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Posts Tagged ‘ounce package’

Ham & Pasta Salad

Posted: April 2, 2013 in Canyon Foods, Entree, Recipes, Salad
Tags: al dente, Asparagus, Basil Pesto, Boerne, bunch asparagus, Champagne Tomatoes, Chef Emil, cook pasta, Cooking Connection, Dinner, Easy, food, Giardiniera, greek yogurt, Ham, Macaroni, ounce package, pasta al dente, recipe, recipes, refreshing salad, Salad

Ever wondered with do to with left-over ham and get tired of the beans and ham routine?

Try this refreshing salad……….

4 cups Ham, cubed
1 – 16 ounce package Salad Macaroni
1 pint Champagne Tomatoes, halved
1 bunch Asparagus, sliced
1 cup plain Greek Yogurt
1 jar Canyon Foods Basil Pesto
1 jar Canyon Foods Giardiniera Relish

Cook Pasta al dente according to package directions.

Chop and cube all ingredients.

Mix Pasta, Ham, Yogurt, Tomatoes, Asparagus, Pesto and Giardiniera together in a large bowl. Add 1 – 2 teaspoons of salt, as desired.

Refrigerate and serve over lettuce leaves.

Raspberry Delights

Posted: January 19, 2013 in Appetizer, Dessert, Recipes, Robert's Reserve
Tags: Boerne, breakfast, cheese mixture, Chef Emil, Cooking Connection, Crescent Rolls, dessert, Dinner, Easy, food, Foot Ball, Mascarpone Cheese, ounce package, raspberry, Raspberry Chipotle Sauce, recipe, recipes, Red Wine, Robert's Reserve, serving dish, vegetarian

8 ounce package Mascarpone Cheese
1/2 bottle Robert’s Reserve Raspberry Chipotle Sauce
2 tubes Crescent Rolls

Preheat oven to 375 degrees. Combine Mascarpone and Raspberry Chipotle in mixing bowl until well incorporated.

Line cookie sheet with foil. Place heaping teaspoon of Cheese Mixture on Crescent piece and roll up.

Bake until golden brown.

Remove from oven and let cool prior to placing on Serving Dish, great with Red Wine!

Bean and Sausage Casserole

Posted: January 8, 2013 in Entree, Green Valley Ranch, Recipes
Tags: Agave, baby spinach, baguette, Boerne, Bush's, Chef Emil, cook sausage, Cooking Connection, Dinner, Dutch oven, Easy, food, Great Northern Beans, Green Valley Ranch, Ground Light Sausage, jalapeno, Kale, Marionberry, Onion, ounce container, ounce package, Parmigiano Reggiano, recipe, recipes, Sauce, saute, Spinach, Tampenade, Tomato

1 – 16 ounce package Ground Light Sausage
1 – 11 ounce container Chopped Onion
1 jar Green Valley Ranch Marionberry and Jalapeno Sauce
2 cans Great Northern Beans
1 jar Tomato Tapenade
1 carton Baby Spinach & Baby Kale mix
Sliced Baguette
Grated Parmigiano Reggiano

Cook Sausage in large heavy pot until no longer pink, add Onion and continue to saute for 7 minutes, add Tapenade, Beans and Marionberry Sauce, bring to a boil and add Spinach and Kale, cook for 3 minutes or until greens are wilted.

Pour mixture into a 13 X 9 inch baking dish and top with Sliced Baguette pieces and then Parmigiano Reggiano Cheese.

Bake in 375 degree oven until bubbling and cheese is browned.

Spoon onto serving plates and enjoy!

Green Chile Enchilada Casserole

Posted: November 16, 2012 in Cookwell & Company, Entree, Recipes
Tags: Boerne, casserole, Chef Emil, Chicken, chile stew, Cooking Connection, Cookwell & Company, Cookwell and Company, corn tortillas, Dinner, Easy, food, Foot Ball, Green Chile, ounce container, ounce package, recipe, recipes, Shredded Cheese, Sour Cream, yellow corn

1 jar Cookwell & Company Green Chile Stew
1 – 10 count package Yellow Corn Tortillas
1 – 8 ounce package Shredded Mexican Blend Cheese
1 – 8 ounce container Sour Cream
1 – 12 ounce bag Fully Cooked Chicken Breast, thawed and chopped

Thaw Chicken Breast in microwave and chop into bite sized pieces.

