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Woowhoo! Look what came in the mail this week from a favorite uncle <3

Florida Beef Queso Dip

Servings: 6

Ingredients

2 medium bell peppers, diced small 

½ pound ground beef 

Corn tortilla chips and fresh-cut seasonal vegetables for dipping 

Hot sauce, to taste 

½ cup onion, diced small 

2 tablespoons Apple Hot Pepper Jelly

½ pound Monterey Jack cheese, grated  

½ pound pepper jack cheese, grated 

½ cup fresh salsa, drained 

1 ½ cups milk 

1 tablespoon all-purpose flour 

Sea salt and fresh ground pepper, to taste 

Fresh herbs (cilantro/scallions) for garnish 

1 teaspoon olive oil for cooking 

Preparation

Preheat a cast-iron or sauté pan over medium-high heat.  Carefully add the olive oil, diced onions, and diced peppers to the preheated pan. Cook the onions and peppers for 2 to 3 minutes until slightly softened and caramelized. Add the ground beef and 1 tablespoon of the Apple Hot Pepper Jelly. Continue cooking the beef with the peppers and onion mix while stirring and breaking up the ground beef. When the ground beef is browned and cooked completely, carefully drain any excess rendered fat, return the mixture to the heat, and add the flour. Stir the ingredients to combine and continue to cook while turning the heat down to medium. Make sure to scrape the bottom of the pan so nothing sticks. Slowly add the milk while constantly stirring. As the milk starts to heat up, it will begin to thicken from the flour. Continue to cook the ingredients without letting it come to a full boil. In handfuls at a time, add the cheese and stir to incorporate. Once the first handful is completely incorporated, the next handful can be added. Continue this process until the desired thickness is achieved. Add the salsa and the rest of the Apple Hot Pepper Jelly. Stir ingredients and taste. Add hot sauce to desired spice level. Taste and adjust seasoning with salt and pepper. Remove the queso dip from the pan and serve with fresh-cut Florida vegetables and corn tortilla chips. Garnish with fresh herbs.  

Florida Fish, Sweet Corn, and Smoked Sausage Chowder

Servings: 5

Ingredients

½ pound fresh Florida finfish (grouper, mahi, snapper, etc..) cut into bite-sized chunks

2 cups fresh sweet corn kernels

½ cup celery, diced small

1 cup sweet bell peppers (assorted colors), diced small

1 cup onion, diced small

2 tablespoons Garlic Jelly

1-pound smoked sausage, sliced into bite-sized pieces

3 tablespoons all-purpose flour

2 to 3 cups vegetable or seafood broth

2 cups whole milk

1 cup heavy cream

2 tablespoons fresh herbs (thyme and parsley), chopped fine (plus more for garnish)

2 lemons, juiced

½ teaspoon hot sauce, or to taste

1 teaspoon all-purpose seafood seasoning blend (your favorite)

2 tablespoons unsalted butter, for cooking

Sea salt and fresh ground pepper, to taste

Preparation

Heat a large pot over medium-high heat. Add butter and the smoked sausage. Cook the smoked sausage for about 5 minutes until a bit charred and crispy. Add the celery, peppers, Garlic Jelly, and onions and sauté for another 3 to 4 minutes. Sprinkle in flour and cook for 2 minutes. Slowly incorporate broth and milk and stir to blend. Add fresh corn, hot sauce, seafood seasoning, and lemon juice. Bring to a light boil and reduce the heat to a simmer. Continue cooking for 5 minutes, stirring frequently. Add the heavy cream and stir to combine. Taste and adjust seasoning with salt and fresh ground pepper. Add the fresh fish and chopped herbs. Stir ingredients. Let the chowder come back to a simmer. When the fresh fish is cooked throughout (about 5 minutes), it will be ready to serve. Garnish with fresh herbs and serve warm with crusty bread and extra Florida hot sauce.

Visit Baking with Love this Wednesday at the lunch market at Jackson Hospital and find which luxurious desserts he has in store for you

Florida Snap Beans with Bell Peppers

Servings: 4

Ingredients

1 pound snap beans, blanched

3 bell peppers, julienned

1 tablespoon honey

2 tablespoons Florida orange juice

2 cloves garlic, minced

Oil for cooking

Sea salt and fresh ground pepper, to taste

Preparation

Preheat a large sauté pan over medium-high heat and add 1 tablespoon oil.  Add bell peppers and garlic and sauté for 3 to 5 minutes. Next, add snap beans and continue cooking for 5 to 6 minutes or until desired tenderness is reached. Season with salt and pepper and finish in pan with honey and orange juice.

Florida Guacamole

Ingredients

2 avocados, pit removed and mashed

1 tomato, diced small

2 Florida Key limes, juiced

¼ red onion, diced small

2 tablespoons Curried Tomato Marmalade

2 tablespoons fresh cilantro, roughly chopped

½ teaspoon cumin

Several dashes hot sauce (optional)

Sea salt and fresh ground pepper, to taste

Preparation

Mix all the ingredients together in a large bowl and stir to combine. Taste and adjust seasoning as needed. Store in an airtight container in the refrigerator.