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Scallop & Roasted Pepper Salad w/ Peach Pepper + Ginger Dressing

1 lb scallops (may substitute shrimp) 2 large green or red peppers (or buy roasted peppers and skip this preparation) 2 tomatoes cut into wedges 1 cucumber sliced 1 small sweet red onion chopped (can use white sweet onion or 2 green onions) ½ cup crumbled goat cheese Mixed salad greens or arugula ¼ cup olive oil ¼ cup apple cider vinegar ¼ cup Sallie’s Greatest Peach Pepper + Ginger jam Salt & Pepper to taste Preheat broiler. Place washed peppers on rack in broiler pan. Broil about 15 minutes close to heat until charred. Put peppers in plastic wrap or a brown bag and let stand 10 to 15 minutes until skin wrinkles and can be pulled away. Remove...

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Key Lime Pie with Blueberry + Lavnder Jam

  5 egg yolks, beaten 1 (14 oz.) can sweetened condensed milk ½ cup key lime juice 1 (9 inch) prepared graham cracker crust             Preheat oven to 375 degrees F. Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell. Bake in preheated oven for 15 minutes. Allow to cool. Top with a tablespoon of Sallie’s Greatest Blueberry + Lavender Jam. Garnish with lime slice and or whipped topping if desired.  

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Grilled Lamb Chops with Peach + Mint Jam

8 lamb chops 2 oz. teriyaki sauce 1 tsp. Worcestershire sauce 3 oz. white wine   Mix teriyaki sauce, Worcestershire, and wine together. Place lamb chops in a dish (or zip lock bag) and pour mixture over. Marinate for at least 1 & ½ hours but not more than 4 hours, turning several times. Grill chops on medium high about 8 to 10 minutes/side for medium rare depending on thickness. Glaze with Peach +Mint Jam the last 2 minutes. Serve lamb chops with extra Peach + Mint Jam on the side. Melt in your mouth!

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