Archive for May, 2012

  • 1 -1 pound box Orecchiette Pasta or Shape of Your Choosing
  • 1 bottle H-E-B Basting Oil
  • 1 – 7 ounce container Greek Unflavored Yogurt
  • 1/4 to 1/2 pound Tickler 18 month aged White Cheddar Cheese
  • 1 container Dried Berries
  • Dash of Sea Salt

 

 

 

 

 

 

 

Cook Pasta al dente, according to package directions, using 1/3 bottle Basting Oil added to cooking water.

Cube and coarsely chop Cheese and coarsely chop berries if needed.

 

 

 

 

 

 

 

 

Rinse pasta under cold water.

 

 

 

 

 

 

 

 

Place pasta in bowl and add all other ingredients, pouring remainder of Basting Oil over all, add a dash of salt if desired.

 

 

 

 

 

 

Mix gently to incorporate and coat pasta with Yogurt and Basting Oil.

 

 

 

 

 

 

Remember:  Pasta will absorb 60% of its weight in water; therefore, use a good quality water and always season it well.

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  • Catfish Filets
  • H-E-B Basting Oil
  • Sea Salt

 

 

 

 

 

 

 

 

Preheat oven to 450 degrees, Marinate Catfish Filets in Basting Oil for 15 minutes or more.

 

 

 

 

 

 

Line baking sheet with foil, place filets in baking pan and pour more Basting Oil over and sprinkle with small amount of sea salt, if desired.

 

 

 

 

 

 

Bake for 15 to 20 minutes or until fish flakes with a fork.

1 bag Rainbow Salad or Angel Hair Cole Slaw
1 jar Robert’s Reserve Onion Blossom Horseradish Dip

 

 

 

 

 

 

Mix enough Onion Blossom Horseradish Dip with Salad to coat and to your desired taste.
Chill and Serve.

 

 

 

 

 

 

Excellent with Blackened Tilapia or as garnish for Fish or Shrimp Tacos.

  • 2 pounds Tilapia
  • Adam’s Reserve Peppercorn and Garlic Sear n’ Crust
  • Ottavio Olive Oil
  • Robert’s Reserve Pineapple Coconut Mango Tequila
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    Heat enough oil to coat bottom of heavy skillet over medium high heat

    Rub Tilapia fillets with generous amout of Olive Oil and Season with Peppercorn Garlic Rub.

     

     

     

     

     

     

     

    Place in hot oil and fry for about 3 to 4 minutes on each side, or until fish is done.

    Serve with Robert’s Reserve Pineapple Coconut Mango Tequila Sauce as condiment.

    Serve with Onion Blossom Cole Slaw.

  • 1 – 16 ounce bag Frozen Corn
  • 1 – 8 ounce brick Cream Cheese
  • 2 teaspoons Adam’s Reserve House Rub
  • 1 jar Robert’s Reserve Southwest Dip
  • 1 – 7 ounce container Tri-Colored Bell Pepper
  • 1 can French Fried Onion Rings

 

 

 

 

 

 

Preheat oven to 400 degrees. Spray an 8 by 8 inch casserole dish with cooking spray.
Add Corn, Cream Cheese, Bell Pepper and Southwest Dip to dish.

 

 

 

 

 

 

Place dish in microwave for about 3 minutes to soften cream cheese and begin defrosting of corn.
Remove and mix ingredients together to incorporate well.

 

 

 

 

 

 

Place in oven and bake for 30 minutes or until onions are golden brown and dish is bubbling.
Get ready for the compliments!

  • 1 pound each peeled & deveined Shrimp and thinly slice Sausage
  • 4 tablespoons Otavio Spanish Olive Oil
  • 1 seven ounce tub Chopped White Onion
  • 1 seven ounce tub Chopped Tri-Colored Bell Pepper
  • 4 tablespoons Adam’s Reserve Spicehouse Classic Poultry Seasoning
  • 1 carton Central Market Organics Chicken Broth
  • 2 cups (one pound bag) long grain rice
  • 16 ounce frozen peas – thawed
  • 1 can (14 ounce) quartered Artichoke Hearts

 

 

 

 

 

 

 

Heat oil in Dutch oven over Medium Heat.  Add Onions and Peppers; cook 5 minutes, stirring constantly.

Add Poultry Seasoning; followed by broth and rice.  Bring to a boil and reduce heat to low; cover and simmer 20 minutes or until most liquid is absorbed and rice is tender.

 

 

 

 

 

 

Stir in Shrimp, Sausage, Peas and Artichoke Hearts. 

