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Pecan Crusted Chicken Salad w/ Sallie's Greatest Peach + Mint Vinaigrette

1 cup Golden Kernel toasted pecans ½ cup bread crumbs 1 Tablespoon chopped fresh basil (can use dried but reduce to 1 teaspoon) ¼ cup honey mustard 4 boneless and skinless chicken breasts 1/3 cup Sallie’s Greatest Peach + Mint Jam 1/3 cup Apple Cider Vinegar 1/3 cup Olive Oil 1 bag of mixed greens ½ cup whole pecans ½ cup sliced sweet onions Sliced peaches Salt & pepper Season chicken with salt and pepper. Preheat oven to 400 degrees. Grind the toasted pecans in a food processor into fine crumbs. Put in a bowl and stir in bread crumbs and basil. Rub each chicken breast honey mustard then coat with the pecan mixture. Place on a nonstick baking dish...

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Strawberry + Basil Kiwi Trifle

1/2 pound cake cubed 2 cups fresh strawberries chopped 6 strawberries sliced thin 3 Kiwi sliced and halved 1 jar Strawberry + Basil Jam 1 jar Lemon Curd (11.5 oz.) Whipping Cream (1 pint) with 1/4 cup sugar       Cube pound cake. Place layer of cake in bottom of deep trifle dish. Spread with thin layer of lemon curd (1/2 jar). Line side of bowl with sliced strawberries and Kiwi halves. Next mix 1 jar Sallie’s Greatest Strawberry + Basil Jam with 2 cups strawberries. Spread ½ of this mixture over lemon curd. Whip the cream and sugar. Then spread a layer of whipped cream (half the pint of whipped cream). Then repeat the layers in the same...

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Strawberry + Basil Chocolate Trifle

Chocolate or red velvet cake cubed 2 cups fresh or frozen strawberries (thawed) 1 jar Strawberry + Basil jam 1 jar chocolate sauce 1 pint whipping cream with 1/4 cup sugar         Slice or cube cake. Place layer of cake in bottom of deep trifle dish or wine goblets. Spread with thin layer of chocolate sauce (1/2 jar). Mix Strawberry Basil Jam with berries, top cake with layer of fruit/jam mixture. Whip the cream and sugar together until it peaks. Then spread a layer of whipped cream (half the pint of whipped cream). Then repeat the layers in the same order. Top with berries, drizzle with chocolate sauce and garnish with sprig of fresh mint or basil....

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Blueberry + Lavender Chocolate Trifle

  Chocolate or red velvet cake cubed 2 cups fresh or frozen blueberries (thawed) 1 jar Blueberry + Lavender 1 jar chocolate sauce 1 pint whipping cream with 1/4 cup sugar         Slice or cube cake. Place layer of cake in bottom of deep trifle dish or wine goblets. Spread with thin layer of chocolate sauce (1/2 jar). Mix Blueberry + Lavender Jam with berries, top cake with layer of fruit/jam mixture. Whip the pint of whipping cream with sugar. Then spread a layer of whipped cream (half the pint of whipped cream). Then repeat the layers in the same order. Top with berries, drizzle with chocolate sauce and garnish with sprig of fresh mint or basil. ...

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