Posts Tagged ‘egg’

  • 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

This Egg Dish is makes a Marvelous Weekend Breakfast or Brunch

The Arrabbiata Sauce is a bit spicy so if you don’t like spicy I suggest the Tomato Basil Sauce

  • 3  to 6 ounces Pancetta
  • 1 jar Orti di Calabria Arrabbiata Sauce
  • 4 – 6 Eggs
  • 1 cup Calamata Olive, coarsely chopped
  • Parmigiano Reggiano Cheese, grated

Fry Pancetta in heavy skillet until begins to crisp, over medium high heat

Add Arrabbiata Sauce to pan and heat until sauce begins to bubble

Make indentation into sauce with wooden spoon and drop egg into opening.

Sprinkle Calamata Olives over all

Cover and cook until Eggs reach desired degree of doneness

Suggestion:  Toast some Asiago Cheese Bread in a pan with Olive Oil

Place Eggs on Serving Plates and garnish with Parmigiano Reggiano Cheese, serve with Asiago Cheese Bread

  • 2 Jiffy Corn Muffin Mix
  • 1 jar Robert’s Reserve Roasted Red Pepper & Onion
  • 1 jar Relish That Corn
  • 1 cup Shredded Mexican Blend Cheese
  • 2 tablespoons Adams Reserve House Rub
  • 2 Eggs

Mix all ingredients together until well incorporated, about 3 minutes by hand

Place in 13 X 9 inch baking dish and bake for 25 to 30 minutes in 350 degree oven or until lightly browned

Makes a marvelous side dish for any meal!

  • 1 jar Robert’s Reserve Hatch Pepper & Onion Relish
  • 2 Jiffy Corn Muffin Mix
  • 2 Eggs
  • 1 cup Shredded Mexican Blend Cheese
  • 1 can Sweet & Crisp Corn, drained

Mix all ingredients together well and place in greased 13 X 9 inch baking dish

Bake in 350 degree oven for 25 to 30 minutes

  • 1/2 jar Cookwell & Company Olive Oil and Lemon Vinaigrette
  • 1 Pound Cake Mix
  • 2 Eggs
  • 1 cup Fresh Blueberries

Preheat oven to 350 degrees.   Mix Cake Mix, Olive and Lemon Vinaigrette and eggs together until well mixed.  Add Blueberries and use spoon to gently incorporate.  Place in Bundt Pan and bake for 1 hour or until done.

Let cool, sprinkle powdered sugar on top and garnish with fresh Lemon Slices. 

Serve with a dollop of fresh Whipped Cream

  • 1 pound Pasta
  • 1/2 cup grated Romano Cheese
  • 4 eggs
  • 1 pound Shrimp, peeled and deveined
  • 1 small package frozen Peas
  • 1 wedge Frescolin Ricotta Salata, crumbled
  • 1/4 teaspoon Sea Salt
  • Adams Reserve Crushed Red Pepper
  • 1 jar Cookwell & Company Honey Lime Vinaigrette

Preheat oven to 350 degrees.  cook Pasta according to package directions, drain, add Romano Cheese and eggs, mix well and spread over bottom of Olive Oil greased 13 X 9 inch pan.

Heat Large Skillet over medium high heat, add Honey Lime Vinaigrette and Red Pepper Flakes, when hot add Shrimp and cook for 5 to 8 minutes, stirring frequently.

Add Peas and heat through, then add crumbled Ricotta

Pour Contents over Pasta and mix gently to incoporate

Place in oven and bake for 20 to 25 minutes.

Serve with Spinach Salad and Crusty Bread.

  • 1/2 cup Ottavio Olive Oil
  • 8 Eggs
  • 3/4 to 1 loaf Asiago Cheese Bread
  • 3/4 teaspoon Adams Reserve Truffle Salt
  • 1 wedge Frescolina Ricotta Salata, crumbled
  • 2 cups Colby Jack Cheese, grated
  • 1 jar Cookwell & Company Green Chile Stew
  • Crema Mexicana and Green Onion for Garnish

Preheat oven to 350 degrees.  Coat a 13 X 9 inch baking pan with Olive Oil. 

Tear Bread into chunks and place on bottom of baking dish.

Beat eggs in a large bowl with remaining Olive Oil and Truffle Salt

Add Green Chile Stew to egg mixture and whisk to incorporate.

Crumble Ricotta over bread

Top with 1 cup Colby Jack Cheese.  Pour egg mixture over bread and use spoon to move egg well into bread.

Top with remaining Colby Jack Cheese and bake for 30 – 45 minutes, or until knife inserted into middle comes out clean and top is lightly browned.

Garnish with chopped Green Onion and Crema Mexicana.

Makes a great breakfast dish!

  • 1 Pie Crust, unbaked (not deep dish)
  • 1 jar Green Valley Ranch Agave Caramel Sauce with Maldon Sea Salt
  • 1 cup Candied Walnuts, chopped
  • 1 can Apple Pie Filling
  • 1/4 teaspoon Adams Reserve grated Nutmeg
  • 3 Eggs







Mix all ingredients together until well incorporated.  Pour into unbaked pie shell and place in 350 degree oven and bake until set. 







Serve with Whipped Cream.

  • 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!



  • 4 Onion Rolls
  • 1 pound Ground Beef
  • 1 jar Better Than Good Bacon Jam
  • 1 egg
  • 1/2 cup breadcrumbs
  • 1 jar Robert’s Reserve Roasted Red Pepper & Onion
  • Cheddar Cheese Slices

Mix ground meat, Bacon Jam, egg and breadcrumbs together until all ingredients are well incorporated.







Form into patties and grill or pan fry until desired degree of doneness is attained.







Top each burger with slice of Cheddar Cheese and heap of Roasted Red Pepper & Onion and get to jammin’!







Serve with German Potato Salad Supreme