Bored Cook In The Kitchen

Tried and true recipes, new twists on old favorites, and new dishes to expand my family's palate.

Category Archives: Vegetables

BBQ Jalapeno Poppers

As you can see, it’s been a long time since my last post.  Summer was a crazy whirlwind that just flew by for me and now we are almost at the end of September!  Life just got in the way of my postings here.  Thank you to all of you who emailed me to ask if everything was okay.  I’m back to share some delicious recipes with you.

I’ll start by sharing one I know many of you have tried.  If you haven’t tried them, you must!  I’ve seen a number of recipes for these online and I actually have a traditional version of these Jalapeno Poppers I normally make.  The ones that you deep fry.  They are to die for as well, but I’ll share those with you on another day. 

This version I used was from Ree Drummond’s book The Pioneer Woman Cooks.  I looked at them so many times and finally this summer I made them for the first time.  Ree is not lying when she tells you how addictive these things are.  I’ve made them several times since, and most recently to use up all the peppers I had overflowing my plants in the garden. 

BBQ JALAPENO POPPERS

Recipe from The Pioneer Woman Cooks by Ree Drummond

  • 18 Fresh Jalapenos
  • 1 – 8 oz. Package Cream Cheese, room temperature
  • 1/2 Cup Grated Cheddar Cheese ( I grated mine finely and probably used about 3/4 cup)
  • Green Onion, sliced (I omitted this)
  • 18 Slices Thin Bacon, cut into halves
  • Bottled Barbecue Sauce
  • 36 Toothpicks
  • **Rubber Gloves for working with peppers

**The reason I put those two ** next to “wearing gloves while working with the peppers” is because I’ve seen many people suggest this when working with hot peppers.  I have never had a problem using bare hands when cutting up hot peppers.  However, I’m probably just not sensitive to them as some people are, so if you aren’t sure or if you know you are sensitive to them, take the advice and use the rubber gloves.

Preheat oven to 300 degrees.  (Ree’s recipe suggests 275 degrees, but I found that to not work for me.)

Wash and dry the peppers and cut into halves.  I cut off the stems as well, but you can leave them on.

With a spoon, scrape out the seeds and membrane from each pepper and throw away.

In a mixing bowl with an electric mixer, mix together the cream cheese, cheddar cheese and the green onions if you are using them.

Fill each pepper half with the cheese mixture and set to the side.

Take a piece of bacon and wrap it around each pepper.  Secure with a toothpick.

Brush each pepper with some barbecue sauce.

I place these on a baking rack and cover the sheet pan the baking rack sits in with aluminum foil.  This way when the bacon fat drips you won’t be scrubbing it off the bottom pan.  Just throw away the foil and your job is done.

Bake for about 35 to 45 minutes. 

Remove from oven, allow to cool slightly and serve. 

I promise you that Ree is right.  There is no way you can stop eating these things!

Enjoy!

 

Rainbow Chicken Roll

Chicken is a popular dish in our home and I’m always looking for new ways to make it.

  I was watching Sandra Lee’s Semi-Homemade Cooking the other day when she prepared this dish.  It looked simple and delicious and I decided to give it a try.  One thing that intrigued me about this dish was that it was something I could throw together early in the day, refrigerate and then pop in the oven just before I was ready to start dinner.  I love dishes like that!

I followed the recipe except for one small change.  Sandra’s recipe called for the addition of green beans.  Since there are fewer people in the family that like green beans I opted to switch out the green beans for chopped fresh broccoli instead.  It worked out perfectly.

RAINBOW CHICKEN ROLL

Recipe from Sandra Lee’s Semi-Homemade Cooking

  • 4 Boneless, Skinless Chicken Breasts
  • 1 tsp. Seasoned Salt
  • 1 tsp. Salt-Free Italian Seasoning
  • 8 to 10 String Beans (*I used about 1/2 – 3/4 cup fresh chopped broccoli)
  • 1 Small Carrot, julienned
  • 1 Red Pepper, julienned (*I used a small red pepper & had some left over)
  • 1/2 Cup Shredded Mozzarella
  • 2 Cups Marinara Sauce (*You can used jarred or homemade)

Preheat oven to 350 degrees.

Trim chicken breasts of any fat.  Lay flat on a cutting board and butterfly each breast 3/4 of the way through.  Lay each chicken breast on a cutting board, cover with a piece of plastic wrap, and pound to 1/4″ thickness.

Lay chicken breasts flat on a cutting board and sprinkle with seasoned salt and Italian seasoning. Place 3 to 4 strips each of the string beans, carrots and red pepper leaving 1/2-inch on the side furthest from you. Sprinkle each with 2 tablespoons cheese.  Roll chicken breast up and place seam side down in a medium baking dish.

Pour marinara sauce over chicken and place in oven. Bake 30 minutes basting with the marinara sauce halfway through cooking.

Remove breasts from pan. To serve slice each breast into 4 or 5 slices and fan on the plate with additional marinara sauce on the side.

**Note:  I did this early in the day, covered and refrigerated the dish, and then took it out when I was getting ready to start making dinner, preheated the oven and baked it. 

And additional note:  this dish took just slightly over one hour to cook in a covered casserole dish, so I would adjust the cooking time from the original recipe provided.

Enjoy!

Parmesan Couscous Salad

This was my lunch the other day and it was just what I was craving.  Simple, tasty, and something you can do with whatever you choose.  There are no measurements for this dish because it’s pretty much just a catch-all for whatever fresh produce you have on hand and want to throw in and mix up.  Simple!

