Summer evening meals using the fresh garden ingredients are the best. The ease of the classic bacon lettuce and tomato sandwich is great because everyone loves them. After reading the June Bon Appetit magazine from cover to cover on a recent flight, this interesting twist on a BLT naturally stood out. The usual suspects. Bacon. (We used a applewood smoked nitrate-free version) and a crusty Italian bread toasted. Crunchy romaine lettuce. Tomatoes ripe off the neighbor’s vine! (thank you) As you assemble this wonderful sandwich, pay attention to the order of ingredients. On one side spread a generous amount of fig spread and then place your smoked bacon on top. On the other side a generous slather of...
Strawberry Balsamic Chicken Salad 1 large chicken breast 5 strips good quality smoked bacon (nitrate free) 2 c. baby spinach 2 c. arugula 1 pint strawberries (sliced) 1/2 c. toasted almonds (or any toasted nut you like) coarsely chopped Vinaigrette 1/4 c. good quality extra virgin olive oil 1/4 c. balsamic vinegar 1/4 c. Just Jan’s Organic Strawberry Spread salt and freshly ground black pepper Season the chicken breast with salt and pepper. Saute chicken in olive oil until cooked through. Cut into strips (bite size pieces) Cook the bacon until crisp-tender. (the oven method works well) Toast nuts in the oven Whisk together vinaigrette ingredients until well combined. Add a bit of the bacon drippings to give some extra...
This is an easy way to make pulled barbeque style chicken that people will swear is pork. Ingredients: 1 Whole Chicken, cooked (This is a perfect way to repurpose a rotisserie chicken from the grocery store. It doesn’t matter if it has seasoning or flavoring, as you will be pulling the skin off.) 1-2 Beers 1/2 jar Just Jan’s Balsamic Onion Savory Spread 1/2 jar Just Jan’s Apricot spread 1 tablespoon Onion Powder 1 tablespoon Mustard Powder 2 teaspoons Garlic Powder 1 teaspoon Cayenne Pepper Salt Black pepper 2 tablespoon Apple Cider Vinegar 1 tablespoon Mustard (dry dijon or a spicy mustard) 1 tablespoon Honey Rolls or Soft Bread Remove and discard the skin from the chicken. Remove...
Just Jan’s Signature Meyer Lemon Bars Crust: 1/4 lb unsalted butter room temp. 1/4 c. golden brown sugar semi-firmly packed 1 c. all purpose flour pinch salt Lemon Filling: 3⁄4 10oz. jar Just Jan’s Meyer Lemon Curd1⁄4 cup all purpose flour Preheat oven to 350 degrees: For crust: cream the brown sugar and butter until light and whipped. Combine the salt with the flour and add to the butter & sugar mixture. With floured hands, press into a floured 8×8 baking pan. I use a little butter on a paper towel to grease the pan then dust it with flour so it comes out easily. Bake the crust for 15-18 mins or until lightly golden brown. Allow to cool. While the...
Meyer Lemon Raspberry Tart 1 sheet puff pastry (Dufour best) thawed still a bit cold 4 oz cream cheese softened 4 oz creme fraiche (You could use 8 oz. of cream cheese instead of creme fraiche) 1/3 c. sugar + 2 tsp. for sprinkling crust before baking 1/3 c. Just Jan’s Meyer Lemon Curd 1 pint fresh raspberries 1/4 c. Just Jan’s Seedless Raspberry Spread warmed for drizzling on top of berries Powdered sugar Preheat oven to 425 degrees. Roll out puff pastry on a lightly floured surface to a 10 x 11 rectangle. Transfer to a parchment lined baking sheet. Brush edges of the pastry sheet with a bit of water. Fold over all four sides to form a...