Posts Tagged ‘Mayonnaise’

  • Sourdough Rolls
  • Hamburger Patties
  • Adam’s Reserve House Rub
  • Robert’s Reserve Moroccan Sauce

 

 

 

 

 

 

 

Season Hamburger Patties with House Rub and grill or pan fry until desired degree of doneness is attained.

Mix Moroccan Sauce with Mayonnaise 50/50.

 

 

 

 

 

 

Spread Moroccan Mayonnaise on Sourdough Rolls prior to placing cooked patty.

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  • 4 Onion Rolls
  • 1 pound lean ground meat
  • 2 heaping tablespoons Adam’s Reserve Cajun Seasoning
  • 1 egg
  • 1/2 cup breadcrumbs
  • Colby Jack Cheese Slices

For the Mayo:

  • 1 cup Mayonnaise plus 1/2 jar Green Valley Ranch Creole Sauce: adjust Creole Sauce to reduce or increase spiciness

 

 

 

 

 

 

 

 

Mix Creole Sauce and Mayonnaise together and place in refrigerator.

 

 

 

 

 

 

Mix Ground Meat, Cajun Seasoning, egg, breadcrumbs until all ingredients are well incorporated.

 

 

 

 

 

 

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

 

 

 

 

 

 

Top each burger with slice of Colby Jack Cheese and generously slather buns with Creole Mayonnaise and laissez les bon temps rouler!

  • 4 Chicken Breasts
  • 1 bottle Cookwell & Company Honey and Lime Vinaigrette
  • 1 cup Panko Breadcrumbs
  • 1 cup Parmesan Cheese
  • 1 cup Mayonnaise
  • 1 cup Artichoke Royale or Artichoke Tamponade

 

 

 

 

 

 

Pat Chicken dry; place in vinaigrette and marinate for at least one hour, or overnight.  Heat oven to 350 degrees. Coat baking dish with olive oil.

 

 

 

 

 

 

Cut a pocket in each chicken breast with a sharp knife.  Coarsely chop Artichoke Royal. 

 

 

 

 

 

 

Place 1/4 Artichoke mixture in pocket of chicken and press edges of chicken together.

 

 

 

 

 

 

Mix Panko and Parmesan together.  Rub each chicken breast with generous amount of mayonnaise on all sides and then coat with Panko mixture on all sides.

 

 

 

 

 

 

Place on baking dish and bake 30 minutes or until chicken is done and tops have browned nicely.