Recipes

Using Cousins FAMOUS Creole Tomato Salad Dressing

THE BEST EVER B.L.T.
Ally and Jack’s Sunday Morning Football Favorite

Ingredients:

1 lb. Bacon (thin is best)

1 Red Ripe Tomato (Creole, if ya got it!)

Crisp Green Lettuce (Green or Red Leaf are our favorites)

French bread (or your favorite)

1 Jar Creole Tomato Salad Dressing

Directions: 

Begin preparing bacon.  Preheat oven to 400 degrees. Place bacon individually in a row on a cookie sheet.

Place cookie sheet in oven on middle rack until dark and cooked.  Drain on paper towels.

Clean and chop lettuce, slice 1 ripe tomato, and cut French bread about 4 to 6 inches to fit the slices of the bacon.

Place the French bread closed into the oven for about 2 minutes.

To put it all together, Lather each side of the bread with the Creole Tomato Salad Dressing, then add your tomatoes, top with 4 slices of bacon and the lettuce.  Cut sandwich in half.  Enjoy with a Bloody Mary for that noon game!

GREEN TOMATOES WITH CRAB MEAT

Ingredients:

3 green tomatoes sliced ¼ inch thick

½ jar Cousins Spinach Vinaigrette

1 pint of white lumped crabmeat

Creole Tomato Salad Dressing

1 bunch of chopped green onion tops

Directions:

Marinate green tomato slices in Cousins Spinach Vinaigrette in a ziplock bag for 1 hour.  Grill or broil tomatoes until slightly brown until tender not mushy.  On each slice, top with lump crabmeat, 1 tbsp Cousins Creole Tomato Salad Dressing and for garnish green onion tops.

HOT ITALIAN SAUSAGE & PEPPERS:

In a bowl, toss all the vegetables, with 1 1/2 tablespoons oil. Season with salt and pepper, to taste. Meanwhile, in a large skillet over medium heat, add the sausage and sauté until cooked through. Turn up the heat up; add the vegetables and sauté.  Deglaze with White Wine and cook until vegetables are tender.  Warm French bread and slice. Spoon mixture onto french bread slices and top with Creole Tomato Salad Dressing to complete this masterpiece.

Using Cousins Products Spinach Vinaigrette

BAKED BABY ‘BELLA MUSHROOMS
Makes a great last-minute “wow” appetizer

Ingredients:

1 package baby portabella mushrooms

1/4 jar of Spinach Vinaigrette

Directions:

Gently clean mushrooms as needed, keep whole.

Shake up jar of Spinach Vinaigrette and add 1/4 of the jar along with the mushrooms to a zip-top freezer safe plastic bag and place in freezer for 15 minutes to marinate.

Depending on how much time you have, there are two different ways to cook them:

1. (Quickest) Heat oven to 400 degrees and cook in a casserole dish for 20 minutes until tender.

2. (Slower but delicious) Skewer them and grill until tender, rotating occasionally.

While they are still warm, stir in another touch of Spinach Vinaigrette and dust with fresh parmesan cheese.

Enjoy!

Using Cousins Bleu Cheese Dressing

“BLEUSY” CHICKEN FLATBREADS
There’s nothin’ bleu or flat about this creation!

Ingredients (serves 8 people):

1 package deli flatbreads

2 boneless skinless chicken breast halves

½ lb. bacon

1 tomato (Creole, if in season!)

1/4 cup Spinach Vinaigrette

Bleu Cheese Salad Dressing

1 Camera*

Directions:

Place chicken breasts in a zip-top plastic bag and add ¼ cup Spinach Vinaigrette. Seal bag and marinate in the refrigerator for 20 – 60 minutes.

While it marinates, prepare the bacon. Preheat oven to 400 degrees.   Place bacon slices in a row on a cookie sheet. Place cookie sheet on middle rack in oven and cook bacon until desired doneness (we prefer dark and crispy). Lay flat to on paper towels and set aside.

Dice tomatoes and chop bacon; set aside.

Once the chicken has marinated, place chicken on a grill until cooked.  Discard marinade.   Cut cooked chicken into cubes.

Grill 8 flatbreads until warm on each side.

Putting it all together:  Place diced chicken on flat bread, top with Bleu Cheese Salad Dressing, diced tomato and crispy bacon.

*Take a picture, ’cause they won’t last long. Yum!

ASPARAGUS WITH PROSCUITTO & LEMON

• 1 pound fresh asparagus, trimmed
• 1 (3 ounce) package prosciutto
• 1 tablespoon lemon juice
• Cousins Bleu Cheese Salad Dressing 

Bring a large pot of lightly salted water to a boil. When the water is boiling hard, add the asparagus and cook until tender but still crisp, about 4 minutes. Quickly drain the asparagus and plunge into a bowl of ice water to stop the cooking and maintain the bright green color. Drain again and pat dry with paper towels.

Separate the asparagus into 5 small bundles and wrap each one with a slice of prosciutto. Sprinkle each bundle with and lemon juice. Serve Cousins Bleu Cheese Salad Dressing alongside to dip.  Delightful!

Using Cousins Fresh Salsa

 SPINACH & MUSHROOM QUESADILLAS
A light and delicious meal or appetizer!

Ingredients:

1 bag fresh spinach

½ onion, sliced

½ package of fresh mushrooms, sliced

¼ cup marinated jalapenos, diced

1 tomato, diced

2 tbsp. olive oil

2 tsp. chopped fresh garlic

½ cup cheddar cheese

½ cup pepper jack cheese

4 large flour tortillas

1 cup sour cream (optional)

Fresh Salsa Picante

Directions:

Sauté all veggies in olive oil for approximately 3 minutes, then add garlic and a touch of salt and red pepper flakes.  Cook all until onions begin to brown.

Place two tortillas, side by side, on the prepared baking sheet. On each tortilla, layer cheddar cheese, spinach, sautéed veggies, tomatoes and then Monterey jack cheese. Top each with another tortilla.

Place under the broiler and cook until lightly browned. Carefully turn tortillas and cook on the other side until lightly browned.

Cut into 4 sections.

Serve with Fresh Salsa Picante and a cold Margarita!