Texas Pepper Jelly Blog

Monday Munchies: Spicy Summer Pasta Salad

Craig Sharry | June 28, 2010

mondaymunchies There are many variations to this fantastic and versatile summer pasta salad, but this is the one we’re having for lunch tomorrow:

Ingredients:

1 box bow-tie pasta

1 cup feta cheese

2/3 cup Texas Pineapple Habanero pepper jelly (more if you like it “goopy,” less if you don’t)

1/4 cup diced onion

1/2 cup shredded pineapple

1/2 cup shredded cooked chicken (if desired; it’s great without any meat, too)

What to do:

Boil the pasta according to the directions on the box. Drain.

When the pasta has cooled, add all the other ingredients and toss lightly until pasta is coated and other ingredients are evenly distributed. Don’t mix too roughly or you’ll tear the bow-ties. (Don’t try to mix this pasta salad while the bow-ties are hot; you’ll melt the pepper jelly!)

Pasta salad is great served immediately, but my family likes it better after it’s been refrigerated for several hours.

Spicy Summer Pasta Salad is a great summer meal all by itself, but it’s also an excellent side dish. We’re having it tomorrow with corn on the cob. That’s a lot of starch, I suppose, but hey, it’s summer. They’ll run it off.

(Sometimes I add some diced green pepper, if I have a green pepper. This time I didn’t have one.)

Category: Monday Munchies, Spicy main dishes, Spicy salads, Spicy side dishes, Super Easy Party Recipes, Ten Minute Meals, Texas Cookin' Tips, Texas Pepper Jelly, Texas Tips, TPJ Recipes |

A Feast of Fridays: Texas Sangria!

Craig Sharry | June 25, 2010

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feastoffridays I went to a party last night and there was a huge pitcher of Sangria on the counter with the other drinks. Big as the pitcher was, the hostess had to keep refilling it because people crowded around and helped themselves to a glass whenever the pitcher was full.

I like Sangria myself, but I’d never seen a pitcher of it be the life of the party before, so I poured a little for myself and had a taste.

It was absolutely divine.

My hostess gave me the recipe. It’s simple as can be – Sangria isn’t a fancy drink – but her little personal touch absolutely MADE that pitcher of Sangria. This recipe must be made fresh with each pitcher refill. I plan to use a punch bowl when I make it for my next gathering; it holds more than a pitcher and the pepper jelly cubes will look nice floating on top.

Ingredients:

1 Bottle of red wine

Juice of one large lemon

Juice of one large orange

2 Tbsp sugar

Shot of brandy

2 Cups ginger ale or club soda

Frozen Texas Pepper Jelly ice cubes (any flavor)

Fresh berries, fruit slices

What to do:

The first thing you have to do is fill several ice cube trays with your favorite flavors of Texas Pepper Jelly and make sure you have plenty of cubes for your party. Do this the night before or that morning, to give your pepper jelly cubes time to freeze solid.

Mix all of the above ingredients in a huge pitcher or punchbowl.

Add the pepper jelly ice cubes and as much fruit as you personally like.

Stand back, but be ready to refill the pitcher again and again.

Category: Feast of Fridays, Spicy drinks, Super Easy Party Recipes, Texas Cookin' Tips, Texas Pepper Jelly, Texas Tips, TPJ Recipes |

Texas Tip: Rib Candy!

Craig Sharry | June 23, 2010

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texaspepperjellytips Texas Pepper Jelly is proud to announce a new product, and it’s so awesomely good I’m going to let the big boss himself, Craig Sharry, tell you about it:

Hello Texas Pepper Jelly fans. I hope this newsletter finds everyone happy and doing well. Charlynn and I are doing fine and looking forward to a busy summer.

After months of testing I am happy to announce our newest Texas Pepper Jelly product. Now available: Texas Rib Candy. This new product is fantastic. It is the easiest thing I have used on ribs in a long time. Not only is it easy, it is a winner as well. Every time I have used it during competition I have placed, and that, my friends, is what it is all about. I love it, judges love it and I know you will love it as well. It as easy to use as opening the bottle and pouring. It really is that simple.

Our initial plan was to create a product that was not just good on ribs, but a product that was “great” on ribs. Well we did that. This product makes any kind of rib a winner. You can use it on spare ribs, baby backs or country style. All you need to do is pour it on the rib the last 15 minutes of cooking time. If you want a more robust flavor add it your ribs when you wrap them in foil. Then add again the last 15 minutes, and then sit back and watch those ribs disappear. Your friends and family will think you slaved hours to make something this good.

The best thing is, our plan provided a bonus we never thought about. Texas Rib Candy is great on everything. This stuff makes chicken rock. Pork Butt just loves it. And don’t forget to try it on ice cream. The best part is you can just open and pour. Honestly, that’s about as easy as it gets.

