When I started my blog, 4 yrs ago, I never thought it would become what it is today. I also never thought I'd connect with so many other bloggers and foodies, as I have. The foodie world is an amazing one, full of talented people; but one thing they all have in common is how nice they are. Rarely have I come across a blogger, foodie or food related business that has not made me feel like we've known each other for years. Today I'd like to introduce you to Gary Langer, the creative force behind Uncle Gary's Gourmet Peppers and Gourmet Pepper Jelly. I had stumbled on Gary's Facebook page months and months ago and loved the amazing recipes he was creating with their products. They sell pickled hot peppers and pepper jelly. I've heard so many amazing reviews, that I decided to get a jar of the pepper jelly. I make my own Red Pepper Jelly, every year, but was intrigued that Gary uses green peppers.
This jelly is phenomenal!! A beautiful mix of sweet, savory and heat. The intoxicating scent hits you, right as you open the jar and makes you want to dig right in. I decided to use the jelly in a savory dish, for dinner. I thought that tender meatballs, simmered in the jelly would be phenomenal; and boy was I right!! I loved how the meatballs took on a slightly sweet flavor and the slight heat in the sauce. I added cream cheese to the sauce, because we all know how well tangy cream cheese, pairs with pepper jelly!! The kids and Hubby all loved this and I served the meatballs with confetti rice, that soaked up that luscious spicy sauce. The perfect meal, for a busy week night!
Pepper Jelly Turkey Meatballs with Confetti Rice
1 lb ground turkey
1/4 C Parmesan cheese
1/4 tsp ground sage
1/2 tsp basil
course sea salt and fresh ground pepper
1 C Uncle Gary's Gourmet Pepper Jelly
1/2 C chicken stock
4 oz (1/2 pkg) Light cream cheese
1/2 red onion, minced
1/2 red pepper, minced
1/2 green pepper, minced
2 Tbs butter
1 1/2 C rice
3 C water
1/2 tsp coarse sea salt
In a mixing bowl, combine the ground turkey, sage, basil, Parmesan, salt and pepper. Form the turkey mixture into meatballs, about the size of a walnut, and place in a 2 qt crock pot. Top meatballs with pepper jelly and chicken stock. Cook on low heat for 5 1/2 hrs. Soften cream cheese in microwave for 30 seconds. Add to crock pot and gently stir to melt and combine. Cover and continue simmering, while the rice is cooking. Stir again to make sure all cream cheese has melted, before serving.
In a small sauce pot, melt the butter over medium heat. Add in the red onion and cook for 2 minutes, until it begins to soften. Add in rice, coat with butter and increase heat to medium-high. Cook the rice, stirring occasionally, until it become toasted and slightly golden. Stir in the peppers and stock, and season with salt. Bring to a boil, reduce heat to the lowest setting, cover and simmer until rice is tender; 15-20 minutes. Fluff with a fork.
Serve meatballs and sauce over rice.
This post linked to
Foodie Friends Friday