Jalapeno Turkey Meatballs w/ Cheesy Cauliflower

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So I was trying to figure out how to best use up the last of my Jalapeno Jelly from the batch I made last week, when it hit me – put it in some meatballs! I added a little cheese and the jelly to some ground turkey and holy smokes was it tasty! Add some cheese covered cauliflower and a scrumptious meal was born – Jalapeno Turkey Meatballs w/ Cheesy Cauliflower!

Jalapeno Turkey Meatballs w/ Cheesy Cauliflower

Ground Turkey is so perfect for baked meatballs. It holds together great and cooks evenly. Adding the jelly worked out even better than I had hoped – I had never tried to add a jelly to a ground meat before – but I will definitely be doing it again – probably for a meatloaf and some burgers. Going to making a new kind of jelly this week – stay tuned!

The Cheesy Cauliflower is such a tasty side dish – my son asked if I could make that instead of fries with the next burger! And it fits in with the Keto-esque thing we are doing at my house. It really couldn’t be simpler to make too. I think I will be trying it with different cheeses to see what kinds of variety I can get.

Cheesy Cauliflower

Aioli sounds so fancy – really it’s a just a dipping sauce like ranch or ketchup, with a few more ingredients. This Garlic Aioli came out very nice and was easy to put together with things I always have on hand. It balanced the spiciness of the meatballs well and also tasted great with the cauliflower – it was a win/win!

Garlic Aioli

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Jalapeno Turkey Meatballs w/ Cheesy Cauliflower

This keto-friendly dish is going to be a real hit around your family dinner table.
Course Main Course
Cuisine American
Keyword cauliflower, ground turkey, jalapeno, jalapeno jelly, meatballs, turkey recipes
Prep Time 15 minutes
Cook Time 30 minutes
Servings 6

Ingredients

For the Meatballs

  • 2 lb Ground Turkey
  • ½ cup Jalapeno Jelly see below for recipe
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 cup Cheddar Cheese finely shredded

For the Cauliflower

  • 4 cup Cauliflower flowerets
  • 2 cups Cheddar Cheese shredded
  • 1 tbsp Avocado Oil
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Garlic Powder
  • 2 Scallions chopped

For the Garlic Dip

  • 1 cup Avocado Mayo
  • ¼ cup Dijon Mustard
  • 3 Garlic Cloves minced
  • 1 tbsp Lemon Juice
  • ¼ tsp Cayenne
  • 1 tsp Parsley

Instructions

  • Prepare all of the ingredients. Preheat oven to 400 deg.
  • In a 13×9 baking dish, add cauliflower, oil, salt, pepper and garlic powder. Toss to coat. Top with cheese and scallions. Cover with foil and place in oven for 30 minutes.
  • In a bowl, combine ingredients for meatballs. Form into 1 inch balls and line out on parchment covered baking sheet. Add to oven and cook for 20 minutes.
  • In a small bowl, combine ingredients for garlic dip. Place in refrigerator until reedy to serve.
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Jalapeno Jelly

A little sweet and a little spicy – Jalapeno Jelly makes a great condiment for so many dishes. Makes 3 Pints
Course Sauce
Cuisine American
Keyword canning, jalapeno, jalapeno jelly, jelly
Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 4 hours

Equipment

  • 3 Pint Sized Canning Jars with lids and rings

Ingredients

  • 5 Jalapenos finely diced
  • 1 Red Bell Pepper finely diced
  • 1 Green Bell Pepper finely diced
  • 4 cups Sugar
  • cup White Vinegar
  • oz Pectin

Instructions

  • Prepare all of the ingredients.
  • In a large pot over medium high heat, combine all of the ingredients. Bring to a boil and let boil for 5 minutes. Remove pot from heat.
  • Ladle jelly into each jar leaving ¼ inch head space. Place lid on jar and screw on ring to seal. Let stand on counter for 30 minutes then place in refrigerator for at least 3½ hours.
  • Will keep for 4 weeks unopened in refrigerator, 1 week once opened.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Garlicky Chicken & Rice

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Mondays can be so tough – especially in the winter months. I think with it being dark when you wake up, dark when you get home and cold – or even wet – makes them harder. So making dinner can become more of a chore. That’s why I like to create One Pot dishes that are easy to through together and easy to clean up! My latest creation is a flavor packed chicken and rice dish called Garlicky Chicken & Rice!

