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: Baking

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!

Chicken & Rice

 

I have made and eaten a number of different versions of Chicken and Rice.  Some I’ve loved and some I’ve never made again. 

After trying so many different versions of this dish, I finally came up with a version of my own that I fell in love with and that my family enjoys as well.   It’s a perfect dish to throw together when you are pressed for time, and is versatile enough that you can add anything else to it you may like.  I’ve made it in both the oven as a casserole and in a slow cooker.  Both turn out a great result.

CHICKEN & RICE:

  • 3 lbs. Boneless, Skinless Chicken Breasts, cubed.
  • 2 Tbsp. Butter
  • 1 tsp. Olive Oil
  • 2 Cups Uncooked White Rice (not instant)
  • 2 – 14.5 oz. Cans Low Sodium Chicken Broth
  • 1 – 7 oz. Can Chopped Green Chilis
  • 3 Tbsp. Goya Sofrito (tomato based cooking sauce found in the ethnic food section)
  • 2 packets Goya Sazon (I use the one in the orange & yellow box)
  • 1 tsp. Ground Cumin
  • 1 tsp. Onion Powder
  • 1 tsp. Garlic Powder
  • 1 tsp. Paprika
  • 1 Small Yellow Onion, chopped
  • 2 – 3 Cloves Garlic, minced
  • 1 Lime, juiced
  • 1/2 Cup Fresh Cilantro, chopped
  • Salt & Pepper, to taste

Cut up chicken and place in a large bowl.  Add all dry ingredients, including 1 packet of the Goya Sazon to the chicken and stir well.  Transfer to a Ziploc bag and refrigerate for a couple of hours, or overnight.

When ready to assemble, remove chicken from the refrigerator.  In a large sauté pan, add the butter and allow to melt.  Add the chicken to the pan and allow to brown for a few minutes, stirring often so chicken does not burn.  Once done, remove chicken to a clean and large mixing bowl. 

Add olive oil to the sauté pan along with the onion and garlic.  Saute just until translucent. 

Add the onion, garlic, tomatoes, chilis, chicken broth, lime juice, cilantro, rice and the second packet of Goya Sazon to the bowl.  Stir together well.

If you are planning to cook this in the oven, add the mixture to a 13″ x 9″ greased baking dish.  I just spray the baking dish with some butter flavored non-stick cooking spray. 

Cover with aluminum foil and bake in a 350 degree oven for 1 hour to 1 hour 10 minutes, or until rice is tender.

If you prefer to make this in the slow cooker, follow the above instructions and add this to your slow cooker, set on low.  Cook on low for 4 to 5 hours, or until the rice is tender.

Serve up and enjoy!

I shared this recipe in the Saturday Swap over at Kim’s blog, Quit Eating Out

  

Taco Pizza

My children love taco night.  When I say “taco” I mean the ones you buy in the box that have crispy and soft taco shells, a taco seasoning packet and some taco sauce.  They don’t want adventurous fish or chicken taco’s.  And that’s okay, because I can enjoy that ground meat mixture in a corn shell taco just as much as an elaborate one.

I ended up with leftover taco meat and toppings and decided to switch it up and throw it on top of some pizza dough.  It made my children happy not once but twice this week when dinner was served. 

It also made my life a little easier knowing dinner would be quick and easy to throw together.

You don’t need to have leftovers from taco night to make this, you can just follow the basic recipe below and make the pizza by itself.  Yum!

 

TACO PIZZA:

  • Fresh Pizza Dough (either homemade or purchased) *please do not use the one in the can in the refrigerated section.  Many grocery stores now sell fresh pizza dough if you don’t want to make your own.
  • 1 lb. lean ground turkey or beef, browned and drained
  • 1 Packet of Taco Seasoning (follow packet directions for adding to the beef or turkey mixture)
  • 2 Medium Tomatoes, diced
  • 1 1/2 Cups Freshly Shredded Cheddar Cheese
  • Shredded Lettuce
  • Taco Sauce (I buy the bottle in the taco section of your grocery store)

Preheat the oven to 425 degrees.

In a skillet, begin browning your meat.  Drain of all fat, add the taco seasoning packet and the amount of water instructed on the packet. Stir together, remove from the heat and set to the side.

