Tag Archives: jalapenos

Jalapeno Popper Chicken with Roasted Broccoli

Jalapeno Popper Chicken

  • Servings: 2
  • Difficulty: easy
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Jalapeno Popper Chicken
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IF you ever are on Pintrest looking for chicken recipes you will see a gazillion jalapeno popper chicken recipes along with titles that say “best chicken ever”. So after ignoring many of them curiosity sucked me in on Jalapeno popper chicken. I am typically not a “stuffed” chicken or pork chop guy. Id rather brine and cook it through and then top it with a sauce etc…

If you like jalapeno poppers you will like this recipe. Tangy cream cheese, sharp cheddar cheese with spicy jalapeno bits. It just works. You could dice and crisp up some bacon even. A few tips on stuffing the chicken. Butterfly the chicken slowly to create a nice pocket and then close it up well. The cream cheese will melt right out. Also lightly salt your chicken before breading and stuffing it.

For a side I roasted some broccoli with garlic and tossed it with lemon juice and finely grated Parmesan cheese.

Ingredients
2 thick chicken breasts
2 jalapeno peppers (seeded and diced)
2 oz of cream cheese
1/4 cup of sharp cheddar cheese
1/2 panko bread crumbs
Taco seasoning
1 egg
Kosher Salt

Broccoli
4 cloves of garlic
1/2 lemon juices
1/4 cup of Parmsean cheese (fine grated)

Directions:
1. Fire up the oven to 375 degrees. While it is coming to heat take a small pan and add your panko bread crumbs and cook on medium heat until golden brown. Right before you remove from heat add about 1-2 tablespoons of taco seasoning to the crumbs. The heat will allow the spices to bloom. IMG_9990

2. Now in a bowl make your stuffing by seeding and dicing your jalapenos and combining with the cream cheese and fresh grated cheddar cheese. Add a touch of salt. IMG_9991

3. Butterfly your chicken slowly and carefully using short strokes with your knife as to keep a nice pocket with no holes. Stuff your chicken and close it with toothpicks. IMG_9993IMG_9994

4. Make a simple egg wash and have your Taco Seasoned Panko in another dish. Roll your chicken in the egg and then coat with the Panko mixture. Set in a baking dish.

5. Prepare your broccoli by cutting it up and mincing garlic and coating both with some olive oil. Dust with salt and pepper.

6. Add both dishes to your oven and cook for 30 minutes or until the chicken is done (165 degrees). When done remove your chicken and let it rest for a few minutes. While it is resting coat your roasted broccoli with some lemon juice and then dust with the Parmesan cheese.
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Khao Khat Pork Tenderloin Bahn Mi

Khao Khat Pork Tenderloin Bahn Mi

  • Servings: 2
  • Difficulty: easy
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Khao Khat Pork Tenderloin Bahn Mi
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Khao Khat means “crave” in Vietnamese. I have another Bahn Mi sandwich in my blog that is similar to this one. I crave this sandwich. I remember when Jill and tried this for the first time we both looked at each other after the first bite with that look of “holy cow that was good”.

Doing this blog pushes me to find new recipes and to try new things that I don’t get to make some of my favorite “tried and true” recipes as much. It’s always fun to go back and tinker with some of my faves.

I use pork tenderloin which often gets overlooked or crowded out by chicken and/or beef. Pork tenderloin is such a great cut of meat that is as lean as a chicken breast but remains super tender. The soy, sesame, fish sauce gives it that saltiness. Paired with the pickled slaw that awakens it up with vinegar. Then the heat from the jalapenos makes your eyes water (in a good way) but Duke’s Mayo saves the day to tone it all down. Such a great sandwich.

You could lose the bread and mayo and switch to lettuce if you were trying to cut calories or gluten. That said, I just love how Dukes Mayo plays in this one… West meets East.

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Ingredients
Pork Tenderloin
French Baguette
Cilantro
Dukes Mayo
Chili oil

Marinade
4 Tbs Soy Sauce
1 Tbs Fish Sauce
2 glugs of Sesame Oil
2 tbs of Maple Syrup or Honey
1 tbs brown sugar
2 cloves of garlic (minced or pressed)
1 tbs of minced ginger
4 green onions (diced)
Kosher Salt

Pickled Veggies
1/2 cup of shredded carrots
2 tbs of Shredded purple cabbage
3-4 radishes (thinly sliced)
1 jalapeno (thinly sliced)
1/2 cup of water
1 cup of Apple Cider Vinegar
Pinch of Kosher Salt
2 tbs of sugar

Directions:
1. Prepare your tenderloin by removing in any fat or silver skin. Cut the loin into 1/2 inch “medallions” (like you would cut cookies from a package of cookie dough). Place these medallions between plastic wrap and tenderize them with a smooth sided meat cleaver/mallet. Lightly pound them to a 1/4 inch thickness.
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2. Now add these into a Ziplock bag with the marinade for at least 1 hour and hopefully overnight.
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3. Slice your carrots, purple cabbage, jalapenos and radishes. Whisk the water,vinegar and sugar until the sugar dissolves. Pickle the veggies overnight along side the meat.
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4. In a cast iron skillet on medium heat, add a little chili oil. When the pan is nice and hot add your marinated pork medallions and sear them on both sides. These are thin so you only need to cook them 2 minutes on each side.
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5. Prepare your roll by slicing it and coating both sides with Duke’s Mayo. Overlay your medallions and top with the pickled veggies and cilantro, sriracha. We added a side of Sriracha Kettle chips.

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