I cook a lot with jam. Mostly because I tend to have quite a bit of jam on hand and it is just so easy to whip up a quick and easy flavorful dinner. Feeling inspired to cook at home this week and this was a low mess dish so I made these pork chops, added some mashed potatoes and asparagus for sides and had an easy no fuss meal.
Plum Delicious Pork Chops
2 tablespoons rice wine vinegar
1/4 cup Little Black Box plum jam
1 teaspoon brown sugar
1/2 teaspoon grapeseed oil
1/4 teaspoon salt
1/8 teaspoon pepper
4-6 boneless pork chops
Place first 6 ingredients in a plastic zip top freezer bag. Kneed the bag so the ingredients are mixed together, add the pork chops and return to refrigeration for at least 30 minutes or overnight.
Heat a sauté pan over medium heat, add the pork chops (I did 2 batches of 3) cook to desired doneness. Remove the chops from heat but keep warm.
Add remaining marinade to the sauté pan and reduce for 2 minutes, that’s your sauce and dinner is served!
I feel like I’ve recently come back from summer vacation. Here in the south the kids are all back in school and when they went back, so did I…..well figuratively speaking. Summer is always a slow down of markets and orders although it’s the best time for produce and delicious fruits there aren’t as many events and the heat in Florida can be just brutal.
I have a not so healthy relationship with Netflix and at the moment a I’m sucked into season 3 of 5 of Hawaii Five-O (please don’t judge me). I am however gearing up for fall, all things pumpkin, gingerbread and peppermint as well as a slew of fall craft shows from Central Florida back to the First Coast. My calendar feels overwhelming but I firmly believe in stretching myself to grow the business and since my happy place is usually in the kitchen with a potholder in one hand and a simmering pot of jam on the stove I am happy to share the fruits of my labor of love with everyone this fall!
I make it sound so fancy. Reality is I have little to no time for cooking but I really want to eat well. I don’t think I’m alone in this. I like to make meals that will fuel me for the day or night without taking a ton of time or a lot of money but taste great. Jam is an easy solve to make that happen. I used jam for the glaze so if you have some Punchy Monkey we’re in business!
Banana Glazed Mahi Mahi with Cilantro Lime Rice and Black Beans
2 mahi filets
lemon pepper to taste
bunch of cilantro
1 can of black beans
1/4 cup Punchy Monkey Jam
Preheat the oven to 425 degrees. Place parchment or aluminum foil in a pan, add the Mahi and season with lemon pepper, cook for 25 minutes. Remove Mahi from oven, coat each piece with 2 tablespoons of punchy monkey jam, put it back in the oven and turn to broil, cook another minute or two, just to warm and yum!
While the fish is cooking, cook the rice. Pick the cilantro quarter the lime and cut off the ends. When the rice is done, squeeze two wedges over the top and toss with as much cilantro as you like, it is delicious!
Lastly open up that can of black beans and heat it up. Plate it with the last two lime wedges and enjoy!
Oh so conflicted. summer is finally here, kids are about to be out of school and my summer sweet menu is full of indecision. I like to think I’m a creative type when really I just LOVE being in the kitchen with the music playing in the background and my full focus on what I have working in the bowl. I lately have been struggling with what to make, I considered picking up a cookbook and starting on page one baking the book and bringing the new concoctions to market but alas I couldn’t find a cookbook I love so back to square one and the indecision. I have narrowed down the June selection to 4 cookies, and 2 brownies so I hope your ready for those. I am however stuck on pie and cakes so leave a comment with your favorite and you may just have a hand in the summer selection.
This might have been the BEST turkey burger I have ever had, no seriously. Full of flavor quick and easy to put together with only a little grocery shopping to do and it’s really healthy!
I am always in search of a new way to use jam. We made a delicious Pear Honey Habanero Jam and it is amazing when incorporated into this handmade turkey burger. Pepper Jelly is usually made with copious amounts of sugar but this one is sweetened with honey making it a better pepper jelly choice and if you like heat you could add a little to the burger bun too!. Honey as a sweetener gives it more heat than traditional pepper jelly, still sweet but the heat is there for sure. Many people think turkey is a flavorless meat and in ground form it can be dry without seasoning of some sort I can’t disagree but I was so excited for this and it didn’t disappoint. I added tomato, arugula and served it on an onion bun with a side of sweet potato fries.
1/2 pound ground turkey
3 Tablespoons Pear Honey Habanero Jam
1/4 cup chopped green onions chopped small
1 ounce shredded asiago cheese plus more to top the burger
1/2 teaspoon olive oil
1 teaspoon of chopped garlic
1/4 teaspoon salt
1/8 teaspoon pepper
2 burger buns
Mix together the turkey, jam, green onion, asiago cheese, garlic, salt and pepper in a medium bowl. Form into patties about one inch thick. Brush with a little more olive oil and grill till charred about 5 minutes on each side, add a pinch of salt and pepper just before removing from the grill. Toast buns cut side only for a minute or two on the grill and dinner is served.
Crazy week but the one thing to come out of it really is that time is short. So much time is spent worrying about things we have no control over so why do it? I’m really taking a look at what I find to be most important in my life. Friends, family (absolutely includes my dogs) adventures of which I have had less of as I grow older and yes growing my business and my brand but I also consider that last one to be fun as well. I will let you know I plan to cook more and share it as well as post more now that I am getting the hang of this website so Mondays will be the update day as well as the day off. Lots of plans for the future and a lot of time planned at the shop as well as outdoors mostly because you just never know.
This is easily the number one question I get asked….. well that and “What is the difference between jam and jelly” but more on that later. Initially I was buying local jam to fill cakes, cupcakes and cookies but reality is there wasn’t a lot of variety, it was all really basic so I decided to try making my own. I found a recipe and made a few small jars, it was delicious! What a difference between what I grew up eating, (store bought jelly) and what I made myself. It was staggering, well, from a culinary point of view if you think that I had never made jam before. Here we are two years later. I still sell way more in baked goods than I do in jam and jelly and that was always the goal but the creative expression via food has been nothing if not incredibly fun!