Archive for April, 2012

  • 1 – 16 ounce container Hard Tofu cut into 1/2 inch cubes
  • 1 heaping teaspoon Toasted Sesame Seeds
  • 1 jar Cookwell & Company Asian Ginger Vinaigrette
  • 1 -16 ounce bag Pasta – We like Penne
  • 1 bunch Green Onions
  • 1 bag Carrot Matchstix

 

 

 

 

 

 

Cook pasta al dente according to package directions, meanwhile cube Tofu and place in bowl adding Asian Ginger Vinaigrette and Sesame Seeds, toss to coat and let marinate.

 

 

 

 

 

 

Slice Green Onions into 1/2 inch pieces.
Rinse pasta under cold water to cool down.
Mix pasta, carrot and onion together, add Tofu mixture and toss to incorporate.

 

 

 

 

 

 

 

May substitute salad shrimp for Tofu, Garnish with Minced Cilantro and Red Pepper Flakes.

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4 Samon Burgers – our favorite is Fiesta Jalapeno

 

 

 

 

 

 

1 package King’s Hawaiian Buns (4)
Smoked Provolone Cheese
Mango Pico de Gallo
Robert’s Reserve Pineapple – Coconut – Mango – Tequila Sauce
Lettuce

 

 

 

 

 

 

Grill or Pan Fry (in a small amount of olive oil) Salmon Burgers.
Mix 1/2 jar Robert’s Reserve Sauce with Pico de Gallo
While Burgers are still in pan top with Cheese and then Pico de Gallo Mixture
Place Lettuce leaf on bottom bun, top with Salmon Burger and then top Bun……….YUMMY!
Serve with Sweet Potato Fries – Oven Baked

1 – 20 ounce package Ground Turkey Breast
1 tablespoon Adam’s Reserve Southwest Seasoning
Ottavio Unfiltered EVOO
1 package Southwest Flour Tortillas
1 jar That Green Sauce
1 can Mexican Style Diced Tomatoes
1 cup Crema Mexicana or Sour Cream
1 container chopped Cilantro and Onion
1 jar Holy Posole
1 – 8 ounce bag shredded Mexican Style Cheese

 

 

 

 

 

 

Coat bottom of heavy pan with olive oil, place over medium high heat. Season turkey with Southwest Seasoning and place in pan, breaking up as it cooks. Add Onion-Cilantro and cook until turkey is no longer pink. Add That Green Sauce, Crema Mexicana and Posole, simmer for 10 minutes.
Coat a 13 X 9 inch baking pan with olive oil, line pan with tortillas, including sides, Place 1/2 Posole mixture in pan, top with 1/2 cheese and then place one layer of tortillas, top with remaining Posole mixture and then remaining cheese. Place in 350 degree oven until hot and bubbly. Yum!

 

 

  • 1 bag Fully Cooked Chicken Breast Chunks
  • 1 -16 ounce bag Fettuccine Pasta
  • 1 bottle H-E-B Basting Oil
  • Juice from one Lemon
  • 1/2 cup diced sun-dried Tomatoes
  • 2/3 cup coarsely chopped Kalamata Olives
  • 1 – 6 ounce package shredded Parmesan Cheese

 
 

 

 

 

 

Cook Pasta in boiling water according to package directions, with 4 tablespoons Basting Oil added to water. Drain well under cold running water and return to pot. Meanwhile, heat chicken to package directions and cut pieces in half or bite sized pieces.

 

 

 

 

 

Shake Basting Oil well and pour over pasta, squeeze lemon juice over and add: tomatoes, olives, chicken and cheese. Toss to incorporate and serve with Asiago Cheese Bread.

  • 1 – 2 pounds green beans
  • 1 jar Green Valley Ranch Tarragon & Shallot Vinaigrette & Marinade
  • Ottavio Olive Oil

Place a few tablespoon Olive Oil in heavy pan and heat over medium high heat.  Place prepared green beans in pan and saute for 3 to 4 minutes.

Add Green Valley Ranch Tarragon & Shallot Vinaigrette & Marinade and continue to saute until green been reach desired doness.

