Posts Tagged ‘Chicken Broth’

  • 2 pounds Beef, cubed
  • Adam’s Reserve Peppercorn & Garlic Rub
  • 4 tablespoons Olive Oil
  • 1 cup each: Onion, Celery and Carrot, diced and chopped
  • 1 container Central Market Organics Chicken Broth
  • 1 can Fire Roasted Tomatoes with Garlic
  • 1 can Kidney Beans
  • 1 jar Green Valley Ranch Moroccan Sauce


 

 

 

 

 

 

 

Place Olive Oil in Dutch oven or heavy pot over medium high heat, season Beef with Peppercorn & Garlic Rub and add to hot oil, brown all sides

When browned, add Chopped Vegetables and sauté for 10 minutes

 

 

 

 

 

 

Stir in broth, tomatoes, beans and Moroccan Sauce, bring to a boil, reduce heat and simmer over medium high heat for 30 – 45 minutes, stirring occasionally

 

 

 

 

 

 

Serve with crusty bread

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  • 1 pound bag Coldwater Salad Shrimp, thawed
  • 1 jar Global Palate Thai Green Curry Sauce
  • 1 – 7 ounce container diced 3 color Bell Pepper
  • 1 1/2 cups uncooked Rice
  • 3 cups Central Market Organics Chicken Broth
  • Place Rice, Chicken Broth and 1/2 jar Green Curry Sauce in pot with lid and bring to boil, reduce heat to medium low and cover.  Simmer until all liquid is absorbed, about 20 minutes.  Remove from heat and let sit covered for 5 minutes.  Place Rice, remainder of Curry Sauce, Shrimp and Bell Pepper in a bowl and toss to incorporate all ingredients.

    Serve on Lettuce or Cabbage Leaves or just place on serving plate.

I love to travel the Yucatan of Mexico and visit with the wonderful Mayan People.

The exotic flavors that this culture blends together creates some of the most exquisite dishes

One of my favorites is Chicken Pibil, which is cooked inside Banana Leaves……………..

Guess what!  I found a ready-made product that is identical to the one created by the Mayan People!

The perfect blend of Mayan Chiles and Oranges…….just amazing…….had to share..

  • 1 package Yucatan Chicken
  • 1 jar Cookwell & Company Queso (gluten free – fat free – sugar free)
  • 1 1/2 cups uncooked Rice
  • 1 carton Central Market Organics Chicken Broth

 

 

 

 

 

 

Place Chicken and Sauce in a Dutch oven or heavy pot over medium high heat and bring to a boil, reduce heat stirring occasionally.  Reduce heat to medium and continue to simmer for 35 minutes, shred chicken with two forks and stir to blend well, continue to simmer for 10 more minutes.

Place rice, one teaspoon salt and Chicken Broth in a pot over medium high heat and bring to a boil.  Reduce heat to medium low, cover pot.  Cook rice for 20 minutes or until liquid has absorbed, remove from heat and let sit covered for 5 minutes.  Stir in entire jar of Queso, mixing well.

Place Rice on serving plate and top with Chicken Pibil, serve with hot flour tortillas.

  • 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!

  • 2 Duck Breasts, skin removed
  • 1 cup Graisse de Canard (Duck Fat)
  • 1 carton Central Market Organics Chicken Broth
  • 1 jar Star Chef Dried Cherry Steak Sauce
  • 2 Leeks
  • 1 cup Pinot Noir

Trim Leeks and split lengthwise, rinse well and Julienne, pat dry.

Heat Duck Fat until very hot, add leeks and saute until browned and crisp, about 3 minutes, drain on paper towel and sprinkle with Sea Salt.

Cut Duck Breasts into thin strips

Brown in Dutch oven or large pot with one tablespoon Duck Fat, when browned, add Pinot Noir and bring to a boil, Add Cherry Sauce and Chicken Broth, bring to a boil, reduce heat and simmer for 20 minutes.

Ladle into serving dishes and top with generous portion of Frizzled Leeks

  • 16 ounces Pasta
  • 1 pound Uncured Bacon, chopped
  • 1 jar Cookwell & Company Veracruz
  • 1 large can Country Style Veg-All
  • 1/2 to 1 carton Central Market Organics Chicken Broth
  • 1 can Diced Tomatoes

Cook Pasta according to package directions and drain.

Cut Bacon into bite sized pieces and fry until crisp and drain.

Place Veracruz, Both and Tomatoes in large pot over medium high heat and bring to a boil,  add cooked Pasta and Bacon, simmer for five minutes.

Serve with Crusty Artisan Bread.

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

  • 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 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.

  • 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