Hunter’s Style Chicken Cacciatore

• 2 pounds Chicken – we used boneless, skinless thighs
• 1 jar Cookwell & Company Cacciatore Sauce
• 1 cup medium bodied Red Wine – we used First Timer Red Blend
• Baker’s Scoop Seasoned Frying Flour
• Adam’s Reserve Spanish Thyme
• 1/2 cup Extra Virgin Olive Oil

Mix Flour and Thyme together, add Chicken one piece at a time, and turn to coat evenly with flour.

Heat Olive Oil in Dutch oven or heavy pot over high heat until shimmering, add Chicken and brown all sides, remove to holding plate.

Drain any excess oil from pot, return to heat and add Red Wine, simmer for 2 minutes, add Chicken, turning to coast with wine, simmer for 7 minutes.

Pour Cacciatore Sauce over Chicken and turn Chicken to incorporate Sauce and Chicken together.

Cover and reduce heat to medium, simmer for 5 to 10 minutes or until Chicken is tender.

Serve with Rice or Pasta

Rainbow Salad

• 1 package Mann’s Rainbow Salad
• Global Palate Tangerine Miso Dressing
• Chow Mein Noodles

Mix Rainbow Salad with Tangerine Miso Dressing, tossing to incorporate well

Place on Serving Dishes and Top with Chow Mein Noodles

Garnish with Lime Wedges

Shrimp or Thinly Sliced Chicken can easily be added to this to create an entrée…..

Teriyaki Shrimp with Rice

• 2 pounds uncooked Shrimp, peeled & deveined
• 4 tablespoons Adam’s Reserve Citrus Seafood Rub
• 1/4 cup Extra Virgin Olive Oil
• 1 bottle Cookwell & Company Teriyaki Glaze
• 2 bunches Green Onion, sliced
• Jasmine Rice

 

 

 

 

 

 

Cook Rice according to package directions

Heat Olive Oil in heavy skillet, season Shrimp with Citrus Rub

 

 

 

 

 

 

Saute in Olive Oil until just turning pink, add Green Onion and Teriyaki Glaze, heat until bubbling

Serve over Rice

Tangerine Miso Shrimp & Cous Cous Salad

• 1 jar Global Palate Tangerine Miso Dressing
• 1 pound Salad Shrimp, thawed
• 1 1/2 cups Israeli Cous Cous
• 1 lime, cut into wedges
• 2 Avocados, diced
• 2 bunches Green Onion, sliced

 

 

 

 

 

 

Cook Cous Cous according to package directions, fluff with fork and place in refrigerator

Combine Tangerine Dressing, Shrimp, Cous Cous, Avocados and Green Onions together in large bowl and mix to incorporate well

 

 

 

 

 

 

Place in Serving Dish and top with Lime Wedges

Teriyaki Burgers with Tangerine Miso Slaw

For the Slaw:

• 1 -14 ounce bag Coleslaw
• 1/2 – 1 jar Global Palate Tangerine Miso Dressing

For the Burger

• Chuck Burgers
• Adams Reserve House Rub
• Cookwell & Company Teriyaki Glaze

 

 

 

 

 

 

Mix Slaw and Dressing together and place in refrigerator.

 

 

 

 

 

 

Season Burgers with House Rub then dip in Teriyaki Glaze to coat

 

 

 

 

 

 

 

Place on Grill and cook until desired degree of doneness is attained.

May also be prepared in oven or frying pan

 

 

 

 

 

 

 

 

Place Burger on Warm Bun and top with Slaw