Category Archives: Appetizers

End of Summer Cookout Recipe Tips

20+ Cool End-of-Summer Cookout Ideas

All good things must come to an end, and it’s almost time to bid farewell to summer. End the season on a high note with delicious food, fun, friends and family at a special end-of-summer party!

Whether you are hosting your own bash or have been tasked with bringing a side dish to one, these delicious potluck/cookout ready ideas are fool-proof. Crack open a jar and get creative!

Get inspired, light up the grill and get cooking!

Fast & tasty party appetizers

Hot off the grill

Quick & delicious side dishes that will impress

Need more inspiration? Click here for a round-up of some of our favorite All-American Cookout Classics with a Mediterranean twist.

Mexican Street Corn Salsa with Jeff's Naturals Diced Tamed Jalapeño Peppers

Fresh From Jeff’s Kitchen: Mexican Street Corn Dip

In honor of Cinco de Mayo this week, we wanted to introduce a new Southwest/Mexican inspired recipe that is simple to make and darn delicious!

The recipe calls for our delicious Diced Tamed™ Jalapeño Peppers so you can enjoy the pepper flavor with less intense heat. However, feel free to crank up the heat by adding or subbing out 1/2 cup of our Sliced Hot Cherry Peppers, roughly chopped. Or, you can get creative and add about 1/2 cup of chopped Sunshine Mix Mild Banana Pepper Rings or Roasted Bell Pepper Strips!

Serve warm with chips along with a fresh margarita and your guests will be chanting “mas mas mas!”

Delicious & Hot Mexican Street Corn Dip In honor of Cinco de Mayo this week, we wanted to introduce a new Southwest/Mexican inspired recipe that is simple to make and darn delicious!  Serve warm with chips along with a fresh margarita and your guests will be chanting “mas mas mas!”

Mexican Street Corn Dip

Prep Time: 8 minutes
Total Time: 30 minutes
Serves: 10

INGREDIENTS
6 ears of corn on the cob, husked and cleaned
1 poblano pepper, cut in half and deseeded
½ red onion
½ cup mayonnaise
½ cup crumbled Cotija cheese, plus some for topping
½ cup Jeff’s Naturals Diced Tamed™ Jalapeño Peppers, drained. You can substitute with our Sliced Tamed™ Jalapeños, roughly chopped.
1 lime, juiced
½ teaspoon chipotle chili powder, plus some for topping

PREPARATION
Preheat grill on high heat.

Grill corn for about 15-20 minutes on the hot grill turning frequently until nice and charred and corn is cooked. Grill poblano pepper and red onion for about 10 minutes, turning frequently until charred and tender. Remove from grill and set aside.

Once cool enough to touch the grilled vegetables-cut the corn off the cob and place into a medium sized mixing bowl. Dice the onion and poblano and add to the corn. Add mayo, Cotija cheese, jalapeno peppers, lime juice and chili powder. Stir to combine. Season with salt and pepper to taste.

Turn oven on broil. Place corn mixture into an oven proof baking dish, top with a sprinkle of Cotija cheese and light sprinkle of chili powder. Broil about 5 minutes, keeping a close eye on the dish. Serve
immediately with chips.

Antipasto Skewers with Jeff's Naturals Marinated Artichoke Hearts

Fresh from Jeff’s Kitchen: Easy Antipasto Skewers

When we unveiled our new additions to our all-natural line of Mediterranean olives, peppers, capers and sun-dried tomatoes at Natrual Products Expo West last month, we were thrilled to hear a wide range of praise from members of the natural foods community from all over the world!  They couldn’t get enough of our new Sunshine Mix Mild Banana Pepper Rings, Pitted Castelvetrano Olives and Marinated Artichoke Hearts.

The bold Mediterranean flavor of these artichokes have inspired our chefs at to create new dishes and serving ideas to help you eat and live better! Hand picked and marinated with a perfectly seasoned family recipe, these Artichoke Hearts do not disappoint.

