Posts Tagged ‘Cookwell & Company’

  • 2 pounds Chicken – we used boneless, skinless thighs
  • 1 jar Cookwell & Company Cacciatore Sauce
  • 1 cup medium bodied Red Wine – we used First Timer Red Blend
  • Baker’s Scoop Seasoned Frying Flour
  • Adam’s Reserve Spanish Thyme
  • 1/2 cup Extra Virgin Olive Oil

Mix Flour and Thyme together, add Chicken one piece at a time, and turn to coat evenly with flour.

Heat Olive Oil in Dutch oven or heavy pot over high heat until shimmering, add Chicken and brown all sides, remove to holding plate.

Drain any excess oil from pot, return to heat and add Red Wine, simmer for 2 minutes, add Chicken, turning to coast with wine, simmer for 7 minutes.

Pour Cacciatore Sauce over Chicken and turn Chicken to incorporate Sauce and Chicken together.

Cover and reduce heat to medium, simmer for 5 to 10 minutes or until Chicken is tender.

Serve with Rice or Pasta

  • 1 package Mann’s Rainbow Salad
  • Global Palate Tangerine Miso Dressing
  • Chow Mein Noodles

Mix Rainbow Salad with Tangerine Miso Dressing, tossing to incorporate well

Place on Serving Dishes and Top with Chow Mein Noodles

Garnish with Lime Wedges

Shrimp or Thinly Sliced Chicken can easily be added to this to create an entrée…..

  • 2 pounds uncooked Shrimp, peeled & deveined
  • 4 tablespoons Adam’s Reserve Citrus Seafood Rub
  • 1/4 cup Extra Virgin Olive Oil
  • 1 bottle Cookwell & Company Teriyaki Glaze
  • 2 bunches Green Onion, sliced
  • Jasmine Rice

 

 

 

 

 

 

Cook Rice according to package directions

Heat Olive Oil in heavy skillet, season Shrimp with Citrus Rub

 

 

 

 

 

 

Saute in Olive Oil until just turning pink, add Green Onion and Teriyaki Glaze, heat until bubbling

Serve over Rice

  • 1 jar Global Palate Tangerine Miso Dressing
  • 1 pound Salad Shrimp, thawed
  • 1 1/2 cups Israeli Cous Cous
  • 1 lime, cut into wedges
  • 2 Avocados, diced
  • 2 bunches Green Onion, sliced

 

 

 

 

 

 

Cook Cous Cous according to package directions, fluff with fork and place in refrigerator

Combine Tangerine Dressing, Shrimp, Cous Cous, Avocados and Green Onions together in large bowl and mix to incorporate well

 

 

 

 

 

 

Place in Serving Dish and top with Lime Wedges

For the Slaw:

  • 1 -14 ounce bag Coleslaw
  • 1/2 – 1 jar Global Palate Tangerine Miso Dressing

For the Burger

  • Chuck Burgers
  • Adams Reserve House Rub
  • Cookwell & Company Teriyaki Glaze

 

 

 

 

 

 

Mix Slaw and Dressing together and place in refrigerator.

 

 

 

 

 

 

Season Burgers with House Rub then dip in Teriyaki Glaze to coat

 

 

 

 

 

 

 

Place on Grill and cook until desired degree of doneness is attained.

May also be prepared in oven or frying pan

 

 

 

 

 

 

 

 

Place Burger on Warm Bun and top with Slaw

  • 1 jar Cookwell & Company Tomatillo Salsa
  • 4 – 6 Eggs
  • Ham Slices
  • Mexican Blend Shredded Cheese

 

 

 

 

 

 

Place Ham Slices in skillet over medium high heat and fry until just beginning to brown

Crack eggs into pan between ham slices, reduce heat to medium and cook until whites just begin to turn

 

 

 

 

 

 

Pour Salsa over all, leaving Egg Yolks exposed, cover and cook until Eggs are near desired degree of doneness

 

 

 

 

 

 

Sprinkle Shredded Cheese over all and recover for 1 to 2 minutes or until Cheese melts

 

 

 

 

 

 

Remove to serving plates and serve with warm Flour Tortillas

  • Salmon Filet
  • Cookwell & Company Teriyaki Glaze
  • Adam’s Reserve Asian Spice

 

 

 

 

 

 

Line baking sheet with foil and oil with Olive Oil, place Salmon skin side down and pour Teriyaki Glaze over fish.

Sprinkle with Asian Spice.

Place in a 400 degree oven and bake, uncovered for 15 to 20 minutes

 

 

 

 

 

 

Remove from oven and place on serving dish pouring any glaze that has run off over Salmon

  • 1 pound Salmon
  • 1 jar Cookwell & Company Red Pepper & Tomato Soup
  • 1 can Creamed Corn
  • 2 cups small Red Potatoes, halved
  • 1 cup Onion, diced
  • 2 cups Carrot, chopped into 1/4 inch cubes
  • 1 carton Central Market Organics Vegetable Broth
  • 4 tablespoons Butter

 

 

 

 

 

 

Poach Salmon in water or bake in oven until done and flakey

Saute Onion in butter until translucent, add Potatoes and Carrot and mix to incorporate.  Add Roasted Red Pepper & Tomato Soup, creamed Corn and Vegetable Broth, bring to boil, reduce heat and simmer for 20 minutes or until vegetables are soft.

Place in serving bowls and garnish with creme fraiche and a sprinkle of dill.

This recipe makes a wonderful, hearty soup that becomes so creamy with the couscous.  Should you want to make it vegetarian, just leave out the Italian Sausage.

  • 1 jar Cookwell & Company Red Pepper & Tomato Soup
  • 1 package Mild Italian Sausage
  • 1 cup Israeli Couscous
  • 2 cups Central Market Organics Chicken Broth
  • 2 cups Portobello Mushroom, coarsely chopped
  • 2 cups Squash, coarsely chopped

 

 

 

 

 

 

Using scissors, cut sausage links into 3/4 inch slices and brown in a small amount of Olive Oil.  Add Red Pepper & Tomato Soup, Couscous, Chicken Broth and Vegetables.

 

 

 

 

 

 

Bring to a boil over medium high heat, then reduce heat and simmer for 15 minutes.

Remove from heat and cover, let sit for 10 minutes.

More Chicken Broth may be added if you desire a thinner soup.

Garnish with Red Pepper Slices and serve with crusty bread.

  • 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.