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Just Jan's Original Tangerine Sriracha Wings

  Recipe adapted from bon appetit  1 lb of Chicken Wings 1 1/2 tsp Salt 1 tsp Coriander 3/4 Tbsp Garlic Powder 1 Tbsp Canola Oil Just Jan's Original Tangerine Sriracha Put the wings in a bowl and add the oil and dry ingredients. Mix the wings around until they are coated.  Pre-heat the oven to 400 degrees. Spray a wire rack with non stick spray, and place rack inside of baking sheet.  Arrange chicken on rack in single layer and place baking sheet in oven.  Cook wings for 1 hour, turning them over after 40 minutes. The wings should be cooked through and the skin should be brown and crispy. After the wings are cooked, pull them from the oven...

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Pumpkin Polenta and Mushroom Ragout

For me Fall is the colors of the changing leaves, it’s the crispness in the air, and flavors that seem to warm you from the inside.  When Sur La Table approached me about making a pumpkin butter, I was excited to be trying something new.  I had never made a pumpkin butter before, but I knew what I wanted the flavor to evoke; Fall.  Pumpkin is a Fall staple, from pies to bread to coffee, Pumpkin is everywhere.  With that in mind we decided to look for ways to use our Pumpkin Butter that may not seem so obvious. Since I started Just Jan’s I’ve always touted the uses of our spreads as going beyond the ordinary, my Pumpkin Butter...

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Grilled Shrimp with Muscadine Grape Glaze

Grilled Shrimp with Muscadine Grape Glaze (Adapted from Andrew Zimmern’s Kitchen Adventures on Food and Wine) Grilled Shrimp with Muscadine Grape Serrano Glaze 3 Tbsp. hot  sauce (Louisiana style, like Crystal or Red Rooster) 3 Tbsp. vegetable oil, plus a bit more for grilling 3 Tbsp. fresh thyme 2 Tbsp fresh flat leaf Italian parsley 2 lbs. large shrimp – peeled, deveined, butterflied, tails left on 1/4 lb.  prosciutto salt 3/4 c. Just Jan’s Muscadine Grape Spread 1 serrano chili minced (or sliced) In a bowl combine the hot sauce, vegetable oil, thyme and parsley.  Add the shrimp and toss to coat.  Cover with plastic wrap.  Refrigerate for 4 hrs. (We didn’t take this time.  The dish still turned out...

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Pub Burger with Pomegranate Spread

Sometimes the most unlikely food combinations turn out to be fabulous.  There is a tiny pub in St. Paul, MN called the Blue Door Pubthat serves the most juicy burgers with very interesting toppings.  They coined the term “Blucy” since the burgers are stuffed with blue cheese!  After being haunted by a burger I was served, it dawned on me that the burger I was obsessed with could be recreated at home.  Here is the ingredient list:  Blue cheese, garlic, smoked bacon and red currant jelly!  Bingo, the Just Jan’s Pomegranate Spread will be the secret ingredient for the recreation. Start with some minced fresh garlic, crumbled blue cheese and cooked smoked bacon.  Make two burger patties.  I made a...

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Crispy Tangerine Beef

  Crispy Tangerine Beef  (Adapted from allrecipes.com) 1 1/2 lbs. Thinly sliced Sirloin 1/3 c. white sugar 1/3 c. rice wine vinegar 3 Tbsp. Just Jan’s Tangerine Marmalade 1 tsp. salt 1 Tbsp. soy sauce 1/4 c. corn starch 3 Tbsp. freshly grated ginger 1 1/2 Tbsp. minced garlic 1 1/2 c. oil for frying 1 c. long grain rice 2 c. water Cook as directed 1 bunch of broccoli florets (steamed) Cut the beef into thin strips.  Place on paper towel lined baking sheet.  Allow to dry in the refrigerator for 30 min. (this step does make a difference) In a small bowl combine the sugar, rice wine vinegar, tangerine marmalade, salt and soy sauce.  A splash of either...

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