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
Heat Olive Oil in Dutch oven or heavy pot over medium high heat; meanwhile, coat pork with olive oil and then season with Southwest Ancho Sear ‘n Crust. Place in hot oil and sear all sides until browned.
Add Pasilla de Oaxaca, corn, zucchini and carrot chips, stir to incorporate.
Cover and simmer until meat is done and carrots are tender. Add Central Market Organics Vegetable Broth if needed.
Combine beans in large bowl and mash with a fork,
Add Breadcrumbs, Corn, Egg and Sauce, mix to incorporate ingredients.
Form mixture into patties, place patties in hot olive oil over medium high heat and cook until brown and slightly crispy.
Serve with Texas on The Plate Chipotle Ketchup
Preheat oven to 400 degrees. Spray an 8 by 8 inch casserole dish with cooking spray.
Add Corn, Cream Cheese, Bell Pepper and Southwest Dip to dish.
Place dish in microwave for about 3 minutes to soften cream cheese and begin defrosting of corn.
Remove and mix ingredients together to incorporate well.
Place in oven and bake for 30 minutes or until onions are golden brown and dish is bubbling.
Get ready for the compliments!
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.
Enjoy!!