So here’s the deal. July 4th is just around the corner. Order your Texas Rib Candy today and be the hit of the summer BBQ party. Amaze your friends. Impress your family. Be the hit on your block with your bbq ribs. But you must order now to ensure delivery before the holiday.

Order Now!

As always, it has been a pleasure to serve you our customers. I hope you enjoy our newsletter and if you have not tried our product, what are you waiting for? Trust me, you’re going to love it!

Until next time,

Craig Sharry

PS … I almost forgot. Texas Rib Candy also comes in three fantastic flavors. Apple Habanero, Apple Cherry Habanero and Mango Habanero. Be sure to try one of each!

(by the way: if you subscribe to the Texas Pepper Jelly newsletter, you’ll notice that Craig has divulged his secret, award-winning rib recipe for you. Craig wins big time every year with his rib recipes, so if you sign up for the newsletter and use that recipe, your family and guests will never stop talking about how good your ribs were. Ever.)

Category: Craig Sharry, News Flash!, perfect gift, Spicy main dishes, Texas BBQ rubs, Texas Cookin' Tips, Texas grilling sauces, Texas Pepper Jelly, Texas Rib Candy, Texas Tips, TPJ Newsletter, TPJ Recipes, TPJ Rubs and Spices, TPJ Sauces and Salsas, What's Cookin' Wednesday |

Monday Munchies: Peppy Pepper Pork

Craig Sharry | June 21, 2010

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mondaymunchies Peppy Pepper Pork. Say it three times, really fast!

This is yet another crockpot meal. I use my slow cooker a lot in the summertime, partly because it doesn’t heat up the house and compete with the air conditioner, and partly because I’m lazy and crockpot meals are just so darn easy!

Peppy Pepper Pork is one of my family’s favorites.

Ingredients:

2 pounds boneless pork, pretty much any cut and shape

1 green pepper, sliced into strips

1 red pepper, sliced into strips

1 yellow pepper, sliced into strips

2 onions, sliced into strips

1/2 pound fresh mushrooms, sliced

1 teaspoon salt (don’t leave it out!) crockpotpepperjelly

1/2 teaspoon dried basil

2 garlic cloves, minced

1 tomato, diced

2 cups Texas Habanero Salsa

1/2 cup water

What to do:

Combine all ingredients in your crockpot.

Cover, and cook on low for seven hours, or on high for four hours. One (of many) things I love about crockpot meals is that I can throw them together in the morning before I leave for work, and when everybody gets home in the late afternoon, our supper is ready – no waiting!

Serve over rice or noodles. My kids prefer noodles; Tim and I prefer rice. (I always use brown rice.) Nuke ’em in the microwave while everybody’s washing up.

You can use almost any kind of meat with this recipe; sometimes I use chicken. Tim loves beef in this recipe, but the rest of us prefer chicken or pork. I’ve also used veal, but I can’t get the picture of the baby calf out of my head. 🙂

One morning, I used a package of frozen stir-fry in place of all the fresh peppers and onions and it was awesome, too.

P.S. If you’ve got a can of pineapple chunks, throw that in, too. Then you can call it Peppy Pepper Hawaiian Pork.

Category: crockpot meals, Monday Munchies, Slow cooker delights, slow-cooker meals, Spicy main dishes, Texas Cookin' Tips, Texas Pepper Jelly, Texas Tips, TPJ Recipes, TPJ Sauces and Salsas |

A Feast of Fridays: Apple Cinnamon Bread Pudding

Craig Sharry | June 18, 2010

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feastoffridays Bread pudding is an old-fashioned dessert, and when you make it in your crockpot, it’s even better than when you bake it in your oven!

Besides, on these hot summer days, your slow cooker will not compete with your air conditioner and raise your heating/cooling bill! There’s no more practical way to cook in the summertime than crockpotpepperjelly with your crockpot!

Ingredients:

8 slices of bread (raisin bread is especially good) cubed
4 eggs
2 cups milk (again, cream is even better!)
1/4 cup sugar (I use Splenda)
1/4 cup melted butter
1/4 cup Texas Apple Cinnamon Grilling and Finishing Sauce
2 apples, peeled and cubed
1/2 cup raisins
1/2 tsp. cinnamon

Ingredients for the sauce:
2 tablespoons butter
2 tablespoons flour
1 cup water
3/4 cup sugar or Splenda
1 teaspoon vanilla

What to do:

Place the bread cubes in the greased crockpot.

Beat together the eggs and milk. Stir in the sugar, butter, raisins, apples, finishing sauce, and cinnamon. Pour over the bread and stir.

Cover and cook on high for one hour. Reduce heat to low and cook for four hours.

