Use your Favorite Rice! Mine is Jasmine rice (but any rice will do the trick).
For rice portion of this dish:
Saute in a Pan
- 2 T. Butter
- one whole green pepper chopped and deseeded
- one white or yellow onion
Just before burning, quickly add
- 2 C. Rice (I make more for leftovers)
- Add one box (32 ozs.) of Organic Chicken Broth
- 1 T. Chicken base or 1 cube of Chicken Bouillon
Bring to boil, then, reduce to simmer and cover, cook for 40 minutes (until tender).
For the chicken portion of this dish, saute in another pan;
- 1 T. Butter
- 2 T. Oil
- 1-2 Onions
- 2 cloves Garlic minced
ADD as many chicken breasts as you need for your family (raw or frozen) – Cook thoughly! Cut chicken into 1-2 inch pieces.
- 2-4 T. of Pepper Jam or Raspberry or Blackberry Habanero Jam
- Toss until completely covered.
- Take off heat and place the chicken with the rice.
Feeds 2-3 ppl.
- ½ onion diced & sauted in olive oil
- ½ clove of garlic minced
- 16 oz can of black beans
- 16 oz can kidney beans
- 16 oz can tomato cause
- 1 C salsa (we use mild)
- 2 T chili powder 1 tsp. salt (we use sea salt) sometimes we add a little already cooked chicken chopped up into bite sized pieces.
Bring to a boil, and then its ready to serve. Should only take 15 minutes to make.
I like it thick, but if you want it a little thinner add one cup of chicken stock.
Serve and enjoy!
Marinade a 1 – 1 ½ pound boneless pork tenderloin in a gallon zip lock bag with the contents below.
Tasty and elegant dish that takes very little effort to prepare. Excellent heathy meal for your family.
- ¼ cup of Johnson Berry Farm Jam or Spread*
- ¼ cup dry white wine
- 2 Tablespoons of balsamic vinegar
- 2 Tablespoons of olive oil
- 2 Tablespoons of Dijon mustard
- 3 cloves of garlic, minced
- 1 teaspoon of low sodium soy sauce
- 1 teaspoon of finely shredded orange peel
- Two pieces of fresh rosemary, finely sniped
- Pour the marinade over the pork, zip the bag, and refrigerate for 4-5 hours
JOHNSON BERRY FARM RECOMMENDS
Tayberry Spread for an elegant berry sauce without added sugar or any of the Pepper Jams if you want a pork and sauce with an added kick!
45 Minutes before dinner:
- Preheat the oven to 425 degrees
- Remove the pork from the bag, retaining the marinade. Place the pork on a foil lined cookie sheet, spraying the foil with PAM.
- Bake the pork in the oven for 35 minutes, remove and let rest for 5-10 minutes.
- While the pork rests, pour the marinade into a small saucepan, bring it to a boil, then lower the heat and simmer, uncovered, for 3-4 minutes.
- Slice the pork, and pour the sauce over the slices or serve in gravy boat.