Recipes

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Jersey Girl Egg Scramble

Posted by Ryan Schwartz

EGG SCRAMBLE


Ingredient Checklist:

  • 2 medium Yukon gold potatoes, peeled, cut into 1/2-inch dice 
  • Salt and pepper 
  • 2 Extra Virgin Olive Oil
  • 6 ounces smoked sausage, sliced 1/4-inch thick 
  • ½ medium onion, chopped 
  • ½ medium green bell pepper, seeded, chopped 
  • 6 large eggs 
  • ¼ cup whole milk 

2 TBSP Jersey Girl Original Hot Sauce 

Directions
Step 1
Place potatoes and 2 tsp. salt in a large, deep skillet and cover with cold water by 1 inch. Bring to a boil over high heat, reduce to a simmer and cook until potatoes are just tender, about 8 minutes. Drain. Wipe out skillet.


Step 2
Heat Olive Oil in skillet and add sausage. Cook, stirring occasionally, until browned on both sides, about 3 minutes. Using a slotted spoon, remove to a bowl. Add vegetables to skillet; season with salt and pepper. Cook over medium heat, stirring occasionally, until vegetables are tender, about 8 minutes.


Step 3
Whisk eggs with milk in a medium bowl; season with salt and pepper. Add sausage and potatoes to vegetables in skillet and stir to combine. Pour in egg mixture and cook, stirring constantly, until eggs are set but still creamy, about 1 minute. Top with Jersey Girl Original Hot Sauce! Serve immediately.

 

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EGG SCRAMBLE


Ingredient Checklist:

  • 2 medium Yukon gold potatoes, peeled, cut into 1/2-inch dice 
  • Salt and pepper 
  • 2 Extra Virgin Olive Oil
  • 6 ounces smoked sausage, sliced 1/4-inch thick 
  • ½ medium onion, chopped 
  • ½ medium green bell pepper, seeded, chopped 
  • 6 large eggs 
  • ¼ cup whole milk 

2 TBSP Jersey Girl Original Hot Sauce 

Directions
Step 1
Place potatoes and 2 tsp. salt in a large, deep skillet and cover with cold water by 1 inch. Bring to a boil over high heat, reduce to a simmer and cook until potatoes are just tender, about 8 minutes. Drain. Wipe out skillet.


Step 2
Heat Olive Oil in skillet and add sausage. Cook, stirring occasionally, until browned on both sides, about 3 minutes. Using a slotted spoon, remove to a bowl. Add vegetables to skillet; season with salt and pepper. Cook over medium heat, stirring occasionally, until vegetables are tender, about 8 minutes.


Step 3
Whisk eggs with milk in a medium bowl; season with salt and pepper. Add sausage and potatoes to vegetables in skillet and stir to combine. Pour in egg mixture and cook, stirring constantly, until eggs are set but still creamy, about 1 minute. Top with Jersey Girl Original Hot Sauce! Serve immediately.

 

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Jersey Girl Shrimp Coctail

Posted by Craig Trinkley

Ingredients:
1 cup clam juice
1/4 tsp dried oregano
1 pound large shrimp, peeled and deveined
1 1/4 cups peeled, seeded, diced ripe tomatoes
1 cup diced cucumber
1/2 cup diced celery
1/2 cup finely diced red onion
2 tablespoons seeded and diced jalapeno peppers
1/2 cup ketchup
1 tablespoon lime juice
2 tablespoons freshly chopped cilantro, plus more for garnish
3 tablespoons Original Jersey Girl Hot Sauce - If you like it extra spicy! OR
3 tablespoons Medium Heat Jersey Girl Hot Sauce
Directions
 
Step 1 
Place clam juice and oregano in a saucepan, bring to a boil over medium - high heat.  Add shrimp and stir just until shrimp turn pink and are not quite cooked through, about 2 minutes.
Transfer shrimp to a bowl with a slotted spoon.  Reserve liquid.  Let shrimp cool to room temperature. 
Step 2 
Place chopped tomatoes, cucumbers, celery, red onion and jalapenos in a mixing bowl.  Add ketchup, cooking liquid from the shrimp, lime juice, cilantro and Jersey Girl Hot Sauce.  Gently mix
until ingredients are well blended.
Step 3
Chop shrimp into bite-size pieces, leaving a few whole for garnishes. Stir chopped pieces in the vegetable mixture and wrap mixing bowl with plastic wrap.   Wrap the remaining whole shrimp in plastic wrap and refrigerate 
all or 2-3 hours.
Step 4
Serve, if possible in clear glass bowl.  Top with reserved whole shrimp and some cilantro leaves.  
Enjoy!
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Ingredients:
1 cup clam juice
1/4 tsp dried oregano
1 pound large shrimp, peeled and deveined
1 1/4 cups peeled, seeded, diced ripe tomatoes
1 cup diced cucumber
1/2 cup diced celery
1/2 cup finely diced red onion
2 tablespoons seeded and diced jalapeno peppers
1/2 cup ketchup
1 tablespoon lime juice
2 tablespoons freshly chopped cilantro, plus more for garnish
3 tablespoons Original Jersey Girl Hot Sauce - If you like it extra spicy! OR
3 tablespoons Medium Heat Jersey Girl Hot Sauce
Directions
 
