Posts Tagged ‘Pineapple’

This Dip is so quick and easy.  Perfect if friends drop over unexpectedly or if you want to perk up your party.

Also wonderful on toasted English muffins on a cold morning!

  • 1 – 12 ounce container Whipped Cream Cheese
  • 1/2 jar Robert’s Reserve Roasted Pineapple and Habanero
  • Walnut Pieces

Mix Cream Cheese and Roasted Pineapple and Habanero together until well incorporated.

Place on Serving Dish and garnish with Walnut Pieces……..done!

  • 2 pounds Eggplant (about 2 large eggplants)
  • Adams Reserve Garam Masala
  • 1 jar Robert’s Reserve Roasted Red Pepper and Onion
  • Ottavio Extra Virgin Olive Oil
  • 1 cup uncooked Wild and Brown Rice Blend

Cook Rice according to package directions. 

Cut Eggplant in half lengthwise and score cut side with diamond pattern, generously drizzle Olive Oil over Eggplant, sprinkle 2 tablespoons Garam Masala on each half and then drizzle more Olive Oil over.

Bake in 400 degree oven for 45 minutes or until very soft.

Remove from oven and scrape flesh from skin and discard skin.

Cut Eggplant into bite sized pieces and mix in jar of Roasted Red Pepper and Onion

Serve with Rice and Crispy Breadsticks

  • 2 pounds Fresh Tilapia Filets
  • Ottavio Olive Oil
  • Adam’s Reserve Jamaican Jerk Seasoning
  • Robert’s Reserve Pineapple Coconut Mango Tequila Sauce

Heat Olive Oil in heavy skillet, in the meantime, coat Tilapia Fillets with Olive Oil and Season heavily with Jamaican Jerk Seasoning

Fry Tilapia over medium high heat until done

Serve with Pineapple Coconut Mango Tequila Sauce

  • 20 Southwest Flour Tortillas
  • 3/4 pound Alaskan Cod, cubed
  • 3/4 pound Shrimp, peeled, deveined and coarsely chopped
  • 3 tablespoons Adams Reserve Southwest Ancho Rub
  • 1 Onion, diced
  • 16 ounces Queso Fresco, crumbled
  • 1 jar Roberts Reserve Pineapple Coconut Mango Tequila Sauce
  • 8 ounce bag Mexican Blend Shredded Cheese

Chop, dice and slice Cod, Shrimp and Onions

Season with Southwest Ancho Rub

Heat 1/2 cup Olive Oil in heavy skillet over medium high heat, add Onion, Cod pieces and Shrimp, saute for 6 minutes.  Remove from heat and set aside.

Place approximately one ounce of Crumbled Queso Fresco on tortilla

Add two ounces of Shrimp-Cod mixture

Drizzle with Pineapple Coconut Mango Tequila Sauce

Roll up and place in a 13 X 9 inch oiled baking dish.

When all enchiladas are done drizzle remaining sauce over enchiladas

Top with Mexican Blend Cheese

Bake for 20 minutes at 350 degrees, or until cheese is melted and slightly browned on edges

Serve and Enjoy

  • 2 pounds Tilapia
  • Adam’s Reserve Peppercorn and Garlic Sear n’ Crust
  • Ottavio Olive Oil
  • Robert’s Reserve Pineapple Coconut Mango Tequila








    Heat enough oil to coat bottom of heavy skillet over medium high heat

    Rub Tilapia fillets with generous amout of Olive Oil and Season with Peppercorn Garlic Rub.








    Place in hot oil and fry for about 3 to 4 minutes on each side, or until fish is done.

    Serve with Robert’s Reserve Pineapple Coconut Mango Tequila Sauce as condiment.

    Serve with Onion Blossom Cole Slaw.







