Posts Tagged ‘baking dish’

  • 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!

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  • 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

  • 20 Southwest Flour Tortillas
  • 3/4 pound Alaskan Cod, cubed
  • 3/4 pound Shrimp, peeled, deveined and coarsely chopped
  • 3 tablespoons Adams Reserve Southwest Ancho Rub
  • 1 Onion, diced
  • 16 ounces Queso Fresco, crumbled
  • 1 jar Roberts Reserve Pineapple Coconut Mango Tequila Sauce
  • 8 ounce bag Mexican Blend Shredded Cheese

Chop, dice and slice Cod, Shrimp and Onions

Season with Southwest Ancho Rub

Heat 1/2 cup Olive Oil in heavy skillet over medium high heat, add Onion, Cod pieces and Shrimp, saute for 6 minutes.  Remove from heat and set aside.

Place approximately one ounce of Crumbled Queso Fresco on tortilla

Add two ounces of Shrimp-Cod mixture

Drizzle with Pineapple Coconut Mango Tequila Sauce

Roll up and place in a 13 X 9 inch oiled baking dish.

When all enchiladas are done drizzle remaining sauce over enchiladas

Top with Mexican Blend Cheese

Bake for 20 minutes at 350 degrees, or until cheese is melted and slightly browned on edges

Serve and Enjoy

Chicken Margaux

  • 2 pounds Chicken Breasts or Tenders
  • 1 jar Cookwell & Company Agave Dijon Sauce
  • 2 cups Panko Bread Crumbs
  • 1 cup grated Parmesan Cheese

Place Agave Dijon in shallow bowl.  Mix Panko and Parmesan together and place in another shallow bowl.

Dip Chicken into Agave Dijon to drench

then roll Chicken in Panko mixture to coat well

Place in baking dish that has been oiled with Olive Oil and bake at 350 degrees and Chicken is done and slightly browned.

Confetti Rice

  • 2 cups uncooked Rice
  • 1 small jar Adams Reserve Mirepoix
  • 1 carton Central Market Organics Chicken Broth

Place all ingredients in medium pot over high heat and bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid is absorbed.  Remove from heat and allow to sit, covered, for 5 minutes.  Fluff with fork.

Place rice on serving plates or platter and top with Chicken Margaux, garnish with parsley

  • 4 Pork Chops, cut 1 inch thick
  • Ottavio Olive Oil
  • 1 container chopped onion or one medium onion chopped
  • 1 Green Apple, cored and chopped
  • 5-6 ounces shredded Gruyere Cheese
  • 1 jar Better Than Good Moppin’ Sauce

 

 

 

 

 

 

Core and chop apple.

 

 

 

 

 

 

Heat olive oil in saute pan over medium heat and add onions and cook until tender and slightly caramelized, about 10 minutes.  Add chopped apple and 1/2 cup Moppin’ Sauce, cook until apples are tender, about 5 minutes.  Remove from heat and stir in Gruyere.

 

 

 

 

 

 

Cut deep pocket in pork chops and put 1/4 the stuffing in each, brush with more Moppin’ Sauce and place in baking dish.  Bake until pork is tender, about 35 minutes. 

 

 

 

 

 

 

Remove to serving dish and drizzle with remainder of Moppin’ Sauce.

  • 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.