PEACH ORZO SALAD 5 - Peaches, diced and peeled
1-1/2 - Cups Orzo
1/2 - Cup cilantro, chopped
1/2 - Cup pecan pieces
6 - Green onions, diced
1 - Red pepper, chopped
1 - Tablespoon honey
1/2 - Cup virgin olive oil
1/3 - Cup raspberry balsamic vinegar
1 - Lemon zest & juice
1 - Teaspoon salt and a little Pepper, to taste
1 - Cup BRAZOS LEGENDS WILD PEACH SALSA Cook Orzo in boiling water for 8 to 10 minutes. Cool at room temperature. Dice peaches and place in large bowl. Add lemon juice and zest, mix well. Dice red peppers. Cilantro and onions. Add to bowl. Add Orzo. Mix together honey, BRAZOS LEGENDS WILD PEACH SALSA, raspberry balsamic vinegar and olive oil. Add to Orzo and fruit while mixing well. Serve at room temperature. Serves 6-8. Enjoy! Submitted by
Rhonda Archer
Long Beach, CA
SPICY CHEESE & RICE SKILLET 1 - Pound ground beef or pork
1 - Large onion, chopped
2 - Teaspoons minced garlic
1 - Cup chopped green pepper
1 - Tablespoon chili powder
1 - Teaspoon dry mustard
1 - Jar BRAZOS LEGENDS ENCHILADA SAUCE
3 - Cups cooked rice
1 - Can kidney beans, drained
1 - Jar BRAZOS LEGENDS CHUCKBOX SPICY CHEESE DIP
2 - Cups tortilla chips, crushed
1 - Large chopped tomato (optional) Brown meat in large skillet, stir to crumble, salt and pepper to taste. Brain, reserving 2 Tablespoons drippings in same skillet; add onions, garlic, green pepper, chili powder and mustard. Saute until onions are soft. Stir in BRAZOS LEGENDS ENCHILADA SAUCE, rice and kidney beans. Cover and heat over over medium/low heat for 6-8 minutes. Reduce heat to low and pour BRAZOS LEGENDS CHUCKBOX SPICY CHEESE DIP over the mixture and cover for 2-3 minutes, enough to melt cheese. Remove cover, sprinkle chips on top and serve. Garnish with chopped tomatoes and sour cream if desired. Makes 6-8 Servings. Enjoy! Submitted by
Debbi Wood
Atlanta, GA.
WILD PEACH CHICKEN 4 - Boneless skinless chicken breasts
1 - Jar BRAZOS LEGENDS WILD PEACH SALSA
1 - Fresh peach (optional) Place the chicken breasts in a pan or casserole dish so that no space is left on the sides. Pour the jar of BRAZOS LEGENDS WILD PEACH SALSA on the top of the breasts. If you have a fresh peach, slice it and arrange slices over the chicken. Bake uncovered at 350 degrees for approximately 30 minutes or until chicken is done. Serve over rice or with pasta. Start to finish less than 40 minutes - Just Peachy. Enjoy!