Just before the four hours are over, make the sauce. Begin by melting the butter in a saucepan, and stirring in the flour until smooth. (white sauce) Gradually add the water, sugar, and vanilla. Bring to a boil, stirring constantly, for two minutes or until thickened.

Serve the sauce over the warm bread pudding.

It’s absolutely delicious.

Category: crockpot meals, Feast of Fridays, Slow cooker delights, slow-cooker meals, Spicy desserts, Super Easy Party Recipes, Texas Cookin' Tips, Texas grilling sauces, Texas Pepper Jelly, Texas Tips, TPJ Recipes, TPJ Sauces and Salsas, TPJ Snacks |

What’s Cookin’ Wednesday: Texas Nuts

Craig Sharry | June 16, 2010

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whatscookinwednesday For one thing, the name of this dish is funny.

For another thing, it’s also fantastic!

Best snack in the world, according to my kids.

Ingredients:

1/4 cup melted butter (Don’t use margarine)

24 ounces of cocktail peanuts

1 oz of Texas Original Barbecue Rub

What to do:

Put the nuts in the crockpot and pour the butter over them. Sprinkle with the Texas Original Barbecue Rub

Cover, and cook on low for about 3 hours. Turn to high and remove lid. cook another 15 minutes. Stir occasionally.

Serve warm or cool. It doesn’t matter, because they’re delicious either way.

Short and sweet, as so many genuinely delicious dishes are.

Category: BBQ, crockpot meals |

Crockpot Delights: Zesty Apple Butter

Craig Sharry | June 14, 2010

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crockpotpepperjelly Apple butter is good any time, any day, any season. There’s just something about spreading that golden apple butter on bread, pancakes, biscuits, or anything else, or dipping fruit into it, that just defies description.

Many people make apple butter these days by starting with pre-made applesauce, and these batches are good. However, I like to start with fresh apples, and the tarter the better. Here’s how I make apple butter:

Ingredients:

4 pounds tart apples (I use Granny Smith apples)

2 cups apple cider

2 1/2 cups sugar (I use Splenda)

1 cup Texas Apple Jalapeno or Apple Habanero (depending on hos zesty you like it!)

2 teaspoons cinnamon

1 teaspoon ground cloves

tiny pinch of allspice

What to do:

Stem, core, and quarter the apples. Do not peel them. (The peeling is the best part!)

Put the apples and cider in a large slow cooker. Cover, and cook on low for ten hours.

Stir in the sugar, pepper jelly, and spices. Continue cooking for another hour.

remove from head and cool thoroughly. If you want a smooth apple butter, put it in your blender to mix in the skins. However, my family loves the lumpy skins. You do this however your family prefers.

Serve immediately or refrigerate and keep for a week. I always keep out enough for several meals and freeze the rest; it freezes really well.

You can also pour it into hot sterilized jars and seal.

This apple butter is fantastic. Your family will never want any other kind. Here in southern Indiana, we like apple butter on just about everything. My personal favorite, though, is apple butter on hot homemade biscuits. The pepper jelly absolutely MAKES this apple butter. I’ve used both jalapeno and habanero with it, and my family loves both.

Zesty apple butter is also good on ribs. Just throw the ribs into the crockpot with some of this apple butter and let them cook for about 8 hours on low.

Category: crockpot meals, Monday Munchies, Slow cooker delights, slow-cooker meals, Texas Cookin' Tips, Texas Pepper Jelly, Texas Tips, TPJ Recipes |

A Feast of Fridays: Zesty Pineapple Zucchini Bread

Craig Sharry | June 10, 2010

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feastoffridays It won’t be long now until our gardens are overflowing with zucchini squash! Those vines are one of the most prolific producers EVER!

We all make zucchini bread in the summer and freeze it for the winter. But this recipe for Zesty Pineapple Zucchini Bread is the best EVER!

I never make just plain zucchini bread any more. My family wants the zesty kind.

Ingredients:

3 eggs

2 cups sugar (I use Splenda)

1 cup vegetable oil

2 teaspoons vanilla

2 cups grated or shredded zucchini

3 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt (don’t leave it out)

3/4 cup crushed pineapple, drained

1/4 cup Texas Pineapple Habanero Pepper Jelly

1/2 cup walnuts (if you like walnuts in your zucchini bread. We do.)

What to do:

Preheat the oven to 325.

Put all of the ingredients in a large bowl and mix thoroughly. Pour mixture into two lightly greased loaf pans. (Sometimes I pour it all into a large bundt pan)

Bake for about 60 minutes or until lightly browned and center is solid. Use a toothpick to check. If you overbake it, the edges get hard. My daughter likes that but the rest of us prefer a non-overbaked loaf.

