Tag: Jones Dairy Farm

Jamaican Sweet Potato Chowder

This subtly spicy Jamaican sweet potato chowder, loaded with bacon and spices, is ready in under 40 minutes, but it tastes even better the next day!

There’s a bakery near my house that has a few soup specials every day. For the most part, there’s never anything that piques my interest but on the occasions that there’s something that sounds interesting to me, they’re always spot on. Unfortunately, I’ve never seen them repeat recipes which can be more than a little disappointing when there’s something you fall in love with. A few weeks ago, Shawn ordered a Jamaican corn chowder that was to die for (and yes, even though he ordered it I claimed half for myself). We immediately began trying to identify all of the ingredients so I could recreate it at home.

The broth was light but creamy and the soup had tons of sweet potato, bacon, and corn and just a little bit of mirepoix. It was simple, but really flavorful and delicious.

I stumbled upon it at the perfect time – I just signed on to be a blog ambassador for Jones Dairy Farm and needed to come up with my first recipe for them. And I really wanted it to involve bacon. I’m really familiar with Jones Farms sausage – their natural pork “little links” are some of our favorites – but before I agreed to work with them I actually had no idea that they also made bacon. Obviously, I couldn’t wait to try it out and this soup was the perfect opportunity! The bacon has a great smokey flavor that made the perfect broth for this chowder and the savory, meaty bits were the perfect contrast to the sweetness of the potatoes and corn. It’s warm and comforting and I know it’ll be perfect later this winter… in fact, I plan to make it again the first time it snows!

And guess what?! They’re giving me two pounds of bacon to give away so one of you has a chance to taste it (and make this soup!), too. Pretty cool, if you ask me! For a chance to win, just leave a comment on this post. I’ll pick a winner on Thursday, November 7.

Jamaican Sweet Potato Chowder

This soup is delicious straight from the pot, but it’s even better the next day, once the flavors have had a chance to meld together.

Author: Lauren Keating

Serves: 6

Ingredients

  • 1 package (8 ounces) Jones Farms Dry Aged Bacon, chopped
  • 2 carrots, peeled and sliced
  • 2 ribs celery, chopped1 onion, chopped
  • 2 cloves garlic, minced
  • 1 jalapeño pepper, seeded and
  • 2 large sweet potatoes, peeled and cubed
  • 5 cups water
  • bay leaf
  • ⅛ teaspoon cayenne pepper
  • ½ teaspoon allspice
  • 1 cup frozen corn
  • ½ cup fat free half and half

Preparation

  1. Add the bacon to a large soup pot set over medium heat. Cook until it just begins to crisp, about 5 minutes. Pour off all but 2 tablespoons of rendered fat.
  2. Add the carrot, celery, onion, garlic, and jalapeño pepper. Cook until vegetables begin to soften, another 5-7 minutes. Add the sweet potato, water, bay leaf, cayenne, and allspice. Simmer 20 minutes, or until potatoes are soft.
  3. Stir in the corn and half and half. Simmer until heated through.

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Smoked Tomato and Bacon Vinaigrette

This smoked tomato and bacon vinaigrette is delicious on salads or as a marinade. It’s full of flavor, but each 2 Tablespoon serving clocks in at just 70 calories! 

Two weeks ago, I spent a long weekend in Miami attending a blogging conference and spending some much-needed time at the beach. I had been in a bit of a creative rut for the past month or so, and spending time exploring new cuisines with some of my foodie friends was just what the doctor ordered. I’m back – with pages and pages of new recipe ideas.

If there was a theme to my time there, it was definitely pork. From cuban sandwiches at a roadside shack in Key Biscane to slow roasted pork leg at Havana 1957 in Miami Beach to Southern-style barbecue (and an outrageous smoked and pulled pork sandwich) with my contacts from Jones Dairy Farm at a restaurant with a very appropriate name: Swine.

 

This smoked tomato and bacon vinaigrette was inspired in part by that lunch and in part by a smoked tomato jam that was served at the conference itself. Of all of the ideas that I came home with, this was the one that I was the most excited about. I got to work straight-away and was rewarded with an amazingly versatile dressing that I’ll definitely be eating all summer long.

The base of the dressing is made from tomatoes that get charred on a hot grill and then pureed with balsamic vinegar for sweetness and red wine vinegar for tartness and mixed with crumbled bacon and crispy fried shallots and garlic.  A little bit of smoked paprika is a nice touch to enhance the smoky flavor of the dressing.

It’s delicious as a marinade for grilled chicken, drizzled over fresh tomatoes and burrata, or in the BLT pasta salad pictured above. (To make the salad, combine 1 cup smoked tomato and bacon vinaigrette with 1 box of high fiber pasta, 2 cups of arugula, 6 slices of crumbled bacon, and 1/2 pint of grape tomatoes. Serve chilled.)

Smoked Tomato and Bacon Vinaigrette

As always, I used Jones Dairy Farm bacon in this dressing. I first tried it last fall and it’s so good that I can’t bring myself to buy any other brand: it’s thick-cut with the perfect balance of smoke and salt. My little brothers now refer to it as “that really good bacon.” It can be a little tricky to find, but Jones luckily has a really great product locator on their site that will guide you in the right direction.

