Posts Tagged ‘amp company’

  • 4 Chicken Breasts
  • 1 bottle Cookwell & Company Honey and Lime Vinaigrette
  • 1 cup Panko Breadcrumbs
  • 1 cup Parmesan Cheese
  • 1 cup Mayonnaise
  • 1 cup Artichoke Royale or Artichoke Tamponade

 

 

 

 

 

 

Pat Chicken dry; place in vinaigrette and marinate for at least one hour, or overnight.  Heat oven to 350 degrees. Coat baking dish with olive oil.

 

 

 

 

 

 

Cut a pocket in each chicken breast with a sharp knife.  Coarsely chop Artichoke Royal. 

 

 

 

 

 

 

Place 1/4 Artichoke mixture in pocket of chicken and press edges of chicken together.

 

 

 

 

 

 

Mix Panko and Parmesan together.  Rub each chicken breast with generous amount of mayonnaise on all sides and then coat with Panko mixture on all sides.

 

 

 

 

 

 

Place on baking dish and bake 30 minutes or until chicken is done and tops have browned nicely.

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  • 1 jar Cookwell & Company Honey Lime Vinaigrette
  • 1 jar That Green Sauce
  • 2 – 8 ounce blocks Cream Cheese
  • 1 medium Onion chopped
  • 1 container Central Market Organics Vegetable Broth
  • 4 bunches Cilantro, large stems removed

 

 

 

 

 

 

Place Cilantro and 1/2 container Vegetable Broth in blender and blen until smooth, pour contents into large pot. Place Onion, remainder of Vegetable Broth and Honey Lime Vinaigrette in blender, add Cream Cheese one brick at a time and blend until smooth, add That Green Sauce and blend to incorporate.
Add to pot and cook over medium high heat for 15 to 20 minutes.

  • 2 pounds Chicken – Cut of Your Choice
  • 2 Tablespoons Adam’s Reserve Southwest Ancho Rub
  • 2 Tablespoons EVOO
  • 1 cup Wine
  • 8 ounces sliced Button Mushrooms
  • 1 bottle Cookwell & Company Watermelon Vinaigrette
  • 1/4 cup chopped Cilantro

 

 

 

 

 

 

 

 

Heat Olive Oil in heavy skillet or Dutch oven over medium high heat. Season and Sear chicken for 5 minutes or until browned.
Add wine to pan and deglaze, add mushrooms and cook until chicken is almost done.
Add Watermelon vinaigrette and simmer until sauce thickens and coats chicken.

 

 

 

 

 

 

Garnish with chopped Cilantro.
Serve with Steamed Jasmine Rice and Oven Baked Truffle Asparagus

  • 1 jar Cookwell and Company Fin & Feather Marinade
  • 1 small container Greek Yogurt with Pineapple
  • 1 can Mandarin Oranges – 15 ounce, drained
  • 1 bag Orecchiette (17.6 ounce) Pasta or shape of your choice
  • 1 large Honey Crisp Apple, cored and cubed
  • 1 bunch White Seedless Grapes, Halved
  • 1 cup Amaretto Glazed Pecans, coarsely chopped

 

1. Cook pasta al dente according to package directions. Drain and rinse under cold water to fully cool.
2. Core and cube apple.
3. Place pasta in large bowl and add all ingredients, mix to fully incorporate and coat with dressing.

Serving suggestion: Place on lettuce leaf and sprinkle with poppy seeds.

  • 2 pounds Chicken Thighs or Chicken Cut of your choice
  • Adams Reserve House Rub or salt, pepper and garlic
  • 1 jar Cookwell and Company Fin and Feather Citrus Marinade
  • Ottavio Olive Oil
  • 1 container Central Market Organics Chicken Broth
  • 2 cups Llano Prelude White Wine
  • 1 – 16 ounce bag Carrot Chips

1. Cut chicken into desired piece size and season with Adam’s Reserve House Rub; meanwhile heat olive oil in Dutch oven over medium high heat.

2. Add chicken to pan and brown all sides.

3. Add Llano Prelude wine and deglaze pan and cook 2 – 3 minutes, then add chicken broth, marinade and carrot chips.  cook until carrots are tender and chicken is done.

Serve with Jasmine Rice and Roasted Asparagus.

 
 

  • one 16 ounce package Salad Macaroni
  • 1 can quartered Artichoke Hearts, drained
  • 1 jar Cookwell and Company Italian Herb and Olive Oil Marinade
  • Ottavio Olive Oil
  • 1 cup Parmigiano Reggiano shredded
  • Romaine Lettuce
  • Champagne Tomatoes

1. Boil 5 quarts of salted water (We use Truffle Salt for added richness of flavor) with a good dollop of olive oil added. Add pasta to boiling water and cook until al dente, drain immediately under cold water and return to pot.

2. Pour contents of Cookwell & Company Italian Herb and Olive Oil Marinade over pasta. Drain Artichoke Hearts and add hearts to pasta. Lastly add the Parmigiano Reggiano and toss well to incorporate.

3. Serve on lettuce leave with Champagne Tomatoes.

Want to make a meal of this, just add some cold cooked chicken to the salad and you are done………….oh don’t forget the crusty bread and Truffle Butter! Want to make Truffle Butter…….just buy European Style Butter – UNSALTED – and soften it then add Truffle Salt to your liking and reharden. DONE! Adam’s Reserve Truffle Butter is the best!!!


 

  • 2 pounds H-E-B Natural Angus Beef Skirt Steak
  • 1 cup Cookwell & Company Pecos 83 BBQ Sauce
  • 3 tablespoons Adam’s Reserve Southwest Ancho Rub
  • 2 Limes for Juice
  • Four Tortillas
  • Garnish:  Pico de Gallo, Guacamole, Shredded Cheese

    Cookwell & Company Pecos 83 Sauce

Adam’s Reserve Southwest Ancho

 

 

 

 

 

1.   Drizzle Marinade over Beef.  Let Stand 15 to 20 minutes.

2.  Shake Beef to remove excess marinade and season with Southwest Ancho. 

3. Grill Beef according to time and temperature directions on package; cook to desired doneness.  Remove from grill and squeeze fresh lime over beef; set aside for five minutes.

 

4. Thinly slice beef, across the grain; serve in hot flour tortillas with toppings of your choice.

Texas Style Taco Flower

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1 – 2 pounds mild Italian Sausage

1 medium sized onion, finely chopped

1 can Great Northern Beans

1 Jar Cookwell & Company Cacciatore Sauce

Garnish – Parmigiano-Reggiano Cheese

 

  1. Heat a large pot over medium high heat. Add meat and sauté until browned, approximately 8 – 10 minutes. Add onions and continue to sauté until onions are translucent.
  2. Reduce heat to medium low and add beans and Cacciatore Sauce, simmer 5 -10 minutes.
  3.  Place in serving bowls and garnish with cheese.