Serve warm, with butter or whatever you like to put on it. More pepper jelly is what my family generally uses.

When the zucchini crop is at its best, bake a batch every night and freeze them. These loaves freeze really well. Be sure you wrap each loaf, individually, in foil and then place the foil-wrapped loaf in a freezer bag. This way, it won’t dry out.

I do my summer baking late at night so the oven doesn’t have to compete with the air conditioner quite so fiercely.

Category: Feast of Fridays, Super Easy Party Recipes, Texas Cookin' Tips, Texas Pepper Jelly, Texas Tips, TPJ Recipes, TPJ Snacks |

Pepper Jelly Might Prevent Obesity!

Craig Sharry | June 9, 2010

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There are all kinds of peppers, of course, and not all of them are hot. However, those peppers that are even a little bit hot contain capsaicin, the chemical that makes hot peppers hot. The more capsaicin, the hotter the pepper.

People who eat a lot of hot peppers, or foods containing peppers (like Texas Pepper Jelly!) are less likely to be obese, and also less likely to develop heart trouble, too.

Lab rats were fed identical high fat diets, except that one rat was also fed peppers containing capsaicin. The rat that ate a lot of peppers, along with the other food, remained slender and healthy, while the rat that ate only the regular food and NO peppers, got fat.

Back in ancient times, a diet of peppers may have kept people alive! In areas where the climate was hot and humid, foods often went bad quickly. Peppers, on the other hand, did not. In fact, peppers were one of the first domesticated crops in America! The addition of a few peppers to a stew, for example, often kept the stew “safe” for human consumption, for pepper stew would not be so inclined to be infested with insects, mold, or fungi as would other kinds of fruits or vegetables.!

Why is this?

The capsaicin prevented the growth of molds and fungi, many of which were dangerous when eaten by humans.

Modern peppers are not nearly as hot as their ancestors, but some peppers are still very hot indeed.

At Texas Pepper Jelly, we use mainly jalapeno and habanero peppers, neither of which is extremely hot, but it’s a fact that habanero peppers are a bit hotter than are jalapenos.

Oddly enough, birds are not affected by even the hottest of capsaicins!

What I mainly know is that the peppers used in Texas Pepper Jelly are delicious beyond description.

In fact, I think I’ll make some toast right now, and spread it with pepper jelly. I think there’s some Berry Medley Jalapeno left. At least, I hope there is. I usually keep a small jar stashed away so my kids won’t find it.

Is that selfish? Then so be it.

Category: Texas Pepper Jelly, Texas Tips, TPJ Snacks |

The Perfect Bread Knife: Messermeister’s Kullenschliff Slicer

Craig Sharry | June 8, 2010

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messermeistericon Texas Pepper Jelly is awesome on sandwiches and toast, but sandwiches and toast require bread. My family loves homemade bread, so I learned to make it.

I don’t use a bread machine, no, no, no. I make genuine homemade bread. I figure, if my fingernails aren’t spotlessly clean after I’m finished kneading that dough by hand, I’m not really finished kneading. 🙂

Once you remove your bread from the oven, however, it has to be sliced before you can really start slathering the pepper jelly on it. I’ve experimented with a lot of knives in my day – I’m kind of oldish so I’ve had a lot of days – and the knife I like best is the Messermeister 10-inch Kullenschliff slicer.

5019-10K

It’s a beautiful knife, all-round. Sharp as a razor. Easy to handle, too.

With some knives, cutting homemade bread is a big deal, and the slices are seldom smooth. The Messermeister Kullenschliff slicer, however, will give you a lovely clean slice every single time.

Remember, too, bread-bakers, that you really must let your bread cool completely before you try to slice it.

And now that your bread is sliced – thanks to your awesome Messermeister Kullenschliff slicer – you can start spreading that mouth-watering delicious Texas Pepper Jelly on it.

Mmmm, pepper jelly.

P.S. It’s June: the wedding month. Why not give the newlyweds some Messermeister cutlery? It lasts practically forever, and everyone needs good kitchen knives.

Category: Messermeister cutlery, Monday Munchies, perfect gift, Texas Cookin' Tips, Texas Pepper Jelly, Texas Tips, TPJ Gifts |

« Older Entries Recent Entries »

Monday Munchies: Spicy Summer Pasta Salad

A Feast of Fridays: Texas Sangria!

Monday Munchies: Peppy Pepper Pork

A Feast of Fridays: Apple Cinnamon Bread Pudding

What’s Cookin’ Wednesday: Texas Nuts

Crockpot Delights: Zesty Apple Butter

A Feast of Fridays: Zesty Pineapple Zucchini Bread

Pepper Jelly Might Prevent Obesity!

The Perfect Bread Knife: Messermeister’s Kullenschliff Slicer

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