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.
- 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
- Kelly’s Habanero Pepper Jelly Glazed Sweetheart Ham
Pepper Jelly Glazed Sweetheart Ham
Recipe courtesy of Brenda at Olympic Provisions
- ¾ cups Kelly’s Habañero Pepper Jelly
- ½ cup orange juice
- 5 whole cloves
- Salt & black pepper, to taste
- 1 cup white wine
- 1 Olympic Provisions Sweetheart Ham
Preheat oven to 350°F.
- Combine pepper jelly, orange juice and cloves in a small saucepan over medium heat. Bring to a simmer, whisking until combined. Season to taste with salt and pepper.
- Pour the white wine into a Dutch oven, or similar cooking pot with a tightly fitting lid.
- Add the ham, cover airtight and roast for 30 minutes.
- Remove lid, pour 1/3 of the glaze over the ham and cook uncovered for 10 minutes.
- Again, pour another 1/3 of the glaze over the ham and cook another 10 minutes.
- Repeat with the final 1/3 of the glaze, cooking a final 10 minutes.
The internal temperature of the ham should be 140°F.
Remove from oven, allow to rest 5 minutes, then slice and serve.
- Kelly’s Habanero Pepper Jelly Chicken Wings
- 2 tablespoons vegetable oil, plus extra for oiling rack
- 5 pounds chicken wings, split, wing tips cut off and discarded
- Kosher salt and freshly cracked black pepper
- 1 cup Kelly’s Habanero Pepper Jelly
- 1/2 cup freshly squeezed lime juice
- 1/2 cup hot sauce (recommended: Frank’s)
Preheat the broiler. Line a sheet pan with foil, place a rack on top of the pan and oil the rack.
Toss the wings with the 2 tablespoons oil and sprinkle with salt and pepper. Spread the wings on the rack in 1 layer. Broil 4 to 5 inches from the heat, turning over once, until barely cooked through, 15 to 20 minutes.
In a small saucepan over moderate heat, whisk Kelly’ Habanero Pepper jelly, lime juice and hot sauce until smooth. Bring to a boil, reduce the heat and let simmer 1 to 2 minutes. Brush 1/4 cup sauce on the cooked wings and broil 1 to 2 minutes. Brush the wings with 1/4 cup sauce again, and then turn the wings over and brush with another 1/4 cup sauce. Broil until crispy about, 2 to 3 minutes. Brush with the remaining sauce before serving.
Recipe Courtesy of FoodNetwork.com
- Kelly’s Jelly Bruscetta with Grilled Asparagus, Basil Goat Cheese and Prosciutto – Tucci
To Vote for this Recipe in the Kelly’s Jelly Lake Oswego Challenge, please visit the link below and select “Tucci” from the voting box.
- Grill ciabatta bread that has been lightly brushed with garlic oil.
- Spread Kelly’s Habanero Pepper Jelly liberally over ciabatta bread.
- Take two steamed asparagus spears and slice in half lengthwise.
- Brush asparagus with garlic oil, salt and pepper. (Grill till you have beautiful grill marks)
- Arrange asparagus on the ciabatta bread.
- Chop five basil leaves and mix with two tablespoons of your favorite goat cheese.
- Place three to fours thin slices of prosciutto on top of the asparagus.
- Arrange pieces of goat cheese on and around the prosciutto.
- Garnish with chopped basil.