Our newest recipe, Antipasto Skewers, are an elegant yet easy appetizer to make ahead for any party or get together. You can make the antipasto skewers ahead of time and drizzle with balsamic and olive oil just before serving. Get creative and add any of your favorite Jeff’s Naturals pitted or stuffed olives (like Feta or Garlic) and Whole Golden Greek Peperoncini.

Prep Time: 10 minutes
Total Time: 10 minutes
Serves: 4 (2 skewers per person)

INGREDIENTS
1 jar (6.5 oz) Jeff’s Naturals Marinated Artichoke Hearts, drained
½ (12 oz.) container of marinated mozzarella balls
¼ c. Jeff’s Naturals Organic Pitted Whole Greek Kalamata Olives
1 pt. grape or cherry tomatoes
4 oz. sliced salami
6 fresh basil leaves, large leaves can be torn in half
Balsamic glaze (store-bought in vinegar isle) and extra virgin olive oil to garnish
Skewers or long tooth picks

PREPARATION
In any order, skewer a variety of the ingredients onto each skewer. Drizzle the finished skewers with balsamic glaze and olive oil and serve.

Jeff's Peperoncini & Sun-Dried Tomato Guacamole

Five Fabulous Cinco De Mayo Dishes to Make With Jeff’s Naturals

With Cinco de Mayo just a couple of weeks away, we thought it would be fun to share Five FABULOUS Southwest/Mexican inspired recipes you can make with Jeff’s Naturals products in your pantry!

Cinco de Mayo’s the perfect opportunity to craft  a menu with a little heat to it (and an assortment of delicious drinks to wash it down)! These five easy and delicious recipes made with Jeff’s Naturals Non-GMO products are bound to have your guests chanting “mas mas mas!”

NEW! Turkey Chili Burritos

Turkey Chili Burrito

Prep Time: 15min | Total Time: 45min | Serves: 8

Ingredients

Directions

In a large skillet, over medium high heat, stir turkey, garlic, olive oil, bell pepper and onion, breaking turkey apart, until juices evaporate and turkey meat is lightly browned, about 15 minutes. Add the chili powder, ground cumin and pepper.  Stir and cook 2 minutes. Then add the marinara sauce, jalapenos, cilantro, and olives. Stir often, until flavors are blended, about 10 minutes.

Meanwhile, stack flour tortillas and seal in foil. Bake in a 350° F oven, until hot in the center, about 7 minutes. To assemble each burrito, spoon the turkey mixture down the center of each tortilla. Top equally with hot sauce, cheese, lettuce and sour cream. Fold bottom, then sides of tortilla over filling to enclose. Hold to eat.

NEW! Mexican Nachos

Mexican Nachos

Prep Time: 10min | Total Time: 20min | Serves: 4

Ingredients

  • 8 ounces of tortilla chips
  • 2 cups shredded Mexican Cheese Blend
  • ¾ cup black beans, drained and rinsed
  • 1 cup shredded rotisserie chicken
  • 1 cup Jeff’s Naturals Sliced Tamed Jalapeño Peppers
  • 1/3 cup sliced green onion
  • ½ cup sour cream
  • ½ cup guacamole
  • ¼ cup Chili Pepper Spread

Directions

On a sheet pan, spread the chips out in an even layer.  Layer on the toppings and evenly sprinkle the cheese, beans, chicken, jalapenos and green onion over the chips.  Bake about 5-10 minutes or until the cheese is melted.  Remove from oven and top with sour cream, guacamole and chili pepper spread.  Serve immediately.

CLASSIC: Jalapeño Lime Margarita

JALAPENO LIME MARGARITA

Prep time: 5mins.   Total Time: 5 mins.   Serves: 6

Ingredients:

Directions:

Combine 4-6 cups of Ice, 1 (12 oz.) can frozen limeade concentrate, 1 cup tequila and ¼ cup of triple sec into a blender and blend until smooth. Add a splash of Sliced Tamed™ Jalapeño Pepper brine to taste and blend again. Pour into a glass rimmed with salt and garnish with a lime wedge and jalapeño ring.