Step 1 
Place clam juice and oregano in a saucepan, bring to a boil over medium - high heat.  Add shrimp and stir just until shrimp turn pink and are not quite cooked through, about 2 minutes.
Transfer shrimp to a bowl with a slotted spoon.  Reserve liquid.  Let shrimp cool to room temperature. 
Step 2 
Place chopped tomatoes, cucumbers, celery, red onion and jalapenos in a mixing bowl.  Add ketchup, cooking liquid from the shrimp, lime juice, cilantro and Jersey Girl Hot Sauce.  Gently mix
until ingredients are well blended.
Step 3
Chop shrimp into bite-size pieces, leaving a few whole for garnishes. Stir chopped pieces in the vegetable mixture and wrap mixing bowl with plastic wrap.   Wrap the remaining whole shrimp in plastic wrap and refrigerate 
all or 2-3 hours.
Step 4
Serve, if possible in clear glass bowl.  Top with reserved whole shrimp and some cilantro leaves.  
Enjoy!
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Jersey Girl Chicken Salad Recipe (Vegan Options)

Posted by Craig Trinkley

What evokes Summer more than salads that are actually just meat, potatoes, or pasta covered in mayo? Not much.
But sometimes a chicken or pasta or potato salad can be kind of bland. We don’t do bland at Jersey Girl.
Bland ain’t the brand. So, buckle up, and take this chicken salad recipe for a spin.

Ingredients:

10 oz package of Chicken  (can use Vegan Chicken option) shredded or cut into cubes

2TBS Avocado oil 

2TBS Curry Powder

1Tsp Sea Salt (to taste)

1TBS Cracked Fresh Pepper (to taste)

2 Tsp garlic powder

1/4 cup Mayo

1/8 cup Dijon mustard

1/4 small yellow or red onion chopped

1 stalk of celery chopped

1TBS of your favorite Jersey Girl Hot Sauce

2 Slices of rustic bread toasted

2 slices of tomato

Directions:

 

Heat up oil in a skillet on medium heat. Add chicken and curry powder and Sautee for approx. 7- 9 minutes (If using real chicken, until fully cooked).

In a mixing bowl, add the chicken, onion, celery, garlic powder, mayo and mustard, and mix well. Add salt and pepper to taste. 

Serve over rustic bread with tomato and drizzle with Jersey Girl Bee Sweet Hot Sauce. 

 

 

 

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What evokes Summer more than salads that are actually just meat, potatoes, or pasta covered in mayo? Not much.
But sometimes a chicken or pasta or potato salad can be kind of bland. We don’t do bland at Jersey Girl.
Bland ain’t the brand. So, buckle up, and take this chicken salad recipe for a spin.

Ingredients:

10 oz package of Chicken  (can use Vegan Chicken option) shredded or cut into cubes

2TBS Avocado oil 

2TBS Curry Powder

1Tsp Sea Salt (to taste)

1TBS Cracked Fresh Pepper (to taste)

2 Tsp garlic powder

1/4 cup Mayo

1/8 cup Dijon mustard

1/4 small yellow or red onion chopped

1 stalk of celery chopped

1TBS of your favorite Jersey Girl Hot Sauce

2 Slices of rustic bread toasted

2 slices of tomato

Directions:

 

Heat up oil in a skillet on medium heat. Add chicken and curry powder and Sautee for approx. 7- 9 minutes (If using real chicken, until fully cooked).

In a mixing bowl, add the chicken, onion, celery, garlic powder, mayo and mustard, and mix well. Add salt and pepper to taste. 

Serve over rustic bread with tomato and drizzle with Jersey Girl Bee Sweet Hot Sauce. 

 

 

 

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Jersey Girl Bee Sweet Tofu

Posted by Craig Trinkley

This Jersey Girl Style Tofu takes sweet and spicy to a whole new level. Tine to up your game, this is 100% delicious! Our Bee Sweet sauce contains honey, so it is not vegan. Don't sweat it though, there is a vegan option at the end.  

