Category: From Jules Cookbook

From Jules Cookbook, Jules Creations, What's happening right now

HAPPY THANKSGIVING!!

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Pecan Tarts (I bloggged this recipe about a month ago). These are softer in the center and the outside is chewy like caramel! Sticks to the teeth!
Little Pepperoni Tacos (on page 54 of my book PASSION My Journey through Food) Everyone seems to love these! Bite size pop in your mouth! These are great to add to a cheese board.
Pecan Smoked Wings (page 36 in my book PASSION My Journey through Food). You can also buy the Dry Rub for this recipe on my website. These are fabulous! I serve them will a Mild Mustard Sauce also in my book.
Cranberry Relish! I added 2 Tsp of Black Pepper! Yep Black Pepper! We get this amazing Blueberry Jam from Florida and the Berries are socked in Pepper. It is absolutely fabulous! I decided to try it here and it worked!

Happy Thanksgiving to you all! May God bless you richly!

PASSION My Journey through Food! http://www.justjulesinthekitchen.com Watch for my new Spice Rub and Greeting cards which will be out the first week of December. Great for gifts!

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!

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!” →

From Jules Cookbook, Jules Creations

Tender Pork Medallions with Burgundy Mushrooms and Green Beans Almandine. Spaghetti Squash in Parmesan Cream on the Side!

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Pork Tenderloin Medallions with my Prime Rib Rub, served with 9 Hour Burgundy Mushrooms and Green Beans Almandine.
This is so easy to make. You can find the recipe in my cookbook on page 109. Follow the steps to a tee and read the helpful tips. You bake the Squash first in the oven and you want the Squash to be cooked el dente” or in this case, Crisp. It will ruin the dish if it is over-cooked and mushy.
Just Jules in the Kitchen Spice Line available on my website.
Bake in the Oven at 350 for 40 minutes up to one hour until Golden Brown and Bubbly
I rubbed the Pork Medallions with Home-Made Sage Oil and Sprinkled my Prime Rib Rub on each side. Let marinate for 30 minutes to an hour. I cooked on a Hot Grill Pan on the Stove about 5 Minutes per side. Green Beans have Butter and Toasted Sliced Almonds.
The finished dish! Creamy, Hot and Bubbly, and the Crunchy texture is simply amazing. Addictive like Potato Chips. I eat half and have the rest for a snack or lunch the next day.
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