This is one of my favorite chili recipes, with a secret nutritional boost from canned pumpkin! You can adapt the recipe to use what you have on hand. No ground beef? Use ground turkey, chicken or even leave the meat out, just add an extra can of beans. No kidney beans? Mix it up and use pintos, black beans or garbanzos.
This is one of my favorite chili recipes, with a secret nutritional boost from canned pumpkin! You can adapt the recipe to use what you have on hand. No ground beef? Use ground turkey, chicken or even leave the meat out, just add an extra can of beans. No kidney beans? Mix it up and use pintos, black beans or garbanzos.
8 oz. Hard apple cider*the cook gets to drink the other 4 oz.
1tablespoonchocolate syrup or cocoa powder
1tablespoongranulated sugar
3tablespoonschili powder
Servings: with leftovers
Instructions
Heat a large stock pot over medium high heat. Add ground beef, diced onions, garlic and 1 teaspoon kosher. Cook until meat is browned, drain fat and return meat/onion mixture to the pot.
Over medium heat, stir in cumin, chili powder, cayenne pepper, and chipotle peppers in adobe.
Add tomatoes and their juice, tomato sauce, beans, pumpkin, hard cider, chocolate, and sugar.
Put a lid on the pot and simmer for one hour, stirring occasionally. Taste for seasoning and adjust to your taste as necessary.
Serve with a drizzle of yogurt or sour cream, grated cheese, cilantro, tortilla chips or cornbread.
We created this recipe for the Southern Home & Garden Show using our favorite products from the Ingles Deli. A real crowd pleaser, this delicious tray of sandwiches are smoky, savory and sweet and perfect for tailgating and entertaining.
We created this recipe for the Southern Home & Garden Show using our favorite products from the Ingles Deli. A real crowd pleaser, this delicious tray of sandwiches are smoky, savory and sweet and perfect for tailgating and entertaining.
14 oz. jarUnicoi Preserves Apple Cider Pepper Spread
12Kings Hawaiian Savory Butter Rolls
1/2lb.Boars Head Baby Swiss Cheese, sliced thinly
1/2 lb.Boars Head Smokemaster Beechwood Smoked Ham, shaved
1/2lb. Boars Head Black Forest Turkey Breast, shaved
Yellow Mustard
Optional:Minced parsley and apple slices
Sauce ingredients:
4 tablespoonsbutter, unsalted
1/4 teaspoonOnion Powder
1/4 teaspoonLawry's Seasoned Salt
Servings:
Instructions
Sauce:
Melt butter and whisk in onion powder and seasoned salt.
Set aside and make sandwiches.
Sandwich:
Preheat oven to 350 degrees.
Slice rolls in half horizontally so you have a top and bottom half, not tearing rolls apart.
Place bottom half of rolls on a baking sheet.
Spread the bottom layer of rolls with about half a jar of Unicoi Preserves Apple Cider Pepper Spread, then layer the shaved ham, add a layer of sliced cheese, then the shaved turkey and another layer of sliced cheese.
Spread yellow mustard lightly on the cut side of the bun tops, then place it on top of the meat and cheese and bottom bun.
Use a silicone brush and brush the sauce on the assembled sandwiches.
Wrap with foil and bake in a preheated oven for 20-25 minutes or until cheese is melted. Remove foil and bake for another 5 minutes to lightly brown the buns.
Optional: Sprinkle with finely minced parsley and serve with apple slices.
Make ahead directions: Assemble sandwiches but do not sauce them. Place sandwiches back in original Kings Hawaiian tray and bag, store in refrigerator or cooler until needed. When ready to serve, simply make the sauce then brush sandwiches with it and follow above baking directions. Sandwiches may need to bake a little longer with the foil on depending on how cold they are.
Our good friends at Lane’s BBQ originally posted a recipe for a double smoked ham glazed with a glaze featuring our Salted Caramel Peach Spread. It was too good not to share, so with Ryan’s permission, I tweaked his recipe a bit and included tips for cooking on the Big Green Egg. You start with a pre-cooked, spiral sliced ham, add rub and smoke, then glaze with a delicious glaze that forms a beautiful crust. The end result is a smoky, slightly spicy, sweet ham that your family and friends will devour and crown you the king of the grill. Cooking your holiday ham on the Big Green Egg frees up your conventional oven for casseroles and other tasty things. Give it a try and let us know what you think!
Double Smoked Glazed Ham
Print Recipe
Double Smoked Ham glazed with Salted Caramel Peach glaze.
Remove ham from its package, blot dry with paper towels and set on a sheet pan. Liberally season with Lane's BBQ Sweet Heat rub on all sides. Let the ham sit at room temperature while you prepare your grill for indirect cooking.
Prepare your Big Green Egg
Load your Big Green Egg with lump charcoal and place 4 - 5 apple wood chunks in the fire box, nestled down in the lump. Light the coals in several spots, wait 5 minutes, put your platesetter or conveggtor in, legs up. Place your foil pan on top of the platesetter and add your apple juice or water to the pan. Place your grate on top of the platesetter, close the lid and let the grill preheat to 250 degrees.
