Here are the yummy recipes from the kitchens of H-E-B that you saw featured on KPRC2 News Midday. Prep Time: 5 minCook Time: 20 minIngredientsInstructionsIn a medium saucepan, add in rice, fish broth and salt. Bring to a boil, then lower heat to low, cover and simmer over low heat for 15 minutes. Measure out 2 cups of cooked rice and set aside to cool. While rice is cooking, heat 1 tablespoon of olive oil in a medium pan over medium-high heat.

Next lay out puff pastry, place salmon on pastry and season with rub. Next spread spinach dip over salmon. Fold pastry over salmon and seal edges. Next, with a brush, paint the pastry with egg wash. Turn pastry over and paint with egg wash.

Here are the yummy recipes from the kitchens of H-E-B that you saw featured on KPRC2 News Midday. Bock and Brown sugar meatloafIngredients2 Lb Ground beef (80/20)1 cup(s) Yellow onion, diced1 1/2 cup(s) HEB Plain Panko bread crumbs3/4 cup(s) Cookwell & Co. Bock and brown sugar Marinade1 egg, beaten1 Tbsp Adam’s Reserve House RubInstructionsHeat the oven to 375F. Brown the pork 3-4 minutes on each side. Heat on low and cook until the marinade reduces and thickens to a syrupy consistency. Spoon the marinade mixture over the cooked pork ribeyeShare your dish with us on social media using #HEBrecipe

Here are the yummy recipes from the kitchens of H-E-B that you saw featured on KPRC2 News Midday. Serves: 4Prep Time: 0 hr 10 minCook Time: 0 hr 30 minIngredientsInstructionsIn a large pot, heat up olive oil over medium-high heat. Add in onions and tomatoes and saute for 4 minutes until translucent. In a non-stick pan, add in hot Italian sausage and 1/2 cup of water. Saute for an additional 4 minutes until onions and peppers are translucent and sausage is seared.

Here are the yummy recipes from the kitchens of H-E-B that you saw featured on KPRC2 News Midday. Truffle Sea BassServes: 2Prep Time: 0 hr 5 minCook Time: 0 hr 10 minIngredients1 Lb Sea Bass, Pan Seared1/2 cup(s) Bread & Butter Chardonnay1 cup(s) Heavy Cream1 Tbsp Adams Reserve White Wine and Garlic Butter Seasoning1 Tbsp Sabatino Truffle Salt1 cup(s) H-E-B Baby Bella Mushrooms2 Tbsp Otavio Avocado OilInstructionsIn a large skillet, add oil and bring to medium-high heat. Season fish with seasoning and place skin side up and sear for 3-4 minutes per side. In the same pan, add mushrooms and sear. Add fish back to the pan, heat for about a minute and cover with mushroom sauceShare your dish with us on social media using #HEBrecipe

Here are the yummy recipes from the kitchens of H-E-B that you saw featured on KPRC2 News Midday. Sprinkle House rub on the asparagus and bake for 9-12 minutes or until al dente. Cut the last 1/2 inch of the asparagus stock off and place on a foil-lined baking sheet. Cook on medium for 2-3 minutes or until the spinach is wilted. Add the pasta and sausage to the skillet and heat 2-3 minutes.

In a large bowl, combine bacon and onion mixture, beef, ½ jar of Bacon Jam, Burger Spice, eggs and bread crumbs and mix well. Place mixture into a prepared baking dish that will fit the aloha rolls and flatten into a rectangular shape. Top with remaining ½ jar of Bacon Jam. Remove top layer of buns and place bottom layer in the cleaned baking dish you cooked the beef in. Place the “sheet” of cooked beef on top of the buns, layer with cheese and place top layer of buns on top.

Saute Sausage in butter, then add heavy cream into the pan. Bring to a simmer and reduce for 5 minutes, add in Lotus Coconut Sauce. Add in shrimp heat for 3 more minutes. Stir in pasta and parmesan, taste for seasoning.

Here are the yummy recipes from the kitchens of H-E-B that you saw featured on KPRC2 News Midday. Lotus Kitchen Butter ChickenIngredients2 Lb H-E-B Natural Chicken Breast, thin sliced1 1/2 Tsp Kelapo Ghee1 Tbsp Adams Reserve Garam Masala1/2 Tsp salt1 1/2 cup(s) Lotus Kitchen Butter Masala Simmer SauceInstructionsIn a bowl, combine chicken, seasonings, and olive oil. Place chicken in the pan in one layer. Add butter sauce and simmer 5 more minutes. Chef’s Note: Serve with warmed H-E-B Naan Bread and fresh chopped cilantroCilantro Mint HummusIngredients30 Oz Garbanzo Beans3 Tbsp Extra Virgin Olive Oil2 Tbsp Tahini2 Lemons, fresh squeezed3 Garlic, clove2 Tbsp Lotus Kitchen Cilantro Mint ChutneyInstructions

In a medium bowl, stir together Southwest Ancho Seasoning and Grain4Grain Flour. Coat the fish in the mixture on both sides. In a large non-stick pan, heat the Avocado Oil over medium heat. Pan-fry the fish on each side for 4 - 5 minutes each, creating a crust on the fish. It should lift easily when it’s ready to be flipped and when it’s finished, it should flake with a fork.

Here are the yummy recipes from the kitchens of H-E-B that you saw featured on KPRC2 News Midday. IngredientsInstructionsToss coleslaw with all the Ingredients and ServeIngredientsInstructionsSeason salmon with the rub. Then pan sear salmon in pan skin side up. Heat for 4-5 minutes till salmon is golden brown then flip over and finish cooking salmon at on skin side down for 4-5 minutes. Till salmon is cooked.

Add in potatoes and toss in oil. Lower heat to medium and stir potatoes every few minutes for 5 minutes to keep from burning. Turn heat to low, cover and cook for an additional 5 minute or until fork tender. Season with House Rub and set aside.