins organic oregano
2 tsp/10ml Watkins organic thyme
1 cup/250ml andouille sausage, cooked and chopped into small pieces
2 cups/500ml parmesan cheese
12 oz/355ml beer
2 tbsp/15ml Watkins all-natural sea salt

Combine bread mix,paprika, garlic powder, oregano, and thyme. Stir in sausage, and 1 and a 1/2 375ml cups cheese. Add beer, just stir until moistened. Drop by tablespoon onto well greased baking sheet. Drizzle butter over biscuits, sprinkle with remaining cheese and sea salt. bake at 350 degrees/180 celsius for 35 to 40 min.