1 teaspoon salt, divided
1 1/2 pounds medium red potatoes, quartered
1/3 cup reduced fat sour cream
3 tablespoons fat-free milk
1/4 teaspoon pepper
1 1/2 tablespoon butter, melted
1/2 cup shredded reduced-fat cheddar cheese (I use sharp)
3 bacon strips, cooked and crumbled (optional)
1 tsp dried tarragon
2 tbs. grated parmesan cheese (optional)
1/2 Cup Alluring Onion Jam
Place potatoes in a large saucepan;cover with water. Bring to a boil. Reduce heat; cover and cook for 18 to 22 minutes or until tender.
Drain potatoes; place in a large bowl and mash. Add the sour cream, milk, pepper, tarragon, and salt; mash until blended. Stir in caramelized onions.
Seductive Ginger and Peach Pork Tenderloin
2/3 cup Seductive Ginger Peach jam
1 1/2 tsp dijon mustard
1 Tbs sesame seed oil (dark not light)
1 tsp ground ginger or 1 1/2 tsp fresh ginger
2 pork tenderloins, 1 pound each
Preheat oven to 450°.
In a bowl, mix together the peach jam, dijon mustard, sesame seed oil, and ginger.
Place the tenderloins in a baking dish and evenly spread the peach mixture over both tenderloins. Cover with foil and place in the oven. Roast for 25 minutes or until the tenderloins are cooked through. Pork tenderloin is at it’s best when served a little pink.
Mixed Berries Glazed Chicken
2 tablespoons extra virgin olive oil, divided
2 tablespoons unsalted butter, divided
4 to 6 skinless, boneless chicken breasts (or 2 pounds chicken legs and thighs)
1 teaspoon salt
2 shallots, thinly sliced (about 1/4 cup)
1/2 cup Pucker up berry jam
1 tablespoon coarsely chopped rosemary
Preheat oven to 350°F. Heat 1 tablespoon each oil and butter in a large, heavy, nonreactive skillet. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper and add to the pan when the oil and butter are hot and bubbly.
Sear chicken breasts over medium-high heat until golden brown, about 1 minute per side or until a light crust forms. Remove to a baking dish and set aside.
Add remaining olive oil and butter to the skillet and, when hot, stir in shallots and cook until soft and lightly caramelized, about 4 minutes. Stir in the Pucker up berry jam, rosemary, remaining salt and pepper and simmer about 10 minutes,
Pour the mixture over chicken and put baking dish in the top half of the oven for about 10 minutes, until the chicken has cooked through.
Brie with Foxy Bell Pepper
4 2-ounce wedges Brie1/3 cup walnuts
1/3 cup almonds
1/3 cup pecans
2 tablespoons sesame seeds
2 large eggs
1/4 cup whipping cream
Peanut oil (for frying)
Foxy Bell Pepper
French-bread baguette, cut into 1/2-inch-thick slices (or crackers)
Freeze brie for 30 minutes. Finely chop all nuts and sesame seeds in food processor. Transfer to medium bowl. In another medium bowl, whisk eggs and cream to blend. Remove cheese from freezer. Dip into egg mixture and then into nut mixture, turning to coat and pressing gently to adhere. Transfer to plate; cover with plastic and refrigerate until very cold, at least 45 minutes. (Can be made 6 hours ahead. Keep refrigerated.)
Pour enough peanut oil into heavy large skillet to reach depth of 1 1/2 inches. Heat over medium-high heat. Working in 2 batches, fry Brie until deep golden brown, turning occasionally with metal spatula, about 3 minutes. Using slotted spoon, transfer to paper towels to drain. Serve with Foxy Bell Pepper and baguette slices.
Irresistible Strawberry Chicken
- 1/2 cup panko (Japanese) bread crumbs
- 1/3 cup unblanched almonds, coarsely ground
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 boneless skinless chicken breast halves (4 ounces each)
- Butter-flavored cooking spray
- 3 teaspoons canola oil, divided
- 1/4 cup chopped shallots
- 1/3 cup reduced-sodium chicken broth
- 1/3 cup Irresistible Strawberry
- 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
- 1 package (9 ounces) fresh baby spinach
- In a large resealable plastic bag, combine the bread crumbs, almonds, salt and pepper. Add chicken, one piece at a time, and shake to coat.
- In a large nonstick skillet coated with butter-flavored spray, cook chicken in 2 teaspoons oil over medium heat for 4-5 minutes on each side or until juices run clear. Remove and keep warm.
- In the same pan, cook shallots in remaining oil until tender. Stir in the broth, preserves, vinegar and rosemary. Bring to a boil. Reduce heat; simmer for 5-6 minutes or until thickened.
- Meanwhile, in a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil for 3-5 minutes or until wilted. Drain; serve with chicken and sauce.
1 tbsp salt
1 tbsp pepper
1 cup beef broth
1 tbsp flour
2 tbsp Worcestershire sauce, divided
Salt & pepper
Couple of spoons of Alluring Oninon and Gaucho Jalapeno
Combine the ground round, salt, pepper, 1 tbsp Worcestershire in a large mixing bowl and form into 4 burger sized patties. Refrigerate.
Turn the heat up to medium and add the burgers. Cook for about 5-7 minutes on each side or until done all the way through. I like to increase the heat a little towards the end to get a nice thin crunchy layer on the outside.
Move the burgers to a plate and cover with foil.
Back to the pan, turn the heat back on to medium and add the beef broth, 1 tbsp Worcestershire, vinegar and flour. Whisk until bubbly and thickened. Salt and pepper to taste.
Put the steaks back in the pan with gravy, add the Alluring Caramelized Onion Jam and top off with some Bonbon Jalapenos.
Bacon jam Grilled Cheese Sandwich
2 slices of Italian bread
2 slices of brie cheese
2-3 slices of granny smith apple
1 tablespoon bacon jam
1/4 cup of arugula
1 tablespoon butter
Spread one slice of the bread with the bacon jam. Top with one of the slices of brie. Top the other slice of bread with the other slice of cheese, the sliced apple, and a few leaves of arugula. Combine two slices of bread into a sandwich, and butter the outside of each slice with butter.
Grill in a nonstick frying pan over medium heat, flipping ocassionally, covered, until cheese starts to melt, arugula starts to wilt, and bread is toasted. Serve immediately.
Salmon W/ Cheeky Jalapeno Kiwi
4 fillets of salmon
1/2 Jar Cheeky Jalapeno Kiwi
2 tablespoons of butter
Pinch of salt and fresh cracked pepper
Cook fish in a hot pan with 3 tablespoons of butter, one tablespoon of extra-virgin olive oil. Sprinkle S&P on the flesh side of the fish and place skin side down first for 2 minutes. Turn fillets gently and sear flesh side for another 2 minutes. In the meantime warm up the Cheeky Jalapeno Kiwi. Remove skin and place that side of fish down in the plate. Top with sauce on individual plates. Bon Appetite!