Raspberry Shallot Chicken
Ingredients:
1 jar Lollipop Tree Raspberry Shallot Pepper Jelly
2 chicken breasts, boneless and skinless
1 Tablespoon unsalted butter
2 teaspoons apple cider vinegar
½ cup heavy cream
1 ½ cups chicken broth
1 ½ teaspoons Dijon mustard
½ cup of fresh raspberries
Cut chicken breasts in half. Between sheets of plastic wrap, pound chicken lightly to an even ¼” thickness. Sprinkle with salt and pepper. In a skillet, brown chicken in butter. Continue cooking until chicken is cooked through. Set chicken aside. Add ½ cup Raspberry Shallot Pepper Jelly to pan juices and cook until jelly is melted. Stir in vinegar, cream and broth. Cook until mixture is reduced by a third. Add mustard and raspberries. Continue cooking until raspberries are incorporated into sauce. Serve chicken drizzled with sauce. Serves 4.
Apple Chipotle Stuffed Peppers
Ingredients:
1 bottle Lollipop Tree Apple Chipotle Grilling & Glazing Sauce
1 cup cooked rice
4 bell peppers
1 pound lean ground beef
1 cup chopped onion
1 ½ cups fresh or frozen corn
½ cup chopped parsley
¾ teaspoon salt
¾ teaspoon allspice
1 teaspoon cumin
½ cup grated Asiago cheese
½ cup dry red wine
Preheat oven to 450 degrees Fahrenheit. Cut tops off peppers and set aside. Discard seeds and membranes. In an 8” x 8” microwave and oven safe baking dish, place peppers, cut side down,, and cover in plastic wrap. Microwave peppers on high for 4 minutes. Cool. In a skillet, brown meat. Add onion, corn, parsley, salt, cumin, and allspice to skillet. Saute’ until onion is tender. Stir in ¾ cup Apple Chipotle Grilling and Glazing Sauce, rice, and cheese. Stuff peppers with meat filling and return to baking dish. In a small sauce pan, combine remaining Apple Chipotle Grilling and Glazing Sauce and wine. Bring to a boil. Pour wine mixture over peppers and cover with aluminum foil. Bake for 20 minutes. Remove foil and bake for an additional 5 minutes. Before serving, drizzle pan sauce over peppers and top with pepper caps. Serves 4
Honey Bourbon Pulled Pork
Ingredients:
1 bottle Lollipop Tree Honey Bourbon Grilling & Glazing Sauce
1 bottle Lollipop Tree Apple Chipotle Grilling & Glazing Sauce
1 ½ pounds pork tenderloin
1 medium onion, peeled
¼ teaspoon ground cloves
1/3 cup dry Marsala wine
In a slow cooker, add pork, onion, and cloves. Cover with water. Cook on low heat for 2 ½ hours. Remove pork. Discard water and onion. With two forks, pull pork into small pieces and return to slow cooker. Add Honey Bourbon Grilling & Glazing Sauce, 1/3 cup Apple Chipotle Grilling & Glazing Sauce, Marsala wine and 1/3 cup water. Stir until incorporated. Cook on low heat for 2 hours. Serves 4.
Mango Garlic Baked Ham
Ingredients:
1 bottle Lollipop Tree Mango Garlic Grilling & Glazing Sauce
14-16 pound fully-cooked, spiral cut, smoked ham
1 cup brown sugar
½ cup Dijon Mustard
6 garlic cloves, minced
2 tablespoons orange juice
Zest of 1 orange
Preheat oven to 350 degrees Fahrenheit. Place ham in roasting pan. In a small bowl, mix Mango Garlic Grilling & Glazing Sauce, mustard, garlic, brown sugar, orange juice, and orange zest together until combined. Pour glaze over ham. Bake for 2 hours, or until glaze is browned. Serve warm or at room temperature. Serves 20.
Vidalia Onion Cranberry Turkey Rollup
Ingredients:
1 jar Lollipop Tree Vidalia Onion Cranberry Pepper Jelly
1 plain wrap or tortilla
1 avocado, peeled and mashed
4 ounces sliced, smoked turkey
4 slices cooked bacon, crumbled
Fresh baby spinach
Spread wrap with a layer of avocado. Top with 4 tablespoons Vidalia Onion Cranberry Pepper Jelly. Layer wrap with sliced turkey and spinach. Sprinkle with crumbled bacon. Roll tightly. Cut in half. Serves 2.
Pepper Jelly Danish Appetizers
Ingredients:
1 jar Lollipop Tree Original Pepper Jelly
1 can crescent rolls
½ cup cream cheese, softened
Preheat oven to 375 degrees Fahrenheit. Lightly butter two cookie sheets. On a lightly floured surface, roll crescent dough into an 8” x 10” rectangle. Cut dough in twenty 2” squares. Fold corners of the each square into the center. Gently press dough together to seal. Transfer pastry to prepared cookie sheets. Place 1 teaspoon of cream cheese in the center of each pastry. Top with ½ teaspoon Original Pepper Jelly. Bake for 10-12 minutes or until golden. Cool on pan for 5 minutes. Serve warm. Makes 20.