 

 

 

 

 

 

Cook until Shrimp is pink, loosely curled and opaque throughout – about 10 minutes longer.

  • 2 pounds Chicken Tenders or Chicken Breast Chunks
  • 2 tablespoons Adam’s Reserve Kicked Up Chicken
  • 3 tablespoons Ottavio Spanish Olive Oil
  • 1 container Tri-colored Bell Pepper (7 ounce)
  • 1 container Central Market Organics Chicken Broth
  • 2 cups Fresh Squeezed Orange Juice
  • 1 bottle Robert’s Reserve Cherry Pomegranate Habanero Sauce
  • 1 pound Long Grain Rice

 

 

 

 

 

 

Season Chicken with Adam’s Reserve Kicked Up Chicken

 

 

 

 

 

 

 

Brown in Olive Oil over medium high heat in large pan or Dutch oven

 

 

 

 

 

 

 

Add Bell Pepper and stir to mix.  Add Chicken Broth, Orange Juice, Cherry Pomegranate Sauce and Rice, bring to a boil.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cover and reduce heat to medium low and simmer for 15 to 20 minutes or until rice is tender.

Garnish with silvered Almonds and Chopped Cilantro

 

 

  • 3 pound Chuck Roast
  • 3 tablespoons Olive Oil
  • 3 tablespoons Adam’s Reserve Peppercorn & Garlic Rub
  • 3 sprigs Fresh Rosemary
  • 1 – 7 ounce container Chopped Celery and Onions
  • 1 can diced Fire Roasted Tomatoes
  • 1 – 10 ounce bag sliced Baby Bella Mushrooms
  • 1 – 16 ounce bag Baby Carrots
  • 1 bottle Cookwell & Company Garlic and Molasses Marinade

 

 

 

 

 

Preheat oven to 350 degrees.  Place Dutch oven over medium high heat and add Olive Oil, meanwhile season Chuck Roast with Rub on all sides.

 

 

 

 

 

 

Place Roast in Pot and sear all sides.

 

 

 

 

 

 

Add Rosemary, Onions/Celery, Tomatoes, Carrots and Mushrooms.

 

 

 

 

 

 

Pour Marinade over Roast and cover.

 

 

 

 

 

 

Place in oven for 2 1/2 hours or until roast reaches 200 degrees internal temperature

 

 

 

 

 

 

 

 

Serve with Crusty Artisan Bread and Crisp Salad.

  • 4 Chicken Breasts
  • 1 bottle Cookwell & Company Honey and Lime Vinaigrette
  • 1 cup Panko Breadcrumbs
  • 1 cup Parmesan Cheese
  • 1 cup Mayonnaise
  • 1 cup Artichoke Royale or Artichoke Tamponade

 

 

 

 

 

 

Pat Chicken dry; place in vinaigrette and marinate for at least one hour, or overnight.  Heat oven to 350 degrees. Coat baking dish with olive oil.

 

 

 

 

 

 

Cut a pocket in each chicken breast with a sharp knife.  Coarsely chop Artichoke Royal. 

 

 

 

 

 

 

Place 1/4 Artichoke mixture in pocket of chicken and press edges of chicken together.

 

 

 

 

 

 

Mix Panko and Parmesan together.  Rub each chicken breast with generous amount of mayonnaise on all sides and then coat with Panko mixture on all sides.

 

 

 

 

 

 

Place on baking dish and bake 30 minutes or until chicken is done and tops have browned nicely.

  • 12 ounces Central Market Whole Wheat Gemelli Pasta
  • 6 to 8 ounces fresh Sugar Snap Peas
  • 1 bag fresh Baby Spinach Leaves
  • 1 jar Roasted Red and Yellow Peppers, drained and sliced
  • 1 cup crumbled Reduced Fat Feta Cheese
  • 1 bottle Cookwell & Company Honey Lime Vinaigrette
  • 1 bag Fully Cooked Chicken Strips, cut into bite sized pieces

 

 

 

 

 

 

Remove strings from peas, if necessary. Snap the stem and pull or cut it towards the opposite end, removing the strings.

 

 

 

 

 

 

 

 

 

 

 

 

 

Cook pasta al dente, according to package directions, stir in peas when pasta is almost done and boil for one to two minutes; pour into colander to drain.

 

 

 

 

 

 

Transfer pasta to large bowl, add spinach and dressing; toss mixture to incorporate.

 

 

 

 

 

 

Let stand for five minutes to cool slightly and allow spinach to wilt.

 Add peppers, feta cheese and chicken; stir gently to mix.

 

 

 

 

 

 

Serve with Artisan Baked Asiago Cheese Bread