Archive for November, 2012

  • 1 jar Robert’s Reserve Hatch Pepper & Onion Relish
  • 2 Jiffy Corn Muffin Mix
  • 2 Eggs
  • 1 cup Shredded Mexican Blend Cheese
  • 1 can Sweet & Crisp Corn, drained

Mix all ingredients together well and place in greased 13 X 9 inch baking dish

Bake in 350 degree oven for 25 to 30 minutes

  • Rib Roast
  • Adams Reserve All Purpose Rub
  • Adams Reserve Prime Rib & Steak Sear ‘N Crust
  • Ottavio Olive Oil

Preheat oven to 400 degrees.  Generously coat Roast with Olive Oil.

Season Roast with All Purpose Rub, even between ribs and meat.

Now, super generously season Roast with Prime Rib Sear ‘N Crust covering all of Roast, again between ribs and meat.  The Sear ‘N Crust contains bread crumbs and will form a beautiful crusting on oyur Roast, sealing in all the juices.

Place in oven with loose tenting of foil over the top and bake until internal temperature reaches 140 degrees. 

Remove from oven and let rest for at least 15 minutes before slicing. 

VERY IMPORTANT: If you slice prior to 15 minutes all the juices will run out leaving you a dry roast.

  • 2 packages Simply Potato Mashed Potatoes or 6 to 8 large potatoes, peeled, cubed, boiled and mashed
  • 2 teaspoons Borgo de’ Medici Sea Salt with White & Black Truffles
  • 1 – 8 ounce brick Cream Cheese
  • 1 stick Unsalted Butter

In a large pot, melt butter, cream cheese and Truffle Salt over medium high heat

Add Mashed Potatoes and mix to incorporate well and heat through


  • 2 pounds fresh Green Beans
  • 1 jar Green Valley Ranch Tarragon Shallot Vinaigrette
  • Ottavio Olive Oil

Heat heavy pan or Dutch oven over medium high heat, add 4 tablspoons Olive Oil

Saute Green Beans for 3 minutes, add Tarragon Shallot Vinaigrette and continue to saute for 5 to 8 minutes

The perfect blend of flavors to brighten up Green Beans

  • 1 jar Cookwell & Company Green Chile Stew
  • 1 – 10 count package Yellow Corn Tortillas
  • 1 – 8 ounce package Shredded Mexican Blend Cheese
  • 1 – 8 ounce container Sour Cream
  • 1 – 12 ounce bag Fully Cooked Chicken Breast, thawed and chopped

Thaw Chicken Breast in microwave and chop into bite sized pieces.

Heat Green Chile Stew and Sour Cream in pot over medium high heat

Add Chicken pieces

Place layer of torn tortillas in a 13 X 9 inch baking dish

Top with layer of Chicken – Green Chile Stew mixture

Sprinkle with small amount of Shredded Cheese

Repeat this process, ending with Chicken – Green Chile Stew Mixture and top with remainder of Shredded Cheese

Bake in 400 degree oven until hot and bubbly, about 20 minutes.

Perfect for a cold evening

  • 1 pound Ground Bison
  • 1 – 26.5 ounce can Black Beans
  • 1 jar Cookwell & Company Red Chile Stew

Saute Bison in large pot or Dutch oven over medium high heat until meat is no longer pink.

Add Red Chile Stew and Black Beans, simmer for 10 minutes.

Serve with crusty roll……YUM

  • 1 – 16 ounce package uncooked Pasta
  • 1 can Cheddar Cheese Soup plus one can Milk
  • 1 jar Cookwell & Company Green Chile Stew
  • 1 – 16 ounce package Natural Pulled Pork
  • 1 – 8 ounce bag Shredded Cheddar Cheese

Cook pasta according to package directions, drain.  Heat soup, milk and Green Chile Stew in pot until well incorporated and hot.  Heat Pulled Pork in microwave for two minutes. 

Place Pasta in a 13 X 9 inch baking dish, add Pulled Pork and mix to incorporate.

Pour Green Chile – Cheese mixture over and mix to incorporate well.

Top with Shredded Cheddar Cheese and bake in 350 degree oven for 15 to 20 minutes or until cheese id melted and casserole is hot.