Bored Cook In The Kitchen

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

Tag Archives: bacon

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!

 

Ranch Chicken

I’ve looked at Pioneer Woman’s Ranch Style Chicken for months, and finally decided it was time to try it.

Chicken breast, honey mustard marinade, bacon and cheddar cheese.  These are not bad things! 

This was quick and easy to throw together and my family enjoyed it.  I’ll give you the link here for the recipe that I followed, but the recipe I’m going to provide below are the changes I will use for next time.

Keep in mind, the modified recipe I’m providing is not the way I made this, but I can’t see that it would affect the outcome of the dish.  The reason I’m looking into modifying the original recipe is for the fat content. 

The marinade is fat-free.  But the way you make this and what you add to it is anything but fat-free.  There is no getting away from the bacon and cheddar cheese, but there is a way to alter the fat other than that.  The original recipe calls for browning the meat in a mixture of bacon grease and canola oil.  I couldn’t fathom the idea of adding more oil to a pan I had just fried bacon in, so I didn’t add the canola oil at all. 

But I think allowing the chicken to marinade then grilling them is a better option.  Still won’t make this meal exactly a waist slimming chicken breast, but it will get rid of some of that grease you are browning the chicken in.

I also modified the honey Dijon marinade.  The original recipe called for a half cup of honey and a half cup of Dijon mustard.  That’s how I prepared it, but next time I plan to cut the honey down to 1/4 cup.  And let me say, if you love honey Dijon, you will love this marinade.  I can see just using this marinade on the chicken alone and still having a delicious chicken breast sliced over a salad. Something I’m planning for the future.

Ranch Style Chicken:

Adapted from The Pioneer Woman

Serves: 6

  • 6 Boneless, skinless chicken breasts
  • 6 Slices bacon, cut in half and fried crisp
  • 1 Cup Shredded Cheddar Cheese
  • 1/2 Cup Dijon Mustard
  • 1/4 Cup Honey
  • 1/2 tsp. Ground Black Pepper
  • 1/4 tsp. Paprika
  • 1/2 Lemon, juiced

*Note:  I didn’t forget to list the salt.  I left it out and you won’t miss it.  Between the marinade, the cheese and the bacon, there is plenty of salt to flavor this dish.

Begin by pounding out each chicken breast between two pieces of wax paper.  Set to the side.

In a large bowl, combine the honey, mustard, pepper, paprika and lemon juice.  Stir well to combine.

Place the chicken in the bowl and make sure it’s evenly coated.  Cover and refrigerate.  I let this marinade for about 3 to 4 hours, but even overnight would be great.

Fry the bacon until crisp and set to the side.

Either brush on or spray down your grill with non stick grill spray or canola oil.  Heat grill to about 300.

Once the grill is heated, remove chicken from the marinade and place on the grill.  Discard the remaining marinade.

Grill chicken until completely done.   Turn off grill, top the chicken with 2 pieces of bacon and some cheddar cheese.  Close the top of the grill and allow the cheese to melt.

Serve immediately.

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