Recipes
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HOT PEPPER JELLY PULLED CHICKENYIELD: ABOUT 5 SERVINGS
PREP TIME: 5 MINUTES
COOK TIME: 1 HOURS 45 MINUTES
TOTAL TIME: 1 HOUR 50 MINUTES
INGREDIENTS:
PREP TIME: 5 MINUTES
COOK TIME: 1 HOURS 45 MINUTES
TOTAL TIME: 1 HOUR 50 MINUTES
INGREDIENTS:
- 1 3/4 – 2 lbs boneless skinless chicken breasts
- a few pinches salt & pepper
- 2 cups chicken stock
- 1 cup orange juice (no pulp)
- 1/2 cup hot pepper jelly
- 2 tbsps cornstarch, sifted
- On a cutting board lightly salt & pepper each chicken breast on both sides — be gingerly!
- Set a slow cooker to high heat. Add the chicken stock, orange juice, and hot pepper jelly, whisking gently until combined. Once incorporated, add the chicken breasts and cook on high heat for about 1 hour 45 minutes until tender. Transfer the cooked chicken to a cutting board, then use two forks to shred. Lastly add the cornstarch to the leftover sauce inside the slow cooker, whisking until combined. Let this mixture simmer for several minutes, then remove from heat.
- Enjoy your shredded chicken naked, on a sandwich, or inside tacos! Serve with ample spoonfuls of the hot pepper jelly sauce.
Peachy Pork-loin
Ingredients
- 1 pound pork tenderloin, cut into 12 slices
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons olive oil
- 4 medium peaches, peeled and sliced
- 1 tablespoon lemon juice
- 1/4 cup peach preserves
- Flatten each tenderloin slice to 1/4-in. thickness. Sprinkle with salt and pepper. In a large nonstick skillet over medium heat, cook pork in oil until tender. Remove and keep warm.
- Add peaches and lemon juice, stirring to loosen browned bits from pan. Cook and stir until peaches are tender, 3-4 minutes. Stir in the pork and preserves; heat through.
Butterbean or Pea Recipe
Ingredients:
Fresh Shelled or Frozen Butterbeans (Call store for availability)
1 Pack Goya Ham Seasoning or Ham/Bacon trimmings
Salt and Pepper to taste
Instructions:
1) If they are fresh vegetables that you just purchased then wash the vegetables at least 2 times to insure that they are clean and any trash is picked out of them. (If they are already blanched and frozen then let them thaw and skip to Step 2. )
2) Place them in a pot and add water to at least cover the vegetables and then place them on the stove at med-high heat for at least 30 minutes to an hour (depends on variety). Lady fingers, sadandy, white acres and other young/green peas need to cook longer than any other varieties.
3) Add your flavoring. That can be olive oil with salt and pepper, Goya seasoning, or a piece of ham or bacon. Season them to your personal tastes.
4) Once they are finished cooking, remove them from the heat and serve. They should be tender and not hard or crunchy.
Ingredients:
Fresh Shelled or Frozen Butterbeans (Call store for availability)
1 Pack Goya Ham Seasoning or Ham/Bacon trimmings
Salt and Pepper to taste
Instructions:
1) If they are fresh vegetables that you just purchased then wash the vegetables at least 2 times to insure that they are clean and any trash is picked out of them. (If they are already blanched and frozen then let them thaw and skip to Step 2. )
2) Place them in a pot and add water to at least cover the vegetables and then place them on the stove at med-high heat for at least 30 minutes to an hour (depends on variety). Lady fingers, sadandy, white acres and other young/green peas need to cook longer than any other varieties.
3) Add your flavoring. That can be olive oil with salt and pepper, Goya seasoning, or a piece of ham or bacon. Season them to your personal tastes.
4) Once they are finished cooking, remove them from the heat and serve. They should be tender and not hard or crunchy.
Back to the Basics and Back to School Easy Pancakes
In a mixing bowl, empty entire contents of passage. Add 5 tbsp oil, 2 eggs, and 1/3 cup of milk or buttermilk.
