Below you will find some of our favorite serving suggestions and recipes using Kelly’s Jelly.
If you have a favorite recipe that can be used with any of of jellies, please share it with us via our Contact Form. If we try out your recipe and share it online, we’ll give you credit AND the Kelly’s Jelly of your choosing.
- Grilled Peaches with Ricotta and Kelly’s Jelly
As the summer heats up, I want less and less in my kitchen, and more and more on my grill — including my dessert. That’s why this recipe is so wonderful. Not only is it simple and absolutely delicious, but all of the action takes place on the grill, keeping my house cool and clean.
And, really, it couldn’t be easier. Here is what you’ll need:
- Kelly’s Habanero Pepper Jelly
Here is what you do:
- Heat up your grill.
- Cut your peaches in half, remove the pit.
- Microwave Kelly’s Jelly for 20 seconds, then brush the jelly onto the pit-side of the peaches.
- Pick a spot on your grill to place your peaches and butter it (just rub stick of butter on the grill).
- Place your peaches pit-side down on the grill. Let cook for 2-3 minutes.
- Pull peaches off the grill.
- Place a heaping Tablespoon full of ricotta on the peach.
- Drizzle remaining Kelly’s Jelly on top.
- Kelly’s Jelly Mini Donut Muffins
Years ago I came across this little recipe for Mini Donut Muffins. They are, simply, “Mini muffins that taste just like cinnamon sugar doughnut holes”. How could I NOT make them? And I did, and they were delicious.
Since then, they have become a staple at every holiday brunch. They are easy to make, they travel well, and EVERYONE loves them.
Of course, I make one small change. I add jelly. I bring the heat for adults, and leave them sweet for the kiddos.
The results? Well, they’re pretty tasty.
How, exactly, did I make them? Easy.
The only difference? Fill muffins halfway, then top with 1/2 to 1 teaspoon of Kelly’s Jelly (we used Pine a Peno, Habanero, Tayberry, and Blueberry Lemon). Then, cover each muffin with more muffin mix. Easy, easy, easy.
- Recipe: Sweet & Spicy Chicken Salad
Chicken Salad has always been one of my favorite lunchtime options. Whether it’s served atop a bed of greens, or piled between two hearty slices of bread, I’ll almost always choose Chicken Salad when I see it on a menu.
It’s not just the fact that it’s a tasty high-protein option that I love. I love that no two chicken salads are alike — each family, and each restaurant, puts its own spin on this classic lunchtime entree. My mom’s seemed to be a twist on a Waldorf Salad, with grapes, celery, and walnuts thrown into the mix. Her super secret touch? She’d sprinkle La Choy brand Crunchy Chow Mein noodles on top. So much crunch. So delicious.
So, when I wanted to create a Sweet and Spicy Chicken Salad, using Kelly’s Habanero Jelly, I decided to stick close to my mother’s recipe…with a few changes. It remains simple. It remains crunchy. And, with the addition of the sweet and spice, it’s even more delicious. Please enjoy.
- Two Chicken Breasts (mine come from a Whole Foods Rotisserie Chicken), torn into bite-sized pieces
- 1/2 Cup of Grapes, quartered
- 1 Stalk Finely Diced Celery
- 1/4 Cup Sliced (& Toasted) Almonds
- Salad Greens
- Crunchy Noodle Topper (I grabbed some wonderful noodles by a local brand called Muruku, but La Choy Crunchy Chow Mein work great, too)
- Mayonnaise (to taste — I go light)
- 1-2 Heaping Tablespoons Kelly’s Habanero Pepper Jelly
Add chicken, grapes, celery and almonds into a big bowl. Add the mayo and stir. Some people like a lot of mayo. I prefer just enough to give my chicken salad a very light coat. So, a little more than a tablespoon.
Now, add your Kelly’s Habanero Pepper Jelly. 1-2 Heaping Tablespoons. You’re going to have to taste it to make sure you have just enough sweet and just enough spice.
Once you have the perfect proportions, place your Chicken Salad atop a wonderful bed of lettuce. Sprinkle your crunchy noodles on top. So good. ENJOY!
