Tag Archives: Pintrest

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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Ham Swiss Sliders

Ham Swiss Sliders

  • Servings: 2-4
  • Difficulty: easy
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Ham Swiss Sliders
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As I mentioned before, we have had pounds of left over baked ham. This happens to us a bit when doing roasts and hams etc.. Jill really likes ham and cheese sandwiches. I noticed a ton of pins with this recipe for ham and swiss sliders. You have likely seen them if you dabble in food pintrest activities.

These really turned out well. When you see the hundreds of pins for this recipe you will see a lot of hyperbole hype about the sauce. Yeah it changes the overall sandwich for the better, but just level setting with you that it isn’t the most incredible thing ever. I mean it’s flavored butter with onions, Dijon and sugar. Also, most recipes you will find are for an army of sandwich eaters or the Duggar family. Since it was just us, I made a smaller batch.

Ingredients:
Ham (I used leftover Easter baked ham, deli works)
Swiss Cheese
Kings Hawaiian Dinner Rolls
Dukes Mayo

1/4 cup of butter
1 tbs of dried minced onions
1 tsp of poppy seeds
2 tsp of Dijon
Splash of Worcestershire Sauce
Dash of brown sugar

Directions:
1. Melt the butter in a small saucepan with the other ingredients. Bring to simmer and set aside.

2. Grease or spray a pan and cut your rolls in half. I put a tad of Dukes Mayo on each side for moisture and Duke’s awesomeness. Put some ham and swiss on the bottoms. Put the tops back on and spoon your butter mixture on top of each roll. If you are making Duggar sized pans, you can be more erratic with your butter spreading.
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3. Wrap in foil and put them into a 350 oven to heat up and for the cheese to melt a little. Serve.
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Dijon Maple Baked Chicken

Dijon Maple Baked Chicken

  • Servings: 2
  • Difficulty: easy
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Dijon Maple Baked Chicken
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When I am in recipe hunting mode I generally cruse through my bookmarked sites and will also look at Pintrest, Yummly, FoodNetwork, Food.com, Food52 etc. Pintrest is great in many ways but at the sametime feels less authentic because it is about getting people to your site vs promoting good food you made. Not everyone plays that game but I see a recipe multiple times when I go there to look. One of those is “the best chicken ever”. I see it posted as Holy Yum, Man-Pleasing Chicken etc… You know the one.

Firstly, it is a good recipe for chicken that you and your family will like if they enjoy or tolerate mustard flavor. The chicken was super moist and the sauce concentrated and worked well as a sweet and tart kinda of sauce. It’s good but by no means will be the best ever as stated. I say that not to discourage you but instead level set with you. No hyperbole here or at least I try.

Ingredients:
2 Chicken breasts and thighs (trimmed)
1/2 cup Dijon Mustard
1/4 cup Maple Syrup
1 tbs of Rice wine vinegar
Fresh Rosemary
Kosher Salt and Pepper

Brussels Sprouts (diced)
1 green onion (diced)
Garlic Salt
Red Pepper Flakes
Kosher Salt
Black Pepper
Parmesan Cheese
Splash of red wine vinegar

Directions:
1. Super easy. Preheat your oven to 400 degrees. Trim your chicken. In a baking dish salt and pepper your chicken on both sides. Mix your wet ingredients and pour over the top. Move the chicken around so its coated on all sides.
Pop it in the oven for 40-50 minutes until done. Some recipes talk about making a sauce and pour it on top of the chicken. IMG_9710IMG_9711

2. As a side I decided upon Brussels Sprouts. I heated a cast iron skillet with coconut oil (medium)
I washed and cut the sprouts and onion and then tossed them with the seasoning. I put them in the cast iron skillet and let the bottoms brown before turning. 3 minutes or so. Stir occasionally until it is tender to your liking.

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