Pineapple Jam

Pineapple Jam

Homemade pineapple jam makes a tasty addition to any breakfast or brunch. It can also be served warm as a glaze for ham or roasted pork, or served on top of ice cream to make a tropical sundae.

One of the easiest ways to give a splash of tropical flavor to your morning toast is to create this delicious jam made from shredded pineapple. It is also great over ice cream or served warm with roasted pork or chicken. If you want to make use of the entire pineapple, reserve the rind in a zip-top plastic bag and refrigerate for future use.

PREP

10 minutes

COOK

1 hour 35 minutes

INGREDIENTS
  • 1 pineapple
  • 1 cup water
  • 2 cups sugar
  • Juice of 2 limes
DIRECTIONS
  1. Peel the pineapple and grate the flesh – you should end up with about 2 cups. Put the pineapple and water in a small saucepan and cook over medium-low heat until the pineapple is soft, about 35 minutes.
  2. Add the sugar and lime juice and stir to combine. Cook until the mixture has thickened, about 45 to 60 minutes. Spoon the jam into a 16-ounce jar with a tight-fitting lid. Store it in the refrigerator for up to 3 months.
YIELDS

2 cups

© 2011 Jadeworks Entertainment

Chips and Salsa

Chips and Salsa

Chips and salsa fresca are a favorite in nearly everyone's household. Try this simple recipe for fresh flavor. Spice it up with your favorite peppers!

Everyone loves chips and salsa! Serve this easy recipe at your next gathering or with your favorite Mexican dinner. It whips up quickly and the fresh ingredients beat store-bought flavor, hands down. Use this recipe as a baseline and experiment by adding your own favorite peppers, herbs and seasonings. For extra heat, substitute the jalapenos for habanero peppers. It’ll blow your top off!

PREP: 10 minutes
COOK: 10 minutes

INGREDIENTS

  • 2 cups hot water
  • 8 ripe plum tomatoes
  • 1/3 cup finely minced sweet white onion
  • 3 cloves garlic, minced
  • 1 jalapeno pepper, seeded and minced
  • 1/4 cup chopped fresh cilantro
  • Salt (optional)
DIRECTIONS
  1. Bring water to boil. Add tomatoes and boil until tender, remove from pot.
  2. Using a blender, combine the tomatoes, onion, garlic, jalapeno and cilantro. Blend until well mixed.
  3. Season to taste with salt.
  4. Serve at room temperature with your favorite tortilla chips.
  5. YIELDS: 3 cups.

    © 2011 Jadeworks Entertainment.

Arrabbiata sauce makes your taste buds sing

Arrabbiata Sauce

If your family loves spice the ways ours does, our Arrabbiata Sauce will take your pasta to a whole new level.

We always love to put a zesty spin on our favorite dishes. Kick your Italian favorites up a notch by turning a simple marinara into a spicy arrabbiata sauce. Your family will clamor for more whether you serve it over manicotti or your favorite pasta.

PREP: 10 minutes
COOK: 6 minutes

INGREDIENTS

  • 2 tablespoons extra-virgin olive oil
  • 6 ounces sliced pancetta, coarsely chopped
  • 2 teaspoons crushed red pepper flakes
  • 2 garlic cloves, minced
  • 5 cups marinara sauce

DIRECTIONS

  1. Heat the olive oil in a large soup pot over medium heat. Add the pancetta and sauté until golden brown, about 5 minutes. Add the red pepper flakes and garlic and sauté until tender, about 1 minute. Add the marinara sauce and bring to a simmer, then remove from the heat and let cool until ready to use.

YIELDS: 5 cups.

© 2010 Jadeworks Entertainment. All rights reserved.

Basic Marinara Sauce

Basic Marinara Sauce

Our Basic Marinara Sauce is filled with healthy veggies and slow cooked to perfection.

Preparing meals in advance makes it possible to get a homemade dinner on the table in a matter of minutes. If you love Italian food, you’ll want to start with this staple, a basic marinara sauce that will provide the base for numerous recipes, including spaghetti, lasagna and more.

PREP: 15 minutes
COOK: 1 hour 10 minutes

INGREDIENTS

  • 1/2 cup extra-virgin olive oil
  • 2 small onions, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 celery stalks, finely chopped
  • 2 carrots, peeled and finely chopped
  • 1/2 teaspoon sea salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper, plus more to taste
  • 2 (28-ounce) cans crushed tomatoes
  • 2 dried bay leaves

DIRECTIONS

  1. In a large pot, heat the oil over medium-high heat. Add the onions and garlic and sauté until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon each of salt and pepper. Sauté until all the vegetables are soft, about 10 minutes.
  2. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour.
  3. Remove and discard the bay leaves. Season the sauce with more salt and pepper to taste.

TIPS: The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using. This full-flavored, robust sauce also freezes well, so consider making a double batch to freeze in 2-cup portions. You can store it in resealable freezer bags for up to three months.

YIELDS: 2 quarts.

© 2010 Jadeworks Entertainment. All rights reserved.