Garlicky Chicken & Rice

The Rosemary and Lemon Juice really brighten the garlic flavor making it pleasing instead of pow in your face! As with most one pot meals – it’s very important that you follow the directions and be patient. In order for everything to be done at the same time you have add them at the right intervals and you need to leave the lid on for the last bit. The chicken will be juicy and tender and the rice will be perfectly cooked – promise!

While it might not look like much, this dish is going to be on regular rotation at my house. I call it a silencer – because all my kids just eat in peace when I serve it. They like it so much and it’s such a comfort food for them, they can’t help but be content to just eat it.

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Garlicky Chicken & Rice

A simple one-pot meal that packs a yummy flavor your whole family will love
Course Main Course
Cuisine American
Keyword Cheesy Rice, Chicken, rice, Rice Dishes
Prep Time 10 minutes
Cook Time 40 minutes
Servings 6

Ingredients

  • lb Chicken Thighs, boneless & skinless cut into 1-inch pieces
  • 1 Yellow Onion diced
  • 5 Garlic Cloves minced
  • 2 tbsp Avocado Oil
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Rosemary
  • 2 cup Long Grain Rice
  • 1 tbsp Lemon Juice
  • 1 qt Chicken Broth
  • 1 cup Parmesan Cheese

Instructions

  • Prepare all of the ingredients.
  • In a large pot over medium-high heat, add oil, garlic and onion. Sauté for 3-5 minutes. Sprinkle chicken with salt, pepper and rosemary and add to pot. Cook for another 5-7 minutes (until you see no more pink but it does not have to be cooked through). Add rice to pan and cook another 3 minutes.
  • Add Chicken broth and lemon juice to pot. Cover pot and reduce heat to medium. Let cook (undisturbed) for 15 minutes. Remove lid and stir in cheese.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Cheesy Pepper Chicken

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What does weeknight dinner mean to you? Do you dread it? Are you scared of it? You really shouldn’t be…because cooking real food on a weeknight is nothing to be scared of. You can – you just have to prep for it. You plan ahead with planning out by the month – or at least the week – and you are golden. Making sure you have the ingredients on hand is all it really takes to make real food any night of week. Chicken in one of the best weeknight proteins and Cheesy Pepper Chicken is at the top of the list!

Cheesy Pepper Chicken

My boys literally fought over who got the last “extra” piece of chicken. It was so easy and so simple but so flavorful and so yummy! While it may not look like much, when you “smoosh” the baked cream cheese over the chicken and make a bite of cream cheese, chicken and peppers —- you are going to be so thrilled with it.

You can use this taco seasoning recipe for any type of taco meat or fajitas if you like. I like it so much more than the pre-made, store-bought stuff – mostly because they add so much salt for no reason.

I served this with my “spanish rice”. Which is just oil and 2 cups rice, toasted until white. Add green chilies, a can of tomato sauce and a quart of chicken broth. Over medium high heat, place the lid on and cook for 18 minutes. Easy and delicious every time.

Now Let’s Get Cookin’!

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Cheesy Pepper Chicken

Creamy, cheesy peppers and chicken – so much flavor!
Course Main Course
Cuisine American
Keyword baked chicken, cheese, Cheesy Chicken, Chicken, keto, peppers
Prep Time 15 minutes
Cook Time 30 minutes
Servings 6

Ingredients

  • 8 Chicken Thighs boneless, skinless
  • 1 Red Bell Pepper thin sliced
  • 1 Green Bell Pepper thin sliced
  • 1 Yellow Bell Pepper thin sliced
  • ½ Yellow Onion thin sliced
  • 2 tbsp Avocado Oil
  • 8 oz Cream Cheese cut into ½inch slices
  • 1 cup Cheddar finely shredded

Homemade Taco Seasoning

  • 2 tsp Garlic Powder
  • 2 tsp Onion Powder
  • 2 tsp Chili Powder
  • 2 tsp Cumin

