Cooking with Texas Brew, Great Recipes Using Texas Brew Salsa

by Texas Brew Products is Simply Salsalicious

Copyright © 2012 Texas Brew Products All right reserved.

Editor: Brenda Craig, Designer: Duane Craig

Cover Illustrator: Tim Williams, www.twillustration.com

Manufactured in the United States of America

No part of this publication may be reproduced without the expressed written permission of Texas Brew

Products

While every precaution has been taken in the preparation of this book, the

publisher and author assume no responsibility for errors or omissions, or for

damages resulting from the use of the information contained herein.

Where recipes recommend using “Mild” Texas Brew Honey Roasted Chipotle Salsa for a spicier flavor

you may substitute “Medium or Hot” Texas Brew Honey Roasted Chipotle Salsa.

Texas Brew Honey Roasted Salsa is available Select HEBs or order online at

www.texasbrewsalsa.com, or at Select Whole Foods, Specs, Green Fields Market & other

retailers.

Texas Brew Sauces and Fire Roasted Kale & Bloody Mary Salsa Available Only at HEB Cooking Connection Stores

Gluten Free & Low Sodium

• Strawberry Chipotle Sauce

• Stone Fruit Hatch Chutney Sauce

• Fire Roasted Kale Salsa

• Blue n’ Blackberry Sauce

• Harissa Adobo

• Hatch Harissa

• I’m Your Hucklberry Vinaigrette

• I’m Your Hucklberry Hatch Sauce

• El Chile Catrin, All Purpose Sauce

• El Chile Catrin, Ranchero Sauce

• Bloody Mary Salsa, Medium

• Bloody Mary Salsa, Bold

• Pina Colada Coconut Cream Sauce

• Baja Pina Colada Sauce

Blue n’ Blackberry Warm Kale Salad 1/4 cup Blue n’ Blackberry Sauce 4 cups fresh kale, ribs removed & chopped 5 strips thick bacon diced 1 granny smith apple, cut into matchsticks 1 cup pecans 1 cup dried cranberries 1 clove garlic, grated Salt & pepper to taste

Cook bacon in large pan until crisp. Add all remaining ingredients and cook until kale is

wilted. Place on serving plate and season with salt and pepper Westpointe Village HEB CC

Blue n’ Blackberry Zesty Lemon Thyme Sauce

1/4 cup Texas Brew Blue n’ Blackberry Sauce Zest of 1/2 small lemon Leaves stripped from 6 sprigs fresh thyme 2 Tbsp. olive oil Salt & pepper to taste

Whisk all ingredients till olive oil is incorporated. Serve over lamb chops, fire grilled salmon, pork rib-eyes

Blue n’ Blackberry Salmon Season salmon lightly with salt & pepper or smoked salt Sear salmon 1 1/2 to 2 minutes per side and baste with Blue n’ Blackberry Sauce. Place in 400-degree oven for 2 to 3 minutes Remove from oven and let sit 5 minutes Melt 2 Tbsp. butter in a skillet and add 1/4 cup Blue n” Blackberry Sauce. Heat through and spoon over fillet as you plate.

Texas Brew Seared Blue/Blackberry Pork Tenderloin 1 small pork tenderloin - Adams Reserve All Purpose House Rub &Texas Brew Blue N’ Blackberry Sauce

1. Preheat oven to 500°F 2. Sprinkle roast liberally with AR All Purpose House Rub and sear in a hot

skillet. 3. Place tenderloin on baking sheet and baste with Texas Brew Blue n’

Blackberry Sauce 4. Bake till internal temp reaches 145° to 160°. Remove from oven and rest. (about

15 minutes depending on size of tenderloin 5. Serve sliced and drizzled with warmed TB Blue N’ Blackberry Sauce

Baking times will vary due to the size of your tenderloin and preferred method of

cooking.

Texas Brew Stone Fruit Hatch Chutney Philly Cheese Steak

1/2 + cup Texas Brew Stone Fruit Hatch Chutney Sauce 1 package HEB Thinly Slice Sirloin Beef 4 bolillos 4 Slices Swiss Cheese 1/2 sweet yellow onion, sliced in rings 2 Tbsp. unsalted butter

Heat butter in a pan over medium heat. Add onion and sauté for 3-5 minutes until translucent. Add steak and cook additional 2 to 3 minutes. Top with Texas Brew Stone Fruit Hatch Chutney Sauce and a slice of cheese. Cover and let melt. Place in bolillos. Serve and ENJOY!!!

Suggestion: Cut a large French bread in half. Cover with beef and onions, generously drizzle with Stone Fruit Hatch Chutney Sauce and cover with sliced cheese. Bake in a 350 oven till cheese is melted and bread is crisp.

Texas Brew Hatch Chicken Cheese Ball or Dip 1/4 cup Texas Brew Stone Fruit Hatch Chutney Sauce 1 8 oz. HEB Cream Cheese (not to soft or hard to form a solid ball) 1/3 cooked chicken, chopped (can use HEB precooked Fajita thighs or breast) 1/4 cup Colby or Cheddar Cheese, shredded 1/2 cup HEB Tortilla Chips, crumbled Combine all ingredients together in a bowl, except for the chips. Form into a ball. Roll in chips to completely cover. Serve with crackers. ENJOY!!!

Dip Suggestion: Process softened cream cheese in a food processor. Fold all other ingredients except chips. Spread out in a serving dish and top with crumbled chips.

Texas Brew Fruited Cranberry Meatball Appetizer

1 jar (16 oz.) Texas Brew Honey Roasted Mango, Pineapple, Peach or Apple Cinnamon Salsa or Stone Fruit Hatch Chutney Sauce 2 lbs. fully cooked meatballs (I prefer home style) 1 1/2 to 2 cups pineapple/mango juice, mango juice, pineapple juice or apple juice (add more juice an or more to create more gravy for serving over rice) 1 to 2 Cups Craisins Place meatballs in a large slow cooker. Add salsa, juice, and Craisins and set on high for 1-2 hours until sauce thickens and reduces. Thin with extra juice if too thick. Or mix all the liquid ingredients in a flat skillet or Dutch oven, add meatballs and simmer to desired thickness.

Options: Whisk or stir together Texas Brew Honey Roasted Apple Cinnamon with

1 cup of dark brown sugar and 1 cup of apple jelly. Pour over meatballs in the slow cooker and follow previous instructions or simmer in a flat skillet or Dutch oven. Serve as an appetizer or over rice, angel hair pasta, or with quinoa.

Party Time Salsa Verde Spinach Queso Dip (no spinach)

1 jar of Texas Brew Restaurant Style Green Salsa or Fire Roasted Poblano Verde 1 lb. Velveeta Cheese, cubed (I prefer HEB Easy Melt if available) 8 oz. cream cheese, cubed 1/4 cup chopped cilantro, optional 1/2 cup roasted Poblano, chopped with skin on, optional 1. Microwave: Cube the Velveeta and cream cheese. Place all ingredients in a microwave safe dish. Heat and stir at intervals until the cheese is melted and stir to combine. 2. Oven: preheat oven to 350 °. Place all ingredients in an oven safe dish like a slow cooker insert and bake for about 15 to 25 or as little as 10 minutes depending on your oven and how deep your dish is, so keep an eye on it. Serve when hot and bubbly. If using a slow cooker insert, transfer back to slow cooker and keep warm on a low setting. 3. Slow cooker: place all ingredients in a slow cooker. Heat approximately 1 hour depending on slow cooker until cheese melted and dip is bubbly; stirring occasionally to combine ingredients

Texas Brew Blue n’ Blackberry Crisp Prep time: 15 minutes Cook Time: 35 minutes 5-6 cup frozen bag mixed berries thawed, drained (can use fresh) 1/2 jar Texas Brew Blue n’ Blackberry Sauce 1/2 cup brown sugar 1/2 cup sugar 1/2 stick butter 2 1/2 cup oats Juice from one lemon Zest from one lemon Pinch of Salt In a medium bowls combine berries, zest and juice, Blue n’ Blackberry Sauce, sugar and salt. Place into a greased 9x13 dish. In another bowl, combine oats, butter and brown sugar till well combined. Evenly sprinkle over berries. Place in oven and bake approx. 30-35 minutes or until sides are bubbling and berries are tender. Remove from oven. Serve and ENJOY!!! HEB Cooking Connections Recipe

Texas Brew Cowboy Caviar

1 jar (16 oz.) Texas Brew Honey Roasted Chipotle Salsa Mild, Medium, Hot, Habanero or Fire Roasted Poblano 2 - 15 oz. cans black-eyed peas or black beans, rinsed 1 - 17 oz. can whole kernel corn, drained 1 large avocado, diced 1/2 red onion, chopped 1/4 cup fresh cilantro, chopped Salt and pepper to taste Tortilla chips

Combine all ingredients in a large bowl. Chill if making ahead and serve with tortilla chips.

Texas Brew Cowboy Taco Salad

1 jar/16 oz. Texas Brew Honey Roasted Chipotle Salsa, Mild, Medium or Hot Habanero or Fire Roasted Poblano Salsa 1 lb. ground beef 1 can kidney beans or our favorite beans 1 head of lettuce 1½ cups shredded cheddar cheese 1 large tomato diced 4 green onions, diced Brown ground beef in a large skillet and drain. Add kidney beans and Texas Brew Salsa. Reheat until warm. Shred lettuce and divide onto 4 plates. Dice tomato and green onions. Add to plates. Top with a ladle full of the taco meat. Top with shredded cheese and your favorite Mexican style garnishes

Texas Brew Pub Style Steaks

4 thick sliced HEB Texas Pork Ribeye 4 Tbsp. Adam’s Reserve Rib, Roast & Steak Rub 6 Tbsp. Ottavio Private Reserve Extra Virgin Olive Oil 1/4 cup Bastogne Belgian Ale 1/2 cup Blue n’ Blackberry Sauce (more to taste)

Preheat heavy cast iron to Medium High. Season Steaks with rub and oil

Cook pork steaks about 4-5 minutes on each side

Add Bastogne ale to pan and bring to a boil and let reduce till syrupy.

Pour TB Sauce on pork. Swirl pan to coat and serve.

HEB Cooking Connections Recipe

Strawberry Tortellini & Sausage Pasta Salad 1 lb. HEB Cheese Tortellini (freezer section), cooked according to package directions 2 HEB Natural Smoked Sausage, grilled until warmed through and thinly sliced 1/2 pt. HEB Champagne Sweet Tomatoes, cut in half 2 handfuls HEB Baby Spinach 3 thin slices of red onion, chopped into large pieces

Dressing 1/3 cup Texas Brew Strawberry Chipotle Sauce 1/4 cup Ottavio Private Reserve Olive Oil 1/8 cup 3 Leaf Balsamic Vinegar & 1/4 tsp Kosher salt

Whisk Strawberry Chipotle Sauce, oil, salt and vinegar together in a glass bowl. Set aside. Tastes Great on salads topped with fresh strawberries, but you can also use it to glaze your favorite meats. Great on grilled Steaks, Grilled Chicken breast, and grilled pork ribs.

Salad In a large bowl, toss together tortellini, sausage, sweet tomatoes, spinach, and red onion. Drizzle with vinaigrette, toss everything together, and serve while warm or chill

and serve cold. HEB Cooking Connections Recipe

Strawberry Cucumber Salad

1/4 cup Texas Brew Strawberry Chipotle Sauce 2 cucumbers – peeled, seeded and sliced 1 pint cherry tomatoes – halved 1/2 purple onion – thinly sliced 1 bunch cilantro – chopped 2 yellow bell peppers – thinly sliced 1/4 tsp. Adams Reserve Mediterranean Gold Rub 1 cup feta cheese crumbles 1. Combine all ingredients in a large bowl and toss together. 2. Refrigerate for at least 30 minutes prior to serving. HEB Cooking Connections Recipe

Texas Brew Apple Cinnamon Sopapilla Cheesecake

For the Cheesecake

1 cup Texas Brew Apple Roasted Apple Cinnamon Salsa, pureed|

3 packages crescent roll dough

12 to 16 oz. cream cheese, softened

3/4 cup sugar

1 tsp. vanilla

For the Topping 1/2 cup unsalted butter, melted 3/4 cup sugar 1 Tbs. cinnamon

• Preheat oven to 350 and lightly grease a 9x13 lightly spray with

• Puree salsa in a blender until smooth; set aside.

• Mix together cream cheese, vanilla, and sugar in a food processor

• Roll out 2 packages of the crescent rolls into the bottom of the greased pan, forming one single layer of dough by pressing the crescent rolls together. Spread the cream cheese mixture in an even layer over the top of the crescent roll dough.

• Spread the pureed salsa in an even layer on top of the cream cheese mixture.

• Roll out the second package of crescent dough over the top of the fillings, allowing spaces to remain between the crescent rolls.

• Pour melted butter over the top of the dough. Mix the cinnamon and sugar in a small bowl; evenly sprinkle over the top of the top of the cheesecake

• Bake for 30-35 minutes and cover with aluminum and bake for another 10 minutes. If using a dark glass cake will tend to cook quicker so watch carefully the first-time you bake. Best to bake in a clear glass baking dish the first time to judge how long it takes the bottom to turn light brown. All ovens are different.

• Allow the Sopapilla cheesecake to cool completely before cutting for serving. Can be served room temperature or chilled.

Mango/Pineapple Version: Pour 1 cup Texas Brew Baja Pina Colada,

Pineapple Spiced Rum or Mango Tequila Sauce (do not puree) on cream cheese filling instead of the pureed Apple Cinnamon Salsa.

Blueberry Cheesecake Suggestion: Pour 1 cup Blue n’ Blackberry Sauce (do

not puree) on cream cheese filling instead of the pureed Apple Cinnamon Salsa.

Texas Brew Velvet Sauce

Choose from Texas Brew I’m Your Huckleberry Vinaigrette or Hatch Sauce, Strawberry Chipotle, Pina Colada Coconut Cream, Baja Pina Colada or Blue n’ Blackberry. Ratio is approx. 4 Tbsp. of butter to one jar. Heat sauce. Remove from heat and whisk in cold butter to make and incredible velvet sauce.

Blue n’ Blackberry Gourmet Smoothie

1/2 cup Texas Brew Blue n’ Blackberry Sauce 1 small banana 1 cup almond, coconut or flax milk (or a mixture of what you like) 3 Tbsp. oatmeal 1 Tbsp. almond pieces Ice to taste & blend smooth. Garnish with culinary lavender, fresh berries and/or a spoon of Texas Brew Blue n’ Blackberry Sauce

Blue n’ Blackberry Lemon Cheesecake 1 jar Texas Brew Blue n’ Blackberry Sauce 2 pkg. crescent rolls 2 pkg. cream cheese, softened Juice form 1 lemon Preheat oven to 350 degrees In a bowl combine cream cheese, lemon juice and Blue n’ Blackberry Sauce. Grease a 9x13 pan. Spread out 1 package of crescent rolls on the bottom of pan. Spread cream cheese mixture over the top evenly. Top with second package of crescent rolls. Place in oven and bake 20-25 minutes or until golden brown. Remove from oven and let cool. Cut and serve, topped with whipped cream and fresh strawberries, blackberries and blueberries. HEB Cooking Connections Recipe

Hatch 3 Bean Salad 1 can black beans, drained & rinsed 1 can pinto beans, drained & rinsed 1 can kidney beans, drained & rinsed 1/2 jar Texas Brew Stone Fruit Hatch Chutney Sauce 1 4 oz. container HEB Fresh Pico De Gallo 1 cup pineapple, diced & Adams Reserve Kicked Up Chicken, to taste Combine all ingredients together. Refrigerate 1 hour before serving.

Texas Brew Blue n’ Blackberry Love Trifle 1 jar Texas Brew Blue n’ Blackberry Sauce 1 1/2 cups fresh berries – blueberries/blackberries 2 - 8 oz. packages cream cheese softened 1/2 cup sugar, divided 4 tsp. Frio Farms Coconut Extract, divided (found at HEB Cooking Connections) 2 cups heavy whipping cream 12 oz. package lady fingers (crispy) 1/2 cup coconut flakes, toasted in a skillet until light brown) (3-4 minutes on medium)

1. Stir together Blue n’ Blackberry Sauce and berries. Chill 2. In a large mixing bowl beat together cream cheese, 1/2 cup sugar and 2 tsp. coconut extract. Chill. 3. In a large mixing bowl, whip heavy cream to stiff peaks and then add 1/2 cup sugar and 2 tsp. coconut extract. 4. In a large glass trifle bowl layer crispy lady fingers, cream cheese and Blue n’ Blackberry Sauce berry mixture and whipped cream. Repeat two times, ending with whipped cream on top 5.Garnish with toasted coconut. HEB Cooking Connections Recipe

Blue n’ Blackberry Ice Box Pie Prep Time: 15 Minutes, Serves 6-8 1 jar Texas Brew Texas Brew Blue n’ Blackberry Sauce (or any other Texas Brew Fruit Sauce: Strawberry Chipotle, Baja Pina Colada, Pineapple Spiced Rum or Mango Tequila Sauce.

1 8 oz. container HEB Whipped Cream Cheese 1 16 oz. HEB Heavy Whipping Cream 1 3.4 oz. package of Hill Country Faire Instant Vanilla Pudding 2 Hill Country Faire Graham Cracker Pie Crust Mix all ingredients together in a large bowl. Divide equally into the two-pie crust. Place pies in the refrigerator for 15 to 20 minutes to set. Serve chilled and enjoy.

Suggestion: Make the filling and use as a fruit dip or add fresh fruit to the filling for a wonderful crape filling or to make a fruit, filling and whipped cream parfait.

Blue n’ Blackberry Cream Cheese Dip Texas Brew Blue n’ Blackberry Sauce HEB Whipped Cream Cheese Chopped Macadamia Nuts or pick your favorite nut or granola Fresh blueberries With a flat wide spatula, spread cream cheese in the center flat part of a plate that has a nice lip around it. Cover with TBP Texas Brew Blue n’ Blackberry Sauce. Cover with fresh berries and garnish with chopped macadamia nuts.

With a flat wide spatula, spread cream cheese in the center flat part of a plate that has a nice lip around it. Cover with TBP Blue n’ Blackberry Sauce. Cover with fresh berries and garnish with chopped pecans.

Strawberry Chipotle Chocolate Cream Cheese Dip Texas Brew Strawberry Chipotle Sauce HEB Whipped Cream Cheese Shaved or chopped chocolate. Fresh Chopped Strawberries With a flat wide spatula, spread cream cheese in the center flat part of a plate that has a nice lip around it. Cover with TBP Strawberry Chipotle Sauce. Cover with fresh chopped strawberries and garnish with shaved chocolate pieces.

Blue n’ Blackberry Pecan Cream Cheese Dip Texas Brew Blue n’ Blackberry Sauce HEB Whipped Cream Cheese Chopped fresh or roasted pecans or pick your favorite nut or granola Fresh blueberries

Blue n’ Blackberry Spring Time Salad 1 1/2 cups Central Market Organics Power Greens 2 Tbsp. Texas Brew Blue n’ Blackberry Sauce 1 handful of Fresh Berries (blueberries, strawberries, raspberries, blackberries) 3 oz. HEB fully cooked Sliced Grilled Chicken Breast 3 oz. HEB fully cooked Hickory Smoked Bacon (heated and chopped) 2 oz. toasted walnut pieces Toss the greens with the Blue n’ Blackberry Sauce, place in a bowl, and garnish with fresh berries.

Stone Fruit Hatch Party Time Caviar 1 (14 oz. jar) Texas Brew Honey Stone Fruit Hatch Chutney Sauce (or to taste) 1 can each: black-eyed peas, black beans, white & yellow corn, rinsed & drained 1/2 cup diced mango & peaches (fresh or frozen drained) 1/4 cup dried apricots (optional) 1 large avocado, diced 1/2 red onion, chopped 1/4 cup Fresh Hatch Chile, diced and sautéed (can use roasted as well) Salt and pepper to taste and tortilla chips

Directions: Combine all ingredients in a large bowl. Chill if making ahead and serve with tortilla chips. Combine all ingredients in a large bowl. Chill if making ahead and serve with tortilla chips.

Stone Fruit Hatch Chutney Sauce Dressing 1/4 cup mayonnaise 1/4 cup sour cream or 1/2 cup Greek yogurt 1/2 cup Texas Brew Stone Fruit Hatch Chutney Sauce

Mix mayonnaise/sour cream OR Greek Yogurt with Chutney Sauce and refrigerate until thick, at least 1 hour. Toss with your favorite greens or pasta salad.

Melt In Your Mouth Hatch Salmon

1/2 lbs. Fresh Salmon Fillets 8 oz. whipped cream cheese 1/2 cup Texas Brew Stone Fruit Hatch Chutney Sauce 3 tsp. Adams Reserve House Rub

Preheat oven to 450 degrees. Rinse and pat dry salmon and place on foil lined baking sheet. Mix cream cheese, chutney sauce and Adams Rub. Press mixture firmly onto salmon, place in oven and bake for 10 minutes per inch thickness of the salmon. Fish should be 145 Degrees. HEB Cooking Connections Recipe

Stone Fruit Hatch Baked Tilapia

Prep Time: 5 minutes, Cook Time: 15 minutes Serves 6-87 4 Tbsp. Advocare Olive Oil 1/2 tsp. Adam’s Reserve House Rub 2-3 lbs. tilapia or another white fish 2 oz. Texas Brew Fruit Hatch Chutney Sauce Preheat oven to 400 degrees. Rub the olive oil into a glass baking dish. Place Fish of choice on the pan and rub with on top of fish. Season with Adam’s Rub. Tope with Texas Brew Stone Fruit Hatch Chutney Sauce and place in oven and bake for 15 minutes or until fish reaches at least 145 degrees. HEB Cooking Connections Recipe

Grilled Romaine Salad with Strawberry Chipotle Vinaigrette 1 cup Texas Brew Strawberry Chipotle Sauce 1/4 cup Ottavio Private Reserve Olive Oil, plus 2 Tbsp. 2 Tbsp. apple cider or rice vinegar 2 heads romaine lettuce, cut in half keeping core intact 1/2 cup feta cheese, (optional) Adams Reserves Spicy Aloha Rub to taste Preheat grill to medium high heat In a bowl, combine Texas Brew Strawberry Chipotle Sauce, 1/3 cup olive oil, honey and apple juice. Set Aside. Drizzle both sides of lettuce with remaining olive oil and season with AR Aloha Rub. Place on grill for 30 seconds to 1 minute on each side. Remove and roughly chop. Toss with vinaigrette4 and cheese. Serve & ENJOY! HEB Cooking Connections Recipe

Wild Sockeye with Strawberry Chipotle Butter 1/4 cup Texas Brew Strawberry Chipotle Sauce 1/2 stick unsalted butter 2 green onions 4 4-6 oz. wild sockeye fillets 1 Tbsp. Ottavio Grapeseed Oil Adams Reserve Jalacorneo Rub, to taste Preheat Grill - Melt butter in kettle, whisk in TB Strawberry Chipotle Sauce and green onions; set aside. Season Sockeye with Jalacorneo Rub to taste and rub with oil. Place on grill, flesh side down. Cook 3 to 5 minutes. Flip and base with strawberry butter. Cook an additional 3-5 minutes. Baste again and flip. Let cook approx. 30 seconds to glaze. Remove from grill. Serve and enjoy. HEB Cooking Connections Recipe

The Triple B Burger Preparation Time: 15 minutes, Cook time: 10 minutes 1/4 jar Texas Brew Blue n’ Blackberry Sauce 1 lb. ground beef 2 oz. blue cheese crumbles, or to taste 4 strips cooked bacon, chopped 1/2 Tbsp. Adam Reserves Just Right Burger Spice Preheat Grill Combine all ingredients to together in a medium/large bowl. Mix well. Form into 4 quarter lb. patties. Place on grill and cook on each side approx. 3-5 minutes, or until desired doneness. Remove and place on bun. Top with any extra Texas Brew Sauce if desired and any other of your favorite burger topping. Serve and Enjoy! HEB Cooking Connections Recipe

Copper River Salmon w/Strawberry Balsamic Glaze 2 Copper River Salmon portions 2-3 Tbsp. Adam’s Jalacorneo Rub 2-3 Tbsp. Advocare Extra Virgin Avocado Oil 1/3 cub Texas Brew Strawberry Chipotle Sauce 2 Tbsp. Balsamic Vinegar 1/2 tsp. Dijon Mustard 1. Season Salmon with Adam’s Jalacorneo Rub 2. IN a non-stick pan cook salmon in Avocado oil over medium heat 2-3 minutes per side or until slightly pink. 3. Whisk together last three ingredients and brush on salmon. HEB Cooking Connections Recipe

Hatch Bacon Cheeseburgers

1/3 cup Texas Brew Stone Fruit Hatch Chutney 1 lb. ground beef 4 strips bacon, cooked and chopped '/2 cup shredded cheese (any of your choice) 1 Tbsp. Adam Reserves House All Purpose Rub Preheat Grill Combine all ingredients to together in a medium/large bowl. Mix well. Form into 4 quarter pound patties. Place on grill and cook on each side approx. 3-5 minutes. Or until desired doneness. Remove and place on bun. Top with your favorite burger topping. Serve and Enjoy!

