Oh my gosh, look what we’re having for supper tomorrow night!  My family is going to LOVE this!

Our newest product, Texas Rib Candy, is the star of Texas Rib Candy Tacos, naturally.  Rib Candy is well-named, too; it’s so awesomely good, you might find yourself spilling a little on purpose just so you can spoon it up, plain!

This particular recipe uses Apple Cherry Habanero Rib Candy, and these tacos are so fantastic they’re almost dessert!  These are also the perfect summer taco, because they’re best served cold.

Main Ingredients:

juice of one medium lemon

1 teaspon Dijon mustard

1 teaspoon salt (do not leave out!)

2 cups shredded cooked chicken, dark or light (your preference rules here)

6 tortillas or taco shells, soft or hard

1 large apple, diced

1/2 cup cherries, pitted and diced

Apple/cherry salad, see recipe below

2/3 cup Texas Apple Cherry Rib Candy

cilantro leaves (leave this step out if your family doesn’t like cilantro)

Ingredients for apple/cherry salad:

1 medium apple, diced

1/2 cup cherries, pitted and diced

juice of 1/2 lemon

dash garlic

1 cup shredded lettuce

What to do:

Mix all of the main ingredients (except the shells) together and let them “set.”

Make a small buffet out of Texas Rib Candy Tacos by putting the main ingredients on a nice platter, and set the salad on another.  Don’t waste your time putting the rest of the Texas Rib Candy in the refrigerator; people will want more than they’ll get in the recipe itself.  In fact, I wouldn’t count on having any Texas Rib Candy left over at all.  Next time you order some, you’d better order several.  Seriously. It’s that awesome.

You might wonder, looking over this recipe before you begin, why there is so much apple and cherry in it.  After your crew tears into it, though, you won’t wonder any more.  You’ll know.

P.S.  Use fresh cherries.  DO NOT used maraschino cherries!

P.P.S.  Some people keep the shredded lettuce separate from the rest of the ingredients.  Do this however you wish; Texas Rib Candy Tacos are yummy good no matter what your method of serving preference might be!

Oh, what simple, nutritious, and wonderful meals we can serve our families, by using our crockpot!

Lasagna, traditionally an Italian dish, turns into a Texas dish with this recipe for Texas Lasagna!  Don’t expect to see or taste the same ingredients when you  bit into it, either.  Texas Lasagna is a whole new ball game!  A vegetarian ball game, in fact.

Ingredients:

1 small head of cauliflower, cored, cut into florets, and sliced.

3 plum tomatoes, chopped

1 15-oz. can black beans, drained

1 cup frozen corn

2 teaspoons chili powder

2 1/2 cups Monterey jack cheese, shredded

1 cup Swiss cheese, shredded

2 cups Texas Habanero Salsa

6 flour tortillas (or however many are necessary; the first time you make this will be your guide for next time.)

Sour cream

What to do:

Put the cauliflower, tomatoes, beans, chili powder, and corn in a large bowl.  Mix thoroughly.

Spray inside of crockpot with nonstick cooking spray, such as Pam, and spread vegetable mixture over the bottom.  Sprinkle with cheese, and spread salsa and sour cream over the top.  Cover with tortillas. Repeat layering until all ingredients (except 1/2 cup of salsa and the sour cream) are used, making sure the top layer is a tortilla layer. Be generous with your layers!

Put the lid on the crockpot and cook on high for about 3 hours, or on low for 6 hours.  Cauliflower should be tender before you serve it.  30 minutes before supper time, put the remaining cheese and the sour cream on top of the last layer and let the cheese melt.  (about 20 minutes)

Let the lasagna “set” for about ten minutes before serving.

Dig in.  It’s a messy, spicy, vegetarian crockpot DELIGHT of a meal!

Apple Jalapeno pepper jelly is soooo good, and there are too many ways it can be eaten to list in one post!  Therefore, I’ll give you one specific way, and just HINT about all the other ways.

Coughcoughcoughcoughicecreamcoughcoughcoughcough. . . .

But first, you have to eat your main dish; nobody will argue that one, once they find out what it is.

When it’s Glazed Apple-Chicken Stir Fry, don’t count on there being any leftovers.

Here’s how to make it:

Ingredients:

1 tbs olive oil

1 tsp. curry powder – any strength (suit yourself!)

garlic to taste

2 c. shredded cabbage (you can use cole slaw mix if you want.)

1 c. splintered carrots

1 large apple, peeled, cored, coarsely chopped

1/2 c. Apple Jalapena pepper jelly

1/4 c. golden raisins

3 c. cooked chicken, julienned

3 cups cooked rice, any kind

Heat the oil and curry in a large skillet over high heat; add garlic to taste.  Toss in the shredded cabbage, carrots, and apple; stir and cook for five minutes.  Then add pepper jelly and cook until the vegetables and apples are tender-crisp – just under ten minutes.  Add more pepper jelly to taste.

Add the raisins and chicken and mix thoroughly.  Add the rice and stir-fry for about five minutes, or until the cooked chicken is hot.

Garnish with whatever you like, and serve while it’s hot.

This recipe will serve 4-5 people with moderate appetites.  Double the recipe if you’ve got really hungry people to feed.

If you have ice cream for dessert, leave the pepper jelly on the table.

This being United Nations Day (October 24) I thought it would be good to post another recipe, this time from a United Nations country.

Many Americans shy away from ethnic recipes, and I’m not sure why! With the addition or subtraction of a spice here, or an herb there, most cultures’ foods are pretty much the same.

Today, you’re going to learn how to make breakfast, Dominican Republic style! It’s easy as can be, and so yummy good, your family will want you to make this again and again!

You will need the following ingredients, and your finished product will feed four people with moderate appetites:

6 large eggs

¾ (or so) cups of diced ham (or bacon, or ¾ cup of cooked sausage, or sausage links, or pulled pork, or shredded beef)

1 diced tomato (or one small can of diced tomatos)

1 diced green pepper

1 diced onion

1 tsp. vinegar, any kind

2 tsp. vegetable oil

2 tbs. milk (any kind)

½ cup pepper jelly, any kind (experiment and find your favorite for this dish; they’re ALL good!)

Salt to taste, if you feel you must have salt

Heat the oil in a large frying pan. Add everything except the eggs, milk, and the pepper jelly.

Sautee until the green peppers and onions are tender.

Drain thoroughly.

Add pepper jelly and mix thoroughly.

Set aside to “set.”

In the same frying pan (no need to rinse it out) put all six eggs, add a little milk, and scramble.

Put pepper jelly mixture, and the scrambled eggs, in separate bowls, and set them on your breakfast table.

Each plate should contain a serving of scrambled eggs, covered with the pepper jelly mixture.

Add some toast (the pepper jelly is good on toast, too!) and you’ve got a breakfast fit for a king.

Thank you, Dominican Republic, for sharing this fabulous breakfast recipe with us!

Many thanks to all who signed up for the free newsletter and pepper jelly sample.  This giveaway is now closed.  Keep an eye on our blog, though; we give stuff away ALL THE TIME!