Posts Tagged ‘diced tomatoes’

  • 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!

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  • 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.

  • 1 jar Global Palate Indian Sindhi Curry Sauce
  • 2 pounds Chicken, cut into bite sized pieces
  • 1 Onion, diced
  • 1 small container Greek Yogurt
  • 1 – 15 ounce can Diced Tomatoes
  • 1/2 bunch Fresh Cilantro, chopped
  • Adams Reserve Garam Masala Spice
  • Lime Wedges for Garnish

Heat 1/2 cup Olive Oil in heavy pan over medium high heat, season Chicken with Garam Masala and saute for 5 minutes

Add Onion and saute for 3 more minutes

Add Tomatoes, Yogurt, Cilantro and Sindhi Curry Sauce, bring to a boil

Reduce heat and simmer for 20 minutes.

Serve with Jasmine Rice and garnish with Lime Wedges

1 – 20 ounce package Ground Turkey Breast
1 tablespoon Adam’s Reserve Southwest Seasoning
Ottavio Unfiltered EVOO
1 package Southwest Flour Tortillas
1 jar That Green Sauce
1 can Mexican Style Diced Tomatoes
1 cup Crema Mexicana or Sour Cream
1 container chopped Cilantro and Onion
1 jar Holy Posole
1 – 8 ounce bag shredded Mexican Style Cheese

 

 

 

 

 

 

Coat bottom of heavy pan with olive oil, place over medium high heat. Season turkey with Southwest Seasoning and place in pan, breaking up as it cooks. Add Onion-Cilantro and cook until turkey is no longer pink. Add That Green Sauce, Crema Mexicana and Posole, simmer for 10 minutes.
Coat a 13 X 9 inch baking pan with olive oil, line pan with tortillas, including sides, Place 1/2 Posole mixture in pan, top with 1/2 cheese and then place one layer of tortillas, top with remaining Posole mixture and then remaining cheese. Place in 350 degree oven until hot and bubbly. Yum!

 

 

Prep Time: 10 minutes Cook Time: 15 minutes Serves 6 – 8

 1 jar Cajun Two-Step Gumbo Mix

1 can H-E-B Diced Tomatoes with onion, celery and green pepper

2 cups Central Market Organics Chicken Broth

1 – 2 links Andouille or other Spicy Sausage, sliced

8 – 16 ounces cooked, peeled and deveined shrimp

8 ounce container oysters, including juice

½ cup uncooked white rice

  1.  Pour gumbo mix and tomatoes into a 4 to 6-quart soup pot. Pour broth into empty gumbo jar; cover with lid and shake jar, then add broth to gumbo mixture. Bring mixture to a boil over Medium-High heat.
  2.  Meanwhile slice sausage .
  3.  Add oysters, sausage and rice to gumbo.
  4.  Return to boil; reduce heat to Medium-Low and simmer 10 to 15 minutes. Add shrimp; stir, season to taste and serve. (Add more chicken broth if gumbo gets too thick.)