Pork Tenderloin with Chili Blue Glaze

Prep Time: 5 Minutes, Cook Time 20 Minutes

1/2 cup Texas Brew Blue n’ Blackberry Sauce 1 pork tenderloin 1 Tbsp. Adams Reserve Steak au Poirve Rub ! Tbsp. Avocare Avocado Oil 1/2 tsp. Garlic Chili Paste 2 Green onions, sliced Salt to taste Preheat Oven to 400 Degrees

Season pork with Steak au Poirve and salt. Heat oil in pan over medium heat. Sear pork tenderloin on each side for 2 minutes. Place in oven for approx. 10-15 minutes, or until internal temp of 140 degrees. While pork is cooking, in a small bowl, combine Ture Blue Love, green onion and garlic chili paste. Last 3 minutes of cooking, top with Brew Blue n’ Blackberry Sauce. Remove pork from oven and let rest for 5 minutes. Slice pork and serve with any extra sauce. Schertz Plus Cooking Connection

Galveston Shrimp Kisses w/Caramelized Pineapple/Mango Coulis

18 XL Gulf Shrimp, preferably local and brought in that day 1 pack of center cut bacon Canola Oil for filling a cast iron skillet and frying Toothpicks Filling: 1 Package cream cheese (room temp) 2 Green onions, sliced razor thin 1 c. Cheddar 1 c. Monterey jack A note- This cheese should be purchased in the block and grated on a grater. It's so important that it is fresh, REAL cheese. Sauce -1Bottle of Texas Brew Baja Pina Colada Sauce, Fire Roasted Pineapple Spiced Rum or Mango Tequila Sauce (available at select HEBs) Garnish: Chipotle Chile Powder, Cilantro Peel the shrimp and if they haven’t been butter flied, carefully take a knife and cut from the back of each shrimp about half way though. Devein if they haven’t been deveined. This is the same cut; you just want to go a little further with it so you can stuff the shrimp with goodies. Make the filling by grating the cheese, and adding it to a bowl with the sliced green onions, and the room-temp cream cheese (microwave it if you need to soften it) mash it with a fork all together until you get a mixture that you can make soft cheese balls from. Open and lay out your bacon with your shrimp, and filling. Scoop up a small ball of cheese and roll it in your palm (about 1/2" diameter). Take a shrimp and the cheese ball and push the cheese into the butter flied backside. Mash it gently into the opening. Take you bacon and holding the shrimp in 1 hand, wrap the bacon around the shrimp starting at the top and wrapping over and over towards the bottom until you have covered the cheese, secure with a toothpick. (This takes a little getting used to; I’ll try to post a video soon) Repeat with the remaining shrimp. When they're all done, place them in the freezer where they won't get smashed. We just want to firm them up since they have been melting in your warm hands. Heat a cast iron skillet and fill it 3/4 of the way up with canola, safflower, or peanut oil. Heat to about 350 (a wooden spoon placed in the oil will have little bubbles around it). Place 6-8 shrimp at a time into the hot oil. and let them fry until the bacon is crisp. Dry them off on a cooling rack or on paper towels.

To plate place a bit of Texas Brew sauce on a plate, top with the shrimp, and sprinkle with cilantro and chipotle pepper powder.

Recipe: Sarah Penrod, Food Net Work Star, Personal Chef & Mommy

Roasted Brussel Sprout Salad 1 lb. Brussels sprouts 1 Tbsp. Italian Parsley, finely chopped 3 green onions, sliced 4 strips cooked bacon, chopped 2 oz. blue cheese crumbles 1/2 cup Texas Brew

Blue n’ Blackberry Sauce 2 Tbsp. Apple Cider Vinegar or Rice Wine Vinegar 1/4 cup Ottavio Private Reserves Olive Oil plus 2 Tbsp. 1 Tbsp. honey Adams Reserves House Rub, to taste

Preheat oven to 500 degrees In a bowl combine TB Blue n’ Blackberry Sauce, 1/4 cup olive oil, honey and vinegar; set aside. Toss Brussels sprouts, green onion, 2 Tbsp. olive oil, Italian parsley, and house rub and house rub to taste. Roast in oven approx. 15-20 minutes or until tender. Remove from oven and toss with bacon, blue cheese and Blueberry vinaigrette. Serve and enjoy! HEB Cooking Connections Recipe

Pineapple Tortellini & Sausage Pasta Salad/Pineapple Vinaigrette (Recipe by Jennifer Martinez, jcocina.com)

1 lb. Cheese Tortellini (freezer section or fresh section), cooked according to package directions 2 links of a natural smoked sausage, grilled until warmed through and thinly sliced 1/2 pt. Champagne Sweet Tomatoes, cut in half 2 handfuls Baby Spinach 3 thin slices of red onion, chopped into large pieces

For The Pineapple Vinaigrette 1/2 cup Texas Brew Honey Roasted Pineapple Salsa, Baja Pina Colada Sauce or Pineapple Spiced Rum 1 to 2 T. Texas Brew Hot Iron Habanero Salsa, optional 1 tsp. honey 1/4 tsp. black pepper 3 T. canola oil 3 T. apple cider vinegar Salt & pepper to taste

1. Mix Pineapple Salsa, honey, canola oil, and apple cider vinegar together in a bowl. Set aside. 2. In a large bowl, toss together tortellini, sausage, sweet tomatoes, spinach, and red onion. Pour vinaigrette over salad, toss everything together, and serve while warm or chill and serve cold. Suggestion: Try making this with Texas Brew Honey Roasted Mango Salsa or Mango Tequila Sauce

Poblano, Fiesta Ground Beef

1 jar (16 oz.) Texas Brew Fire Roasted Poblano , Poblano Verde Salsa or Restaurant Style Green (found at HEB) 1 1/2 lb. to 2 lbs. ground beef, chicken, turkey, pork or pre-cooked fajita beef or chicken 1 small onion, large chop 1 cup frozen corn or 1 can corn niblets, drained

1 or 2 can black beans, or your favorite bean, depending on how you like beans ☺ (OR: 16 oz. of Mexican Frozen Steamable Plain or Roasted Vegetables or your favorite vegetable medley and a can or two of your favorite beans) 3 to 4 large poblano peppers; roasted or if in a hurry, chopped and sautéed, skin (or Herdez chopped frozen poblanos at Walmart) saved, heavy chop, roast or sauté t ahead of time 1 tsp. chipotle chile powder, optional 1 tsp. smoked paprika, optional Salt & pepper to taste

• Sauté onions (and chopped poblanos if not roasting) in a large sauté pan or Dutch oven; set aside. Cook until beef is browned.

• Add chopped onions and poblano peppers to ground beef.

• Add frozen corn and drained black beans and Texas Brew Salsa. Simmer till liquid reduces.

• Serve as a taco stuffer topped with your favorite garnishes such as chopped cilantro, more salsa, and shredded cheese

• As A Pizza or Tostada Topper: If using as a pizza topper, put a layer of refried beans and/or grated cheese on the pizza crust first which will help the topping to adhere to the pizza. Top with your favorite garnishes Pica De Gallo or halved cherry tomatoes, cheese. Baked until warmed through and cheese has melted. Serve with a dollop of sour cream, slice avocados or guacamole, and/or extra sauce.

• Amazing as a Quesadilla or burrito filling

Note: I have mixed ground beef, ground pork and smoked pulled pork or grilled pork, beef and chicken fajita meet, very thinly sliced. Serve on hard or soft tacos, in quesadillas, on tostadas, as burrito filler, or as a pizza topping.

How to Roast Poblano Peppers: Use gloves and do not touch eyes or face. Cut the top ring off each pepper; put aside. Remove stem and center. Slice in half or in enough slices so that they lay flat. Remove seeds. Place pepper halves and rings on a cookie sheet lined with parchment paper to prevent mess. Put in a 400° oven and bake until peppers begin to blister on top. Turn on broiler until peppers are charred or roast on a grill. Remove peppers and set aside until cool enough to chop. Do not remove skin (unless you really want to) …it's where all the flavor is.

Texas Brew Savory Chipotle Pumpkin Hummus (amazing) 1 (15 oz.) can chickpeas, rinsed and drained 3 garlic cloves, minces 1/4 cup lemon juice 4 Tbsp. Texas Brew Honey Roasted Chipotle Salsa, Mild, Medium or Hot 4 tablespoons tahini 1 cup pumpkin (not pumpkin pie filling) 1/2 tsp. chipotle chile powder 4 Tbsp. olive oil (I use Grapeseed oil) Salt and pepper, to taste

1. Add chickpeas, garlic, lemon juice, salsa, and tahini in a food processor and blend till smooth. 2.Add pumpkin and spices. Process till well blended. 3. With the food processor running, drizzle oil till hummus reaches desired consistency. 4.Season with salt and pepper, to taste. 5. Top with roasted pepitas (pumpkin seeds) and serve with pita chips, crackers or

fresh vegetables.

Southwest Stone Fruit Sweet Potatoes 3-4 sweet potatoes, peeled and cut in large dice

3/4 cup Texas Brew Stone Fruit Hatch Chutney Sauce

1/4 cup Rustico Extra Virgin Olive Oil 1. Preheat oven to 400 degrees 2. In a large bowl combine all ingredients and toss well 3. Place potatoes on an aluminum foil lined baking sheet 4. Pour any remaining sauce over the potatoes

5. Place in oven and cook for 45 minutes to an hour until potatoes are tender HEB Cooking Connections Recipe

Blueberry Bananas Crunch

4-5 bananas, sliced thick 3/4 to 1 cup granola Texas Brew Blue n’ Blackberry Sauce Mix bananas and granola together and pour Texas Brew Blue n’ Blackberry Sauce over and toss to coat. Serve with a dollop of whipped cream if desired

HEB Cooking Connections Recipe

Texas Brew Slow Cooker Jalapeno Popper Dip

2 - 8 oz. packages cream cheese, cubed and softened 1 cup mayonnaise 1 cup Texas Brew Fire Roasted Poblano Verde, lightly drained (may use up to 2 cups) 4 oz. diced jalapeno peppers, canned and drained or 3 jalapenos, seeded & sautéed (more depending on desires spiciness) 8 slices of bacon, cooked and crumbled, (or equal amount of real bacon bits) 2 cups parmigiano reggiano (parmesan), grated or 1 cup plus 1 cup cheddar or Mexican cheese, grated

Combine all ingredients in the crock pot. Watch for the first 20 minutes or so, stirring so that everything blends together. Cover. Cook on High until warmed through and through. Stir to make sure all is mixed. Keep slow cooker on low and do not overheat. Serve with bite sized tortilla chips!

Texas Brew Kale Picante Chicken Prep Time: 15 minutes, Cook Time: 15 minutes Schertz HEB Cooking Connections

1/2 jar Texas Brew Kale Salsa 2 lbs. chicken breast, butterflied 1 Tbsp. Adams Reserve Fajita Chimichurri 1 Tbsp. Avocare Avocado Oil Preheat oven to 400° Season chicken with AR Chimichurri Spice. Heat oil in pan over medium-high heat. Sear chicken on both sides and top with salsa. Place in oven for 15 minutes or until internal

temp is 165°. Serve over rice, in tacos or with any of your favorite Mexican dishes. HEB Cooking Connections Recipe

Latin Couscous Salad - Prep time: 20 minutes

1/2 jar Texas Brew Fire Roasted Kale Salsa 1 box plain or roasted garlic and olive oil couscous 1/2 pint fresh Pico De Gallo 1 bell pepper, diced 2 Tbsp. finely minced cilantro 3 green onion, sliced Juice of one lime Adams Reserve Lopez Family Rub

Cook couscous as directed on box. When Couscous is done add all remaining ingredients. Mix together and serve at room temp.

HEB Cooking Connections Recipe

Beer Bacon Peanut Butter Cup Espresso Chipotle Brownies

1/3 cup Texas Brew Honey Roasted Chipotle Salsa, Any Heat, pureed 1 box of fudge brownie mix (I use Mocha Fudge Brownie Mix) 1/4 to 1 tsp. chipotle chili powder depending on heat preference. 2 tsp. instant espresso coffee or finely ground espresso, or instant coffee granules 1/4 cup oil & 2 Tbsp. butter 2 eggs, blended with a whisk or fork 1/3 cup stout beer (I used Nitro Milk Stout, it fluffs the brownies) Measure and let beer stand for 15 minutes before using. 1 - 10 oz. package of bacon, fried crisp finely ground (if using bacon bits, grind and sauté in the butter to crisp up). 6 whole peanut butter cups; chilled or frozen, cut into small pieces or chopped

1. Pre-heat oven to 350 degrees. Grease pan with cooking spray. I used a non-stick small baking cookie type sheet sprayed very lightly with cooking spray. 2. Cook entire package of bacon crispy. Allow bacon to cool and fine chop. I put in my small chopper. This helps with the texture of the brownies to chop it fine and dispersers the bacon better. Set aside. If using bacon bits, brown in butter at this time and set aside. Chop the peanut butter cups into small pieces. Set Aside. 4. Melt the butter and set aside. If using bacon bits, sauté in butter and set aside. Add the chili powder and espresso to the dry brownie mix. 6. Combine salsa, eggs, oil, butter (if you did not sauté bacon bits in butter) and beer. Add to dry mix. Add bacon or bacon butter mixture. Be careful to not over mix. Fold in the peanut butter cups. Pour the mix into a greased cookie sheet type pan at least that is at least 1 inch. Spread evenly and bake for approximately 30 to 35 minutes. Do not overbake.

Thinner batches in a cookies sheet or a 13x9 pan bake better. Adjust baking time for thicker batches. Bake 25 to 30 minutes or until a toothpick comes out clean. Top drizzled Chipotle Chocolate Sauce and top with a pecan or walnut half dusted in cocoa powder or a Maraschino cherry or spoon cherry pie filling on brownie & drizzle with sauce.

Chipotle Chocolate Sauce 3/4 cup half-and-half 1 tablespoon butter 1/2 tsp. ground chipotle pepper (optional) 1/2 pound semi-sweet chocolate, chopped 1/4 tsp. vanilla extract

Combine the half-and-half, butter, and (ground chipotle optional) in a small heavy-bottomed saucepan over medium heat. Heat the mixture until a thin paper like skin appears on top. Do not boil. Add chocolate & vanilla & stir until chocolate melts and the mixture is smooth. Remove from the heat and let cool. The sauce can be kept refrigerated for several days, but it must be returned to room temperature before serving.

Adobo Taco-Taco Shepherd’s Pie Prep time: 12 minutes, Cook Time: 25 Minutes, Serves 6-8

1 lb. ground beef, turkey or pork OR 1 1/2 cups cooked chicken 1 jar Texas Brew Harissa Adobo 1/2 cup sour cream 1 can hominy 2-4 tsp. Montana Mex Chile Sea Salt 1 container prepared mashed potatoes 2 cups HEB Mexican Blend Cheese Preheat oven to 400F°. Brown meat in a skillet. Add Harissa Adobo, cream, hominy, and cook for a few more minutes. Meanwhile, stir seasoning, mashed potatoes, and cheese together in a bowl. Spreads hot meat mixture in a 9x13 oven proof casserole pan. Top with the potatoes. Bake for about 25 minutes or until hot and bubbly. HEB Cooking Connections Recipe

Harissa Adobo Summer Soup with Pork Prep Time: 15 minutes, Cook Time: 30 minutes 1 pork loin cut into bite size pieces 1/4 cup red bell pepper, diced 1/4 cup onion, diced 1 clove garlic, minced 1 jar Texas Brew Harissa Adobo 1 Tbsp. Adams Reserve Fajita Rub Salt & Pepper to taste 1 can black bean, rinsed 1 can corn, drained 1 can hominy, drained 6 cups chicken broth 2 Tbsp. oil Toss pork with oil and fajita seasoning, heat large pot on medium heat. Brown pork in 2 batches, remove and set aside. Add onion, pepper, garlic and adobo sauce, sauté about 3 minutes. Add chicken broth and adjust with salt and pepper. Bring to a boil, add pork, and simmer for 15 minutes. Add all other items and heat through. Serve with crackers or crusty bread. HEB Cooking Connections Recipe

Salmon w/ Huckleberry Mandarin Sauce Salmon Fillet 1/3 cup Texas Brew Huckleberry Jalapeno or Hatch Sauce 2 tsp. soy sauce (Gluten free soy is ok) 1 Tbsp. chopped green onion 2 Tbsp. chopped mandarin Heat oven to 400 F and lay salmon on a foiled cookie sheet. Whisk together 1/3 cup TX Brew Huckleberry Jalapeno Sauce, 2 teaspoons soy sauce (Gluten Free Soy is OK), 1 Tablespoons chopped green onion, and 2 Tablespoons chopped mandarin oranges. Spread sauce on salmon and bake 11-12 minutes. Remove from foil & serve. HEB Cooking Connections Recipe

Texas Brew Deviled Eggs 10 large boiled egg yolks 1/2 cup mayonnaise 2 T. sour cream 4 T. Texas Brew Salsa, Fire Roasted Poblano, Restaurant Style Green, Hot Iron Habanero or Honey Roasted Chipotle, Any Heat 1 tsp. Dijon mustard 1 cup finely shredded mild cheese (I used Monterey Jack) 1/8 cup green onions, chopped with greens 1/4 tsp. ground cumin, optional (omit if using Texas Brew Honey Roasted Chipotle) 1/4 cup fresh cilantro leaves only, chopped, plus whole leaves for garnish 1/4 tsp. smoked Paprika, optional Salt and pepper Smoked Paprika for dusting egg tops

1. Cut eggs in half. Remove yolks and place in a small bowl. Mash eggs with fork or dough cutter until crumbled. Add mayonnaise cheese, salsa, sour cream, green onions, cumin, chopped cilantro leaves and smoked paprika. Stir slowly until well blended. Add salt and pepper to taste. Fill empty egg whites with yolk mixture. Sprinkle with a dusting of paprika or smoked paprika. Garnish with additional chopped green onion tops and/or chopped cilantro. Cover and chill 2 hours. Serve cold.

Texas Brew Sweet Tea Tailgater Wings

Chicken Wings – try 3 lbs. 1/2 bottle Vela Farms Sweet Tea Marinade 1 jar Texas Brew Blue n’ Blackberry Sauce or Stone Fruit Hatch Chutney 1/3 cup Ottavio Unfiltered Italian Extra Virgin Olive Oil Salt & Pepper to taste Want A Little Spice: Add in a little HEB Pepper Topper Put wings and Sweet Tea Marinade in a Ziploc bag and marinate 2-4 hours in the refrigerator. Remove wings about 40 minutes prior to grilling and bring to room temperature. Grill chicken until grill marks appear. Toss wings with Texas Brew and Ottavio and finish by baking in a 400F° oven until chicken juices run clear.

This is also great with grilled veggies such as asparagus, whole grape tomatoes, zucchini; sweet sliced onion, eggplant, sweet potatoes etc.

Recipe by Belinda Santos, 1604/Blanco CC

Garbanzos & Posole In Kale Salsa

2 cans garbanzo beans, drained and rinsed 1 large can white hominy, drained and rinsed 1/2 jar Texas Brew Fire Roasted Kale Salsa 1 Tbsp. fresh cilantro chopped 1 tsp. Adams Reserve Chimichurri Seasoning or to taste

IN a pan over medium heat place all ingredie3nts, except cilantro. Bring to a simmer for 15 minutes. Remove from heat and sprinkle with fresh cilantro.

Westpointe Village Cooking Connection

Texas Brew Stuffed Pork Tenderloin 1 package Pork Tenderloins (comes with two) 1 jar Texas Brew Kale Salsa About 2 cups uncooked spinach 2-3 Tbsp. Adams Reserve Smokey sweet Potato Rub 8 oz. shredded Mozzarella cheese Preheat oven to 350 F. Then butterfly the pork tenderloins down the middle and flatten gently with meat pounder. Next, in a bowl, mixt the spinach, cheese and salsa. Then take the mixture and place it right in the middle of the flatt3ened pork tenderloin from top to bottom in a narrow line. Roll the pork as tightly as possible and lay tenderloin with the seam side down. Season pork with the rub and throw in the oven for 20 to 25 minutes.

Adobo Grilled Personal Sized Spanish Pizza 4 to 6 Tbsp. Texas Brew Harissa Adobo 1 Naan Flat Bread 1/4 cup each shredded Manchego & Mozzarella cheese Serrano Ham Heat grill to MED HI (or oven to 425F). Spread Harissa Adobo on a Naan Flat Bread. Top with 1/4 cup each shredded Manchego & Mozzarella Cheese. Top with several very thin slices of Serrano Ham. Slide pizza gently on to grill rack, or oven rack. Close grill lid and grill 3-5 minutes (6-9 minutes in oven) until cheese is nicely melted and Naan bread crust is toasty.

