When you love to cook sometimes you get into a little bit of a routine. We have been eating a lot of the same dinners over and over because 1. we already know we love them and 2. they are quick and easy.
I was craving something with a lot of lime and spice. I ended up taking some fresh jalapenos, onion, garlic, and limes and roasting them down with my chicken breast. Pouring chicken broth over the chicken and veggies while roasting gave me a really rich flavorful sauce. After one bite I knew this had to be stuffed into a taco!
The only thing that made this roasted chicken even better was topping my taco with some baked fries covered in chili powder! We have an obsession with fries on our tacos and burritos. Go carb or go home? You can skip the side of rice and even the tortilla, but please don’t miss out on these crispy baked fries.
You know I love spicy. I was surprised by how mild these tacos were even after I mixed the fresh AND pickled jalapenos. So of course I added a little drizzle of Valentina sauce and a squirt of lime. Seriously, the best combination!
There is a sprinkle of fresh parsley over our tacos because we do not eat cilantro, but if you are a cilantro lover I would recommend a chop of fresh cilantro.
Roasted Chicken Jalapeno Tacos
Recipe Type: Tacos
Author: Kellie Rice
Roasted chicken, jalapenos, onions, garlic, and lime come together for a really fresh taco filling.
2 fresh jalapenos chopped
1 large yellow onion chopped
2 cloves of garlic chopped
2 cups of chicken stock
2 chicken breasts
1/4 cup of pickled jalapeno
1 tsp of garlic salt
1 tsp of fresh cracked pepper
1 tbsp of sugar
juice from 1 lime
1/4 cup of sour cream ( with more for serving)
2 russet potatoes cleaned and cut into strips
1 tsp of olive oil
1 tbsp of chili powder
sharp cheddar cheese
side of Spanish rice
Preheat the oven to 325.
In a dutch oven add the chicken, chicken broth, jalapenos, onion, garlic, lime, lime rinds, sugar, garlic salt, and pepper.
Roast for 30 minutes.
Pull out the lime rinds and discard.
Put the chicken on a plate and let cool for shredding.
Preheat the oven to 400.
Lay the potatoes on a sheet pan.
Coat with olive oil and chili powder.
Cook until golden brown about 15-20 minutes.
Move the dutch oven to the oven range and bring the liquid to a boil.
After a month of low carb meals I was running out of options. Our daily feast of chicken and broccoli was getting a little dull. I still wanted to keep the meal low carb, but I didn’t want to sacrifice flavor.
Then I started dreaming about this place in down town Atlanta that makes cream cheese, cheddar, smoked pork fried jalapeno bites. Instead of pork I subbed mushrooms and I grilled everything since I am trying not to eat fried.
These poppers will melt in your mouth. So full of cheesiness and I added some blackening seasoning to kick up the flavor.
When you prep your jalapenos I highly recommend removing all seeds and ribbing. I love my food spicy, but the blackening seasoning is already going to up the heat level.
Grilled Stuffed Jalapeno Poppers
Recipe Type: Appetizer
Grilled jalapenos stuffed with cheddar, cream cheese and mushrooms.
6 medium jalapenos, halved and cleaned
4 oz low fat cream cheese
1 cup of low fat shredded cheddar cheese
1 tbsp blackening seasoning
1/4 cup chopped bella mushrooms
Preheat the grill (or the oven at 400)
Mix together cream cheese and cheddar.
Microwave for 30 seconds until the cream cheese is smooth.
Add the mushrooms and seasoning.
Mix then fill each jalapeno half.
I made a foil packet and lined the jalapenos inside.
This will help even out the heat and make sure the peppers are thoroughly cooked.
Grill for 20 minutes checking to make sure they do not burn or roast for 15 minutes.
What is better than a huge cheesy pizza folded in half to capture all the excess toppings? A hand pie crust filled with pizza toppings! All the goodness without the mess. I’m talking bubbling melted mozzarella, juicy veggies, garlic and marinara in a crispy crust. Did I mention kid friendly? My boyfriend’s kids were highly skeptical, but once they bit into them and realized it was pizza it was two thumbs up!
I have seriously been trying to pack every meal with veggies lately. This hand pie has red peppers, green peppers, yellow onions, olives, mushrooms – so easy to customize. I would have added jalapenos, but the jar I had was so spicy. As in unbelievably spicy. You know how you can go to Subway on a Monday and have their jalapenos and they are perfect, but you go a few days later and they are miniature fire bombs? I think that is what is going on with these. I just happened to buy a jar filled with all the seeds from the other jars.
These hand pies are different from calzones because I skipped the ricotta and added marinara. You do not have to put the sauce inside the hand pie. I just prefer the sauce to cook into the veggies. Just make sure you go fairly light so it does not spill out the sides.
Pizza Hand Pies
Recipe Type: Dinner, Pizza
Crispy pizza crust stuffed with meats, cheeses and veggies.
Egg wash (1 egg yolk plus water)
Mixture of Italian cheese – provolone, mozzarella, Parmesan
Preheat your oven to 425.
Divide the pizza dough into 4 equal balls.
Roll out into 4 equal ovals on a lightly floured surface.
Spoon about 1 tsp of marinara over the center of the dough. Do not get too close to the edge. Leave about an inch.
Add the pepperoni and veggies.
Top with a handful of shredded cheeses.
Pull one side of the dough over the topping to meet the opposite edge.
Use a fork to crimp the dough together.
Roll the crimp one time and use the fork or fingers to pinch down again.
It is important to add the extra roll over the dough edge to keep all those toppings locked up.
Use a knife to cut 3 slits on the top to let steam out.
Brush egg wash over crust.
Drizzle olive oil and sprinkle with Italian seasoning.
Bake for 20 minute until crust is golden brown.
Keep an eye on them because they cook very fast. I cooked mine for 25 minutes. I should have pulled them out a few minutes earlier.
I hope you enjoy! This is one of my favorite meals. It is quick and easy with a fast clean up. I highly recommend heating the rest of the marinara with some crushed red pepper and olive oil for dipping! Yum!
Honey butter is one of my favorite indulgences. The richness of the salted butter combined with the sweet smooth honey flavor just cannot be beat. This brings back memories of Sunday dinners when I was growing up. My mom usually paired a comforting bowl of chili with corn bread twists and hot honey butter. I wanted to spice things up a little bit and added some jalapeno. It ended up being the perfect balance of salty, sweet and spicy. This entire meal was built around this jalapeno honey butter to be honest. Just try not to eat it all! Savory toast smothered in this butter topped with crispy chicken breast. The side dish possibilities are endless.
What you need:
For the jalapeno honey butter-
1 fresh jalapeno – seeded, ribs removed, and finely chopped
2 tbsp salted butter
1 tbsp honey
For the chicken-
2 chicken breasts
2 cup of flour
1 tsp paprika
1 tsp salt
2 tsp cayenne pepper
1 tsp garlic powder
1 tsp italian seasoning
1 cup of milk
peanut oil for frying
For the honey butter:
Melt the butter and mix in the jalapenos and honey. Once combined place in the freezer for 10 minutes.
For the chicken:
I preheated a deep fryer with the peanut oil at 375. Mix together the egg and milk. Add chicken and soak while the rest of the ingredients are put together. In a separate bowl mix together flour and spices. Drop chicken into the flour mix and cover entirely. Fry the chicken until internal temp is 155 (the chicken will continue to rise to 165 once you let rest). My chicken was about 1/2 inch thick and took around 15 minutes to fry. Remember to flip the chicken half way through for even coloring.
Let chicken rest for at least 10 minutes then slice in half.
Toast the sourdough bread and top with the chilled butter.