For pancakes, melt butter in a pan on medium heat. Add 1/4 cup of batter. Cook until edges are dry and then flip. Cook until golden. Makes 4-6 pancakes.
For waffles, add batter to hot waffle iron. Follow waffle iron indicators.
Enjoy with you favorite Calhoun Produce country syrup, peach syrup or strawberry syrup.
In a mixing bowl, empty entire contents of passage. Add 5 tbsp oil, 2 eggs, and 1/3 cup of milk or buttermilk.
For pancakes, melt butter in a pan on medium heat. Add 1/4 cup of batter. Cook until edges are dry and then flip. Cook until golden. Makes 4-6 pancakes.
For waffles, add batter to hot waffle iron. Follow waffle iron indicators.
Enjoy with you favorite Calhoun Produce country syrup, peach syrup or strawberry syrup.
Jammin' PB Sanmich
TOTAL TIME 5 minutes
Classy back to school lunch!
Ingredients
TOTAL TIME 5 minutes
Classy back to school lunch!
Ingredients
- 2 slices of bread
- creamy OR crunchy peanut butter
- Calhoun Produce Strawberry Jam
- Mix strawberry jam and peanut butter in a bowl.
- Spread the mix onto 1 slice of bread.
- Lay the other slice of bread on top.
- Cut the bread into half diagonally.
- Enjoy!
Southern Pecan Praline Sheet Cake
1 box Betty Crocker butter pecan cake mix
16 oz. can Betty Crocker Coconut Pecan Frosting
4 large eggs
3/4 Cup canola or coconut oil
1 Cup half-and-half for increased flavor instead of water
1/2 Cup chopped pecans
Butter Pecan Glaze
14 oz. can sweetened condensed milk
3 Tbs butter
1/2 Cup chopped pecans
Directions:
Cake:
Preheat oven to 350°.
Grease or spray a 9×13 baking dish with cooking spray.
In a mixing bowl, combine all the cake ingredients except for the chopped pecans. Mix well.
Add chopped pecans and stir to combine.
Pour batter into prepared baking dish.
Bake for about 40-50 minutes or until a toothpick inserted in center comes out clean.
Butter Pecan Glaze:
In a small saucepan over medium heat, melt butter.
Add condensed milk and stir.
Heat thoroughly, then add chopped pecans.
Stir again to combine and remove from heat.
Spoon sauce over individual slices of cake or spread over the entire cake (much easier).
Notes:
The Coconut Pecan Frosting is included in the cake batter. It is NOT an icing for the top of the cake nor included in the sauce.
The cake took 50 minutes to bake, although the original instructions said 30-40 minutes for a 9×13″ pan and 50 minutes for a bundt pan.
1 box Betty Crocker butter pecan cake mix
16 oz. can Betty Crocker Coconut Pecan Frosting
4 large eggs
3/4 Cup canola or coconut oil
1 Cup half-and-half for increased flavor instead of water
1/2 Cup chopped pecans
Butter Pecan Glaze
14 oz. can sweetened condensed milk
3 Tbs butter
1/2 Cup chopped pecans
Directions:
Cake:
Preheat oven to 350°.
Grease or spray a 9×13 baking dish with cooking spray.
In a mixing bowl, combine all the cake ingredients except for the chopped pecans. Mix well.
Add chopped pecans and stir to combine.
Pour batter into prepared baking dish.
Bake for about 40-50 minutes or until a toothpick inserted in center comes out clean.
Butter Pecan Glaze:
In a small saucepan over medium heat, melt butter.
Add condensed milk and stir.
Heat thoroughly, then add chopped pecans.
Stir again to combine and remove from heat.
Spoon sauce over individual slices of cake or spread over the entire cake (much easier).
Notes:
The Coconut Pecan Frosting is included in the cake batter. It is NOT an icing for the top of the cake nor included in the sauce.
The cake took 50 minutes to bake, although the original instructions said 30-40 minutes for a 9×13″ pan and 50 minutes for a bundt pan.
