JOANNE'S JALAPENO CHICKEN
A comfort meal with a little kick. Serve with Spanish or dirty rice.
Provided by Joanne Neubauer
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon of olive oil in a skillet over medium heat, and cook and stir the jalapeno peppers and onion until tender, about 8 minutes. Remove the vegetables from the skillet; add 1 tablespoon of olive oil to the hot skillet. Sprinkle the chicken tenders with chicken seasoning, and cook and stir in the olive oil until slightly golden brown and no longer pink inside, about 10 minutes. Transfer the chicken to a bowl.
- Return the jalapeno peppers and onions to the skillet, and stir in the pina colada mix and sour cream. Bring the mixture just to a simmer, reduce heat, and simmer for 5 minutes; stir in the chicken, and mix in the bock beer. Simmer until the flavors have blended and the sauce has slightly thickened, 15 to 30 more minutes.
Nutrition Facts : Calories 393 calories, Carbohydrate 18.7 g, Cholesterol 89.9 mg, Fat 22.4 g, Fiber 1.6 g, Protein 26.6 g, SaturatedFat 9.8 g, Sodium 92.5 mg, Sugar 10.9 g
CRANBERRY SAUCE WITH JALAPENO PEPPERS
Through some experimintation, I finally developed a most marvelous Cranberry Sauce that has just enough peppery taste without being overpowering.
Provided by William Uncle Bill
Categories Sauces
Time 20m
Yield 2 cups, 16 serving(s)
Number Of Ingredients 6
Steps:
- Rinse cranberries in cold water; drain.
- In a medium size saucepan mix water and sugar and bring to boil on medium-high heat; stir to dissolve.
- Add cranberries and Jalapeno peppers and return to boil.
- Reduce heat, cover and boil gently, for 10 minutes, stirring occasionally.
- Add lemon juice and sherry and stir well to blend.
- Remove from heat and let cool completely at room temperature.
- Refrigerate in a glass container with lid.
- Serve with turkey or chicken.
- CAUTION when handling the Jalapeno peppers.
- Wear plastic gloves, or wash hands thoroughly after handling, using any toothpaste.
- Then wash again with soap and water.
- You can also use a mixture of bleach and water to remove all pepper heat.
Nutrition Facts : Calories 66.2, Sodium 1.5, Carbohydrate 15.8, Fiber 1.1, Sugar 13.6, Protein 0.1
SPAGHETTI WITH CHICKEN SAUSAGE, SPINACH, AND GRAPE TOMATOES
Make and share this Spaghetti With Chicken Sausage, Spinach, and Grape Tomatoes recipe from Food.com.
Provided by Joanne
Categories Chicken
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to boil for spaghetti. Cook according to package al dente. Reserve 1 1/2 cups of the pasta water before draining.
- Meanwhile, In large deep saute pan or skillet (large enough to hold cooked pasta with sauce) add 1 tbs. olive oil and chicken sausage (season with a pinch of salt). Saute sausage over medium heat until browned, breaking up with a spoon as it cooks.
- When sausage are browned, add garlic, crushed red pepper flakes and chicken bouillon cubes, cook for 2 minutes stirring a few times. Add tomatoes and cook for another 2 minutes then add 1/4 cup olive oil, butter, and reserved pasta water.
- Bring to a boil and reduce to simmer, let cook for about 5 minutes. Add the spinach, cook for 1 minute just until it starts to wilt.
- Remove from heat, and add the cooked spaghetti. Toss well to combine.
Nutrition Facts : Calories 753, Fat 28.2, SaturatedFat 8, Cholesterol 101.1, Sodium 1155.9, Carbohydrate 97.2, Fiber 5.6, Sugar 6.4, Protein 27.8
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