NEW! Peperoncini & Sun-Ripened Dried Tomatoe Guacamole

Guacamole

Ingredients

Directions:

In a large mixing bowl, mash the avocado with a fork. Stir in the peperoncini, tomatoes, onion and lemon juice. Season with salt and pepper to taste. Great served with pita chips for a fun twist!

FAVORITE: Black Bean & Roasted Red Pepper Salsa

Black Bean & Roasted Red Pepper Salsa

Prep Time: 10min | Total Time: 35min | Serves: 4

Ingredients

Directions:

Drain and 1-½ jars of Jeff’s Naturals Roasted Bell Pepper Strips and chop.

In a large mixing bowl, toss red peppers with all other ingredients. Refrigerate for 25 minutes and serve.

Kick Off!

Kick Off Game Day With These Delicious Dishes

The “Big Game” is coming!  Are you ready? Football fan or not, it’s always a blast to gather with friends and enjoy unbeatable food!

If you’re playing host then you’re probably already forming a game plan to tackle the menu for the big day. Be this year’s MVP with these three mouth-watering dishes, all made with Jeff’s Naturals non-GMO products:

Loaded Pepper Potato Skins

Loaded-Pepper-Potato-Skins-HP_1

Prep Time: 10 min | Total Time: 60 min | Serves: 6

  • 6 medium sized russet potatoes, washed and scrubbed clean
  • Extra virgin olive oil for drizzling
  • 3 ounces pancetta, (can substitute bacon)
  • 1 cup shredded mozzarella
  • 1/3 cup feta crumbles
  • ½ cup Jeff’s Naturals Sliced Golden Greek Peperoncini, plus 2 tablespoons brine reserved
  • ½ cup Jeff’s Naturals Roasted Red Pepper Strips roughly chopped and squeezed with a paper towel
  • ¼ cup sliced green onion
  • 1/3 cup Greek yogurt
  • Salt and freshly cracked black pepper

Preheat oven to 400°F.
Place potatoes on a sheet tray and drizzle with olive oil.  Rub oil all over potatoes to thoroughly coat. Bake for about 40 minutes, turning over half way through, and remove from oven when a knife is easily inserted into the potato.

Once the potatoes are cool enough to touch, cut in half lengthwise and scoop out most of the potato.  If skin is not as crispy as desired, place the skins, cut side down, back on the sheet tray and broil in the oven for a few minutes until crispy. Remove from oven and set aside.

Place the sliced pancetta on a foil lined sheet tray and bake about 10 minutes or until desired crispiness. Remove from oven, place pancetta on a paper towel lined plate and set aside.

Next, season the inside of the potatoes with salt and pepper.  Sprinkle the cheeses into the potato skins, add the peperoncini and roasted bell peppers.  Place back into the oven until cheese is melted, about 5 minutes.

Sprinkle potatoes with green onion and crumble the crispy pancetta over the top.

In a small mixing bowl, stir the Greek yogurt with two tablespoons of peperoncini brine and drizzle over the loaded potatoes.  Serve immediately.

Greek Nachos

Greek-Nachos

Prep Time: 10 min | Total Time: 20 min | Serves: 2

Pre-heat oven to 475° F.
In an oven safe dish, add the chips on the bottom.  Next, sprinkle on the cheeses.

Crush the oregano in-between your fingers before sprinkling evenly over the nachos. Layer on the red onion, olives and peppers, and bake for about 5-7 minutes, or until the cheese is melted.

In a small mixing bowl, add some peperoncini brine to the Greek yogurt and mix well.

Remove nachos from the oven, top with Greek yogurt mixture and hummus and serve hot!

Olive & Sun-Ripened Dried Tomato Ricotta Dip

Olive and Sun Ripened Dried Tomato Ricotta Dip-011

Prep Time: 6 min | Total Time: 18 min | Serves: 6

Preheat oven to 400°F.

