Posts Tagged ‘Bake’

  • 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

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

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Spread Refried Beans over tortillas covering bottom of pan.

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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.

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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.

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

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  • 1- 8 ounce container Sharp Cheddar Cheese Nuggets
  • 1 jar Better Than Good Bacon Jam
  • 2 1/3 cups Whole Wheat All Purpose Baking Mix
  • 1 cup Milk

Mix all ingredients together to incorporate well.

Either place the dough on a surface floured with the Baking Mix and pat out to about 3/4 to one inch thick and then cut out biscuits using Bacon Jam jar

or

Drop tablespoons of dough onto to a baking sheet that has been lined with non-stick foil

 

 

 

 

 

 

 

Bake in 400 degree oven for 20 minutes or until done

  • 2 jars Orti di Calabria Pasta Sauce
  • 1 – 16 ounce package Pasta
  • 1 package Italian Sausage
  • Ottavio Extra Virgin Olive Oil
  • Grated Parmesan Cheese

Cook Pasta al dente according to package directions, drain and rinse under cool water, then coat with Olive Oil.

Fry Italian Sausage until done and drain off excess grease, add Pasta Sauce to pan and heat till bubbling.

Place Pasta in a well oiled 13 X 9 inch baking dish and pour Sausage – Pasta Sauce mixture over, use wooden spoon to incorporate Sauce into Pasta.

Top with Grated Parmesan Cheese and place in 350 degree oven and bake until bubbly and cheese is browned.

  • 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 Jiffy Corn Muffin Mix
  • 1 jar Robert’s Reserve Roasted Red Pepper & Onion
  • 1 jar Relish That Corn
  • 1 cup Shredded Mexican Blend Cheese
  • 2 tablespoons Adams Reserve House Rub
  • 2 Eggs

Mix all ingredients together until well incorporated, about 3 minutes by hand

Place in 13 X 9 inch baking dish and bake for 25 to 30 minutes in 350 degree oven or until lightly browned

Makes a marvelous side dish for any meal!

  • 1 jar Robert’s Reserve Hatch Pepper & Onion Relish
  • 2 Jiffy Corn Muffin Mix
  • 2 Eggs
  • 1 cup Shredded Mexican Blend Cheese
  • 1 can Sweet & Crisp Corn, drained

Mix all ingredients together well and place in greased 13 X 9 inch baking dish

Bake in 350 degree oven for 25 to 30 minutes

  • 1 – 16 ounce package uncooked Pasta
  • 1 can Cheddar Cheese Soup plus one can Milk
  • 1 jar Cookwell & Company Green Chile Stew
  • 1 – 16 ounce package Natural Pulled Pork
  • 1 – 8 ounce bag Shredded Cheddar Cheese

Cook pasta according to package directions, drain.  Heat soup, milk and Green Chile Stew in pot until well incorporated and hot.  Heat Pulled Pork in microwave for two minutes. 

Place Pasta in a 13 X 9 inch baking dish, add Pulled Pork and mix to incorporate.

Pour Green Chile – Cheese mixture over and mix to incorporate well.

Top with Shredded Cheddar Cheese and bake in 350 degree oven for 15 to 20 minutes or until cheese id melted and casserole is hot.

  • 1 pound Shrimp, peeled and deveined
  • 1 jar Cookwell & Company Veracruz Sauce
  • 1 cup Cooked White Rice
  • 1 can Pillsbury Garlic Butter Crescent Rolls

Cook Shrimp in small amount of Extra Virgin Olive Oil until they just begin to turn pink.

Add Veracruz Sauce and Cook until Shrimp are done and sauce is hot.

Place mixture in a 9 X 9 inch Baking Dish and add Cooked Rice.

Mix to incorporate.

Place crescent rolls on top with point to center and fan out, overlapping slightly

Bake in 350 degree oven until crescent rolls are done and browned on top, 20 to 25 minutes.

Remove from oven and let rest for 15 minutes.  Serve with Salad.

  • 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

  • 2 – 1 pound cans vegetarian Baked Beans
  • 1 – 14.5 ounce can Fire Roasted Tomatoes with Garlic
  • 1 jar Better Than Good Bacon Jam
  • 1 package Crisp Onion

Mix Beans, Tomatoes and Bacon Jam together in a baking dish

Top with Crisp Onions

Bake at 350 degrees until hot and bubbling, about 30 minutes

Serve with Jalapeno Cheese Bread