Peanut Butter and Jelly

Sorry I've been away. I just needed a break over the holidays. I got overwhelmed so a bunch of things had to go. But, I'm back. At least for awhile. Let's get on with it.

I do not like peanut butter and jelly sandwiches. I like PB, and I like jelly, but not the two of them together. Apparently, there was a recipe out over the holidays for PB&J pie. Yeah, none for me, but thanks. But this week I have found myself cooking with both PB & J. It was two seperate dishes (thank goodness or I wouldn't have eaten them), and both were darn tasty.

I used the PB first. I had made a turkey for New Year's day and was looking for a recipe to use left overs. I was actually looking for a tettrazini recipe, but a chicken one caught my eye. It was Linguine with Chicken in Peanut Sauce. That changed our dinner plans. This was quick, easy and simple. I mean super easy.

Peanut Sauce:

1/2 cup peanut butter, any kind
14-16 oz chicken stock
1 Tbls cornstarch
Spices of your liking

Pour stock into mixing bowl. Add peanut butter and cornstarch along with any spices that you like. Stir and set aside. Pour over chicken when cooked, stir until thick and bubbly, then stir and cook 2 more minutes.

My recipe also called for 2 Tbls of soy sauce and white wine or water. If you like soy or teriyaki, it makes a really great sauce. I used ginger, garlic, and red pepper flakes for spices. You could add sesame seeds or a little sesame oil if you have it. Just brown some cut up chicken. If you are using left over chicken, just cook it long enough to warm up, maybe 5 minutes. Then add sauce. It thickens pretty quick because of the cornstarch. I served it over angel hair, but any pasta will do. I bet quinoa, brown rice, or barley would be really good with this.

I was at my friend N's house while she was making dinner last night. She was using a recipe from a cook book of hers and her house smelled incredible. When I got home, I knew what I was making for dinner. I have no idea what the recipe was, but this is what I gathered from watching her.

Jelly Pork

Pork loin or chops
1/2 medium onion, chopped
2 cloves garlic, minced
1/2 cup jelly
Water, wine or stock

Season then brown pork on both sides. Add onions and garlic after flipping pork. Cook for 5 minutes. Add jelly and 1 cup of water, wine, or stock. Cover and simmer for 15-20 minutes over medium heat. Remove pork. To deglaze pan, add 1-2 cups of wine, water, or stock slowly and whisk gently, making sure all the bits and pieces come off the bottom of the pan. Stir until thickened. Sauce will reduce as it thickens. Pour sauce over chops before serving.

N used a pork loin she cut into small pieces, I used pork chops. This would be really good over chicken, turkey, beef, whatever. I think it would be great with a light flaky fish, but I am not a fish girl, so you'll have to try that and get back to me. If you use a pork or beef lon, I would cut it into smaller pieces. It would take too long to cook otherwise. It's the sauce that really makes this dish. I used blackberry jelly, N used blueberry, but raspberry or strawberry or grape would be fine. The recipe called for apple jelly, which I don't have. N tossed in some sliced apples. Ooh, apples and pork. I bet they got good and carmelized. I'm drooling thinking about it. I used homemade turkey stock, but use what you have. If you have apple juice or grape juice I have a feeling that would really jazz this up, but cut it with just a little water to help prevent stickiness. You could use this one with any leftover meat as well.

That's my PB & J recipes. I hope you enjoy them . I have put them in my recipe box to use again. When my pans are clean and there is no conversation at the table, you know the food was good.

Have a great day.