ENCHILADA STACK 5 - Large flour tortillas
2 - Cups cooked chopped chicken or turkey
1 - Jar BRAZOS LEGENDS INDIAN CORN SALSA
1 - Jar BRAZOS LEGENDS ENCHILADA SAUCE
3 - Cups Monterrey Jack cheese shredded Mix together chicken or turkey and BRAZOS LEGENDS INDIAN CORN SALSA. Put 2-3 Tablespoons BRAZOS LEGENDS ENCHILADA SAUCE on bottom of deep 10" pie dish. Layer tortillas add 1/4 of chicken or turkey mixture. Top with cheese. Repeat layers. Top with about 1/3 Cup of BRAZOS LEGENDS ENCHILADA SAUCE. Cover with foil. Bake 350 degrees for 30 minutes. Remove foil, bake 10 more minutes cut into wedges. Makes 4-5 Servings. Enjoy! Submitted by
Rose Frane Mayfair
TURKEY ENCHILADA CASSEROLE 1 - Pound cooked turkey breast shredded
2 - Cups Monterey Jack cheese (shredded and divided)
2 - Cups Cheddar cheese (shredded and divided)
1 - Bunch green onions, sliced
3/4 - Cup sour cream
1/4 - Cup cilantro, minced
1 - Jar BRAZOS LEGENDS BLACKEYED PEA DIP
1 - Jar BRAZOS LEGENDS ENCHILADA SAUCE
12 - Flour tortillas
1/4 - Cup green onion tips, sliced
Salt and freshly ground pepper, to taste Pre-heat oven to 350 degrees. In large bowl combine 1-Cup Monterey Jack cheese, 1-Cup Cheddar cheese, green onions, sour cream, cilantro, turkey, BRAZOS LEGENDS BLACKEYED PEA DIP, salt and pepper. Mix well. Cut tortillas in half, then each half into 1-inch wide strips. Pour all but 1/3-Cup of BRAZOS LEGENDS ENCHILADA SAUCE into another bowl. Add the tortilla strips; toss to coat well. Spread half the tortilla strips in a greased 9 X 13 inch baking dish or 3 quart casserole. Spread turkey mixture over strips. Arrange remaining half of strips on top of turkey mixture. Drizzle remaining 1/3 - BRAZOS LEGENDS ENCHILADA SAUCE over top. Cover and bake for 30 minutes. Remove cover and sprinkle with remaining cheeses. Return to the oven for 10-12 minutes or until cheese is melted and golden. Sprinkle with green onion tops, let sit for 15 minutes before serving. Makes 10-12 servings. Enjoy!
PEACH SALSA SEA BASS TACOS 1 - Sea Bass filet (suggest one pound about 2" thick)
8 - Taco shells
2 - Cups of shredded cabbage or slaw mix
1/2 - Cup fresh chopped cilantro
1 - Jar BRAZOS LEGENDS WILD PEACH SALSA
1 - Tablespoon cilantro, chopped Grill fish indoors or out until filet flakes to the fork (about 6 minutes each side). Salt and pepper lightly. Warm taco shells according to package instructions. Cut the fish into 8 pieces and place on rice in each shell. Top each taco with shredded cabbage and 1.5 oz (almost1/4 cup) of BRAZOS LEGENDS WILD PEACH SALSA and finish with chopped cilantro. Refried beans and rice are great as side dishes. Makes 4 servings (2 tacos per serving). Enjoy! Submitted by
Vidal Ramous
Miami, FL.
BEEF & BEAN SOUP 1 - Pound lean ground beef
1 - Cup chopped onion
2 - Teaspoons minced garlic
2 - Teaspoons chili powder
1 - Jar BRAZOS LEGENDS BLACKEYED PEA DIP
1 - 14 1/2oz. can low sodium chicken broth
1 - 15oz. can pinto beans, drained
3 - Tablespoons minced cilantro
1/2 - Cup shredded cheddar cheese In a large saucepan brown and crumble ground beef, drain grease. Stir in onion, garlic and chili powder; cook and stir until onion is soft, about 3-4 minutes. Stir in BRAZOS LEGENDS BLACKEYED PEA DIP, chicken broth and pinto beans. Bring to a boil, lower heat and simmer about 15 minutes. Serve in soup bowls and garnish with cilantro and cheese. Serves 6. Enjoy! Submitted by
Debbi Wood
Atlanta, GA.
JUST FOR LUCK BLACKEYED PEA SAUCE 1 - Jar BRAZOS LEGENDS BLACKEYED PEA DIP
1/4 to 1/2 - Cup Half & Half Puree in blender or food processor 1 jar BRAZOS LEGENDS BLACKEYED PEA DIP. Add 1/4 to 1/2 cup half & half. Warm slowly use as sauce over cooked chicken pieces. Enjoy!
