Everybody needs a little jam on their biscuits in the morning, and I found an amazing site for Holiday Jams.
Cranberry Jalepeno is my favorite.
Grab your trio and a trio for a gift from Madison Creek Farms!
Category Archives: Sauces & Toppings
Incredible Fish Nachos
I know everyone has heard of fish tacos by now, but these are even more amazing… YUM
For the longest time, I wasn’t really a fan of fish tacos, then we made them at home and I fell in love. Tonight, I didn’t have any taco shells so we had nachos and I needed extra sauce, so I mixed up a light dill and lemon sauce to go with them… YUM Delicious.
Pssst…. I get my fresh ground dill from Sage Hill Farms.
Fish – about 2 lbs of fish, scramble fried in very little oil. (I had ocean perch, but I’m sure about any kind would work well.)
Toss in about a tablespoon of fresh ground dill, 1/4 teaspoon of Cheyenne pepper, 1/2 teaspoon garlic powder.
Shred a half head of lettuce fine and toss lightly with a diced tomato and 1/2 onion diced.
Spread chips over a plate and layer on lettuce mixture, white shredded cheese and about 1/2 cup of fish.
Top with lemon/herb sauce (recipe below).
Serve with lime wedges and corn salsa on the side.
Lemon & Herb Sauce
1 cup mayo
1/2 cup lemon juice
1 tablespoon fresh ground dill
1/2 teaspoon cheyenne pepper
Drizzle over top of taco/nachos.
My kids (who don’t like fish) love this dish. Even the grandkids love this recipe.
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Apricot Glazed Chicken and Rice Dinner
Here’s a family favorite, takes about twenty minutes to prepare from start to finish, and you’re sitting down to dinner.
Put water on for rice – enough for 4 – 5 servings. Bring to a boil while you start chicken. Once boiling, add rice, cover and remove from heat.
In a cast iron skillet, sizzle chicken strips 3/4 per person in about 1 tablespoon of olive oil until white through. Add 1 – 6 ounce jar Smuckers Apricot Preserves (unless you have homemade preserves – then use those). Toss lightly. (Less or more depending on how many you’re cooking for.)
Steam Broccoli Spears on top of stove while everything else is cooking.
If you’re having company, or just want to serve dessert, our favorite with this meal is a cherry pie or quick cherry compote with real whipped cream. You can always have one ready and in the freezer, or whip one up while you’re putting together the rest of the meal. Definitely worth waiting for is this Cherry Dessert!
Goat Cheese Steak Sauce
Goat cheese, olive oil, garlic, chives, goat milk, (tiny bit of vinegar), minced onion, salt, pepper, parsley, dill seed, and just enough Worcestershire sauce to make it turn a creamy brown color.
You can mix up a little or a lot, depending on the number of steaks you’re going to be serving. Heat olive oil, add fresh garlic, herbs, and simmer to soften. Add equal amounts of goat cheese, goat milk and about a teaspoon of vinegar for each cup of sauce allow to thicken slightly (adjust vinegar to taste and ALWAYS use Apple Cider Vinegar). Add dry herbs and seasonings, stir to moisten. Add Worcestershire sauce to darken sauce to a creamy brown color – about the color of coffee with cream – and serve over grilled beef steak.
You can always adjust seasonings to taste. I’ve been known to add Cheyenne pepper, oregano, or other seasonings if the meal or my taste buds require them.
This is also delicious on a hamburger “Red Robin Style.”
Recipe by Jan Verhoeff