Instructions

  • Prepare all of the ingredients. Preheat oven to 375ddeg.
  • Combine taco seasoning ingredients. Divide in half.
  • In a bowl, combine onion, bell peppers, oil and half of taco seasoning. Toss to well coat.
  • In a 13×9 dish, add pepper mixture. Place chicken pieces on top. Sprinkle with remaining taco seasoning. Place a slice of cream cheese on each. Cover all with shredded cheese.
  • Place in oven and cook for 30 minutes.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Tortellini Bake

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Casseroles and Bakes are so perfect for weeknight meals – I know I have said this before but it bears repeating because it’s true. And sausage and pasta make a great combination but it doesn’t always have to be in the Italian food profile. By using some different spices and flavors you can easily make something new. You gotta try this Tortellini Bake with your family soon – mine devoured it.

Tortellini Bake

You can use any flavor of sausage you like. I used a garlic sausage – but a roasted red pepper would be really good too. You could also use a tortellini with more than just cheese in it or even the kind with spinach in the pasta. The sauce is the real star of this dish. My husband has already asked me to use it the next time I make a mac and cheese dish. The chili powder and cumin really give it a nice little kick.

Tortellini Bake

This bake was enough on its own to make a meal but you could certainly do a side of garlic bread and/or a green salad. I had hoped to have some leftovers for lunch later in the week but the boys stopped just short of licking the dish clean – lol!

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Tortellini Casserole

A creamy casserole with a little kick!
Course Main Course
Cuisine American
Keyword casseroles, cheese sauce, Sausage, tortellini
Prep Time 10 minutes
Cook Time 45 minutes
Servings 6

Ingredients

  • lb Cheese Tortellini fresh or frozen
  • lb Chicken Sausage cut in ½ inch coins
  • 1 15 oz can Diced Tomatoes
  • 4 tbsp Butter
  • 3 tbsp Flour
  • 2 cup Chicken Broth
  • 1 cup Heavy Cream
  • 2 cup Parmesan Cheese shredded, divided
  • 1 tsp Chili Powder
  • 1 tsp Garlic Powder
  • 1 tsp Cumin
  • 1 tsp Parsley

Instructions

  • Preheat oven to 400deg.
  • In a sauce pan over medium high heat, add butter. Once melted whisk in flour and cook for 3 minutes. Whisk in chicken broth and cook for 3 minutes. Whisk in heavy cream and cook for 2 minutes then add 1 cup of parmesan cheese. Once cheese is melted stir in chili powder, garlic powder and cumin.
  • In a 13 x 9 baking dish, combine sausage, tortellini and tomatoes. Pour sauce over top and and stir to combine. Sprinkle with remaining cheese and parsley. Put in oven and bake for 30 minutes. Let rest for 5 minutes before serving.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Chicken & Corn Gratin

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I absolutely love it when dinner smells so good while it’s cooking, it brings the whole family from the corners of the house to the kitchen. I knew I had a come up with a great flavor profile with this casserole but I got an amazing response from the family. Cheesy, creamy, flavor packed Chicken & Corn Gratin was a complete win – and it was so easy to make!

Chicken & Corn Gratin

Weeknight meals is all about ease of competition while still getting a great flavors from real foods. Making sauces from scratch really is not that hard to do – it just takes a few extra minutes – but the depth of flavor you get is amazing. Especially when you compare it to the over salted, low flavor you get from a packet. The cheese sauce in this recipe is super easy and can be used for all sorts of things. You could just put it over some pasta, use it in a more traditional potato au gratin side dish, or like my kids love – use it as a dipping sauce for toasted tortillas.

Chicken & Corn Gratin

Lots of people shy away from using jalapenos in their cooking for few of spiciness. But when you take the seeds and spines out, you are left with an incredible flavor that does not have much heat to it. Chicken & Corn Gratin is a great way to discover that flavor – as it uses a small amount of seeded jalapeno. Give it a try!

