Shrimp Creole

1lb Cleaned Raw Shrimp

1 24oz Jar Pappy's Creole Sauce

Cooked White Rice

Pour Pappy's creole sauce in medium sauce pan and bring to low boil. Add 1lb cleaned raw shrimp and bring sauce back to low boil for 4 to 5 min or until shrimp are pink and done to your liking. Spoon sauce over rice. Garnish with either parsley, basil, mint, and/or lemon wedge and serve with cuban bread. ENJOY!

Mango Jalapeño Glazed Pork Tenderloin


1 pork tenderloin

1 jar watson kitchen mango jalapeño jam

3 sprigs fresh rosemary

1 tablespoon olive oil

salt and pepper to taste



Preheat oven to 400 degrees. Chop rosemary.

Rub tenderloin with olive oil, salt, pepper, and rosemary.

Place tenderloin on baking sheet and put in the oven for ten minutes.

Remove from oven and pour jam evenly over tenderloin.

Bake for another 8-10 minutes or until internal temperature reaches 145 degrees.

Let rest for 5 minutes.

Mango Jalapeño Layer Dip

Great easy no cook dip for tailgates, and parties.



8oz. cream cheese (softened)

2 cups shredded sharp cheddar cheese

1 jar watson kitchen mango jalapeño jam

¼ cup sherry wine

½ teaspoon garlic powder

½ teaspoon paprika

½ cup chopped green onions

¾ cup bacon bits



Mix cheeses, sherry and garlic powder together.

Spoon layer of jam evenly on the bottom of dish.

Spread the cheese mixture on top of jam.

Sprinkle green onions, bacon bits, and paprika on top.

Serve with crackers.


Spicy Dilly Bean Pinwheels


Can be made and refrigerated ahead of time. Perfect for parties, or a quick snack. 



8oz. cream cheese

flour tortillas

1 jar watson kitchen spicy dilly beans

1 red bell pepper

1 yellow bell pepper

hot sauce (optional)



Cut bell peppers into slices.

Lay tortilla flat and spread cream cheese and dash of hot sauce evenly across tortilla.

Lay four dilly beans side by side vertically on tortilla.

Lay four slices of bell peppers side by side vertically on tortilla.

Roll tortilla (you can use cream cheese to seal closed).

Cut tortilla into 1 inch segments and serve.

Light & Tangy Mango Jalapeño Chicken Salad

Great healthy and new idea for chicken salad. Serve with crackers, or on your favorite bread.




1 cup plain greek yogurt

1/3 cup light mayonnaise

2 tablespoons watson kitchen mango jalepeño jam

½ teaspoon salt

½ teaspoon pepper

¼ teaspoon curry powder



4 cups cooked chicken

½ cup silvered carrots

½ cup chopped celery



Mix all ingredients for the dressing together and set aside.

Chop cooked chicken, celery, and sliver carrots.

Mix dressing well with chicken, celery and carrots.

Chill and serve.


No Waste Vinaigrette

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Finished with your jar of Watson Kitchen Dilly Beans? Make a quick and easy vinaigrette using the dill, garlic, and vinegar from the jar.



½ cup olive oil

½ cup liquid from watson kitchen dilly beans jar

dill from watson kitchen dilly beans jar

garlic clove from dilly beans jar

½ lemon, squeezed

pinch salt

pinch pepper

pinch sugar (optional)


Place all ingredients in blender. Blend until smooth.

Serve with salad.

Mango Jalapeño Salmon

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Looking for a new salmon recipe? Look no further. The perfect balance of sweet and spice glazes over salmon beautifully.



1 salmon filet

2 tablespoons soy sauce

3 tablespoons watson kitchen mango jalapeno jam

1 tablespoon olive oil

1 teaspoon salt

1 teaspoon pepper



Preheat oven to 425 degrees. Place salmon on lined baking sheet skin side down.

Coat filet with oil, pepper, salt and soy. Place in oven for seven minutes.

Remove salmon from oven. Coat filet with jam.

Place back in oven and remain cooking for eight minutes.

Jalapeño Jam Poppers

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The perfect jalapeño popper appetizer. The jalapeño adds heat but not spice. The sweetness of the blueberry jam and the heat from the jalapeño balance each other out perfectly.



1 oz. cream cheese, softened (goat cheese also works really well)

1 oz. watson kitchen jalapeño blueberry jam

8-10 jalapeño peppers, sliced in half, seeds removed

1 ½ cups panko breadcrumbs

1 tsp olive oil

1 egg



Preheat oven to 325 degrees. Lightly oil a baking sheet. Cut peppers in half and scoop out the seeds.

Mix together the cream cheese and jam. Beat egg in a small bowl and set aside. In a small pan, heat the panko breadcrumbs with oil and pinch of salt. Stuff peppers with cheese and jam mixture.

Roll each pepper first in the egg, then into the breadcrumbs. Place on baking sheet and cook for 30 minutes or until panko is golden brown.


Chicken Stuffed with Blueberry Jalapeño Goat Cheese


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4 chicken cutlets
4 ounces of goat cheese
2 tablespoons Watson Kitchen Blueberry Jalapeño Jam
3 eggs
1 cup Panko
1 tablespoon chopped fresh parsley
zest of one lemon



Salt-and-pepper both sides of the four chicken cutlets, set aside.

In a small mixing bowl mix together goat cheese with Watson Kitchen Blueberry Jalapeño Jam. Evenly distribute goat cheese mixture on one side of each chicken cutlet. Roll up from short side and tuck in ends, secure with toothpicks.

Beat three eggs in small mixing bowl. Place one cup of Panko in a shallow bowl.

Dip chicken Rolex and egg. Let excess drop off, then place in Panko mixture covering all sides. Place on greased baking sheet.

Place Rolex and 350° oven for 30 to 35 minutes or until juices run clear and chicken internal temp is 165°.

Garnish roll ups with lemon zest and fresh parsley.

Serve and enjoy!