Watkins Holiday Giveaway Winner!

November 1, 2010 By Leave a Comment

Sheelah from New Jersey is the winner of my Watkins Holiday Giveaway!

Her name was chosen at random from October customer orders.

A holiday basket and mitten ornament are included.

The holiday giveaway includes:

Pumpkin Bread Mix
Shortbread Cookie Mix
Turkey Rub
Black Peppercorn Grinder
Sesame Garlic Snack and Dip Seasoning
Hazelnut Extract
Irish Cream Extract
Anise Extract
Cream of Tartar
Cinna-Cream Sprinkles
Meatloaf Seasoning
Rosemary
Pumpkin Butter
Watkins Salt and Pepper Shakers
Frankincense and Myrrh Room Spray
Winter Pine Room Spray

Total value including shipping is $104.99

Happy Watkins Holiday!

Eleisia
Shop www.NotJustVanilla.com

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Chicken Cacciatore

January 19, 2010 By 2 Comments

Chicken Cacciatore is a chicken dish filled with flavor and goodness.  The vegetables increase the nutritional content. This dish is superb for your family and for guests.

1/4 cup all-purpose flour
1 1/4 teaspoons salt
3/4 teaspoon Watkins Black Pepper
1 3 1/2- to 4-pound chicken, cut into pieces or 8 chicken breasts
1/4 cup olive oil
1 medium yellow onion, roughly chopped
1 carrot, diced
1 celery stalk, diced
1 green or red bell pepper, diced
8 ounces sliced mushrooms
4 cloves garlic, finely chopped
1 teaspoon Watkins Thyme
1 teaspoon Watkins Basil
1 Watkins Bay leaf
1 28-ounce can tomatoes
1/3 cup dry red wine

In a shallow bowl, combine the flour, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Pat the chicken dry with paper towels. Working in batches, lightly coat the chicken with the flour mixture, shaking off any excess.

Heat the oil in a Dutch oven or large saucepan over medium heat. Add some of the chicken to the pan. Cook until browned, 4 to 5 minutes per side. Transfer to a plate. Repeat with the remaining chicken.

Add the onion to the pan and cook for 2 minutes. Add the carrot, celery, bell pepper, mushrooms, garlic, thyme, basil, and bay leaf. Cook for 10 minutes. Crush the tomatoes and stir them into the vegetables. Add the wine and the remaining salt and pepper and bring to a simmer.

Add the chicken, reduce heat, and cover. Simmer for 45 minutes, turning the pieces occasionally. Remove and discard the bay leaf.

Serve with pasta, rice, mashed potatoes, or polenta, crisp green salad, and garlic bread.

Notes

  • Chicken can also be cooked in the oven at 350 degrees F for one hour or in a slow cooker on low for 6 – 8 hours.
  • Chicken broth can be substituted for the dry red wine.

Eleisia
http://www.watkinsonline.com/eleisiawhitney

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Watkins Newsletter – Around the Kitchen Table – January 2010 Issue

January 4, 2010 By Leave a Comment

Welcome to another issue of Around the Kitchen Table! 

As we begin a new year and a new decade we make plans for the year ahead. Grow personally by learning something new and believing in yourself. Then share your talents with others.

Watkins has a beautiful new catalog that includes both the mainline products and the sales products for two months, January and February. Read this month’s newsletter and request your free catalog.

Recipes this issue are Appetizer Meatballs, Bacon and Onion Stuffed Mushrooms, Broccoli Cheese Soup, and Peanut Butter Crunch Cookies.

AnalgesicIcyBlue

Enter January’s Giveaway! You could win your choice of a jar of Icy Blue Ointment or a jar of Warming Analgesic Balm to relieve winter aches and pains.

lavender-hand-body-lotion-natural

The winner of  December’s Customer and Newsletter Giveaway is Jodi from Ohio! She wins a bottle of J.R. Watkins Lavender Hand and Body Lotion certified 97.9% natural by the Natural Products Association.

Broccoli Cheese Soup
1/4 c Watkins Cream Soup Base
2 T flour
1/4 t Watkins Dry Mustard
1/8 t Watkins Onion and Garlic Pepper
Dash Watkins Cayenne Pepper
2 1/2 c milk
1 c water
1 pkg frozen broccoli, thawed, chopped to desired size
1 lb Velveeta cheese

Cut Velveeta into cubes. Combine all dry ingredients in a medium saucepan. Add milk and water and mix well. Cook over medium-high heat stirring constantly, until mixture comes to a boil. Reduce heat and add Velveeta. Stir until sauce is smooth. Add broccoli and simmer for 10 minutes. Makes 6 servings. You can use other vegetables in place of the broccoli (asparagus, cauliflower, and potatoes.)

If you are considering a home based business please take a look at Watkins. I will give you a $30 gift certificate to buy products for yourself. Just join with me as your sponsor, Eleisia Whitney ID# 335001. Sign up at my business information web site http://www.vanillasage.com , at http://www.watkinsonline.com/eleisiawhitney under Join Us – As an Associate, or by calling Watkins at 1-800-928-5467. Give my name and ID# as your sponsor.

Read this issue now
http://www.everydaynecessities.com/january1-10newsletter.htm

Wishing you a happy, healthy, and prosperous New Year!

Until next month,
Eleisia

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Watkins Newsletter – Around the Kitchen Table – May Issue

May 8, 2008 By Leave a Comment

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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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Watkins Spring Giveaway Winner!

March 21, 2008 By Leave a Comment

watkins-assort-blog-resize11.jpg

The winner of the Watkins Spring Giveaway is Leola Butler! ! She wins this assortment of Watkins products.

The assortment includes:
Aloe and Green Tea Shea Butter
Peppermint Foot Cream
Peppermint Room Freshener
Shredsoap Linen Spray
Vanilla Extract (2 fl. oz. bottle)
Clear Vanilla Extract (2 fl. oz. bottle)
Hazelnut Extract (2 fl. oz. bottle)
Cinnamon (6 oz. tin)
Sesame and Garlic Snack and Dip Seasoning
Oregano (tin)
Ginger (tin)
Paprika (tin)
Soup and Vegetable Seasoning (jar)

The value of the assortment is $80.87! All are full-sized products, not samples.

This giveaway is open to residents of the U.S. and Canada.

Check back next month for another Watkins Giveaway!


Independent Watkins Associate

Contests and prizes are offered by me and not Watkins, Inc. or other Independent Associates.

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