Watkins Newsletter – Around the Kitchen Table – May Issue

Welcome to another issue of Around the Kitchen Table!

One of the recipes featured in this issue is Spicy Chicken with Grilled Pineapple made with chicken legs and thighs, fresh pineapple, and Watkins Spices.

Spicy Chicken with Grilled Pineapple

8 scallions, chopped, plus 1/4 cup dark-green 2-inch-long thin strips for garnish
1 medium onion, chopped
3 garlic cloves, chopped
3 tablespoons cider vinegar
2 tablespoons reduced-sodium soy sauce
2 tablespoons vegetable oil, plus additional for grill
1 habanero or jalapeno chile, chopped
1 teaspoon Watkins Thyme
1 tablespoon packed light brown sugar
2 teaspoons Watkins Allspice
1/2 teaspoon Watkins Nutmeg
1/2 teaspoon Watkins Cinnamon
3-1/2 pounds chicken parts (thighs and drumsticks)
1 fresh pineapple, about 4 pounds
2-1/2 tablespoons packed light brown sugar

Make sauce/marinade
Place first 12 ingredients, except scallion garnish, in a food processor and puree until almost smooth. Transfer half of puree to a small bowl and keep chilled, covered, for sauce.

Place remaining puree in a large heavy-duty resealable plastic bag with chicken and seal, turning to coat well. Marinate, chilled, turning bag occasionally, at least 8 hours or overnight, placing bag in a large bowl to catch any leaks.

Preheat grill and lightly oil rack. Let chicken stand in marinade at room temperature 30 minutes before grilling. Meanwhile, cut sides and ends off pineapple. Cut crosswise into 15 slices about 1/4 inch thick. Sprinkle one side of each slice with 1/2 teaspoon packed light brown sugar. Place sugared side down on rack and grill, turning once, until golden brown, about 3 minutes. Transfer to a platter, alternating slices with scallion garnish.

Remove chicken from marinade (discard marinade) and grill over moderate heat, turning occasionally, until cooked through, 35 to 45 minutes, depending on size. Transfer to platter with pineapple and serve with remaining sauce on side. Makes 6 servings.

Other recipes featured in this issue are Wild-Rice Chicken Casserole, Chicken Enchilada Casserole, Crab Dip, Apple Pie Cheesecake With Warm Caramel Sauce, Chocolate-Peanut Butter Pudding Cake, and Cinnamon Jam Biscuits.

Each month one newsletter subscriber or customer is chosen at random to receive a free full-sized product so enter the contest. You might be the winner!

Check out this issue to see what you could win. Around the Kitchen Table Watkins Newsletter for more recipes and cooking tips.

Eleisia Whitney has a Watkins Home Business. She enjoys cooking and baking with Watkins extracts, spices, herbs, and sauces for healthy meals. Eleisia publishes a Watkins Newsletter, Around the Kitchen Table, that brings you recipes, cooking and health tips, and contests for free Watkins products.
Read the current issue at http://www.everydaynecessities.com/may1-08newsletter.htm
Visit her at http://www.everydaynecessities.com and
http://www.WatkinsOnline.com/eleisiawhitney

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