Spicy Edamame
This is a quick and healthy appetizer that will keep you going back for more. It’s spicy, tangy, sweet and savory, all the things your mouth craves.
Ingredients:
- 2 tablespoons canola oil
- 1 pound frozen edamame (still in pods)
- 2 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1/2 cup Skylake Ranch Pomegranate Pepper Jelly
- 2 tablespoons chopped garlic
Directions:
In a saute pan over medium high heat, heat oil. Add all other ingredients and continue stirring until the mixture gets bubbly and edamame pods are tender. About 10 to 12 minutes. Pour on a plate and serve warm with a sprinkle of kosher salt.
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Brandy and Tart Cherry Pork Tenderloin
Here are two ways to prepare pork tenderloin. Lets be honest, once you try these recipes you will need to prepare two tenderloins to satisfy the eating frenzy. One is spicy and the other has a sweet glaze. The juice from the pan is to die for! Be prepared to soak it up with a hearty piece of bread.
Meat Prep:
- 1/2 cup Skylake Ranch Pomegranate Marinade
- 2 Tablespoons kosher salt
- Small tinfoil pan (about 8 by 10 inches)
Cherry Glaze:
- 1 cup Skylake Ranch Pomegranate Tart Cherry Jelly
- 3 Tablespoons Brandy
Pepper Glaze:
- 1 cup Skylake Ranch Pomegranate Pepper Jelly
Meat Prep:
Place both pork tenderloins in a resealable bag and cover with the Pomegranate Marinade. Place in refrigerator for 4 hours or overnight. Heat a grill to 350 degrees. Remove pork from marinade and cover each tenderloin with 1 tablespoon of kosher salt. Sear on grill for 3 minutes on each side. Place in the tinfoil pan and turn down burners by half (or place on cool side of the grill) and cover tightly with foil. Meanwhile place the Pomegranate Tart Cherry Jelly in a sauce pan and heat on medium high until bubbly. Add the brandy and cook for 2 minutes then remove from heat. After the pork has cooked for 5 minutes spoon 1/3 rd of the Pomegranate Cherry and Brandy mixture over one tenderloin then spoon 1/3 rd of the Pomegranate Pepper Jelly over the other, cover and repeat this till pork is 145 degrees in the center (about 15 minutes). Remove from grill and let it rest with foil on for about 10 more minutes. Slice and put any remaining jelly sauce on pork then put the drippings from the pan in a gravy boat to drizzle on to your liking.</div>
Pepper Jelly Meatballs
Pepper Pomegranate Crock Pot Meatballs
Looking for the perfect appetizer for your upcoming party? These Pepper Pomegranate Crock Pot Meatballs are delicious and insanely easy to throw together. They are a guaranteed crowd pleaser!
I can't stop thinking about these meatballs. At first I thought they were too spicy. I was super excited to try them and literally put a whole meatball in my mouth without thinking twice. I'm not one for super hot foods and I freaked out when I first tried them! Then I finished eating the meatball and realized it was pleasantly sweet at the end. What a great combo! I served these over rice for dinner and my entire family loved them.
If you've ever made the classic crock pot meatballs with the grape jelly, these are the evil genius to them. A much better, more flavorful version. Don't cook much? Perfect! These meatballs can be done one of two ways.
Method One: Buy a 2lb. bag of frozen meatballs. Pour them into your crockpot and add two jars of pepper pomegranate jelly to the crock pot. Heat on low for 6 hours or on high for 4 hours.
Method Two: Make homemade meatballs. Bake them in the oven, remove and pour the jars of jelly on top. Easy right?? Either way, you've got some amazing meatballs ready for dinner or as an appetizer.
Pepper Pomegranate Crock Pot Meatballs
Ingredients:
2 lb.s frozen meatballs
2 jars Skylake Pepper Pomegranate Jelly
1 cup water
Directions:
Pour the frozen meatballs into a large crockpot.
Add both jars of jelly and the water.
Set the crock pot to low for 6 hours or high for 2-4 hours.
Stir the meatballs once or twice while cooking.
Pepper Pomegranate Crock Pot Meatballs
Serve over rice or as an appetizer with cute little toothpicks!
Prep Time: 5 minutes Cook Time: 6 hours Total Time: 6 hours 5 minutes
Makes: 2 lbs meatballs Serving Size: 4 meatballs, 4 oz.
Spicy Shrimp Tacos
This is a very vertical recipe. You can use any fish you like; Tilapia, halibut, shrimp or even fish sticks! I understand you don’t really need a recipe for this. Basically you put the pepper jelly on the corn tortilla, top it with your ingredients of choice and gobble it up. But if you want a recipe….here it is.
Ingredients:
- 1 lb shrimp (deveined and no shells)
- 4 cloves of garlic, minced
- 1 tablespoon oil
- 1/2 teaspoon kosher salt
- Juice of 1 lime
Slaw:
- 2 1/2 cups shredded cabbage
- 1/2 cup cilantro, chopped
- 2 tablespoons rice vinegar
- 1/2 teaspoon sugar
- 1/4 teaspoon kosher salt
- 2 scallions, chopped
Toppings:
Skylake Ranch Pomegranate Pepper Jelly
- Thinly sliced radish
- 8 to 10 corn tortillas
Directions:
In a small bowl combine shrimp, garlic. oil, salt and lime juice. Let marinade while you prepare the slaw.
For the slaw, combine all ingredients and set aside.
Heat a pan at medium high heat and add the shrimp. Cook only a minute or too.
Top a warmed tortilla with 1 tablespoon of pomegranate pepper jelly, slaw and shrimp. Enjoy!
Note: I like to lightly fry my tortillas then sprinkle with powdered parmesan.