PARMESAN COUSCOUS SALAD:

  • (1) 5.9 oz. Box Near East Parmesan Instant Couscous prepared according to package directions making sure to use the olive oil and not butter when preparing.
  • Juice of 1/2 Lemon (or a whole lemon if you are a lemon lover like me)
  • 1/2 seeded, peeled and diced cucumber
  • 8 to 9 Cherry Tomatoes, quartered
  • Couple tablespoons of fresh chopped parsley
  • Handful or two of torn baby spinach leaves
  • Drizzle of olive oil
  • Salt and Pepper to taste

After cooking the couscous according to the package directions, fluff with a fork and then refrigerate until cool.

Add couscous to a large bowl, add in all remaining ingredients and mix together.  Serve immediately.

You can switch this up with some lime juice and fresh cilantro. 

Add some vinegar in place of the lemon and top with some feta cheese. 

The possibilities are endless. 

Enjoy!

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Roasted Chicken With Vegetables

I love making a roasted chicken, and I always try to change it up and do something different with it when I roast one. 

This version is one I make when I’m pressed for time because it’s basically just a one pot meal.   A few years back I saw Paula Deen on Food Network where she took a trip to France.  Part of the episode showed her walking through the outdoor food markets where she visited a stand that was making rotisserie chickens.  They had these racks of chickens spinning on the rotisserie and underneath the chickens, layered evenly on the bottom of the rotisserie, were potatoes.  The potatoes cooked in the drippings from the chickens spinning above them.  How good did that sound?   Since I don’t have a commercial size rotisserie, this was the closest I could come to recreating what looked like a mouth-watering dish. 

This chicken I roasted was over 7 pounds and it was the smallest roaster I could find at the store that day.  I normally like a 3 to 4 pound chicken, but I didn’t have that choice.  It also took longer than I expected to cook so dinner was a little late to the table on a night when I didn’t really have that much time to spare. 

But, that being said, it was a very juicy chicken and ended up being worth the extra roasting time.  I’ll give you a guideline recipe to follow, but feel free to add whatever spices or vegetables you and your family prefer, along with adjusting your cooking time based on the size of your bird.

ROASTED CHICKEN WITH VEGETABLES:

  • 1 Roasting Chicken
  • 5 or 6 Red Potatoes, washed and quartered
  • 4 Carrots, peeled and cut
  • 2 or 3 Onions, quartered
  • 1 Whole Garlic Head
  • Fresh Rosemary, chopped fine *optional
  • 1 Sprig Fresh Sage, chopped fine *optional

The following dry spices/herbs use at your own discretion and sprinkle on top of the bird and then rubbed in before baking.

  • Smoked or Regular Paprika
  • Dried Marjoram
  • Dried Thyme
  • Salt and Pepper to taste

Preheat oven to 350 degrees.

Wash out chicken, pat dry and place on a plate.  Rub on the dried herbs/spices and set to the side.

Begin cutting the potatoes, onions and carrots by quartering them.  Break apart the head of garlic leaving each clove in it’s skin.  Place the potatoes, onions, carrots and garlic in the bottom of a large roasting pan and season with salt and pepper to taste.  Add the chopped rosemary and sage and mix together.

Place the chicken on top of the vegetables and place on the middle rack of your oven. 

Roast until the chicken is done.  Remove from the oven, place the chicken on a cutting board and cover to keep warm. Allow the chicken to sit for a few minutes to lock in all the juices. 

Remove the roasted vegetables to a serving platter with a slotted spoon.  Carve up your chicken and serve.

Notes:  Because of the huge size of the chicken I used I ended up beginning the cooking process by covering it with aluminum foil for the first hour of roasting so I wouldn’t burn the chicken or the vegetables with the increased cooking time .  My chicken took a total of 2 1/2 hours to cook completely.  After the first hour of cooking I removed the aluminum foil and allowed it to continue cooking until done, allowing the skin to crisp up and brown.

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Sauteed Asparagus

 

If I had to pick a favorite vegetable it would easily be asparagus.  I can eat them roasted, steamed, naked or raw.  Surprisingly, my oldest son likes them also, but not surprisingly, both of my younger children won’t come near them.  My husband, who refuses to eat anything green, won’t come near these either. 

I love roasting them in the oven mixed with some garlic, olive oil, salt and pepper.  But another way I love them is quickly sautéed on the stove with some butter, olive oil, fresh garlic and soy sauce.  They take just a few minutes to cook up and they are absolutely delicious.

Sautéed Asparagus:

  • 1 Bunch Fresh Asparagus
  • 1 Clove Garlic, finely minced
  • 1 Tbsp. Butter
  • 1 tsp. Olive Oil
  • 1 tsp. Reduced Sodium Soy Sauce
  • Salt and Pepper, to taste

Wash and dry asparagus.  Either snap off the ends or cut them, whichever you prefer.  Then cut them on the diagonal and set to the side.

In a large saute pan, heat up the butter and olive oil and dump in the garlic.  Saute the garlic until soft, watching to make sure you don’t burn it.

Throw in the asparagus and the salt and pepper. Saute for a minute or two and then add the soy sauce.  Saute for a few minutes longer making sure not to over cook.  The asparagus should still be crisp, and total cooking time should be between 3 and 5 minutes.

Transfer to a serving bowl and enjoy!

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