JALAPENO FRIES WITH ROASTED GARLIC RANCH
Provided by Valerie Bertinelli
Categories side-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the roasted garlic ranch: Preheat the oven to 425 degrees F.
- Rub the garlic with the oil, then wrap well in foil. Roast until soft and golden, about 35 minutes.
- In a bowl, whisk together the buttermilk, mayonnaise and sour cream.
- Push the roasted garlic cloves out of their skins and onto a cutting board; sprinkle with salt. With the flat side of a chef's knife, smash the garlic into a paste. Transfer the paste to the mayonnaise mixture and whisk vigorously to incorporate and break up any large lumps of garlic. Stir in the chives and add salt and pepper to taste. Cover and refrigerate.
- For the jalapeno fries: Fill a large, wide pot with 1 inch of oil and heat to 360 degrees F.
- Meanwhile, whisk the buttermilk and egg together in a pie plate or shallow bowl. In a second pie plate, whisk together the flour, cornmeal, paprika and 1 1/2 teaspoons salt.
- Dip a large handful of the jalapeno strips into the buttermilk mixture, letting the excess drip off. Toss in the flour mixture to coat. Carefully add the strips to the oil, and fry until golden brown, 1 to 1 1/2 minutes. Repeat with the remaining strips, letting the oil come back to temperature between batches. Sprinkle the fries with salt as soon they come out of the oil.
- Serve the jalapeno fries with the roasted garlic ranch.
HONEY JALAPEñO GRILLED CHICKEN RECIPE
This delicious chicken recipe is easy to prep a day ahead and can be cooked in about 30 minutes. See notes for how to bake this chicken in the oven.
Provided by Amy Johnson
Categories Main Dishes
Time 45m
Number Of Ingredients 9
Steps:
- In a small bowl or measuring cup, whisk together honey, balsamic vinegar, olive oil, minced jalapeno, grated garlic, cilantro, salt and pepper.
- Pour marinade into a large ziptop plastic bag or large baking dish; add chicken and toss to coat. Seal/cover and refrigerate for at least 20 minutes or up to overnight, turning chicken occasionally.
- Heat grill* to medium. Oil grate. Place chicken on grill, close lid; turn chicken pieces occasionally and cook until golden brown and cooked through, about 30 minutes.
JALAPENO ROASTED CHICKEN WITH BABY BROCCOLINI
Provided by Marcela Valladolid
Categories main-dish
Time 1h42m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Position a rack in the center of the oven. Preheat the oven to 400 degrees F.
- Jalapeno paste:
- In the bowl of a food processor, combine the oregano, shallot, garlic, butter, 2 tablespoons olive oil, the jalapeno, salt and pepper and process to form a coarse paste.
- Chicken: Pat the chicken dry and then put it, breast side up, on a rack in a large roasting pan. Using your fingers, loosen the skin from the chicken breast, legs, and thighs without detaching it. Spread half of the jalapeno paste under the skin. Put the rosemary and the shallots in the cavity of the chicken. Tie the chicken legs together with kitchen twine. Spread the remaining jalapeno paste all over the exterior of the chicken. Pour the chicken broth and wine into the roasting pan.
- Roast the chicken for 1 hour, basting with the pan juices every 20 minutes, adding more broth to the pan if it begins to dry out.
- Remove the roasting pan from the oven. Arrange the baby broccoli snugly around the chicken on the rack. Drizzle the olive oil over the florets and season them with salt and pepper, to taste. Roast the chicken with the baby broccoli, basting occasionally with the pan juices, until an instant-read thermometer inserted into the innermost part of the chicken thigh, without touching the bone, registers 160 degrees F, about 30 minutes. Remove the roast chicken from the oven, tent it in foil and let it rest for 15 minutes.
- Arrange the chicken on a platter, and surround it with the broccoli. Serve.
JALAPENO-LIME CHICKEN
I was reading the intro of this recipe and realized that yes, now I have tried it and even posted a picture so I decided to update. This is an easy recipe that is heart healthy. The recipe was in an issue of Diabetic Cooking.
Provided by PaulaG
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine the oil, lime zest, lime juice, jalapeno, cumin, minced garlic, pepper and salt in a resealable plastic bag.
- Place chicken in bag and press to remove excess air; seal tightly.
- Turn bag over several times in order to coat chicken with mixture.
- Chill 30 minutes or up to 8 hours.
- Preheat grill, oven broiler or indoor grill to medium high heat.
- Place the chicken on grill or in broiler pan.
- Cook 12 to 15 minutes or until chicken is no longer pink and juices run clear when pierced with a fork, turning twice to get grill marks.
- Garnish with jalapeno slices and black olives if desired.
- Please note: When handling jalapeno peppers take caution.
- They can sting and irritate the skin; wear rubber gloves when handling and do not touch face or eyes.
- Wash hands throughly with soap and water after handling.
- The time to make does not include the marinade time.
JALAPENO-LIME MARINATED CHICKEN
The marinade adds a zesty taste and makes the chicken very tender. I think this is the perfect recipe for a summer picnic. -Coleen Martin
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a 4-cup measuring cup, combine the first nine ingredients. Pour 2 cups into a large bowl; add chicken. Turn to coat; cover and refrigerate for 2-4 hours. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. On a lightly oiled grill rack, grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until a thermometer reads 170°, basting frequently with the reserved marinade.
