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Green Eggs and Ham

Posted: April 3, 2013 in Breakfast, Cookwell & Company, Entree, Recipes
Tags: Boerne, Chef Emil, Cooking Connection, Cookwell & Company, Cookwell and Company, Dinner, Easy, egg, egg yolks, eggs, flour tortillas, food, Ham, heb, high heat, Mexican Blend Cheese, recipe, recipes, Shredded Cheese, texas, Tomatillo Salsa

1 jar Cookwell & Company Tomatillo Salsa
4 – 6 Eggs
Ham Slices
Mexican Blend Shredded Cheese

Place Ham Slices in skillet over medium high heat and fry until just beginning to brown

Crack eggs into pan between ham slices, reduce heat to medium and cook until whites just begin to turn

Pour Salsa over all, leaving Egg Yolks exposed, cover and cook until Eggs are near desired degree of doneness

Sprinkle Shredded Cheese over all and recover for 1 to 2 minutes or until Cheese melts

Remove to serving plates and serve with warm Flour Tortillas

Osaka Style Salmon

Posted: March 30, 2013 in Adam's Reserve, Cookwell & Company, Entree, Recipes
Tags: Adam's Reserve, Asian Spice, Baked, Boerne, Chef Emil, Cooking Connection, Cookwell & Company, Cookwell and Company, Dinner, Easy, food, olive oil, osaka style, Ottavio, place salmon, recipe, recipes, salmon, salmon filet, salmon skin, serving dish, vegetarian

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

Seattle Salmon Chowder

Posted: March 29, 2013 in Cookwell & Company, Entree, Recipes, Side Dish
Tags: Boerne, Carrot, Central Market, Chef Emil, Chowder, Cooking Connection, Cookwell & Company, Cookwell and Company, creme fraiche, cup onion, Dill, Dinner, Dutch oven, Easy, food, heb, inch cubes, Onion, Organic, Potatoes, pound salmon, recipe, recipes, salmon, Seattle, tomato soup, vegetarian

1 pound Salmon
1 jar Cookwell & Company Red Pepper & Tomato Soup
1 can Creamed Corn
2 cups small Red Potatoes, halved
1 cup Onion, diced
2 cups Carrot, chopped into 1/4 inch cubes
1 carton Central Market Organics Vegetable Broth
4 tablespoons Butter

Poach Salmon in water or bake in oven until done and flakey

Saute Onion in butter until translucent, add Potatoes and Carrot and mix to incorporate. Add Roasted Red Pepper & Tomato Soup, creamed Corn and Vegetable Broth, bring to boil, reduce heat and simmer for 20 minutes or until vegetables are soft.

Place in serving bowls and garnish with creme fraiche and a sprinkle of dill.

Red Pepper & Couscous Soup

Posted: March 26, 2013 in Cookwell & Company, Entree, Recipes, Side Dish
Tags: Boerne, Chef Emil, Cooking Connection, Cookwell & Company, Cookwell and Company, Dinner, Dutch oven, Easy, food, hearty soup, high heat, inch slices, Italian, Italian Sausage, mild italian sausage, olive oil, Ottavio, pepper slices, Portobello Mushroom, recipe, recipes, Red Pepper, saute, Squash, Tomato, tomato soup, vegetarian

This recipe makes a wonderful, hearty soup that becomes so creamy with the couscous. Should you want to make it vegetarian, just leave out the Italian Sausage.

1 jar Cookwell & Company Red Pepper & Tomato Soup
1 package Mild Italian Sausage
1 cup Israeli Couscous
2 cups Central Market Organics Chicken Broth
2 cups Portobello Mushroom, coarsely chopped
2 cups Squash, coarsely chopped

Using scissors, cut sausage links into 3/4 inch slices and brown in a small amount of Olive Oil. Add Red Pepper & Tomato Soup, Couscous, Chicken Broth and Vegetables.

Bring to a boil over medium high heat, then reduce heat and simmer for 15 minutes.

Remove from heat and cover, let sit for 10 minutes.

More Chicken Broth may be added if you desire a thinner soup.

Garnish with Red Pepper Slices and serve with crusty bread.

Green Curry Shrimp & Rice Salad

Posted: March 19, 2013 in Appetizer, Cookwell & Company, Entree, Global Palate, Recipes, Salad
Tags: 3 color bell pepper, Boerne, Central Market, Chef Emil, Chicken Broth, coldwater shrimp, Cooking Connection, Cookwell & Company, Cookwell and Company, Dinner, Easy, food, Green Curry, heb, Organic, recipe, recipes, Rice, Sauce, Shrimp, Thai, vegetarian

1 pound bag Coldwater Salad Shrimp, thawed
1 jar Global Palate Thai Green Curry Sauce
1 – 7 ounce container diced 3 color Bell Pepper
1 1/2 cups uncooked Rice
3 cups Central Market Organics Chicken Broth

Place Rice, Chicken Broth and 1/2 jar Green Curry Sauce in pot with lid and bring to boil, reduce heat to medium low and cover. Simmer until all liquid is absorbed, about 20 minutes. Remove from heat and let sit covered for 5 minutes. Place Rice, remainder of Curry Sauce, Shrimp and Bell Pepper in a bowl and toss to incorporate all ingredients.

Serve on Lettuce or Cabbage Leaves or just place on serving plate.

Yucatan Chicken Pibil with Creamy Queso Rice

Posted: March 16, 2013 in Cookwell & Company, Entree, Recipes
Tags: banana leaves, Boerne, Chef Emil, Chicken, Chicken Broth, Chiles, Cooking Connection, Cookwell & Company, Cookwell and Company, Dinner, Dutch oven, Easy, exquisite dishes, flour tortillas, food, heb, high heat, Maya, Mayan, Oranges, Organics, Pibil, place rice, Queso, recipe, recipes, Rice, teaspoon salt, Yucatan

I love to travel the Yucatan of Mexico and visit with the wonderful Mayan People.

The exotic flavors that this culture blends together creates some of the most exquisite dishes

One of my favorites is Chicken Pibil, which is cooked inside Banana Leaves……………..

Guess what! I found a ready-made product that is identical to the one created by the Mayan People!

The perfect blend of Mayan Chiles and Oranges…….just amazing…….had to share..

1 package Yucatan Chicken
1 jar Cookwell & Company Queso (gluten free - fat free - sugar free)
1 1/2 cups uncooked Rice
1 carton Central Market Organics Chicken Broth

Place Chicken and Sauce in a Dutch oven or heavy pot over medium high heat and bring to a boil, reduce heat stirring occasionally. Reduce heat to medium and continue to simmer for 35 minutes, shred chicken with two forks and stir to blend well, continue to simmer for 10 more minutes.

Place rice, one teaspoon salt and Chicken Broth in a pot over medium high heat and bring to a boil. Reduce heat to medium low, cover pot. Cook rice for 20 minutes or until liquid has absorbed, remove from heat and let sit covered for 5 minutes. Stir in entire jar of Queso, mixing well.

Place Rice on serving plate and top with Chicken Pibil, serve with hot flour tortillas.

Creamy Bacon Shrimp with Rice

Posted: March 12, 2013 in Basting Oil, Cookwell & Company, Entree, Recipes, Texas on The Plate
Tags: bacon, Bacon Jam, basting oil, Better Than Good, Better Than Good Bacon Jam, Bodacious Soppin' Sauce, Boerne, Chef Emil, Cooking Connection, Cookwell & Company, Cookwell and Company, corn, Dinner, Dutch oven, Easy, food, Herb, Herb Infused Basting Oil, high heat, jam jar, Queso, recipe, recipes, saute, Shrimp, texas

2 pounds Shrimp
1/3 jar Herb Infused Basting Oil
1 jar Better Than Good Bacon Jam
1 jar Cookwell & Company Queso
1 jar Texas on the Plate Soppin’ Sauce

Peel and devein Shrimp, if needed. Saute Shrimp in Basting Oil over medium high heat until just beginning to turn pink.

Add Soppin Sauce’, Queso and Bacon Jam

Mix to incorporate and heat until bubbling and Shrimp are done.

Serve over Poblano & Corn Rice

Bacon Cheddar Biscuits

Posted: March 6, 2013 in Cookwell & Company, Entree, Recipes, Side Dish, Super Bowl Foods
Tags: Bacon Jam, Bake, Better Than Good, Boerne, breakfast, cheddar cheese, cheese nuggets, Chef Emil, Cooking Connection, Cookwell & Company, Cookwell and Company, Dinner, Easy, food, heb, Milk, Nuggets, ounce container, recipe, recipes, Sharp Cheddar, sharp cheddar cheese, Super Bowl, texas, whole wheat, Whole Wheat All Purpose Baking Mix

1- 8 ounce container Sharp Cheddar Cheese Nuggets
1 jar Better Than Good Bacon Jam
2 1/3 cups Whole Wheat All Purpose Baking Mix
1 cup Milk

Mix all ingredients together to incorporate well.

Either place the dough on a surface floured with the Baking Mix and pat out to about 3/4 to one inch thick and then cut out biscuits using Bacon Jam jar

Drop tablespoons of dough onto to a baking sheet that has been lined with non-stick foil

Bake in 400 degree oven for 20 minutes or until done

Texas Style Beef Bourguignon

Posted: March 4, 2013 in Cookwell & Company, Entree, Recipes, Texas on The Plate
Tags: Baby Bella, Beef, Beef Broth, beef cubes, Bodacious, Boerne, Bourguignon, Carrot, carrots, Central Market, Chef Emil, Cooking Connection, Cookwell & Company, Cookwell and Company, cup olive oil, Dinner, Dutch oven, Easy, food, high heat, Mushrooms, olive oil, Organic, Ottavio, Pearl Onion, pearl onions, recipe, recipes, Red Wine, roast, saute, serving dishes, Soppin' Sauce, texas, Texas on the Plate

2 pounds Roast, cubed
1 container Central Market Organics Beef Broth
1 jar Texas on the Plate Soppin’ Sauce
2 cups Bodacious Red Wine
1 bag Pearl Onions
1 – 16 ounce bag Carrot Chips
1 – 10 ounce bag Baby Bella Mushrooms, sliced

Heat 1/2 cup Olive Oil in Dutch oven or heavy pot over high heat, sear Beef Cubes

Add Bodacious Red Wine and bring to boil, boil for 8 minutes

Add Broth, Soppin’ Sauce, Onions, Carrots and Mushrooms

Bring back to a boil, reduce heat and simmer for 45 minutes

Place in serving dishes

Steak Valentino

Posted: February 6, 2013 in Adam's Reserve, Cookwell & Company, Entree, Recipes
Tags: Adam's Reserve, Baby Bella Mushrooms, Bacon Jam, Better Than Good, Billhook Cabernet Sauvignon, Boerne, cabernet sauvignon, Chef Emil, Cooking Connection, Cookwell & Company, Cookwell and Company, Dinner, Easy, food, grill, high heat, olive oil, Ottavio, pan fry, perfect combination, recipe, recipes, red wine mushroom sauce, Rib, rib roast, Ribeye Steak, ribeye steaks, richness, Roast & Steak Rub, texas

The Red Wine & Mushroom Sauce with the Richness of the Bacon Jam added makes the perfect combination

4 Ribeye Steaks
4 tablespoons Ottavio Olive Oil
Adam’s Reserve Rib, Roast and Steak Rub
2 cups Dry Red Wine, such as Billhook Cabernet Sauvignon
1 jar Better Than Good Bacon Jam
2 bags (10 ounces each) Baby Bella Mushrooms, sliced

Rub Steaks with Olive Oil to moisten, then rub with Steak Rub, set aside for 5 to 10 minutes. Grill or Pan Fry steaks until desired degree of doneness is attained. Remove to warm holding area.

Place Mushrooms in same pan over high heat, add Bacon Jam and stir to coat well, when hot add Wine and continue to cook on high heat until wine reduces, about 15 to 20 minutes.

Serve Red Wine Mushroom Sauce over Steaks.

Perfect with Potatoes Antoinette

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