peppers
Wednesday, November 28, 2018
Ingredients
Directions
- In a large saucepan, combine all ingredients; bring to a boil, stirring to dissolve sugar. Reduce heat to medium; cook, uncovered, until most of the berries pop, about 15 minutes, stirring occasionally.
- Transfer to a bowl; cool slightly. Refrigerate, covered, until cold (sauce will thicken upon cooling).
Thursday, October 04, 2018
Ingredients
- 1 (13.8 ounce) tube refrigerated pizza rust
- 1 pound lean ground beef
- 1 (8 ounce) can tomato sauce
- ¼ cup B-A-C-O-N Cheeseburger Bloody Mary Mix
- ½ small red onion, thinly sliced
- 2 ribs celery, thinly sliced
- 2 cups shredded mozzarella cheese, divided
- 1/3 cup thinly sliced green olives or pickles
- 1 medium tomato, chopped
Directions
- Preheat oven to 425°F. On greased 17x1-inch rimmed baking sheet, unroll pizza dough; press to edges of pan. Using a fork poke crust every few inches. Prebake crust 5 minutes.
- In medium skillet over medium-high heat, cook and crumble ground beef until no longer pink, about 5-6 minutes; drain off liquid. Stir in tomato sauce and B-A-C-O-N Cheeseburger Bloody Mary Mix; simmer 3 minutes.
- Top crust with meat mixture, onion, celery, 1 cup cheese, olives, tomato and remaining 1 cup cheese.
- Bake 15-16 minutes until crust is browned and cheese is melted. Place under broiler for additional browning, if desired.
Peppers
Tuesday, December 11, 2018
Ingredients
1/2 teaspoon Dijon mustard
Two 1/2 -pound boneless chicken breast halves, pounded lightly to an even thickness
Salt and freshly ground pepper
2 tablespoons unsalted butter
2 medium celery ribs, cut into 2-inch-long matchsticks
1 tablespoon fresh lemon juice
1 tablespoon coarsely chopped celery leaves
How to Make It
In a small bowl, combine the
Backyard Asian Fire Pepper Jam and mustard. In a large skillet, melt the butter over moderately high heat. When the foam subsides, add the chicken breasts and cook, turning once, until browned, about 3 minutes per side.
Tilt the skillet and pour off most of the fat. Add 1 tablespoon of water and shake the pan to loosen the browned bits on the bottom. Push the chicken to one side, add the celery matchsticks and cook, stirring, for 1 minute. Add the
Backyard Asian Fire Pepper Jam mixture and the lemon juice to the pan and shake to coat the chicken with the sauce. Cook until the sauce is reduced to a glaze, about 30 seconds. Season with salt and pepper.
Transfer the chicken to plates and spoon the celery matchsticks on top. Garnish with the celery leaves and serve with rice and your choice of vegetables. Enjoy!!!