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







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 cups uncooked long-grain white or brown rice
  • 1/4 cup H-E-B Reserve Olive Oil
  • 2 teaspoons Salt
  • 1 cup Procrastinate Pinot Grigio plus 2 1/2 cups water
  • 1 carton three color Diced Bell Pepper
  • 1 can Corn
  • 1 Poblano Pepper, seeded and chopped
  • 1 jar Robert’s Reserve Pineapple – Mango – Coconut – Tequila Sauce
  • 1 bag Fully Cooked Chicken Breasts
  • 1 tablespoon fresh Lime Juice
  • 1 large Avocado, diced

All you need:







Preheat oven to 350 degrees. Place wine and water in a pot and bring to a boil.

Pour hot wine & water mixture into a 13 X 9 baking dish, add the olive oil, salt, rice, bell pepper, corn and chopped poblano chile, stir to mix

Cover tightly with aluminum foil and place in oven.  Bake for about 30 minutes







Place Robert’s Reserve Pineapple – Mango – coconut – Tequila Sauce in pan and warm over medium heat. heat Chicken according to package directions. Fluff rice with fork, place on serving dish and top with chicken and spoon Robert’s Reserve Sauce over.  Garnish with Avocados and squeeze fresh lime juice over all.


Easter hors d’oeuvres

  • 1 loaf baguette bread – sliced
  • 1 jar Robert’s Reserve Cherry pomegranate Sauce
  • Brie Cheese
  • 1 bag Dried Mission Figs




  •  Slice baguette and spread small amount of Cherry Pomegranate sauce on bread, top with Brie Cheese and then half a mission fig.

Serve with Unwined Chardonnay.













Easter Basket Salad

  • Cucumber with little or no seeds
  • Boursin Cheese – garlic and herbs
  • Carrot Matchsticks
  • Kale Leaves or Small Sprouts
  • Chives
  1. Slice Cucumber lengthwise and very thin
  2. Roll cucumber slices to form rolls, fill rolls with boursin cheese and then garnish with carrot and kale.
  3. Place on salad plate and pour a small amount of Cookwell and Company Watermelon Dressing on plate.








Potatoes au Jimel

  • 2 pounds small Dutch yellow potatoes
  • 1 teaspoon Adam’s Reserve Truffle Salt
  • 1 block Cream Cheese
  • 1/2 cup parmigianno reggiano, shredded

Cook potatoes until tender, drain and return to pot, add all other ingredients and mash. 







Minted Peas and Pearl Onions

  • Frozen Peas
  • Frozen Pearl Onions
  • 1 stick unsalted butter
  • 1 teaspoon Adam’s Reserve Truffle Salt
  • 1 small  bunch fresh Mint

Place peas, onions, butter and Truffle Salt in pot and heat thoroughly.  Finely chop mint leaves and add for the last two minutes of cooking.








The Ham

Fully Cooked Ham—choose butt over shank

1 jar Robert’s Reserve Roasted Pineapple and Habanero

Adam’s Reserve Whole Cloves

1.        Using a sharp paring knife, cut diagonal lines across ham surface creating one inch squares.  Place a clove in each of the squares, pushing it into the ham, stem side down.

2.        Spoon Roasted Pineapple and Habanero Dip over ham, save any leftover for rebasting.

3.        Place ham in 375 degree oven and cook until heated through and incision marks separate.  Apply leftover Roasted Pineapple and Habanero Dip halfway through cooking.

For the perfect Ham Sauce, heat Robert’s Reserve Cherry Pomegranate Sauce, adding 1/2 teaspoon Nutmeg to one jar sauce…….oh yummmmm.

  • Let’s Eat!!!

  • Hope you saved room for dessert!

    Banana’s Foster Cake

    4-6 bananas peeled and thinly sliced

1 box Yellow Cake Mix

1 large box instant vanilla pudding

1 jar Cookwell and Company Banana’s Foster

1 eleven ounce bag Caramel Bits

4 large eggs

Place sliced bananas in bottom of baking dish. 

Mix all ingredients together and bake for 30 to 40 minutes at 350 degrees. Remove from oven and let sit for 10 minutes.

Invert serving dish over pan and flip to release cake onto serving dish. Enjoy!

