Posts Tagged ‘Pico de Gallo’

  • 1 jar Better Than Good Texas Traditional BBQ Sauce
  • 2 pounds Shrimp, peeled and deveined
  • Angel Hair Coleslaw
  • Pico de Gallo, small container
  • 1 package Wholly Guacamole
  • Adams Reserve Southwest Seasoning

food 003

 

 

 

 

 

Toss Shrimp with Extra Virgin Olive Oil and season with Southwest Seasoning, set aside

food 001

Heat small amount of Olive Oil in heavy skillet over medium high heat, add Shrimp and sauté until just beginning to curl, about 2 minutes, add jar of Better Than Good BBQ Sauce and heat through or until Shrimp are done, about 4 minutes.

food 002

Combine Angel Hair Slaw with small container of Pico de Gallo, Guacamole and one heaping capful of Southwest Seasoning, toss to incorporate well.

food 005

Place Shrimp in Corn Tortilla and top with slaw, or serve mound of Slaw on plate and top with Shrimp

food 004

  • 1 container Fully Cooked Pork Carnitas
  • 1 jar That Green Sauce
  • 1 jar Cookwell & Company Queso (Fat Free and Sugar Free)
  • 1 can Crisp and Sweet Corn, drained
  • 1 can Charro Beans, drained
  • 1 bag Shredded Mexican Blend Cheese
  • 12 Corn Tortillas
  • Pico de Gallo

Heat Pork in large pot over medium high heat with 1/2 cup water, break meat apart and cut any large chunks into bite sized pieces.

When hot add:  Green Sauce, Queso, Corn and Beans, mix well to incorporate and heat until bubbling

Tear Corn Tortillas into quarters and place half the torn pieces in bottom of 13 X 9 inch baking dish

Top with half the Pork Mixture, then half the Cheese

Repeat layer with remainder of ingredients, ending with Shredded Cheese

Bake in 375 degree oven for 20 minutes, until golden brown

Remove from oven and place on serving dishes and garnish with Pico de Gallo

  • Hamburger Buns
  • 1 pound Ground Beef
  • 1 jar Robert’s Reserve Southwest Dip
  • 2 tablespoons Adam’s Reserve House Rub
  • Cheddar Cheese Slices
  • 1/2 cup breadcrumbs
  • 1 egg

 

 

 

 

 

 

Mix ground beef, Southwest Dip, breadcrumbs, egg and House Rub together until well incorporated.

Grill of pan fry burgers until desired degree of doneness is attained.

Top patty with thick slice of Cheddar Cheese and place on bun.

Garnish with Pico de Gallo mixed with Mayonnaise, if desired.

 

 

 

 

 

 

4 Samon Burgers – our favorite is Fiesta Jalapeno

 

 

 

 

 

 

1 package King’s Hawaiian Buns (4)
Smoked Provolone Cheese
Mango Pico de Gallo
Robert’s Reserve Pineapple – Coconut – Mango – Tequila Sauce
Lettuce

 

 

 

 

 

 

Grill or Pan Fry (in a small amount of olive oil) Salmon Burgers.
Mix 1/2 jar Robert’s Reserve Sauce with Pico de Gallo
While Burgers are still in pan top with Cheese and then Pico de Gallo Mixture
Place Lettuce leaf on bottom bun, top with Salmon Burger and then top Bun……….YUMMY!
Serve with Sweet Potato Fries – Oven Baked

  • 2 pounds ground Turkey
  • 2 eggs, beaten
  • 1 tablespoon dried oregano plus 2 teaspoons ground cumin
  • 1/2 teaspoon each salt and pepper
  • 1 1/2 cups Pico de Gallo
  • 1 cup crushed tortilla chips
  • 1 can (8 ounce) no slat added tomato sauce
  • 1 cup (4 ounces) Mexican Blend Cheese
  • 1/2 cup Austin’s Own BBQ Sauce

 

 

 

 

 

 

1.  Heat oven to 350 degrees.  Coat a large baking sheet with non-stick spray.

2.  Beat eggs, oregano, cumin, salt and pepper in a large mixing bowl.  Add ground meat, pico de gallo, tomato sauce and chips.  Mix well, but don’t overwork meat.

 

 

 

 

 

 

 

3.  Divide mixture into 6 balls; place on baking sheet and shape into 6 individual loaves, spaced evenly, without touching. Spoon BBQ sauce evenly over loaves.

 

 

 

 

 

 

 

 

4.  Bake 30 to 40 minutes or until the centers reach 165 degrees when tested with an instant read thermometer.  Remove from oven and sprinkle each loaf with 2 tablespoons cheese.  Let stand 5 minutes and serve.

Ready for the Guests to arrive

  •  4 Beef Steaks of your choice
  • 1 tablespoon Olive Oil
  • 1 tablespoon minced garlic
  • ½ – 1 jar Texas on the Plate Ancho Chile and Honey Sauce
  • Adams Reserve Steak Au Poivre Rub
  • 1 carton H-E-B Ready, Fresh, Go Pico de Gallo, drained
  • 1 medium to large Avocado
  1.  Rub steaks with oil and garlic, season with Rub, set aside for 5 to 10 minutes.
  2.  Drain Pico de Gallo, place in a medium mixing bowl and toss with diced avocados and Ancho Chile and Honey Sauce.
  3.  Grill steaks to desired doneness, remove from heat and let rest for at least 10 minutes.

                Serve with topping of Pico de Gallo Sauce.

 

Serve with Potatoes Antoinette