SWEET & SPICY CHICKEN 2 - Cups of half & half
1 - Jar BRAZOS LEGENDS ROASTED RASPBERRY CHIPOTLE SAUCE
or 1 - Jar BRAZOS LEGENDS PINEAPPLE PEACH CHIPOTLE SAUCE
1 - Jar BRAZOS LEGENDS WILD PEACH SALSA Saute chicken tenderloins in skillet for a few minutes on each sie. Spoon BRAZOS LEGENDS WILD PEACH SALSA, BRAZOS LEGENDS ROASTED RASPBERRY CHIPOTLE SAUCE OR BRAZOS LEGENDS PINEAPPLE PEACH CHIPOTLE SAUCE over chicken. Cover and continue cooking about 10 minutes. Add the half & half. Simmer uncovered until thickened. Enjoy!
Mercado Skillet Saute for Mexican Pasta 1 - Package of your favorite pasta, we like the linguini
1 - 10oz bottle of MERCADO MEXICAN SAUCE
1 - Green bell pepper (chopped)
1 - Small white onion (chopped)
1 - Small jalapeno (chopped)
1 - Cup of chopped cilantro
1 - Cup of chopped green onions
2 - Medium sized tomatoes (diced)
3 - Tbsp olive oil
2 - Chopped chicken breasts or 12 cleaned and peeled shrimp
1 - Cup grated Monterrey Jack or your favorite cheese Saute veggies in olive oil until tender. Add chicken or shrimp and simmer until veggies with the meat untilo the meat is done (7-10 minutes). In a separate pot prepare your favorite pasta. When the pasta is nearly done and just before serving pour the MERCADO MEXICAN SAUCE over the simmering veggies and meat and stir until the sauce is hot. Serve the pasta and pour the MERCADO skillet saute over the pasta and top with sprinkles of your favorite cheese. (Start to finish less than 30 minutes, quick, easy, and great.)
Stampede BBQ Sandwiches Finely chop any left over meat, beef, or chicken (or brown one pound of hamburger if left overs aren't available). Combine in a small skillet the preferred meat and one 10oz bottle of STAMPEDE BARBEQUE SAUCE. Warm the leftovers on low heat until the sauce and meat are good and hot. Serve on your favorite bun, bread, or tortilla, or pour over a baked potato for a great left over treat. If you use fresh hamburger be sure to drain the browned meat well before adding the sauce. (Start to finish less than 20 minutes, if you can find your skillet)
Chuckwagon Cheese Fondue 1 - Jar CHUCKBOX SPICY CHEESE DIP
1 - Jar BLACKEYED PEA SALSA
1 - Chafing dish, fondue pot, double broiler or microwave
1 - Bag white corn tortilla chips Combine the contents of one jar each of CHUCKBOX SPICY CHEESE DIP and BLACKEYED PEA DIP and warm by method that keeps the cheese from sticking and or scorching. Stir well and serve warm with tortilla chips. (Start to finish 15 minutes, great for hors-d'oeuvre)
Prickly Pear Cabbage 1 - Head green cabbage
1 - Jar PRICKLY PEAR SALSA
1 - Small container Ranch dressing For each head of cabbage needed, do the following:
Core out the root of the cabbage in a vortex shape with a hole about the size and shape of a pear upsidedown. Peel off a couple of outside leaves. Pour the cavity half full with ranch dressing and fill the rest of the cavity with PRICKLY PEAR SALSA. Cover with the extra leaves and double wrap the whole cabbage head in foil. Pay attention to place the cabbage head in a pan with the cavity open side up. Bake the cabbage for 1 1/2 to 2 hours at 375 degrees or until the cabbage is soft to squeeze like a baked potato. When the cabbage is done, roll back the foil and remove the top leaves. With a sharp knife slice and mix inside the cabbage head until most of the leaves are cut and mixed. Serve with tongs or a spoon out of the cabbage head for a fabulous surprise veggie treat. Hint: you can cook this cabbage outside on your bar-b-que pit as well. Allow 2 hours for cooking. It's not fast but it's great. The ranch dressing and the PRICKLY PEAR SALSA cook down in the veins of the leaves and create a flavor like you have never enjoyed. I have seen teenagers that would never eat cabbage, come back for seconds. Try it.
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