Blanco/1604 Cooking Connection Recipe

Magnificent Harissa Sauce 1/4 cup Texas Brew Harissa Adobo 1/2 cup half`n `half Warm in a small sauce pan 1/4 cup Harissa Adobo and 1/2 cup half`n `half; warm gently and pour over grilled lamb, chicken, or steak. Excellent with chopped dried figs and fresh mint to taste added to sauce - serve with

couscous on the side. HEB Cooking Connections Recipe

Huckleberry Moscato Fruit Salad

1 bowl of mixed fruit: pineapple, peaches, mango, berries, etc. Moscato Texas Brew I’m Your Huckleberry Vinaigrette Pour Moscato and Huckleberry Vinaigrette over fruit, to taste and mix. Serve in parfait or small dessert cups topped with whipped cream

Suggestion: Simply serve Texas I’m Your Huckleberry Vinaigrette over mixed fruit the No wine necessary.

Spicy Strawberry Chicken Salad

2 cup HEB Fully Cooked Grilled Chicken Breast (diced) 1 cup chopped celery 1 cup chopped red onion 1/2 cup shredded cheddar cheese 1 tsp. Adams Reserve House All Purpose Rub 1/3 cup Texas Brew Strawberry Chipotle Sauce 1/3 cup HEB Mayonnaise

1. In a mixing bowl add wet ingredients first

2. Add all other ingredients. Serve Chilled!!! HEB Cooking Connections Recipe

Fire Roasted Kale Tri-Tip 1 average Tri-Tip Roast 1 jar Texas Brew Fire Roasted Kale Salsa, more to taste or depending on size of roast. Put roast in slow cooker. Pour in Texas Brew Kale Salsa and let cook until tender. Times vary depending on size of roast. Boerne H.E.B. Cooking Connections Recipe

Blue n’ Blackberry Lemon Cheesecake 1 jar Texas Brew Blue n’ Blackberry Sauce 2 pkg. crescent rolls 2 pkg. cream cheese, softened Juice form 1 lemon Preheat oven to 350 degrees

In a bowl combine cream cheese, lemon juice and Blue n’ Blackberry Sauce. Grease a 9x13 pan. Spread out 1 package of crescent rolls on the bottom of pan. Spread cream cheese mixture over the top evenly. Top with second package of crescent rolls. Place in oven and bake 20-25 minutes or until golden brown. Remove from oven and let cool. Cut and serve, topped with whipped cream and fresh strawberries, blackberries and blueberries. HEB Cooking Connections Recipe

Hummus Adobo 1 container of Central Market Hummus 2 Tbsp. Texas Brew Harissa Adobo 1 Tbsp. Adams Reserve Chimichurri Rub Mix and serve chilled. HEB Cooking Connections Recipe

Texas Brew Honey Roasted Spread/Dip 2 to 4 Tbsp. Texas Brew Honey Roasted Chipotle Salsa, Mild or Medium according to desired consistency (can add more in at end of process) 8 oz. low fat cream cheese (whole cream cheese makes a stiffer spread) 2 garlic cloves, chopped/pressed 1/2 tsp. onion powder 1/4 tsp. garlic powder 1 tsp. ancho chili powder (regular chili powder can be substituted) 3 Tbsp. fresh cilantro, rinsed, patted dry and finely chopped (optional) 1 tsp. kosher salt Dip: Add 2 to 4 Tbsp. of light or regular sour cream for desired consistency. Blend all ingredients in a food processor until smooth. Best if refrigerated overnight.

Suggestion: Great for making a southwest chicken salad, on veggie or meat wraps, as stuffing

for bacon wrapped grilled jalapenos, on crackers or gourmet bread when spread with apricot jelly and cream cheese. Using no sour cream & whole cream cheese makes a stiff spread great for filling celery, topping crackers, or try filling a jalapeno with shrimp & spread. Wrap with bacon & grill.

Grilled Pork Chops with Wild Huckleberry Glaze Prep Time: 15 minutes, Cook Time: 8-10 minutes, Serve 7-6

4 thick pork chops Salt & Pepper to taste 1/2 jar Texas Brew I’m Your Huckleberry Vinaigrette

1. Marinate the chops in the Huckleberry Vinaigrette for at least 1 hour or up to 4. Preheat grill to medium heat. Season pork with salt and pepper.

2. Grill the pork for 8-10 minutes. Allow the pork to rest for 5 minutes prior to serving.

***Want a little more heat: try using Texas Brew I’m Your Huckleberry Jalapeno Sauce.

Boerne H.E.B. Cooking Connections Recipe

Texas Brew Quick Green Beans & Chicken Sausage Pot…Oh Yeah! Under 30 minutes in….ONE POT!

3 Tbsp. Avocare Avocado Oil 1 pkg. Queso Poblano Chicken Sausage 4 cloves garlic, chipped and 1/2 white onion chopped 2 quarts Central Market Organics Free Range Chicken Broth 1 jar Texas Brew Kale Salsa (or to taste) 9 0z/ fresh mixed greens (kale, collards, spinach, etc.) 2 cans Great Northern or Cannellini Beans (drained)

1. Heat saucepan with avocado oil. Add garlic & onion sautéing about 1 minute. Squeeze sausage out of casings into the pan and cook until browned.

2. Add chicken broth, tomatoes, greens and kale salsa. Simmer 15 minutes or longer if you prefer (until greens are tender).

3. Stirs in drained beans and heat thoroughly. Serve with HEB Cheddar Cheese melted on the top. HEB Cooking Connections Recipe

Tex-Mex Pinto Beans

6-8 slices bacon, diced 1 (53 oz.) can Pinto Beans ½ jar Texas Brew Kale Salsa ½ cup water 2 Tablespoons Montana Mex Picante Salt Seasoning 1 (14.5 oz.) can Diced Tomatoes

Cook bacon on med-high heat until crisp. Add beans, Salsa, water, seasoning and tomatoes. Bring to a boil. Reduce heat to low and simmer 10-15 minutes.

HEB Cooking Connections Recipe

Sweet & Savory Fruited Salsa Holiday Sauce 1 -16 oz. Texas Brew Salsa Honey Roasted Apple Cinnamon, Mango, Peach Salsa or Pineapple Salsa 1 cups sugar (I used raw organic and have used light brown sugar as well) 1 T. classic pectin (or you can thicken with xanthium gum, arrowroot powder or corn starch) 1 tsp. lemon juice

1. Pour salsa in large pot and stir in lemon juice

2. Sprinkle pectin over salsa and stir to combine

3. Bring to full rolling boil and then add sugar, stirring constantly and boil for 1 min.

Variations:

1. Honey Roasted Apple Cinnamon: Add 1/4 cup water and 3/8 cup of mixed/or one kind of dried berry such as cranberries, blueberries & pomegranates and/ or some golden raisins. Follow rest of instructions.

2. Honey Roasted Peach: Add 1 cup of fresh or frozen peaches, fine to small chop and berries if you please to step one and follow rest of directions.

3. Honey Roasted Mango: Add 1 cup of fresh or frozen mangos, fine to small chop and berries if you please to step one and follow rest of directions.

4. Honey Roasted Pineapple: Add 1/4 cup water, 1 cup of fresh or frozen pineapple, fine to small chop and berries and/or golden raisins (optional) to step one and follow rest of directions.

Serve over cream cheese, pulled pork, grilled beef or pork or as a dipping sauce for battered and fried shrimp. Pour over 2 lbs. of precooked meatballs and slow simmer for 20 minutes and serve as an appetizer. Apple Cinnamon is fabulous over grilled pork tenderloin, roast. All are excellent dipping sauces for just about kind of protein.

Ideas: Feel free to mix two of the salsas and add their perspective fruit. Good combos are

mango/peach, mango/pineapple, and apple cinnamon/peach plus berries of your choice.

Huckleberry Warm Spinach & Sausage Salad

1/2 cup smoked sausage, sliced 1/2 cup sliced almonds 2 Tbsp. olive oil 1/2 cup sliced red grapes 4-5 Tbsp. Texas Brew Huckleberry Vinaigrette Cook 1/2 cup sliced smoked sausage & 1/2 cup sliced almonds on MED until browned. Add 2 Tablespoons Olive Oil with 1/2 cup sliced red grapes; continue cooking until grapes soften. Add in 4-5 Tablespoons TX Brew Huckleberry Vinaigrette to warm. Toss in large bowl with baby spinach to wilt; add salt & pepper

to taste. HEB Cooking Connections Recipe

Cheesy Chipotle Meatballs (Revised)

1 jar (16 oz.) Texas Brew Honey Roasted Chipotle Salsa, Any Heat 1 cup water 2 up to 3 lbs. frozen pre-cooked home style meatballs 3/4 of a 2 lb. box of HEB Easy Melt Party Cheese or Velveeta, softened, cubed, can add more if not thick enough

1. Layer meatballs in a large flat pan. Cover meatballs with salsa and water or broth covering meatballs at least 1/2 of the way. Simmer approximately 15 to 20 minutes till juices are released.

2. Add cubed cheese. Simmer on low, stirring frequently until cheese is melted and low simmer approximately 15 to 20 minutes or until gravy thickens to desired consistency. You may add more salsa/water/broth to slow cooker when gravy needs to be thinned. Serve or transfer to a slow cooker.

3. Serve hot as an appetizer with tortilla chips or rolled in a hot flour or corn tortilla with guacamole, sour cream, Pica De Gallo, and cilantro for an entirely unique flavor.

Tips: If doing large quantities, the larger and flatter the pan the better. Electric skillets and roasters work well. You can always transfer to a slow cooker if desired. If making large batches, just follow the 1 part salsa to 1/2 part water rule and add cheese to taste. I love to make mine with more gravy and pour on chips. Will be thin when first made so you might want to let them sit a bit to thicken or low simmer till thickened.

Note: If using homemade meat balls, it is preferable to brown them before adding Texas Brew Honey Roasted Chipotle Salsa to prevent breakage. Once meatballs are browned, follow previous instructions.

Crockpot: Place meatballs in crockpot. Add salsa, water or broth. Cook on high till

simmering. Add cubed cheese and simmer till melted. Gently stir till cheese is combined. Let rest till thickened Serve!

Texas Brew Peach/Apple Cinnamon Pulled Pork 1 jar (16 0z.) Texas Brew Honey Roasted Peach Salsa 1 Pork Butt (boneless or bone-in) or2 lbs. unseasoned precooked smoked pulled pork 1 can of soda of choice (or 2 depending on the size of the butt) 1 large bottle of your favorite original (non-sweet) barbecue sauce Place pork butt and soda in a large crock pot.

1. Cook 4-6 hours on high and then pour out all of the liquid (soda and fat). 2. Remove bone if present and with a fork shred pork inside the crock pot. The meat

should easily pull apart and shred. 3. Replace liquid with 1 jar (16 oz.) of Texas Brew Honey Roasted Peach or Apple

Cinnamon Salsa and barbecue sauce. Replace lid, and cook an additional 1-2 hours. Excellent tailgating recipe. Serve on Hawaiian rolls, Kaiser Rolls or sliders. Top nachos, baked potatoes or use to make quesadillas.

Texas Brew Mango Tango Vinaigrette 1 cup Texas Brew Honey Roasted Mango Salsa or Mango Tequila Sauce 1 large Mango, peeled & chopped, or equivalent amount of frozen mango 2 Tbsp. apple cider vinegar 1/4 cup grape-seed oil (or very light olive oil) 4 Tbsp. agave or honey (more or less depending on desired sweetness) 1 Tbsp. fresh squeezed lime juice (more if you like it more tart) 1/2 cup fresh chopped cilantro 1 to 2 Tbsp. tequila, (optional, I use one) Salt & pepper to taste Texas Brew Hot Iron Habanero Spice it up: Add some or your favorite hot sauce to taste

Put all ingredients in the bowl of a food processor, blender or Ninja chopper and blend till smooth. Serve fresh or chill. Suggestions: Use as dressing for couscous, quinoa, rice, or black bean salads. Try serving warm over grilled salmon or use a dressing for black bean salad or Texas Brew Mango Tango Caviar.

Texas Brew Mango Tango Caviar 1 medium to large mango, large chop ( can sub equivalent frozen mango) 1 large avocado, small to medium chop 2 cups (after chopped) cherry tomatoes, chopped in half 1 large red or yellow bell pepper, small chop or mix both 12 oz. can corn, drained (I use the yellow/white mixed) or sautéed frozen corn & chill before adding 15 oz. can black beans, rinsed and drained 15 oz. can of black-eyed peas , rinsed and drained(optional) 1/4 cup red onion, small dice 1/2 to 3/4 cup cilantro, chopped, plus some for garnish Salt to taste Mango Tango Vinaigrette, to taste

1. In a large bowl, add all ingredients except avocado and cilantro. Gently mix to combine. Add Mango Tango Vinaigrette to taste. Cover and chill. Add avocado and cilantro right before serving.

Options: Add some pre-cooked and chilled rice, quinoa or Israeli couscous. May need to add some more vinaigrette to taste or try tossing in some cubed cantaloupe or kiwi.

Easy Sautéed Veggies

Sautee sweet pepper, fresh kale and red onions (or veggies of your choice) in Texas Brew Fire Roasted Kale Salsa or Stone Fruit Hatch Chutney Sauce.

Fish En Papillote with Tropical Pina Colada Sauce 2 – 6ounce Cod or Tilapia Fillets (Excellent with Swordfish as well) ½ tsp Aloha Seasoning 1 Tbsp. Extra Virgin Olive Oil 2 – 12 inch pieces of parchment paper

For the Tropical Pina Colada Sauce 1/2 cup Texas Brew Pina Colada Coconut Cream Sauce 1 Tbsp. butter 1/4 cup whipping cream 1/2 cup finely chopped fresh pineapple 1/2 cup finely chopped fresh mango 1/4 cup red bell pepper, fine dice 1/4 cup shaved coconut 1 Tbsp. fresh cilantro, chopped

For the Fish: Preheat oven to 400 degrees. Take the cut pieces of parchment paper and fold each in half. Inside each fold, place a piece of fish and sprinkle with the Aloha Seasoning and drizzle with the Extra Virgin Olive Oil. Start to crimp the edge to seal the parchment paper to seal each piece of fish inside the parchment. Place in the oven and bake for 15-18 minutes.

For the Tropical Pina Colada Sauce: Combine butter, Texas Brew Pina Colada Coconut Cream Sauce, and whipping cream in a saucepan over medium heat, reduce mixture into a sauce consistency. After sauce has reduced by 1/3, add the pineapple, mango, bell pepper, and coconut. Stir until fruit is slightly warmed through. Plate fish and top with sauce and garnish with chopped cilantro.

Texas Brew "Slap Me Silly" Dipping Sauce 1 cup any Texas Brew Honey Roasted Chipotle Mild or Medium, pureed 1/3 cup Dijon mustard or to taste 1/4 cup honey or to taste 1 T. hot horseradish sauce, or to taste (optional) Wisk or puree all ingredients together until well mixed. Serve as a dipping sauce for wings,

as a basting sauce for grilling, a simmering sauce for meatballs or as a sauté sauce for shrimp or perhaps as a southwestern salad dressing.

Chipotle Chicken Pumpkin Ale Sweet Potato Stew

2 Tbsp. olive oil 1 large onion, diced 4 cloves garlic, minced 2 poblano peppers; diced 2 cups red, yellow and orange bell peppers or sweet peppers, diced 1 Tbsp. smoked paprika, optional but fabulous 3 + tsp. chipotle chili powder 1 Tbsp. cumin 1 tsp. Mexican oregano 1 tsp. sea or kosher salt 12 ounces, fluid Blue Moon Pumpkin Ale (more if you want a bit thinner, I used 1 1/2 ) 4 cups chicken stock 2 cups (16oz.jar) Texas Brew Honey Roasted Chipotle, Medium or Hot 1 cup pumpkin puree, not pie filling 3 cans black beans, lightly drained 4 to 6 cups precooked, rotisserie, fajita or sautéed chicken, diced or shredded 2 to 3 whole sweet potatoes, peeled and cubed in bite size pieces or large dice 1/2 bunches cilantro, chopped, optional 1-1/2 cup Greek yogurt or sour cream, for garnish 2 cups Monterey Jack Cheese, shredded for topping

Preparation

1. In a large stock pot add in olive oil and sauté onion over medium-high heat until onion is starting to caramelize. Add garlic and all peppers and sauté for another 2 to 3 minutes till tender.

2. Add all spices and sauté 1 to 2 more minutes. Add Blue Moon Pumpkin Ale or your favorite pumpkin ale a little at a time, deglazing the pan scraping any brown bits into the broth.

3. Pour in chicken stock, Texas Brew Salsa, pumpkin and stir well 4. Add black beans, chicken and sweet potatoes. Bring to a very low simmer for 20 to 30

minutes, checking periodically to make sure soup is not sticking to bottom of the pan. 5. Stir in the cilantro and serve. Garnish with sour cream, or Greek yogurt and cheese.

Substitution Note: If you cannot find pumpkin ale try using a regular Blue Moon or a Bock beer of your choice and add an extra 1/2 cup pumpkin puree.

Texas Brew Slow Cooker Cheesy Poblano Dip Enough for One 4 Quart Slow Cooker - Double Recipe for A Large Oval 6 Quart Crock Pot

1 jar (16 0z.) Texas Brew Fire Roasted Poblano Salsa, divided 1 lb. ground beef, chicken, turkey or shredded fajita chicken 1 cup frozen corn or 1 can corn niblets, drained 1 can black beans, drained 8 oz. Cream cheese softened 16 oz. shredded Mexican style cheese blend or Co-Jack 3 to 4 large poblano peppers; roasted, heavy chop

1. Cut the top ring off each pepper; put aside. Remove stem and center. Slice in half or in enough slices so that they lay flat. Remove seeds. Place pepper halves and rings on a cookie sheet lined with parchment paper to prevent mess. Put in a 400° oven and bake until peppers begin to blister on top. Turn on broiler until peppers are charred (I roast mine on my grill). Remove peppers and set aside until cool enough to chop. Do not

remove skin unless you just want to. ☺ The skin has such depth of flavor. 2. Meanwhile, cook meat in a heavy sauté pan on medium high heat until fully cooked. Drain meat and add corn, black beans and 1 cup of the Texas Brew Poblano Salsa. Continue to cook meat mixture until most of the liquid is absorbed; approximately 3 to 5 minutes. 3. In a medium size bowl or food processor mix softened cream cheese and remaining cup of salsa and half of the shredded cheese until smooth; set aside. 4. Chop peppers including rings. 5. Begin layering slow cooker in this order; meat mixture, cream cheese mixture, shredded cheese, chopped poblano. Repeat until you have used up all your ingredients. Cook on high until dip is heated through. Reduce to Keep Warm and serve hot with tortilla chips or spread on top of tostadas topped with sour cream, guacamole and fresh tomatoes, small

dice.

Harissa Chili Adobo 1 jar Texas Brew Harissa Adobo 1 cup broth 1 28 oz. can crushed tomatoes 1 1/2 lbs. ground turkey or beef 1 can kidney beans, drained and rinsed 1/2 yellow onion & 1 green pepper, small dice ! Tbsp. chile powder, Salt & Pepper to taste Cook ground meat in medium/large pot. After meat is cooked add onions & pepper. Cook additional 3-5 min. Add broth, tomatoes, beans, chile powder, salt pepper, & Harissa Adobo. Bring to boil and drop to simmer. Let simmer 30 min. Adjust seasoning if needed. Serve with cheese, diced tomatoes and sour cream if desired. HEB Cooking Connections Recipe

Texas Brew Beef & Pork Chipotle Chili with Beans

1 lb. ground beef 1 lb. ground pork 1 lb. precooked pulled pork or another 1/2 lb. ground beef and 1/2 lb. ground pork 1/4 cup olive oil, divided 1small onion, chopped 3 garlic cloves, minced 1 can poblano peppers, drained and chopped, or 2 charred poblanos, chopped skin on 1 tsp. chipotle chile powder (more if you like it spicy) 2 Tbsp. ground cumin 1 tsp. dried Mexican oregano, Fiesta Brand 1 tsp. smoked paprika 1 Tbsp. cocoa Texas Brew Honey Roasted Chipotle Salsa, Any Heat 1 28 oz. can crushed tomatoes 2 cups low sodium beef broth 1 12 oz. bottle dark beer 3 T. tomato paste Salt & pepper to taste 3 - 15 oz. cans of beans, mixed or the same of chile bean, not drained or/and drained red, kidney, black or pinto beans 3 T. masa harina (Mexican-style cornmeal or stone ground corn meal), optional

1. Heat a large, heavy skillet over medium–high heat. Add 1/8 cup olive oil. When the oil is hot, add the beef and pork in batches if necessary to avoid overcrowding. Sauté, stirring and breaking up the meat into small chunks with a wooden spoon, until evenly browned, about 10 minutes per batch. Before adding another batch, pour off liquid and fat from the pan. With a slotted spoon, transfer meat to a bowl. Set aside.

2. Over medium heat, in a large, heavy casserole or Dutch oven, heat the remaining 1/8 cup olive oil. Add onion, garlic, poblano peppers, chipotle chile powder, cumin, oregano, paprika and cocoa. Sauté until the onion is tender, about 5 minutes. Stir in meat and juices that have collected in the bowl, along with Texas Brew Salsa, tomatoes, broth, beer, tomato paste and beans. Season to taste with salt and pepper. Bring mixture to a simmer, cover; reduce heat to low. Cook until very fragrant and thick, about 1 hour, stirring often.

Not Thick Enough: Put the masa harina in a small mixing bowl. With a ladle, scoop up

about ½ cup of liquid from the pot. Add liquid to the masa harina. Stir with a fork until smooth and free of lumps. Stir mixture into the chili pot and simmer till chile has thickened.

Meanwhile, arrange the garnishes in separate bowls on the table. Adjust the chili’s seasonings to taste with salt and pepper. Ladle into individual serving bowls. Garnish according to taste.

Garnishes: More salsa, sour cream, shredded cheddar or Jack cheese, chopped sweet

onion, sliced avocado, chopped fresh cilantro. Serve with cornbread, Johnny cakes or cornbread

El Chile Catrin Quick Chili 1 1/2 to 2 lbs. ground beef, 1 jar El Chile Catrin, All Purpose Sauce 2 cans HEB Fire Roasted Tomatoes 2 cans HEB Texas Style Ranch Beans or 2 cans chili beans Add up to 1 T ancho chile powder, cumin & smoked paprika, optional 2 cups sautéed chopped onions; optional 1 cup sautéed chopped poblano peppers, optional Salt to taste Beef or chicken both to taste and desired thickness

Brown beef in large Dutch oven. Add spices and onions if using. Add sauce, tomatoes and beans. Mix well and determine if you want to add broth and salt. Simmer approx.

20minutes or so and serve.

