Our Recipes

6 medium sized Jalapenos 4 oz room temperature cream chesse 1/8 cup finely chopped cilantro or parsley 1 Tbsp roasted red peppers in a jar chopped finely 1/8 cup finely sliced green onion 1/2 tsp...
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Fish Marinate 2- 3½ pounds white( or other) fish filets 1 Tbsp CWG Jercurry Blend 2 tsp brown Sugar 1/2 Tbsp CWG Herb blend 1 tsp CWG Go To Blend 1 lemon Salt to taste Caribbean fish Stew ½...
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Loaf of Ciabatta or Baguette bread 1/2 cup melted butter 4 egg yolks 2 tsp lemon juice 2 8oz packages of cream cheese 12 oz to 1 lb lumb crab meat 1/2 cup jarred roated red peppers (or finely chop...
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Batter 2 large eggs 2 tablespoons milk ½ teaspoon vanilla extract 1 teaspoon lemon zest (optional) ¼ cup all-purpose flour (fluffed, spooned, and leveled) ¼ teaspoon baking powder ½ teaspoon w...
Read moreCUPCAKES 2 ½ cups cooked diced or shredded chicken 3 oz (or more) thinly sliced deli ham, chopped 3 oz (or more) Swiss Cheese, chopped or shredded 1 teaspoon mustard 1 package refrigerated ...
Read moreBananas Foster Cheesecake Puff Pastry
1 8oz package cream cheese (room temperature) 1/2 cup powdered sugar 1 tsp vanilla extract 1/3 cup heavy cream 1 sheet of puff pastry (we used Pepperidge Farms) 1 egg whisked sugar 2 to 3 ripe ban...
Read more2 Tbsp CWG Tex Mex Blend 1/2 tsp CWG Pink Himalayan Sea salt 1/2 tsp CWG No salt Onion Black Pepper 1 ½ lbs boneless, skinless chicken, cut into thin strips 1 red bell pepper, cut into strips...
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6 to 9 lasagna noodles broken into smaller pieces 1 14.5oz can marinara or spaghetti sauce 1 14.5oz can diced fire roasted tomatoes 32 oz low sodium chicken broth 1 Tbsp tomato paste 1/2 Tbsp CWG ...
Read more3 egg whites 1 egg 1/2 pound scallops chilled 1/2 Tbsp CWG Creole Blend 1/2 Tbsp CWG Seafood blend 1/2 pound cleaned and deveined shrimp,chilled 1/2 pound sea bass fillet, cut into 1/4-inch cubes ...
Read more4 to 6 salmon filets 1 Tbsp CWG Creole blend SAUCE 3 Tbsp butter 2 tsp olive oil 6 cloves garlic minced 1/2 cup honey 1 1/2 Tbsp water 3 Tbsp soy sauce 1 Tbsp sriracha sauce ...
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