It was one of those dump-everything-in dishes. The carrots and the cabbage wilting in the crisper, the leftover marinade from the chicken thighs Kevin roasted. The red pepper jelly helped it bring it up to “pretty good.”
You might also enjoy:
- Red pepper jelly in a spicy cabbage stir-fry I sauteed an onion and half a cabbage in some canola oil, and then added about a cup of chicken stock, covered the pot, and simmered it until everything was...
- Red pepper jelly and collards in makeshift stir-fry There was leftover pork from the dumplings, leftover collards from the clay pot chicken, and some whole-wheat orzo to go with it. A little soy sauce, a little rice wine...
- Red pepper jelly in turkey stir-fry Like everyone else, I’m trying to find uses for Thanksgiving leftovers. Today it was shredded turkey in a stir-fry of onions, mushrooms, and cabbage, flavored with a combination of garlic,...
- Asian-style artichokes with red pepper syrup And what, you’re probably asking, is red pepper syrup? It’s red pepper jelly made by people who don’t quite have the canning thing down. But, syrup or jelly, we grew...
- Painted suillus mushrooms in chicken Marsala* My mushroom hunt yielded ten pounds of mushrooms, but the only ones I could positively identify as edible were the painted suillus, a rather insipid bolete. Chicken Marsala with Wild...
Recent Comments