Sunday, August 28, 2005

Jalapeno Pepper Jelly

Okay, I stole the jelly recipe from Paula Deen (who is just awesome) and then doctored it up. Her recipe was for just plain old pepper jelly. This is for straight Jalapeno jelly, and it is absolutely the sweetest thing next to honey itself! You can eat it on bisciuts, use it as a glaze to bake a ham, pour it over a brick of cream cheese and go after it with crackers, or many other ideas! It also goes great on a ham sandwich (use it instead of mayo).

  • 1 cup chopped jalapeno peppers
  • 1 1/2 cups apple cider vinegar
  • 6 cups of sugar
  • 4 ounces pectin
  • 4 drops of green food coloring


Mix the vinegar and sugar in a saucepan and bring to a gentle boil, stirring constantly. Add the peppers and let gentile boil continue for a few minutes. Add the pectin and green food coloring and stir for a few more minutes. Kill the heat and pour into sterilized jars to seal.

Be sure to follow the The USDA Complete Guide to Home Canning to be sure that your canning process is safe and sterile.

Monday, August 22, 2005

Pickled Zuchini

Y'know, I say "zuchini" but you can use yellow squash or green cherry tomatoes just as easily on this! I tell you what though, when I make these things they always disappear, and they disappear quick! I like to mix all these in the jar to really suprise everyone.

Oh, you can pickle just about anything: cucumbers, squash, carrots, even beef (but we call that "corned beef") ...

1 zuchini, cut into chunks
1 yellow squash, cut into chunks
Green cherry tomatoes to fill the jar the rest of the way
1 cup water
1 cup cider vinegar
1 1/2 cups sugar
1/2 teaspoon kosher salt
1/2 teaspoon mustard seeds
1 teaspoon pickling spice


Combine the spice and liquid ingredients in a non-reactive saucepan and bring to a boil. Simmer for 4 full minutes to wake up the flavors of the spices.

Cut the heat on the saucepan and add the cut vegetables. Let sit for 5 minutes--this gets the pickling liquid in the veggies and allows for more pickles to be placed in the jar. After about 5 minutes, transfer the pickles to the jar and fill the jar with pickling liquid.

Allow the pickles to cool to room temperature before topping off with any remaining pickling liquid. Refrigerate.

Wednesday, August 17, 2005

Ham & Cheese Puffs

These are soo good! I think that maybe you should just go to the Emergency Room and eat these things there to save the ambulance a trip! If you really want to try something fun, substitute bacon for the ham! If you want them spicy, use pepperjack cheese.

  • 1 cup water
  • 1/2 cup butter
  • 1 cup flour
  • 1/2 tsp dry mustard
  • 4 eggs
  • 4 oz sliced ham
  • 1/2 cup shredded cheese


Grease and flour a large cookie sheet.

In a saucepan over medium heat, melt the butter and add water, then bring to a boil. Remove from the heat and stir in the flour and mustard. Add the eggs, one at a time, and beat with each addition until smooth.

Mix the ham and cheese into the batter and drop rounds onto the cookie sheet. Bake at 375 for 30 minutes until golden brown.

Friday, August 12, 2005

Hawaiian Chicken Wings

Who doesn't love hot wings? Well, just a little spin on hot wings and you've got some sweet, hawaiian wings! I like to serve them up with pineapple chunks just for good measure. You can eat these by the pound, they taste so good!

  • 2 lbs small chicken wings and drumsticks
  • 1/2 cup flower, enough for dusting the chicken
  • 1 cup soy sauce (recommended: Bragg's liquid aminos)
  • 1/2 cup brown sugar
  • 3 cloves garlic, minced
  • 1 Tbs sesame oil
  • 2 Tbs sesame seeds
  • 4 green onions, chopped


Dust the chicken with the flower and fry in 1-inch oil to brown. Set aside and let cool to near room temperature (about 100 Deg F).

Mix remaining ingreedients in a bowl. Dip the browned chicken and place on a cookie sheet (preferrably with a raised rack) and place in the oven at 300 degress for 5-10 minutes, until nice and golden brown.

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