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...
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...
Brussels sprouts and kale are both in the cabbage family. Two super vegetables that are super charged with nutrition and in this recipe super charged with flavor. Just Jan’s Tangerine Marmalade in combination with sauteed onions, parmesan cheese and toasted walnuts make this salad one that is sure to be a favorite. Add chicken to make it an entree or leave it out for a great vegetarian option. Brussels Sprout Kale Salad with Chicken (Inspired by this recipe on “Pinch of Yum”) 1 c. chopped or shredded chicken (poached chicken breasts or rotisserie chicken) 4 c. shredded brussels sprouts and kale 1/2 c. toasted walnuts 1/4 c. grated parmesan 1/2 c. chopped onion 1 Tbsp. butter 3 Tbsp. Just Jan’s...
Fig and Goat Cheese Stuffed Chicken Breasts (Inspired by LeCruset)Filling:2 Tbsp. soft goat cheese2 Tbsp. Just Jan’s Kadota Fig Spread1 tsp fresh thymesaltfreshly ground pepper 2 boneless chicken breasts2 Tbsp. olive oil1 c. fingerling potatoes or small yukon gold potatoes cut in small pieces1/2 bulb of fennel slices1 shallot thinly sliced (or 1/4 of an onion thinly sliced)1 to 2 Tbsp. Just Jan’s Kadota Fig Spread Preheat oven to 375 degrees In a small bowl mix together goat cheese, Just Jan’s Kadota Fig Spread, salt and pepper. Set aside With a paring knife, made a horizontal cut into the chicken breast making a “pocket” about 3 inches deep and 1 inch wide (depending on the size of your chicken breast)...
Roasted Chicken with Apricot Pomegranate Pepper Glaze 4 lb. Fryer Chicken 2 (or more) cloves of garlic peeled and chopped 2 Tbsp. fresh sage chopped 4 Tbsp. softened butter 1 tsp. kosher salt 1/2 jar Just Jan’s Apricot Spread 1/2 jar Just Jan’s Pomegranate Spread tsp. coarsely ground black pepper. Vegetables like sweet potatoes, new potatoes, or even apples would pair well with this dish. We used one large sweet potato and one large garnet yam (pictured) Preheat oven to 425 degrees Peel and chop garlic and chop sage. Mix together with softened butter. Pat dry the chicken and place butter mixture between the skin and on top of the chicken. Truss the chicken if you have kitchen twine. Put...