Prepare the glaze
In a saucepan over medium heat, add the butter, brown sugar, Salted Caramel Peach Spread and salt. Heat the glaze until the butter is melted and the sugar is dissolved. Continue cooking the glaze, stirring occasionally, until it has liquefied and reduced slightly to a nice thick consistency. Keep the glaze warm until you coat the ham.
Cook the ham
Once your dome temperature has reached 250 degrees, place the ham on your grate, centered over the foil pan. I place my ham cut side down, as that is the largest side and allows the ham to take up the apple wood smoke readily. Essentially, you are only reheating the ham so it’s ready to roll when it reaches around 140 degrees. A 10-12 lb ham will take around 3 hours. Once the ham reaches an internal temp of 120 degrees, pour the glaze over the top then continue smoking until it reaches 140 degrees. Remove from smoker, cover loosely with foil and let rest for about 30 minutes. Slice & Enjoy!
Firecracker Salmon is our patriotic themed dish this year. We used our Apple Cider Pepper Spread to glaze cedar planked salmon and jalapeno poppers and cooked it on our Big Green Egg. We used a western red cedar plank from our friends over at Pappy’s Cooking Planks. We served this with cream cheese stuffed, bacon wrapped jalapeno poppers that we cooked on a separate plank. We glazed the poppers too, because why not?
Firecracker Salmon
Print Recipe
Apple Cider Pepper Spread glazed sockeye salmon, cooked on a cedar plank on the Big Green Egg.
Soak your cedar plank in apple cider for at least two hours. While your plank is soaking, drizzle the salmon filet with olive oil and dust with spice rub. Cover salmon with plastic wrap and refrigerate until ready to grill.
Prepare your Big Green Egg
Prepare your Big Green Egg for direct cooking, and adjust your daisy wheel and vent to maintain 350 degrees. Place your cedar plank on the grate and allow it to preheat for 1 minute.
Cooking Instructions
Place the salmon filet skin side down on the cedar plank. After 5 minutes of cooking, brush the salmon with the Apple Cider Pepper Spread. Cook the fish until the internal temperature is 145 degrees. The total cooking time will depend on the size and thickness of your filet. Total cooking time for our filet was 14 minutes.
Preheat oven to 350 degrees.
Open ham packaging and drain all liquid, then pat ham dry with paper towels.
Score the skin in a diamond pattern, and place on a shallow roasting pan. We used our broiler pan and rack, it's ideal.
Roast approximately 45 minutes, then, using a basting brush, glaze the ham with Unicoi Preserves Apple Cider Pepper Spread.
Roast until internal temperature reaches 150 degrees. Keep an eye on it and if the ham starts to get too dark, tent it with aluminum foil and continue to cook until the internal temperature of the ham reaches 150 degrees.
Let ham rest 20-30 minutes. then transfer to a clean cutting board and slice to serve. While the ham is resting is the perfect time to cook a pan of biscuits. We used frozen biscuits and followed the package directions for baking them. Brushing them with melted butter when they are almost done is delicious.
Serve ham with biscuits, Unicoi Preserves Strawberry Vanilla Spread, aged cheddar cheese and Habersham Cherokee Rose.
1 1/2lbs.Wright’s Thick Cut baconDiced into approx. 1/2 inch pieces
9 oz.Unicoi Preserves Apple Cider Pepper Spread
Shrimp
3lbs.Georgia Wild Caught Shrimp
Kosher Salt & Black Pepperto taste
2 tablespoonsUnsalted Butter
2 tablespoonsOliver Farm Peanut Oil
Pan sauce
1 1/2 cupsHabersham Vineyard Signet Wine
1/2lb.Mountain Fresh Creamery Butter
Garnish
Fresh chopped chives
Servings:
Instructions
Grits
Combine water, salt, cream and butter in stockpot, stirring in grits over high heat. Stir constantly until boiling to prevent grits from clumping. Lower heat to simmer, cover with lid, stirring occasionally for approximately 30 minutes, adding water if the grits get too thick. Stir in cheese, taste for salt and adjust if necessary. Cover and keep grits warm over low heat.
Candied Bacon
Cook bacon over medium heat until browned, drain off bacon grease, return bacon to pan.
Add 9 oz. jar Unicoi Preserves Apple Cider Pepper Spread to bacon. Cook over medium heat, stirring constantly. Reduce the liquid until almost evaporated. Remove candied bacon from pan to a Silpat or parchment paper. Spread out to cool.
Shrimp
Peel and de-vein shrimp. Rinse shrimp and pat dry, then season lightly with kosher salt and black pepper.
Heat 2 T. unsalted butter and 2 T. Oliver Farm Peanut Oil in a skillet over medium high heat.
Add shrimp to hot pan in batches, don’t crowd the pan! Sear one minute per side and remove shrimp from pan.
Pan Sauce
Add 1 ½ cups Habersham Vineyard Signet Wine, turn up heat to hard simmer, add ½ lb. Mountain Fresh Creamery Butter and cook for 5-7 minutes, reducing sauce slightly. Taste for salt and adjust if necessary.
Return shrimp and juices to pan, toss to coat the shrimp and cook over medium heat, approximately 2 minutes.
To Serve
Ladle grits into bowl, top with shrimp, pan sauce, candied bacon and chopped chives.
