Delish Pineapple, Mango Dip
Prep/cook Time : 5 mins.
Ingredients
12 oz container of Mango Pico De Gallo
12 oz. of Roasted Pineapple Habenero dip
2 tubs of mascarpone ( Italian Cream Cheese)
Procedure
•Mix together equal parts of the Mango Pico de Gallo and the Roberts Reserve Roasted Pineapple Habenero and add to the mascarpone cheese
•(I start out at 6 oz of each and build til I like it)
•Chill then Serve in a bowl with chips for a terrific Chip Dip
•A really delish dip
Green Chili Bowl Dip
Prep/Cook Time : 8 minutes
Yield: 4-6 servings or 1 teenager
Ingredients
1 cup Green Chili Stew by Cookwell and Co.
1 cup HEB sour cream
6 oz. pico de gallo
Salt and pepper to taste
Procedure
•In a bowl mix sour cream, green chili stew and pico de gallo until completely blended
•Add salt and pepper to taste
•Serve with your favorite chips
Soppin Ribs
Prep & Cook Time: 1hr.
Serve as many as you have ribs to feed
1 Rack of ribs ( baby back, short, country or your fave)
2 Tbl. Of your favorite Adams rub or sear n crust
½ Btl of Bodacious Red or Hickory Smoke Soppin Sauce
•Rub down the ribs with the Adams rub or sear n crust
•Place on aluminum foil lined baking sheet ( a looooong piece of foil)
•Slather with a ½ - 1 cup of Soppin Sauce
•Fold foil back over top of ribs ( placed curve side up)
•Crimp it tight all the way around creating an oven within an oven
•Bake at 400 for 45 minutes to an hour, ribs should br pull apart tender and slather with more Soppin Sauce.
Tropical Chicken Wings
2-3lbs. Chicken Wings
2 Cup Roberts Reserve Pineapple Coconut Mango Tequila Sauce
2 lbs. Adams Reserve Sear-n-Crust or Rub your choice
•Heat Oven to 400°.
•Take wings and toss with Sear-n-Crust.
•Bake on lined cookie sheet for 30-45 minutes.
•Warm the Pineapple Coconut Mango Tequila Sauce
•When the wings are done remove from baking sheet and put into a big bowl
•Add the PCMT sauce and toss well.
•Serve with chopped cilantro