Chicken Bernadette

This is a quick and elegant meal.  Using the thin sliced Chicken Breast is a real time saver

The Cookwell & Company Queso is Sugar Free, Fat Free and Gluten Free…AMAZING

• Thin Sliced Chicken Breast
• 1 slice Prosciutto per Chicken Breast
• 3 Asparagus Spears per Chicken Breast
• 1 jar Cookwell & Company Queso

 

 

 

 

 

Trim woody ends off Asparagus Spears.  Place 3 Spears on end of slice of Prosciutto and roll up tight.

 

 

 

 

 

 

Place Asparagus roll up on end of Chicken Breast and roll Chicken to encase.

 

 

 

 

 

 

Place in oiled baking pan, seam side down and pour Queso over all.

 

 

 

 

 

 

Bake in 400 degree oven for 30 minutes or until Chicken is done and Queso is browned around edges.

Serve with Rice.

Green Chile Chicken Casserole

• 1 jar Cookwell & Company Queso Blanco con Chile Verde
• 1 jar Cookwell & Company Tomatillo Salsa
• 2 pounds Chicken Breast Fajitas
• 1 container tri-colored diced Bell Pepper
• 1 container Diced White Onion
• 1 can Refried Beans
• 20 fresh Flour Tortillas
• 1 package Shredded Cheese

 

 

 

 

 

Oil a 9 X 13 inch baking dish with Olive Oil, line with 10 flour tortillas  over lapping the edge to make a crust.

 

 

 

 

 

 

Spread Refried Beans over tortillas covering bottom of pan.

 

 

 

 

 

 

Cut Chicken into bite sized pieces and cook in heavy skillet until no longer pink, add Bell Pepper and Onion, continue to cook until chicken is done.

 

 

 

 

 

 

Add Salsa and Queso to Chicken and mix to incorporate.  Tear remainder of Tortillas into fourths and place layer on top of refried beansTop this layer with chicken mixture and repeat, ending with Chicken Mixture.

 

 

 

 

 

 

Top this layer with Shredded Cheese.  Bake in 350 degree oven until bubbling

Stone Fruit Gazpacho with Scallop

• 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

 

 

 

 

 

 

 

 

 

 

Broccoli Bacon Salad

• 1 jar Better Than Good Bacon Jam
• 1 – 6 ounce cup Plain Greek Yogurt
• 1/2 Red Onion, diced
• 1/3 cup Roasted Sunflower Seeds
• 6 cups Broccoli Florets, chopped

 

 

 

 

 

 

Mix Bacon Jam and Yogurt together in a large bowl, until well incorporated.

Add remaining ingredients and toss until well mixed.

Chill until ready to serve, can be made the day ahead

Watermelon & Quinoa Salad

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.

Roasted Red Pepper Buddha Chicken

• 2 pounds Chicken, cut into chunks (we used boneless, skinless thigh meat0
• 1 jar Cookwell & Company Roasted Red Pepper & Tomato Soup
• 2 heaping tablespoons roasted, minced Garlic
• 2 heaping tablespoons, minced Ginger
• 2 heaping capfuls Adams Reserve Garam Masala
• 1 can Coconut Milk
• 1 bunch Green Onions, sliced for garnish

 

 

 

 

 

Heat 1/2 cup Extra Virgin Olive Oil in Dutch oven or heavy pot over medium high heat, add Garlic and Ginger and sauté until fragrant, about 2 minutes

Season Chicken with Garam Masala and add to Ginger-Garlic and cook until browned, about 10 – 15 minutes

 

 

 

 

 

Add Roasted Red Pepper & Tomato soup and simmer for 15 minutes, then add Coconut Milk and simmer for another 20 minutes.

 

 

 

 

 

 

Serve over White Rice and garnish with Green Onion

Barbequed Shrimp Tacos with Southwest Slaw

• 1 jar Better Than Good Texas Traditional BBQ Sauce
• 2 pounds Shrimp, peeled and deveined
• Angel Hair Coleslaw
• Pico de Gallo, small container
• 1 package Wholly Guacamole
• Adams Reserve Southwest Seasoning

 

 

 

 

 

Toss Shrimp with Extra Virgin Olive Oil and season with Southwest Seasoning, set aside

Heat small amount of Olive Oil in heavy skillet over medium high heat, add Shrimp and sauté until just beginning to curl, about 2 minutes, add jar of Better Than Good BBQ Sauce and heat through or until Shrimp are done, about 4 minutes.

Combine Angel Hair Slaw with small container of Pico de Gallo, Guacamole and one heaping capful of Southwest Seasoning, toss to incorporate well.

Place Shrimp in Corn Tortilla and top with slaw, or serve mound of Slaw on plate and top with Shrimp

Shrimp Dip Veracruz Style

• 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

 

Ivory King Salmon Veracruz

Ivory King Salmon Filets

Cookwell & Company Veracruz Sauce

Adam’s Reserve Southwest Rub

Coat Salmon with Extra Virgin Olive Oil and season with Southwest Rub

Heat 1/2 cup Olive Oil in heavy skillet over medium high heat until shimmering, fry Salmon, skin side down first and then turn until crispy and desired degree of doneness is attained.

Heat Veracruz Sauce until bubbling.  Place Salmon on serving plate and spoon hot Veracruz Sauce over.  Serve with Steamed Rice

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