Bacon Wrapped Jalapeno Popper Burgers

Another awesome recipe from Closet Cooking.   This burger was so much better than I even imagined it would be.  I thought it was going to be too spicy but it was perfect.  So flavorful.  One of the best burgers I've ever had.    The roasted jalapeno mayonnaise was amazing, highly recommend making that.   We didn't actually wrap our burgers in bacon, we just put some on top so either way works.   This makes 4 burgers.

• 2 jalapeno peppers
• 4 ounces cream cheese, room temperature (I used neufchatel)
• 1 1/2 pound ground beef (used 93% lean)
• salt and pepper to taste
• 8 strips bacon
• 4 slices cheddar cheese
• 4 hamburger buns (toasted)
• 4 leaves lettuce
• 4 slices tomato
• 4 tablespoons mayonnaise or roasted jalapeno mayonnaise

Directions

1. Grill the jalapenos over medium-high heat until charred all over, about 6-8 minutes.
2. Place the peppers in a zip-lock bag or other sealable container, seal and let them cool until you can handle them, about 20 minutes.
3. Pinch the skins off of the peppers, cut in half and remove the seeds. 
4. Dice 2 of the jalapeno peppers and mix into the cream cheese.
5. Divide the beef into 8 equal portions, form into patties, place 1/4 of the cream cheese mixture on 4 of them, top with the free patties, pinch the sides closed to seal and form into patties again.
6. Season the patties with salt and pepper to taste and wrap each with 2 strips of bacon.
7. Brush the grill with oil and grill the burgers over medium-high heat until cooked, about 4-5 minutes per side, topping each patty with a slice of cheese after flipping.
8. Assemble the burgers and enjoy!

Maple Jalapenos

Sweet & spicy! Easy to make too. These disappeared off the plate faster than any other appetizer I had out. Everyone loved them. You can cook them longer to make them milder if you aren't a big fan of spice. This recipe makes 50 but you can cut it in half. You really can't go wrong with these ingredients.

Ingredients:
25 jalapenos (look for thicker ones that will hold a filling)
1 pkg (8oz) cream cheese, softened (we used low fat)
1 cup (4oz) crumbled feta cheese
1/2 cup maple syrup
1/2 lb bacon strips, cooked & crumbled (we used real bacon bits to save time)
1/4 cup packed light brown sugar

Preheat oven to 350. Cut jalapenos in half lengthwise and remove seeds. Beat the cream cheese, feta cheese and syrup in a small bowl until smooth. Spoon into the pepper halves.

Place the pepper halves on 2 greased baking pans. Top with the bacon and then sprinkle with brown sugar. Bake for 20 minutes for spicy, 30 minutes for medium and 40 minutes for mild.


*recipe courtesy of Simple & Delicious

Jalapeno Honey Mustard Hot Wings

I got this recipe from a restaurant that I used to work at. This was always one of our best sellers. Perfect food for entertaining and super easy to make the sauce! The recipe is only for a dozen so be sure to double it for more wings. You can make this as spicy as you like so you may want to start with less spice and add more to taste. If any of your guests aren't big fans of spice, keep a few wings plain and serve the leftover sauce on the side for them to dip in.
Be sure to have plenty of beer available to wash these down with! :)

Ingredients:
4 cups Honey Mustard Dressing
1/2 jar Jalapeno Slices (the amount you use depends on how much you like spice!)
One dozen frozen chicken wings

How to make:
Drain the jalapenos. Combine the jalapenos with the honey mustard in a food processor. Process until the jalapenos are chopped up and spread throughout. Pour sauce in a large mixing bowl.

Meanwhile, cook wings as desired. Our favorite way is to grill them. You can fry them, bake them, or grill them. Add cooked wings to the bowl with the mixing sauce. Toss the wings to coat them. Serve with blue cheese dressing and celery on the side.

Jalapeno Poppers

It's the time of season again when you're thinking about game food!!! Look no further, these delicious jalapeno poppers are a crowd pleaser! They are especially easy if you've been growing peppers in your garden this summer!

Ingredients:

8 Small Jalapeno Peppers

1/2 cup of shredded Cheddar

2 Tbsp cream cheese (low/non fat)

1-2 Tbsp Mayo

Eggs (for the dipping)

wheaties & whole wheat ritz crackers (for coating)

Directions:

Slice peppers down the middle long ways and de-seed. 

