Easy | Chef Emil's

Posts Tagged ‘Easy’

Chocolate and Caramel Refrigerator Cake

Posted: June 5, 2013 in Recipes, Dessert, Green Valley Ranch
Tags: Agave, Boerne, Cake, Caramel, caramel sauce, Chef Emil, Chocolate, chocolate layer, chocolate sauce, Cooking Connection, cool whip, dessert, Dinner, Easy, food, Graham Cracker, graham crackers, Green Valley Ranch, heavy whipping cream, Instant Pudding, maldon sea salt, no bake, recipe, recipes, refrigerator, vanilla pudding, vegetarian

1 jar Green Valley Ranch Agave Chocolate Sauce
1 jar Green Valley Ranch Agave Caramel Sauce
1 box Graham Crackers
2 boxes Instant Vanilla Pudding
4 cups Heavy Whipping Cream or Half and Half
1 container Cool Whip

Place a double layer of Graham Crackers in bottom of 13 X 9 inch pan

Mix Chocolate Sauce with 1 box of Pudding and 2 cups of Cream, whisk until thickened, pour over Graham Crackers and spread evenly

Place single layer of Graham Crackers over Chocolate layer

Mix Caramel Sauce with 1 box of Pudding and 2 cups of Cream, whisk until thickened, pour over Graham Crackers and spread evenly

Place single layer of Graham Crackers over Caramel layer

Spread Cool Whip over Graham Crackers and top with Pecan Pieces, if desired

Place in refrigerator overnight, slice and serve

Mango & Green Apple Napoleons

Posted: June 3, 2013 in Cookwell & Company, Dessert, Recipes
Tags: Boerne, Chef Emil, Cooking Connection, Cookwell & Company, Cookwell and Company, cool whip, dessert, Easy, food, graham crackers, Green Apple, half and half, heavy whipping cream, inch pan, Instant Vanilla Pudding, Mango, Pecan, pecan pieces, pudding mixture, recipe, recipes, sweet heat, Sweet Heat Sauce, vanilla pudding, vegetarian

This dessert only takes about 5 minutes to assemble and needs no baking.

1 jar Cookwell & Company Sweet Heat Sauce
1 large package Instant Vanilla Pudding
2 cups Heavy Whipping Cream or Half & Half
1 box Graham Crackers
1 container Cool Whip
Pecan Pieces, optional

Combine Sweet Heat Sauce, Vanilla Pudding and Whipping Cream, whisk until well incorporated and thick

Place layer of Graham Crackers in a 13 X 9 inch pan and top with layer of pudding mixture, repeat layer of Graham Crackers and Pudding Mixture

End with layer of Graham Crackers and top with Cool Whip and garnish with Pecans, if desired

Place in refrigerator for at least ne hour or preferably overnight

Cut into bars or squares to serve

Shrimp Dip Veracruz Style

Posted: June 2, 2013 in Appetizer, Cookwell & Company, Recipes, Super Bowl Foods
Tags: Boerne, Chef Emil, Cooking Connection, Cookwell & Company, Cookwell and Company, crackers, Cream Cheese, dessert, Dinner, Easy, Flatbread, food, recipe, recipes, salad shrimp, Shrimp, vegetarian, veracruz, Veracruz Sauce, Whipped Cream Cheese

1 pound Salad Shrimp, thawed
1 jar Cookwell & Company Veracruz Sauce
1 container Whipped Cream Cheese

Mix all ingredients together until well incorporated.

Serve with Flatbread or Crackers. Garnish with Cilantro

May be served hot or cold

Ivory King Salmon Veracruz

Posted: June 1, 2013 in Adam's Reserve, Cookwell & Company, Entree, Recipes
Tags: Cookwell & Company, Cooking Connection, Chef Emil, Adam's Reserve, Easy, Boerne, Dinner, high heat, salmon filets, olive oil, extra virgin olive oil, Cookwell and Company, Ottavio, vegetarian, food, pan fry, recipe, recipes, place salmon, cup olive oil, salmon skin, Ivory, King Salmon, Veracruz Sauce, Southwest Rub

Ivory King Salmon Filets

Cookwell & Company Veracruz Sauce

Adam’s Reserve Southwest Rub

Coat Salmon with Extra Virgin Olive Oil and season with Southwest Rub

Heat 1/2 cup Olive Oil in heavy skillet over medium high heat until shimmering, fry Salmon, skin side down first and then turn until crispy and desired degree of doneness is attained.

Heat Veracruz Sauce until bubbling. Place Salmon on serving plate and spoon hot Veracruz Sauce over. Serve with Steamed Rice

Hunter’s Style Chicken Cacciatore

Posted: May 30, 2013 in Adam's Reserve, Cookwell & Company, Entree, Recipes
Tags: Adam's Reserve, Baker's Scoop Seasoned Frying Flour, Boerne, Cacciatore, Chef Emil, Chicken, Cooking Connection, Cookwell & Company, Cookwell and Company, Dinner, Dutch oven, Easy, extra virgin olive oil, First Timer, food, literature, mix flour, olive oil, Ottavio, pan fry, recipe, recipes, Red Blend, Red Wine, Spanish Thyme, virgin olive oil

2 pounds Chicken – we used boneless, skinless thighs
1 jar Cookwell & Company Cacciatore Sauce
1 cup medium bodied Red Wine – we used First Timer Red Blend
Baker’s Scoop Seasoned Frying Flour
Adam’s Reserve Spanish Thyme
1/2 cup Extra Virgin Olive Oil

Mix Flour and Thyme together, add Chicken one piece at a time, and turn to coat evenly with flour.