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Chicken & Corn Gratin

Cheesy, creamy, flavor packed Chicken and Corn Gratin
Course Main Course
Cuisine American
Keyword casseroles, cheese, Chicken, corn
Prep Time 10 minutes
Cook Time 45 minutes
Servings 6

Ingredients

  • lb Chicken Breast, boneless, skinless cut into ½-in cubes
  • 2 15 oz cans Sweet Corn drained
  • 1 lb Bacon cut into ½-in pieces
  • 1 Yellow Onion diced
  • 3 Garlic Cloves minced
  • ½ Jalapeno seeded and diced
  • ¼ cup Butter
  • 3 tbsp Flour
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1 cup Chicken Broth
  • 1 cup Heavy Cream
  • 2 cup Cheddar Cheese shredded
  • 1 cup Parmesan Cheese shredded
  • 3 Scallions Diced

Instructions

  • Prepare all of the ingredients. Preheat oven to 400deg.
  • In a frying pan over medium high heat, add bacon. Cook until crispy and remove to a paper towel covered plate.
  • In a sauce pan over medium high heat, add butter, onion and garlic. Sauté for 3 minutes then add flour, salt and pepper. Whisk for 3 minutes then add chicken broth. Whisk for 3 minutes then add heavy cream. After 3 minutes, add parmesan cheese and half of cheddar cheese. Stir until fully incorporated.
  • In a large bowl, combine chicken, corn, jalapeno, half of green onions, and half of bacon. Add cheese sauce. Stir until well coated. Transfer to a 13×9 baking dish. Sprinkle with remaining cheese, scallions and bacon. Place in oven and bake for 30 minutes.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Jalapeno Jelly

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A little sweet and a little spicy – Jalapeno Jelly makes a great condiment for so many dishes. If you have a fear of canning – this is a great recipe to start with. Because it’s not really canning but more like putting something in a jar and letting science do the rest. Since it uses pectin in the process, you don’t have to do whole water bath thing.

Jalapeno Jelly

You can control the spiciness of this jelly by deciding how many of the jalapeno seeds you include. I did half and half – half of the jalapenos were seeded and the other half were not. You can do more or less of them to make it more mild or spicier. You don’t really want this be a “melt your face off” heat level but you could.

Jalapeno Jelly

Jalapeno jelly makes a great dipping sauce (for say fried mac & cheese balls), a burger condiment, a charcuterie board accompaniment (pour it over cheese cheese and serve with crackers) or even in place of salsa on a taco. I made this in pint sized jars – you could go smaller, but I wouldn’t suggest you go much bigger.

If you have a food processor, you could finely dice the peppers with that, you just want to be careful not to turn it to mush. It would be best to use the pulse feature if you are going to go electric. And you will want to put the peppers in a paper towel to squeeze off the excess liquid. I love to chop things, it’s sort of a soothing, relaxing thing for me – so I did it by hand.

Jalapeno Jelly

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Jalapeno Jelly

A little sweet and a little spicy – Jalapeno Jelly makes a great condiment for so many dishes. Makes 3 Pints
Course Sauce
Cuisine American
Keyword canning, jalapeno, jalapeno jelly, jelly
Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 4 hours

Equipment

  • 3 Pint Sized Canning Jars with lids and rings

Ingredients

  • 5 Jalapenos finely diced
  • 1 Red Bell Pepper finely diced
  • 1 Green Bell Pepper finely diced
  • 4 cups Sugar
  • cup White Vinegar
  • oz Pectin

Instructions

  • Prepare all of the ingredients.
  • In a large pot over medium high heat, combine all of the ingredients. Bring to a boil and let boil for 5 minutes. Remove pot from heat.
  • Ladle jelly into each jar leaving ¼ inch head space. Place lid on jar and screw on ring to seal. Let stand on counter for 30 minutes then place in refrigerator for at least 3½ hours.
  • Will keep for 4 weeks unopened in refrigerator, 1 week once opened.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Pecan Crusted Chicken

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Sometimes your chicken needs a little something extra, a little something different. Pecan Crusted Chicken is an excellent twist on an oven fried chicken. You get a crispy crust with a juicy piece of chicken. Pecans have a buttery flavor with a sweet nuttiness.

Pecan Crusted Chicken

If you wanted to make this keto – you could use some gluten-free bread crumbs or replace it with a low carb flour like King Arthur’s Measure for Measure. But really the small amount you use, would not totally kick you off your diet.