EL Chile Catrin Creamy Chicken Dip

1 rotisserie chicken, shredded 1 jar El Chile Catrin All Purpose Sauce 2 Cups grated pepper Jack 8 to 12 oz. cream cheese, softened 1 jalapeño, sliced (or canned sliced jalapeños drained) 1 Tbsp. taco Seasoning Tortilla chips, for serving

1. In a slow-cooker, combine shredded chicken, El Chile Catrin AP Sauce, pepper jack, cream cheese, jalapeño, and taco seasoning. Cover and cook on high, 1 hour.

2. Stir until creamy, then cook, covered, on low, 30 minutes to 1 hour. Serve with tortilla chips

Texas Brew El Chile Catrin Caviar 1 can of HEB Southwestern Style Corn, drained

3/4 cup Texas Brew El Chile Catrin, All Purpose Sauce

1 can HEB Fire Roasted Tomatoes, with half liquid from the can

1 bunch green onions, chopped

1/2 cup cilantro, chopped

Salt & pepper to taste

In a large bowl combine all the ingredients and serve with chips or on tacos. Enjoy!!1 Suggestions: Add cooked salad/cocktail shrimp, diced avocado, and/or black beans.

Texas Brew & Schertz Plus Cooking Connections Recipe

Pina Colada Cheesecake 1 box Jell-O No Bake Cheesecake 3/4 cup cold milk 3/4 cup cold Texas Brew Pina Colada Cream Sauce 1. Pour sauce and milk into a bowl and beat on low for 30 seconds then on medium for 3 minutes spoon into dish and refrigerate it for at least one hour.

For Crust: Crust mix provided in package, 2 Tbsp. sugar & 5 Tbsp. butter, melted

To make crust use crust mix provided, the sugar and melted butter and mix together and form into your 9 inch pan.

Very Berry Salsa 1/4 cup Texas Brew Strawberry Chipotle, Baja Pina Colada, Mango Tequila, or Pineapple Spiced Rum 1/2 cup strawberries, chopped 1/2 cup blueberries, chopped or not 1/2 cup raspberries 1/2 cup sweet onion, chopped 1 jalapeno, seeded and finely chopped or minced

Place all prepared fruits and veggies in a bowl. Add Texas Brew Sauce of choice Stir to combine. Chill for 30 minutes before serving

Pina Colada Marshmallow Ambrosia Fluff 1 3.4 oz. HCF Instant Vanilla Pudding Mix1-20 oz. can HCF Crushed Pineapple in its own juice, well drained 1/2 cup Texas Brew Pina Colada Cream Sauce 1- 8 oz. container HEB Cool Whip, thawed 1 tsp. rum extract 1 to 2 cups miniature marshmallows (can leave out for a creamy dip) 1 cup shredded sweetened coconut 1/2 cup chopped nuts, such as slivered almonds, chopped macadamia, pecans or your favorite Up to 1 1/2 cups of other fruit, optional

1. Combine pudding mix, entire can of crushed pineapple and TB Pina Colada Cream Sauce in a large bowl. Add some of the *reserved juice to desired consistency.

2. Stir until completely combined. 3. Fold in Cool Whip, rum extract, marshmallows, coconut, and nuts 4. Chill until ready to served

Texas Brew Super Easy Pina Colada Dump Cake

2 Sticks HEB Unsalted Butter divided 1/3 Cup Texas Brew Pena Colada Cream Sauce, Baja Pina Colada or Pineapple Spiced Rum Sauce 3 (20 oz.) Cans HCF Pineapple Chunks or Tidbits in Pineapple Juice, well drained 1 Box HCF Yellow Cake Mix 2 Cups HCF Sweetened Coconut Flakes 1 tsp. rum extract, optional

1. Preheat oven to 350°F

2. Melt 1 stick of butter in a microwave or kettle.

3. Whisk in Texas Brew Pina Colada Coconut Cream, Baja Pina Colada or

Pineapple Spiced Rum Sauce and rum extract. Pour over the bottom of baking

dish.

4. Add drained pineapple to the pan and toss till covered.

5. Spoon cake mix over all pineapple chunks covering completely.

6. Sprinkle coconut on top of cake mix until completely covered.

7. Cut remaining stick of butter into small slices/cubes and place on top of coconut

layer

Bake for 20 to 25 minutes, rotate and cover with aluminum foil to prevent over browning of the coconut. Bake for another 20 minutes. Remove from oven and cool till just warm. Serve with whipped cream or ice-cream. The dessert may look a little soft when removed from the oven but it will firm up as it cools

Strawberry Blueberry Parfaits 1/4 cup of blueberries 1 package pound cake, cubed – this is available in the bakery department or in the frozen section (if frozen, thaw then cube) 1/2 cup Texas Brew Strawberry Chipotle Sauce 8 parfait glasses Whipped Cream 1 cup whipped cream, fresh made 1Tbsp. powdered sugar 1 tsp. vanilla In your parfait glasses, 8 in total, layer in Texas Brew Strawberry Chipotle Sauce, strawberries, blueberries, cake, whipped cream and repeat layers. Serve immediately. To make fresh whipped cream: In mixing bowl add whipping cream, powdered sugar and vanilla. Whip to stiff peaks.

Suggestions: Use a 11x7 pan with one layer of each. Top with more drizzled Strawberry

Chipotle Sauce and serve immediately. Or layer in a trifle dish.

Texas Brew Ranchero Beans 2 cans of HEB 37 oz. Pinto Beans 2 cans HEB black beans 1 jar Texas Brew El Chile Catrin, Ranchero Sauce 1/2 cup diced onions 2 jalapenos, diced, optional 1/4 cup of Adams Reserve Ranchero Seasoning

Sautee onions and jalapeños in avocado oil Add remaining ingredients and simmer for 10 minutes Serve and Enjoy HEB Cooking Connections Recipe

El Catrin Ranchero Pork Tacos 1/2 jar Texas Brew El Chile Catrin Ranchero Sauce 1 package HEB Fully Cooked Carnitas 1/4 cup Central Market Chicken Broth 1 cup Monterrey Jack cheese 1 package corn or flour tortillas

In a sauté pan, over medium heat, add the pork and the El Chile Catrin Ranchero Sauce. Add the broth and simmer for 5 minutes. Bring heat to low and cover. Continue to simmer for 2 minutes. Serve in a tortilla. Top with cheese and your favorite garnishes. HEB Cooking Connections Recipe

Ranchero Rice & Beans Casserole 3 cups cooked rice 1 pkg. Hatch Bison Sausage, diced or your favorite sausage 1 can 27 oz. can of HEB black beans, rinsed and drained 1 29 oz. can corn2 hatch, poblano or Anaheim peppers, diced 1 cup onions, diced 3 peppers from bag of Tri Colored Peppers 1 jar Texas Brew El Chile Catrin Ranchero Sauce Cook rice; set aside. Sauté onions, peppers and sausage until tender. Place in a large bowl with rice and sauce mix. Mix well. Place in a 9x13 casserole dish and top with favorite cheese. Bake 15 minutes or until cheese turns slightly brown. Schertz Plus HEB Cooking

Connection

Pina Colada Creamy Dressing for Chicken Salad

1 jar Texas Brew Pina Colada Coconut Cream Sauce 2 tablespoons olive oil 3 tsp. vinegar or to taste 2 to 3 Tbsp. full fat sour cream (may use Greek yogurt) 1/4 teaspoon salt, optional 2 tablespoons honey, or more or less to taste Pineapple juice, optional or to taste

Whisk together all dressing ingredients. Cover and chill until ready to use. Pour over Chicken Salad (see below)

Chicken Salad

8 to 10 HEB Fresh or Frozen Chicken Tenders 1 Cup HCF Sweetened Coconut Flakes 1/2 cup of flour 1 + 1 Tbsp. Adams Reserve Jerk Seasoning 2 egg whites, beaten 1 red bell pepper, thinly sliced or chopped 2 cups chopped fresh pineapple chunks, preferably roasted or slightly broiled 1/2 cup macadamia nuts or roasted slivered almonds, roughly chopped 1 cup crispy wonton strips 8 cups chopped greens or spring mix

1. Preheat oven to 400 and heavily grease a baking sheet with cooking spray.

Toss chicken pieces in flour/AR mixture, then egg mixture, and then toss in the coconut to coat well. Place coated chicken strips on prepared baking sheet 2 inches apart.

2. Spray chicken strips with cooking spray and bake 6-8 minutes, then flip them all over and cook on the other side another 6-8 minutes until cooked through and lightly browned. Coconut flakes should be slightly charred.

3. Remove chicken tenders from the oven and cool enough to slice into large chunks.

4. Top greens with chopped chicken tenders, red peppers, pineapple chunks, macadamia nuts, and top with wonton strips. Serve with Pina Colada Creamy Dressing.

Texas Brew Baja Pina Colada Creamy Sauce

1 cup mayo

1/2 cup Texas Brew Baja Pina Colada Sauce

1/2 cup chopped macadamia nuts or almonds

Whisk together the first two ingredients. Use as a dressing and top with macadamia

nuts or almonds.

Pina Colada Marshmallow Slaw

1. Cole Slaw Mix, about 8-9 cups 2. 1 cup finely diced celery 3. 1 cup mayo 4. 1/2 cup *Texas Brew Pina Colada Cream Sauce 5. 20-oz. can pineapple chunks, very well drained 6. Shaved coconut, optional 7. 2 cups miniature marshmallows

Combine cabbage, pineapple, celery and enough salad dressing to moisten; toss lightly. Chill. Toss with marshmallows right before serving. Serve with fresh shaved coconut or

toasted unsweetened coconut.

*Texas Brew Pina Colada Cream Sauce 1 cup mayo 1/2 cup Texas Brew Baja Pina Colada Sauce 1/2 cup chopped macadamia nuts or almonds for garnish Whisk together the first two ingredients. Use as a dressing and top with macadamia nuts or almonds.

Baja Pina Colada Creamy Pie Dip 1/2 cup Texas Brew Baja Pina Colada Sauce 1 - 8 oz. Cream Cheese, softened 1/2 cup Pineapple Pie Filling, divided 1/2 cup granola such as French Vanilla Almond optional 1. Combine cream cheese and Baja Sauce in a food processor. Lightly pulse 1/4 cup of the pie filling. 2. Transfer to a bowl and fold in rest of the pie filling. 3. Refrigerate a minimum of 2 to 3 hours or overnight.

Suggestions: Serve as a dip with strawberries and crackers, smooth out in a flat thin pan and top with granola and serve as dip or spoon into a graham cracker pie crust and refrigerate until firm. Serve topped with whipped cream and toasted coconut.

Pina Colada Coconut Shrimp Coconut Shrimp 1 lb. HEB Texas Shrimp, peeled and deveined 1/2 cup of flour 1 + 1 Tbsp. Adam Reserves Jerk Seasoning 2 egg whites, beaten 1/2 cup coconut, un-sweetened, shredded

Pina Colada Sauce 1/2 cup Texas Brew Pina Colada Cream Sauce (or just dip in Baja Pina Colada) 1 Tbsp. butter, melted 1/2 cup HEB Heavy Cream 1 Tbsp. Chopped cilantro

1. Pat shrimp dry and toss in flour/jerk mixture. Shake off excess. 2. Dip in egg whites then in coconut. Refrigerate on wax paper for 30 minutes. 3. In a large skillet, heat 1/2 cup avocado oil for 5 minutes. 4. Carefully add shrimp to oil. Do not allow to touch each other. Brown both sides.

Remove to paper towel to drain.

5. Meanwhile, in a smalls sauce pan over medium heat whisk Pina Colada Sauce, butter, heavy cream until well combines. Add chopped cilantro .

Serve with shrimp as a dipping sauce. Excellent with Coconut Chicken or as a sauce for seafood. HEB Cooking Connections Recipe

Texas Brew Salsa Remoulade 3 Tbsp. Texas Brew Honey Roasted Chipotle Salsa, Hot 1/2 cup chopped red pepper 1/4 cup chopped celery 1/4 cup chopped green onions 3/4 cup mayonnaise 2 Tbsp. Dijon mustard 1 tsp. Worcestershire sauce 1 tsp. horseradish

Puree in a food processor or blender until smooth. Chill. Serve Texas Brew Crab Cake with a dollop Texas Brew Honey Roasted Chipotle Salsa Remoulade. Tips: Serve Texas Brew Salsa Remoulade in the place of cocktail sauce when eating pre-cooked and peeled shrimp. To spice up just add 1 Tablespoon of Cajun seasoning. Excellent as a chip dip.

Texas Brew Peach Mango Chipotle Whiskey Chili with Sweet Potatoes (or butternut squash)

1/2 Tbsp. oil for Sautéing 1 large yellow onion, chopped 4 cloves garlic, minced 2 Poblano peppers, deveined, seeded and chopped (can sub canned green chilies) 4 Tbsp. whiskey (I used cinnamon whiskey or you can use beer) 2 lb. ground turkey 1/4 1 tsp. cayenne pepper, optional or to taste 2 tsp. smoked paprika 2 Tbsp. ancho chili powder (use chipotle chili powder if you want it spicier) 1 to 2 cups sodium broth depending on desired consistency (chicken or beef depending) 1 to 1 1/2 jar Texas Brew Honey Roasted Peach salsa 2 Cans HEB Fire Roasted Tomatoes, or 5 large tomatoes diced (10 small) 2 cans Southwest Style Corn, drained (options, fresh chopped sweet pepper or chopped zucchini which you would sauté with onions) 2 15-oz cans black beans or kidney beans, drained salt and pepper to taste 3 peaches or 2 large mangos peeled and diced ( or frozen, well drained and patted dry

small chunks)

Good Additions: Butternut squash, sweet potatoes, zucchini, mini sweet peppers,

chopped and sautéed before adding to soup. When using steamable veggies, steam first then sauté in a little oil and add to chile. Soup is better if you sauté each additional veggie you add and then deglaze the pan with a little more whiskey before adding to soup.

Heat oil in a large skillet over medium high heat. Add onion, garlic, chopped poblano and sauté until slightly charred about 3 to 4 minutes. Transfer to large kettle.

Deglaze the pan with whiskey or beer and transfer juices to the large kettle.

Brown ground turkey/beef, cayenne pepper if using, paprika and chili powder until slightly browned and cooked through. Add to kettle

Add broth, salsa, tomatoes, corn, black beans, cayenne pepper if using, paprika, and chili powder to kettle. Season to taste with salt and pepper.

Stir, cover, and reduce to a low simmer for 1-2 hours on very, very low heat or simmer in a slow cooker for 1- 2 hours. If your chili is too dry for your taste, add little more broth

About 10 or 15 minutes before serving sauté fresh or frozen peaches or mangos in a little oil until slightly charred and add to kettle. Simmer for about 5 minutes. Can deglaze pan

with a little ore whiskey or beer and add to kettle.

Top with cheddar cheese, sour cream, green onions and chopped cilantro.

Enjoy

Baja Tortellini & Sausage or Shrimp Pasta Salad 1 lb. Cheese tortellini (freezer section or fresh section), cooked according to package directions 2 links of a natural smoked sausage, grilled until warmed through and thinly sliced or grilled shrimp. 1/2 pt. Champagne sweet or cherry tomatoes cut in half 2 to 3 Handfuls baby spinach 8 oz. Grilled or broiled in the oven, pineapple slices, chopped (can also use sautéed pineapple chunks) 3 thin slices of red onion, chopped into large pieces

1. In a large bowl, toss together tortellini, sausage, sweet tomatoes, spinach, pineapple and red onion.

2. Pour Baja Pina Colada Vinaigrette over salad.

3. Toss everything together, and serve while warm or chill and serve cold.

Baja Pina Colada Vinaigrette 1/4 to 1/2 cup Texas Brew Baja Pina Colada or Pineapple Spiced Rum Sauce 2 Tbsp. grapeseed oil or very light olive oil 3 Tbsp. apple cider vinegar 1 tsp. mayonnaise 1/8 tsp. black pepper In a blender or with a stick blender emulsify oil, vinegar, mayo and pepper. Whisk in Texas Brew Baja Pina Colada Sauce. Serve as a Cole Slaw dressing for fish tacos or pulled pork slider or salad dressing. Omit t mayonnaise and use as a seafood marinade or dressing.

Texas Brew Fire Roasted Pineapple Rum or Mango Tequila Sauce Vinaigrette

1/4 to 1/2 cup Texas Brew Honey Fire Roasted Pineapple Spiced Rum, Mango Tequila or Baja Pina Colada Sauce 2 Tbsp. grapeseed oil or very light olive oil 3 Tbsp. apple cider vinegar 1 tsp. mayonnaise, optional 1/8 tsp. black pepper In a blender or with a stick blender emulsify oil, vinegar, mayo and pepper. Whisk in Texas Brew Pineapple Spiced Rum or Mango Tequila Sauce. Serve as a Cole Slaw dressing for fish tacos or pulled pork slider or salad dressing. Leave out mayonnaise and use as a seafood marinade or dressing.

EL Chile Catrin All Purpose Tamale Pie

1 box JIFFY Corn Muffin Mix, (if you do not like sweet cornbread make your own favorite recipe) 1 egg 1/2 c. sour cream 1/2 c. creamed corn 2/3 cup El Chile Catrin All Purpose Sauce, divided 1 onion, chopped 2 cloves garlic, minced 1 tsp. cumin 1 tsp. chili powder 1 lb. ground beef 2 cups Co-Jack cheese Fresh chopped cilantro, optional Salt, pepper to taste Preheat oven to 400 degrees F.

Cornbread 1. In a medium bowl, mix together corn muffin mix, sour cream and egg. Pour into a large cast iron skillet. Bake for 20 minutes, or until golden brown on top. Let cool slightly in pan. 2. Meanwhile, make your taco meat. Sauté onions over medium heat. Season with salt, pepper and spices and cook until soft. Add garlic and cook until fragrant, about 30 seconds. Add 1/3 cup El Chile Catrin AP Sauce. Set aside. 3. Brown the ground beef. Simmer until cooked through. Remove skillet from stovetop and drain excess fat. Add ground beef to sauce mixture and simmer till completely reduced. 4. Poke entire surface of cornbread with a fork. Pour 1/3 cup El Chile Catrin AP Sauce over the cornbread. Add the meat mixture and top with shredded cheese. 5. Cover with foil and bake until the cheese is melted, about 20 minutes. 6. Remove foil and broil until cheese begins to brown for approx. 5minutes. 7. Top with chopped cilantro and serve with sour cream, guacamole, avocado and/or pica de Gallo.

Bloody Mary Salsa Michelada

1 jar Texas Brew Bloody Mary Salsa, Bold or Medium 1 24 oz. Dos Equis 1-2 Tbsp. Tabasco Sauce, depending on heat preference Fresh Lime Juice to taste, optional Juice of one lime Puree Salsa in a blender. Mix in beer, juice of one lime and beer into a pitcher and chill. Get two small saucers big enough to fit the rim of your glass. In one saucer add the beer salt and add the lime juice to the other saucer. Dip the lip of the two glasses into the lime juice and then then into the beer salt. Fill the glasses with Michelada mixture and garnish with shrimp, olives, celery, and/or lime slices

Sweet & Savory Pineapple or Mango Glaze

1 jar Texas Brew Honey Roasted Pineapple Salsa, Pineapple Spiced Rum Sauce or Mango Tequila Sauce 1/4 cup light brown sugar if making with one of the sauces, up to 1 cup if making with pineapple salsa 8 oz. pineapple or mango chunks in juice; drain & reserve juice 1/4 cup reserved pineapple or mango juice, can add water up to 1/2 cup if needed 1 tsp. lemon juice 1 Tbsp. cornstarch, use a small amount of pineapple juice/water to make a slurry

1. Pour salsa, pineapple or mango chunks, 1/4 cup of reserved pineapple or mango juice and lemon juice into a large pot.

2. Bring pot contents to a rolling boil; boil for 1-2 minutes. Stir in brown sugar and cornstarch slurry and remove from heat. Allow to cool slightly.

3. Glaze ham with 1/2 the syrup during the last 10 minutes of baking. Serve

additional syrup on the side as a dipping sauce.

Texas Brew Mango Shrimp Ceviche Cocktail Servings: 6 Yield: 6 cups

2 1/2 pounds Medium Shrimp, salad shrimp works best 2 whole cucumbers, peeled and chopped 2 large fresh tomato, seeded and chopped 3 stalks celery, chopped 1 large sweet onion, diced 1/2 cup fresh cilantro, chopped 2 whole avocados cut in 1" cubes 1 jar Texas Brew Mango Salsa or 1 jar Texas Brew Mango Tequila Sauce 1/4 cup ketchup 1/4 cup lime juice 1 cup V-8® vegetable juice, spicy version is optional Lime slices or wedges, for garnish

1. Cook fresh shrimp, or defrost ready to eat salad shrimp, rinse, pat dry and refrigerate for at least 2 hours prior to making the ceviche.

2. Dice all veggies, except avocados. Mix all veggies (except avocado) in a large bowl.

3. Cube avocados; set aside. 4. Mix ketchup and lime juice. Add chopped cilantro, V8 and salsa to veggies

(except avocado) and mix well. Add salt, pepper and hot sauce to taste. Fold in shrimp and avocado. Refrigerate at least 1-2 hours until ready to serve.

5. Just before serving, dice avocadoes and add to the

Not Your Momma’s Cole Slaw Dressing (fish taco sauce) 6 Tbsp. Texas Brew Honey Roasted Chipotle Salsa, Mild 8 oz. light sour cream (whole sour cream makes a thicker dressing) 8 oz. low fat cream cheese (whole cream cheese makes a thicker dressing) 2 garlic cloves, chopped/pressed 1/2 tsp. onion powder 1/2 tsp. garlic powder 1 tsp. ancho chili powder (regular chili powder can be substituted) 2 Tbsp. fresh lime juice 2 Tbsp. apple cider vinegar 3 Tbsp. cilantro, chopped 2 tsp. kosher salt

Blend all ingredients well, except Texas Brew Honey Roasted Chipotle Salsa, in a food processor. Once blended, add salsa and blend just enough to disperse throughout the dressing. Refrigerate overnight. Yields approximately 2 ½ cups of dressing. Note: Always mix slaw and dressing 10 to 15 minutes prior to serving. Do not pre-mix

the day before. Use as a Cole Slaw, Salad or Fish Taco Dressing.

