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
Cut Potatoes into desired size and boil in water seasoned with most of oil from Herb Infused Basting Oil leaving Herbs at bottom of bottle.
Dice Onion and fry in olive oil until slightly browned
Drain potatoes and return to pot; add onions, remainder of Herb Infused Basting Oil and jar of Better Than Good Bacon Jam. Mix to incorporate and serve warm.
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!
Heat 4 tablespoons Olive Oil in large skillet or Dutch oven over medium high heat. Season Chicken with House Rub and place in skillet and brown all sides. Add Beer and deglaze pan,
then add onion, celery, tomatoes and mushrooms, simmer until chicken is tender and done.
Meanwhile cook Penne Pasta al dente, according to package directions, drain and rinse well with cold water. Set aside.
Add jar of Sweet Heat Sauce to chicken mixture and continue to simmer with lid off until thick glaze is obtained. Pour chicken mixture over Pasta and serve with Salad and crusty bread.
1 – 2 pounds mild Italian Sausage
1 medium sized onion, finely chopped
1 can Great Northern Beans
1 Jar Cookwell & Company Cacciatore Sauce
Garnish – Parmigiano-Reggiano Cheese
