Posts Tagged ‘Champage Tomato’

  • Eggbeaters, original
  • 1 can Rotel Tomatoes with Green Chilies
  • 1 can No Fat Refried Beans
  • 1/2 jar Green Valley Ranch Smokehouse Marinade
  • 8 Corn Tortillas
  • Shredded Sharp Cheddar Cheese
  • Green Onion, sliced for Garnish

 

 

 

 

 

 

Coat Pan with Olive Oil and then add Refried Beans and 1/2 jar Smokehouse Marinade, mix together.  Make four large indentions into refried beans and pour in egg beaters.  Drain Rotel Tomatoes and sprinkle evenly over top of Egg and Bean Mixture.  Cover and cook over medium heat until eggs are set.

 

 

 

 

 

 

Place corn tortillas in paper towel and heat in microwave for 45 seconds.  Place two tortillas, overlapping on each serving plate, top with Egg and Beans, garnish with Shredded Cheese and sliced Green Onions.  Enjoy!

 

 

 

 

 

 

This is  a healthy version of the typical Huevos Rancheros and can be adapted back to using regular refried bean and eggs.  The Smokehouse Marinade has an amazing smoky flavor and incredible taste.  It is gluten-free and sweetened with agave…….use it even if you use regular eggs and bean…..the flavor it adds is amazing!

 

 

  • 1/2 bag Fully cooked HEB chicken or chicken fajitas
  • 1 tablespoon  Extra Virgin Olive Oil
  • 1/2 package Ready Fresh Go Fajita Vegetables
  • 1 heaping tablespoon Adam’s Reserve Jamaican Jerk Seasoning
  • 1 package Naan Bread
  • 1/2 can HEB Pizza Sauce
  • 1/2  bag Shredded Cheese

 

 

 

 

 

 

Heat Grill, meanwhile heat chicken according to pacage directions and chop into bite sized pieces. Heat oil in heavy skillet over medium high heat and add vegetables and Jamaican Seasoning and saute for five minutes.

 

 

 

 

 

 

Spray Naan Bread on both sides with non-stick spray. Heat bread on each side on grill for two minutes. Spread pizza sauce evenly over bread and then sprinkle with cheese.

 

 

 

 

 

Layer chicken, vegetables and remaining cheese over top, close grill and heat for 10 minutes or until cheese melts and topping are hot.

  • one bottle Don Simon Sparkling Sangria
  • 1/2 bottle Le Casero Champagne
  • one bottle Central Market Blood Orange Italian Soda
  • 3 – 5 cups Fresh Squeezed Orange Juice
  • 1 quart Orange sherbert
  • Fresh Orange Slices and Fresh Mint Leaves

 

 

  • 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!!!