Texas Pepper Jelly carries Messermeister cutlery, and it’s the BEST! I have several Messermeister kitchen knifes, and they’re my favorite ones.

The curved knife in the picture is the Messermeister Park Plaza 6-inch curved semi-flexible kitchen knife, and it’s perfect for paring, peeling, slicing, and pretty much everything you’d need a smallish, razor-sharp knife for, in your kitchen. I like the curved knives best, and the Messermeister Park Plaza curved knife is awesome!

The Messermeister ParkPlaza knives aren’t the only ones carried on the Texas Pepper Jelly website, either: Messermeister offers high-end cutlery in the Meridian elite, San Moritz elite, Park Plaza, Four Seasons, and Asian Precision lines. Messermeister also carries all kinds of scissors and other cutlery accessories.

These fine Messermeister knives make wonderful gifts, too.

If you have any questions about Texas Pepper Jelly or any of our other fine products, please feel free to email us at sales@texaspepperjelly.com, or phone us at 713-702-3489

Now, this recipe will seem odd to many of you, and frankly, I wasn’t sure how it would turn out, myself.

And exactly how did it turn out, you may ask?

It was awesome.  There’s not a single bite of it left over!

With our dinner tonight, we had Pineapple Habanero Potato Salad!

Here’s what you need:

Ten large potatoes: peeled, cubed, and boiled.  Drain and set aside.

Eight large dill pickles.  Chop LARGE and set aside.

One large onion.  Chop finely and set aside.

One green pepper.  Chop LARGE and set aside.

Two boiled eggs.  Peel and chop and set aside.

One small jar of red pimento.  Open and drain.

3/4 cup of Miracle Whip.

One tablespoon cheap yellow mustard.

1/3 cup of Pineapple Habanero Pepper Jelly

Tiny dash of salt, if you must.

Now, dump the drained potatoes into a large bowl, and throw everything else in there with them.  Mix thoroughly but carefully, so you don’t mash the potatoes.  Cover the bowl tightly, and put it in the refrigerator.  Potato salad is best cold, you know.

Our supper tonight consisted of: Leftover BBQ chicken, brussel sprouts, and pineapple habanero potato salad.  It was a lovely, informal supper and my husband and son devoured every bite of everything on the table.  Pineapple Habanero potato salad has been requested for this weekend.

Back in the olden days, doctors (and mothers) put hot poultices on a sick person’s chest, to help calm down the coughing.  When I say “hot” poultice, I mean both hot with heat and hot with peppers.

People who live in cultures where a lot of hot-with-peppers foods are eaten don’t have nearly as many colds and coughs as do people who don’t eat a lot of hot things.  Coincidence?  I don’t think so.

My son – who is a grown man but he still knows who his boss is, until he gets a wife, that is – was so sick last week that he asked if he could come home and be taken care of by. . . guess who?  So I drove up and brought him home and gave him some good mom-backrubs and some food and some general pampering; it had been a long time since I had him at home and helpless willing to let me snuggle on him.

I thought sure I’d have to take him to the emergency room, but on the third day, he sat up and said he felt TONS better.  Now, why do you suppose that is?  Just what got rid of that terrible, frightening cough?

Texas Pepper Jelly, that’s what.  I can’t prove it, but Texas Pepper Jelly on toast and on crackers was about all he could get down, and he said the warm feeling just went ALL THROUGH his entire body and felt wonderful.

He ate – and glowed – his way through an entire jar of Pineapple Habanero and a little over half a jar of Berry Medley Jalapeno, and an entire box of Ritz crackers.  He asked to take my only remaining unopened jar of Peach Habanero home with him, and I’m letting him take it because he’s been siiiiick.

Thank you, Texas Pepper Jelly.  I know you’re not medicine, but your hot goodness helped my son get over an awful cough and fever.  I have a feeling he’ll be ordering a few jars himself; after all, Texas Pepper Jelly goes so fast here at my house that nobody can ever DEPEND on there being some here.  Oh, there usually is, but sometimes, we’re still waiting for it to arrive.

