Jalapeño Popper Chicken

Jalapeño Popper Chicken

Awright, I love Jalapeño Poppers. I often buy them in the freezer section and make them for a little snack during those long days. So I when I stumbled upon this recipe .... Let's just say I was excited. When I stupidly forgot to buy chicken at the commissary, I braved dangerous, snow covered, icy roads just for some chicken to try this out. And I have no regrets. It was amazing. When the husband and I were finished eating, and I excitedly asked "What'dya think?" and he replied with a neutral "It was OK." ..... I think we may start to have marital problems. Boy has no taste buds, I swear. So, anyhow~

What You Need:

1/2 cup Panko

1 Egg

2oz Cream Cheese

1-2 Jalapeñno Peppers, seeds and ribs removed

2 tsp Canola Oil

1.5-2 tsp Taco Seasoning

1/4 cup Shredded Cheddar

2 Chicken Breasts

What You Do With It:

Preheat the oven to 375º. Place oven proof rack on rimmed baking dish. Spray with cooking spray.

In a small skillet over medium heat, combine panko and oil. Cook, stirring often, until panko is golden and crispy. Place in shallow dish or bowl. Add taco seasoning. 

In another bowl, beat egg. 

In a third bowl, combine cream cheese, cheddar and jalapeños. 

Using a knife, cut a pocket inside each chicken breast, or horizontally slice through center. Season chicken lightly with salt and pepper. Divide cream cheese mixture evenly between each breat. Use toothpicks to secure, if necessary. Dip chicken into egg mixture, then panko mixture. Make sure to coat completely. 

Bake on rake for 25-30 minutes, or until cooked through. 

Chef's Scribbles:

Despite my husbands lack of enthusiasm for this dish, I told him we were indeed going to have it again, and semi often, so he'd better like it. This is probably one of my favorite recipes, now. Its got a bit of everything I love; crunch, cream, kick, cheese... its just a good package all wrapped up in chicken and baked. <3 Hope you enjoy it, too!

Eggnog Truffles

Eggnog Tuffles

What You Need:

1lb white melting chocolate, divided

4oz cream cheese, softeneed

1/4 tsp rum extract

1/4 cup confectioners sugar

1/4 tsp nutmeg, plus extra for sprinkling

What to Do:

■ Melt 8oz of the chocolate according to package directions. beat cream cheese, sugar, nutmeg and extract in a large bowl until well blended and smooth. Add melted chocolate and mix well. Cover and refrigerate until firm. Shape into 24 (3/4 inch) balls. Place on wax paper covered tray. Refrigerate until ready to dip.

■ Coat only 12 at a time. Melt remaining 4oz chocolate in a small bowl in microwave for 1 1/2 minutes, stirring after 1 minute. Using fork, dip 1 truffle at a time. Tap fork to bowl to allow excess chocolate to drip off. Place on waxed tray. Cover bald spots with fork. Sprinkle with nutmeg.

■ Refrigerate 1 hour or until set. Stores truffles between layers of wax paper for up to 1 week.

Chef's Scribbles:

As far as using the fork to dip the balls (giggity?) it didn't work out so well. When trying to get the truffle off the fork, they tended to start breaking in half, and so a few of the truffles are a bit odd looking. Instead I used a spoon and a fork, and turned the truffle between them to allow the chocolate to drip before I put the truffle on the tray. 

I am not a fan of eggnog, and I find these things sinfully delicious. I have a favorite christmas dessert, now! :)

Slow Cooker Baked Potato Soup

Slow Cooker Baked Potato Soup

 

What You Need:

6 medium red potatoes

4 large garlic cloves, minced 

1/4 tsp salt 

4 tsp chicken bouillon cubes

1/2 cup flour

1 cup diced onion

1 bay leaf

5 cups water

4 tbs butter

1 cup milk

salt and pepper to taste

green onion, cheese, sour cream, bacon bits for toppings

What to Do With It:

Microwave onions (or saute in pan) until soft. Add onion, potatoes, garlic, leaf, salt, water and bouillon to slow cooker. Cover. Cook on low for 6 - 8 hours or on high for 3 - 4 hours, until potatoes are cooked through.

Prepare a roux. Melt butter on low heat in skillet. Add flour slowly and whisk. Then add milk 1 tbs at a time. Whisk. When thickened, slowly add another cup. Whisk until thickened. Do 2 more times (total 4 cups). When sauce is thick and creamy, add back into slow cooker and stir to mix. Salt and pepper to taste. Ladle into bowls and add desired toppings. 

Chef's Scribbles:

At our Commissary here in Germany, we can't get baking potatoes. The potatoes they sell are indeed labeled 'baking potatoes', but are in fact not. I learned this after several attempts to bake them, and a friend stepping in the say "yea, it will never work." So, when I found this recipe online, I was a little more excited than I probably should have been. But come on, its been years.
The potato concoction alone is not fantastic, but you add the toppings and it becomes amazing and flavorful. Which is not that different from true baked potatoes. My husband and I enjoyed this recipe, and I will be making it again!

Also, I hope you all had a wonderful Thanksgiving! Mine was full of friends and food, not to mention my husband <3 I'm looking forward to a wonderful Christmas!!