Grilled Mango Garlic Salmon with Fresh Fruit Salsa
Ingredients:
1 bottle Lollipop Tree Mango Garlic Grilling & Glazing Sauce
1 lime, zest and juice
2/3 cup fresh, chopped pineapple
2/3 cup fresh, diced peaches
½ cup diced red pepper
1 ½ teaspoons fresh, chopped cilantro
½ teaspoon cumin
1/8 teaspoon black pepper
Pinch of ground cinnamon
4 6 oz salmon filets
Preheat grill. In a small bowl, combine 2/3 cup Mango Garlic Grilling & Glazing Sauce and remaining ingredients except salmon. Stir until incorporated. Cover and set aside. Lightly oil grill. Season salmon with salt and pepper. Grill salmon until just done. Salmon should appear opaque and flake easily with fork. Serve salmon with fresh fruit salsa. Serves 4.
Mango Garlic Chicken Curry Salad
Ingredients:
1 bottle Lollipop Tree Mango Garlic Grilling & Glazing Sauce
1 ½ pounds cooked chicken breast, cubed
½ cup mayonnaise
1 Tablespoon curry powder
½ cup finely chopped red onion
1 cup golden raisins
1 Granny Smith apple, cored, peeled, and finely chopped
In a small bowl, whisk ½ cup Mango Garlic Grilling and Glazing Sauce, mayonnaise, curry powder, and red onion together. In a separate bowl, add chicken, raisins, and apple. Toss with dressing. Season with salt and pepper. Refrigerate 1 hour before serving. Serve on mixed greens (or as a sandwich on a croissant). Serves 4-6.
Sweet Pepper Meatballs
Ingredients:
1 bottle Lollipop Tree Sweet Pepper Grilling & Glazing Sauce
3 slices hearty white bread
Milk
1 pound lean ground beef
½ teaspoon black pepper
1 teaspoon salt
1 Tablespoon parsley
Preheat oven to 350 degrees F. In a bowl, soak bread in milk until soft, about 10 minutes. Squeeze bread almost dry and discard milk. Add ground beef, egg, parsley, salt and pepper. Mix until incorporated. Shape beef mixture into small meatballs and place on baking pan. Bake meatballs for 15 minutes or until done. Drain grease from meatballs. In a skillet, add Sweet Pepper Grilling and Glazing Sauce and meatballs. Simmer 10 minutes. Serve warm, makes 24 meatballs.
Gorgonzola-Stuffed Burgers with Savory Peach Relish
Ingredients:
1 lb. ground round beef
1 red bell pepper, halved, seeds and veins removed, cut into 1/4" dice (divided)
1/2 medium yellow onion, peeled and cut into 1/4" dice (divided)
2 oz. gorgonzola cheese (or your favorite blue cheese), cut into four cubes
5 tbsp. Made in Napa Valley Steak Sauce with Peaches (divided)
1 tbsp. olive oil
1 peach, halved, pitted, peeled and cut into 1/4" dice
1 bunch basil
4 crusty rolls or hamburger buns, sliced, cut sides grilled
Light the grill.
Peach Relish:
Heat 1 tbsp. olive oil in a medium saucepan over medium-high heat.
Add half of the diced onion to the pan and sauté for 5 minutes, until softened.
Add half of the diced red pepper and all of the diced peach to the onion and sauté another 5 minutes, stirring to prevent sticking.
Add 2 tbsp. of Steak Sauce to the onion mixture, stirring to combine and cook until it just begins to bubble, about 1 minute.
Remove from heat and set aside.
Burgers:
In a large bowl combine the remaining half of the diced pepper and onion with the ground round and work the mixture together with your hands, evenly distributing the onion and pepper through the beef.
Divide the beef mixture into four equal balls and form each ball into a patty about one-inch thick.
Place one cube of cheese in the center of the patty and squeeze the meat up around it to cover the cheese and flatten again into a patty shape.
Repeat with remaining cheese and beef patties. (It is important that the beef completely surround the cheese so that it does not leak out when cooking.) Place the burgers on the grill and cook about 5 minutes per side (timing depends on how hot your grill is and how done you like your burgers).
After both sides of the burgers have been grilled, brush the side facing you with the remaining 3 tbsp. of Steak Sauce and turn, grill another minute.
Repeat with the other side of burgers, brushing with sauce and grilling one minute.
To serve, place 2-3 basil leaves on the bottom half of each bun, top with a burger, a generous spoonful of Peach Relish and the top of the bun.
Pass remaining Peach Relish to your guests. __________________________________________________________________________________
Pasta with Olives, Capers and Goat Cheese
Wouldn’t you love a killer dish that takes as long to prepare as it takes to boil pasta? This is it!
Ingredients:
- 8 oz dried pasta (gemelli, fusilli, penne)
- 3 oz fresh soft goat cheese, crumbled
- 1 cup Made in Napa Valley Mediterranean Tapenade with Capers
- Grated Parmesan cheese to taste
Cook the pasta according to package instructions. Place the hot pasta in a large bowl and add the goat cheese and Mediterranean Tapenade with Olives & Capers. Mix well. Serve topped with grated Parmesan to taste. Variation: Add 2 cups of diced grilled chicken and 1 cup diced roasted red peppers for a more substantial dish. Serves 4
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