Wednesday, September 26, 2012

Jalapeno Popper Chicken

I love jalapeno poppers.  There is just something about the pepper and the cheese that is amazing.  This recipe came from Skinnytaste, which is an amazing source for healthier recipes.

I made some changes to this recipe like not rolling the chicken up.  It's hard and I can never get my filling to stay inside... so I gave up.

Also, forgive my pictures.  I need a new camera like no one's business. (Santa, are you paying attention?!)

Jalapeno Popper Chicken:
(adapted from Skinnytaste)

2 slices bacon, cooked and crumbled
3 jalapeƱos, seeds removed and chopped
3 oz reduced fat cream cheese, softened
4 oz reduced fat shredded cheddar jack
8 thin sliced skinless chicken breast cutlets
1/2 cup whole wheat breadcrumbs
Juice of 1 lime
1 tbsp olive oil
salt and pepper


Wash and dry chicken cutlets, season with salt and pepper.  Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.

In a medium bowl mix together the cream cheese, cheddar, jalapeƱos, and bacon.

Lay chicken cutlets on a working surface and spread 2 tbsp of cream cheese mixture on each cutlet.  Place the breadcrumbs in one bowl and the olive oil, lime juice, salt and pepper in a separate bowl.

Dip chicken in lime-oil mixture and then in breadcrumbs.  Cover both sides of the chicken with the bread crumbs and bake 22-25 minutes.

Wednesday, September 19, 2012

Cherry Cheesecake Dip

I went to a football party recently and was in charge of desserts.  I decided to make another Pinterest recipe and went with cherry cheesecake dip. 

I made this recipe the night before and let it chill overnight.  It really took no effort and everyone loved it.

I don't know who the original owner of this recipe is but every recipe is basically the same. 

Cherry Cheesecake Dip:

1 jar marshmallow fluff
1 package cream cheese
1 container cool whip
1 teaspoon vanilla extract
1 can cherry pie filling
Graham crackers for dipping

Mix together the marshmallow fluff, cream cheese, and vanilla extract.  Fold in the cool whip and spread out in your serving dish.  Top with the cherry pie filling and chill until you're ready to eat!

Monday, September 17, 2012

Bang Bang Cauliflower

I have a confession to make.  I've been trying to make this recipe for months and have thrown away a decent amount of cauliflower in the process.  I throw it down in my veggie tray, eat everything else and then by the time I remember that I have cauliflower it's time to throw it away.

I finally remembered the cauliflower and made this dish. It was good and a nice thing to do with cauliflower but it's not a substitution for Bang Bang Shrimp.

Bang Bang Cauliflower:
(Around the Table)


1 egg, beaten
1 head cauliflower
1 cup panko breadcrumbs
Salt & pepper
Green onion

1/4 cup lite mayo
1/4 cup Sweet Chili Sauce
1 tablespoon rice vinegar
2 tablespoons sugar

Slice your cauliflower florets. Place the beaten egg in one bowl and mix the salt, pepper, and panko breadcrumbs in a different bowl. 

Dip florets into the egg and then coat with panko mixture.  Put them on a sheet pan and bake at 400F for 20 minutes or until brown

Mix all of your sauce ingredients in a small bowl. Coat your breaded cauliflower florets with the sauce, top with green onion, and serve.

Wednesday, September 12, 2012

Fig Jam

I spent my Labor Day weekend laboring away in the kitchen making jam.   Figs have been on sale recently and I decided to take advantage of the good deal.  Plus, I don't really do much with figs so I decided it was time to fix that.

I think that this jam is going to be amazing when Christmas comes around.  I want to get some puff pastry, a wheel of brie, and pour a bunch of this jam on top before I bake it off.  It's going to be delicious!  (Now I just need to go to a party)

Fig Jam:

4 cups chopped figs (about 27 medium)
1/2 cup lemon juice
1/2 cup water
1 3-oz pouch Ball® Liquid Fruit Pectin
6 cups sugar
8 (8 oz) half pint glass preserving jars with lids and bands

Prepare boiling water canner. Heat jars and lids in simmering water
until ready for use. Do not boil. Set bands aside. Prepare figs by
trimming stems and finely chopping them.

Combine prepared figs with lemon juice, water, and sugar in a 6- or
8-quart saucepan. Bring mixture to a full rolling boil that cannot be
stirred down, over high heat, stirring frequently.
Add pectin, immediately squeezing entire contents from pouch. Continue
hard boil for 1 minute, stirring constantly. Remove from heat. Skim foam
if necessary

Ladle hot jam into hot jars leaving 1/4 inch headspace. Wipe rim.
Center lid on jar. Apply band until fit is fingertip tight.

