Pecos BBQ Chicken
Preparation Time: 5 minutes
Cooking Time: 15 minutes
1 pkg. HEB chicken wings and/ drummetts
½ Jar Roberts Reserve Hoisan sauce
2 tbsp Adam’s Reserve Southwest Ancho Seasoning
1 cup chopped cilantro
1. Preheat oven on 400’. Prepare foil lined cookie sheet, spray with non stick spray and set aside.
2. Generously season chicken with Adams and place on pan, do not crowd pan.
3. Cook or grill chicken for 40-45 minutes until almost done.
4. Take out of oven, baste and return for another 5-10 minutes, allow to caramelize on top and Enjoy!
Hatch Black Bean Salad
Preparation time: 10 minutes
Serves 6-8
2 cans Black Beans, drained and rinsed
1 can Corn, sweet or Mexican
½ jar Roberts Reserve Hatch Jalpeno jam
4 oz. Feta Cheese
¼ cup Cilantro, chopped
¼ cup Red Onion, chopped
Mix all ingredients together and serve chilled.
Onion Blossom Potato Salad
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serves 6 to 8
2 pounds red or new potatoes
6 eggs, boiled
1 cup Robert’s reserve Onion Blossom dip
1 cup Mayo
1 small jar green olives, reserve ¼ cup of juice.
½ cup green onions
House rub to taste
1. Wash potatoes. Cut into quarters and place in a 3-quart saucepan. Add enough water to cover potatoes. Place over Medium-High heat and bring to a boil uncovered, 25 minutes or until potatoes are tender. Drain well.
2. Combine onion blossom dip, mayo, green onions, juice from olives and green onions and mix well in small bowl. Then gently fold with warm potatoes and chopped boiled eggs. Season to taste with House rub. Serve at room temperature or cover and chill.
Southwest Grilled corn
Preparation Time: 5 minutes
Cooking Time: 15 minutes
4 Fresh Corn on the cob
½ jar Southwest dip
2 Tbsp Adam’s Reserve Southwest Ancho Seasoning
1 cup chopped cilantro
1. On the grill or boil corn on the cob, cooking about 15 minutes
2. Brush with Southwest dip and sprinkle with green onions or cilantro.
3. Enjoy!