1 1/2 Lbs of Lean Ground Beef
2 Hot Sausage patties
1 tablespoon Olive Oil
1 tablespoon Salt
1 tablespoon ground black Pepper
1 Medium Onion, diced
1 Sweet Red Pepper, diced
1 Sweet Orange Pepper, diced
1 Sweet Yellow pepper, diced
3 Cloves Fresh Garlic, minced
3 Jalapeno Peppers, minced
2 tablespoons Chili Powder
1 tablespoons Cumin
1 tablespoon Smoked Paprika
2 teaspoons Red Pepper Flakes
1/4 teaspoon Cinnamon
1 - 6 oz can Tomato Paste
1 Jar of Vintage Garden Hot Pepper Jelly
1/2 cup Brown sugar
5 fresh Tomatoes, diced
1 can Red Kidney Beans
1 can Pinto Beans
8 oz Pepper Jack Cheese, shredded
Optional Garnish: Chopped Scallions, Sour Cream
Heat
pan with olive oil. Brown ground beef and sausage, add salt and pepper.
Add all diced peppers, garlic, onion and jalapenos. Cook until soft.
Once soft, add all spices to the mixture. Stir until all combined. Add
tomato paste, jelly and molasses. Stir until combined. Then add diced
tomatoes and all beans. Cook for 1 hour on low heat but stir
occasionally. Place into bowls and add pepper jack cheese and optional
toppings. Enjoy!!
Boggleberry Bars
2 cups flour
1/2 cup sugar
1 cup walnuts or pecans--chopped
6 TBLS butter, melted and cooled
1 egg
4 TBLS Boggleberry Jam
pinch of salt
In a mixer add chopped nuts. sugar and egg. When combined add butter and then slowly incorporate a little flour at a time and the pinch of salt. Generously butter an 8 x 8 baking pan. Reserve 1 cup of the dough and put the rest in the pan pressing it down evenly. Spread jam over the doughand then sprinkle the remaining dough on top.
Bake at 350 degrees for 18 minutes. Let cool 15 minutes. Cut into small squares and allow to cool completely before serving.
Herb Garden Hot Pepper Jelly Grilled Pork Chops
Your choice of Favorite Rice - Mine is Jasmine rice- but any rice will do.
For Rice:
Saute in a Pan until just golden:
2 T. Butter
1 whole green pepper chopped and seeded
1/2 yellow onion, chopped
Now add:
2 cups.jasmine rice
2 cans 16 oz vegetable broth
Bring to boil,then reduce heat to a simmer and cook covered for 25 minutes or until light & fluffy
For the Chops:
Season 6 medium sliced boneless pork chops with pepper, cilantro, lemon juice and ground pepper.
Grill as your ordinarily would (until no longer pink in center)Once grilling time is nearly finished begin basting the chops with 4 TBLS Herb Garden Hot Pepper Jelly keeping your eye on the cooking chops so that they do not blacken while grilling. Turn them over and give the second side a baste and continue cooking until finished. Remove from heat, and serve with jasmine rice and a fresh garden salad. Enjoy! Wild Blueberry Jam Chicken Breast
1 1/2 cups pomegranate juice- I used POM
4 organic boneless chicken breasts
olive oil
sea salt & ground pepper
2 lemons, sliced
dried rosemary, thyme, parsley
10 shallots, minced
4 oz fresh Wild Maine blueberries
2 oz Spiced Wild Maine Blueberry Jam
3 TBLS lemon juice
Rinse and pat dry chicken breasts and place in a resealable bag and add pomegranate juice. Push out all excess air, seal and refrigerate overnight or aty least six hours.
Preheat oven to 375 degrees. Remove chicken breasts from the marinade and sprinkle with sea salt & ground pepper.Reserve leftover marinade liquid. Place the lemon slices on top and a sprinkle of dried rosemary, thyme and parsley.Drizzle 2 tsp olive oil over chicken pieces and bake 20 minutes. Reduce the heat to 325 degrees and bake another 25 minutes. Remove the chicken breasts from oven and keep warm.
Transfer 3-4 TBLS of pan drippings to a saute pan and saute shallots until lightly browned, about 3-4 minutes. Add the blueberries, remaining pomegranate marinade and Spiced Wild Maine Blueberry Jam. Bring to a light boil and cook for another 4 minutes to reduce liquids slightly. Stir in the lemon juice, mashing some of the blueberries. To serve, spoon a large ladle of the blueberry sauce onto a warm serving plate. Thinly slice the chicken or duck breasts and place on top of the sauce. Top with remaining sauce and serve. Enjoy!