- Baked Coconut Shrimp with Kelly’s Pine-a-Peno Jelly (New Seasons Market)
OK Friends. Super Bowl is ONE DAY away. If you’re like me, you’ve waited until the last minute to get your menu planned. Which is why I’m going to share with you one of my FAVORITE and FAST recipes, guaranteed to amaze your football lovin’ and/or commercial lovin’ friends: Baked Coconut Shrimp with Pine-a-peno Dipping Sauce.All ingredients for this dish came from my local New Seasons – The Friendliest Store in Town. We love New Seasons. They’ve, not only, been wonderful to the Kelly’s Jelly brand, but they are one of my favorite places to shop. Here’s mine, in Lake Oswego.There are so many great things to say about New Seasons, but, as a food lover, I have to say, the foods you found in their deli are AMAZING. And, don’t even get me started on their house-made Challah bread — the girls demand it for Sunday morning french toast. Ah, but I digress…Back to the Coconut Shrimp.Here’s what you’ll need:1 lb. of Medium Shrimp (coincidentally, on sale at New Seasons this week)2 Egg WhitesCorn StarchShredded Coconut1 Jar Kelly’s Pine-a-peno Jelly.See? 5 ingredients easy.There are two things you must do to prep your awesome treat.First, peel and devein your shrimp. Leave the tails on. If you want, add a little salt. Second, whip your eggs whites with a hand mixer until they are all foamy and peaky.Did you even know egg whites could do that? I love cooking.Next up, take your pretty little shrimp and coat it in that corn starch.Then, dip it in your fluffy egg white, followed by the coconut.Place it on a baking sheet.Repeat the process with all of your shrimp, and stick them in a 400 degree oven for about 17 minutes. Flip at the at minute mark.Coconut will be a golden brown color when they are done.Finally, grab some Kelly’s Pine-a-Peno Jelly, put it in a microwave safe dish, and heat it up for about 20 seconds.Plate and stand back. People will not be able to get enough of these wonderful (and easy) treats.Have a wonderful Super Bowl. And thank you New Seasons, for being such a great company with which we get to work.
- Recipe: Spicy Chicken and Feta Naan Pizzas (Zupan’s)
Serve these Chicken and Feta Naan Pizzas at your Superbowl Party, and no one will be talking about Richard Sherman OR the weird “Full House” commercial. No. People will, instead, want to know your secret to these EASY and SPICY treats.
And the secret, of course, is Kelly’s Habanero Jelly. Oh, and mint. But, we’ll get to that in a minute.
First, let’s talk Zupan’s.
We love shopping at all Zupan’s in the Portland area. They are all wonderful (and beautiful) stores, and we are so appreciative of how supportive they’ve been of everything Kelly’s Jelly.
Habanero, Strawbanero, Tayberry, Marionberry, AND Blueberry Lemon. Thank you, Zupan’s!
Anyway, we decided to grab all ingredients for this Superbowl recipe from Zupan’s in Lake Grove.
Here we have:
- 1 Breast Draper Valley Chicken
- Feta in Water
- Naan (Zupan’s has a GREAT Zupan’s label naan)
- Fresh Mint
- Kelly’s Habanero Jelly
Feel free to ignore the Stove Top and pork chops — dinner for the girls.
Prep for this recipe is super easy. Cook the chicken (salt and pepper), tear it up, and break up the feta. See? I told you it was easy.
Now, about 30 minutes before guests arrive, put it all together.
Place your naan on a baking sheet, then pile on the chicken and feta. The more, the better.
Next up, grab a teaspoon, and start dolloping your Kelly’s Habanero Jelly.
Pretty, isn’t it?
Next up, place your beautiful creations in a 400 degree oven until edges of the naan brown slightly (about 10 minutes).
Sprinkle the finely-chopped mint (which, by the way, is a lot prettier than this picture shows…bad iPhone!)
Finally, cut into triangles, plate, and stand back. People will be grabbing these like crazy!
Thanks Zupan’s for supporting Kelly’s Jelly!
- The 2nd Annual Kelly’s Jelly Challenge-Food Carts
Looking for a little culinary fun this month? Kelly Calabria, the mastermind behind Lake Oswego-based Kelly’s Jelly, has dreamed up an event that is sure to tickle your tastebuds and provide a fun and unique culinary adventure.
For the second annual Kelly’s Jelly Challenge she has invited some talented food cart chefs to create dishes using her habanero pepper jelly, winner of the 2012 Scovie Awards, a blind taste-testing contest of firey foods.
Participating chefs are Bo Kwon of Koi Fusion, Jensen Yip and Kevin Scofield of 808 Grinds, Shane Chapman and Keena Tallman of PBJ’s Grilled, Nick Dickison and Carina Rumrill of The Cheese Plate PDX; Jace Krause and Ryan Lynch of Fried Egg I’m In Love and Charlene Wesler and Michael Susak of The Gaufre Gourmet.
Kelly has lined up a pretty tough panel of judges, including Jenn Louis, chef and owner of Lincoln Restaurant and Sunshine Tavern in Portland, who was named one of Food & Wine magazine’s 2012 Best New Chefs, and Ben Jacobsen, proprietor of Jacobsen Salt Company and Brenda Crow of Olympic Provisions.
The judging happens April 17, and then from April 18 through 23 we get to be the judge of which food cart created the most delicious dish. Read Full Article