Archive for the ‘Green Valley Ranch’ Category

  • 1 jar Green Valley Ranch Agave Chocolate Sauce
  • 1 jar Green Valley Ranch Agave Caramel Sauce
  • 1 box Graham Crackers
  • 2 boxes Instant Vanilla Pudding
  • 4 cups Heavy Whipping Cream or Half and Half
  • 1 container Cool Whip

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Place a double layer of Graham Crackers in bottom of 13 X 9 inch pan

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Mix Chocolate Sauce with 1 box of Pudding and 2 cups of Cream, whisk until thickened, pour over Graham Crackers and spread evenly

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Place single layer of Graham Crackers over Chocolate layer

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Mix Caramel Sauce with 1 box of Pudding and 2 cups of Cream, whisk until thickened, pour over Graham Crackers and spread evenly

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Place single layer of Graham Crackers over Caramel layer

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Spread Cool Whip over Graham Crackers and top with Pecan Pieces, if desired

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Place in refrigerator overnight, slice and serve

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  • 2 pounds Beef, cubed
  • Adam’s Reserve Peppercorn & Garlic Rub
  • 4 tablespoons Olive Oil
  • 1 cup each: Onion, Celery and Carrot, diced and chopped
  • 1 container Central Market Organics Chicken Broth
  • 1 can Fire Roasted Tomatoes with Garlic
  • 1 can Kidney Beans
  • 1 jar Green Valley Ranch Moroccan Sauce


 

 

 

 

 

 

 

Place Olive Oil in Dutch oven or heavy pot over medium high heat, season Beef with Peppercorn & Garlic Rub and add to hot oil, brown all sides

When browned, add Chopped Vegetables and sauté for 10 minutes

 

 

 

 

 

 

Stir in broth, tomatoes, beans and Moroccan Sauce, bring to a boil, reduce heat and simmer over medium high heat for 30 – 45 minutes, stirring occasionally

 

 

 

 

 

 

Serve with crusty bread

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

  • Red Snapper Filets
  • Green Valley Ranch Jamaican Jerk Sauce
  • Ottavio Extra Virgin Olive Oil

Heat Olive Oil in heavy skillet over high heat until almost smoking

Cut Slits on both sides of Snapper

Fry in Olive Oil until crisp on both sides

Remove to holding plate, discard Olive Oil, add Jamaican Jerk Sauce to pan and heat until bubbling

Return Snapper to pan and turn to evenly coat Filets

Place on Serving Platter and pour any remaining Sauce over Fish Garnish with Lime Wedges

  • 1 – 16 ounce package Ground Light Sausage
  • 1 – 11 ounce container Chopped Onion
  • 1 jar Green Valley Ranch Marionberry and Jalapeno Sauce
  • 2 cans Great Northern Beans
  • 1 jar Tomato Tapenade
  • 1 carton Baby Spinach & Baby Kale mix
  • Sliced Baguette
  • Grated Parmigiano Reggiano

Cook Sausage in large  heavy pot until no longer pink, add Onion and continue to saute for 7 minutes, add Tapenade, Beans and Marionberry Sauce, bring to a boil and add Spinach and Kale, cook for 3 minutes or until greens are wilted.

Pour mixture into a 13 X 9 inch baking dish and top with Sliced Baguette pieces and then Parmigiano Reggiano Cheese.

Bake in 375 degree oven until bubbling and cheese is browned.

Spoon onto serving plates and enjoy!

  • 1 carton Central Market Organics Chicken Broth
  • 1 jar Green Valley Ranch Creole Simmering Sauce
  • 2 cans Diced Tomatoes with Celery, Onion and Bell Pepper
  • 1 pound Raw Shrimp, peeled and deveined
  • 4 links Garlic Chicken Sausage
  • 2 cups uncooked Long Grain Rice

Slice Sausage

Heat Dutch oven or large pot over high heat and add Shrimp and Sausage Slices, heat for 3 minutes

Add Broth and Creole Sauce, bring to a boil

Add Tomatoes and Rice return to a boil and cover, simmer for 20 to 30 minutes or until liquid is absorbed and rice is soft

Enjoy!

  • 1 1/2 – 2 pounds Chicken pieces, your choice
  • 1 jar Green Valley Ranch Marionberry & Jalapeno Sauce
  • 1/2 cup Ottavio Olive Oil
  • 1 – 8 ounce container chopped Onions or large Onion, chopped
  • Adam’s Reserve Sweet Smoked Paprika
  • 2 cans Black Eyed Peas

Season Chicken all over with Paprika, using at least 1/2 jar

Heat Olive Oil in Dutch oven or large pot with lid, over medium high heat.  

Brown Chicken on all sides and transfer to plate

Add Onion to oil and saute for 5 minutes

Add Marionberry Sauce and bring to a boil, mixing to incorporate

Add Chicken and cover, reduce heat and simmer for 20 minutes

Heat Black Eyed Peas in Separate Pot

Place Black Eyed Peas on Serving Platter, top with Chicken and pour sauce over all

  • 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 Green Valley Ranch Caramel Sauce with Maldon Sea Salt
  • 1 large box Instant Vanilla Pudding
  • 1 pint Heavy Whipping Cream
  • 1 small bag Chopped Pecans
  • 1 ready-made Granola Pie Crust

Mix first four ingredients together in mixing bowl

Whisk for two minutes until thickened

Place in Granola Pie Crust

Top with Whipped Cream and garnish with Pecans

  • Salmon Filets
  • Green Valley Ranch Smokehouse Marinade
  • Olive Oil

Line baking sheet with aluminum foil and lightly coat with Olive Oil

Place Salmon skin side down and coat with Smokehouse Marinade

Bake in 400 degree oven until Salmon flakes with fork or reaches 145 degree internal temperature.

Serve garnished with Lemon Slices