Showing posts with label pick. Show all posts
Showing posts with label pick. Show all posts
Friday, February 13, 2015
January HEB Primo Pick Cookwell Company Agave Dijon Glaze Featuring Agave Dijon Chicken and Apples
This month’s HEB Primo Pick featured product is Agave Dijon Glaze from Texas-based Cookwell & Company. Cookwell imakes a full line of soup starters and delicious gumbo starters, salad dressings/marinades, and sauces! Agave Dijon Glaze contains pure agave nectar (similar to honey), Dijon-style mustard, tequila, fresh orange juice, rice wine vinegar, and a special blend of seasonings. The glaze is tasty and extremely versatile: it can be used to glaze salmon, pork chops or chicken…and it makes a wonderful dip for chicken strips too!
I used this sweet-tangy sauce to make a quick and healthy dinner for us the other night. I found a great recipe for Dijon Chicken with Apples on Cookwell’s website, and I knew that it was exactly what I was looking for to highlight this yummy sauce. It doesnt get much simpler: chopped chicken tenders and diced apple are sautéed quickly. Then theyre flavored with the Agave Dijon Glaze, which coats the chicken and apples. I tweaked their recipe just a bit...I added some fresh thyme and a finely diced shallot that I had on hand in my kitchen. It took less than 30 minutes to make this quick skillet meal. That was just enough time to cook a pot of rice to round out this super-quick skillet meal. We loved the combination of flavors in this dish...and wait until you see how easy it is to make!Agave-Dijon Chicken and Apples
adapted from Cookwell & Company
Step 1: Add 2 tbs. olive oil to a large non-stick skillet and heat over med-high heat. Add 1 lb. diced chicken tenders and season with salt and pepper to taste. Saute the chicken until browned on all sides, stirring constantly. Turn the heat to medium and add the following ingredients: 1 diced honeycrisp apple (peeled and cored), 2 tbs. finely diced shallot, 2 sprigs fresh thyme, and ½ cup white wine – I used pinot grigio. Cook over medium heat for 15 minutes, stirring every few minutes. The apples should be cooked by then -- you want them to hold their shape and be slightly al dente.
Step 2: Add ½ cup Cookwell & Company Agave-Dijon Glaze and stir to evenly combine with the other ingredients. Cook for 5 minutes, until the sauce has thickened and coated/glazed the apple and chicken. Remove the thyme stems and serve the chicken mixture over your favorite rice. I cooked a package of garlic-butter rice, which worked nicely with the flavors of the chicken and apples.
This dish has a lot of flavor going on – chicken and the sweet-tart apples coated in a sweetly citrus glaze balanced with just a hint of Dijon mustard. The shallot and thyme provided a really nice balance of earthy background flavors to the sweetness of the dish, so Im glad I added them in.
Michael and I both really enjoyed this dish...and I especially liked that it only dirtied one pan and was ready to eat in less than 30 minutes. Can’t beat that! This recipe will be part of my ongoing weeknight dinner rotation for sure. My Texas readers can find Cookwell & Company Agave Dijon Glaze --and all HEB Primo Picks -- at their local HEB grocery store.
Monday, February 2, 2015
Spicy One Dish Goodness That Green Sauce Spicy Chicken and Rice Featuring HEBs Primo Pick That Green Sauce
I’m so excited to announce my new partnership with Texas-based grocery chain HEB! Starting with today’s post, The Weekend Gourmet is going to be featuring one of their Primo Picks each month. Primo Picks are unique, tasty and cool products you likely have never heard of or tried before – some of them unique to HEB. Each month, I’ll introduce the featured product, share my thoughts, and showcase a recipe using the product as an ingredient. I’m kicking things off with an HEB-brand product: their addictive That Green Sauce.
That Green Sauce is a dip/sauce that is made from jalapenos and other ingredients. It is indeed green, and it packs quite a punch…more than I was expecting, actually! It’s labeled Medium on the jar, but I would personally place it more in the Hot category. It’s spicy, delicious, and addictive! You can eat it right out of the jar with tortilla chips for a snack, pour it over scrambled eggs at breakfast…or you can use it to create a spicy one-dish dinner! I decided to make a spicy version of a comfort classic: chicken and rice. My That Green Sauce Spicy Chicken and Rice is perfect for busy weeknights. Once you mix the ingredients up, the oven does the rest of the work. I used a double shot of That Green Sauce: to flavor the rice AND spread on top of each chicken breast to give the dish some extra kick.
That Green Sauce Spicy
Chicken and Rice
a Weekend Gourmet original
Step 1: Preheat oven to 375. Salt and pepper 1 lb. boneless chicken breasts. Brown chicken on both sides in a skillet with a bit of olive oil over med-high heat. Reserve while you assemble the rest of the dish. Combine the following ingredients in a large mixing bowl: 1 can reduced-fat cream of chicken soup, ½ cup HEB That Green Sauce, ¾ cup converted white rice, ¾ cup frozen corn kernels, 1/3 cup finely chopped onion, 1 tsp. cumin, 1 tsp. coriander, 1 tsp. dried chives, and 1 tsp. chili powder.
Step 2: Stir well to thoroughly combine and spoon into a 13x9 pan or a casserole dish. Place the reserved chicken breasts on top of the rice mixture, cover tightly with foil, and bake for 45 minutes.
Step 3: Remove the foil from the pan and spoon some That Green Sauce on top of each chicken breast and sprinkle with a generous amount of co-jack cheese. Salt and pepper to taste and place back in the oven for 15 minutes, until the cheese is bubbly. To serve, place some of the rice mixture on a plate and top with one of the cheese-topped chicken breasts.
This simple, comforting dish earned high marks from Michael…he said the spice level was perfect and asked for seconds. Husband-approved is always a good sign! For me, the heat of the sauce was tempered just enough by the other ingredients in the dish to notice the heat…but not enough for it to overpower. The rice is creamy, and I loved the addition of corn for texture and flavor.
The chicken stayed moist and juicy and was full of flavor thanks to a smear of That Green Sauce and the melted cheese on top. This recipe’s a keeper! You can find That Green Sauce at all Texas HEB grocery stores. It’s delicious and versatile, so you can bet I’ll be keeping a jar of it on hand in my kitchen at all times! I’m thinking it will make a great component for a really good tortilla soup this winter…
Disclosure: HEB provided me with a jar of That Green Sauce to facilitate this post. My opinions are my own.
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