Archive for August, 2012

  • 1 bottle Vino Dei Fratelli Mochetto Wine
  • 1 bottle Central Market Organics Fruitti di Bosco Italian Soda
  • 1 – 16 ounce bag frozen Berry Medley

Chill Wine and Soda, place in pitcher and add frozen fruit.

The Perfect Summer Delight!

  • 1 jar Cookwell & Company Cacciatore Sauce
  • 2 pounds Natural Chicken, cut of your choice
  • 1 – 16 ounce bag Gluten Free Pasta
  • Adams Reserve Spicehouse Classic Poultry Seasoning
  • Adams Reserve Sea Salt Sea Salt
  • Ottavio Olive Oil
  • 8 ounces Mozzarella Fresca, grated

Preheat oven to 350 degrees.  Cook Pasta according to package directions, drain and rinse under cool water.

Cut Chicken into bite sized pieces or leave whole and season with Adams Reserve Poultry Seasoning

Fry in Olive Oil over medium high heat until almost done.

Place Pasta in an Olive Oil greased 13 X 9 inch baking dish, add cooked Chicken pieces and Cookwell & Company Cacciatore Sauce

Mix to incorporate ingredients.

Top with grated Mozzarella Fresca

and bake until cheese is just golden brown, about 20 minutes.

  • 1 pound Peaches, pitted
  • 1 pound Plums, pitted
  • 1 jar Cookwell & Company Watermelon Vinaigrette
  • 1 clove Garlic, chopped
  • 1 Shallot, chopped
  • 1 cup Ottavio Olive Oil
  • 4 Jumbo Scallops
  • Sea Salt
  • Adams Reserve Thyme

Combine Peaches, Plums, Garlic and Shallot in food processor, pulse until smooth, then turn on and drizzle in Watermelon Vinaigrette and then Olive Oil until completely incorporated. 

Place in refrigerator to chill.

Heat 4 tablespoons Olive Oil in heavy skillet over medium high heat, season Scallops with Sea Salt and Thyme. 

Sear on each side about 2-3 minutes, depending upon thickness.

Place Gazpacho in 4 bowls, placing Scallop in center of each bowl.  Serve with Crusty Artisan Bread.

  • 1 pound Pasta
  • 1/2 cup grated Romano Cheese
  • 4 eggs
  • 1 pound Shrimp, peeled and deveined
  • 1 small package frozen Peas
  • 1 wedge Frescolin Ricotta Salata, crumbled
  • 1/4 teaspoon Sea Salt
  • Adams Reserve Crushed Red Pepper
  • 1 jar Cookwell & Company Honey Lime Vinaigrette

Preheat oven to 350 degrees.  cook Pasta according to package directions, drain, add Romano Cheese and eggs, mix well and spread over bottom of Olive Oil greased 13 X 9 inch pan.

Heat Large Skillet over medium high heat, add Honey Lime Vinaigrette and Red Pepper Flakes, when hot add Shrimp and cook for 5 to 8 minutes, stirring frequently.

Add Peas and heat through, then add crumbled Ricotta

Pour Contents over Pasta and mix gently to incoporate

Place in oven and bake for 20 to 25 minutes.

Serve with Spinach Salad and Crusty Bread.

  • 16 ounce package uncooked Pasta
  • 3 tablespoons Olive Oil
  • 1 jar Cookwell & Company Green Chile Stew
  • 1/2 cup Whipping Cream
  • 1 pound American Cheese, cut into 1/2 inch cubes
  • 1 wedge (1/2 pound) Frescolina Ricotta Salata, crumbled
  • 2 tablespoons Adams Reserve Southwest Ancho

Preheat oven to 350 degrees.  Oil 13 X  9 inch baking dish with Olive Oil.

Cook Pasta according to package directions, drain and set aside.

In a large pot mix the Green Chile Stew, Whipping Cream, American Cheese, Ricotta Cheese and Southwest Ancho Seasoning.

Cook until cheese is melted, about 7 minutes.  Stir in Pasta and mix well.

Place mixture in baking dish and Bake for 25 minutes.

Remove from Oven and serve.

  • 1/2 cup Ottavio Olive Oil
  • 8 Eggs
  • 3/4 to 1 loaf Asiago Cheese Bread
  • 3/4 teaspoon Adams Reserve Truffle Salt
  • 1 wedge Frescolina Ricotta Salata, crumbled
  • 2 cups Colby Jack Cheese, grated
  • 1 jar Cookwell & Company Green Chile Stew
  • Crema Mexicana and Green Onion for Garnish

Preheat oven to 350 degrees.  Coat a 13 X 9 inch baking pan with Olive Oil. 

Tear Bread into chunks and place on bottom of baking dish.

Beat eggs in a large bowl with remaining Olive Oil and Truffle Salt

Add Green Chile Stew to egg mixture and whisk to incorporate.

Crumble Ricotta over bread

Top with 1 cup Colby Jack Cheese.  Pour egg mixture over bread and use spoon to move egg well into bread.

Top with remaining Colby Jack Cheese and bake for 30 – 45 minutes, or until knife inserted into middle comes out clean and top is lightly browned.

Garnish with chopped Green Onion and Crema Mexicana.

Makes a great breakfast dish!

  • 1 Pie Crust, unbaked (not deep dish)
  • 1 jar Green Valley Ranch Agave Caramel Sauce with Maldon Sea Salt
  • 1 cup Candied Walnuts, chopped
  • 1 can Apple Pie Filling
  • 1/4 teaspoon Adams Reserve grated Nutmeg
  • 3 Eggs







Mix all ingredients together until well incorporated.  Pour into unbaked pie shell and place in 350 degree oven and bake until set. 







Serve with Whipped Cream.

  • Eggbeaters, original
  • 1 can Rotel Tomatoes with Green Chilies
  • 1 can No Fat Refried Beans
  • 1/2 jar Green Valley Ranch Smokehouse Marinade
  • 8 Corn Tortillas
  • Shredded Sharp Cheddar Cheese
  • Green Onion, sliced for Garnish







Coat Pan with Olive Oil and then add Refried Beans and 1/2 jar Smokehouse Marinade, mix together.  Make four large indentions into refried beans and pour in egg beaters.  Drain Rotel Tomatoes and sprinkle evenly over top of Egg and Bean Mixture.  Cover and cook over medium heat until eggs are set.







Place corn tortillas in paper towel and heat in microwave for 45 seconds.  Place two tortillas, overlapping on each serving plate, top with Egg and Beans, garnish with Shredded Cheese and sliced Green Onions.  Enjoy!







This is  a healthy version of the typical Huevos Rancheros and can be adapted back to using regular refried bean and eggs.  The Smokehouse Marinade has an amazing smoky flavor and incredible taste.  It is gluten-free and sweetened with agave…….use it even if you use regular eggs and bean…..the flavor it adds is amazing!