Archive for the ‘Appetizer’ Category

  • 1 pound Peaches, pitted
  • 1 pound Plums, pitted
  • 1 jar Cookwell & Company Watermelon Vinaigrette
  • 1 clove garlic, chopped
  • 1 Shallot, chopped
  • 1 cup Extra Virgin Olive Oil
  • 4 Scallops
  • Sea Salt
  • Thyme

 

 

 

 

 

 

Combine Peaches, Plums, Garlic and Shallots 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, per side, depending upon size

Place Gazpacho in 4 bowls, placing Scallop in center of each bowl

 

 

 

 

 

 

 

 

 

 

The inspiration for this recipe comes from a fellow blogger,  Jackie and her blog – Change Is Good…..Right???

You can check out her site at : CLICK HERE

  • 1 cup Quinoa, uncooked
  • Cookwell & Company Watermelon Vinaigrette
  • 2 cups (or more) Watermelon, seeded and drained
  • 1 container Spring Mix Salad
  • 1/4 cups Toasted Pumpkin Seeds
  • 1/3 cup Feta, crumbled
  • 1/4 cup Red Onion, diced

 

 

 

 

 

 

Cook Quinoa according to package directions and place in refrigerator to cool.

When Quinoa is cool, combine with other ingredients and toss to incorporate well.

Serve with extra Watermelon Vinaigrette on the side.

  • 1 pound Salad Shrimp, thawed
  • 1 jar Cookwell & Company Veracruz Sauce
  • 1 container Whipped Cream Cheese

Mix all ingredients together until well incorporated.

Serve with Flatbread or Crackers.  Garnish with Cilantro

May be served hot or cold

 

  • 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

  • 1 pound bag Coldwater Salad Shrimp, thawed
  • 1 jar Global Palate Thai Green Curry Sauce
  • 1 – 7 ounce container diced 3 color Bell Pepper
  • 1 1/2 cups uncooked Rice
  • 3 cups Central Market Organics Chicken Broth
  • Place Rice, Chicken Broth and 1/2 jar Green Curry Sauce in pot with lid and bring to boil, reduce heat to medium low and cover.  Simmer until all liquid is absorbed, about 20 minutes.  Remove from heat and let sit covered for 5 minutes.  Place Rice, remainder of Curry Sauce, Shrimp and Bell Pepper in a bowl and toss to incorporate all ingredients.

    Serve on Lettuce or Cabbage Leaves or just place on serving plate.

  • 1 – 2.2 pound bag Fully Cooked Homestyle Meatballs
  • 1 jar or more Robert’s Reserve Raspberry Chipotle Sauce

 

 

 

 

 

 

 

Heat Meatballs in microwave, place in crock pot on warm or in chaffing dish, pour Raspberry Chipotle Sauce over and mix to incorporate.

  • 3 – 4 pounds Ribs, pork or beef (I like pork best!)
  • 1 jar Texas on the Plate Bodacious Soppin’ Sauce
  • 1/2 jar Adam’s Reserve Asian Spice
  • Adam’s Reserve Red Chile Flakes
  • 1 bunch Green Onions, sliced

In a large bowl, season Ribs with Asian Spice, turning to coat all sides

Pour Soppin’ Sauce over and mix well, let sit for 20 minutes or overnight is fine

Place Ribs on foil covered baking sheet and bake in 50 degree oven for one hour, baste with remaining Sauce Mixture after 30 minutes

Remove from oven and place on serving platter, pour any remaining juices over Ribs.

Sprinkle to taste with Red Chile Flakes and garnish with Green Onion Slices

These Hot Wings are Terrific.  The Piri Piri Sauce is a traditional Portuguese Sauce made from the Bird Pepper, which has a very unique flavor and is wonderfully spicy

These are so very easy to make and fun to eat!

  • 3 pounds Drummets or any Chicken Wing
  • 1 jar Green Valley Ranch Piri Piri Sauce

Heat oven to 400 degrees.  Coat Wings on all sides with Piri Piri Sauce.

Place on foil lined baking sheet and bake for 1 hour or longer until done and tender.

Remove to serving dish and spoon any remaining Piri Piri over wings.

Serve with Blue Cheese Dressing and Celery Sticks

This Dip is so quick and easy.  Perfect if friends drop over unexpectedly or if you want to perk up your party.

Also wonderful on toasted English muffins on a cold morning!

  • 1 – 12 ounce container Whipped Cream Cheese
  • 1/2 jar Robert’s Reserve Roasted Pineapple and Habanero
  • Walnut Pieces

Mix Cream Cheese and Roasted Pineapple and Habanero together until well incorporated.

Place on Serving Dish and garnish with Walnut Pieces……..done!

  • 8 ounce package Mascarpone Cheese
  • 1/2 bottle Robert’s Reserve Raspberry Chipotle Sauce
  • 2 tubes Crescent Rolls

 

 

 

 

 

 

Preheat oven to 375 degrees.  Combine Mascarpone and Raspberry Chipotle in mixing bowl until well incorporated.

 

 

 

 

 

 

Line cookie sheet with foil.  Place heaping teaspoon of Cheese Mixture on Crescent piece and roll up.

 

 

 

 

 

 

 

 

Bake until golden brown.

 

 

 

 

 

 

Remove from oven and let cool prior to placing on Serving Dish, great with Red Wine!