Recipes Made with Marcy Jams!

Recently, I had the opportunity to come up with a few recipes using Marcy Jams!  Marcy is Murfreesboro lady who has her own Jam making business.  And these are not your ordinary jams, she has really come up with some innovative flavors that are absolutely delicious!  The Deep Purple Wine Jelly is to die for, and I can't get a enough of the Strawberry Jalapeno-sweet with a kick at the end.  I came up with recipes using both of these that really showcase the flavorful jams.  I also came up with a Bacon, Blue Cheese, and Red Pepper Jelly Pizza that is quick, easy and the perfect snack food for your next party!

 You will find all these recipes as well as more information on Marcy Jams on her website at www.marcyjams.com.  Also be sure to stop by the Rutherford County Farmers Market or the Main Street Saturday Market to sample some of Marcy Jams and pick out your favorites!

Pork Tenderloin with Marcy Jam Wine Jelly and Caramelized Onion Sauce

Serves 4

This is an elegant main dish that is really simple to make.  It would even be a perfect holiday dish with the sweet and savory flavors. The sauce would also work with Grilled Pork Chops.

Ingredients:

• 1-1 lb Pork Tenderloin
• 2 Tbls Fresh Rosemary, chopped
• 2 Garlic Cloves, minced
• 1 tsp Kosher Salt
• ¾ tsp Pepper
• 2 Tbls Extra Virgin Olive Oil

For the Sauce

• ½ Cup Onion, chopped
• 1 Tbls Extra Virgin Olive Oil
• 1 Jar Marcy Jams Deep Purple Wine Jelly
• 2 Tbls Lemon Juice
• 1 Tbls Dijon Mustard
• Salt and Pepper, to taste

Directions:

1. Preheat Grill to Medium heat
2. Rub pork with Rosemary, Garlic, Salt, Pepper, and Oil, let sit for 10 minutes or up to 2-3 hours
3. Place Pork on the grill and rotate every 5-6 minutes, until pork has cooked a total of 18-20 minutes, remove from heat and let rest about 5 minutes before slicing
4. While Pork cooks place 1 tbls of Oil in a medium sauce pan over medium heat, add Onions and a pinch of salt, cook for 10-12 min or until onions have turned golden
5. Add Jelly, Lemon Juice, Dijon, Salt and Pepper, then reduce over medium heat for 5-6 minutes.  Sauce will thicken as it cools.
6. Once pork has been sliced, pour half of sauce over the pork and serve the remaining sauce on the side for serving

Strawberry Jalapeno-Yogurt Muffins

Makes 12 Muffins

These muffins are addicting, and they pack a little sweet heat!  Perfect for a brunch or a Saturday morning treat.

Ingredients:

• 2 Cups All Purpose Flour
• 1 tsp Baking Soda
• ½ tsp Salt
• 1 Cup of Plain Yogurt
• ½ Cup Vegetable Oil
• 2 Eggs
• ¾ Cup Sugar
• ¾ Cup Strawberry-Jalapeño Marcy Jam

Directions:

1. Preheat oven to 375, spray muffin tin with nonstick spray
2. Combine first 3 ingredients in a mixing bowl with a whisk
3. In a separate bowl mix yogurt, oil, eggs, and sugar.
4. Add the dry ingredients to the wet and mix until just combined, then stir in jam until incorporated throughout the batter-do not over mix
5. Distribute batter evenly in muffins tins and bake for 15-18 minutes

July Superfoods Class

Hello! Well it's that time again-we are having a Superfoods Demonstration at the Rutherford County Farmers' Market THIS FRIDAY @ 9am!  We had one today, and the recipes were a huge hit!  The Market is really awesome this time of year-you can literally do your grocery shopping there.  If you haven't been yet, you must check it out!  The recipes this week feature Watermelon, Cherry Tomatoes, Fresh Corn, and Hot Peppers.  All of these can be found at the market, so come on out and enjoy :)

Here are the recipes you will get to take home and get samples of:

Cherry Tomatoes Bruschetta
In this recipe, I saute colorful cherry tomatoes with onion, garlic, and a pinch of sugar.  Fresh basil adds a pop of green color, and the whole mixtures goes on toasted baguette slices.
Real Watermelon Slushies
These are a huge hit with kids and adults!  You can now fill good about a cold summer treat-that's easy and inexpensive.
Sauteed Sweet Creamy Corn and Peppers
Sweet fresh corn can't be beat, and this cooking method makes the corn ultra sweet.  The fresh hot pepper adds a nice contrast to the sweetness of the corn.

BONUS RECIPE: Maple-Orange Scented Blueberry Crumble
Easy and perfect served with a scoop of vanilla ice cream.  This will be a new go-to dessert once you try it out with your favorite berries, peaches work well in this also!

Lemon Pepper Chicken Salad

If you live in the South, you know chicken salad is one of those things we have at almost every shower or ladies luncheon.  Honestly, I am not a huge fan of it unless it has lots of flavor and not just a complete mayo overload.  This one gets a zest from the lemon, spiciness from the pepper, crunch from the pecans, and sweetness from the mandarins.   I have made it a few times for luncheons and picnics, and its been a hit!  It is great served on croissants or a sweet bread like Hawaiian rolls.  I lighten it up a little by using half yogurt and half mayo, plus I like the tang that the yogurt gives it.  You could also use a light Sour Cream if you didn't have yogurt.

For the Chicken:
Serves 6-8
Ingredients:

• 2 lb Chicken Breast
• 1 Tbls Lemon Zest
• 2 Tsp Pepper
• 1 Tsp Salt
• Extra Virgin Olive Oil, for drizzling

Directions:

1. Preheat oven to 375
2. Sprinkle chicken with zest, salt and pepper.  Then drizzle with olive oil.  Place in oven for 20-25 minutes, depending on thickness

For the Salad
Ingredients:

• Shredded or cubed Lemon Pepper Chicken
• 1 Cup grapes, halved

• 1 Can Mandarin Oranges
• 1 Cup Celery, diced
• 2 Tbls Onion, minced
• 3/4 Cup Pecans, toasted and chopped
• 1/2 Cup Mayo (I use Canola Oil Mayo)
• 1/2 Cup Plain Yogurt
• 2 Tbls Lemon Juice
• 1 Tsp Pepper
• Season with Salt to taste

Directions:

1. First toast your pecans by putting them a dry skillet over medium heat for about 5-6 minutes, tossing a occasionally.  Keep an eye on them, because they will burn.  Once they start to smell good, you know they are done.  Let them cool, then give them a little chop.

1. Next mix up your dressing ingredients in a large bowl-the mayo, yogurt, lemon juice, salt, and pepper.
2. Then combine all other ingredients in the dressing bowl and gently toss to coat.  Keep refrigerated until ready to make sandwiches or serve on top of a mixed green salad.  Yum!