Posts Tagged ‘Marionberry’

  • 1 – 16 ounce package Ground Light Sausage
  • 1 – 11 ounce container Chopped Onion
  • 1 jar Green Valley Ranch Marionberry and Jalapeno Sauce
  • 2 cans Great Northern Beans
  • 1 jar Tomato Tapenade
  • 1 carton Baby Spinach & Baby Kale mix
  • Sliced Baguette
  • Grated Parmigiano Reggiano

Cook Sausage in large  heavy pot until no longer pink, add Onion and continue to saute for 7 minutes, add Tapenade, Beans and Marionberry Sauce, bring to a boil and add Spinach and Kale, cook for 3 minutes or until greens are wilted.

Pour mixture into a 13 X 9 inch baking dish and top with Sliced Baguette pieces and then Parmigiano Reggiano Cheese.

Bake in 375 degree oven until bubbling and cheese is browned.

Spoon onto serving plates and enjoy!

Advertisements
  • 1 1/2 – 2 pounds Chicken pieces, your choice
  • 1 jar Green Valley Ranch Marionberry & Jalapeno Sauce
  • 1/2 cup Ottavio Olive Oil
  • 1 – 8 ounce container chopped Onions or large Onion, chopped
  • Adam’s Reserve Sweet Smoked Paprika
  • 2 cans Black Eyed Peas

Season Chicken all over with Paprika, using at least 1/2 jar

Heat Olive Oil in Dutch oven or large pot with lid, over medium high heat.  

Brown Chicken on all sides and transfer to plate

Add Onion to oil and saute for 5 minutes

Add Marionberry Sauce and bring to a boil, mixing to incorporate

Add Chicken and cover, reduce heat and simmer for 20 minutes

Heat Black Eyed Peas in Separate Pot

Place Black Eyed Peas on Serving Platter, top with Chicken and pour sauce over all

  • King’s Hawaiian Hamburger Buns
  • 1 pound ground beef
  • 1/2 cup bread crumbs
  • 1 egg
  • 1/2 jar Green Valley Ranch Marionberry and Jalapeno Sauce
  • 2 tablespoons Adam’s Reserve Prime Rib Rub

 

 

 

 

 

 

Truffle Sabayon:

Mix one tablespoon cold water with 3 egg yolks in a stainless steel bowl over a saucepan of simmering water.   Continue to mix for ten minutes, when eggs have reached a stable foamy consistency, remove from heat and continue to whisk, adding one teaspoon Adam’s Reserve Truffle Salt.

 

 

 

 

 

 

Mix ground meat, Marionberry Sauce, egg, breadcrumbs and rub together until all ingredients are well incorporated.

 

 

 

 

 

 

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

 

 

 

 

Place burger on bottom half of bun and top with Truffle Sabayon and then top half of bun.  Serve with Truffle Fries.

  • 2 pounds chicken
  • 1 Jar Green Valley Ranch Marionberry & Jalapeno Sauce
  • 10 ounce package Sliced Mushrooms (we used baby bella)
  • Minced Parsley as garnish
  • Adams Reserve House All Purpose Rub or salt, pepper & garlic
  • 1 cup dry white wine
  • 3 tablespoons butter
  •  

 

 

 

 

 

 

  Melt butter in heavy large skillet or Dutch oven over medium high heat. Meanwhile season chicken with Rub. Add chicken to pan and sauté approximately 4 minutes on each side to brown the meat.                                     

 

 

 

 

 

 

 

 

Remove the meat to holding plate and add wine to pan to deglaze. Cook wine for 3-4 minutes at allow alcohol to cook out. Return chicken to pan, cover and simmer until chicken is done

Remove chicken from pan cover and set aside. Add mushrooms to pan and cook until tender, add Marionberry Sauce and heat through. Serve over chicken and garnish with minced parsley.

 

 

 

 

 

Serve with Tarragon and Shallot Green Beans and Truffle Mashed Potatoes