Let’s Jam Jelly

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✨Restaurant level food without leaving your kitchen 🥘
Let’s Jam Jelly
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https://linktr.ee/Letsjamjelly
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06/23/2026

Pringle Shrimp Roll + Caviar. Why not go out with a bang this Fourth of July by serving your friends and family the best shrimp sandwich. Mini brioche sandwiches with shrimp salad and topped with caviar with sour cream and onion Pringle’s tucked into the sides. Trust me… these little bad boys are delicious.

👉 Don’t forget to visit my Substack for the recipe + measurements (link in bio)
And
👉 Visit my Linktree for the products I use in my reels (link in bio)

06/19/2026

Are we in Summer yet? One last comfort food before I officially accept that summer is here. Vermont Cheddar soup is so rich and creamy and packed full of flavor. Every single bite I savor. I visited Vermont in October and has Simon Pearce famous soup and I had to remake my own version. And it is delicious I must say.

👉 Don’t forget to visit my Substack for the recipe + measurements (link in bio)
And
👉 Visit my Linktree for the products I use in my reels (link in bio)

06/18/2026

We are about to officially hit summer and I wanted one more week of cozy comfort food. These Greek Lemon Fingerling Potatoes are about as delicious as you can get. They are roasted in the oven so the broth soaks into them and makes them super flavorful and then they get a crispy edge. Tangy flavor with lots of herbs. Such a perfect side dish for any dinner meal.

👉 Don’t forget to visit my Substack for the recipe + measurements (link in bio)
And
👉 Visit my Linktree for the products I use in my reels (link in bio)

06/17/2026

A tuna melt sandwich is my jam but this one completely knocks socks off. I recently had one at Chula Seafood in Scottsdale Arizona and I just knew I had to make one for lunch. The chimichurri sauce really elevates it and the Oaxaca cheese is next level. Trust me… you’ll want this one on rotation.
👉 Don’t forget to visit my Substack for the recipe + measurements (link in bio)
And
👉 Visit my Linktree for the products I use in my reels (link in bio)

06/16/2026

Lemon Ricotta Pasta with Peas. Such a sweet and delicious pasta dinner that is super easy to make. The addition of fresh English peas really make this dish. I made it with ground beef to become an entire meal but you could also omit it and have it as a pasta salad. Either way this dish will be on rotation. Summer fabulous!

👉 Don’t forget to visit my Substack for the recipe + measurements (link in bio)
And
👉 Visit my Linktree for the products I use in my reels (link in bio)

06/12/2026

Asked dad what his favorite pop tart flavor was and he said cookies and cream. So I had to make a cupcake with filling and pop tart topper. Lots of Oreo crumbles and chocolate sprinkles. And let’s not forget the marshmallow Oreo filling . This cupcake will impress everyone involved including dad. 😉🧁

👉 Don’t forget to visit my Substack for the recipe + measurements (link in bio)
And
👉 Visit my Linktree for the products I use in my reels (link in bio)

06/11/2026

I visited a Phoenix restaurant called Pyro and had a Japanese old fashioned. I couldn’t stop thinking about how good this drink was. So in honor of Fathers Day , I decided to create my own Smoky Plum Old Fashioned using Japanese Whisky and Plum liqueur. I made a smoky black tea simple syrup and a little bit of fire string magic. This one is so tasty that men and women both love it. Dad can share! 😉

👉 Don’t forget to visit my Substack for the recipe + measurements (link in bio)
And
👉 Visit my Linktree for the products I use in my reels (link in bio)

06/10/2026

I wanted to bring the wow factor this Fathers Day because dad is special. So to save money but splurge on taste and quality I ordered hot cooking stones and wagyu online. I had four different dipping sauces for everyone to see which was their favorite. Everyone cooked their own meat which was really fun. And dad had a blast of course!
👉 Don’t forget to visit my Substack for the recipe + measurements (link in bio)
And
👉 Visit my Linktree for the products I use in my reels (link in bio)

06/09/2026

Dad has requested quite the lineup for Fathers Day this year. We are starting with two different Hot Pot broths. Umami Hot Pot vs Spicy Satay Hot Pot. Both are rich in flavor and uniquely tasty. We love getting thin cuts of chicken and beef. Some shrimp and quail eggs. Chinese cabbage and mushrooms and noodles. Makes for a fun time where everyone gets to cook their own food.

👉 Don’t forget to visit my Substack for the recipe + measurements (link in bio)
And
👉 Visit my Linktree for the products I use in my reels (link in bio)

06/05/2026

I had this amazing dessert at Beauty and Essex in Vegas and I couldn’t stop thinking about it so I made a deconstructed version. White Chocolate Mousse + Cherries the flavor is unreal. Sweet white chocolate mousse that is set to be thick and creamy and topped with syrupy cherries that add a bit of tart and then garnished with shaved white chocolate. Perfect little treat for that sweet tooth ! 🍒 🍫

👉 Don’t forget to visit my Substack for the recipe + measurements (link in bio)
And
👉 Visit my Linktree for the products I use in my reels (link in bio)

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