Author: justjulesmeyer

My true PASSION lies in cooking and creating new recipes! After a lifetime in the hospitality industry, with a background in Catering Sales, my love of cooking and learning from the best Chefs has brought me full circle to this time and this place. Through hard work, determination and God's amazing hand, all my dreams are coming true. I am excited to let you know I have a Cookbook being published at the end of this year 2018 which is a step by step, teaching book filled with a lifetime of amazing stories and foolproof recipes. My PASSION for cooking and creating amazing looking and tasting food is uplifting and contagious and I am excited to share it with you!
From Jules Cookbook, Just Jules Spice Rubs

Caramelized Carrots (great for the Holidays) and my Kona Coffee, Dry Rubbed Pork with Honey. Delicious Dinner and great for the Holidays! Both in my Cookbook…

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Pork Medallions marinated first in Olive Oil, White Wine Vinegar and Honey . Before Grilling, Sautéing or Baking generously cover with my Kona Coffee Rub. The Honey really brings out the Coffee Flavor. Look on page 308 of my book PASSION for more details.
Caramelized Carrots (page 95) in my cookbook PASSION My Journey through Food. This time I added Broken Pecans right at the end in lou of the Bacon (which I did not have on hand). I loved this version just as much. This is a perfect recipe for the holidays…and might I add, delicious!
I sautéed this in a pan but make sure you don’t overcook them. Pork Medallions don’t take long only about 2-3 minutes a side. A natural sauce is formed also which you can drizzle over the Pork when serving.
Finished dinner. The flavors in the Pork are bold, and the Carrots are stick to the tooth, sweet and delicious! The two flavor components are perfect compliments.

http://www.justjulesinthekitchen.com

Books and Spices available on my site store. Great for gifts! Watch for my new Earthy Citrus Rub coming soon along with my Special line of Greeting cards. Stay Tuned! All great for gifts. Shipping and pickup available.

From Jules Cookbook, Just Jules Spice Rubs, New Creations

Sautéed Chicken with my “NEW” Citrus & Lavender Rub! Served with Roasted Garlic Mashed Potatoes. (*if you’re seeing this on FB click on link for recipe and Spice Information).

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Creamy Roasted Garlic Mashed Potatoes

I think you are going to LOVE my “new” Citrus & Lavender Rub! It is earthly with scents of Fresh Lavender, and just enough Lemon and Tangerine Citrus tones to shine through. I have been working on it for many months, and am going to be releasing it to the public in the next few weeks. (stay tuned)! I have another rub also in creation too to be released that will be primarily for Seafood. If you are currently enjoying other “Just Jules in the Kitchen” Spice Rubs consider adding these to your collection.

RECIPE: The Garlic Mashed Potatoes shown in picture above have 2 Russets (peeled and boiled), Heavy Cream, Chicken Broth, 1 Whole Roasted Garlic Bulb, a 2 Tbsp of Goat Cheese, Butter, Kosher Salt and Fine Black Pepper. I use a hand mixer and then put into a Oven Dish and Bake at 350 for 35 minutes. You can serve them immediately after mixing, but I like the creamy texture they get after baking. You can also find another version of Roasted Garlic Mashed Potatoes in my book “PASSION My Journey through Food” on page 131.

Purchase Books and Spices at http://www.justjulesinthekitchen.com (store/shop). *Shipped items go out same day or next day.

Watch for my Greeting Card line coming in the next week! Everything on my site is great for Gifts for all occasions!

Jules Creations, Recipes

My Version of a Muffaletta Sandwich! YUM!

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*If you are seeing this on FB click on link for the recipe.

I love making things spur of the moment with things I have on hand and a few of the things I always have on hand are; Sandwich Thins, Hot Giardiniera and Famous Daves Spicy Pickle Chips. Yum and must haves! Follow along with the Step by Step photos for assembling.

A must have! I order mine on line. If you are in the Midwest you can find this at the regular grocery store.
I lightly Toast the Sandwich Thin in the Toaster then lay both halves open on a piece of foil Set your Oven to Broil. On both halves spread Poupon and Mayo. On one Thin Lay Sliced Turkey, then a Slice of Swiss, then Sliced Green and Black Olives. On the other half add Sliced Swiss and a heaping of Hot Giardiniera. Put under the Broiler for about 3 minutes to melt and heat through. Set a timer so you don’t over Broil and Burn it.
Okay…YUM!!!!
Be careful when putting it together as a Sandwich. I use a Spatula and my hand to carefully put together with out the insides dropping all over.
A true Muffaletta was originated in 1906 in New Orleans. The original Sandwich has Crusty French Italian Bread, layered with Provolone, Genoa Salami and Ham topped with Olive Salad (like the Giardiniera I showed you). You can eat it as a cold Sandwich or Melted Like I showed you.
Enjoy any time of the year!

Go to my on-line store and think about purchasing my book PASSION My Journey through Food or a Spice Box for upcoming Holiday Gifts! Free Holiday Gift Wrap. Also in November look for my new line of 5 x 7 Greeting Cards with Vivid Color Food Photos, many photos that you have not seen yet. Great for Gifts for all occasions or for stocking stuffers.

Sign up your friends for my blog for great recipes!

http://www.justjulesinthekitchen.com

Recipes, What's for dinner?, What's for lunch?

Beer Can Chicken and Beer Can Chicken Soup!

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John made Beer Can Chicken on the Smoker.  It is always delicious and SOOO moist!

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Beer Can Chicken Soup.  This is easy to make and wonderful to have on hand for  weekday lunches.  You can also freeze it on portions to pull out whenever you are in the mood for it.  *Chicken Broth, Celery, Carrots, Bay Leaves, Chicken Pieces and Chicken Leg for extra Flavor. Salt and Pepper and Herbs of your liking.

Bon Appetite!

PASSION My Journey through Food (signed copies) and Just Jules in the Kitchen Spices available on my website. http://www.justjulesinthekitchen.com

 

From Jules Cookbook, Things I love!, What's for dinner?

Juicy and Tender Braised Chicken Thighs with White Wine, Oregano and Fresh Corn!

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This recipe is in my Cookbook, PASSION MY Journey through Food on page 237. It is one of my favorite dinners and I make it often.  Comfort food for any time of the year and wonderful when Fresh Corn is in season from June to October.  In Arizona it seems to be best in August/September. If you’re seeing this on FB click on link for Photos and Recipe. Continue reading “Juicy and Tender Braised Chicken Thighs with White Wine, Oregano and Fresh Corn!” →