Month: September 2013

Fig & Port Jam

Ingredients: 3 3/4 cups diced figs (brown turkey) 1/4 cup port 2 tablespoons lemon juice 3 tablespoons Low or No-Sugar Needed Pectin 1 cup sugar Directions: Evenly sprinkle the bottom of the Ball Jam Maker with the pectin. Spoon the fruit, honey and spices in a relatively even layer over […]

Cookies & Cream Ice Cream Cupcakes

Ingredients: 2 eggs, at room temperature 1 1/2 cups flour 3/4 cup sugar 1/2 cup butter, at room temperature 1/3 cup melted cookies and cream flavored ice cream 2 teaspoons baking powder HERSHEY’S Cookies ‘n’ Crème Frosting Directions: Preheat oven 350. Line or grease one 12 cupcake cupcake pan. In […]

Pickled Fish Peppers

Ingredients: 3 cups whole ripe fish peppers (jalapenos or cayenne would work too) 4 cloves garlic 1 teaspoon white peppercorns 1 teaspoon yellow mustard seeds 1/2 teaspoon fennel seeds 1 cup water 1 1/2 cup white vinegar 2 1/2 tablespoon pickling salt Directions: Fill 1 pint jar with whole peppers […]

Hatch Green Chile Deviled Eggs

Ingredients: 6 hard-boiled eggs 1/4 cup diced Fire Roasted Hatch Green Chiles 2 tablespoons mayonnaise 1/4 cup chopped onion 1 teaspoon Dijon mustard 1/4 teaspoon garlic powder 1/4 teaspoon ground dried lemon peel sea salt freshly ground black pepper Directions: Use o a mini prep, food processor or blender to […]

Hatch Chile Tuna Salad

Ingredients: 2 7-oz cans albacore tuna, drained 1/2 cup diced Fire Roasted Hatch Green Chiles 1/2 red onion, diced 2 stalks celery, diced 1 bunch green onions, diced 2/3 cup mayonnaise zest of 1 lemon sea salt freshly ground black pepper Directions: Mix together all the ingredients together in a […]

Hatch Green Chile Pimento Cheese

Ingredients: 8 oz shredded aged sharp cheddar 4 oz jarred diced pimentos, drained 1/4 cup diced fire-roasted Hatch Green Chiles 3/4 cup mayonnaise 1/2 teaspoon ground mustard 1/2 teaspoon paprika 1/4 cup finely chopped onion 1/4 teaspoon ground garlic sea salt freshly ground black pepper Directions: Place all ingredients in […]

Portobello Mushroom Chili with Okra and Hatch Green Chiles

Ingredients: 8 portobello mushrooms, large dice 1 onion, diced 2 Cajun Belle peppers, diced 1 cup diced Fire Roasted Hatch Green Chiles 4 cloves garlic, minced 1 pint okra, diced 14 oz canned fire roasted tomatoes, drained 10 oz frozen dark red kidney beans 1 teaspoon hot New Mexican chili […]

Chipotle Ranch Chicken Salad

Ingredients: 2 1/2 cups cubed cooked chicken breast 1/2 cup mayonnaise 3 chipotle peppers in adobo 1 1/2 tablespoons dry ranch dressing mix 1/3 cup chopped parsley 1 small shallot, minced 1 stalk celery, diced Directions: Pulse the mayonnaise, chipotle peppers and ranch mix in a food processor until smooth. […]

Port and Spice Pickled Figs

Ingredients: 1 lb small figs 4 cloves 6 tellicherry black peppercorns 1 large cinnamon stick* 1 cup water 1/2 cup red wine vinegar 3/4 cup port 2/3 cup light brown sugar 1/8 teaspoon cardamom seeds 1/8 teaspoon whole mace 2 whole star anise Directions: Prep your jars/lids. Evenly divide the […]