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Red Pepper Jam

Red Pepper Jam

Red Pepper Jam

You know that panicy feeling when someone stops by unexpectedly during the holidays………you bolt to the kitchen to see what you can pull together in a hillbilly hurry. Well, never fear I got the thing right here……Red Pepper Jam.

I know everyone is aware of a company called Tastefully Simple. They have really great products…….delicious foods and gifts for every day and every occasion. I have, in the past purchased a product called Sweet Pepper Jalapeño Jam, a friend had a party and it was one of the samples and I loved it. They just poured it over cream cheese and served it with crackers and ooh la la appetizer. So, I figured I could make something similar….and I did.

It’s fairly easy to make, the hardest part and it’s not really hard…..more time consuming is the cooking time. It needs to reduce and that takes about 45 minutes. But it has a beautiful upside…….it will keep in the frig for a month…..yes siree……… a whole month!

Make it just before Thanksgiving and it will help you sail right through the holidays for all those moments when you need to fix something in a hurry. 

Keep a package of cream cheese in the frig and when company comes a calling, put the cream cheese on a nice plate, pour over your secret weapon ……..Red Pepper Jam…….and serve with crackers, or my personal favorite…….. pita chips. As you can see, I have a really cute plate that my Elementary staff gave me last year for a Christmas gift………Snowman whose mittens and boots that are little serving spreaders…….it soooo cute! Thank you ladies!!!!

You can also use the Red Pepper Jam as a condiment on sandwiches or burgers, as a glaze for vegetables or meat, or as a dip. It’s sweet and spicy and damn delicious!!!

Red Pepper Jam Collage

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Red Pepper Jam

Red Pepper Jam

  • Author: Marty Boyd
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes
  • Yield: 2 cups dip 1x
  • Category: Condiment
  • Method: Simmer
  • Cuisine: American

Scale

Ingredients

  • 2 red bell peppers, finely chopped (about 2 1/2 cups)
  • 128 oz can crushed tomatoes
  • 5 cloves garlic, minced
  • 1/2 yellow onion, finely chopped
  • 1 jalapeño seeded and finely minced
  • 1/4 cup cooking sherry
  • 1/4 cup white balsamic vinegar
  • 1/2 c granulated white sugar
  • 1/2 c brown sugar
  • juice of freshly squeezed lemon
  • 1/81/4 t red pepper flakes
  • 1/8 t kosher salt
  • 1/8 t ground black pepper

Instructions

  1. Place all ingredients in a large deep skillet and bring to a boil. Reduce to an simmer and cook until thick and syrupy (about 45 minutes).
  2. The jam will thicken as it cools. Will keep in the refrigerator for up to 1 month.

Keywords: condiment, spicy, sweet, red pepper, snack, appetizer, tomato

 

Easy White Bean Soup

Easy White Bean Soup

Easy White Bean Soup 1

Easy White Bean Soup is the perfect soup for the chilly fall days that are here to stay. It’s perfect also, because it’s quick,easy, and delicious!

I don’t know about anyone else, but the time change did not make me feel like I got an extra hour of anything…….and it’s dark at 5 o’clock …….yuck! When it gets dark so early, I just want to go home and go to bed, so any meal that comes together fast and tastes really good……I’m all about it!

I wanted to make bean soup from some beans that we had soaked, but funny thing about beans …….you can’t let them soak to long(24 hours or less)……or they get real funky! So, new plan for the soup, canned beans, I had those. I found a new quick helper that I think is the greatest thing since sliced bread ……..that might be a slight exaggeration, but it’s really good stuff.

Swanson makes a Cream Starter, and it comes in reduced fat…….no really it does. I had picked it up thinking I would use it for something, now was the time.

Easy White Bean Soup

I diced up some onions,red pepper and garlic, sautéed it in some coconut oil, added fire roasted green chilies,cumin,red pepper flakes, a couple of cans of beans, and some left over chicken. I poured in the cream starter and a bit of chicken broth, let it simmer for about 5 minutes, and soup was on!

We topped it with some shredded cheese and cilantro ………it warms you right down to your tummy…….which in turn is very happy!
Just a side note the cream starter reheats very well also, so you can make the soup ahead and reheat it without a problem.

Easy White Bean Soup Collage

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Easy White Bean Soup 1

Easy White Bean Soup

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 6 1x
  • Category: Soup
  • Method: Simmer
  • Cuisine: American

Scale

Ingredients

  • 1 tablespoon coconut oil
  • 1 medium onion, chopped
  • 1/2 large red pepper diced
  • 3 garlic cloves, minced
  • 1 (4 oz.) can chopped fire roasted diced green chiles
  • 2 teaspoons cumin
  • ¼ teaspoon red pepper flakes
  • 2 (15.5 oz) cans northern beans, drained
  • 2 cups cooked chopped chicken ( I used rotisseri chicken from the deli)
  • 1 cup chicken both
  • 126oz container Swanson cream starter, reduced fat
  • Shredded 4 Cheese Mexican Blend Cheese and chopped cilantro for garnish

Instructions

  1. Heat oil in large saucepan over medium heat. Add onions and red pepper, sauté until tender. Stir in garlic, chilies, cumin, red pepper flakes, and sauté 2 minutes. Add beans, chicken, and broth and bring to a boil. Stir in cream starter and cook for 5 minutes more.
  2. Ladle into serving bowls and garnish with cheese and cilantro and serve.

Keywords: chicken, easy, soup