Heat Green Chile Stew and Sour Cream in pot over medium high heat

Add Chicken pieces

Place layer of torn tortillas in a 13 X 9 inch baking dish

Top with layer of Chicken – Green Chile Stew mixture

Sprinkle with small amount of Shredded Cheese

Repeat this process, ending with Chicken – Green Chile Stew Mixture and top with remainder of Shredded Cheese

Bake in 400 degree oven until hot and bubbly, about 20 minutes.

Perfect for a cold evening

Green Chile and Pulled Pork Mac & Cheese

Posted: November 11, 2012 in Cookwell & Company, Entree, Recipes
Tags: Bake, Boerne, cheese mixture, Chef Emil, chile stew, Cooking Connection, Cookwell & Company, Cookwell and Company, Dinner, Easy, food, Mac & Cheese, mac and cheese, ounce package, Pulled Pork, recipe, recipes, shredded cheddar cheese

1 – 16 ounce package uncooked Pasta
1 can Cheddar Cheese Soup plus one can Milk
1 jar Cookwell & Company Green Chile Stew
1 – 16 ounce package Natural Pulled Pork
1 – 8 ounce bag Shredded Cheddar Cheese

Cook pasta according to package directions, drain. Heat soup, milk and Green Chile Stew in pot until well incorporated and hot. Heat Pulled Pork in microwave for two minutes.

Place Pasta in a 13 X 9 inch baking dish, add Pulled Pork and mix to incorporate.

Pour Green Chile – Cheese mixture over and mix to incorporate well.

Top with Shredded Cheddar Cheese and bake in 350 degree oven for 15 to 20 minutes or until cheese id melted and casserole is hot.

Summer Tortellini Salad

Posted: July 16, 2012 in Adam's Reserve, Canyon Foods, Entree, Recipes, Salad, Side Dish
Tags: Adam's Reserve, Artichoke, Artichoke & Lemon Pesto, Bell Pepper, Boerne, Buitoni, bunch asparagus, Canyon Foods, Chef Emil, Chicken, cook pasta, Cooking Connection, Dinner, Easy, food, Herb, Italian, Italian Seasoning, Lemon, nbsp nbsp nbsp nbsp nbsp, olive oil, Ottavio, ounce package, Pasta, pasta al dente, recipe, recipes, Red Bell Pepper, sweet tomatoes, Tortellini, vegetarian, Zeema Tomatoes

1 – 20 ounce package Buitoni Chicken Herb Tortellini
1 jar Canyon Foods Artichoke & Lemon Pesto
1 package Zeema Sweet Tomatoes, halved
1 bunch Asparagus, cut into one inch pieces
1 Red Bell Pepper, seeded and diced
2 teaspoons Adam’s Reserve Italian Seasoning

Cook pasta al dente, according to package directions. Mix all ingredients together to incorporate.

Serve Cold.

Tuscan Chicken and Pasta

Posted: April 18, 2012 in Cookwell & Company, Entree, Recipes
Tags: asiago, basting oil, Boerne, calamata, cheese, cheese bread, Chef Emil, Chicken, chicken breast, cook pasta, Cooking Connection, Dinner, Easy, fettuccini, food, Italian, kalamata, Lemon, olive, ounce package, Pasta, recipe, recipes, squeeze lemon, sun dried tomatoes, sundried tomato, tuscan

1 bag Fully Cooked Chicken Breast Chunks
1 -16 ounce bag Fettuccine Pasta
1 bottle H-E-B Basting Oil
Juice from one Lemon
1/2 cup diced sun-dried Tomatoes
2/3 cup coarsely chopped Kalamata Olives
1 – 6 ounce package shredded Parmesan Cheese

Cook Pasta in boiling water according to package directions, with 4 tablespoons Basting Oil added to water. Drain well under cold running water and return to pot. Meanwhile, heat chicken to package directions and cut pieces in half or bite sized pieces.

Shake Basting Oil well and pour over pasta, squeeze lemon juice over and add: tomatoes, olives, chicken and cheese. Toss to incorporate and serve with Asiago Cheese Bread.

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