You could do a couple of different sauces with this chicken. A honey mustard sauce would be really good. You could also do a maple bourbon type sauce. I went with a lemon garlic sauce along with some angel hair pasta.

Pecan Crusted Chicken with Lemon Garlic Sauce

You could use a food processor to chop up the pecans, but be careful not to turn it into pecan butter. You would probably want to use the pulse function. It’s okay to leave a few bigger chunks to give the chicken more texture. I just used a large nice and chopped them by hand – it doesn’t take much time and you don’t get as much dust.

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Pecan Crusted Chicken

A buttery, nutty, crispy oven baked chicken
Course Main Course
Cuisine American
Keyword baked chicken, Chicken, pecan
Prep Time 15 minutes
Cook Time 35 minutes
Servings 6

Ingredients

  • 8 Chicken Breasts cut in half
  • cup Pecans chopped fine
  • ½ cup Bread Crumbs
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Garlic Powder
  • 2 Eggs Beaten
  • 3 tbsp Avocado Oil

Instructions

  • Prepare all of the ingredients. Preheat oven to 375deg.
  • Make a dredging station: Plate 1 – combine eggs, garlic powder, salt and pepper. Plate 2 – combine pecans and bread crumbs. Dip piece of chicken in plate 1 and then plate 2. Repeat with remaining pieces of chicken.
  • In a large saute pan over medium high heat, add half of oil. Cook each piece of chicken for 4 minutes on each side and remove to a baking rack on a baking sheet. Add more oil as needed until all pieces have been toasted.
  • Place baking sheet in oven for 25 minutes. Let rest for 5 minutes before serving.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Ham & Potato Soup #SlowCooker

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A hearty, creamy, simple soup perfect for any night of the week – Ham & Potato Soup is a an excellent slow cooker meal. It is so quick to put together and smells absolutely divine all day while it’s cooking. Your family is going to be so happy to come home from a day in the snow or a hard day’s work to this delectable soup.

Ham & Potato Soup

Most people over look leeks or think they are some odd strange vegetable. Really it is just a milder, sweeter flavor of onion or scallion. They add such a depth of flavor to soups and also really help with thickening it up. Leeks balance so well with potato that I almost always include them in my potato based soups.

Ham & Potato Soup

I didn’t have a side dish with this soup but if I was going to do I probably would have done a jalapeno cheddar corn bread (just add some diced up jalapenos and cheddar cheese to your favorite corn bread mix).

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Ham & Potato Soup

A hearty, creamy, simple soup perfect for any night of the week.
Course Main Course
Cuisine American
Keyword comfort food, Ham, potato, slow cooker, soup
Prep Time 10 minutes
Slow Cooker Time 6 hours
Servings 6

Equipment

  • Slow Cooker

Ingredients

  • 2 lb Ham diced (½ inch pieces)
  • 8 Yukon Gold Potatoes peeled and diced (½ inch pieces)
  • 1 Leek halved and thinly sliced
  • ½ Yellow Onion diced
  • 3 Garlic Cloves minced
  • 6 cups Chicken Broth
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1 tsp Rosemary
  • 1 tsp Parsley
  • 1 cup Heavy Cream
  • 1 cup Parmesan Cheese shredded

Instructions

  • Prepare all of the ingredients.
  • Add everything EXCEPT the heavy cream and cheese to the slow cooker. Cover with lid and set to low for 6 hours.
  • After 5 1/2 hours, remove roughly a third of the liquid, with a few potatoes but avoiding ham chunks to a bowl. Using a immersion blender, blitz until creamy. Add heavy cream and cheese to bowl and return to slow cooker. Stir to combine and replace lid. Let cook for remaining 30 minutes.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Lazy Lasagna

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Sometimes you get a hankering for homemade lasagna but just don’t have the time to devote to the laborious process of creating the layered delight. Lazy Lasagna to the rescue! You have all those great flavors and textures with considerably less effort involved. My boys practically licked the baking dish to get ever last bit of this lasagna eaten.

Lazy Lasagna

This dish is also a great way to use up broken lasagna noodles or all those boxes that have 3 noodles left over – we all have them! The sauce is also great over any type of pasta you have on hand. You could use different pastas in this dish – just make sure that you don’t cook them all the way before adding to the sauce. The pasta will be come mushy while it bakes. You are only giving it a little jump start when you boil it, so that the whole things doesn’t have to be in the oven for as long.

