Posts Tagged ‘extra virgin olive oil’

This is a quick and elegant meal.  Using the thin sliced Chicken Breast is a real time saver

The Cookwell & Company Queso is Sugar Free, Fat Free and Gluten Free…AMAZING

  • Thin Sliced Chicken Breast
  • 1 slice Prosciutto per Chicken Breast
  • 3 Asparagus Spears per Chicken Breast
  • 1 jar Cookwell & Company Queso

valerie 017

 

 

 

 

 

Trim woody ends off Asparagus Spears.  Place 3 Spears on end of slice of Prosciutto and roll up tight.

valerie 019

 

 

 

 

 

 

Place Asparagus roll up on end of Chicken Breast and roll Chicken to encase.

valerie 020

 

 

 

 

 

 

Place in oiled baking pan, seam side down and pour Queso over all.

valerie 018

 

 

 

 

 

 

Bake in 400 degree oven for 30 minutes or until Chicken is done and Queso is browned around edges.

Serve with Rice.

Advertisements
  • 1 pound Peaches, pitted
  • 1 pound Plums, pitted
  • 1 jar Cookwell & Company Watermelon Vinaigrette
  • 1 clove garlic, chopped
  • 1 Shallot, chopped
  • 1 cup Extra Virgin Olive Oil
  • 4 Scallops
  • Sea Salt
  • Thyme

 

 

 

 

 

 

Combine Peaches, Plums, Garlic and Shallots in food processor, pulse until smooth,

then turn on and drizzle in Watermelon Vinaigrette and then Olive Oil until completely incorporated.

Place in refrigerator to chill

Heat 4 tablespoons Olive Oil in heavy skillet over medium high heat, season Scallops with Sea Salt and Thyme

Sear on each side about 2 – 3 minutes, per side, depending upon size

Place Gazpacho in 4 bowls, placing Scallop in center of each bowl

 

 

 

 

 

 

 

 

 

 

  • 2 pounds Chicken, cut into chunks (we used boneless, skinless thigh meat0
  • 1 jar Cookwell & Company Roasted Red Pepper & Tomato Soup
  • 2 heaping tablespoons roasted, minced Garlic
  • 2 heaping tablespoons, minced Ginger
  • 2 heaping capfuls Adams Reserve Garam Masala
  • 1 can Coconut Milk
  • 1 bunch Green Onions, sliced for garnish

afood 002

 

 

 

 

 

Heat 1/2 cup Extra Virgin Olive Oil in Dutch oven or heavy pot over medium high heat, add Garlic and Ginger and sauté until fragrant, about 2 minutes

Season Chicken with Garam Masala and add to Ginger-Garlic and cook until browned, about 10 – 15 minutes

afood 003afood 004

 

 

 

 

 

Add Roasted Red Pepper & Tomato soup and simmer for 15 minutes, then add Coconut Milk and simmer for another 20 minutes.

afood 005

 

 

 

 

 

 

Serve over White Rice and garnish with Green Onion

afood 007

  • 1 jar Better Than Good Texas Traditional BBQ Sauce
  • 2 pounds Shrimp, peeled and deveined
  • Angel Hair Coleslaw
  • Pico de Gallo, small container
  • 1 package Wholly Guacamole
  • Adams Reserve Southwest Seasoning

food 003

 

 

 

 

 

Toss Shrimp with Extra Virgin Olive Oil and season with Southwest Seasoning, set aside

food 001

Heat small amount of Olive Oil in heavy skillet over medium high heat, add Shrimp and sauté until just beginning to curl, about 2 minutes, add jar of Better Than Good BBQ Sauce and heat through or until Shrimp are done, about 4 minutes.

food 002

Combine Angel Hair Slaw with small container of Pico de Gallo, Guacamole and one heaping capful of Southwest Seasoning, toss to incorporate well.

food 005

Place Shrimp in Corn Tortilla and top with slaw, or serve mound of Slaw on plate and top with Shrimp

food 004

Ivory King Salmon Filets

Cookwell & Company Veracruz Sauce

Adam’s Reserve Southwest Rub

Coat Salmon with Extra Virgin Olive Oil and season with Southwest Rub

Heat 1/2 cup Olive Oil in heavy skillet over medium high heat until shimmering, fry Salmon, skin side down first and then turn until crispy and desired degree of doneness is attained.

Heat Veracruz Sauce until bubbling.  Place Salmon on serving plate and spoon hot Veracruz Sauce over.  Serve with Steamed Rice

  • 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

  • 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 medium Onion, chopped
  • 1 jar Orti di Calaria Arrabbiata Sauce
  • 1 large Sweet Potato, cubed
  • 2 cups Central Market Organics Vegetable Broth
  • 1 can Great Northern Beans
  • 4 tablespoons Adam’s Reserve Garam Masala
  • 1/2 cup Peanut Butter

Chop Onion and Sweet Potato

Place 6 tablespoons Extra Virgin Olive Oil in Dutch oven or heavy pot over medium high heat, saute Onion and Sweet Potato along with Garam Masala for 8 minutes

Add Arrabbiata Sauce, Vegetable Broth and Beans, simmer for 25 minutes

Stir in Peanut Butter and mix well to incorporate

Serve with Flat Bread that has been heated on the griddle with Olive Oil

  • 2 pounds Eggplant (about 2 large eggplants)
  • Adams Reserve Garam Masala
  • 1 jar Robert’s Reserve Roasted Red Pepper and Onion
  • Ottavio Extra Virgin Olive Oil
  • 1 cup uncooked Wild and Brown Rice Blend

Cook Rice according to package directions. 

Cut Eggplant in half lengthwise and score cut side with diamond pattern, generously drizzle Olive Oil over Eggplant, sprinkle 2 tablespoons Garam Masala on each half and then drizzle more Olive Oil over.

Bake in 400 degree oven for 45 minutes or until very soft.

Remove from oven and scrape flesh from skin and discard skin.

Cut Eggplant into bite sized pieces and mix in jar of Roasted Red Pepper and Onion

Serve with Rice and Crispy Breadsticks

  • Red Snapper Filets
  • Green Valley Ranch Jamaican Jerk Sauce
  • Ottavio Extra Virgin Olive Oil

Heat Olive Oil in heavy skillet over high heat until almost smoking

Cut Slits on both sides of Snapper

Fry in Olive Oil until crisp on both sides

Remove to holding plate, discard Olive Oil, add Jamaican Jerk Sauce to pan and heat until bubbling

Return Snapper to pan and turn to evenly coat Filets

Place on Serving Platter and pour any remaining Sauce over Fish Garnish with Lime Wedges