In a medium mixing bowl, add the ricotta, parsley and garlic and combine well. Season with salt and pepper.  Gently mix in the tomatoes and olives, until just incorporated.

Spread the ricotta in a shallow medium baking dish in a 3/4-inch-thick layer.   Bake about 12 minutes or until slightly browned along the edges and hot.

Remove from oven, let rest a few minutes and serve warm.

 

 

photo credit: kickoff close via photopin (license)

Jeff's Naturals Olives and Peppers

A Festive Holiday Party Menu

Holiday Party Menu

An uncomplicated holiday menu!  Expecting company this holiday season?  Whether you are expecting a houseful of relatives or a smaller intimate gathering, we know there is a lot to plan and to think about.

While we can’t help with everything, we CAN help uncomplicate holiday entertaining for you! From hand stuffing olives with feta, blue cheese or locally grown garlic to roasting red peppers, we have already have done much the work for you right here in Napa Valley.

Simply pick up your favorite Jeff’s Naturals products at your local food store (or order online), crack open a jar and get creative by pairing our olives and peppers with your favorite appetizers and dishes.

Here are some simple suggestions for a fabulous and easy holiday spread you can serve while relaxing and enjoying with friends and family.

A Festive Holiday Party Menu

Antipasto Platter
Crescent Rolls with Gruyère and Sun-dried Tomato & Basil
Baked Jalapeño Stuffed Olive Cheddar Puffs
Spinach and Feta Olive Turnovers
Spiked Hot Apple Cider
Jeff’s Greek Peperontini
Jeff’s Casteltini

Antipasto Platter

JN Antipasto Platter Grande

Sliced meat: Pick a variety of cured meats such as prosciutto, salami, and bresaola.

Cheese: Choose a variety of cheeses- a hard cheese, soft cheese, and stinky cheese will give your guests nice options. Try Manchego, Brie, and Blue Cheese, fresh Mozzarella or Burrata – the more cheeses the merrier!

Olives & Peppers: It wouldn’t be an Antipasto platter without the right combination of olives and peppers! You can be creative, but we recommend selecting from one or more of the following:
Blue Cheese Stuffed Olives
Whole Castelvetrano Olives
Feta Cheese Stuffed Olives
Roasted Bell Pepper Strips
Garlic Stuffed Olives
Whole Golden Greek Peperoncini
Organic Pitted Whole Greek Kalamata Olives
Jalapeño Stuffed Olives

Be sure to pour some Jeff’s Naturals Spicy Italian Olive Antipasto into a bowl.

Fresh Fruit: A variety of fresh fruit such as a bunch of grapes, slices of cantaloupe, halved fresh figs, and cherry tomatoes.Add sliced baguette and assorted crackers
PREPARATION

Pull cheeses from the refrigerator about one hour prior to guests arriving. Place all the antipasti items on a large platter. Set out serving utensils, toothpicks, and cheese knives for the guests to serve themselves. And of course, wine is a great accompaniment to any antipasti platter also!

Build Your Own AntiPasto Platter

Crescent Rolls with Gruyère and Sundried Tomato & Basil

Recipe: Sun-Ripened Dried Tomato Crescent Rolls
Click Here for Recipe

Baked Jalapeño Stuffed Olive Cheddar Puffs

Recipe: Baked Jalapeño Stuffed Cheddar Puffs

Click Here for Recipe

Spinach and Feta Olive Turnovers

Recipe: Spinach and Feta Olive Turnovers

Click Here for Recipe

Jeff’s Naturals Spiked Hot Apple Cider

Spiked Apple Cider

Click Here for Recipe

Jeff’s Greek Peperontini

Jeff's Greek Peperontini
Click Here for Recipe

Jeff’s Casteltini
Jeff’s Casteltini

Click Here for Recipe

How to Build the Perfect Antipasto Platter

Jeff's Naturals Antipasto Platter

Want to know a the trick to serving elegant party food with a minimal amount of time and effort? Set out an antipasto platter and watch it disappear.

