Archive for the ‘Basting Oil’ Category

  • 2 pounds Shrimp
  • 1/3 jar Herb Infused Basting Oil
  • 1 jar Better Than Good Bacon Jam
  • 1 jar Cookwell & Company Queso
  • 1 jar Texas on the Plate Soppin’ Sauce

Peel and devein Shrimp, if needed.  Saute Shrimp in Basting Oil over medium high heat until just beginning to turn pink.

Add Soppin Sauce’, Queso and Bacon Jam

Mix to incorporate and heat until bubbling and Shrimp are done.

Serve over Poblano & Corn Rice

  • 1 ready-made Pizza Crust
  • 1 jar Better Than Good Bacon Jam
  • 10 – 12 Brussel Sprouts, thinly sliced
  • 8 ounces Fresh Mozzarella
  • 3 – 4 sprigs Fresh Marjoram
  • Herb Infused Basting Oil

Oil both sides of Pizza Crust with Basting Oil and place in 425 degree oven and bake for 10 minutes

Spread Bacon Jam evenly over dough

Slice Brussel Sprouts and drizzle with Basting Oil, tossing and rubbing between fingers to separate

Sprinkle Sprouts over Bacon Jam

Tear Mozzarella into small chunks and place evenly over Brussel Sprouts and top with Marjoram leaves

Bake in 425 degree oven for 20 minutes or until pizza is hot and bubbly and dough is nicely browned

Slice and Serve

  • 2 pounds Red Potatoes, size C
  • 1 jar Robert’s Reserve Southwest Dip
  • 1 jar HEB Herb Basting Oil
  • 1 medium White Onion, chopped
  • 1 Poblano Pepper, seeded and chopped

 

 

 

 

 

 

 

Wash and cube potatoes to desired size.  Boil in large pot of water with 1/3 bottle Basting Oil and one teaspoon Sea Salt.

Saute chopped Onions and Poblano Pepper in 1/3 bottle Basting Oil until lightly caramelized.

 

 

 

 

 

 

Drain Potatoes and return to pot, mix in Onion-Pepper mixture and jar of Southwest Dip.

Serve Hot or Cold.

  • 2 pounds Red Potatoes Size C
  • 1 large White Onion
  • 1 jar Herb Infused  Basting Oil
  • 1 jar Better Than Good Bacon Jam

 

 

 

 

 

 

Cut Potatoes into desired size and boil in water seasoned with most of oil from Herb Infused Basting Oil leaving Herbs at bottom of bottle.

 

 

 

 

 

 

Dice Onion and fry in olive oil until slightly browned

 

 

 

 

 

 

Drain potatoes and return to pot; add onions, remainder of Herb Infused Basting Oil and jar of Better Than Good Bacon Jam.  Mix to incorporate and serve warm.

  • 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.

  • 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.