Posts Tagged ‘heb’

  • 2 Free Range Eggs per person
  • 1 teaspoon Truffle Salt
  • Ottavio Extra Virgin Olive Oil
  • Fresh Asparagus
  • Toast Points
  • Fresh Strawberry for Garnish

 

 

 

 

 

 

  1. Place a small amount of Olive Oil in Sauté Pan and heat over medium high heat
  2. Cut Asparagus into desired size, making sure to remove woody ends.  Sauté for 3 – 4 minutes or until bright green.
  3. Beat Eggs until frothy and pour over Asparagus, scramble or cook in omelet.  When almost done sprinkle with Truffle Salt.
  4. Serve with Toast Points and garlic with sliced Strawberry.

Best Served with Champagne or Mimosas ……….I suppose a Bellini will do nicely also.

 

  • 1 jar Cookwell & Company Queso Blanco con Chile Verde
  • 1 jar Cookwell & Company Tomatillo Salsa
  • 2 pounds Chicken Breast Fajitas
  • 1 container tri-colored diced Bell Pepper
  • 1 container Diced White Onion
  • 1 can Refried Beans
  • 20 fresh Flour Tortillas
  • 1 package Shredded Cheese

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Oil a 9 X 13 inch baking dish with Olive Oil, line with 10 flour tortillas  over lapping the edge to make a crust.

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Spread Refried Beans over tortillas covering bottom of pan.

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Cut Chicken into bite sized pieces and cook in heavy skillet until no longer pink, add Bell Pepper and Onion, continue to cook until chicken is done.

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Add Salsa and Queso to Chicken and mix to incorporate.  Tear remainder of Tortillas into fourths and place layer on top of refried beansTop this layer with chicken mixture and repeat, ending with Chicken Mixture.

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Top this layer with Shredded Cheese.  Bake in 350 degree oven until bubbling

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The Boerne Cooking Connection Team
Emil, Darlene and Teri

entered a Cooking Competition

The Taste of the Hill Country, a fundraiser for Any Baby Can

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We decided to do a Luau Theme for Decorations and Food……

We Created Food Art…….Swans, Tiki Huts and of course our H-E-B Sign

We then prepared 500 Skewers of Shrimp – Pineapple – Chicken – Red Bell Pepper – Beef – Green Bell Pepper – Sausage – Cherry Tomato

and

500 Skewers of Pineapple – Green Grape – Mango – Red Grape – Papaya – Strawberry

Four half sheet Waikiki Carrot Cakes with Coconut Pineapple Mango Tequila Icing

and served Five Cases of Pinot Noir

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We were up against fierce competition, all well known restaurants:

Brio Tuscan Grill

La Gloria

Los Barrios

Hungry Horse

Maggianos Little Italy

Joe’s Crab Shack

EZ’s Restaurant

La Cascade at Tapitio Springs

Kronkosky Place Catering

K Hill Barbeque Company

Fralo’s Pizza Truck

Attendees were asked to vote for their favorite presentation and favorite food

WE WON……………BEST IN SHOW

AND

FIRST PLACE IN FOOD

Our humble little team from Cooking Connection is so very proud of this accomplishment!

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  • 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

  • 1 pound Salmon
  • 1 jar Cookwell & Company Red Pepper & Tomato Soup
  • 1 can Creamed Corn
  • 2 cups small Red Potatoes, halved
  • 1 cup Onion, diced
  • 2 cups Carrot, chopped into 1/4 inch cubes
  • 1 carton Central Market Organics Vegetable Broth
  • 4 tablespoons Butter

 

 

 

 

 

 

Poach Salmon in water or bake in oven until done and flakey

Saute Onion in butter until translucent, add Potatoes and Carrot and mix to incorporate.  Add Roasted Red Pepper & Tomato Soup, creamed Corn and Vegetable Broth, bring to boil, reduce heat and simmer for 20 minutes or until vegetables are soft.

Place in serving bowls and garnish with creme fraiche and a sprinkle of dill.

  • 1 pound bag Coldwater Salad Shrimp, thawed
  • 1 jar Global Palate Thai Green Curry Sauce
  • 1 – 7 ounce container diced 3 color Bell Pepper
  • 1 1/2 cups uncooked Rice
  • 3 cups Central Market Organics Chicken Broth
  • Place Rice, Chicken Broth and 1/2 jar Green Curry Sauce in pot with lid and bring to boil, reduce heat to medium low and cover.  Simmer until all liquid is absorbed, about 20 minutes.  Remove from heat and let sit covered for 5 minutes.  Place Rice, remainder of Curry Sauce, Shrimp and Bell Pepper in a bowl and toss to incorporate all ingredients.

    Serve on Lettuce or Cabbage Leaves or just place on serving plate.

I love to travel the Yucatan of Mexico and visit with the wonderful Mayan People.

The exotic flavors that this culture blends together creates some of the most exquisite dishes

One of my favorites is Chicken Pibil, which is cooked inside Banana Leaves……………..

Guess what!  I found a ready-made product that is identical to the one created by the Mayan People!

The perfect blend of Mayan Chiles and Oranges…….just amazing…….had to share..

  • 1 package Yucatan Chicken
  • 1 jar Cookwell & Company Queso (gluten free – fat free – sugar free)
  • 1 1/2 cups uncooked Rice
  • 1 carton Central Market Organics Chicken Broth

 

 

 

 

 

 

Place Chicken and Sauce in a Dutch oven or heavy pot over medium high heat and bring to a boil, reduce heat stirring occasionally.  Reduce heat to medium and continue to simmer for 35 minutes, shred chicken with two forks and stir to blend well, continue to simmer for 10 more minutes.

Place rice, one teaspoon salt and Chicken Broth in a pot over medium high heat and bring to a boil.  Reduce heat to medium low, cover pot.  Cook rice for 20 minutes or until liquid has absorbed, remove from heat and let sit covered for 5 minutes.  Stir in entire jar of Queso, mixing well.

Place Rice on serving plate and top with Chicken Pibil, serve with hot flour tortillas.

  • 1- 8 ounce container Sharp Cheddar Cheese Nuggets
  • 1 jar Better Than Good Bacon Jam
  • 2 1/3 cups Whole Wheat All Purpose Baking Mix
  • 1 cup Milk

Mix all ingredients together to incorporate well.

Either place the dough on a surface floured with the Baking Mix and pat out to about 3/4 to one inch thick and then cut out biscuits using Bacon Jam jar

or

Drop tablespoons of dough onto to a baking sheet that has been lined with non-stick foil

 

 

 

 

 

 

 

Bake in 400 degree oven for 20 minutes or until done

  • Salmon Filets
  • Green Valley Ranch Smokehouse Marinade
  • Olive Oil

Line baking sheet with aluminum foil and lightly coat with Olive Oil

Place Salmon skin side down and coat with Smokehouse Marinade

Bake in 400 degree oven until Salmon flakes with fork or reaches 145 degree internal temperature.

Serve garnished with Lemon Slices

  • 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