Posts Tagged ‘corn’

  • 2 pounds Shrimp
  • 1/3 jar Herb Infused Basting Oil
  • 1 jar Better Than Good Bacon Jam
  • 1 jar Cookwell & Company Queso
  • 1 jar Texas on the Plate Soppin’ Sauce

Peel and devein Shrimp, if needed.  Saute Shrimp in Basting Oil over medium high heat until just beginning to turn pink.

Add Soppin Sauce’, Queso and Bacon Jam

Mix to incorporate and heat until bubbling and Shrimp are done.

Serve over Poblano & Corn Rice

  • 2 pounds Pork, cubed
  • 1 jar Texas on The Plate Pasilla de Oaxaca
  • 2 medium Zucchini, cut into chunks
  • 1 – 16 ounce bag Carrot Chips
  • 1 can Sweet ‘n Crisp Corn
  • Adam’s Reserve Southwest Ancho Sear ‘n Crust

 

 

 

 

 

 

Heat Olive Oil in Dutch oven or heavy pot over medium high heat; meanwhile, coat pork with olive oil and then season with Southwest Ancho Sear ‘n Crust.  Place in hot oil and sear all sides until browned.

Add Pasilla de Oaxaca, corn, zucchini and carrot chips, stir to incorporate.

Cover and simmer until meat is done and carrots are tender.  Add Central Market Organics Vegetable Broth if needed.

  • King’s Hawaiian Buns
  • 1 – 15 ounce can Kidney Beans, drained
  • 1 – 15 ounce can Black Beans, drained
  • 3/4 cup Panko Bread Crumbs
  • 1 egg
  • 1/2 cup whole kernel Corn, drained
  • 1/2 jar Green Valley Ranch Fig and Sweet Onion Sauce

 

 

 

 

 

 

Combine beans in large bowl and mash with a fork,

Add Breadcrumbs, Corn, Egg and Sauce, mix to incorporate ingredients.

 

 

 

 

 

 

Form mixture into patties, place patties in hot olive oil over medium high heat and cook until brown and slightly crispy.

Serve with Texas on The Plate Chipotle Ketchup

  • 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!

  • 2 cups uncooked long-grain white or brown rice
  • 1/4 cup H-E-B Reserve Olive Oil
  • 2 teaspoons Salt
  • 1 cup Procrastinate Pinot Grigio plus 2 1/2 cups water
  • 1 carton three color Diced Bell Pepper
  • 1 can Corn
  • 1 Poblano Pepper, seeded and chopped
  • 1 jar Robert’s Reserve Pineapple – Mango – Coconut – Tequila Sauce
  • 1 bag Fully Cooked Chicken Breasts
  • 1 tablespoon fresh Lime Juice
  • 1 large Avocado, diced

All you need:

 

 

 

 

 

 

Preheat oven to 350 degrees. Place wine and water in a pot and bring to a boil.

Pour hot wine & water mixture into a 13 X 9 baking dish, add the olive oil, salt, rice, bell pepper, corn and chopped poblano chile, stir to mix

Cover tightly with aluminum foil and place in oven.  Bake for about 30 minutes

 

 

 

 

 

 

Place Robert’s Reserve Pineapple – Mango – coconut – Tequila Sauce in pan and warm over medium heat. heat Chicken according to package directions. Fluff rice with fork, place on serving dish and top with chicken and spoon Robert’s Reserve Sauce over.  Garnish with Avocados and squeeze fresh lime juice over all.

Enjoy!!