Heat Olive Oil in Dutch oven or heavy pot over high heat until shimmering, add Chicken and brown all sides, remove to holding plate.

Drain any excess oil from pot, return to heat and add Red Wine, simmer for 2 minutes, add Chicken, turning to coast with wine, simmer for 7 minutes.

Pour Cacciatore Sauce over Chicken and turn Chicken to incorporate Sauce and Chicken together.

Cover and reduce heat to medium, simmer for 5 to 10 minutes or until Chicken is tender.

Serve with Rice or Pasta

Rainbow Salad

Posted: May 29, 2013 in Cookwell & Company, Entree, Global Palate, Recipes, Side Dish
Tags: Boerne, Chef Emil, Chow Mein Noodles, Cooking Connection, Cookwell & Company, Cookwell and Company, Dinner, Easy, food, Lime, lime wedges, Mann's, miso dressing, palate, Rainbow Salad, recipe, recipes, serving dishes, Shrimp, Tangerine Miso Dressing, vegetarian

1 package Mann’s Rainbow Salad
Global Palate Tangerine Miso Dressing
Chow Mein Noodles

Mix Rainbow Salad with Tangerine Miso Dressing, tossing to incorporate well

Place on Serving Dishes and Top with Chow Mein Noodles

Garnish with Lime Wedges

Shrimp or Thinly Sliced Chicken can easily be added to this to create an entrée…..

Teriyaki Shrimp with Rice

Posted: May 27, 2013 in Recipes, Entree, Adam's Reserve, Cookwell & Company
Tags: Adam's Reserve, Boerne, Chef Emil, Citrus Seafood Rub, cook rice, Cooking Connection, Cookwell & Company, Cookwell and Company, Dinner, Easy, extra virgin olive oil, food, green onion, jasmine rice, olive oil, Ottavio, package directions, recipe, recipes, saute, Shrimp, Teriyaki Glaze, vegetarian, virgin olive oil

2 pounds uncooked Shrimp, peeled & deveined
4 tablespoons Adam’s Reserve Citrus Seafood Rub
1/4 cup Extra Virgin Olive Oil
1 bottle Cookwell & Company Teriyaki Glaze
2 bunches Green Onion, sliced
Jasmine Rice

Cook Rice according to package directions

Heat Olive Oil in heavy skillet, season Shrimp with Citrus Rub

Saute in Olive Oil until just turning pink, add Green Onion and Teriyaki Glaze, heat until bubbling

Serve over Rice

Tangerine Miso Shrimp & Cous Cous Salad

Posted: May 26, 2013 in Appetizer, Entree, Global Palate, Recipes, Side Dish
Tags: Avocado, avocados, Boerne, Chef Emil, Cooking Connection, Cookwell & Company, Cookwell and Company, Cous Cous, diced, Dinner, Dressing, Easy, food, green onion, green onions, Israeli, Lime, lime wedges, Pasta, recipe, recipes, salad shrimp, serving dish, Shrimp, sliced, Tangerine Miso, vegetarian, wedges

1 jar Global Palate Tangerine Miso Dressing
1 pound Salad Shrimp, thawed
1 1/2 cups Israeli Cous Cous
1 lime, cut into wedges
2 Avocados, diced
2 bunches Green Onion, sliced

Cook Cous Cous according to package directions, fluff with fork and place in refrigerator

Combine Tangerine Dressing, Shrimp, Cous Cous, Avocados and Green Onions together in large bowl and mix to incorporate well

Place in Serving Dish and top with Lime Wedges

Sweet Ancho Chile Graham Cracker Pie

Posted: May 25, 2013 in Recipes, Dessert, Canyon Foods
Tags: Cooking Connection, Chef Emil, Easy, Boerne, Dinner, Canyon Foods, food, dessert, recipes, ancho chile, banana, vanilla pudding, Instant Vanilla Pudding, Graham Cracker, mixer bowl, Heavy Cream, Sweet Ancho Chile Relish, graham crackers, cool whip, inch pan

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.

Teriyaki Burgers with Tangerine Miso Slaw

Posted: May 24, 2013 in Adam's Reserve, Burgers, Cookwell & Company, Entree, Global Palate, Recipes
Tags: Adam's Reserve, Boerne, burger, Chef Emil, Chuck Burgers, coleslaw, Cooking Connection, Cookwell & Company, Cookwell and Company, Dinner, Easy, food, Foot Ball, frying pan, grill, hamburger, House Rub, miso, palate, recipe, recipes, Super Bowl, Tangerine Miso Dressing, Teriyaki Glaze, texas

For the Slaw:

1 -14 ounce bag Coleslaw
1/2 – 1 jar Global Palate Tangerine Miso Dressing

For the Burger

Chuck Burgers
Adams Reserve House Rub
Cookwell & Company Teriyaki Glaze

Mix Slaw and Dressing together and place in refrigerator.

Season Burgers with House Rub then dip in Teriyaki Glaze to coat

Place on Grill and cook until desired degree of doneness is attained.

May also be prepared in oven or frying pan

Place Burger on Warm Bun and top with Slaw

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