Posts Tagged ‘Tequila’

  • 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.


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


  • 1 Box Carrot Cake Mix – we suggest Duncan Hines Classic Carrot
  • 1 jar Robert’s Reserve Pineapple Coconut Mango Tequila Sauce
  • 1 large box instant vanilla pudding
  • 4 eggs
  1. Preheat Oven to 350 degrees.  Lightly oil Bundt cake pan.
  2. Mix all ingredients together in mixing bowl with whisk or use electric mixer on low speed..
  3. Place batter in pan and bake for 35 to 40 minutes or until toothpick inserted into middle comes out clean. Let cake cool for 5 to 10 minutes and invert onto serving platter and lighly dust with powdered sugar.

This recipe also makes GREAT breakfast muffins!!