Ingredients:
3 lbs chicken pieces
1 cup low fat yogurt or no fat sour cream
1 tablespoon lemon juice
1 1/2 teaspoons Watkins curry powder
1 teaspoon Watkins garlic granules
1 teaspoon Watkins onion granules
1/4 teaspoon Watkins cayenne pepper
1/2 teaspoon Watkins black pepper
1/2 teaspoon Watkins seasoning salt

Mix spices into yogurt or no fat sour cream. (I used no fat sour cream this time.) Place chicken pieces into a glass or plastic container, pour yogurt spice mixture over top, turn to coat each piece of chicken well, cover. Marinate chicken in refrigerator for 2 hours or longer. Heat oven to 450 F. Remove chicken from marinade, arrange pieces in a single layer in roasting pan. Discard any remaining marinade. Roast chicken for 15 minutes, reduce heat to 325 F and continue cooking for 45 minutes or until done.

Tips from the kitchen:

• I buy chicken in bulk, separate enough for one meal in zip top bags and freeze. This also make marinating the chicken pieces a snap, as it can be done right in the bag and clean up is a breeze.
• Prepare chicken and marinade the night before or in the morning, the longer it marinates the better.
• The marinate on this chicken makes it brown beautifully, however do keep your eye on it as it browns quite quickly. Don’t forget to reduce the oven temperature after 15 minutes.
• Cook extra, this chicken makes a delicious summer time meal served cold along with a salad.  Great for pick nicks and packed lunches as well.

Ingredients:
2 Tablespoons Watkins grapeseed oil, original unflavored, garlic and parsley or citrus and cilantro
2 organic red bell peppers, diced
1 onion, diced
4 cloves of garlic, mined or pressed or 2 teaspoons Watkins organic garlic granules
2 teaspoons Watkins organic chili powder
2 cups organic tomatoes, peeled or 2 cups canned tomatoes
1 can black beans, drained and rinsed
2 cups organic corn kernels, fresh or frozen
1/2 teaspoon Watkins sea salt, or to taste
1 teaspoons Watkins organic black pepper, or to taste

Garnish with:
1/2 cup no fat sour cream
1 tablespoon Watkins cilantro
1 clove garlic, or 1/2 teaspoons Watkins organic garlic granules
1 organic lime, cut into wedges
1 organic avocado, peeled and diced
1/4 cup cheddar or cheese of choice, shredded (optional)

Directions: Heat grapeseed oil in a large saucepan over medium heat, add onions and sauté for a few minutes or until they start to caramelize. Add peppers, garlic and chili powder and sauté for another few minutes. Add tomatoes, beans and corn; simmer for 10 minutes. Add salt and pepper, taste and adjust seasonings if needed. Serve with the following garnishes.

Using a blender or food processor, purée sour cream with cilantro, garlic and a squeeze of lime juice. Garnish each serving of chili with a dollop of sour cream mixture, a sprinkling of cheese, diced avocado and an extra squeeze of lime juice or serve garnishes on the side.

Notes from the kitchen:

• To use fresh corn cook it first, then cut the kernels off the cob using a sharp knife. You might want to read How To Cook Corn On The Cob.
• Pump up the heat on this chili; by increasing the chili powder to 3 teaspoons, or by adding a few red pepper flakes, or 1/2 teaspoon Cayenne Pepper or you can also add a dash of Watkins Jalapeño hot pepper sauce to each serving.

You can order ingredients to make this chili including heart healthy grapeseed oil and organic spices at the Watkins online USA store or the Watkins Canadian online store.

Prepare beets by cutting off the tops leaving a half inch of the stem, wash well but do not scrub, take care not to cut or damage the skin before cooking as the color will leach out. Place whole beets in a pot, cover with water, bring to a boil, reduce heat to simmer and cook until done. The time will vary depending on the size of your beets. After 15-20 minutes you can test small beets for tenderness by piercing one with a knife, larger beets will take longer. When beets are tender, drain and cover with cold water until they are cool enough to handle. Gently rub each beet with your fingers, the skin will slip right off, discard the skins and top bits. Slice, dice or leave the cooked beets whole if they are small, serve and enjoy. This sweet vegetable tastes wonderful garnished with a sliver of plain or herb butter.

Beets can be prepared ahead and stored in the fridge until just before serving time, reheat over low heat with a couple of tablespoons of water and a bit of butter or grapeseed oil in a heavy bottomed pot or in the microwave.

What’s the right spices to use with beets? To perk up and ehance the flavor of your beets try a pinch of allspice, a sprinkle of black pepper or cinnamon, some caraway seeds, chives, dill, ginger, horseradish or parsley. To make pickled beets you’ll need pickling spices. I recommend that you use the best pure spices and herbs or organic herbs and spices.