Ingredients:

  • Organic High Protein Tofu, 16oz (Our choice Wildwood brand) Drained and pressed, cut into cubes

  • 2 TBSP avocado oil
  • 2 TBSP cornstarch
  • 2 TBSP toasted pumpkin seeds

Sauce

  • 1 cup water
  • 1/4 cup low sodium soy sauce
  • 2 TBSP Bee Sweet Hot Sauce
  • 3 cloves of garlic (minced)
  • 1/4 cup sugar
  • 2 TBSP cornstarch
  • 2 TBSP Water

Directions:

Sprinkle cornstarch over tofu (use extra if needed) and toss in bowl until evenly coated. 

Making the Sauce

Mix the 1C of water, soy sauce, garlic & sugar in a pot and bring to slow boil. Add in 1 TBSP of Jersey Girl Bee Sweet Hot Sauce and taste. Add more until desired spice level is reached. We like it real spicy, but you can always add more at the end. 

In a small bowl, mix the 2 TBSP of water and 2 TBSP of cornstarch and pour into the boiling pot and whisk until thickens. Reduce heat and set aside.

Pan Fry Tofu

In a frying pan or cast iron skillet, heat the oil on med / high heat and coat the pan so oil is evenly distributed. Add the tofu, but allow space in between so they do not touch. 

Sear for approximately 5-6 minutes until crispy. We recommend moving the tofu around slightly to avoid any sticking. Flip Tofu over and cook another 4-5 minutes until the entire tofu nugget looks crispy. Remove from the pan and drain in a paper towel. 

Warm up the sauce and toss with the tofu before serving. Garnish with the pumpkin seeds and serve over warm rice, farrow, grains and steamed veggies. 

Vegan Option:

Substitute Bee Sweet Hot Sauce with Jersey Girl Original and mix 1 TBSP of Hot Sauce with 2 TBSP Maple Syrup. 

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This Jersey Girl Style Tofu takes sweet and spicy to a whole new level. Tine to up your game, this is 100% delicious! Our Bee Sweet sauce contains honey, so it is not vegan. Don't sweat it though, there is a vegan option at the end.  

Ingredients:

  • Organic High Protein Tofu, 16oz (Our choice Wildwood brand) Drained and pressed, cut into cubes

  • 2 TBSP avocado oil
  • 2 TBSP cornstarch
  • 2 TBSP toasted pumpkin seeds

Sauce

  • 1 cup water
  • 1/4 cup low sodium soy sauce
  • 2 TBSP Bee Sweet Hot Sauce
  • 3 cloves of garlic (minced)
  • 1/4 cup sugar
  • 2 TBSP cornstarch
  • 2 TBSP Water

Directions:

Sprinkle cornstarch over tofu (use extra if needed) and toss in bowl until evenly coated. 

Making the Sauce

Mix the 1C of water, soy sauce, garlic & sugar in a pot and bring to slow boil. Add in 1 TBSP of Jersey Girl Bee Sweet Hot Sauce and taste. Add more until desired spice level is reached. We like it real spicy, but you can always add more at the end. 

In a small bowl, mix the 2 TBSP of water and 2 TBSP of cornstarch and pour into the boiling pot and whisk until thickens. Reduce heat and set aside.

Pan Fry Tofu

In a frying pan or cast iron skillet, heat the oil on med / high heat and coat the pan so oil is evenly distributed. Add the tofu, but allow space in between so they do not touch. 

Sear for approximately 5-6 minutes until crispy. We recommend moving the tofu around slightly to avoid any sticking. Flip Tofu over and cook another 4-5 minutes until the entire tofu nugget looks crispy. Remove from the pan and drain in a paper towel. 

Warm up the sauce and toss with the tofu before serving. Garnish with the pumpkin seeds and serve over warm rice, farrow, grains and steamed veggies. 

Vegan Option:

Substitute Bee Sweet Hot Sauce with Jersey Girl Original and mix 1 TBSP of Hot Sauce with 2 TBSP Maple Syrup. 

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Jersey Girl Spicy Garlicy Hummus

Posted by Craig Trinkley

The key to a good hummus is cooking the garbanzo beans and adding Jersey Girl Hot Sauce. If you use canned beans, you need to do this quickly, and I get it, so lets do this. 
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The key to a good hummus is cooking the garbanzo beans and adding Jersey Girl Hot Sauce. If you use canned beans, you need to do this quickly, and I get it, so lets do this. 
Read more