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...
For this recipe we cut the vegetables into chunks for skewering and grilling ~
Red & Yellow Bell Peppers
Aubergine
Zucchini
Fennel bulb
For the marinade & reserve some for dipping
In a medium bowl combine the following:
2 Tbsp Just Jan’s Apricot Pepper
1 Tbsp Sirarcha
3 Tbsp Extra Virgin Olive Oil
1 Tbsp Balsamic Vinegar
1 pinch Salt
Fresh ground pepper
Toss the cut up veggies in the marinade and place on skewers. Fire up the grill and cook on medium heat for 8-10 minutes, turning once mid-way through the cooking time.
Either drizzle the reserved sauce or use for dipping.
In a medium bowl combine the following: 2 Tbsp Just Jan’s Tangerine Marmalade 2 Tbsp Rice wine vinegar 2 Tbsp Soy Sauce 1 tsp Sesame oil 4 drops chili oil 1 tsp grated ginger 1/2 tsp lemon juice zest of half lemon 1/4 tsp chili flakes 1/4 tsp fresh ground pepper pinch salt Pour 1/3 of marinade in a flat baking dish and place the salmon skin side up for 30 minutes. Depending on the thickness of the fish, you can turn it on it’s sides to marinade as well. Prepare the grill or a grill pan and on medium heat cook skin side down until the salmon is done. It should be slightly firm to touch. We served this...