1-2 Pork Tenderloin
3 – 6 tablespoons Peach Pepper + Ginger Jam
Rub seasoning for pork (I used Willie’s Hog Dust)
Season tenderloin with a rub for pork. Heat grill pan to medium heat. Heat 1 tablespoon oil in pan until hot but not smoking. Put tenderloin in hot pan and cook on one side for about 8 – 10 minutes. Turn over and cook 8 – 10 minutes longer. After the meat is seared on both sides you can roll around in the pan to sear all sides. Cook until meat registers 155 degrees (15 -20 minutes). Then glaze the meat with the Peach Pepper + Ginger Jam rolling the meat around in the jam/pan juices for about 1 – 2 minutes. Let the meat rest about 10 minutes before slicing. Pour pan juices over the sliced meat.
Note: you can also cook this on your grill. Will need to have a pan to collect the juices when you get to the glazing part. Peach Pepper + Ginger can also be used the same way with pork ribs. Delicious!
1 1/4 pound hamburger meat
¾ cup crumbled blue cheese
4 slices bacon cooked
Salt & Pepper to taste
Fresh Spinach Leaves
4 Whole Wheat buns
1 jar Sallie’s Greatest Blueberry + Lavender Jam
2 teaspoons hot sauce (we used Frank’s Hot Sauce)
Mix hamburger meat, crumbled blue cheese together and add salt and pepper to taste. Divide into 4 equal mounds and shape into a 4” diameter patty. Cook bacon for 8-10 minutes until crisp. In a heavy nonstick pan grill hamburger patties for 2-3 minutes on each side or until they are cooked to medium-rare doneness. Top with blue cheese slice. Lightly toast buns cut side up for 1-2 minutes or until lightly toasted. Mix Sallie’s Greatest Blueberry + Lavender Jam and hot sauce together. Put thick layer of Blueberry + Lavender Ketchup on bottom part of bun. Top with burger/blue cheese, bacon slices torn in half, spinach leaves. Spread a thin layer of mayonnaise on top bun and assembly burger. Serve with oven baked sweet potato fries and pass the Blueberry + Lavender Ketchup. Delicious!
by Olivia Jackson
Free of: gluten, grain, nuts, dairy, seafood, and soy
1 cup peanut butter
3/4 cup sugar
1 large egg
1 tsp vanilla extract
1/2 tsp baking soda
1/4 tsp salt
3/4 tsp Sallie's Greatest Strawberry + Basil Jam per cookie
Preheat oven to 350* F. In a large bowl, mix all ingredients
except for the jam. Once thoroughly combined, spoon one-inch balls onto a wax
paper-lined baking sheet. Press thumb imprint into each ball and spoon jam into
imprint. If the dough splits while creating the thumbprint, gently mold it to its
intended shape prior to baking. Bake for 10-12 minutes and set to cool.
by Olivia Jackson
Free of: gluten, grain, nuts, peanuts, soy, seafood
Low carbohydrate & diabetic friendly
Crust:
1 medium head cauliflower
1 egg
1/3 cup goat cheese
2 tsp oregano
2 tsp basil
Toppings:
1 cup chopped cooked chicken (bite size)
1 cup red onion, mushroom, & onion (sliced & sauteed)
2 medium gloves of garlic
1 tsp chopped basil
1 tbsp olive oil
Salt & Pepper to taste
1/4 cup mozzarella cheese
1/4 cup bleu cheese
3 tablespoons Sallie's Greatest Lemon Fig + Basil Jam
Preheat oven to 375 degrees.
Wash and break cauliflower into florets. Pulse in blender or food processor until rice-like in size and shape. Should be around 4 cups of raw cauliflower rice. Boil for 5 minutes in 1 inch of water. Drain in a mesh strainer and then place on a thin dishtowel. While cooling, in a large bowl beat egg, goat cheese, oregano and basil. Very important: When cauliflower is cool enough to handle, squeeze all of the remaining moisture out, using the dishtowel. Then combine cauliflower with egg mixture. Line a pan with parchment paper and shape your crust, approx 1/3 inches thick. Bake for 40 minutes.
While the crust is cooking, dice garlic and chop chicken, vegetables and basil into bite-sized pieces. Simmer olive oil, salt and pepper, and garlic in saucepan until garlic softens. Stir in chicken and vegetables. Sautee until chicken is cooked and vegetables are softened. Set aside to top pizza.
When the crust is firm and browned, spread with Sallie’s Lemon Fig + Basil Jam. Then top with cooked chicken
and vegetables, mozzarella and blue cheese. Bake until cheese is melted, approx 5-10 minutes.
Slice and Enjoy!
¾ cup olive oil
3 TBS minced fresh garlic
2 TBS chopped fresh rosemary
1 TBS chopped fresh sage
1 TBS meat rub of your choice (I used Willie’s Hog Dust)
1 teaspoon ground black pepper
Salt to taste
1 large apple
1 large pear
1 large onion
1 12 pound whole turkey
1 jar Sallie’s Greatest Fig Sweet Onion + Rosemary Jam
8 tablespoons butter
Preheat oven to 325 degrees.
Mix olive oil, garlic, rosemary, sage, rub, black pepper and salt in a bowl. Set aside.
Wash turkey inside and out, pat dry. Loosen skin from breast carefully with working your fingers between the breast and the skin to the end of the drumstick. Spread generous amount of the rosemary mixture under the skin. Rub the remainder of this mixture over the outside of the breast. Use toothpicks to seal skin over exposed breast meat.
Quarter the apple, pear and onion and place in the turkey cavity.
Place turkey on a rack in a roasting pan, add ¼ inch of water to the pan. Roast for 3 to 4 hours until the internal temperature reaches 180 degrees. Heat the SG Fig Sweet Onion + Rosemary Jam with the butter, salt and pepper to taste. Let turkey rest 10 minutes and then brush the jam glaze mixture over all exposed skin, coating thoroughly.
Enjoy, and Happy Thanksgiving!
1 cup peanut butter
