Posts Tagged ‘greek yogurt’

  • 1 jar Better Than Good Bacon Jam
  • 1 – 6 ounce cup Plain Greek Yogurt
  • 1/2 Red Onion, diced
  • 1/3 cup Roasted Sunflower Seeds
  • 6 cups Broccoli Florets, chopped

 

 

 

 

 

 

Mix Bacon Jam and Yogurt together in a large bowl, until well incorporated.

Add remaining ingredients and toss until well mixed.

Chill until ready to serve, can be made the day ahead

  • 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 -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.

  • 1 jar Cookwell and Company Fin & Feather Marinade
  • 1 small container Greek Yogurt with Pineapple
  • 1 can Mandarin Oranges – 15 ounce, drained
  • 1 bag Orecchiette (17.6 ounce) Pasta or shape of your choice
  • 1 large Honey Crisp Apple, cored and cubed
  • 1 bunch White Seedless Grapes, Halved
  • 1 cup Amaretto Glazed Pecans, coarsely chopped

 

1. Cook pasta al dente according to package directions. Drain and rinse under cold water to fully cool.
2. Core and cube apple.
3. Place pasta in large bowl and add all ingredients, mix to fully incorporate and coat with dressing.

Serving suggestion: Place on lettuce leaf and sprinkle with poppy seeds.