Texas Pepper Jelly.  Mmmmmmm.  No household should EVER be without it!  My seldom is.  We LOVE IT!

We’re having chili again.  Actually, we had chili last night, and we’re having it again tonight.  Probably, we’re going to have it Saturday, too.

The last time we had chili, I dumped a jar of Texas Habanero Salsa in it, and the chili became something you’d taste at a professional chili-maker’s contest.  It was fantastic.

Well, last night, I forgot to put the salsa in the pot, and as my husband and visiting son sat at the table eating dinner, they looked at each other and then at me, and finally my husband said, “Did you forget to add something to the soup, hon?”

“I don’t think so,” I replied, puzzled.

My son then got up, went to the refrigerator, took out the half-full jar of Texas Habanero Salsa, unscrewed the lid, and poured it all into the chili pot.  He got a new bowl out of the cupboard for himself and for his dad, and they both refilled their new bowls with the Texas Habanero Salsa chili, and set to.

Excuuuuuuse me.  I won’t forget again.

Texas Habanero Salsa makes a pot of chili into a masterpiece of cuisine.  It really does.

We had Chinese stir-fry last night, and we’re having the leftovers today.  It was so good, I made a double batch, and I’m really glad I did because this is a dish a person just can’t ever have too much of!

It’s really just chicken stir fry, made with slivered chicken and a package of frozen stir-fry vegetables, only instead of seasoning it with teriyaki or duck sauce, I poured half a jar of Pineapple Habanera pepper jelly in it.  I’ve made stir-fry with pepper jelly before, but this is the first time I’ve used frozen Chinese vegetables instead of the week’s worth of leftover veggies. 

Honestly, the smell of this stir-fry made even the cats sit up and take notice!  My husband usually sits down and rests in the family room when he gets home from work, before he comes upstairs, but last night, the smell of the pineapple habanero stir-fry lured him up here straight from the garage.

It’ll do it again tonight, too.

Just get a big skillet and spray it with low-fat Pam.  Open a package of frozen stir-fry vegetables and dump them into the pan.  Add the slivered, cooked chicken, and stir until the vegetables are ALMOST done.  Add the half-jar of pineapple habanero pepper jelly and stir until veggies are completely done.  Serve over brown rice, and you’ve got a meal.  A delicious. wonderful-smelling meal!

The Texas Pepper Jelly website has so many different products on it, and every one of them is fantastic!

For example, the Messermeister Cutlery page has some of the finest knives you’ll ever find, anywhere.

Those readers who linked to us during our most recent Blog Contest have probably received their knives by now.  It would be lovely if those lucky recipients would comment and let us know how they like their knives!

While it’s on my mind:  If you signed up for our free eCookbook, and haven’t received it yet, please let us know in the comments.  We do NOT want to leave any one out, and if we did, it was an accident.  That eCookbook is wonderful; I use mine all the time.

I own a few Messermeister knives, and they are my very favorite knives in the whole drawer.  Sharp, and easy to hold and use, my Messermeister knives from Texas Pepper Jelly make my “kitchen cutting” so much easier.  I do love a razor-sharp knive, and Messermeister knives certainly fulfill that requirement!

In fact, I have been completely satisfied, and MORE, with every product I’ve ever sampled or ordered from the Texas Pepper Jelly website.  Not only are the products superior in every way, the customer service is also superior.  The shipping is reasonable and VERY fast.

To put it bluntly:  Texas Pepper Jelly is a fantastic company, with excellent products and equally excellent customer service.  Period.  I have nothing but praise for it.

Our readers who love a good Blog Contest:  We love them, too.  Keep reading our blog, because it won’t be long before we announce still another one.

If you like to grill your meats, you probably want YOUR ribs, burgers, chicken, etc. to be the best anybody has ever eaten in their entire LIVES!  That’s a pretty tall order, because an awful lot of people can put some awfully good BBQ on our plates.

However, if you use Texas BBQ rubs, yours will be the best, and people will marvel, and there will be NO WAY you can ever grill enough to satisfy everyone; someone will always wish there were more.