Salsa Verde Sauce Chicken Alfredo 1 1/2 cup Texas Brew Fire Roasted Poblano Verde or Restaurant Style Green 1 lb. Velveeta or HEB Easy Melt Party Cheese, cubed 8 oz. Philadelphia Cream Cheese, softened, cubed 1 cup or to taste of Half n’ Half or milk 1 1/2 to 2 cups fajita chicken, rotisserie or sautéed chicken cubed or shredded

1. Place all ingredients in a slow cooker insert. Mix well to combine. Heat on high setting of slow cooker for approximately 1 hour or until cheese is melted and sauce is bubbly. 2. Microwave Alternative: Place all ingredients in a microwave safe bowl. Mix well to combine. Cover the bowl with parchment or cling wrap and heat on high in 1 minute intervals stirring between each to ensure that all the cheese is melted. 3. Pour over warm pasta. Toss and serve

Super Easy Shrimp Fajitas 1 ½ pounds of shrimp, peeled and deveined 1 yellow bell pepper, seeded and thinly sliced 1 red bell pepper, seeded and thinly sliced 1 orange bell pepper, seeded and thinly slice 1 small red onion, thinly sliced ½ cup of Baja Pina Colada Glaze

Toss all of the above together and place in a 450-degree oven for 8 minutes on a lined baking sheet. After 8 minutes give the mixture a good shake or two. Turn the oven up to broil and cook for an additional 2 minutes or until shrimp is fully cooked through and is opaque in the center. Serve on warm fresh tortillas with Pina Colada Creamy or Vinaigrette Cole Slaw, limes and cilantro. Garnish

Baja Pina Colada Glaze 1 jar Texas Brew Baja Pina Colada Sauce 1/4 cup light brown sugar 8 oz. pineapple tidbits in juice; drain & reserve juice 1/4 cup reserved pineapple juice can add more pineapple juice or water up to 1/2 cup if needed 1 tsp. lemon juice 1 Tbsp. cornstarch, use a small amount of pineapple juice/water to make a slurry, pre-mix

1. Pour sauce, pineapple chunks, 1/4 cup of reserved pineapple and lemon juice into a large pot.

2. Bring pot contents to a rolling boil; boil for 1-2 minutes. Stir in brown sugar and cornstarch slurry and remove from heat. Allow to cool slightly.

3. Glaze ham or protein with 1/2 the syrup during the last 10 minutes of baking. Serve additional glaze on the side as a dipping sauce

Easy Cocktail or Salad Shrimp Ceviche Verde 2 lbs. of cooked cocktail shrimp 1 1/2 cup Texas Brew Fire Roasted Poblano Verde or Restaurant Style Green found at select HEBs 3 large or 6 small avocados (cut in chunks) 1 serrano pepper (chopped or minced), optional 1/2 cup fresh squeezed lime juice 1/2 cup fresh squeezed lemon juice 1/2 cup red onion, fine chopped 1/2 cup Cilantro, chopped 1/2 to 1 cup tomatoes (chopped) 1/4 cup fresh oregano, chopped or 1 ½ tsp. dried oregano Salt to taste Tabasco or Texas Brew Hot Iron Habanero, to taste

1. In a large mixing bowl, add each ingredient, beginning with the shrimp. Mix gently.

Bloody Mary Burgers Mix approx. 1/4 cup Texas Brew Bloody Mary Salsa, Bold or Medium and 1/2 cup finely chopped onions into 1lb. ground beef. If to moist, you can add a few panko bread crumbs. Form into patties and cook according to your preferred method. Try topping the burger with a little more salsa before adding your cheese

Mango Tequila or Pineapple Spiced Rum Pulled Pork 1 lb. precooked and shredded pulled pork 2/3 cup Mango Tequila or Pineapple Spiced Rum Sauce 2/3 cup BBQ Sauce (one without honey or sweet in the name) Combine pulled pork, Sauce and BBQ sauce in a slow cooker on high and bring to a simmer. Simmer for approx. 20 minutes and serve warm on tacos, sliders, buns or tostadas. Garnishes: more sauce, cream fresh, sour cream, avocado slices, cilantro, black beans, pico, mango or pineapple pieces

Habanero/Chipotle Strawberry Sauce 1 cup Texas Brew Hot Iron Habanero Salsa or Texas Brew Honey Roasted Chipotle, Medium or Hot (more to taste) 1 cup strawberry spreadable fruit 3 to 5 cloves garlic, roasted 1 cup strawberries 1. Place salsa, strawberry spreadable fruit and garlic into blender or food processor. Process until semi smooth or smooth if you prefer.

2. Add fresh strawberries to blender and pulse to combine (leave it chunky for a pretty presentation)

Options: You can substitute raspberries or blackberries for the strawberries or make with Texas Brew Honey Roasted Chipotle, Medium or Hot.

Pina Colada Creamy Coleslaw

1 large bag of Cole Slaw

1 large carrot, shredded

1/4 cup coconut (I use unsweetened)

1/4 cup raisins

1 tsp. pink salt, optional

2 Tbsp. Adams Reserve Saigon Sunrise

Slaw Dressing

1 cup mayo

1/2 cup Texas Brew Pina Colada Cream Sauce

1 cup crushed pineapple, very well drained

1/2 cup almond shaved or slivers

In a large bowl toss the first 5 ingredients. Set Aside. Mix up dressing. Toss desired

amount with slaw and chill before serving.

Kale Salsa Tex-Mex Casserole

1 lb. ground beef or turkey 1 cup red or orange pepper, chopped (can try with poblano pepper) 1 small red onion, thin sliced 1 tsp. chipotle, ancho or red chili powder 1 tsp. smoked paprika, optional 1 tsp. salt & pepper 1-16 ounce jar Texas Brew Fire Roasted Kale Salsa 2 Tbsp. mayonnaise 1 can black beans, drained 1 can white/gold corn, drained 2 HEB Cornbread Packets (2 Jiffy Corn Bread Mix)

1. Preheat oven to 350 and spray 13x9 baking dish with non-stick spray. 2. In a large sauté pan or Dutch oven, brown the ground beef and drain if necessary. Add onion slices and peppers and simmer till until tender crisp. Add chili powder, smoked paprika, salt and pepper and simmer for 2 to 3 minutes. 3. Combine mixture with Texas Brew Kale Salsa; simmer for 1-2 minutes. Remove from heat. 4. Stir in mayonnaise, eggs, black beans, corn and shredded cheese. Layer in the bottom of the pan. 5. Mix cornbread mix according to instructions 6. Drop spoonfuls corn bread mix on top of meat mixture. Swirl some of the cornbread mix into the filling. 7. Bake for 45 minutes at 350. Serve hot. Garnish with sour cream, avocado, fresh cilantro and extra salsa.

El Chile Catrin Mexican Beef Stew 1½ lb. beef for stew 2 tbsp. all-purpose flour 1 Tbsp. vegetable oil 1 can Campbell's® Condensed Beef Consommé 1 cup El Chile Catrin All Purpose Sauce or Ranchero Sauce 1 large onion, heavy chop 1 can pinto or black beans, drained 1 can whole kernel corn, drained 1. Coat the beef with the flour. Heat the oil in a 12-inch skillet over medium-high heat. Add the beef in 2 batches and cook until well browned, stirring often. 2. Stir the beef, consommé, El Chile Catrin, onion, beans, and corn in a 3 1/2-quart slow cooker. 3. Cover and cook on low for 8 to 9 hours or on High for 4 to 5 hours or until the beef is fork-tender.

Suggestions: Use precooked stew meat and reduce your cooking time. Add green chilies or diced poblanos

Quinoa Black Bean Chili Prep Time 15 minutes Cook Time 30 minutes Total Time 45 minutes Serves 8 People Ingredients Recipe makes 8 servings 1 Tbsp. olive oil 3/4 cup(s) sweet onion, chopped 8 4/5 Oz Central Market Bulgur & Quinoa Quick Cook Grains 14 1/2 Oz petite diced tomatoes 1 Tbsp. fresh garlic, minced 2 Oz chopped green chilies 2 1/2 cup(s) Central Market Organics Broth 3 to 6 Tbsp. Texas Brew Harissa Adobo 2 Tsp Adams Reserve Texas Brisket Rub 15 Oz low salt black beans 8 Oz frozen sweet corn 1/2 cup(s) fresh cilantro, finely chopped Instructions 1. Heat a large pot over medium­high heat. Add oil and onions. Sauté 4 to 5 minutes, or until onions begin to soften. 2. Add grains, tomatoes, garlic, chilies and broth to pot. Cover and bring to a simmer 10 to 12 minutes. 3. Uncover. Add Harissa Adobo sauce, brisket rub, black beans and corn to pot. Simmer uncovered another 5 minutes just to heat through. Remove from heat. Add cilantro and stir through. Enjoy

Texas Brew Boudin Sausage Stuffed Jalapenos

4 Tbsp. Texas Brew Honey Roasted Chipotle Salsa, Hot 2 links Boudin sausage 12 fresh jalapenos 4 oz. cream cheese 12 slices bacon, cut in half (24 pieces)

1. Preheat oven to 350°. 2. Remove casing from sausage and crumble. 3. Slice jalapenos in half. Remove seeds and veins. (Keep hands away from face). 4. Mix together crumbled sausage, cream cheese and salsa. 5. Fill each jalapeno half with sausage mixture and wrap with a ½ slice of bacon.

Secure with toothpick. 6. Refrigerate 30 plus minutes to firm up cream cheese mixture 7. Put in oven for 15 to 20 minutes or until bacon is well browned (or grill). 8. Remove from oven, remove toothpicks and serve

Bread Pudding with Texas Brew Strawberry Chipotle Sauce 6 slices of day old bread – I used croissants 2 Tbsp. butter, melted 1/3 cup raisins (optional) 4 eggs, beaten 2 cups whole milk 3/4 cup sugar 1 tsp ground cinnamon 1 tsp vanilla extract

Preheat oven to 350 degrees. Cut the bread into small bite size pieces and place in a small 8-inch baking dish.

In a mixing bowl combine eggs, milk, sugar, cinnamon, and vanilla. Beat until fully combined. Pour over bread, and lightly push down the bread with a fork until bread is fully covered and soaking up the egg mixture.

Bake for 45 minutes, or until the top springs back when lightly tapped and slightly browned. Serve with Texas Brew Strawberry

Torta Ahogada Prep Time 20 minutes Cook Time 8 hours Total Time 8 h 20 m Serves 8 People 4 Lb. bone­in Boston butt 1 medium yellow onion, diced 1/2 cup(s) whole garlic cloves, crushed Texas Brew El Chili Catrin Sauce­ All Purpose 12 Oz 15 Oz H­E­B Fire Roasted Diced Tomatoes 1 Tbsp. cumin 1 Tbsp. Mexican oregano 1/2 Tbsp. kosher salt 8 bakery rolls 1 cup(s) red onion, thinly sliced for topping 1. Place pork butt, onion, garlic, El Chile Catrin Sauce, fire roasted diced tomatoes, cumin, oregano and kosher salt in a crock pot. 2. Set crock pot on low setting and cook for 8 hours. To serve drain some of the juice to a bowl and brush or dip slices of bread with sauce, then serve some of the shredded pork on the bun. 3. Top sandwiches with thinly sliced onions and any favorite sandwich topping. Serve warm. 4. Chef's Note: Pickled red onions are a traditional accompaniment to this sandwich. Recipe Source H-E-B https://www.heb.com/recipe/recipe-item/torta-ahogada/1398826629469

Oxtail Barbacoa Prep Time 2 minutes Cook Time 3 h 40 m Total Time 3 h 42 m Serves 8 People 2 Lb. oxtails 1 1/2 Tsp kosher salt 1 Tsp ground black pepper 5 garlic cloves, smashed 1/4 cup(s) yellow onion, sliced 1/4 cup(s) green bell pepper, sliced 1/2 cup(s) Texas Brew El Chili Catrin Sauce­ All Purpose 1 cup(s) low sodium chicken broth 1. Place a large sauté pan over medium heat. 2. Season oxtails with salt and pepper, then place in pan and brown on all sides for about 3 to 4 minutes per side. Remove oxtails from pan and set aside. 3. Add garlic, onion and bell pepper to pan and sauté until soft, about 3 minutes. 4. Place oxtails, garlic, onions and bell peppers in a slow cooker with Texas Brew El Chile Catrin and broth. Cover with lid and set heat to low for 3 hours or until meat falls off the bone. 5. Remove oxtails and cool until meat is cool enough to be handled. Shred meat and place back in slow cooker and let cook uncovered for about 30 minutes or until liquid has completely reduced down. 6. Serve with sunny side up eggs or tortillas. Source: H­E­B Cooking Connection https://www.heb.com/recipe/recipe-item/oxtail-barbacoa/1398819871902

Bloody Mary Crab Dip Prep Time 10 minutes Cook Time N/A Total Time 10 minutes Serves 6 People Recipe makes 6 servings 8 oz. Neufchâtel cream cheese, softened 8 oz. Texas Brew Bloody Mary Salsa, Bold 8 oz. fresh crab meat, jumbo lump 1/4 cup(s) green onion, chopped 1/2 cup(s) baby arugula, chopped and smashed down into cup for measuring 1/4 cup(s) celery, finely chopped Instructions 1. Using the back of a large spoon spread cream cheese on a serving plate about 1/4 to 1/2 inch thick in decorative waves. 2. Spoon salsa over cream cheese layer. Gently spread crab evenly over cream cheese and salsa. 3. Sprinkle green onion, arugula and celery over crab layer. Serve with crackers or toasted pita. Recipe Source H-E-B: https://www.heb.com/recipe/recipe-item/bloody-mary-crab-dip/1398892721645

Carrot Coconut Salad with Raisins Prep Time 10 minutes Cook Time N/A Total Time 10 minutes Serves 8 People 1/3 cup(s) Texas Brew Piña Colada Coconut Cream Sauce 2 Tbsp. unseasoned rice vinegar 2 Tbsp. olive oil mayonnaise 1 Tbsp. fresh ginger, finely grated 10 Oz matchstick grated carrots 1/4 cup(s) grated unsweetened coconut flakes 1/4 cup(s) H­E­B Golden Raisins 1 Tbsp. mint, finely chopped 2 Tbsp. chives, finely chopped 1/4 cup(s) cilantro, finely chopped 1. In a medium sized mixing bowl, whisk piña colada sauce, rice vinegar, mayonnaise and ginger. 2. Add carrots, coconut, raisins, mint, chives and cilantro. Stir gently and keep chilled until ready to serve. 3. Chef's Note: If stored in the refrigerator longer than an hour, make dressing separately and add just before serving. Recipe Source HEB https://www.heb.com/recipe/recipe-item/carrot-coconut-salad-with-raisins/1398824864059

Charred Corn Salsa Prep Time 20 minutes Cook Time 15 minutes Total Time 35 minutes Serves 8 People 12 oz. pico de Gallo 1 cup(s) Texas Brew El Chili Catrin Sauce­ All Purpose 1/4 cup(s) limes, juiced 1/2 Tsp ground cumin 1/4 cup(s) fresh cilantro, chopped 2 ears of corn Instructions 1. Preheat grill to medium­high or around 375ºF. 2. In a bowl combine pico de Gallo, El Chile Catrin Sauce, lime juice, cumin and cilantro. Set aside. 3. Grill corn 10 to 15 minutes or until well charred. 4. Cut kernels off cob and place into the bowl with everything else. 5. Toss to combine then season with salt and pepper to taste. Chill at least 30 minutes to allow flavors to meld. 6. Serve over fish or chicken or with chips Recipe Source H-E-B https://www.heb.com/recipe/recipe-item/charred-corn-salsa/1398826630257

One Pot Picadillo Pasta Prep Time 5 minutes Cook Time 20 minutes Total Time 25 minutes Serves 4 People 2 Tbsp. H­E­B Cold Press Canola Oil with Garlic Flavor 1 1/4 cup(s) red onion, finely chopped 1 1/4 Lb. lean ground beef 1 Tbsp. Adams Reserve Ranchero Seasoning 12 Oz mild or medium pico de Gallo 8 Oz Texas Brew El Chili Catrin Sauce­ All Purpose 2 cup(s) chicken broth 8 Oz penne pasta 1/4 cup(s) fresh cilantro, finely chopped Instructions 1. Heat a large skillet over medium high heat. Add garlic oil and onions. Cook 5 to 6 minutes until onions become softened. 2. Add ground beef, breaking up beef with a spoon then add in seasoning. Brown beef well, about 8 minutes. 3. Add pico de Gallo, El Chile Catrin sauce and chicken broth to pan, stirring and bring to a simmer. 4. Add pasta and cover, reduce heat to low and simmer for 12 minutes 5. Remove lid and simmer a few minutes until pasta is cooked to desired tenderness and liquid has been absorbed. 6. Remove from heat and stir fresh cilantro through pasta, serve immediately. Recipe Source H-E-B https://www.heb.com/recipe/recipe-item/one-pot-picadillo-pasta/1398826723370

Bloody Mary Gazpacho with Shrimp Prep Time 15 minutes Cook Time N/A Total Time 15 minutes Serves 4 People 1/3 Lb. H­E­B Fully Cooked Shrimp, peeled, deveined and diced 12 Oz mild pico de Gallo 1 cup(s) water 16 Oz Texas Brew Bold Bloody Mary Salsa 1/2 cup(s) panko bread crumbs 1/3 cup(s) Spanish olive oil, divided use 1 cup(s) hot house cucumber, seeded, peeled and diced 1 Tbsp. Italian parsley, very finely chopped 1. Rinse and sort through shrimp and remove any remnants of tails or shell pieces. Drain well in colander. 2. Add pico de Gallo, water, salsa, bread crumbs and 1/4 cup oil to blender. Pulse on high speed until smooth. 3. Divide gazpacho between 4 bowls. Drizzle with remaining oil and gently place garnish of finely chopped shrimp, cucumber and pa Recipe Source H-E-B https://www.heb.com/recipe/recipe-item/bloody-mary-gazpacho-with-shrimp/1398825405122

Baja Ribeye Steaks Prep Time 10 minutes Cook Time 10 minutes Total Time 20 minutes Serves 4 People 2 Lb. ribeye steaks, 4 ­ 8 oz. steaks 1 Tbsp. Ottavio Grapeseed Oil, divided evenly between steaks 1 Tbsp. Adams Reserve Saigon Sunrise Rub, divided evenly between steaks 4 Tbsp. salted butter 3 Tbsp. Texas Brew Baja Piña Colada Sauce 1/2 large Hass avocado, sliced thinly 1/4 cup(s) fresh cilantro, finely chopped Instructions 1. Preheat grill to medium high heat. (This recipe can also be done in a cast iron skillet if preferred.) 2. Rub grapeseed oil on both sides of steak, followed by Saigon Sunrise Rub. 3. Place steaks on grill. While steaks are cooking, melt butter in a sauce pan over medium high heat until butter starts to foam and turn brown around the edges. Watch closely, as butter burns easily. 4. Remove pan from heat and add Baja Piña Colada Sauce to butter. Stir gently and set aside. 5. Cook steaks until done, approximately 6 minutes on one side and 4 minutes on other for 1 inch thick steaks, for medium rare. Remove from grill and place in serving dish ­ top with a tablespoon of browned butter. Garnish with avocado slices and fresh cilantro. Serve immediately. Recipe Source H-E-B https://www.heb.com/recipe/recipe-item/baja-ribeye-steaks/1398825462282

Bloody Mary Shirred Eggs Prep Time15 minutes Cook Time 15 minutes Total Time 30 minutes Serves 2 People 2 slices Applewood smoked bacon 2 cup(s) baby spinach, chopped and loosely packed into cup for measuring 2 Tbsp. salted butter, softened to room temperature 4 large eggs 2 Tbsp. heavy cream 2 Tbsp. Gruyère cheese, shredded 1/4 cup(s) Texas Brew Medium Bloody Mary Salsa 1 Tbsp. chives, finely chopped 1. Heat a skillet over medium high and cook bacon to desired crispness. Remove bacon from pan, drain on paper towel and chop. 2. Add chopped spinach to hot skillet and sauté 2 to 3 minutes, just to wilt. Remove from skillet. 3. Preheat oven to 425°F. 4. In a loaf pan large enough to fit two 6 oz. ramekins, pour enough water just to come up halfway on outside of empty ramekins. Remove ramekins and place loaf pan in oven to warm water while finishing preparation. 5. Lightly butter ramekins. 6. Add sautéed spinach to ramekins then gently break 2 eggs into each ramekin, making sure that yolks remain intact. 7. Divide cream evenly between the two ramekins and sprinkle eggs with cheese. 8. Remove loaf pan from oven and place filled ramekins gently in the water. 9. Bake 5 to 7 minutes, or until eggs are partially set. Remove from oven and equally top eggs gently with the salsa. 10. Sprinkle bacon on top and return to oven for 3 to 4 minutes. 11. Remove from oven and top with chives. 12. Serve immediately with toasted, crusty bread if desired. Recipe Source H-E-B https://www.heb.com/recipe/recipe-item/bloody-mary-crab-dip/1398892721645

Pina Colada Fried Coconut Shrimp 1 lb. HEB Texas Shrimp, peeled and deveined 1/2 cup of flour 1 + 1 Tbsp. Adam Reserves Jerk Seasoning 2 egg whites, beaten 1/2 cup coconut, un-sweetened, shredded

Pina Colada Sauce 1/2 cup Texas Brew Pina Colada Cream Sauce (or just dip in Baja Pina Colada) 1 Tbsp. butter, melted 1/2 cup HEB Heavy Cream 1 Tbsp. Chopped cilantro

1. Pat shrimp dry and toss in flour/jerk mixture. Shake off excess. 2. Dip in egg whites then in coconut. Refrigerate on wax paper for 30 minutes. 3. In a large skillet, heat 1/2 cup avocado oil for 5 minutes. 4. Carefully add shrimp to oil. Do not allow to touch each other. Brown both sides.

Remove to paper towel to drain.

5. Meanwhile, in a smalls sauce pan over medium heat whisk Pina Colada Coconut Cream Sauce, butter, heavy cream until well combined. Add chopped cilantro, or make Pina Colada Velvet Sauce (see below).

6. Serve with shrimp as a dipping sauce. Excellent with Coconut Chicken or as a sauce for seafood.

Baked Pina Colada Coconut & Panko Shrimp 1 pound 31/40 size shrimp (about 25), peeled and deveined 2 large eggs 1 cup flaked unsweetened coconut 1/2 cup panko breadcrumbs 1/2 cup all-purpose flour 1/2 teaspoon garlic powder 1/2 teaspoon paprika (optional) Salt and freshly ground black pepper Pre-heat oven to 425 degrees. Grease a cookie sheet with oil and set aside. Beat eggs in a small bowl and set side. Combine breadcrumbs and coconut in another bowl and set aside. Now combine flour and spices in a 3rd bowl. You should have 3 bowls for all the dipping of your shrimp. Start with the flour, then the egg, and finish with the coconut panko breadcrumb mixture. Make sure to press the coconut panko mixture so it adheres to the shrimp. Place them on the baking sheet in a single layer. Lightly drizzle with oil or spray with nonstick spray and bake until they are golden brown and opaque in the center, about 10 minutes. Dip in Texas Brew Baja Pina Colada Sauce or dip in Pina Colada Coconut Velvet Sauce.

Pina Colada Velvet Sauce

In a small sauce pan bring Pina Colada Coconut Cream or Baja Pina Colada Sauce to a simmer. Remove from heat and whisk in cold butter, approximately 4 Tbsp. per bottle.

