Posts Tagged ‘Black Pepper’

  • 1 jar Cookwell Hatch Verde Tortilla Soup
  • 1 pint Silk Creamer, original
  • 1 container Central Market Organics Chicken Broth
  • 2 pounds Natural Chicken, cut into cubes
  • Adams Reserve Classic Poultry Seasoning
  • 1 teaspoon Adams Reserve Table Grind Black Pepper
  • 1 box Chebe Gluten Free Breadsticks, thawed and cut into one inch pieces

Season Chicken with Poultry Seasoning and cook in Dutch oven over medium high heat in 4 tablespoons Olive Oil until done.

Add Chicken Broth and bring to boil, add Tortilla Soup and Creamer, return to a boil.

When cutting Breadsticks,  roll in Gluten Free Flour to keep from sticking together, add Breadstick pieces a few at a time and cook until they begin to float, indicating they are done.

If sauce is too thin, mix Gluten Free Flour with a small amount of water and add to broth to thicken.

If you don’t need to be Gluten Free use one can home-style Buttermilk Biscuits cutting each biscuit into four pieces and replace Creamer with Half and Half

  • 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