Posts Tagged ‘Garlic’

  • 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

  • 2 pounds Beef, cubed
  • Adam’s Reserve Peppercorn & Garlic Rub
  • 4 tablespoons Olive Oil
  • 1 cup each: Onion, Celery and Carrot, diced and chopped
  • 1 container Central Market Organics Chicken Broth
  • 1 can Fire Roasted Tomatoes with Garlic
  • 1 can Kidney Beans
  • 1 jar Green Valley Ranch Moroccan Sauce


 

 

 

 

 

 

 

Place Olive Oil in Dutch oven or heavy pot over medium high heat, season Beef with Peppercorn & Garlic Rub and add to hot oil, brown all sides

When browned, add Chopped Vegetables and sauté for 10 minutes

 

 

 

 

 

 

Stir in broth, tomatoes, beans and Moroccan Sauce, bring to a boil, reduce heat and simmer over medium high heat for 30 – 45 minutes, stirring occasionally

 

 

 

 

 

 

Serve with crusty bread

  • 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!

  • 2 – 1 pound cans vegetarian Baked Beans
  • 1 – 14.5 ounce can Fire Roasted Tomatoes with Garlic
  • 1 jar Better Than Good Bacon Jam
  • 1 package Crisp Onion

Mix Beans, Tomatoes and Bacon Jam together in a baking dish

Top with Crisp Onions

Bake at 350 degrees until hot and bubbling, about 30 minutes

Serve with Jalapeno Cheese Bread

  • 1 pound Peaches, pitted
  • 1 pound Plums, pitted
  • 1 jar Cookwell & Company Watermelon Vinaigrette
  • 1 clove Garlic, chopped
  • 1 Shallot, chopped
  • 1 cup Ottavio Olive Oil
  • 4 Jumbo Scallops
  • Sea Salt
  • Adams Reserve Thyme

Combine Peaches, Plums, Garlic and Shallot 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, depending upon thickness.

Place Gazpacho in 4 bowls, placing Scallop in center of each bowl.  Serve with Crusty Artisan Bread.

  • 1 -1 pound box Orecchiette Pasta or Shape of Your Choosing
  • 1 bottle H-E-B Basting Oil
  • 1 – 7 ounce container Greek Unflavored Yogurt
  • 1/4 to 1/2 pound Tickler 18 month aged White Cheddar Cheese
  • 1 container Dried Berries
  • Dash of Sea Salt

 

 

 

 

 

 

 

Cook Pasta al dente, according to package directions, using 1/3 bottle Basting Oil added to cooking water.

Cube and coarsely chop Cheese and coarsely chop berries if needed.

 

 

 

 

 

 

 

 

Rinse pasta under cold water.

 

 

 

 

 

 

 

 

Place pasta in bowl and add all other ingredients, pouring remainder of Basting Oil over all, add a dash of salt if desired.

 

 

 

 

 

 

Mix gently to incorporate and coat pasta with Yogurt and Basting Oil.

 

 

 

 

 

 

Remember:  Pasta will absorb 60% of its weight in water; therefore, use a good quality water and always season it well.

  • Catfish Filets
  • H-E-B Basting Oil
  • Sea Salt

 

 

 

 

 

 

 

 

Preheat oven to 450 degrees, Marinate Catfish Filets in Basting Oil for 15 minutes or more.

 

 

 

 

 

 

Line baking sheet with foil, place filets in baking pan and pour more Basting Oil over and sprinkle with small amount of sea salt, if desired.

 

 

 

 

 

 

Bake for 15 to 20 minutes or until fish flakes with a fork.

  • 3 pound Chuck Roast
  • 3 tablespoons Olive Oil
  • 3 tablespoons Adam’s Reserve Peppercorn & Garlic Rub
  • 3 sprigs Fresh Rosemary
  • 1 – 7 ounce container Chopped Celery and Onions
  • 1 can diced Fire Roasted Tomatoes
  • 1 – 10 ounce bag sliced Baby Bella Mushrooms
  • 1 – 16 ounce bag Baby Carrots
  • 1 bottle Cookwell & Company Garlic and Molasses Marinade

 

 

 

 

 

Preheat oven to 350 degrees.  Place Dutch oven over medium high heat and add Olive Oil, meanwhile season Chuck Roast with Rub on all sides.

 

 

 

 

 

 

Place Roast in Pot and sear all sides.

 

 

 

 

 

 

Add Rosemary, Onions/Celery, Tomatoes, Carrots and Mushrooms.

 

 

 

 

 

 

Pour Marinade over Roast and cover.

 

 

 

 

 

 

Place in oven for 2 1/2 hours or until roast reaches 200 degrees internal temperature

 

 

 

 

 

 

 

 

Serve with Crusty Artisan Bread and Crisp Salad.

  • 2 pounds Chicken
  • 1 – 10 ounce bag sliced Baby Bella Mushrooms
  • 1 bottle Brooklyner Wheat Beer
  • 1 – 7 ounce container chopped Celery and Onion
  • 1 – 14.5 ounce can Petite Diced Tomatoes with Garlic and Olive Oil
  • 1 jar Cookwell & Company Sweet Heat Sauce
  • Ottavia Extra Virgin Olive Oil
  • Adam’s Reserve House Rub

 

 

 

 

 

 

Heat 4 tablespoons Olive Oil in large skillet or Dutch oven over medium high heat. Season Chicken with House Rub and place in skillet and brown all sides. Add Beer and deglaze pan,

 

 

 

 

 

 

then add onion, celery, tomatoes and mushrooms, simmer until chicken is tender and done.

 

 

 

 

 

 

Meanwhile cook Penne Pasta al dente, according to package directions, drain and rinse well with cold water. Set aside.
Add jar of Sweet Heat Sauce to chicken mixture and continue to simmer with lid off until thick glaze is obtained. Pour chicken mixture over Pasta and serve with Salad and crusty bread.