Texas Brew Strawberry Chipotle 7-layer Dessert Dip Beautiful Layered In A Trifle Dish

2 1/2 cups vanilla pudding 1 cup pretzels and saltine crumbs (about cup of mini pretzels and 12 saltines, crushed) 1 cup Nutella, softened slightly in the microwave, to make it easier to spread 12 small strawberries, fresh sliced 1/2 cup Texas Brew Strawberry Chipotle Sauce 1 large banana, sliced 2 cups whipped cream 1- 8 oz. package of cream cheese, softened 3 Tbsp. powdered sugar 2 tsp vanilla extract 3 Tbsp. caramel sauce, softened slightly, if needed, to make pourable In a small bowl, beat the cream cheese until its light and aerated. In a mixer add 2 cups cream, vanilla, powdered sugar until it forms soft peaks. Add the aerated cream cheese to the whipped cream and whip until firm peaks. Refrigerate until ready to use. In an 11x7 rectangular glass dish layer the vanilla pudding, pretzel/saltine crumbs, banana, Nutella, strawberries, Texas Brew Strawberry Chipotle Sauce, and whipped cream/cream cheese mix. Drizzle on the caramel sauce. Serve with graham crackers, Nilla wafers or pretzels.

Suggestions: Make with Texas Brew Blue n’ Blackberry Sauce and fresh blueberries

or Texas Brew Baja Pina Colada Sauce adding in few bits and pieces of roasted pineapple.

Strawberry Cucumber Salad

1/4 cup Texas Brew Strawberry Chipotle Sauce 2 cucumbers – peeled, seeded and sliced 1-pint cherry tomatoes – halved 1/2 purple onion – thinly sliced 1 bunch cilantro – chopped 2 yellow bell peppers – thinly sliced 1/4 tsp. Adams Reserve Mediterranean Gold Rub 1 cup feta cheese crumbles 1. Combine all ingredients in a large bowl and toss together. 2. Refrigerate for at least 30 minutes prior to serving. HEB Cooking Connections Recipe

Texas Brew Baked Brie 1 sheet puff pastry, defrosted 1 small wheel of Brie Egg wash 4 Tbsp. Texas Brew Blue N’ Blackberry Sauce

1. Preheat oven to 400 degrees. Roll out one sheet of thawed puff pastry. Place Brie in the center and top with Blue n’ Blackberry Sauce. Neatly fold over the sides of the puff pastry until all sides have enclosed it. Prepare the egg wash by cracking one egg in a dish and whisk, add 2 TBLS water. Using a pastry brush, brush the egg mixture over the outside of the enclosed Brie. Place the Brie on a parchment lined baking sheet.

2. Bake 40 to 45 minutes or until golden brown in the oven. Keep an eye on to prevent over browning. If it starts to get to brown lightly tent with aluminum foil. Let the dish set about 10 minutes before serving so the cheese firms up a bit. It will still be warm and ready to serve.

Suggestions:

Bread for Dipping: French baguette, crostini, baked bagel chips or your favorite

cracker/bread

1. Fruit for Dipping: Apples or pears 2. Drizzle with more warmed sauce

Sauce Options: Texas Brew Strawberry Chipotle or Baja Pina Colada Sauce -

Pastry Options: Defrosted Pie Pastry Sheets or Refrigerated Crescent Rolls (rolled out with seams pressed together)

Apple Crisp Cheese Ball or Dip

1/4 cup Texas Brew Apple Cinnamon Salsa & 1 8 oz. HEB Cream Cheese (not softened) 1/4 cup Apple Pie Filling 1/2 cup granola like a French vanilla almond Combine cream cheese, pie filling, and Apple Cinnamon Salsa in a bowl. Mix with your hands. Form into a ball (will be stick and wet). Roll in granola to completely cover and shape. Serve with graham crackers or vanilla wafers. Schertz HEB Plus Cooking Connection

Dip Suggestion: Mix all but apples in a food processor. Fold in apples and spread out in a large serving dish. Top with granola and serve as a dip.

Flourless Chocolate Cake with Strawberry Chipotle Sauce 1 cup semisweet chocolate chips 8 Tbsp. unsalted butter ¾ cup granulated sugar ¼ tsp salt 1 to 2 tsp espresso powder, optional 1 tsp vanilla extract 3 large eggs ½ cup unsweetened cocoa powder, Dutch-process if possible Texas Brew Strawberry Chipotle Sauce

For the Ganache, Optional 1 cup semisweet chocolate chips ½ cup heavy cream Preheat the oven to 375 degrees. Lightly grease an 8-inch round cake pan; cut a piece of parchment paper and fit it to the bottom, grease the whole pan. Put chocolate and butter over low heat in a double boiler and melt until fully combined. This may be done in the microwave but don’t let chocolate over heat. Transfer mixture to a mixing bowl. Stir in sugar, salt, espresso powder, and vanilla. Add eggs, beating each until smooth before adding the next egg. Add the cocoa powder and mix until just combined. Add all the batter to the 8-inch greased pan. Bake the cake for 25 minutes. The center should be 200 degrees on a thermometer. It will not be a solid cake like cakes that include flour. Remove it from oven and let cool for 5 minutes. To loosen the cake from the pan, use a small paring knife around the outer edge. Put a plate on top of the pan and flip over to remove. The top of the cake will be on the bottom. Allow the cake to finish cooling.

For the ganache: Combine the chocolate and heavy cream in a double boiler on low heat until fully combined. You can do this in the microwave bowl but be careful not to burn the chocolate. When fully combined spoon over the cake and let, it fall over the sides of the chocolate cake. Allow the cake to fully set for several hours before serving.

To serve: Place small piece of cake on plate. Shake Texas Brew Strawberry Chipotle Sauce and drizzle 1 to 2 Tbsp. sauce on top of cake. Suggestions: Top sauce on cake with whipped cream and small slivers of fresh strawberry and/or shaved chocolate. Pour over your favorite brownie or chocolate cake

Texas Brew Hot & Creamy Chicken Dip 1/2 cup + 2 Tbsp. Texas Brew Honey Roasted Chipotle Salsa, Slow Burn Hot

1 10.5 oz. can cream of chicken soup

4 boneless chicken breast, or 2.5 lbs. boneless, skinless thighs, or 2 lbs. precooked fajita

seasoned chicken breast or thighs

12 oz. cream cheese, cubed and softened

1 cup mayonnaise

2 poblano peppers, roasted, fine chop (can substitute with 7 oz. can of roasted poblano

peppers; drained & chopped or green chilies, drained & chopped)

1 cup shredded sharp cheddar cheese

1. Boil chicken breast in water with 2 Tbsp. of salsa. (slow cooker overnight, low).

2. Drain, remove, cool and shred.

3. Combine all ingredients in slow cooker; adding shredded chicken last. Mix well.

4. Cook on low for 2 1/2 to 3 hours; until all cream cheese has melted and is bubbly hot.

Serve hot with chips or over baked potatoes. Excellent tailgating recipe

Appetizer Toppings: Top roasted poblano pepper halves, individual nacho chips, or Chalupas. Top peppers, chips or Chalupas with chicken mixture, shredded cheese and bake till cheese melts. Garnish with Pico De Gallo, a thin slice of avocado, cilantro and salsa to taste.

Garnishes: Cherry tomatoes halves, avocado slices, Pico De Gallo, or cilantro sprigs.

In A Hurry Quick & Easy Savory Three Bean Soup

1/2 cup Texas Brew Honey Roasted Chipotle Salsa, Mild, Medium, Hot or Fire

Roasted Poblano

1 can black beans (drained)

1 can pinto beans (drained)

1 can ranch style beans

1 can diced fire roasted tomatoes with garlic

1 tsp. cumin

1 tsp. chili powder

1 cup yellow onion diced

1/2 cup tortilla chips crushed

3 to 4 cups low sodium chicken broth

Olive oil

Kosher salt

Fresh cilantro, heavy chop

1 cup small cubed/pulled rotisserie or grilled chicken (optional)

1. Sauté onion in olive oil until translucent in a heavy pot or Dutch oven. 2. Add cumin, chili powder and chips. Sauté for 2 more minutes. You may add more

olive oil to sauté chips if needed. 3. Add Texas Brew Honey Roasted Salsa, all beans, tomatoes, chicken (if using)

and chicken stock. 4. Salt lightly to taste. Cover and gently simmer for 30 to 45 minutes depending on

desired bean tenderness. 5. Serve over buttered cornbread or top with tortilla chips and shredded cheddar,

Monterey jack or a Mexican blend. Garnish Suggestions: Chopped cilantro, avocado slices, sour cream or Pico de Gallo.

Citrus Lime Salsa Verde Caviar Salad

1 red, yellow and orange bell pepper, diced 1 can black beans, drained & rinsed 1 can black eyed peas, rinsed & drained 1 can sweet yellow/white corn, rinsed and drained 1 small red onion, fine chopped 1 1/2 cup tomatoes, chopped (equivalent grape or cherry tomatoes; halved) 1 cup Cilantro, chopped 2 large avocados diced or 4 small avocados

Citrus Lime Salsa Verde Dressing

2 cups (16 oz.) Texas Brew Fire Roasted Poblano Verde or Restaurant Style Green 1/2 cup fresh squeezed lemon juice 1/2 cup fresh squeezed lime juice 1 tsp. Mexican oregano 1/3 cup Grapeseed or another lightly flavored oil (may omit if you wish) Salt to taste

Dressing: Whisk all ingredients till well mixed. Chill and whisk lightly prior to serving.

Salad: In a large mixing bowl gently toss all salad ingredients. Add salad dressing to taste and toss gently. If not serving immediately, add the cilantro, avocado and chilled dressing prior to serving.

Tips: If not serving immediately, add chilled avocado and cilantro just prior to serving. Omit oil and add 1 lb. salad shrimp for a wonderful ceviche or pick you own veggies, fruit or beans

Creamy Avocado Dressing

1/2 cup Texas Brew Honey Roasted Chipotle, Medium 1/2 cup mayo 1 Tbs. lime juice 1 large avocado, pitted and removed from skin 1/4 cup grape seed oil Salt and pepper, to taste

1. Place the salsa, mayo, lime juice, avocado, and grape seed oil into a food processor. Blend until smooth.

Taste and season with salt and pepper, as needed. Refrigerate for 30 minutes before serving

Texas Brew Salsa Bacon Ranch Macaroni Salad

1/2 cup Texas Brew Honey Roasted Chipotle Salsa, Mild or Medium

1 12 oz. package rotini pasta, cooked according to package directions

3/4 cup ranch dressing

4 green onions, chopped

1 pt. cherry tomatoes, halved

1 6 oz. can of black olives, drained and sliced

1 large avocado, chopped

1/2 lb. bacon, cooked crisp and crumbled

1. In a small bowl, mix the salsa and ranch dressing until well-combined. Set aside. 2. In a large bowl, combine the cooked pasta, green onions, tomatoes, and olives,

and toss until ingredients are well-mixed. Pour the salsa ranch over the top of the pasta salad and stir well. Chill until ready to serve.

3. Right before serving, add the avocado and bacon to the macaroni salad. If you would like a creamier salad, feel free to add a bit of extra salsa or ranch dressing.

4. Serve immediately.

Recipe by Juanita's Cocina

Texas Brew Salsa Mexican Caesar Salad With Fajita Meat

1/2 cup Texas Brew Honey Roasted Chipotle Salsa, Medium 1/2 cup mayonnaise 1/4 cup fresh lime juice 1 Tbsp. Dijon mustard 1 tsp. anchovy paste (optional) 1/2 cup cilantro leaves 1/4 cup parmesan cheese, grated or shredded

1. Blend all ingredients for the dressing in a blender or food processor until smooth. 2. Let stand in refrigerator at least 30 minutes to thicken. 3. Toss with Romaine lettuce and tortilla strips or chips. 4. Top with grilled fajita meat and shaved parmesan or your favorite cheese

Southwest Tuna, Salmon or Chicken Salad with Salsa Ranch Dressing

1 cup shredded tuna, canned salmon or chicken

1 red bell pepper, diced or use a mixture of small sweet peppers

1 can black beans, drained & rinsed

1 can sliced black olives, drained

1 can sweet yellow corn, drained, I used a white and yellow corn mixed (can use

thawed frozen corn)

2 cups grape or cherry tomatoes, cut in halves or fourths

1 romaine heart of lettuce or Napa cabbage, well chopped

1/4 to 1/2 cup cilantro, chopped

1 large Hass avocado, diced or 2 small avocados

1 cup crushed tortilla chips (optional)

Jalapenos, seeds & veins removed very finely diced (optional, use gloves)

Creamy Salsa Ranch Dressing/Dip

1/4 cup Texas Brew Fire Roasted Poblano, Poblano Verde or Honey Roasted

Chipotle, drained

1/3 cup Mayonnaise, can us low fat

1/3 cup sour cream, can use low fat

1/3 cup butter milk

1/2 tsp. cumin

1/4 to 1 tsp. of chipotle chile powder depending of desired spiciness

Salt and/or pepper to taste

1. Add all the salad to a large bowl except for the chips & avocado. Gently toss till combined

2. Whisk all the dressing ingredients in a small bowl and pour over salad gradually, tossing throughout the process to make sure it does not get to wet.

3. Serve as dip with tortilla chips, in a wrap, pita pocket or with crushed tortilla chips on top or toss them in if eating immediately. Garnish with avocado.

Options: Use your own favorite veggies or beans. Try some cup up snap peas, green onions or drained pinto beans. Use dressing on your favorite salad or use a dip for chips and veggies. Be imaginative and enjoy!

Kicked Up Chocolate Picnic Cake

For The Cake

Cocoa Powder for Dusting

1 box chocolate cake mix

1 (3 oz.) box chocolate instant pudding mix

4 eggs

1/2 cup Texas Brew Honey Roasted Chipotle, Any Heat, pureed

3/4 cup water

1/2 cup vegetable oil

1 tsp. vanilla extract

1 to 2 tsp. chile powder (I used chipotle but ancho would be nice as well)

1 tsp. espresso powder

1/2 tsp. cinnamon

For The Streusel Topping

4 Tbsp. butter, softened

1/2 cup flour

1/2 cup brown sugar

1 to 2 tsp. chile powder (I used chipotle but ancho would be nice as well)

1 tsp. cinnamon

1 cup pecans, roughly chopped

3 cups assorted baking chips, chocolate, white chocolate and or butterscotch. Use one

kind or make your own medley.

1. Preheat oven to 350 degrees. Grease glass 13x9 inch cake pan and lightly dust with cocoa powder

2. In a large bowl combine the cake ingredients with an electric mixer for 2-3 minutes, until smooth and thoroughly combined. Pour the batter into the prepared pan and bake for 20 minutes. Do not over bake.

3. Meanwhile, make the streusel topping: IN a medium bowl combine the butter, flour and brown sugar until smooth. Add the chile powder, cinnamon and stir to combine. Add the nuts and baking chips to the bowl and using your hands, crumble the mixture to uniform pieces leaving no large clumps of brown sugar pieces.

4. After the cake has been baking for 20 minutes, remove it from the oven and sprinkle the streusel topping over it. Return to the oven and bake for another 10 minutes or until a tooth pick comes out clean. Do not over bake.

*If you feel the cake topping is a little too dry after baking, brush with a little extra melted butter or drizzle with a chocolate or caramel topping.

Recipe adapted from Sweet-And-Spicy Picnic Cake Chile Pepper Magazine, July 2010 Issue

Texas Brew Picadillo

½ cup Texas Brew Honey Roasted Chipotle Salsa, Medium

1 to 1½ lbs. Lean ground beef

1 small onion, diced

1 garlic clove, pressed

2 tsp. cumin powder

2 tsp. chili powder

2 tsp. chipotle chili powder (roasted chipotle powder is best)

1/2 tsp. paprika (smoked paprika is best)

1/2 tsp. Mexican oregano

1/2 tsp. kosher or sea salt

1 can fire roasted diced tomatoes

2 medium baked potatoes, peeled and cubed (optional, see below)

1 large roasted poblano chile, diced (don’t remove the roasted skins)

1. Cook beef, onions, garlic, cumin, chili powders, paprika, oregano & salt in a large skillet over medium heat-high heat, stirring occasionally for 5 to 6 minutes until beef is browned and onions are translucent.

2. Stir in fire roasted tomatoes and Texas Brew Honey Roasted Chipotle Salsa. 3. Add roasted poblano peppers and diced baked potatoes. Mix well. 4. Simmer on low for approximately 30 minutes. You may add up to ¼ cup of water

if needed. Makes approximately 1 quart depending on size of onions and potatoes.

Serve by itself or as a filling great for tamales, tacos, gorditas or empanadas; also serves as a topping great for rice or tostadas. Add other vegetables such as corn or black beans for an even heartier dish.

Optional-Potatoes

In a large pan, cook diced potatoes in oil over medium heat. When potatoes have softened and browned, fold into beef mixture according to recipe.

Baked potatoes diced with skins add an even more unique flavor or sauté diced baked potatoes prior to adding them to the Picadillo

Texas Brew Beer Braised Short Ribs 2 cups Texas Brew Honey Roasted Chipotle Salsa, Mild 2 1/2 - 3 lbs. beef short ribs (I have all so used braised chicken breast or pork ribs) 1/4 cup – 1/2 cup oil 1/4 cup butter 4 pieces celery, large dice 2 large carrots, med. dice 4 garlic cloves, halved 1/2 small can of tomato paste 1 bottle brown ale beer Salt, pepper, garlic powder

Season short ribs with garlic powder, salt and pepper. Sear in a Dutch oven on high heat in oil on all sides. Remove Short Ribs to a cookie sheet and smear tomato paste liberally on each one. Broil in oven under broiler until tomato paste begins to brown and caramelize, 5-8 minutes. While sautéing vegetables, keep a close eye on ribs to prevent burning.

Empty Dutch oven of oil and any burnt specks. Place back on stove and melt butter on med. heat. Add the vegetables and sauté lightly. When the ribs are done place directly into the pan with the vegetables.

Add bottle of brown ale beer and 2 cups of Texas Brew Honey Roasted Chipotle Salsa, Mild. Cover the Dutch oven with lid and roast about at 3000 - 3500 for 2½ to 3 hrs. Serve with White Cheddar Polenta.

Note: I have served Beer Braised Ribs over Spanish rice, Wild Rice or Rice Pilaf.

White Cheddar Polenta

2 seeded jalapenos, finely chopped 6 oz. shredded extra sharp white cheddar 1 2/3 cup stone ground cornmeal 7 cups water or chicken stock (I prefer chicken) 1 Tbsp. salt (I prefer kosher) 2 Tbsp. butter ¼ cup cream

Basic Polenta Recipe

1. Bring the water to a boil in a large saucepan over medium-high heat. Add salt. Add the cornmeal in a very thin stream. You should be able to see the individual grains spilling into the pot. As you are adding the cornmeal, stir it with a whisk, making sure the water is always boiling.

2. When you have added all the cornmeal, begin to stir with a wooden spoon. Stir continuously, for 30 to 45 minutes (who needs to go to the gym) bringing the mixture up from the bottom of the pot and loosening it from the sides.

3. The cornmeal becomes polenta in 35-45 minutes, when it forms a mass that pulls cleanly away from the sides of the pot. Stir in butter, cream, shredded cheese, and jalapenos. Serve with Beer Braised Short Ribs and Gravy.

Recipe by Sarah Penrod, Urban Cowgirl Chef For Life, www.chefforlife.com

Crab Cakes With Texas Brew Salsa Remoulade

Crab Cakes

3 Tbsp. Texas Brew Honey Roasted Chipotle Salsa, Hot

1 lb. lump crab meat or lump claw meat

1/3 cup mayonnaise

2 tsp. old bay seasoning

1 Tbsp. Dijon mustard

1 Tbsp. chopped fresh parsley

1 egg white

1/2 cup Panko bread crumbs (can substitute 12 saltine crackers, crushed)

4. Pick over the crab meat and remove any shell or cartilage. Drain any liquid. 5. Combine mayonnaise, salsa, Old Bay, parsley, mustard, egg white; Mix till smooth. 6. Add this mixture to the crab meat, being careful not to break up the lumps of

crab meat. 7. Add Panko bread crumbs or crushed crackers to crab mixture, being careful not

to break up lumps of crab meat. Let crab cake mixture rest for 10 to 15 minutes. 8. Form into small ¼ to ½ inch thick sausage size patties, making sure edges are flat. 9. Pan fry in peanut oil until golden brown on both sides. Do not over crowd your

pan when frying. Leave enough room to turn carefully in order to avoid breaking.

Tips: If your crab cakes are too moist to shape into patties, add more bread crumbs or crushed crackers a little at a time until a meatloaf like consistency is achieved.

Recipe by Paul Hostetter

Texas Brew Salsa Remoulade

3 Tbsp. Texas Brew Honey Roasted Chipotle Salsa, Hot

1/2 cup chopped red pepper

1/4 cup chopped celery

1/4 cup chopped green onions

3/4 cup mayonnaise

2 Tbsp. Dijon mustard

1 tsp. Worcestershire sauce

1 tsp. horseradish

Puree in a food processor or blender until smooth. Chill. Serve Texas Brew Crab Cake with a dollop Texas Brew Honey Roasted Chipotle Salsa Remoulade. Tips: Serve Texas Brew Salsa Remoulade in the place of cocktail sauce when eating pre-cooked and peeled shrimp. To spice up just add 1 Tbsp. of Cajun seasoning. Excellent as a chip dip. Recipe by Paul Hostetter

Texas Brew Napa Cabbage Slaw

1/2 cup Texas Brew Honey Roasted Chipotle Salsa; Medium

3 cups shredded Napa Cabbage

1 cup shredded Bok Choy

1 cup shredded red cabbage

1/2 cup shredded carrots

1/2 cup diced red bell pepper

1/4 cup white vinegar

1 Tbsp. sesame oil

1. Combine and toss cabbage, Bok Choy, carrots and red bell pepper. 2. Mix together salsa, vinegar and sesame oil. 3. Add liquid mixture to vegetables and lightly toss by hand. 4. Chill and serve.

Serve with Texas Brew Crab Cakes & Remoulade Sauce.

Recipe by Paul Hostetter

Texas Brew Salsa Remoulade

3 Tbsp. Texas Brew Honey Roasted Chipotle Salsa, Hot

1/2 cup chopped red pepper

1/4 cup chopped celery

1/4 cup chopped green onions

3/4 cup mayonnaise

2 Tbsp. Dijon mustard

1 tsp. Worcestershire sauce

1 tsp. horseradish

Puree in a food processor or blender until smooth. Chill. Serve Texas Brew Crab Cake with a dollop Texas Brew Honey Roasted Chipotle Salsa Remoulade. Tips: Serve Texas Brew Salsa Remoulade in the place of cocktail sauce when eating pre-cooked and peeled shrimp. To spice up just add 1 Tbsp. of Cajun seasoning. Excellent as a chip dip.

Recipe by Paul Hostetter

Texas Brew Cowboy Beans

1 jar/16 oz. Texas Brew Honey Roasted Chipotle Salsa, Mild or Medium

Bag of 10 or 16 bean soup (dried beans)

1 onion, diced

1 cap full of apple cider vinegar

Salt and pepper

1 tsp. garlic powder

1. Cook beans according to the quick directions (this is usually 1 hour and 45 minutes at a hard boil, replacing water as needed).