Process jars in a boiling water canner for 10 minutes, adjusting for
altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid
should not flex up and down when center is pressed.

Monday, September 10, 2012

Fried Catfish

We had old school Southern Night last Sunday night.  I made a basic fried catfish and it was delicious!!

Cornmeal is the only thing to use when making fried catfish.  There are a million different seasonings that you can use with your fish but since I always have Old Bay on hand I just used it.  I love to eat this with lima beans and cheese grits. 

Fried Catfish:

2 catfish fillets
1 tablespoon Cajun seasoning (I use Old Bay)
1 teaspoon garlic powder
1/4 cup flour
3/4 cup cornmeal
2 eggs, beaten
Canola oil, enough to pan fry your fish in

Heat your oil in a pan to about 375.

Set up a breading station: flour in one pan, eggs in one pan, and cornmeal in one pan.

Season the catfish fillets with the Cajun seasoning and garlic powder.  Dip the fish in the flour and knock off the extra.  Dip the fish in the beaten eggs and then press the fish into the cornmeal, shaking off any extra.

Fry the fish in the oil for about 3 minutes per side.  The fish should be flaky when it's finished.

Wednesday, September 5, 2012

Turtle Cheesecake

We had an office birthday recently and I decided to make a cheesecake instead of getting a "normal cake".  I knew the recipient would like the cheesecake so I decided to go with it.

This is the same basic cheesecake recipe I use for everything but I cut it in half and added all of the things that make a turtle cheesecake wonderful.

Turtle Cheesecake:

3 packages of cream cheese
2 eggs
1 tablespoon flour
1 tablespoon corn starch
1 1/2 cups sugar
1 Tsp Vanilla
pinch of salt
1 cup mini chocolate chips
1 cup chopped pecans
1/2-1 cup caramel syrup or ice cream topping
1/2 package Oreos
2 tablespoons butter

large spring form pan

 Preheat oven to 300 degrees.  Take a spring form pan and grease it well with either non-stick cooking spray or butter.

Either process the oreos in a food processor or put them in a large ziploc bag and beat them with a rolling pin.  Add the melted butter and press the crust into the spring form pan.  Add more oreos or butter as needed.

Cream the cheese and sugar well. Add corn starch, flour, vanilla salt, cream again.

Add eggs, one at a time, add half of the pecans and mini chocolate chips.
Make sure cake is thoroughly mixed and smooth. Pour into pan.  Pour half of the caramel sauce over the cheesecake and swirl with a knife.
Bake the cheesecake for about 45 minutes and then sprinkle the top of the cheesecake with the remaining pecans and mini chocolate chips.  Continue baking the cheesecake until it's lightly brown on top and the center is solid to the touch for about another hour.  Remove from oven, spread the rest of the caramel on top and let the cheesecake cool. 

Monday, September 3, 2012

Bacon & Caramelized Onion Quiche

I love quiche.  It's delicious and is a great holding vessel for all types of wonderful things. I love quiche for breakfast and lunch.  It makes me feel fancy.

Since I love bacon and had an onion laying around I decided to make a quiche with those.  I cooked the onions low and slow until they were nice and caramelized to add a nice sweet flavor to the quiche.

Bacon & Caramelized Onion Quiche:

1 pie crust
4 eggs
1 cup half and half
1 teaspoon corn starch
3 strips bacon, cut into 1 inch pieces
1/3 red onion, diced
1 tablespoon butter
1/2 cup swiss cheese
1/2 cup cheddar cheese
1 large tablespoon greek yogurt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon salt

In a small saucepan over medium-low heat melt the butter.  Add the onion and let slowly cook until it is translucent and a caramel color.  It'll take a decent amount of time, I think mine cooked about 15 minutes... but I should have let them go for 20.

Fry the bacon and hold the cooked bacon off to the side until the onions are finished and the custard it finished.

Preheat oven to 350 degrees and place your pie crust in a pie pan.

In a bowl beat the eggs.  Stir the corn starch into the half and half, making sure it is incorporated well, and add that to the eggs along with the greek yogurt, salt, pepper, and garlic powder.  Mix well and add the cheese, bacon, and onions.

Pour the egg mixture in the pie shell and make sure the bacon and onions are spread around evenly.  Bake for 25-30 minutes until the top of the quiche starts to turn golden brown.