Posts Tagged ‘Southwest Ancho’

  • 3 tablespoons Adams Reserve Southwest Ancho
  • 2 pounds Shrimp, peeled and deveined
  • 1 jar Cookwell & Company Veracruz Sauce

Heat 1/2 cup Olive Oil in heavy skillet over medium high heat

Season Shrimp with Southwest Ancho Seasoning

Saute Shrimp until just turning pink, add Veracruz Sauce, reduce heat and simmer for 10 minutes

Serve with White Rice

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  • 1 jar Cookwell & Company Cacciatore Sauce
  • 1 pound Bay Scallops
  • 1 pound Shrimp, peeled and deveined
  • 4 tablespoons Adams Reserve Southwest Ancho

Heat 1/2 cup Olive Oil in heavy skillet over medium high heat, season Scallops and Shrimp with Southwest Ancho Seasoning

Saute Shrimp and Scallops until Shrimp just turns pink

Add Cacciatore Sauce and simmer for 7 minutes.

Serve over white rice.

  • 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

  • 16 ounce package uncooked Pasta
  • 3 tablespoons Olive Oil
  • 1 jar Cookwell & Company Green Chile Stew
  • 1/2 cup Whipping Cream
  • 1 pound American Cheese, cut into 1/2 inch cubes
  • 1 wedge (1/2 pound) Frescolina Ricotta Salata, crumbled
  • 2 tablespoons Adams Reserve Southwest Ancho

Preheat oven to 350 degrees.  Oil 13 X  9 inch baking dish with Olive Oil.

Cook Pasta according to package directions, drain and set aside.

In a large pot mix the Green Chile Stew, Whipping Cream, American Cheese, Ricotta Cheese and Southwest Ancho Seasoning.

Cook until cheese is melted, about 7 minutes.  Stir in Pasta and mix well.

Place mixture in baking dish and Bake for 25 minutes.

Remove from Oven and serve.

  • 2 pounds Chicken – Cut of Your Choice
  • 2 Tablespoons Adam’s Reserve Southwest Ancho Rub
  • 2 Tablespoons EVOO
  • 1 cup Wine
  • 8 ounces sliced Button Mushrooms
  • 1 bottle Cookwell & Company Watermelon Vinaigrette
  • 1/4 cup chopped Cilantro

 

 

 

 

 

 

 

 

Heat Olive Oil in heavy skillet or Dutch oven over medium high heat. Season and Sear chicken for 5 minutes or until browned.
Add wine to pan and deglaze, add mushrooms and cook until chicken is almost done.
Add Watermelon vinaigrette and simmer until sauce thickens and coats chicken.

 

 

 

 

 

 

Garnish with chopped Cilantro.
Serve with Steamed Jasmine Rice and Oven Baked Truffle Asparagus

  • 2 pounds H-E-B Natural Angus Beef Skirt Steak
  • 1 cup Cookwell & Company Pecos 83 BBQ Sauce
  • 3 tablespoons Adam’s Reserve Southwest Ancho Rub
  • 2 Limes for Juice
  • Four Tortillas
  • Garnish:  Pico de Gallo, Guacamole, Shredded Cheese

    Cookwell & Company Pecos 83 Sauce

Adam’s Reserve Southwest Ancho

 

 

 

 

 

1.   Drizzle Marinade over Beef.  Let Stand 15 to 20 minutes.

2.  Shake Beef to remove excess marinade and season with Southwest Ancho. 

3. Grill Beef according to time and temperature directions on package; cook to desired doneness.  Remove from grill and squeeze fresh lime over beef; set aside for five minutes.

 

4. Thinly slice beef, across the grain; serve in hot flour tortillas with toppings of your choice.

Texas Style Taco Flower

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