Antipasto is typically a combination platter made up of olives, vegetables, peppers, cheese, meats, breads, crackers, etc. It’s commonly referred to as mezze, tapas or antipasti. Whatever you call it, antipasto platters are perfect for a romantic alfresco dinner, backyard barbeque, Friday night cocktails, a terrific tailgate party or even a fun weeknight dinner with a European flair.

“When it’s done right, an antipasto plate will bring a relaxed spirit and friendly, casual conversation to your meal,” it says in this Whole Foods antipasto guide. “No matter the occasion, serving antipasto is the perfect way to slow things down and savor great food at a dinner, picnic, cocktail party—you name it.”

The key to a great antipasto platter is to serve small bites of tasty food. Choose colorful ingredients that compliment each other and serve on a large, attractive platter. If the occasion is right, enjoy with wine.

To help take the guesswork out of what to include on your antipasto platter, follow our “antipasto platter matrix” :

Step One. Begin with bread and/or crackers

Choose 1-2 from the following

Water Crackers
Sliced Baguette
Crisp Flatbread
Pita Bread cut into triangles
Focaccia Bread
Toasted Garlic Rounds

Step Two. Arrange bread/crackers around the edge of the platter and add in your meats and/or cheeses.

Choose 2-3 from list below

Camembert cheese
Havarti cheese
Feta
Gouda
Goat Cheese
Smoked Provolone
Shaved Parmesean
Brie
Marinated Fresh Mozzarella
Gruyère
Thinly Sliced Genoa Salami
Shaved Prosciutto
Natural Pepperoni
Smoked Ham
Sardines
Smoked Salmon
Manchego cheese

Vegan Options:
Olive Tapenade
Hummus
Roasted Vegetables

Step Three: Add in fruits & vegetables

Choose 3-4 from list below

Marinated artichoke hearts
Roasted Red Peppers
Garlic-Stuffed Olives
Blue Cheese Stuffed Olives and/or Feta Stuffed Olives
Fresh Cantaloupe
Red Grapes
Sliced Apples
Castelvetrano Olives
Dried Cranberries
Sweet Pickles
Dried and/or fresh figs
Whole Kalamata Olives
Jalepeño Stuffed Olives
Sliced Cucumbers

Step Four: Add the finishing touches

Choose 1-2 of the following

Whole Golden Greek Peperoncini
Capers
Roasted Almonds
Walnuts
Pine Nuts

Step Five:  Serve with your favorite beverage, relax and enjoy!

Simple Ways to Treat Yourself with Garlic Stuffed Olives & Spicy Italian Olive Antipasto

Jeff's Naturals Garlic Olives Antipasto

April is National Garlic Month, so we are highlighting some of our favorite ways to enjoy Jeff’s Naturals Garlic Stuffed Olives & Spicy Italian Olive Antipasto! Each delectable olive is hand stuffed with locally grown garlic of California, typically within 48 hours of harvest. The quality, consistency and addictive nature of these olives are unrivaled.  Learn more about the farm to table story of our garlic.

Simple serving Ideas for Jeff’s Naturals Garlic Stuffed Olives & Spicy Italian Olive Antipasto

  • Toss Spicy Italian Olive Antipasto into a salad with a delicious vinaigrette made by whisking a bit of it’s marinade with extra virgin olive oil.
Recipe: Rainbow Chard with Garlic Stuffed Olives
Recipe: Rainbow Chard with Garlic Stuffed Olives –Click here for recipe.
Recipe: Artichoke-Green Olive Tapenade
Artichoke and Green Olive Tapenade- Click here for recipe.
Jeff's Naturals Bloody Mary
Jeff’s Naturals Bloody Mary-Click here for recipe.

For more inspiration and to learn more about our products, please visit our recipe page.

Game Day

What’s On Your Game Day Menu?

Game Day FoodThe “Big Game” is coming up, are you ready? Millions of us will gather with family and friends on Sunday February 1st to watch a (hopefully) suspense-filled football game while enjoying tasty snacks and appetizers. If you are hosting, delicious appetizers are a must.

Chef Natalie, our “Chef in Residence” has been hard at working creating tasty party recipes using only the best ingredients. Click here to see our growing recipe collection of salads, soups, appetizers and entrees to delight your taste buds.

Score major points with these crowd pleasing appetizer dishes for your big bash using Jeff’s Naturals™ non-GMO products:

Spicy Queso Dip

¼ c. butter
¼ c. flour
2 c. whole milk
4 c. shredded Mexican blend cheese
1 c. Jeff’s Naturals Diced Tamed Jalapeño Peppers, drained with brine reserved
1 c. Jeff’s Naturals Roasted Bell Pepper Strips, drained and rough chopped
Salt and Pepper to taste

Directions:
In a medium saucepan melt the butter over medium-high heat. Add the flour and cook, stirring constantly, until the roux is pale yellow and frothy, about 1-2 minutes. Do not allow the roux to brown.

Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes. Reduce the heat and simmer for 2 to 3 minutes. Stir in the cheese, one cup at a time, and whisk until melted. Next, stir in the jalapenos and roasted peppers. If the sauce seems too thick, thin with some of the jalapeno brine or milk until you achieve the desired consistency.

Great dip with chips or drizzled over broccoli or baked potatoes.

Creamy Jalapeño Dip

1/4 c. mayo
1/2 c. cream cheese
1/2 c. sour cream
2 c. shredded sharp cheddar cheese
1 c. Jeff’s Naturals™ Diced Tamed Jalapeños, add brine to taste as well
1/2 Tbsp. fresh chopped parsley
Salt and fresh cracked pepper to taste

Directions:
Mix all ingredients together. Serve warm or cold with crackers or a sliced baguette.

Grilled Pizza with Bacon, Blue Cheese and Caramelized Onion

1 favorite store bought frozen pizza dough (makes 2 small pizzas)
¼ c. extra virgin olive oil
½ c. Jeff’s Naturals™ Roasted Bell Peppers & Caramelized Onions
1 jar pizza sauce
½ c. bacon crumbles or cooked Italian sausage crumbles
½ c. blue cheese crumbles

Heat grill on high heat. When grill is heated, brush olive oil on grill grates, use half the pizza dough and roll out and stretch until desired thickness is achieved. Carefully lay dough onto oiled grill. Dough will start to bubble and char. After about 2-3 minutes, flip dough over and spoon on some pizza sauce. Evenly distribute peppers and onions. Sprinkle blue cheese and bacon crumbles on top. If adding olives, add those as well. Grill for about 2-3 minutes and slice and serve hot.

Cheese Stuffed Fried Green Olives

1 wedge of manchego cheese, or your favorite cheese
1 jar Jeff’s Naturals™ Whole Castelvetrano Olives, drained & pitted
1 c. flour
3 eggs, beaten
1-1/2 c. panko bread crumbs, ground finely
Vegetable or canola oil for frying

Cut the manchego cheese into small rectangle pieces so they’ll fill the hole of the olive. Place one cheese plug into the center of each olive. Prepare the breading station with 3 separate shallow bowls. Use one for flour, one for eggs, last one for panko. Drop the stuffed olives into the flour first, remove and gently shake off any excess, place into beaten eggs to coat, then drop into panko and roll around until fully covered with breadcrumbs.

Heat a few inches of oil in a saucepan to 350º F. Fry olives in small batches until golden brown in color. Remove with a slotted spoon and place olives onto a plate with paper towels to absorb the excess oil. Let sit for 5-10 minutes and serve warm.