Lazy Lasagna

I served it with some toasted bread. You could make garlic bread or a nice green salad. Caesar salad also goes great with lasagna.

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Lazy Lasagna

A much faster version of homemade lasagna for a weeknight meal
Course Main Course
Cuisine American, Italian
Keyword casseroles, ground pork, lasagna, tomato sauce
Prep Time 10 minutes
Cook Time 45 minutes
Servings 6

Ingredients

  • 1 lb Lasagna Noodles broken into 2-4 inch pieces
  • 24 oz Ricotta Cheese
  • 2 cup Mozzarella Cheese shredded
  • 1 cup Parmesan Cheese shredded
  • 1 lb Italian Sausage ground
  • 3 Garlic Cloves minced
  • ½ Red Onion diced
  • 2 tbsp Avocado Oil
  • 1 28oz can Crushed Tomato
  • 2 15oz can Tomato Puree
  • 1 tsp Italian Seasoning
  • 1 tsp Red Pepper Flakes
  • 1 tsp Fennel Seed
  • 2 tsp Parsley

Instructions

  • Prepare all of the ingredients. Start water boiling for pasta. Preheat oven to 400deg.
  • In a large saute pan over medium high heat, add oil, onions and garlic. Cook for 3 minutes then add Italian sausage. Break up to crumbles and cook for 7-9 minutes (until you no longer see pink). Add tomatoes, Italian seasoning, red pepper flakes, 1 tsp parsley and fennel seed. Reduce heat to medium low and let simmer.
  • Add broken lasagna noodles to boiling water and cook for 6 minutes. Drain in colander and rinse with cool water. Add to tomato sauce pan and stir to combine. (do not cook the noodles all the way through, they will become mushy if you do)
  • In a bowl, combine ricotta, 1 cup mozzarella and ½ cup parmesan.
  • In a 13×9 baking dish, pour noodle and sauce mixture. Spoon dollops (about 2 tbsps) of cheese mixture evenly through baking dish, pushing then down slightly to be submerged in the sauce. Sprinkle top with remaining cheese and parsley. Place in oven for 30 minutes.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Bourbon Bacon Jam

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If you have never tried bacon jam, you have been seriously missing out on one of the tastiest condiments to ever grace a burger! Bourbon Bacon Jam is so incredible delicious – your family is going to flip. It is also pretty easy to make – so it’s win-win.

Bourbon Bacon Jam

While it does not photograph well – the blast of flavor makes up for it in spades. The combination of brown sugar, bourbon, vinegar and pepper is just amazing. I served this atop a beef burger with white cheddar cheese and arugula that I dressed with balsamic vinegar and avocado oil on a toasted ciabatta bun. It was nothing short of divine.

Bourbon Bacon Jam Burger

You could also use it over the top of pretty much any grilled piece of meat – chicken, steak, pork. It would be wonderful in a brisket taco too! You really can use it in lots and lots of ways. If you do have any left when you make it, you can store it in an air tight container for 2-3 days.

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Bourbon Bacon Jam

A delicious sweet and spicy condiment that you are going to want to put on everything.
Course Sauce
Cuisine American
Keyword bacon, bacon jam
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6

Ingredients

  • 1 lb Bacon cut into ¼-inch pieces
  • ½ White Onion finely diced
  • 4 Garlic Cloves minced
  • cup Apple Cider Vinegar
  • cup Bourbon
  • cup Water
  • ¾ cup Brown Sugar
  • 1 tsp Black Pepper
  • ½ tsp Cayenne

Instructions

  • Prepare all of the ingredients.
  • In a saute pan over medium high heat, add bacon. Cook until crispy then add onions and garlic and cook for 5 minutes (onions should be translucent).
  • In a bowl, combine the remaining ingredients. Once the onions are cooked through, add mixture to pan. Bring to a boil and let cook for 3 minutes.
  • Reduce heat to medium low and let simmer for 15-20 minutes, stirring occasionally. Most of the liquid will cook off and you will be left with a syrupy jam.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS