Posts Tagged ‘Better Than Good’

  • 1 jar Better Than Good Bacon Jam
  • 1 – 6 ounce cup Plain Greek Yogurt
  • 1/2 Red Onion, diced
  • 1/3 cup Roasted Sunflower Seeds
  • 6 cups Broccoli Florets, chopped

 

 

 

 

 

 

Mix Bacon Jam and Yogurt together in a large bowl, until well incorporated.

Add remaining ingredients and toss until well mixed.

Chill until ready to serve, can be made the day ahead

  • 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

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Toss Shrimp with Extra Virgin Olive Oil and season with Southwest Seasoning, set aside

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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.

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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

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  • 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

  • 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

or

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

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

  • 1 bag Brussel Sprouts
  • 1 jar Robert’s Reserve Roasted Red Pepper & Onion
  • 2 tablespoons Adam’s Reserve House Rub
  • 1/2 jar Better Than Good Bacon Jam

Place Brussel Sprouts in pot over medium high heat with 3/4 cup water and House Rub, cover and simmer for 10 minutes.

Add Roasted Red Pepper and Onion, stir to incorporate, re-cover and simmer 10 minutes more

Add Bacon Jam, stir to incorporate and simmer uncovered for 5 minutes, If too liquid, leave lid off and simmer until desired consistency is attained

  • 1 1/2 cups Granulated Sugar
  • 1/4 cup Water
  • 8 ounce bag Roasted, Salted, Pecan Halves, very coarsely chopped
  • 1 jar Better Than Good Bacon Jam
  • 2 tablespoons Butter
  • Salt Flakes

Place Sugar and Water in heavy pot over high heat and cook until Sugar becomes almost clear, about 3 minutes.

Add Pecans and continue to cook until mixture turns brown.  If mixture is too thick and granular, add 2 more tablespoons water.

Add Butter and Bacon Jam and reduce heat to medium high and continue to cook about 7 minutes.

Immediately pour onto cookie sheet lined with non-stick aluminum foil, sprinkle with salt flakes

Cool for 1 or 2 hours and break into pieces

  • 2 – 1 pound cans vegetarian Baked Beans
  • 1 – 14.5 ounce can Fire Roasted Tomatoes with Garlic
  • 1 jar Better Than Good Bacon Jam
  • 1 package Crisp Onion

Mix Beans, Tomatoes and Bacon Jam together in a baking dish

Top with Crisp Onions

Bake at 350 degrees until hot and bubbling, about 30 minutes

Serve with Jalapeno Cheese Bread

  • 1 jar Better Than Good Texas Moppin’ Sauce
  • 2 pounds Shrimp, peeled and deveined
  • 1 – 20 ounce container chopped Mango, cut into 3/4 inch chunks
  • 2 – 7 ounce containers Diced Bell Pepper – 3 color
  • 1 tablespoon Adams Reserve Table Grind Black Pepper
  • Central Market Organics Gluten Free Long Grain White Rice
  • Central Market Organics Vegetable Broth

Cook Rice according to package directions, using Vegetable Broth rather than water and Olive Oil instead of butter

Season Shrimp with Black Pepper and set aside

Heat 4 tablespoons Olive Oil in heavy skillet over medium high heat, saute Bell Peppers for 3 minutes

Add Shrimp and cook until pink

Add Mango and mix to incorporate

Add Moppin’ Sauce and heat through, mixing to incorporate.

Serve over Rice

  • 4 Onion Rolls
  • 1 pound Ground Beef
  • 1 jar Better Than Good Bacon Jam
  • 1 egg
  • 1/2 cup breadcrumbs
  • 1 jar Robert’s Reserve Roasted Red Pepper & Onion
  • Cheddar Cheese Slices

Mix ground meat, Bacon Jam, egg and breadcrumbs together until all ingredients are well incorporated.

 

 

 

 

 

 

Form into patties and grill or pan fry until desired degree of doneness is attained.

 

 

 

 

 

 

Top each burger with slice of Cheddar Cheese and heap of Roasted Red Pepper & Onion and get to jammin’!

 

 

 

 

 

 

Serve with German Potato Salad Supreme