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

Creole Stew Pot

• 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!

Gluten Free Pepper Shrimp with Mango

• 1 jar Better Than Good Texas Moppin’ Sauce
• 2 pounds Shrimp, peeled and deveined
• 1 – 20 ounce container chopped Mango, cut into 3/4 inch chunks
• 2 – 7 ounce containers Diced Bell Pepper – 3 color
• 1 tablespoon Adams Reserve Table Grind Black Pepper
• Central Market Organics Gluten Free Long Grain White Rice
• Central Market Organics Vegetable Broth

Cook Rice according to package directions, using Vegetable Broth rather than water and Olive Oil instead of butter

Season Shrimp with Black Pepper and set aside

Heat 4 tablespoons Olive Oil in heavy skillet over medium high heat, saute Bell Peppers for 3 minutes

Add Shrimp and cook until pink

Add Mango and mix to incorporate

Add Moppin’ Sauce and heat through, mixing to incorporate.

Serve over Rice

Minerva’s Southwest Corn Bake

• 1 – 16 ounce bag Frozen Corn
• 1 – 8 ounce brick Cream Cheese
• 2 teaspoons Adam’s Reserve House Rub
• 1 jar Robert’s Reserve Southwest Dip
• 1 – 7 ounce container Tri-Colored Bell Pepper
• 1 can French Fried Onion Rings

 

 

 

 

 

 

Preheat oven to 400 degrees. Spray an 8 by 8 inch casserole dish with cooking spray.
Add Corn, Cream Cheese, Bell Pepper and Southwest Dip to dish.

 

 

 

 

 

 

Place dish in microwave for about 3 minutes to soften cream cheese and begin defrosting of corn.
Remove and mix ingredients together to incorporate well.

 

 

 

 

 

 

Place in oven and bake for 30 minutes or until onions are golden brown and dish is bubbling.
Get ready for the compliments!

One Pot Shrimp & Sausage Paella

• 1 pound each peeled & deveined Shrimp and thinly slice Sausage
• 4 tablespoons Otavio Spanish Olive Oil
• 1 seven ounce tub Chopped White Onion
• 1 seven ounce tub Chopped Tri-Colored Bell Pepper
• 4 tablespoons Adam’s Reserve Spicehouse Classic Poultry Seasoning
• 1 carton Central Market Organics Chicken Broth
• 2 cups (one pound bag) long grain rice
• 16 ounce frozen peas – thawed
• 1 can (14 ounce) quartered Artichoke Hearts

 

 

 

 

 

 

 

Heat oil in Dutch oven over Medium Heat.  Add Onions and Peppers; cook 5 minutes, stirring constantly.

Add Poultry Seasoning; followed by broth and rice.  Bring to a boil and reduce heat to low; cover and simmer 20 minutes or until most liquid is absorbed and rice is tender.

 

 

 

 

 

 

Stir in Shrimp, Sausage, Peas and Artichoke Hearts. 

 

 

 

 

 

 

Cook until Shrimp is pink, loosely curled and opaque throughout – about 10 minutes longer.

Chicken Valencia

• 2 pounds Chicken Tenders or Chicken Breast Chunks
• 2 tablespoons Adam’s Reserve Kicked Up Chicken
• 3 tablespoons Ottavio Spanish Olive Oil
• 1 container Tri-colored Bell Pepper (7 ounce)
• 1 container Central Market Organics Chicken Broth
• 2 cups Fresh Squeezed Orange Juice
• 1 bottle Robert’s Reserve Cherry Pomegranate Habanero Sauce
• 1 pound Long Grain Rice

 

 

 

 

 

 

Season Chicken with Adam’s Reserve Kicked Up Chicken

 

 

 

 

 

 

 

Brown in Olive Oil over medium high heat in large pan or Dutch oven

 

 

 

 

 

 

 

Add Bell Pepper and stir to mix.  Add Chicken Broth, Orange Juice, Cherry Pomegranate Sauce and Rice, bring to a boil.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cover and reduce heat to medium low and simmer for 15 to 20 minutes or until rice is tender.

Garnish with silvered Almonds and Chopped Cilantro