Posts Tagged ‘Bacon Jam’

  • 1 jar Better Than Good Bacon Jam
  • 1 – 6 ounce cup Plain Greek Yogurt
  • 1/2 Red Onion, diced
  • 1/3 cup Roasted Sunflower Seeds
  • 6 cups Broccoli Florets, chopped

 

 

 

 

 

 

Mix Bacon Jam and Yogurt together in a large bowl, until well incorporated.

Add remaining ingredients and toss until well mixed.

Chill until ready to serve, can be made the day ahead

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  • 2 pounds Shrimp
  • 1/3 jar Herb Infused Basting Oil
  • 1 jar Better Than Good Bacon Jam
  • 1 jar Cookwell & Company Queso
  • 1 jar Texas on the Plate Soppin’ Sauce

Peel and devein Shrimp, if needed.  Saute Shrimp in Basting Oil over medium high heat until just beginning to turn pink.

Add Soppin Sauce’, Queso and Bacon Jam

Mix to incorporate and heat until bubbling and Shrimp are done.

Serve over Poblano & Corn Rice

  • 1- 8 ounce container Sharp Cheddar Cheese Nuggets
  • 1 jar Better Than Good Bacon Jam
  • 2 1/3 cups Whole Wheat All Purpose Baking Mix
  • 1 cup Milk

Mix all ingredients together to incorporate well.

Either place the dough on a surface floured with the Baking Mix and pat out to about 3/4 to one inch thick and then cut out biscuits using Bacon Jam jar

or

Drop tablespoons of dough onto to a baking sheet that has been lined with non-stick foil

 

 

 

 

 

 

 

Bake in 400 degree oven for 20 minutes or until done

The Red Wine & Mushroom Sauce with the Richness of the Bacon Jam added makes the  perfect combination

  • 4 Ribeye Steaks
  • 4 tablespoons Ottavio Olive Oil
  • Adam’s Reserve Rib, Roast and Steak Rub
  • 2 cups Dry Red Wine, such as Billhook Cabernet Sauvignon
  • 1 jar Better Than Good Bacon Jam
  • 2 bags (10 ounces each) Baby Bella Mushrooms, sliced

Rub Steaks with Olive Oil to moisten, then rub with Steak Rub, set aside for 5 to 10 minutes.  Grill or Pan Fry steaks until desired degree of doneness is attained.  Remove to warm holding area.

Place Mushrooms in same pan over high heat, add Bacon Jam and stir to coat well, when hot add Wine and continue to cook on high heat until wine reduces, about 15 to 20 minutes.

Serve Red Wine Mushroom Sauce over Steaks.

 

Perfect with Potatoes Antoinette

  • 1 ready-made Pizza Crust
  • 1 jar Better Than Good Bacon Jam
  • 10 – 12 Brussel Sprouts, thinly sliced
  • 8 ounces Fresh Mozzarella
  • 3 – 4 sprigs Fresh Marjoram
  • Herb Infused Basting Oil

Oil both sides of Pizza Crust with Basting Oil and place in 425 degree oven and bake for 10 minutes

Spread Bacon Jam evenly over dough

Slice Brussel Sprouts and drizzle with Basting Oil, tossing and rubbing between fingers to separate

Sprinkle Sprouts over Bacon Jam

Tear Mozzarella into small chunks and place evenly over Brussel Sprouts and top with Marjoram leaves

Bake in 425 degree oven for 20 minutes or until pizza is hot and bubbly and dough is nicely browned

Slice and Serve

  • 1 bag Brussel Sprouts
  • 1 jar Robert’s Reserve Roasted Red Pepper & Onion
  • 2 tablespoons Adam’s Reserve House Rub
  • 1/2 jar Better Than Good Bacon Jam

Place Brussel Sprouts in pot over medium high heat with 3/4 cup water and House Rub, cover and simmer for 10 minutes.

Add Roasted Red Pepper and Onion, stir to incorporate, re-cover and simmer 10 minutes more

Add Bacon Jam, stir to incorporate and simmer uncovered for 5 minutes, If too liquid, leave lid off and simmer until desired consistency is attained

  • 1 1/2 cups Granulated Sugar
  • 1/4 cup Water
  • 8 ounce bag Roasted, Salted, Pecan Halves, very coarsely chopped
  • 1 jar Better Than Good Bacon Jam
  • 2 tablespoons Butter
  • Salt Flakes

Place Sugar and Water in heavy pot over high heat and cook until Sugar becomes almost clear, about 3 minutes.

Add Pecans and continue to cook until mixture turns brown.  If mixture is too thick and granular, add 2 more tablespoons water.

Add Butter and Bacon Jam and reduce heat to medium high and continue to cook about 7 minutes.

Immediately pour onto cookie sheet lined with non-stick aluminum foil, sprinkle with salt flakes

Cool for 1 or 2 hours and break into pieces

  • 2 – 1 pound cans vegetarian Baked Beans
  • 1 – 14.5 ounce can Fire Roasted Tomatoes with Garlic
  • 1 jar Better Than Good Bacon Jam
  • 1 package Crisp Onion

Mix Beans, Tomatoes and Bacon Jam together in a baking dish

Top with Crisp Onions

Bake at 350 degrees until hot and bubbling, about 30 minutes

Serve with Jalapeno Cheese Bread

  • 4 Onion Rolls
  • 1 pound Ground Beef
  • 1 jar Better Than Good Bacon Jam
  • 1 egg
  • 1/2 cup breadcrumbs
  • 1 jar Robert’s Reserve Roasted Red Pepper & Onion
  • Cheddar Cheese Slices

Mix ground meat, Bacon Jam, egg and breadcrumbs together until all ingredients are well incorporated.

 

 

 

 

 

 

Form into patties and grill or pan fry until desired degree of doneness is attained.

 

 

 

 

 

 

Top each burger with slice of Cheddar Cheese and heap of Roasted Red Pepper & Onion and get to jammin’!

 

 

 

 

 

 

Serve with German Potato Salad Supreme

  • 4 Onion Rolls
  • Hamburger Patties
  • Better Than Good Bacon Jam
  • Center Cut Bacon for Burgers
  • Adam’s Reserve Rib, Roast and Steak Rub
  • Cheddar Cheese Slice (optional)

 

 

 

 

 

 

Season Hamburger Patties with Adam’s Reserve Rub and grill or pan fry until desired degree of doneness is attained.

 

 

 

 

 

 

In a separate pan fry bacon to desired degree of crispness.

 

 

 

 

 

 

Spread Better Than Good Bacon Jam on inside of Onion Rolls and place grilled patty on bun and then top with as much bacon as you want. Yummy! The Cheese is optional.