Supreme Artichoke Dip

1 c. mozzarella cheese, shredded
½ c. parmesan cheese, shredded
8 ounces cream cheese, softened
¼ c. mayonnaise
2 jars marinated artichoke hearts, drained and rough chopped
1 tsp. minced garlic
½ Tbsp. Jeff’s Naturals™ Tamed Diced Jalapeno Peppers
¼ c. Jeff’s Naturals™ Roasted Bell Pepper Strips, drained and diced
Salt and Pepper to taste

Preheat oven to 400º F. In a large mixing bowl, combine all the ingredients. Place into an 8×8 baking dish. Bake for about 15 minutes or until bubbly around the edges. Serve hot with pita chips or bread cubes for dipping.

Baked Jalapeño Stuffed Olive Cheddar Puffs

4 oz. butter (softened)
1 c. all purpose flour
2 c. shredded sharp cheddar cheese
1/2 tsp paprika
1/4 tsp ground cumin
1/2 tsp hot sauce
1 Tbs water
1 jar Jeff’s Naturals® Jalapeno Stuffed Olives (drained)

In a mixing bowl, beat the butter with an electric mixer for several minutes. Add in the flour, cheese and spices. Mix for one minute, add the hot sauce and water and mix until combined. Transfer the dough to a piece of plastic wrap and flatten into a disk. Chill in the refrigerator for one hour.

Once the dough is chilled, scoop one tablespoon at a time. Press the dough flat in the palm of your hand. Place an olive in the center and wrap the dough around the olive and roll into a ball shape. Once wrapped, chill the balls for 10 minutes in the freezer.

In the meantime, preheat your oven to 400º F. Bake for 20 minutes, or until golden brown. Serve this appetizer warm.

photo credit: runneralan2004 via photopin cc

Holiday Entertaining Made Simple with Jeff’s Naturals Organic Sun Ripened Tomatoes

Make Your Holiday Appetizers Meals Even Better with our ideas!
Make your holiday appetizers & meals even better with our ideas!

It may be winter, but that doesn’t mean you can’t enjoy the sweet flavor of a sun drenched California ripe tomato! How is this possible? Jeff’s Naturals Sun-Ripened Dried Tomatoes!

Our organic tomatoes are locally grown and dried whole under the California sun, then diced and packed with fresh herbs and olive oil. Their soft velvety texture and deep rich flavor makes them ideal for holiday appetizers, side dishes, salads, sandwiches, pizza and pasta and more!

Got a full house for the holidays? Keep them happy with these tasty serving ideas:

JN_Sun_Ripened_Mozarella_Garlic_Bread

JN_sundried_tomato_crescent_rolls

Make Yummy Breakfast or Holiday Brunch

Make Amazing Appetizers

Make Fabulous Main Dishes for Hungry House Guests

photo credit: CieraHolzenthal via photopin cc

Five Fabulous Super Bowl Recipes Your Party Guests Will Love!

Football fan or not, if you are like most Americans, chances are you will be watching the Super Bowl on Sunday, February 2nd.

Super Bowl Sunday is a great excuse to gather friends and enjoy some great food!  Here are some recipes for crowd pleasing snacks and easy bites for your big bash using Jeff’s Naturals non-GMO products:

Super Bowl Recipes
From top right, Denver Bronco Macho Nachos, Seattle Seahawks Supreme Artichoke Dip, Gridiron Garlic Pepper Toast, Half Time Deep Dish Party Pizzas

Denver Bronco Macho Nachos

8 oz. light sour cream
1 1/2 c. black beans, rinsed
1/2 jar Jeff’s Naturals Sliced Hot Cherry Peppers, drained
1/2 jar Jeff’s Naturals Sliced Tamed Jalapeños, drained
4 roma tomatoes, diced
1 diced avocado
4 scallions, thinly diced
1 bag tortilla chips
1 c. queso fresco
1/2 c. cheddar cheese

Preheat oven to 450 degrees. Spoon sour cream onto a large, shallow dish, spreading evenly. Top with black beans, Hot Cherry Peppers and Jalapeños.

Place chips around edge of plate, lodging them firmly into the dip. Sprinkle entire plate with queso fresco and cheddar. Heat in the oven for five minutes, or until cheese has melted.