Add a little olive oil to a sheet pan and some to the outside of the pizza dough.  Work your dough into a rectangular shape on the baking sheet.  If you use a pizza stone, which is an even better choice), work the dough out to fit the size stone you are using.  I used a standard size sheet pan and worked my dough to fit the size of the pan.

Using a slotted spoon, cover the top of the pizza dough with the ground meat mixture.  Top that with the cheddar cheese.

Place on the bottom rack of the oven and bake until the bottom is nice and crusty.  If the top of the pizza dough is not browned enough, move it to the top rack and place it under the broiler for a minute or two to make it the color/crispness you are looking for.  Be sure to watch it closely since it takes only seconds to burn!

While the pizza is baking dice up your tomatoes and shred some lettuce. 

As soon as the pizza is done, remove the oven and place on a cutting board.  Top with the tomatoes, lettuce and sprinkle with over some taco sauce, using just enough so that it doesn’t make it too soggy.  You don’t want it dripping in the sauce!

Add whatever other toppings you like such as sliced black olives, diced onion, avocado, cilantro, or sour cream.

Enjoy!

Baked Stuffed Shells

 This is just one of my oldest son’s most favorite meals to eat.  And it’s simple since you can throw it together early in the day, or even the day before, and then pop it in the oven to bake for a bit when you need a quick dinner on the table.

I’m not going to go nuts about giving precise measurements for this dish because I don’t really have any.  I can give hints of how much of this and that I’ve used, but in all honesty, it’s really just something you can throw together without worrying about being exact with the amounts.  Most of how I cook is really me throwing this and that in together and seeing how it comes out.  If there were one area of my blog I could say I struggle with its coming up with precise measurements for recipes.  While sometimes I’m able to provide that easily, I can’t say it always works out that way.  Sometimes I just need to make something a second or third time before I publish it so that I can really focus on exactly how much of an ingredient I’m using. 

With that being said, use this as a general guideline of ingredients and measuring and don’t make yourself crazy about how much of each you use.  It’s food, folks.  We are meant to enjoy it, not stress over it.

BAKED STUFFED SHELLS:

  • 1 – Box Jumbo Pasta Shells
  • 1 – 24 oz. Container Ricotta Cheese
  • 1 – 16 oz. Block mozzarella Cheese, freshly grated
  • Fresh Parsley
  • Grated Parmesan Cheese
  • Freshly Made or Store Bought Tomato/Pasta Sauce (roughly 4 – 5 cups)
  • Salt & Pepper, to taste

If you are making your own homemade tomato sauce, good for you.  There is nothing else in the world like it.  But, if you aren’t, use whatever brand you prefer.

In a 13″ x 9″ baking dish, spoon some sauce across the bottom.

Cook your pasta shells for half the amount of time listed on the box.  You don’t want them aldente for this dish.  You only want to partially cook these since they will continue to cook while you bake the dish in the oven.  Make sure to salt the water well before cooking the pasta.

While the pasta is cooking, in a large bowl, add the ricotta, 3/4 of the shredded mozzarella, chopped parsley, grate parmesan and salt and pepper.  Stir together well and then spoon into a large Ziploc bag.  You may want to only spoon in half the mixture to work with and then refill it with the rest when you’re done.  It makes the bag easier to manage while you are filling the shells.

Once the pasta is done, strain it and rinse with cold water.  Once cool to the touch, begin filling each pasta shell with the ricotta mixture.  You don’t want to over fill the shell’s, but put just enough in each shell so that you can easily fold the shell so that each open end meets.

As you fill and fold each shell, place them seam side down in the baking dish.  Continue repeating until you have filled the dish. 

Spoon on some tomato sauce, followed by a sprinkling of the shredded mozzarella. 

At this point you can either place them in the fridge until you are ready to bake them, or throw them into the oven and bake them right away.

Place them, uncovered, in a 350 degree oven and bake until heated through and bubbly and the cheese has completely melted.

Enjoy with a salad and some garlic bread!

Note:  I ended up with about 38 cooked and stuff shells.  I was able to fit 27 of them on the first layer of the baking dish.  I covered those with sauce and mozzarella and then added the remaining stuffed shells to the top of them, spaced out as evenly as possible, and topping those with sauce and shredded mozzarella as well.  You can do it this way with the extra shells that don’t fit into a single layer in the baking dish, or you can just make a smaller batch in a smaller baking dish.  Your choice.  Either way, nothing goes to waste.

 

 

 

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