Leftover ham and/or turkey
Gouda or Swiss cheese
Honey mustard or spicy mustard
WV Fruit and Berry Cherry Jalapeno Pepper Jam
Use a white or wheat Bolillo roll or your favorite sandwich bread
Slice the roll and lay open flat on a baking pan. Spread on your favorite mustard on the bread, then add the ham and turkey. Place the cheese on top and bake in the broiler on low, until the cheese is melted. Take the sandwich out of the broiler and add the Cherry Jalapeno Pepper Jam on top. Put the sandwich halves together, cut and serve.
4 salmon filets, about 1 inch thick
½ cup grated onion
1 tsp. Worcestershire sauce
1 tsp. paprika
4 Tbs. butter (optional, can use olive oil or spray)
Salt to taste
WV Fruit and Berry Cherry Jalapeno Pepper Jam, to pour over the finished filets
Place the salmon filets in a 9 X 13 baking pan. Melt the butter in a small skillet and sauté the onion and Worcestershire sauce until the onions become transparent.
Brush the onion mixture lightly over the filets and bake at 350 degrees for 30 minutes.
Heat the Cherry Jalapeno Pepper Jam, or any one of our three flavors of pepper jam, for 15 seconds in a microwave safe dish, stir and pour over the finished filets. You can use our Cherry Preserves instead, if you don’t like the heat in the Jalapeno. The sweet sauce adds so much to the taste of the salmon.
Who doesn’t like a good grilled cheese sandwich?
This is our favorite:
USE GOOD ITALIAN BREAD. We like our local Italian Breads.
Make a grilled cheese the way you would normally do, adding any one of our three Jalapeno Pepper Jams, or try Strawberry Jam or Cherry Preserves. Spread one side of the bread with jam, assemble the sandwich and grill.
We love them all!
Bob and Becky
¼ Cup WV Fruit and Berry Peach Preserves
¼ Cup honey
2 Tbsp. soy sauce
2 Tbsp. minced fresh ginger
6 Cloves garlic, minced (1 Tbsp.)
½ tsp. cayenne pepper
¼ Cup cider vinegar
8 bone-in chicken thighs (3 ½ to 4 lb. total)
- Place the oven rack in bottom third of oven. Preheat oven to 400. For glaze, in a small saucepan combine fruit preserves, honey, soy sauce, ginger, garlic, and cayenne. Heat over medium-low heat until fruit preserves is melted. Remove and stir in vingar, cool.
- Line a 13×9-inch baking pan with foil. Arrange chicken in single layer. Pour peach glaze over chicken, turning pieces to coat. Arrange pieces skin sides up. Bake, uncovered, 40 to 45 minutes or until done (175 F in thickest part) and tops are browned, brushing with glaze two times during baking. Skim fat from pan juices, serve juices over chicken. Makes 8 servings.