Cranberry Sriracha Pepper Jelly

CRANBERRY SRIRACHA PEPPER JELLY

 

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This stuff is crazy good! We love it spooned over cream cheese and served with crackers but it also makes a wonderful glaze for chicken, pork, salmon, etc.

Author: Chris Scheuer

Recipe type: Condiment

INGREDIENTS

• 12 ounces fresh or frozen cranberries (about 3½ cups)
• 2 3-4-inch jalapeno peppers, quartered and seeds removed and reserved*
• 1 ¼ cup orange juice (I like the not-from-concentrate kind)
• ¾ cup rice vinegar
• 4 ¼ cups sugar (divided)
• ½ teaspoon butter
• 1 pouch CERTO Fruit Pectin
• 4 teaspoons Sriracha sauce

See a Hawaiian Sweet & Sour Sausage Recipe

 

INSTRUCTIONS

1. Combine cranberries, jalapeños, orange juice, rice vinegar and ¼ cup sugar in a medium large saucepan (at least 6 quart-size). Stir and bring to a boil. Reduce to a simmer and cover pot with lid slightly ajar. Cook for 10 minutes. Watch carefully to keep mixture simmering but not cooking up over the top of the pot.
2. Remove from heat and pour into a fine mesh strainer with a bowl set underneath to catch the juice. Push on solids gently with the back of a spoon to extract most of the juice. Measure juice and add enough water to equal 2 cups. You want exactly 2 cups of liquid.
3. Wash pot and add 4 cups of sugar, cranberry juice mixture and butter**. Stir to combine and bring mixture to a full rolling boil (a boil that cannot be stirred down.)
4. Add Certo pectin and stir constantly for exactly one minute.
5. Remove from heat and skim off any foam with a metal teaspoon. Add jalapeño seeds and Sriracha. Immediately ladle into clean jars, leaving ¼-inch headspace at the top. Cover jars and allow to sit at room temperature for 24 hours then refrigerate for up to 3 weeks or store in the freezer for up to 6 months. Makes about 4½ cups of jelly or 9 4-ounce jars.
6. Jelly can also be processed with a water bath at this point. I never do this as I'm a bit lazy and have plenty of freezer space.

NOTES

*It's a good idea to use gloves when handling jalapeños or any hot peppers as they can burn your skin.
** A small amount of butter will help keep mixture from foaming up to much when it simmers.
Regarding jam and jelly - this recipe is not difficult to make but jam and jelly making are an exact science. Be sure to measure carefully and accurately for good results. Setting a timer for the 1 minute cooking time will ensure that the consistency of your jam is correct. I love to improvise in the kitchen but not with jam and jelly unless I'm creating a new recipe and then it might take me 3 or 4 tries before I get it right.

Best Ever Super Easy Salsa

I have not tried this yet but I am going to, it looks good to me!

BEST EVER, SUPER EASY SALSA

 

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Loaded with delicious vibrant flavor, this salsa comes together in less than 10 minutes. It's perfect to serve with chips, tacos or with other Mexican entrees, as a baked potato or omelet topping, soup garnish, etc.

Author: Chris Scheuer

Recipe type: Appetizer

Cuisine: Mexican

INGREDIENTS

• 2 14 ounce cans fire-roasted canned tomatoes puréed
• ½ cup roasted red pepper (jarred), packed
• 1 4-ounce can green chiles (these are not spicy, just add great flavor)
• ½ small red onion, roughly chopped
• ½ cup fresh cilantro (leaves and stems), packed
• 6 medium green (spring) onions, cut in two inch pieces
• 3 medium cloves garlic, peeled
• 1-2 small jalapeño, seeded (if you like a spicier flavor, leaves the seeds in)
• ½ teaspoon salt
• 1 teaspoon ground cumin
• 2 tablespoons fresh lime juice

 

INSTRUCTIONS

1. Drain the tomatoes, reserving the juice.
2. Combine all ingredients except reserved tomato juice in the bowl of a food processor. Pulse on and off until all ingredients are finely chopped and salsa is desired consistency. We like it a bit chunky, but if you like a smoother salsa, just keep pulsing. If you like a thinner salsa, add a small amount of the reserved tomato juice and pulse one more time.
3. Taste for seasoning and adjust as needed. Serve with chips, tacos or other Mexican entrees, as a baked potato or omelet topping, soup garnish, etc.

Unfried Pickles from Trisha Yearwood

I found this on the cooking show from Trisha Yearwood.  They look yummy, I haven't tried them yet but am going to.