2. Make sure that you do not add any vinegar or any acidic liquid to the beans until they are completely soft.

3. Add the diced onion during the last 20 or so minutes of cooking. 4. To finish, add the jar of Texas Brew Honey Roasted Chipotle Salsa, garlic powder,

vinegar, and salt and pepper to taste. 5. Simmer 10 minutes and serve. 6. Serve with tortilla chips, baked or fried cornbread.

Sarah Penrod, Food Net Work Star, Personal Chef & Mommy

Texas Brew Hot Hanky-Panky Pot Roast

1 Jar (16 oz.) Texas Brew Honey Roasted Chipotle Salsa, Any Heat

2 to 4 pound pot roast

2-4 cups beef broth

Carrots, baby or cubed, optional

1. Put pot roast in slow cooker. 2. Add Texas Brew Honey Roasted Chipotle Salsa and enough beef broth to cover

the pot roast 3. Slow cook according to directions, adding carrots, if desired, half way through,

until meat is tender and falls apart with a fork. Serve over noodles, rice, mashed potatoes or polenta. Any left- over meat makes flavorful cheese steak sandwiches

Texas Brew Shrimp Stuffed Avocado With Cilantro Mayo

1 cup + 2 Tbsp. divided of Texas Brew Honey Roasted Chipotle Salsa, Mild

1/2 lb. shrimp (any size), peeled and cooked

1/2 cup mayonnaise

1 Tbsp. heavy cream

Juice of 1/2 lime

1/4 cup chopped fresh cilantro, plus a few whole leaves for garnish

Salt and pepper to taste

2 avocados, pitted, peeled and halved

1. Place the shrimp and ½ of the Texas Brew Honey Roasted Chipotle Salsa in a medium bowl. Mix together until the shrimp is well coated with the salsa. Place covered in the refrigerator to chill for at least a couple of hours (overnight is great).

2. Whisk together the mayonnaise, heavy cream, lime juice, cilantro and salt and pepper to taste in a small bowl, can be made ahead of time if you wish.

3. When you’re ready to serve, cut a small sliver from the bottom of each avocado half so that they will sit straight on a plate.

4. Place them on individual appetizer plates. Fill the avocado halves with shrimp, top with a spoonful of cilantro mayonnaise and then a spoonful of salsa. Garnish with cilantro leaves and serve.

Suggestion: Follow previous instruction and use tiny salad or cocktail shrimp. Chop avocado into very small chunks or mash like guacamole. Cover the bottom of a Tostitos Scoop. Add cilantro mayonnaise, a marinated shrimp, a whole cilantro leaf or two and some Texas Brew Honey Roasted Chipotle Salsa. Makes a delightful quick and easy appetizer.

Recipe by Susan Gall, www.sauceandsensibility.com

Warm Balsamic & Bacon Dressing on a Spinach Salad

For the Salad: Fresh baby spinach, washed and dried, hard boiled eggs, & sliced pineapple

For the Dressing:

2 parts Texas Brew Honey Roasted Chipotle Salsa, Mild Bacon Shallots 3 parts balsamic vinegar 1 part extra virgin olive oil or bacon grease

Slice bacon into small pieces, sauté in pan. Add enough olive oil to bacon grease to make the 3 to1 ratio. Add balsamic vinegar. Mix until bubbly. Add salsa. Heat through.

Arrange spinach, pineapple, and egg slices on plates or a platter. Pour over salad and serve immediately

Texas Brew Sweet & Spicy Pineapple Salsa Crockpot Chili

1 jar (16 oz.) Texas Brew Honey Roasted Pineapple Salsa

2 lbs. ground chuck, or turkey (I used half ground pork and beef)

2 white onions, chopped

1 - 15 oz. can pinto beans

1 - 15 oz. can garbanzo beans (I use black beans)

1- 15 oz. can fire roasted tomatoes

1 zucchini, quarter sliced and chopped

Spice Paste

1/8 cup of honey

1 tsp. cayenne pepper

1 tsp. chipotle pepper (can sub with chili pepper)

1/2 tsp. black pepper

1 Tbsp. cumin powder

1/8 tsp. Liquid Mesquite Smoke (optional)

Chipotle Tabasco Sauce to taste (optional)

1. Brown meat and transfer to pre-heated Crockpot.

2. Add chopped onions, beans, zucchini, roasted tomatoes and salsa.

3. Mix spice paste ingredients in a bowl and add to Crockpot.

4. Cook on high for 2 hours.

5. Turn down to low and simmer for 2 hours.

6. Serve warm with a light salad.

Texas Brew Chilled Pineapple Shrimp Pita Pockets

1 jar Texas Brew Honey Roasted Pineapple Salsa (well chilled)

1 lb. medium shrimp (peeled and deveined, may use pre-cooked salad shrimp)

1 Tbsp. real butter

Spring Mix

Standard or Mini Pita Pockets

Lime wedges

1. Melt butter in large skillet over medium heat & 2 Tbsp. of the pineapple salsa, bring to a sizzle.

2. Add shrimp and sauté until opaque. 3. Drain excess liquid and put shrimp in bowl with 1 cup of the chilled pineapple salsa. 4. Move bowl to freezer for 5 minutes. 5. Remove from freezer. In a large bowl, lightly toss with Spring Mix and fill pitas. Add

more salsa if needed. 6. Top with Texas Brew Honey Roasted Pineapple Salsa to taste. 7. Spritz with lime and enjoy this light summer delight. 8. If making mini appetizers, layer first with spring mix, then salsa and shrimp: repeat.

Texas Brew San Antonio Salsa Bake

2 cups Texas Brew Honey Roasted Chipotle Salsa, Medium

1 lb. lean ground beef

1 medium onion finely chopped

3 cloves garlic chopped

1 pkg. of taco seasoning

3/4 cup water

1/2 container (15oz) part-skim ricotta cheese

1 egg, beaten

1/3 cup grated parmesan cheese

2 cups shredded Mexican Cheese Blend

1 pkg. of crispy Chalupas/ taco shells / tortilla chips/ corn tortillas

1/2 cup can black beans (rinsed & drained)

1/4 cup sliced black olives

2 Tbsp. chopped cilantro

Serve with shredded lettuce sour cream, diced tomatoes, chopped green onions

guacamole or diced avocado, and salsa as desired.

Pre-heat the oven to 350°.

1. Blend together Cheese Filling ingredients: beat the egg and mix in Ricotta Cheese, 2 oz. of the Texas Brew Salsa, 1/4 cup shredded cheese blend, and 1/3 cup grated parmesan cheese together in a medium bowl then set aside.

2. Brown the ground beef in a large skillet over medium high heat. After about 5 minutes of cooking the beef, add finely chopped onions, cilantro and garlic. Cook until beef is brown and onions are translucent, stir in water, Taco Seasoning, rest of Texas Brew Salsa, drained black beans, 1/4 cup olives and cook over medium heat for 5 minutes stir well, also set aside.

3. Place the crispy Chalupas, taco shells, corn tortillas or chips in the bottom of a 9x13 inch casserole dish as the first layer.

4. Cover evenly with ½ of the meat sauce. Spread the cheese filling mixture over the evenly distributed meat sauce. Sprinkle 1/2 cup of shredded Mexican Cheese Blend over the cheese filling. Top this with more tortillas or crispy chips, add rest of meat sauce and sprinkle the remaining 1 cup of shredded cheese over the top. Sprinkle chopped green onions over the cheese (Optional).

5. Cover with foil. Bake at 350° for 30 minutes. Remove the foil and as needed bake until cheese has melted. Let the casserole stand for 5 minutes before cutting.

To serve, cut into squares and remove with a spatula. Garnish each serving with shredded lettuce, tomatoes, green onions, avocado/guacamole, salsa or sour cream as desired.

Recipe by Eva Nestor Alcantar, RD, LD of Nutrition Aware & Brenda Craig, Texas Brew Products

Texas Brew Enchilada Casserole

1 lb. ground chuck, chicken or turkey

Seasonings for meat:

1 cup Texas Brew Honey Roasted Chipotle Salsa, Any Heat (divided use)

2 Tbsp. chili powder; 1 tbsp. paprika; 1 tbsp. cumin; 1 tsp. salt & pepper

1 small onion

3 garlic cloves

3/4 cup hatch enchilada sauce (divided use)

Juice of one lime

1 package of yellow corn tortillas (12 count)

2 cups shredded sharp cheddar cheese

1 8oz. package of Queso Fresco cheese

1 medium to large avocado diced

½ container of cherry tomatoes diced

Assemble:

1. Brown ground beef with ½ cup of chopped onions, 3 chopped garlic cloves and seasoning.

2. Add 1/2 cup Texas Brew Honey Roasted Chipotle Salsa and ½ cup of enchilada sauce.

3. Spray coat a square glass oven safe dish with non-stick spray. Cover the bottom with corn tortillas.

4. Cover with beef mixture and some of the cheddar cheese. Continue layering until all the beef is used. Add cheese on top. Spray aluminum foil with non-stick spray. Cover and bake at 350 degrees for 25 minutes or until hot and bubbly.

5. While casserole is baking, mixed together the avocado, chopped tomatoes and stir in the Texas Brew Honey Roasted Chipotle Salsa and lime juice. Salt and pepper to taste. Crumble the Queso Fresco cheese on top.

To Serve:

Cut casserole into serving portions and place on plate. Spoon the tomato, avocado and cheese mixture on top and serve.

Black Bean, Rice& Mango Salad

Prepare the Beans:

1. 1 & 1/2 cups of dried black beans, (or use Kuner’s Jalapeno Black Beans with Lime Juice, drain and rinse)

2. Cover beans with about 2 inches of water and bring to a boil. Take off heat and let soak for about one hour. Drain the soaking water and replace the water.

3. Season the cooking water with salt, onion powder, garlic powder, cumin, black coarse ground pepper and pickled jalapeno juice or other hot sauce. Cook the beans uncovered until tender; you may have to add more water to just cover the beans. The idea is to infuse the beans with the seasonings so I suggest a very spicy broth.

4. Once cooked, rinse the beans, squeeze one small lime over the beans, 2 Tbsp. pickled jalapeno juice and 1 Tbsp. olive oil over them.

5. Place beans in refrigerator. Beans can be made a day ahead.

Prepare the Rice:

Use white or brown rice and cook according to directions. I like Jasmine rice cooked in broth seasoned with salt and cumin. Once cooked add a little olive oil and refrigerate. The rice can also be made a day ahead.

Salad Ingredients:

1/4 cup to 1/2 cup of Texas Brew Honey Roasted Mango Peach or Pineapple

Salsa.

1 red bell pepper diced.

1 small red onion diced.

2 Tbsp. chopped pickled jalapenos, more or less depending how spicy you want it.

1 large or 2 small mangos diced or fruit to match salsa

1 cucumber seeded and chopped.

One bunch of fresh cilantro chopped.

8 oz. Queso Fresco cheese or Feta cheese for topping.

Assemble Salad:

Combine beans, rice, all chopped vegetables and the Texas Brew Honey Roasted Salsa. This dish should have a little bite to it so taste and correct seasonings. Place in serving bowl and sprinkle crumbled cheese over the top and serve. This dish is great with any grilled meats and holds well at room

Texas Brew Shrimp & Fruit Medley with Pineapple Vinaigrette

For The Salad

1 pound frozen, fully cooked medium shrimp, thawed (Optional) 1 cup red onion, thinly sliced or chopped 4 cups watermelon, roughly chopped 2 cups kiwi fruit, peeled and sliced or chopped 2 avocados, roughly chopped 2 cups of fresh pineapple, cubed 2 Serrano peppers, seeded & finely chopped (Optional) 1/4 cup fresh cilantro leaves, roughly chopped 1/4 cup bacon bits (Optional)

For The Vinaigrette

4 Tbsp. Texas Brew Pineapple Salsa Juice of 1 lime 1 tsp. honey 1 tsp. kosher salt 1/4 tsp. black pepper

1. In a large flatter salad bowl, combine the shrimp, onion, kiwi, watermelon, pineapple Serrano peppers and avocado.

2. In a small bowl, whisk together the Texas Brew Pineapple Salsa, lime juice, honey, salt, and pepper.

3. Pour the vinaigrette over the salad; Gently toss. 4. Set aside for 10 minutes to allow the flavors to meld. Do not toss again. 5. Sprinkle with the cilantro and bacon bits. Top with a spoon or two of pineapple

salsa.

Tip: For best presentation, slice kiwi and onions and make all other fruit chunks larger than 1″.

Garnish with grilled or sautéed shrimp marinated in Texas Brew Honey Roasted Pineapple Salsa or with avocado wedges.

Texas Brew Hot & Creamy Chicken Dip

1/2 cup + 2 Tbsp. Texas Brew Honey Roasted Chipotle Salsa, Slow Burn Hot 1 10.5 oz. can cream of chicken soup 4 boneless chicken breast, or 2.5 lbs. boneless, skinless thighs, or 2 lbs. precooked fajita seasoned chicken breast or thighs 12 oz. cream cheese, cubed and softened 1 cup mayonnaise 2 poblano peppers, roasted, fine chop (can substitute with 7 oz. can of roasted poblano peppers; drained & chopped or green chilies, drained & chopped) 1 cup shredded sharp cheddar cheese

5. Boil chicken breast in water with 2 Tbsp. of salsa. (slow cooker overnight, low). 6. Drain, remove, cool and shred. 7. Combine all ingredients in slow cooker; adding shredded chicken last. Mix well. 8. Cook on low for 2 1/2 to 3 hours; until all cream cheese has melted and is bubbly hot. Serve hot with chips or over baked potatoes. Excellent tailgating recipe

Options

Appetizer Toppings: Top roasted poblano pepper halves, individual nacho chips, or Chalupas. Top peppers, chips or Chalupas with chicken mixture, shredded cheese and bake till cheese melts. Garnish with Pico De Gallo, a thin slice of avocado, cilantro and salsa to taste.

Garnishes: Cherry tomatoes halves, avocado slices, Pico De Gallo, or cilantro sprigs

Texas Brew Chipotle Pepper Dip

1/2 tsp. chipotle chili pepper

2 (8-ounce) containers sour cream or plain yogurt

1/2 cup Texas Brew Fire Roasted Poblano Salsa

2 T. cilantro, chopped

1/4 cup fresh grated Co-Jack cheese

Assorted vegetables or corn chips

Combine all ingredients, except cheese, in medium bowl; mix until blended and refrigerate. Add shredded cheese. Serve with assorted cut vegetables or corn chips.

Texas Brew Mini Enchilada Pizza Pies Serves: 3 to 6

16 oz. (1 jar) Texas Brew Honey Roasted Chipotle Salsa, Any Heat, 2/3 cup per

pie

9 (6 inch) corn tortillas

1 standard can of black beans, drained and divided into three equal portions

3 cups shredded cooked chicken thighs (excellent recipe for leftover fajita, boiled or

grilled chicken, 1 cup per pie)

3 cups shredded Monterey Jack, Co Jack or Mexican Blend cheese, 1 cup per pie, 1/3

cup per layer, more if you love cheese

Garnishes: Fresh chopped cilantro, Pico De Gallo, diced fresh tomatoes, sour cream,

sliced black olives, chopped green onions, avocados, or guacamole.

1. Preheat oven to 350° F. 2. Spray an appropriate size baking dish or cookie sheet with non-stick spray. 3. Place three corn tortillas side by side in dish or on cookie sheet with an inch or so

in between; do not overlap. 4. Spread salsa on each tortilla, followed by beans, chicken and cheese, repeat once

more and top with third corn tortilla. 5. Sprinkle top corn tortilla liberally with shredded cheese. 6. Bake in pre-heated 20 to 30 minutes until hot and bubbly. If using a baking dish

cover with foil and reduce cooking time. 7. Transfer pies to individual plates using one or two large spatulas, one each side so

not to break the pie. 8. Serve and assortment of garnishes.

Tips: A flavorful and quick way to prepare this meal is to simmer 2 lbs. of chicken thighs in 1 cup Texas Brew Honey Roasted Chipotle Salsa, any heat for 45 minutes. Shred and mix with salsa for a very flavorful and moist enchilada pie.

Additional Fillings: Sweet corn, chopped green chilies, roasted and chopped poblano or hatch peppers, small chopped green onions or sliced black olives

Texas Brew Roasted Stuffed Poblano (Brewblanos)

1/2 cup Texas Brew Honey Roasted Chipotle, Hot, Medium, Iron Hot Habanero

or Fire Roasted Poblano

1 1/2 lb. fajita chicken, cooked and shredded

6 poblano peppers, halved

1/2 large red onion, chopped finely

1 15 oz. can of diced tomatoes, mostly drained

4 oz. cream cheese, softened

1 1/2 cups shredded Mexican blend cheese (plus some for topping)

2 heaping Tbsp. chopped cilantro

Oil

1. Place the halved Poblanos face-down on a baking sheet. Roast them under a broiler for 3-4 minutes, just until they begin to char. Immediately remove them from the oven and set all but 2 halves aside. Chop the 2 poblano halves finely.

2. Change oven setting and preheat oven to 350 degrees. 3. In a small skillet, heat 1 Tbs. of oil over medium heat. Sautee the onions and the

chopped Poblanos until softened and onions are translucent. 4. In a bowl, combine the shredded chicken, sautéed veggies, tomatoes, salsa, cream

cheese, shredded cheese, and chopped cilantro. 5. Stuff the pepper halves until they are heaping with the chicken mixture. Set

stuffed peppers on a baking sheet. 6. Sprinkle extra shredded cheese over the top of the peppers. 7. Bake peppers for 15-20 minutes, or until cheese has melted, browned, and all

ingredients are warmed through. 8. Serve with extra salsa.

These stuffed peppers are AMAZING. The filling is creamy and flavorful, with just the right amount of spice.

Tip: To shred the cooked the chicken, simply put it in a stand mixer with the paddle attachment and turn on the mixer.

Texas Brew Chilaquiles 1 16 oz. jar of Texas Brew Honey Roasted Chipotle, Medium 2 Tbs. canola oil 1 large red onion, chopped 3 cups shredded leftover chicken or turkey 1 can Rotel 1 4 oz. can of diced green chilies Salt and pepper 5 cups tortilla chips, largely crushed 2 cups shredded Mexican-blend cheese Chopped cilantro for garnish

1. Preheat oven to 400. In a large, oven-safe skillet, heat olive oil over medium-high heat. Cook onions until softened.

2. Add shredded chicken, Rotel and green chilies and cook for 2 minutes until mix is warmed through. Add salsa and cook for another 2 minutes.

3. Add tortilla chips and combine well. 4. Taste and season with salt and pepper as needed. Top mixture with cheese. 5. Bake for 15 minutes, or until cheese is melted. Dish and garnish with cilantro.

Texas Brew Chipotle Bacon Burger 1/4 cup + 8 Tbsp. Texas Brew Honey Roasted Chipotle Salsa, Medium or Hot 1 lb. ground chuck (80% lean makes a juicer burger) 4 thick slices of your favorite cheese (I use Co-Jack, Cheddar or Havarti) 8 pieces of thin sliced bacon; halved, fried to desired crispness 1/2 cup rolled oats (optional) 4 hamburger buns or Kaiser rolls, buttered and toasted Salt and pepper to taste

1. Mix ground chuck with 1/4 cup Texas Brew Salsa, and oats. 2. Form into four 1/4 lb. patties (or 8 thin patties, adjust bacon, cheese, buns and

garnishes) 3. Grill or pan fry burger to desired doneness 4. When finished cooking while still on the grill, spread 2 Tbsp. of Texas Brew Salsa

on top of each burger. Top salsa with a piece of thick sliced cheese. Let cheese melt into salsa.

5. Remove from grill and top cheese with 4 slices of bacon. 6. Serve on a butter toasted bun. 7. Garnish with guacamole or avocado slices, sautéed until caramelized sweet onion

or fresh red onion slices, tomatoes, lettuce and your favorite condiment.

Suggestion: Mix a little salsa with your mayonnaise or mustard for a more intense flavor. Texas Brew Honey Roasted Chipotle Salsa, Medium works great in mayonnaise and Texas Brew Honey Roasted Chipotle Salsa, Hot or Texas Brew Hot Iron Habanero is awesome mixed with mustard.

Texas Brew Fish Fry

1 cup Texas Brew Honey Roasted Chipotle Salsa, Medium 1 cup cornmeal 1 cup all-purpose flour 1 cup milk Salt and pepper, to taste

1. Mix together flour, cornmeal, salt and pepper. 2. Combine milk and salsa in a separate bowl. Whisk together. 3. Dip fish in salsa mixture and shake off excess liquid. 4. Roll fish in dry mix and again shake off excess. 5. Place in frying pan or 350 degree deep fryer till golden brown.

6. Fish is pretty well done when it floats. But let it Float for 15-20 seconds.

Texas Brew Chipotle Fajita Salad for One

Lots of Texas Brew Honey Roasted Chipotle Salsa, Mild

4 cups chopped romaine lettuce (options; baby spinach or spring mix)

1 to 2 cups grilled chicken fajita meat (pre-seasoned or season and grill your own)

Desired amount of shredded cheese (options; Mexican, co-jack, cheddar, pepper-jack)

1 or 2 chopped hard boiled eggs

1/2 to 1 cup of chopped avocado

4 to 6 finely chopped baby carrots

A dollop of sour cream

Layer salad respectively, adding salsa right before the sour cream and enjoy. Practically carb free when not using chips.

Note: You may also serve this salad in a preformed taco salad bowl. Eliminate boiled eggs and carrots. Layer taco bowl with refried beans, Spanish/Mexican rice, fajita meat, guacamole, sour cream, shredded lettuce, diced tomatoes, shredded cheese and chopped cilantro, respectively. Top with Texas Brew Honey Roasted Salsa. Green onions and sliced black olives are delightful additions as well. Your imagination is your only limitation. Recipe by Zetta Young,

Texas Brew Southwest Chipotle Chicken

1 jar/16 oz. Texas Brew Honey Roasted Chipotle Salsa, Medium

4 boneless skinless chicken breasts

2 Tbsp. olive or grape seed oil

1 - 16 oz. bag of shredded Monterrey Jack cheese

1 - 8 oz. bag of cooked bacon bits or 6 strips of cooked bacon

1 large ripe avocado, sliced

Salt and pepper to taste

1. Preheat Oven to 350°. 2. Season chicken with salt and pepper to taste. 3. Heat sauté pan with oil to medium heat. 4. Pan sear seasoned breasts for about 2 minutes on each side, thick pieces may take

longer. You may use tenders if you prefer. 5. Place on foil covered pan. 6. Top with salsa (room temperature or warmed) and cheese. 7. Place in oven for approximately 5 minutes, until cheese is melted or the internal

temperature of chicken reaches 165°. 8. Top with sliced avocado and bacons bits. 9. Serve with Texas Brew Fried Spanish Rice and black beans topped with Queso

fresco/white cheese of your choice or Texas Brew Refried Beans. Enjoy!

