Recipes

Sweet & Spicy Chicken Wings

Sweet & Spicy Chicken Wings

2 to 3 lbs of Chicken Wings
Jessi's Flaming Fruit Sauce in Original, Mango-Pineapple, or Apricot

Feel free to fry or grill your wings.  I bake them off at 375 for 30 – 45 minutes (depending on whether or not they start frozen).  Temp them to 165 internal to be sure they are cooked. 

My trick is that I bake them skin side down on either a silicone mat or non-stick foil.  After they are fully cooked (but not yet crisp), I drain off the liquid and flip them skin side up.  Now just broil them for about 4 or 5 minutes, until they are crispy. 

Glaze them with your favorite flavor of Jessi’s Flaming Fruit Sauce and put them back in the broiler for about 3 minutes, until they begin to brown.  

I prefer to serve them with a wasabi sour cream dip.  

Wasabi Sour Cream Dip

1 Pint Sour Cream
1 - 2 Tbs Wasabi powder or paste
1 Tbs Tamari or Soy Sauce
1 tsp Ginger Juice (optional)
1 - 2 Tbs Garlic Teryaki Sauce
1/2 tsp white pepper

Combine all ingredients in a small bowl and let sit at least an hour in the refrigerator.  Feel free to add more wasabi or Teryaki, to taste.  This is great for cooling off from the wings, or for dipping carrots and celery.  Enjoy!!!

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Fig and Goat Cheese (or Blue Cheese) Flatbread

Fig and Goat Cheese (or Blue Cheese) Flatbread

2 or 3 small flatbreads, or 1 ball uncooked pizza dough
½ C Jessi’s Blueberry Balsamic Vinaigrette (see recipe)
1 pint figs, sliced
½ C crumbled bacon or pancetta
½ C goat cheese or blue cheese (or both!)
Fresh basil, sliced into ribbons

You are welcome to use pre-cooked flatbreads or naan, they work great.  At the supermarket by me, I can pick up uncooked pizza dough.  My favorite is picking up the ones that have already been flattened out in a sheeter, so you don’t have to roll it out yourself.  Up to you!

If using uncooked, cook it on a greased baking sheet in a 400 degree for 5 or 10 minutes, just until it starts to get golden.  Be sure you also grease the top of the dough.  Flip and cook an additional 5 minutes.  

Spread on the vinaigrette, place the sliced figs, and spread the crumbled cheese and bacon.   Place back in the oven for 5 minutes.  Just long enough to melt the cheese, so keep an eye on it.  

Sprinkle on the basil once out of the oven.  Slice and enjoy!!

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Glazed Skewers with Marinated Portabello Mushrooms

Glazed Skewers with Marinated Portabello Mushrooms

2 Lbs Shrimp, peeled & de-veined
1 small onion, large chop
1 pint button mushrooms
1 bell pepper, large chop
1 pint cherry tomatoes
4 Portabello mushroom caps, cleaned
1 Cup Jessi's Flaming Fruit Mango-Pineapple, Original or Apricot Sauce

 

Soak wooden skewers in water for 1/2 hour. Put together skewers, alternating vegetables and shrimp. Glaze with Jessi's Flaming Fruit Sauce. Grill 3 to 5 minutes on each side, until shrimp is no longer translucent. Can also use chicken cut into 1 inch cubes in place of shrimp.

Brush mushrooms with Sauce and grill, 3 to 4 minutes on each side.  Turn 90 degrees to get nice cross hatch marks on them before you flip them.

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Blueberry-Balsamic Vinaigrette

Blueberry-Balsamic Vinaigrette

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)

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Blueberry-Ginger Glazed Roasted Brussel Sprouts

Blueberry-Ginger Glazed Roasted Brussel Sprouts

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!

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