Easy Easter Dishes

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khou.com

Posted on March 30, 2012 at 7:18 AM

Updated Friday, Mar 30 at 7:23 AM

Chicken Empanada with Southwest Avocado Sauce

Makes 16

Ingredients:

  •  2 Packages HEB Prepared Croissant Rolls, refrigerated
  • Filling:
  • 8 oz HEB Fully Cooked Chicken Fajita, Breast, Chopped
  • ¼ cup Frozen Spinach, chopped and thawed
  • 1/8 cup Black beans
  • 1/8 cup Corn
  • 1/8 cup Red bell Pepper
  • ¼ Cup Robert’s Reserve: SW Dip 
  • 2 TBSP Shredded Cheese, Mexican Blend
  • 1 TBSP Adam’s Reserve: Kicked Up Chicken Rub
  • 1 TBSP Grapeseed Oil

 Directions

1.       Preheat Oven to 350 ◦f. Also preheat a large sauté pan 5 minutes over medium heat.

2.       Turn pan heat up to medium high. Add oil

3.       Toss in vegetables; sauté 4-5 minutes to add color and texture.  Mix in chicken, rub and SW DIP

4.       Transfer mixture to a mixing bowl. Add cheese. Mix well

5.       Remove croissant from package. Separate into individual pieces. Place aspoon full of mixture into each roll. Fold over, sealing in the mixture.

6.       Place empanadas on baking sheet.

7.       Bake 15 minutes or until golden brown on top (mixture is already cooked)

 

Cool Southwest Avocado Sauce

Ingredients:

  • 1 Small package HEB Prepared Guacamole
  • 1 Cup Sour Cream
  • 1 TBSP Fresh Cilantro
  • 1/4 – ½ Cup Robert’s Reserve: SW Dip 

 Directions:

1.       Place all ingredients into a blender.

2.       Pulse until blended.

3.       Serve as a great side dip.

 

Texas Caviar

Ingredients:

  •    2 Can             Black Eye Peas: Drained, not rinsed 
  •    1Jar                Robert’s Red Pepper and Onion Dip
  •    1 Container    H-E-B Pico De Gallo (Produce Section)
  •    1 TBSP             Adam’s House Rub

 Directions:

1.       Drain Peas, do not rinse.

2.       Mix together all ingredients.

3.       Serve with your favorite: Water Cracker or Flat Bread


Spiced Up Jalapeno Potato Salad

Ingredients:

  • 2-3   lb Potatoes
  • 2      Tablespoons Adam’s Rub: House or SouthWest  Ancho
  • 1      Bunch Green Onions or Chives , sliced
  • ½     Cup Mayonnaise
  • ½     Jar Robert’s Jalapeno Dip
  •         Salt

Directions:

1.       Place potatoes in pot with cold water and salt. Bring to boil until potatoes are tender. Test with fork. Drain off water, do not rinse.

2.       Cut potatoes into large chunks. Place potatoes onto large baking sheet to cool.

3.       Mix together cooled potatoes, green onions, mayo and Dip.

4.       Place mixed salad into refrigerator and chill. Add Rub to  taste before serving. 

 

 Quick Pasta Salad

Ingredients:

  •  1 Package pasta, Penne, Cooked To Directions
  • 1 Lb Shrimp: 45-50
  • 1 TBSP Citrus Seafood Rub
  • 1 TBSP HEB Basting Oil
  •  
  • ¼ Cup Robert’s Reserve: Lemon Dill Caper Sauce
  • ¼ Cup Artichoke hearts, marinated, drained
  • ¼ Cup Tomatoes,  Diced
  • ¼ Cup Mushrooms, canned, drained
  • ¼ Cup HEB Sundried Tomato and Basil Feta Cheese
  • ¼ Cup Bell Peppers, Mixed Colors, Diced
  • ¼ Cup Green Onions, Sliced

 Directions:

1.       Cook Pasta according to directions, cool

2.       Mix together shrimp, basting oil and citrus rub. Grill or sauté shrimp 10 minutes. Cool

3.       Toss together cooled ingredients and everything else in a large bowl.

4.       Can be serve immediately or refrigerate over night for the best favor.

 

 

 

 

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