Our Texas BBQ rubs will make everybody’s taste buds applaud, and bet for an encore!

We’ve got three kinds of BBQ rubs:  our Original, which goes on EVERYTHING; our Brisket Blend, which makes my mouth water just thinking about it; and our newest rub, our Texas Wild, which is so good, it defies description in words only. You’ve just got to taste it to understand.

Can’t make up your mind which Texas Rub you want?  Why not just order our Texas Trio?  You’ll get one of each kind!

Sometimes, the best recipes are those we sort of “fall into” accidentally, or by trial and error.

Last night, for example, we had chicken stir-fry and rice, and just to see how it would go, I dumped half a jar of Peach Habanero Pepper Jelly into the skillet with the chicken and vegetables.

The first thing we noticed was the aroma – the kitchen smelled so good, my husband came up from the family room downstairs and asked me what I was cooking that smelled so wonderful!  I told him I poured Peach Habanero Pepper Jelly into his stir-fry and he said, and I quote, “I can tell already that it’s going to be awesome.”

And it was.

I make stir-fry with leftovers most of the time, and last night, we had leftover corn, peas, broccoli, and about three tablespoons of boiled potatoes.  I added some chopped onion, a can of mushrooms, and some water chestnuts, and sauteed it all in just a tiny little bit of olive oil before adding the thin strips of cooked chicken.

After it was all hot – it was all left over and already cooked, remember – I added the Peach Habanero Pepper Jelly.  I stirred it around until it simmered, and called Tim to dinner.

We poured the stir-fry over brown rice and feasted.  It was so good, there was NONE WHATSOEVER left over.

Peach Habanero Pepper Jelly, from Texas Pepper Jelly.  That meal was last night, but as I sit here typing, it’s all I can think about.

No soy sauce, no duck sauce, none of the usual Chinese flavoring I usually put into stir fry – just a pan full of sauteed leftovers and half a jar of Peach Habanero pepper jelly.  Super quick and super delicious.

Start saving your leftover vegetables today!!!!

My newest Texas Pepper Jelly order was delivered the other day, so of course we’ve been feasting on it all weekend.  Our favorite Pineapple Habanero?  One jar is already gone, and a second jar will be before the night is over.  The Berry Blend is in the crockpot with the pork, and the Peach Habanero is awaiting the arrival of our daughter, who will no doubt devour the whole big jar in one sitting.  The Texas Habanero Salsa will disappear the moment our son sees it; he likes to eat it right out of the jar, using those big Tostitos White Corn Tortilla Chips instead of spoons.

My entire family has been crazy about Texas Pepper Jelly products since the first day we heard of them.  I’d read for years that people who eat a lot of hot peppers don’t get ill as much as people who don’t, and I was always skeptical of such stats.  I will have to admit, though, that since the first day we discovered Texas Pepper Jelly products, nobody in my family has been sick a single day.

Maybe there’s something to it, after all!

Whether there is, or not, we are avid Texas Pepper Jelly fans, and there’s no turning back now!

Chili is such a versatile food; it’s always welcome on cold nights, and it’s an excellent way to use up some leftovers because there really isn’t much you CAN’T put in a pot of chili, as long as the seasoning is right.

We had chili for supper tonight, and when I make chili, I make it in a huge pot because I haven’t learned how to cook without taking into account the children’s appetites yet.  The children are grown up and living on their own, but my pots of chili are still huge.  That’s okay, though, really, because chili is one of those foods that improves with re-heating.

There wasn’t as much chili left after tonight’s supper, though.  That’s because it was the best-tasting chili that’s ever been in my house.  What made it so extra-yummy?  The jar of Texas Gourmet Habanero Salsa I dumped into the pot, that’s what.

That jar of Texas Gourmet Habanero Salsa made such a positive difference, it was unbelievable!  I mean, my chili was always pretty good, but tonight it was DELICIOUS.

Try adding a jar of Habanero Salsa to your pot of chili.  I’m serious; that chili was so good, my husband didn’t even WANT his usual grilled cheese sandwich accompaniment-to-chili; he just wanted more chili.