|
These are just a few of Jimi's great recipes using our own products. We hope you'll enjoy them as much as we do. If you have your own recipes using any of our products we'd love to hear them and pass them on.
Check back on this page, we'll be adding a new recipe every month! |
Jimi's Recipe of the Month
Now that the weather is cooling off, we thought you might like our Garlic and Mushroom Soup. This is a very quick and easy soup to make and is delicious. We serve it with a green salad and garlic breadsticks.
CREAM OF GARLIC AND MUSHROOM SOUP
Serves 3-4
Ingredients:
- 3 heads garlic
- 4 cups button mushrooms, halved
- 3 Tbsp butter
- 1 tsp thyme
- 4 Tbsp flour
- 3/4 cup chicken or vegetable stock
- 3/4 cup milk
- 1/3 cup light cream
- Salt & pepper
- Chopped parsley & thinly sliced mushrooms for garnish
|
- Separate garlic cloves and cook in pan until soft. Peel.
- Sweat mushrooms in butter for 5 min., lift out of pan and keep to one side.
- Add garlic, thyme & flour to mushroom & butter juice.
- Cook for several minutes then turn up heat and add stock & milk slowly.
- Simmer for 10 minutes.
- Add mushrooms & heat through.
- Remove from heat and stir in cream.
- Garnish with parsley & chopped mushrooms.
|
|
|
| MEATS |
|
TUSCAN GARLIC
GLAZED CHICKEN
1/2 tsp each, Italian Blend & cumin
1/2 tsp chili powder
One 2½ lb. Chicken, quartered
1/3 cup Garlic Jelly
2 Tbsp. Dijon mustard
2 Tbsp. Balsamic vinegar
Preheat oven to 350. Combine first four ingredients in a small bowl; mix well and sprinkle over both sides of the chicken; set aside. Next, combine the Garlic Jelly, mustard and vinegar; mix well. Brush half of the mixture over the chicken; reserve remaining mixture. Place chicken in a lightly greased pan.
Bake for 1 hour. |
SWEET-AND-SOUR
PORK
4 Tbsp flour
1 tsp salt & red pepper
¼ tsp each of Italian Blend & cumin
4-pork chops
1 cup unsweetened pineapple juice
¼ cup Garlic Jelly
1 Tbsp each prepared mustard Worcester sauce &balsamic vinegar
In a small bowl, combine first 5 ingredients. Add pork & toss well.
On lightly greased skillet, over high heat, add chops & sauté until brown on both sides, turning often.
In a small bowl, mix next 5 ingredients & stir. Pour into skillet & reduce heat to medium. Cook & stir for 10 minutes or until sauce thickens.
Serve over pasta or rice. |
| VEGETABLES |
|
RATTLESNAKEHILL CABBAGE
1 Tbsp. Butter
1 small head red cabbage, shredded
1 small onion, thinly sliced & separated
1 tsp. caraway seed
¼ tsp. each salt & white pepper
½ cup Garlic Jelly,
¼ cup balsamic vinegar
Melt butter in a 5-qt. Dutch oven over high heat. Add cabbage and onion; cover and cook for 10 minutes, stirring often. Uncover & add caraway seed, salt & pepper, cook for 5 min. Remove from heat. In a small bowl, combine GARLIC JELLY and vinegar; stir until dissolved, then add to cabbage & mix. |
Chutney
½ diced onion
2 TBSP olive oil
½ tsp. red pepper
2 cups winter squash or sweet potatoes, peeled & cubed into small pieces
2 TBSP diced dried cranberries
¼ cup garlic jelly or garlic bourbon garlic sauce
¼ cup apple cider vinegar
Saute onion in olive oil, add rest of ingredients and simmer until the winter squash/sweet potatoes are soft. Serve hot or cold. |
| DIPS AND DRESSINGS |
|
OUR BEST SALAD DRESSING
Combine in a jar: ¼ cup each grain mustard., olive oil, lemon juice and Garlic Jelly.
Cover and shake. This will last up to 2 weeks in your refrigerator. It also makes a great marinade. |
BUTTERMILK DRESSING
1 1/2 cup buttermilk
1 Tbsp ea. Garlic Jelly, olive oil & lemon juice
½ Tsp. salt
Combine all ingredients in a small bowl and mix well. Store in a tightly covered container and refrigerate.
This is a great dressing for salads, and marinades. |
GREAT GARLIC DIP
1 tub soft cream cheese
1 tbsp milk
3 tbsp Garlic Jelly
Put in a blender on high until smooth. |
|