These are quick and easy wraps, or rollups that your team is sure to enjoy.  After game day, convert this recipe into a great lunch or brunch item by replacing the roast beef with roast turkey and the cheddar with Havarti dill cheese.  Change out the Southwest Style Tortillas for the plain flour tortillas made fresh in the store.  The Hot Raspberry Chipotle sauce can be substituted by the Robert’s Reserve Coconut Pineapple Mango Tequila Sauce.  Marvelous and delightful.  Serve them with a nice cup of Asparagus or Leek Soup or in the Summer with a cup of Cold Cucumber soup………..the crowd will go wild with this conversion!

  • 3-4 Green Onions Chopped
  • 1 package Southwest Style Flour Tortillas – made fresh in store
  • 1 pound thinly sliced Roast Beef Roasted Fresh in Deli
  • 12 slices crisp Cooked Bacon – HEB Peppered Bacon is the best to use (or for extra zing use HEB Jalapeno Bacon)
  • 1 pound Cheddar Cheese sliced on “1”
  • 1 jar Robert’s Reserve Hot Pepper Raspberry Chipotle Sauce
  1. Arrange tortillas on a work surface and divide Cheddar Cheese, Roast Beef, Bacon and Green Onions evenly between them.
  2. Drizzle Hot Raspberry Chipotle Sauce over filling and roll up tortillas.
  3. Heat heavy skillet, that is lightly oiled with olive oil over moderate high heat, place rolls in skillet with seam side down and toast, turning until golden on all sides, about 3-4 minutes.
  4. Cut wraps in half crosswise on the diagonal. 
  5. As an alternative, you can bake these wraps in a 350 degree oven until cheese is melted.  If baking you may want to secure the wrap fold with a toothpick to ensure easy transfer.  Don’t forget to remove the toothpicks or tell the players about them so you don’t have to sideline anyone with an injury!

Serve with extra Hot Raspberry Chipotle sauce for dipping……………YUMMY

These delicious wings will make your players feel that they always have possession of the ball.  They can easily be made ahead of time so on game day you aren’t stuck in the locker room, aka kitchen.  They are baked and not fried so your mess is minimal and in making them you will create some great chicken stock that can be used for later culinary delights


  • 5 pounds chicken wings, separated at the joint
  • 1 box Central Market Organics Chicken Broth
  • 1/2 jar Adam’s Reserve Mire Poix, or 1 carton Savory diced vegetables from Produce, or 1/2 cup each diced onion, carrot and celery. 
  • 2 teaspoons Adam’s Reserve Dalmatian Sage
  • 1 bay leaf


  • 2 tablespoons butter
  • 1/2 sweet onion, minced
  • 1 tablespoon Adam’s Reserve Roasted Garlic soaked in 1/4 cup hot water
  • 1 jar Robert’s Reserve Roasted Pineapple and Habanero Dip
  • Extra Jar of Pineapple and Habanero Dip for Dipping if desired.
  1.  Place chicken wings in large stockpot along with broth, mire poix, sage and bay leaf.  Add enough water to cover contents.  Cover and bring to a boil, reduce heat to medium low and simmer for 15 minutes.  Stir and skim off any foam midway through cooking.  Remove cover and let cool at least 10 minutes.
  2. While chicken wings are cooking, place garlic in hot water.  Heat saucepan over medium heat, add butter and onion, sauté until onions are soft, drain water off garlic and add garlic to onion.   Stir and mix together.  Add Pineapple and Habanero Dip, stir until smooth.  Let cool.
  3. Stain wings and retain your great stock for another culinary journey.  Toss chicken wings with sauce.  Wings can now be refrigerated for up to a day (let the flavors blend).
  4. Preheat oven to 450° with baking rack in highest position.  Line a 15 X 10 inch baking pan with non-stick foil.  Arrange chicken wings on baking pan, sprinkle lightly with sea salt.  Baked 25 minutes (30 to 40 minutes if have been refrigerated) until lightly browned. 

Serve to your hungry players with extra Roasted Pineapple and Habanero Dip for those hard working line backers!