Recipe by Carrie Larson, Le Cordon Bleu Chef & Brenda Craig, Texas Brew Products

Texas Brew Cowboy Taco Salad

1 jar/16 oz. Texas Brew Honey Roasted Chipotle Salsa, Mild 1 lb. ground beef 1 can kidney beans 1 head of lettuce 1½ cups shredded cheddar cheese 1 large tomato diced 4 green onions, diced Optional- sour cream

1. Brown ground beef in a large skillet and drain. 2. Add kidney beans and Texas Brew Salsa. Reheat until warm. 3. Shred lettuce and divide onto 4 plates. 4. Dice tomato and green onions. Add to plates. 5. Top with a ladle full of the taco meat. 6. Top with shredded cheese and a dollop of sour cream.

Texas Brew Apricot Stuffed Pork Chops

3 Tbsp. Texas Brew Honey Roasted Chipotle, Mild

Texas Brew Pineapple Salsa (for glazing)

6 loin pork chops, 1 inch cut

1/2 cup chopped onion

1/2 cup chopped celery

1 Tbsp. butter

1/2 cup soft bread crumbs

1/3 cup golden or dark raisins

1 Tbsp. brown sugar

½ tsp. ground ginger

¼ cup apricot preserves

1. Heat grill to 375 degrees. 2. While the grill is heating up, cook the onion and celery in the butter on a stove

top until tender but not mushy. 3. Add bread crumbs, raisins, brown sugar, Texas Brew Salsa, ginger and apricot

preserves and mix well. 4. Using a sharp knife cut a pocket in each chop leaving about a 2” opening. Stuff

each chop full of the stuffing mixture. 5. Place each chop on the grill for about 4-5 minutes per side. After both sides have

been seared begin brushing with Texas Brew Pineapple Salsa and turn every 2 minutes until both sides have been glazed twice.

6. If baking in an oven, pre-heat oven to 325 degrees and bake covered for 25 minutes. Uncover and spread Texas Brew Pineapple over the top of each chop and bake uncovered for an additional 20 minutes.

Recipe by Paul Hostetter, Head Cook, Texas Brew Products Barbeque Team, www.texasbrewsalsa.com

Texas Brew Pineapple Gelato/Ice Cream

1 Tbsp. Texas Brew Honey Roasted Chipotle Salsa, Mild

1 can of pineapple (crushed or chunks, drained)

1 cup sugar (try using organic raw sugar)

1 cup heavy cream (can substitute cream with half & half)

1/2 cup milk (can use 2% milk)

1. Puree pineapple, sugar, and salsa in a blender. 2. Add cream and milk. 3. Pour mixture into gelato or ice cream maker and follow directions to chill.

Texas Brew Southwestern Pizza

2 Cups (16 oz.) Texas Brew Honey Roasted Chipotle Salsa, Any Heat, drained,

liquid saved

1 (16 oz.) Package pre-baked Thin & Crispy Pizza Crust

2 cups shredded Mexican Cheese Blend

1 cup cubed cooked seasoned chicken (8oz Boneless skinless Chicken Breast)

1/2 tsp. chicken bouillon

3 Tbsp. chopped onions

2 Tbsp. garlic, finely chopped

1/2 tsp. cumin

2 Tbsp. fresh chopped cilantro

1/4 cup sliced black olives

1/4 cup Julian cut sliced red, green, orange peppers

3 Tbsp. chopped colored peppers

2 Tbsp. sliced ripe olives

1/4 cup drained kernel sweet corn

1. Preheat Oven to 425°. 2. Boneless chicken breast cut into small cubes. 3. Pan fry and brown chicken cubes in oil, and then sauté with chopped onions,

garlic, cumin, fresh cilantro, and chicken bouillon. 4. Add Julian cut mixed peppers and the drained liquid from the Texas Brew Salsa.

Simmer till liquid is reduced. 5. Place pizza crust shell on ungreased pizza pan. 6. Sprinkle with ¾ cup of cheese blend and top with drained Texas Brew Salsa.

Spread evenly. Add seasoned chicken with peppers mixture. Add remaining cheese.

7. Top with black olives, 3 Tbsp. chopped colored peppers and sweet corn. 8. Place in preheated oven for 8-10 minutes or until cheese is melted.

Texas Brew Savory Cheese Cake

1 jar (16 oz.) Texas Brew Honey Roasted Chipotle Salsa, Hot

2 Tbsp. yellow cornmeal

24 ounces cream cheese, softened

2 eggs

1 tsp. cumin

1 tsp. garlic powder

1 cup chopped green onions

2 cups cooked fine chopped/cubed chicken, patted dry (can use precooked fajita

meat)

1- 4 oz. can diced green chilies

8 ounces shredded cheese, cheddar, Mexican blend, or Co-jack

Garnish: Chopped Cilantro, chopped onions, sliced avocados, tomato slices (or chopped) and shredded cheese

1. Preheat oven to 325°. 2. Grease sides and bottom of a 9” spring form pan. Sprinkle cornmeal over bottom

and sides of pan. 3. Beat together cream cheese, eggs, garlic powder, and cumin until smooth. 4. Stir in chilies, green onions, and chicken. 5. Pour 1/2 of the batter into the pan. 6. Spoon 1/2 of the salsa over batter and cover with ½ of the shredded cheese. 7. Add remaining batter and top with remaining cheese. 8. Bake 55 to 60 Minutes or until edges are set. Cool completely in pan on a wire

rack. Remove side of spring form pan. 9. Top with remaining Salsa, sprinkle with chopped cheese, cilantro, green onions,

avocado slices and tomato slices. Sour cream and slice olives are great additions as well.

Suggestion: Slice and sauté chicken breast in a Tbsp. or two of salsa. Pat dry and cut into cubes. If using grilled chicken or precooked fajita meat, sauté in salsa to soften, pat dry, cube and add to recipe.

Texas Brew Poblano, Cheddar & Bacon Biscuits Makes 2 large biscuits or 4 small

1/3 cup Texas Brew Fire Roasted Poblano, pureed or not 1- 1/2 cups buttermilk baking mix (I use Pioneer, but Bisquick will work) 1/2 cup medium cheddar cheese, grated 1 Tbsp. roasted Hatch green chilies, minced (or roasted poblano peppers) 1/4 cup cooked bacon, crumbled (reserve the bacon fat) 1/2 Tbsp. bacon fat Pinch of cracked black pepper 1/3 cup milk 1. Pre-heat oven to 450F and line a baking sheet with parchment paper; set aside. 2. In a mixing bowl, combine the baking mix, grated cheese, green chilies, bacon, pepper

& salt; stir to combine. 3. Mix milk and salsa and gradually stir blending just until the dry ingredients are

incorporated; do not over mix. 4. Using an ice cream scoop that has been lightly oiled, scoop biscuit mix onto the

parchment paper. 5. Place a pat of butter on top of each biscuit, then bake for 15-18 minutes (depending

on the size of your biscuits) or until they turn a pale golden brown. 6. Remove from the oven and allow them to cool before slicing to prevent them from

falling apart. 7. Top each biscuit with a smear of butter, bacon or sausage (your choice), and a soft

fried egg or two. Slather the entire biscuit in Texas Brew Salsa (I used the

8. Tropical Pina Colada Pudding Dessert (AMAZING)

2 pkg. instant coconut cream pudding 2 ½ cup milk & ½ cup Texas Brew Pina Colada Coconut Cream Sauce 1-pint heavy whipping cream, whipped or (Cool-Whip) Summer Fruits, diced (we used mango, strawberries, pineapple and bananas), soak fruits in additional 1/4 cup of sauce and set aside.

9. Mix together pudding, milk and sauce. Pour into 8x8 pan. Using a slotted spoon, (drain juice) put a layer of fruit on top of the pudding and then a layer of whipped cream. Top with flaked coconut. Decorate as you with halved strawberries dipped in sugar strawberries and/or chopped nuts, or as you wish. Try using this to make a layered trifle with baked & cubed white, golden or yellow cake.

Texas Brew Bacon Wrapped Stuffed Meatloaf

1/4 cup Texas Brew Honey Roasted Salsa, Mild

1 lb. lean ground beef

3/4 cup bread crumbs

1 large egg

1/8 tsp. pepper

1 lb. center cut bacon

Filling

1 - 10 oz. package frozen chopped spinach, defrosted, well drained

1/2 cup shredded mozzarella cheese

3 tsp. parmesan cheese

1/4 tsp. salt

1 tsp. garlic powder

1. Pre heat oven to 350°. In medium bowl, combine filling ingredients and mix well. Combine ingredients for the meatloaf. Mix thoroughly.

2. Place meat mixture in a 1 gallon Ziploc bag and roll out to fill the bag. Slice down both sides of the Ziploc bag to expose meat mixture. Spread the filling over beef and all but ¾" around edges. Starting at short end roll up jelly-roll method.

3. Arrange bacon in a latticed crisscross pattern. 4. Put the beef mixture diagonally across the bacon lattice and roll, tucking bacon as it is

rolled up. 5. Place wrapped meatloaf on a sheet pan with bacon seam side down and bake for 1

hour @ 350°.

Serve with mashed potatoes, green beans and Texas Brew Zesty Red Slaw.

Texas Brew Pulled Chicken Mini Bite Sandwiches

8 Tbsp. Texas Brew Honey Roasted Chipotle Salsa, Mild

4 chicken thighs (skin on, trimmed of all excess fat)

4 oz. chicken stock

1 Tbsp. extra virgin olive oil

1/2 yellow onion, chopped

2 garlic cloves, chopped/pressed

1/2 tsp. ancho chili powder (regular chili powder can be substituted)

1 tsp. kosher salt

12 sweet rolls or any baking rolls (best to use a slightly sweet roll)

Season the chicken with chili powder and salt. Sear in oil, skin side down. Place chicken in shallow covered baking dish. Sauté onions and garlic in same pan making sure to scrape the brown bits left from the chicken. Once brown, add chicken stock and Texas Brew Honey Roasted Chipotle Salsa then bring to a simmer. Pour over chicken, cover and place in a 3250 oven. Bake for 1½ hours or until done.

Remove from oven and let cool. Pull chicken off; discard all skin, fat and bones. Skim fat from cooking liquid and discard. Mix remaining liquid in a blender until smooth. Season the sauce to taste. Spoon over the pulled chicken (be careful to not over sauce the chicken). The idea is to just moisten the meat.

Toast rolls. Slice rolls and layer with pulled chicken. Top with pickled red onions.

Suggestion: A perfect accompaniment would be sliced pickles, pickled jalapenos or pickled red onion.

Pickled Red Onions 1 medium red onion (sliced in thin rings and separated)

12 oz. bottle of red wine vinegar

1 Tbsp. sugar

1 tsp. black pepper

In a stainless steel stock pot bring the vinegar, pepper and sugar to a simmer. Place onions in the pot; push the onions down to cover them with the vinegar. You may think there is not enough liquid, be patient. The "pickling" only takes about 30 seconds. Remove onions from the vinegar and place on a glass plate and let cool to room temperature. Covered, they will last several days in the refrigerator. These are also good on left over Texas Beer Braised Short Ribs which have been pulled apart and put on sandwiches.

Recipe by Daniel Dirmeyer, Executive Sous Chef San Antonio TX

Texas Brew Green Chile Stew

1 jar Texas Brew Fire Roasted Poblano Verde Salsa

2 lb. pork stew meat (I cut up boneless pork ribs)

2 cups chicken stock (more if you like but you might have to add more spices

depending on taste)

4 medium to large size gold Yukon potatoes, peeled and cut into 1 inch cubes

1 large onion, diced

1/2 to 1 jalapeno, diced finely ( I added two roasted poblano peppers, skin on, diced)

3 cloves garlic, minced

2 tsp. chile powder

1 tsp. cumin

1/2 tsp. salt

1/2 cup fresh cilantro, chopped finely (more if you like)

1. In a small sauté pan with a bit of oil, sauté the onions and jalapeno until soft. Add garlic, chile powder, and cumin, and sauté for one more minute.

2. Pour the sautéed veggies into the slow cooker with the pork, salsa, chicken stock, potatoes, salt, and cilantro.

3. Set on low for 6-8 hours, or until meat is very tender and easily is cut with a spoon. Or set slow cooker too high for approximately 4-5 hours.

Recipe by Juanita's Cocina using Texas Brew Fire Roasted Poblano Verde

Texas Brew Quick Poblano Cornbread

1 cup Texas Brew Fire Roasted Poblano Salsa

2 boxes Jiffy Corn Bread Mix

2 eggs

2/3 cup milk

1. Mix all ingredients in a bowl 2. Spoon the mixture into greased 10" Iron skillet slathered with vegetable shorting

(Crisco) or in a 9x9 pan 3. Bake in a 400° degree oven until golden brown on top and cooked through for

20-25 minutes.

Texas Brew Twice Baked Potato Casserole

1 1/2 cup Texas Brew Fire Roasted Poblano (can use whole jar if you want…)

5 lbs. Russet or gold potatoes, baked; about 12 cups

16 oz. bacon, fried crisp and crumbled, divided (or use real bacon bits fried till crisp)

1 cup sour cream

1/2 cup milk

1/2 cup grated Parmesan cheese

16 oz. sharp cheddar cheese, grated & divided

1-1/2 tsp. Kosher or sea salt

1/4 tsp. black pepper, optional

2 roasted Poblano peppers, chopped with charred skin (or green chilies, chopped,

drained) or 1/2 cup fine chopped green onions (I prefer poblano peppers)

Potatoes:

Preheat oven to 400 degrees. Clean potatoes and poke each potato with a fork or sharp knife. Place on rack in oven and bake for 50-60 minutes, no oil, no foil, until soft when squeezed. Remove and cool completely or refrigerate for assembling casserole later.

Casserole Assembly:

1. Preheat oven to 375 degrees. Leaving skin on, chop baked, cooled potatoes into 3/4" to 1" pieces or cubes; place in a large bowl.

2. In another small bowl add: salsa, sour cream, milk, 1/2 crumbled bacon, Parmesan cheese, 1/2 shredded cheddar cheese, salt, roasted Poblano Peppers. Stir or whisk till well mixed.

3. Pour over potatoes and toss until mixed. Transfer mixture to an oiled or sprayed 9x13 clear (helps to know when potatoes are brown) baking dish.

Tip: Stop here if you want to make ahead. You may cover and refrigerate up to one day in advance. For crisper potatoes use a larger pan and spread thinner or stir midway through the baking time. For crisper potatoes, you may bake in a shallow cookie dish or in thinner layers in two dishes.

4. Bake uncovered for 30-35 minutes and then sprinkle rest of shredded cheese and crumbled bacon.

5. Continue to bake uncovered for 10 to 15 minutes, until lightly browned on top, and edges and bottom are visibly well browned

6. Remove from oven and sprinkle 1/2 cup chopped green onions on top. Let rest 10 minutes and serve warm

Suggestions: For breakfast, try a scoop on a warmed tortilla with or without some scrambled eggs, topped with more salsa or form into small patties and fry like a potato cake and serve with fried or scrambled eggs.

Texas Brew Pulled Pork And Baked Potato Soup Makes a 6 to 7quarts

1 jar (16 oz.) of Texas Brew Honey Roasted Chipotle Salsa

1 cup water plus 3 cups water

3 to 4 lb. HEB Pork Fajitas, cut in smaller chunks

1 30 oz. jar Napolitos (cactus), drained, rinsed and drained again, rough chop

2 cans diced or roasted tomatoes, drained

4 to 5 large baking potatoes, baked, peeled, large chop (I leave the skin on my

potatoes)

1 large onion, large chop

5 Poblano peppers, roasted (grill or oven), skin preserved, large chop

4 cloves garlic, pressed and sautéed

1 cup chopped fresh cilantro (optional)

1 tsp. Kosher or sea salt

1 Tbsp. fajita seasoning

Fajita and olive oil for sautéing vegetables

1. Simmer pork fajitas in 1 jar (16 oz.) of Texas Brew Salsa and 1 cup water in a 6-quart slow cooker on high until tender enough to pull apart with a fork; about 2 1/2 hours. Remove as much fat and skin as possible. Pull meat apart with fork. Add 3 more cups of water to make a nice soup stock.

2. Sauté onions and garlic with sprinkled fajita seasoning in olive oil until caramelized. Add to pork soup stock.

3. Sauté roasted and chopped poblano peppers sprinkled with fajita seasoning in olive oil for 2 minutes. Add to pork soup stock.

4. Sauté chopped Napolitos sprinkled with fajita seasoning in olive oil for 2 minutes. Add to pork soup stock.

5. Sauté diced or roasted tomatoes sprinkled with fajita seasoning in olive oil for 2 minutes. Add to pork soup stock.

6. Sauté baked potatoes sprinkled with fajita seasoning in olive oil until crispy. Scrap all crispies long with potatoes into the soup stock.

7. Add 1 Tbsp. of fajita season and simmer for about 30 minutes till flavors blend. Add chopped cilantro. Let wilt and serve with hot buttered bread or cornbread. Salt to taste.

Creamy Salsa Ranch Dressing/Dip

1/4 cup Texas Brew Fire Roasted Poblano, Poblano Verde or Honey Roasted Chipotle, drained 1/3 cup Mayonnaise, can us low fat 1/3 cup sour cream, can use low fat 1/3 cup butter milk 1/2 tsp. cumin 1/4 to 1 tsp. of chipotle chile powder depending of desired spiciness Salt and/or pepper to taste

• Add all the salad to a large bowl except for the chips and gently toss till combined

• Whisk all the dressing ingredients in a small bowl and pour over salad gradually, tossing throughout the process to make sure it does not get to wet.

• Serve as dip with tortilla chips, in a wrap, pita pocket or with crushed tortilla chips on top or toss them in if eating immediately.

Options: Use your own favorite veggies or beans. Try some cup up snap peas, green

onions or drained pinto beans. Use dressing on your favorite salad or use a dip for chips and veggies. Be imaginative and enjoy!

Texas Brew Pina Colada Smoothie 1/2 cup coconut milk – only use canned and shake can well before opening 2/3 cup coconut-pineapple nectar (can use pineapple juice if desired) 1/3 cup Texas Brew Pina Colada Coconut Cream Sauce 2/3 cup frozen pineapple chunks Put all in a blender and blend until smooth. Serve with shaved toasted coconut and a pineapple slice. For a variation, you can use ice instead of frozen pineapple and use fresh pineapple if available.

Texas Brew Zesty Red Slaw Slaw Mixture

1 large head of cabbage, finely shredded

1 red bell pepper, finely chopped

1 cup julienned carrots for color (optional)

1 cup chopped red cabbage for color (optional)

Sauce

1/2 cup Texas Brew Honey Roasted Chipotle Salsa, Mild

1/4 cup ketchup

1 cup apple cider vinegar

4 tsp. fresh ground pepper

½ cup dark brown sugar

Dump sauce ingredients into a blender and blend till smooth. Pour the sauce on slaw mixture and let set in a covered container overnight. Best if prepared 24 hours in advance allowing flavors to meld for an incredible fresh, light and zingy slaw. Excellent served with your favorite barbecue or on a hot dog.

Texas Brew Asparagus Chicken-Chicken 1/2 jar Texas Brew Strawberry Chipotle or Baja Pina Colada 4 thinly sliced chicken breast (in HEB meat department) 1 bunch of asparagus with ends cut off. Preheat oven to 400 degrees 1. Wrap chicken around asparagus tightly 2. Place on baking sheet and bake for 6 minutes 3. Top with Texas Brew Sauce. Place back in oven to heat through approx. 6-8 min. 4. Remove and let stand for 2 minutes. Serve and enjoy!

Salsa Burgers w/Creamy Avocado Dressing &Charred Corn Salad

Ingredients For the Creamy Avocado Dressing

1/2 cup Texas Brew Honey Roasted Chipotle, Medium

1/2 cup mayo

1 Tbs. lime juice

1 large avocado, pitted and removed from skin

1/4 cup grape seed oil

Salt and pepper, to taste

Ingredients For the Charred Corn Salad

1/2 cup Texas Brew Fire Roasted Poblano Salsa

1 Poblano pepper, roasted, seeds and top removed, chopped with skin on

4 slices bacon, fried and crumbled

1 16 oz. package of frozen corn

1 clove garlic, finely minced

2 green onions, sliced

1/2 cup fresh cilantro, finely chopped

2 Tbs. grated Parmesan cheese

1 Tbs. lime juice

3 Tbs. Creamy Avocado Dressing

Ingredients For the Salsa Burgers

1/4 cup Texas Brew Fire Roasted Poblano Verde Salsa

2 lbs. ground beef or 1 1/2 lbs. half ground beef and 1/2 lb. ground pork

3 slices of dry bread, crumbled into very small pieces

1 egg

Salt and pepper, to taste

1 large onion, sliced into thick slices

Grape seed oil

Sliced Havarti or mild white cheddar cheese

Hamburger Buns

For the Creamy Avocado Dressing

1. Place the salsa, mayo, lime juice, avocado, and grape seed oil into a food processor. Blend until smooth.

2. Taste and season with salt and pepper, as needed. Refrigerate for 30 minutes before serving.

For the Charred Corn Salad

***To roast the Poblano: Chop Poblano into small pieces or remove stem and seeds, cut in pieces, roast, chop keeping skin or place whole pepper underneath the broiler in the oven and char it on all sides. If you prefer no skin: once charred, place peppers in a bowl with a lid, or in a Ziploc bag, and allow to steam for 15 minutes. Once steamed, remove skin, stem, and seeds. I prefer using the skin.

1. In a large skillet, fry bacon until crisp. Remove to a paper towel-lined plate to drain. Crumble as soon as it is cool enough to handle

2. Leave bacon drippings in the skillet and heat the skillet over medium heat. Spread corn (still frozen) in an even layer across the bottom of the skillet.

3. Leave the corn, without stirring, for at least 4-5 minutes, allowing it to brown and char on one side. Stir, and again leave to char. Repeat process until corn is almost entirely until nicely golden-brown. (Will take a total of 10-12 minutes)

4. Add the garlic and cook 1 more minute. Add chopped Poblano and salsa and cook for another minute. Remove from heat.

5. Add green onions, cilantro, Parmesan, lime juice, crumbled bacon, and Creamy Avocado Dressing to taste. Stir well and set aside for service.

Pasta Salad Option: Mix charred corn salad with a10 oz. box cooked bow tie pasta or your favorite small pasta and some extra dressing. Add small pieces grilled chicken, drained and rinsed black beans, (optional).

For the Salsa Burgers

Preheat grill.

1. In a large bowl, combine ground beef, salsa, bread, and egg, and mix well with your hands. Allow to sit for 15 minutes before dividing beef mixture into 6-8 patties (6 for large burgers, 8 for smaller burgers). Season both sides of burgers with salt and pepper.

2. Brush both sides of the onion slices with grape seed oil, and season with salt and pepper.

3. Grill burgers and onion slices at the same time, until both are cooked to desired doneness.

4. 1 minute before burgers are done grilling, add a slice of cheese to the top of each burger, allowing it to melt over the burger.

Serve burger on a bun topped with Creamy Avocado Dressing, Charred Corn Salad, and a grilled onion slices.