Un-fried Pickles

2 large eggs

1/3 cup all-purpose flour

1 Tblsp Worcestershire sauce

1 tsp hot sauce, such as Tabasco

1 tsp chili powder 

1 tsp garlic powder

Kosher salt and freshly ground pepper

1 cup Panko breadcrumbs

1/2 cup grated Parmesan

one 16-oz jar sliced dill pickles

Ranch Dressing (recipe follows below)

Diamond Sevens Ranch Dressing:

1 cup mayonnaise

1/4 cup milk

1 1/2 tsp apple cider vinegar

2 tsp chopped fresh parsley

1 tsp chopped fresh dill

1 tsp kosher salt

1/2 tsp garlic powder

1/2 tsp garlic salt

1/2 tsp onion powder

1/2 tsp black pepper

Directions for dressing:

in a blender blend mayo with milk, vinegar, parsley , dill, salt, garlic powder, garlic salt, onion powder and black pepper until smooth, about 2 minutes. Yield 1 1/2 cups

Directions:

Place an oven rack in the middle position and preheat the oven to broil.  Spray a cooling rack with nonstick cooking spray and place it on top of a baking sheet.

Whisk the eggs with the flour, Worcestershire sauce, hot sauce, chili powder, garlic powder, and a pinch of salt and pepper in med bowl.  

In a large bowl, combine the breadcrumbs and Parmesan.

  

Drain the dill pickles and pat dry with paper towels.  Working in batches, toss the pickles in the egg mixture so they are fully coated.

Remove the pickles, letting the excess drip off, and transfer to the breadcrumb mixture.  Toss to fully coat. Spread the pickles out on prepared cooking rack in a single layer (with none overlapping)

Place the baking sheet on the middle rack in oven and broil until the tops of the pickles are crisp golden brown, about 4 minutes.  Flip the pickles and continue to cook until crisp golden brown all over, about 4 min

Serve warm with ranch dressing

Baked Cream Cheese Rangoons

I love cream cheese wontons and found this recipe at chef in training, the picture and link is here

Baked Cream Cheese Rangoons

Ingredients:
8 oz cream cheese, softened
1/8 tsp minced garlic
1/8 tsp salt
1 Tblsp chopped green onion
1 egg
24 wonton wrappers

Instructions:
Preheat oven to 400 degrees
In a medium bowl, beat cream cheese, garlic, salt and green onion until well mixed
Whisk egg until well beaten in a small bowl
Place one teaspoon of cream cheese mixture into the center of one wonton wrapper
Dip your finger into the beaten egg and lightly coat the outer edges of the wonton wrapper
Bring all the corners of the wonton together up to the center and pinch. Pinch all the sides together to form an "X" or star appearance.  Place on greased cookie sheet
Repeat for remaining wontons
Lightly spray the tops of the wontons with cooking spray
Bake at 400 degrees for 7 to 12 min or until tops are golden brown in color.

Dip into sweet and sour sauce and enjoy!

Sweet and Salty Trail Mix

The combination of sweet and salty is really good, I have seen different versions put together and I like this one from chef in training at this site:

Sweet and Salty Trail Mix

Ingredients:

1 (18.75 oz) bag Chex Mix Traditional Snack Mix

2 1/2 cups Bugles

2 1/2 cups Chocolate Chip Teddy Grahams

1 1/2 cups M & M's (pretzel or peanut or regular)

1 cup licorice bits

1 1/2  cups Sweedish Fish

1 1/2 cups Gold Fish Crackers

YUMMY!

Cream Cheese Bean Dip

This is a bean dip I made for New Year's Celebration, Yummy!  Found from lilluna.com she has good recipes!  Enjoy! I like to double it and put in 9 x 13, but still only use the 1 pkg taco seasoning! Yum

Cream Cheese Bean Dip

 

Ingredients

• 1 cup sour cream
• 1 - 16 oz. can refried beans
• 4 oz. (1/2 bar) cream cheese (softened)
• 1 package taco seasoning
• 1 cup mexican cheese
• Salsa (a few TB - ¼ cup of your favorite kind) - optional

Instructions

1. Preheat to 350.
2. Combine beans, sour cream, and cream cheese in a bowl until well combined. Add taco seasoning and salsa.
3. Pour into 8x8 pan. Top with cheese and bake for 25 minutes.
4. Serve hot with tortilla chips. ENJOY!