¾ oz (1 pack) Bittersweet Herb Farm Mexican Seasoning
1 lg. can (28 oz) Crushed Tomatoes
Mix tomatoes and Bittersweet Herb Farm Mexican Seasoning. Squeeze in the juice of the lime and refrigerate for 1 hour. Serve with tortilla chips.
6-8 Boneless Chicken thighs or breasts, skinned
1 (10.5 oz) Jar Bittersweet Herb Farm Chili Pepper with Roasted Garlic Jam
1T Bittersweet Herb Farm Zesty Garlic Seasoning
½ t Corn Starch
1 Bay Leaf
1 sprig fresh Rosemary or ½ t dried Rosemary
8 oz Pea Pods, steamed tender crisp
Sprinkle chicken with Bittersweet Herb Farm Zesty Garlic Seasoning and place in a casserole dish. In a saucepan, heat Bittersweet Herb Farm Chili Pepper with Roasted Garlic Jam until bubbly and pour over the chicken. Place, covered, in 350 degree oven for 30-40 minutes. When time’s up, remove from oven and drain juice back into the saucepan, adding bay leaf and rosemary. Heat until boiling. Thicken with corn starch. Serve chicken directly on top of the rice, ladle sauce over the top, and garnish with hot, steamed pea pods. Serves 6-8.
1 pkg. Farfalle (bow-tie) pasta
4 oz. frozen Peas
3-4 T Bittersweet Herb Farm Sundried Tomato and Olive Finishing Sauce
Fresh Parmesan or Asiago cheese
Cook pasta according to package directions and drain. In a large bowl toss with peas and Bittersweet Herb Farm Sundried Tomato and Olive Finishing Sauce. Top liberally with fresh grated cheese. Serves 3-4.