Hacienda Maize: Featured Recipe
Shrimp Pinwheels |
1 lb raw shrimp, peeled, deveined, and patted dry ¾ c Mira Sol Jammin’ Jelly (divided ½ and ¼ c.) 1 Tbsp butter 4 Raquelitas Pueblo Chile tortillas, 13” 16 oz cream cheese, room temperature 4 oz Cotija or feta … Continue reading
Spaghetti Diablo |
Spaghetti Diablo This simple, simply delicious pasta/cheese/sauce recipe is adapted from one that was featured in a “National Recovery Act” cookbook, circa 1933, Colorado. Billie made it her own. 12 oz spaghetti, egg preferred, broken in half, prepared during sauce … Continue reading
Colorado Buckeye Bombs!™ |
A flavor explosion of nut butter, chile, and chocolate in a “cookie”! 3/4 c creamy nut butter, room temperature 1/3 c butter, room temperature 1/2 c Hacienda Maize Fire-Roasted Chile Jammin’ Jelly™ 1/2 tsp vanilla extract 4 c. powdered sugar … Continue reading
Jammin’ Savory Palmiers |
Simply fancy and delicious savory appetizers made with our hot pepper jelly 1 sheet puff pastry, thawed 2 TBSP Hacienda Maize Fire Roasted Chile Jammin’ Jelly™ 1 TBSP whole grain Dijon mustard 1 c (3 oz) shredded aged Gruyere cheese … Continue reading
Corny Chile Pepper Jelly Thumbprints: Sweets |
Delicious, surprising, savory/sweet treat…of corn and chiles! 1 c butter, softened 2 c all-purpose flour 2 egg yolks 2/3 c cornmeal 1 tsp vanilla 1 c packed brown sugar ¼ c Jammin’ Jelly ½ tsp baking powder INSTRUCTIONS … Continue reading
Jammin’ Baked Brie with Pine Nuts |
Hot pepper jelly and silky melty cheese: perfect…for a night in, or for entertaining. 1 13 oz round of Brie 1 cup Jammin’ Jelly ½ cup pan-toasted pine nuts Garnish: berries, herbs Accompaniments: fruits, crackers INSTRUCTIONS Remove the top rind … Continue reading
Pecans Picante |
~ Candied nuts with amazing hot pepper jelly…award-winning fire-roasted-chile jam from Hacienda Maize ~ Glossy, caramelized, delicious nuts to savor by themselves, to top your salads or ice cream, or to coat a gorgeous salmon filet. Winner! Third place in snacks … Continue reading
