Archive for the ‘Canyon Foods’ Category

  • 1 jar Canyon Foods Sweet Ancho Chile Relish
  • 1 large box Instant Vanilla Pudding
  • 2 cups Heavy Cream or Half and Half
  • 2 Bananas, peeled and cubed
  • 1 box Graham Crackers
  • 1 container French Vanilla Cool Whip

 

 

 

 

 

 

Combine first Three Ingredients in a mixer bowl, whisking until mixture thickens

 

 

 

 

 

 

Line a 13 X 9 inch Pan with Graham Crackers and top with Bananas Foster Mixture, top with Banana Cubes and again with layer of Graham Crackers

 

 

 

 

 

 

Repeat Steps until all ingredients are used.

Top with French Vanilla Cool Whip and sprinkle with Pecans, if desired.

This is a marvelous recipe.  It is very elegant, but very simple to make

Perhaps the nicest thing about it is that it is PERFECT at room temperature!

  • Salmon Filet, about 1 1/2 pounds
  • 1 jar Canyon Foods Artichoke Lemon Pesto
  • 1 pound Fresh Asparagus
  • 1 package, two sheets Puff Pastry

 

 

 

 

 

 

For the Sauce

  • 1 jar Canyon Foods Giardiniera Relish
  • 1 container Plain Greek Yogurt

 

 

 

 

 

 

Preheat oven to 450 degrees, trim woody ends off Asparagus

Lay one sheet Puff Pastry on oiled baking sheet, place Salmon in center of Pastry Sheet and spread 1/2 jar Artichoke Lemon Pesto evenly over Salmon.  Lay Asparagus on top of Salmon, like pencils, spread remaining Pesto over Asparagus.

 

 

 

 

 

 

Top with second sheet of Puff Pastry and press edges to seal the package.  Cut vent hole in center top and decorate with any leftover Pastry making designs, if desired.

 

 

 

 

 

 

Bake until puffed up and golden brown, about 25 minutes.  Let cool prior to slicing.

 

 

 

 

 

 

Mix Giardiniera Relish with Yogurt and serve as an accompaniment

Ever wondered with do to with left-over ham and get tired of the beans and ham routine?

Try this refreshing salad……….

  • 4 cups Ham, cubed
  • 1 – 16 ounce package Salad Macaroni
  • 1 pint Champagne Tomatoes, halved
  • 1 bunch Asparagus, sliced
  • 1 cup plain Greek Yogurt
  • 1 jar Canyon Foods Basil Pesto
  • 1 jar Canyon Foods Giardiniera Relish

 

 

 

 

 

 

Cook Pasta al dente according to package directions.

Chop and cube all ingredients.

 

 

 

 

 

 

Mix Pasta, Ham, Yogurt, Tomatoes, Asparagus, Pesto and Giardiniera together in a large bowl.  Add 1 – 2 teaspoons of salt, as desired.

Refrigerate and serve over lettuce leaves.

  • 1 jar Canyon Foods Giadiniera Sauce
  • 1 jar Orti di Calabria Pasta Sauce
  • 1 – 12 ounce box Tri-Colored Penne Pasta
  • 1 pound Italian Sausage Links
  • Parmigiano Reggiano Cheese, shredded

Cook Pasta al dente according to package directions, drain and rinse.

Fry Italian Sausage in Olive Oil to until brown

Add water to almost cover and continue to cook until done, remove from heat and thinly slice.

Heat Pasta Sauce and Giadiniera Sauce together until bubbling, add Sausage Slices and Pasta, mix to incorporate.

Place on Serving Plate and garnish with Parmigiano Reggiano

  • 1 jar Canyon Foods Artichoke and Lemon Pesto
  • 2 cups uncooked Rice
  • 2 cups Orti di Calabri Marinara Sauce
  • 2 cups water
  • 1 cup or more Calamata Olives, coarsely chopped

Chop Olives

Cook Rice with Water, Pasta Sauce and Pesto until desired degree of doneness is attained

Fluff with fork and add Calamata Olives

Serve topped with Italian Sausage and garnish with Peppers

  • Snapper Filets
  • Canyon Foods Chile Lime Sauce
  • Adam’s Reserve Sweet & Spicy Seafood Rub
  • Ottavio Extra Virgin Olive Oil
  • Jasmine Rice

Cook Jasmine Rice according to package directions.

Pour enough Olive Oil in heavy skillet to about 1/4 inch deep, heat over medium high heat until shimmering, meanwhile rub all sides of Snapper with Olive Oil and then heavily coat with Seafood Rub.  Fry, turning once in Olive Oil until fish flakes.  It will be crispy and blackened on the outside.  Remove Fish and discard Olive Oil.  Pour Chile Lime Sauce into pan and add Snapper bring to a boil, spooning Sauce over Fish, let simmer for 3 minutes.

Place Rice on Serving Platter and place Snapper on top, pour remaining sauce over all.

I just love Fresh Tomatoes, Basil and Mozzarella Cheese together. 

It is just difficult to serve this salad when one is having a Finger Food Party

This recipe solves that problem by turning the Tomato into the package to deliver these wonderful flavors!

  • Zeema and/or Cherry Tomatoes
  • Canyon Foods Pesto with Pine Nuts
  • Mozzarella Cheese
  • Adam’s Reserve Red Pepper Flakes, optional

Scoop out center of Tomatoes until only outside shell remains. (Save the innards to make great Tomato Soup)

Place a small amount of Pesto in the Tomatoes and then push in a small wedge of Mozzarella Cheese.

Place on Serving Platter and sprinkle with Red Pepper Flakes

  • Salmon Filet
  • Canyon Foods Artichoke & Lemon Pesto

Lightly oil baking sheet with Olive Oil.  Place Salmon skin side down and cover with Pesto.

Bake in 400 degree oven until internal temperature reaches 145 degree, about 15 to 20 minutes.

  • 1 jar Canyon Foods Cajun Creole Sauce
  • 2 pounds Shrimp, peeled and deveined
  • 1 – 4.5 ounce can Petite Diced Tomatoes with Onion, Celery and Bell Pepper
  • Central Market Organics Gluten Free Short Grain Brown Rice

Cook Rice according to package directions

May use Central Market Organics Vegetable Broth (it is gluten free) to increase flavor

Place Tomatoes and Creole Sauce in large heavy skillet and heat to boiling over medium high heat.

Add Shrimp and cook until shrimp are pink.

Serve over Rice and garnish with Bell Pepper Slices

  • 1 jar Canyon Foods Garlic Essence Vinaigrette
  • 8 ounces Gluten Free Pasta
  • 2 pounds Shrimp, peeled and deveined
  • 1 cup Italian Flat Leaf Parsley, chopped
  • 2 Lemons, one for juice, one thinly sliced
  • 1 bunch Asparagus, cut into one inch pieces
  • 1 cup dry white wine
  • 2 teaspoons Gluten Free Flour

Cook Pasta according to package directions, drain and rinse under cool water.

Place Shrimp in large bowl, squeeze juice of one lemon over and add contents of Garlic Essence, retaining garlic cloves, dice cloves and add to shrimp, mix to incorporate, set aside.

Slice second lemon into thin slices, chop Parsley and set aside.

Pour wine into large skillet and boil for 5 minutes to reduce by half

Add Shrimp mixture and cook until shrimp are pink

Add Asparagus, Parsley and Lemon Slices, stir to incorporate.  Mix 2 teaspoons Gluten Free Flour with a few tablespoons water and pour into Shrimp mixture, cook for 2 minutes to thicken sauce.

Serve over cooked pasta.