Author: Lauren Keating

Serves: 16

Ingredients

  • 3 slices bacon, preferably Jones Dairy Farm Applewood Smoked Bacon
  • 1 shallot, minced
  • 1 garlic clove, minced
  • 6 plum tomatoes
  • 2 tablespoons balsamic vinegar
  • 4 tablespoons red wine vinegar
  • ¼ cup water
  • ⅛ teaspoon smoked paprika (optional)
  • ⅓ cup olive oil
  • salt and pepper

Preparation

  1. Add the bacon to a pan set over medium high heat. Cook, turning frequently, until crisp. Let drain on a plate lined with a paper towel, then crumble. Add the shallot and garlic to the hot bacon grease and cook until crisp – 1-2 minutes. Remove from the pan and let drain on paper towels.
  2. Cut the tomatoes in half; remove the core and seeds. Grill over medium-high heat (about 500ºF) for 5 minutes, or until lightly charred.
  3. Add the tomatoes, vinegars, water and paprika (if using) to a blender container. Blend on high until smooth – about 1 minute. With the motor running, drizzle in the olive oil. Pour into a pint-sided jar or other storage container. Stir in the bacon, shallots, and onions.

Nutrition Information

Calories: 70 Fat: 5.8 Carbohydrates: 2.6 Fiber: 0.5 Protein: 1.9

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Disclosure: I was paid to create this recipe for Jones Dairy Farm but all opinions are my own. My little brothers were not paid for anything. In fact, I don’t even want to share my bacon with them. Thank you for supporting the brands that keep me inspired in the kitchen!

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Dijon Potato Salad with Crispy Ham

This potato salad is loaded with crispy pieces of ham and a warm dijon vinaigrette. Enjoy it as a side dish or as a light meal!

Easter was a few days ago already but if you’re lucky enough to have leftover ham still, I have a great recipe for you! If you don’t have any ham left over, don’t worry – a ham steak will work just fine.

We’ve had a huge baked ham for Easter dinner for as long as I can remember. Most of our leftovers (and the bone) usually gets used in pea soup. A good amount of what’s left after that gets eaten on biscuits slathered with apricot preserves (If you haven’t tried it, you really should – it’s one of the most wonderfully perfect bites of food I’ve ever had!).

Anything left over after that usually gets tossed into an omelet. Like I said the other day, I’m not great about coming up with creative ways to repurpose leftovers. This year, though, I decided I really wanted to try something new with some of my leftovers. I ended up creating this potato salad, with flavors that are perfect for spring.

This potato salad is really simple to make, and it makes the perfect light meal for a weeknight.

Start by boiling up some Yukon Gold potatoes – they’re my favorite for potato salad, since they’re soft and creamy but still hold their shape. Right before the potatoes are done, throw some sugar snap peas right into the same pot. They only take a few minutes to cook, and they’ll add color and texture to your salad.

While to vegetables boil, crisp up your leftover ham in a little olive oil. I used a gorgeous ham from Jones Dairy Farm (the same one I made for Christmas) but you could also use one of their ham steaks. Get it nice and crispy and brown, then set it aside and make an awesome vinaigrette with shallot, mustard, and fresh herbs. I like to throw n some tarragon – it’s one of my favorites and the slight licorice flavor reminds me of Easter – but you can leave it out if you don’t like it or if it’s too hard to find.

There you go! In just about 20 minutes, you’ll have a delicious potato salad that you’ll find yourself looking forward to every time you have leftover ham!

Dijon Potato Salad with Crispy Ham

Author: Lauren Keating

Serves: 6-8

Ingredients

  • 24 ounces baby Yukon Gold potatoes, quartered
  • 4 ounces sugar snap peas, cut in half crosswise
  • 4 tablespoons olive oil, divided
  • 6 ounces diced baked ham (like Jones Dairy Farm® Family Ham)
  • 1 shallot, minced
  • 3 tablespoons red wine vinegar
  • 1 tablespoon creamy Dijon mustard
  • 2 tablespoons water
  • 1 tablespoon chopped chives
  • 1 teaspoon chopped tarragon
  • sea salt and cracked black pepper

Preparation

  1. Add potatoes to a stockpot and cover with 3 inches of water. Bring to a boil; cook 15 minutes. Add the peas and cook 5 more minutes, or until the potatoes are tender. Drain and transfer to a serving dish.
  2. Heat 1 tablespoon of oil in a skillet set over medium-high heat. Add the ham and cook 7-8 minutes, or until browned and crispy. Add the ham to the potatoes.
  3. Add the shallot to the same pan you used to cook the ham. Cook 1 minute, or until softened. Whisk in the vinegar and mustard until smooth. Remove from heat and whisk in the remaining 3 tablespoons of olive oil, water, and fresh herbs.
  4. Pour the dressing over the potatoes. Season to taste with salt and pepper.

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I created this recipe for Jones Dairy Farm. Thank you for supporting the brands that keep me inspired in the kitchen.

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