Recipes / vegetables
This recipe can easily be made vegetarian or vegan by switching the type of meatballs!!
2 lbs of cooked meatballs (your favorite meat or meat-less variety, or homemade)
1 Cup of Peach-Apricot Sauce (you could easily use the Mango-Pineapple or Blueberry-Ginger for this recipe as well)
1 Cup of Orange Marmalade
1/2 Cup of Dried Cranberries
1/4 to 1/2 Cup of Water
In our house, we use a fresh turkey meatball, but whatever variety or recipe you prefer works fine. Put all ingredients into a small crockpot except the water. Check in an hour to see if the water is needed to compensate for the moisture used by the cranberries, add if needed.
Serve with toothpicks as a pass-around appetizer, or over rice with some glazed carrots on the side (see our recipe)! This was a HUGE hit for our New Year's Eve Party!
This recipe can easily be made vegan or not!
3 lbs of carrots, peeled and sliced on the bias
3 Tbs butter (vegan: vegetable oil)
2 Tbs Jessi's Flaming Fruit Sauce Peach-Apricot
2 Tbs honey (vegan: agave nectar)
1 Tbs fresh thyme leaves
salt & white pepper to taste
Steam carrots until fork tender. While still hot, transfer to saute pan with butter, Peach-Apricot Sauce, honey, ginger, salt & white pepper. Stir or toss to coat carrots thoroughly, then serve.
1 whole chicken
4 Tbs Jessi’s Flaming Fruit Sauce, in any flavor
Large chopped vegetables (I usually use onions, carrots, celery, parsnips, mushrooms)
1 Cup chicken stock
Salt and white pepper, to taste
Preheat oven to 350 degrees. Layer chopped vegetables, pour in chicken stock and season with salt and pepper. Place whole chicken on top. For more crispy skin, you can buy a chicken that has been quartered (or quarter it yourself) and place it over the veggies, skin side up. Bake until the chicken reaches an internal temp of at least 165 degrees, approximately 40 minutes if quartered, 1 hour 15 minutes if a whole chicken (depends on the size of the chicken).
Once internal temp reaches 165 degrees, turn heat up to 450 for approximately 5 minutes, just to crisp the skin (skip this step if skin is already crispy enough). Take out and glaze with any flavor of Jessi’s Flaming Fruit Sauce. Place under broiler for approximately 2 or 3 minutes, just until the sauce begins to brown.
Serve with potatoes or rice. In this picture, I used grilled zucchini and made coconut rice with chili dusted mango.
2 rib eye or NY strip steaks
1 lb baby carrots
Finger or small baking potatoes
Jessi's Flaming Fruit Sauce Original 'Everything' Sauce
Jessi's Flaming Fruit Sauce Apricot
(I also made some corn)
Marinate the steaks overnight (or at least 5 or 6 hours) in Jessi’s Flaming Fruit Sauce Original. I use a quart bag so that it only takes a few tablespoons of sauce for the marinade. Then take them out and grill them to your preferred temperature. Well done is a bit of a crime, but it’s your steak. ;-) Be sure to let them rest for 10 minutes before you serve them.
Coat carrots in Jessi’s Flaming Fruit Sauce Apricot. Place carrots and potatoes in a large baking dish and cook at 375 for approximately 40 minutes, until potatoes are cooked and carrots are tender. I also like to broil the carrots at the end for just a couple of minutes. Plate, serve and enjoy!
1 C Balsamic vinegar, reduced to approx. ½ C of syrup
1 C Jessi’s Flaming Fruit Sauce Blueberry-Ginger
1 Tbs Brown sugar (optional)
Combine all in the pot used to reduce the vinegar, long enough to dissolve the sugar (if used). Use for salads, Brussel sprouts, asparagus, flatbreads, etc…(See individual recipes)
2 – 3 lbs of Brussel sprouts, cleaned and halved
6 strips of thick cut bacon, cooked and crumbed, reserve the bacon grease
½ C Jessi’s Blueberry Balsamic Vinaigrette
Salt & Pepper, to taste
Cook bacon off in a large baking sheet until slightly crispy. Move to paper towels. Take halved Brussel sprouts and place in the same baking sheet, coating with the bacon grease. For a healthier version, move to a new baking sheet and spray with cooking oil. Bake at 400 degrees until sprouts are slightly tender and browned on the outside. Generally about 25 minutes. I have, on occasion, turned the oven up to broil for the last couple of minutes to brown the sprouts.
Move the Brussel sprouts and bacon to a large saute` pan and coat with the vinaigrette. Stir in pan 2 – 3 minutes to ensure an even coating. Serve and enjoy!