Posts Tagged ‘serving dish’

  • 1 jar Global Palate Tangerine Miso Dressing
  • 1 pound Salad Shrimp, thawed
  • 1 1/2 cups Israeli Cous Cous
  • 1 lime, cut into wedges
  • 2 Avocados, diced
  • 2 bunches Green Onion, sliced







Cook Cous Cous according to package directions, fluff with fork and place in refrigerator

Combine Tangerine Dressing, Shrimp, Cous Cous, Avocados and Green Onions together in large bowl and mix to incorporate well







Place in Serving Dish and top with Lime Wedges

  • Salmon Filet
  • Cookwell & Company Teriyaki Glaze
  • Adam’s Reserve Asian Spice







Line baking sheet with foil and oil with Olive Oil, place Salmon skin side down and pour Teriyaki Glaze over fish.

Sprinkle with Asian Spice.

Place in a 400 degree oven and bake, uncovered for 15 to 20 minutes







Remove from oven and place on serving dish pouring any glaze that has run off over Salmon

These Hot Wings are Terrific.  The Piri Piri Sauce is a traditional Portuguese Sauce made from the Bird Pepper, which has a very unique flavor and is wonderfully spicy

These are so very easy to make and fun to eat!

  • 3 pounds Drummets or any Chicken Wing
  • 1 jar Green Valley Ranch Piri Piri Sauce

Heat oven to 400 degrees.  Coat Wings on all sides with Piri Piri Sauce.

Place on foil lined baking sheet and bake for 1 hour or longer until done and tender.

Remove to serving dish and spoon any remaining Piri Piri over wings.

Serve with Blue Cheese Dressing and Celery Sticks

  • 8 ounce package Mascarpone Cheese
  • 1/2 bottle Robert’s Reserve Raspberry Chipotle Sauce
  • 2 tubes Crescent Rolls







Preheat oven to 375 degrees.  Combine Mascarpone and Raspberry Chipotle in mixing bowl until well incorporated.







Line cookie sheet with foil.  Place heaping teaspoon of Cheese Mixture on Crescent piece and roll up.









Bake until golden brown.







Remove from oven and let cool prior to placing on Serving Dish, great with Red Wine!

  • 1 bag Falafel Chips
  • 1 jar Cookwell and Company Escabeche Style Salsa
  • Gruyere Cheese
  • Large, cooked and deveined Shrimp, tail on








Slice Shrimp horizontally to split shrimp in half, connected with tails, place one shrimp on each Falafel Chip so that tail is standing up, top with teaspoon of shredded Gruyere Cheese.

Place in oven at 400 degrees until cheese is melted and shrimp is hot.  Place on serving dish and spoon Escabeche Salsa on each Nacho.  Serve with extra Salsa.

  • 4 Pork Chops, cut 1 inch thick
  • Ottavio Olive Oil
  • 1 container chopped onion or one medium onion chopped
  • 1 Green Apple, cored and chopped
  • 5-6 ounces shredded Gruyere Cheese
  • 1 jar Better Than Good Moppin’ Sauce







Core and chop apple.







Heat olive oil in saute pan over medium heat and add onions and cook until tender and slightly caramelized, about 10 minutes.  Add chopped apple and 1/2 cup Moppin’ Sauce, cook until apples are tender, about 5 minutes.  Remove from heat and stir in Gruyere.







Cut deep pocket in pork chops and put 1/4 the stuffing in each, brush with more Moppin’ Sauce and place in baking dish.  Bake until pork is tender, about 35 minutes. 







Remove to serving dish and drizzle with remainder of Moppin’ Sauce.

1 Salmon Filets

Robert’s Reserve Lemon Dill & Caper Sauce

Adams Reserve Citrus Seafood Rub


Lightly rub salmon with olive oil and then season with Adams Reserve Citrus Seafood Rub. Cook as desired.

While Salmon is hot coat with Lemon Dill & Caper Sauce, serving additional sauce in serving dish.