Sprinkle tomatoes, avocado and scallions on top of beans. Top with a dollop of sour cream to garnish. Serve with remaining tortilla chips.

~ Print this Recipe ~

Seattle Seahawks Supreme Artichoke Dip

1 cup mozzarella, shredded
½ cup parmesan, shredded
8 ounces cream cheese, softened
¼ cup mayonnaise
2 jars marinated artichoke hearts, drained and rough chopped
1 teaspoon minced garlic
½ tablespoon Jeff’s Naturals Tamed Diced Jalapeño Peppers
¼ cup Jeff’s Naturals Roasted Bell Pepper Strips, drained and diced
Salt and Pepper to taste

Preheat oven to 400º F. In a large mixing bowl, combine all the ingredients.
Place into an 8×8 baking dish and bake for about 15 minutes or until bubbly around the edges. Serve hot with pita chips or bread cubes.

~ Print this Recipe ~

pic_jalapeno-guacamoleJeff’s Super Bowl of Guacamole

No Super Bowl party would be complete without classic chips & dip! Set out this Jalapeño Guacamole made with our famous Tamed Sliced Jalapeño Peppers with your favorite tortilla chips and watch it disappear!

1 1/2 lbs. firm, ripe avocados, peeled, pitted and diced
1/3 c. Jeff’s Naturals Tamed Sliced Jalapeño Peppers, chopped roughly
1 Tbsp. of salsa
4 Tbsp. fresh lemon juice
¼ tsp. cumin, ground
¼ tsp. crushed garlic
Salt and pepper to taste

Combine all ingredients in a large bowl and mix thoroughly. Add more salsa to suit spiciness level. Add salt and pepper to taste. Serve with tortilla chips.

~ Print this Recipe ~

Gridiron Garlic Pepper Toast

1 c. sliced onion
1 jar of Jeff’s Naturals Roasted Bell Pepper Strips, drained
3 minced Garlic
5 Tbsp. olive oil, divided
2 tsp. fresh basil, julienned
1/2 tsp. garlic salt
1 loaf (1 pound) French bread
1 c. (4 oz.) shredded mozzarella cheese

In a skillet, sauté onion, Roasted Bell Pepper Strips, garlic and olive oil. Add basil and garlic salt set aside. Cut bread into 1-in. slices and place on an ungreased baking sheet. Broil each side for 1-2 minutes or until lightly browned. Brush remaining oil on one side of bread. Top with pepper mixture and cheese. Broil for 2-3 minutes or until cheese is bubbly and your toasty appetizer is ready!

Print this Recipe ~

Half Time Deep Dish Party Pizzas

1 store bought pizza dough
¼ c. Extra Virgin Olive Oil
1/2 cup Jeff’s Naturals Roasted Bell Pepper Strips, drained
1/2 cup of Jeff’s Naturals Sliced Greek Kalamata Olives, drained
½ sm. onion, thinly sliced
½ c. sliced mushrooms
1 tsp. minced garlic
1 c. shredded mozzarella
1 c. Pizza Sauce

Preheat oven to 425 degrees. Prep a muffin tin by lightly oiling the inside of every other cup. Divide pizza dough into 6 pieces. Lightly dust kitchen counter with flour and roll out each piece of dough to about 6 inch rounds. Line every other muffin cup with the dough and press into the molds around the sides and bottom.

Drizzle olive oil to coat a sauté pan on medium high heat. When hot, onion, mushrooms, and garlic; sauté about 7 minutes or until vegetables are tender. Drain vegetables of any excess liquid.

To prevent mini deep dish pizzas from being soggy on the bottom, first sprinkle mozzarella cheese, then add Roasted Bell Pepper Strips, Kalamata Olives and sautéed vegetables. Next, spoon some pizza sauce inside the cup and top with a few more pieces or shredded mozzarella, if you choose.

Use a pastry brush and lightly oil the edges of the pizza crust. Place into the oven and cook about 15 minutes or until crust is golden brown. Remove from cups when cool enough to handle.

~ Print this Recipe ~