Nutrition Facts : Calories 193 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 116mg sodium, Carbohydrate 18g carbohydrate (17g sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
CHICKEN BREASTS WITH JALAPEñO CHEESE SAUCE
Skillet seared chicken breasts are covered in a jalapeño cheddar sauce for an easy, flavorful dinner that's great for a weeknight or for company!
Categories Chicken
Time 35m
Number Of Ingredients 12
Steps:
- Heat 2 teaspoons of the olive oil in a large skillet over medium-high heat. Meanwhile, season chicken breasts with the salt, pepper, chili powder and cumin. Add to pan and sear for 4 minutes on each side, until golden brown.
- Remove chicken breasts from the skillet to a plate and cover with aluminum foil to keep warm. (They will finish cooking later.)
- Reduce heat to medium and add remaining two teaspoons olive oil to pan.
- Add diced onion and jalapeño and cook, stirring occasionally, for 4-5 minutes, until softened. Add garlic and saute for 30 more seconds.
- Add chicken broth and cream cheese and stir until melted. Stir in shredded cheddar cheese and stir until melted and mixture is simmering.
- Return the chicken breasts to the skillet, along with any accumulated juices, and turn to coat in the cheese sauce.
- Cover the pan, reduce the heat to medium-low and cook for 7-9 minutes, until chicken is cooked through. (It will depend on how thick your chicken breasts are.) I like to spoon some of the sauce over the chicken breasts halfway through the cooking time.
- Serve chicken breasts with extra sauce spooned over the top, and enjoy!
Nutrition Facts : Calories 576 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 210 milligrams cholesterol, Fat 31 grams fat, Fiber 1 grams fiber, Protein 65 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 697 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
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- Preheat the oven to 450 degrees. Line a broiler or baking pan with foil for easy clean up. Place a wire rack on top of the pan.
- Using your hands or a food processor, combined the butter, jalapeno, cilantro, garlic, salt, and pepper.
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- Mix the garlic and jalapeños in a small bowl and divide into two, reserving half of the mixture. Place the chicken thighs in a shallow dish and season generously with salt and pepper. Add half of the garlic and jalapeño mix and two tablespoons of oil. Marinate for an hour if you have the time, otherwise, just go ahead and cook.
- Grill or pan fry the chicken thighs on medium heat until the thighs are cooked through, 20-30 minutes, flipping as needed. If baking, put in a 375ºF oven for 30-40 minutes.
- While the chicken is cooking, mix together the reserved garlic and jalapeños along with the honey and water. If grilling, brush the thighs with the honey mixture and grill until golden and sticky. If cooking on the stove top, add the honey mix to the pan and turn the heat up to medium high and reduce to a glossy sauce. Enjoy immediately.
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- Place the shredded chicken, BBQ sauce, and water in a small saucepan with a lid. Cover and cook over medium-low heat for 10 to 15 minutes.
- While the chicken warms up, make the slaw. In a large bowl, combine the jalapeño, garlic, veganaise, yogurt, apple cider vinegar, and honey. Whisk well to combine. Taste for seasoning and add salt as desired. Then add the rest of the slaw ingredients, tossing well to coat. Set aside.
- While the slaw sits and the chicken warms up, prep the tortillas. If using store-bought grain-free tortillas, warm them over the burner, carefully watching and turning as they get little charred spots. Wrap in a dishtowel until ready to assemble. If using homemade socca tacos, follow the steps here, then store in a dishtowel until ready to assemble.
- To assemble, place a little bit of chicken in each tortilla and top with a slice of avocado and a pile of slaw. Finish with extra cilantro on top.
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- To make your Chicken Ravioli with Jalapeno Pesto, start with the little things first. Pour the pine nuts in a skillet and heat over medium high heat to roast them. Stir them often and do not walk away because they burn easily. Continue to stir the pine nuts for 3 to 4 minutes until they start to toast and become fragrant. Remove the pine nuts from the skillet and set aside.
- Return the pan to the stove and add in your corn. Same as before, cook for 3 to minutes, stirring frequently. Any liquid will quickly evaporate and your corn will start to roast. Once the corn starts to roast and darken, remove from the pan and set aside.
- Return the pan to the stove again and this time add your pancetta. Again, cook for 3 to 5 minutes, stirring often. Your pancetta will cook like bacon does, it will render the fat and crisp up like bacon crumbles. Once your pancetta resembles cooked bacon, remove the pancetta from the pan with a slotted spoon and set aside. Keep that grease in the pan for now.
- Now, bring a pot of salted water to boil and cook your storebought chicken ravioli as the package instructs. While your ravioli is cooking, add parsley, jalapeno, garlic, parmesan cheese, most of the pinenuts (keep some out for garnishing) the zest and juice of one lime, the juice of one lemon and the olive oil into a small food processer and pulse until everything is incorporated and you are left with a thick, smooth sauce. Then pour the pancetta grease into the food processor and pulse again to combine.
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- In a large saucepan or deep fryer, heat the oil to about 375°. Fry the chicken wings in small batches until golden brown, 8 to 10 minutes. Shake off any excess oil and place on paper towels to drain. Continue frying the chicken in batches until all of the wings are cooked.
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