  • 2 pounds chicken
  • 1 Jar Green Valley Ranch Marionberry & Jalapeno Sauce
  • 10 ounce package Sliced Mushrooms (we used baby bella)
  • Minced Parsley as garnish
  • Adams Reserve House All Purpose Rub or salt, pepper & garlic
  • 1 cup dry white wine
  • 3 tablespoons butter
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  Melt butter in heavy large skillet or Dutch oven over medium high heat. Meanwhile season chicken with Rub. Add chicken to pan and sauté approximately 4 minutes on each side to brown the meat.                                     

 

 

 

 

 

 

 

 

Remove the meat to holding plate and add wine to pan to deglaze. Cook wine for 3-4 minutes at allow alcohol to cook out. Return chicken to pan, cover and simmer until chicken is done

Remove chicken from pan cover and set aside. Add mushrooms to pan and cook until tender, add Marionberry Sauce and heat through. Serve over chicken and garnish with minced parsley.

 

 

 

 

 

Serve with Tarragon and Shallot Green Beans and Truffle Mashed Potatoes

  • one bottle Don Simon Sparkling Sangria
  • 1/2 bottle Le Casero Champagne
  • one bottle Central Market Blood Orange Italian Soda
  • 3 – 5 cups Fresh Squeezed Orange Juice
  • 1 quart Orange sherbert
  • Fresh Orange Slices and Fresh Mint Leaves

 

 

  • 2 cups uncooked long-grain white or brown rice
  • 1/4 cup H-E-B Reserve Olive Oil
  • 2 teaspoons Salt
  • 1 cup Procrastinate Pinot Grigio plus 2 1/2 cups water
  • 1 carton three color Diced Bell Pepper
  • 1 can Corn
  • 1 Poblano Pepper, seeded and chopped
  • 1 jar Robert’s Reserve Pineapple – Mango – Coconut – Tequila Sauce
  • 1 bag Fully Cooked Chicken Breasts
  • 1 tablespoon fresh Lime Juice
  • 1 large Avocado, diced

All you need:

 

 

 

 

 

 

Preheat oven to 350 degrees. Place wine and water in a pot and bring to a boil.

Pour hot wine & water mixture into a 13 X 9 baking dish, add the olive oil, salt, rice, bell pepper, corn and chopped poblano chile, stir to mix

Cover tightly with aluminum foil and place in oven.  Bake for about 30 minutes

 

 

 

 

 

 

Place Robert’s Reserve Pineapple – Mango – coconut – Tequila Sauce in pan and warm over medium heat. heat Chicken according to package directions. Fluff rice with fork, place on serving dish and top with chicken and spoon Robert’s Reserve Sauce over.  Garnish with Avocados and squeeze fresh lime juice over all.

Enjoy!!

  • 2 pounds chicken
  • 1 Jar Green Valley Ranch Fig & Sweet Onion Sauce
  • 10 ounce package Slice Mushrooms (we used baby bella)
  • Minced Parsley as garnish
  • Adams Reserve House All Purpose Rub or salt, pepper & garlic
  • 1 cup dry white wine
  • 3 tablespoons butter
  1.  Melt butter in heavy large skillet or Dutch oven over medium high heat. Meanwhile season chicken with Rub. Add chicken to pan and sauté approximately 4 minutes on each side to brown the meat.
  2.  Remove the meat to holding plate and add wine to pan to deglaze. Cook wine for 3-4 minutes at allow alcohol to cook out. Return chicken to pan, cover and simmer until chicken is done
  3.  Remove chicken from pan cover and set aside. Add mushrooms to pan and cook until tender, add Fig & Sweet Onion Sauce and heat through. Serve over chicken and garnish with minced parsley.

 

  • 1 – 12 ounce container Curly’s Pulled Pork or  1 pound pork cooked and shredded
  • 1/2 – Jar Green Valley Ranch Jamaican Jerk Marinade

 

  1. Warm contents of Curly’s Pulled Pork or if preparing pork from fresh pork, drain well and warm meat with entire jar of Jamaican jerk marinade.
  2. Serve on mini Kaiser rolls with Orient Express Cole Slaw as a side or served directly on sandwich.