Posts Tagged ‘Southwest’

  • 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.

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

food 004

  • 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

  • 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

  • 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.

1 – 20 ounce package Ground Turkey Breast
1 tablespoon Adam’s Reserve Southwest Seasoning
Ottavio Unfiltered EVOO
1 package Southwest Flour Tortillas
1 jar That Green Sauce
1 can Mexican Style Diced Tomatoes
1 cup Crema Mexicana or Sour Cream
1 container chopped Cilantro and Onion
1 jar Holy Posole
1 – 8 ounce bag shredded Mexican Style Cheese

 

 

 

 

 

 

Coat bottom of heavy pan with olive oil, place over medium high heat. Season turkey with Southwest Seasoning and place in pan, breaking up as it cooks. Add Onion-Cilantro and cook until turkey is no longer pink. Add That Green Sauce, Crema Mexicana and Posole, simmer for 10 minutes.
Coat a 13 X 9 inch baking pan with olive oil, line pan with tortillas, including sides, Place 1/2 Posole mixture in pan, top with 1/2 cheese and then place one layer of tortillas, top with remaining Posole mixture and then remaining cheese. Place in 350 degree oven until hot and bubbly. Yum!

 

 

    • 1 pound raw peeled and deveined shrimp
    • 1 tablespoon olive oil
    • 1 tablespoon Adam’s Reserve Southwest Ancho Rub
    • 1 bag fresh Angel Hair Coleslaw
    • 1 bag (12 count corn tortillas)

Sour Cream Dressing:

  • 1/2 cup Sour Cream
  • 1/3 cup Mayonnaise
  • 1/4 cup H-E-B Southwest Marinade
  • 1 Lemon, squeezed for juice (about 2 tablespoons)

The Sauce

 

 

 

 

 

 

 

 

  1. Toss shrimp with oil and Adam’s Rub. Set aside 5-10 minutes.
  2. Meanwhile, combine dressing ingredients; set aside briefly or chill.  Heat tortillas, one at a time, in a skillet over Medium High heat; wrap in a clean towel to keep warm.
  3. Heat a large skillet over Medium High heat for 3 minutes; add shrimp and olive oil;  saute for 2 to 3 minutes or until shrimp just begin to curl.  Remove from heat.
  4. Place shrimp in hot tortillas, top seafood with a generous spoonful of dressing and coleslaw.  Serve on festive lettuce plate and …………fiesta!

Festive Platter