Mix remaining ingredients together, smash it into the peppers, dip in egg and roll in the "breading".

Bake for 30 minutes on 350.

Want to pre-make the peppers? Go ahead, they freeze really well! Follow directions for assembly but do no bake. Instead, lay peppers on a tray covered with wax paper and freeze. Once frozen stick in a baggie and take out what you need when you need them.

Baking time remains the same for frozen peppers.

**Thanks to Sarah for sharing this recipe**

Jerk Chicken

This recipe comes from Kraft and  is such a great alternative to the regular bbq chicken. If you've ever been to Jamaica or the Caribbean it will definitely take you back there.

Jerk - style Chicken

Ingredients:

1 envelope GOOD SEASONS Italian Dressing Mix 
2 Tbsp. firmly packed brown sugar 
2 Tbsp. oil 
2 Tbsp. soy sauce 
1 tsp. ground cinnamon 
1/2 tsp. ground red pepper (cayenne) 
4 boneless skinless chicken breasts

Directions:

MIX all ingredients except chicken in large shallow dish until well blended. 

ADD chicken; turn over to evenly coat both sides. Cover and refrigerate 1 hour to marinate. Drain; discard marinade. 

PREHEAT greased grill to medium heat. Grill chicken 20 to 25 minutes or until cooked through, turning frequently.

Suggestion:

Pair with Sweet Potato Spears

BAKED Buffalo Chicken Sandwiches

Want a buffalo chicken sandwich with out all of the grease of frying it and the same restaurant flavor?? Here you go!

Ingredients:
4 boneless skinless chicken breasts
1/2 cup of Franks Red Hot
1 tsp of garlic powder
1 tsp of celery salt
1/2 tsp of black pepper
2 cups of original bread crumbs
1/2 cup of egg whites

Whole Wheat Hamburger Rolls

Lite or Fat Free Ranch Dressing or Blue Cheese
Celery finely chopped

Directions:
Preheat oven on Broil - High

Trim chicken of all fat and if you desire marinate in Franks Red Hot sauce for a couple of hours.

Combine garlic powder, celery salt, black pepper and bread crumbs in a shallow dish.

Dip chicken in egg whites and then cover with bread crumbs. Place in a well greased glass baking dish.

Place dish in oven and broil (flipping once) until chicken reaches 170 degrees. It should take about 25 minutes.

Once chicken is finished toss it in a tupperware dish with Franks Red Hot. Be sure not to let it sit in the sauce or the breading will fall off.

Place chicken on bun and top with favorite dressing and celery. Delish!

Beer Can Chicken

As summer approaches it's time to get those grills fired up and get to cookin' outdoors! This beer chicken guarantees stress free cooking and delicious moist flavor.

For this particular "beer bird" I used the Piri Piri marinade and marinaded it for about 6 hours (overnight would be best).

Then I, um, drank half of a can of beer and poked some holes around the top. The next part is somewhat violating to the bird but you have to basically shove the beer can up the butt of the bird.

Once you do that, put the chicken on the grill on the opposite side of the heat, this will keep you from having a flaming chicken ass.

Cook on medium heat and slowly turn it every 15 minutes or so for about 2 hours, or until it reaches 170 degrees.

Spicy Honey Chicken Breasts

This has a delicious combination of spicy and sweet and a little twist of mexican flavor from the chili powder. Super quick and easy to make too!

Ingredients:

Boneless Skinless Chicken Breasts (or if you like thighs you can use those)

Rub: 2tsp garlic powder

2tsp chili powder

2tsp kosher salt

1 tsp paprika

1/2 tsp (or more if you like it hot) crushed red pepper flakes

Combine above ingredients in a medium sized bowl. Wash chicken and toss in bowl with the seasonings. This should go on like a rub and can be done in advance to 'marinate' the meat.

Glaze: 6 Tbsp of honey

2 Tbsp of apple cider vinegar

Directions:

Place chicken on a broiler pan coated with cooking spray. Broil chicken 5 minutes on each side or a little longer depending on thickness of chicken.

Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush 1/4 cup honey mixture on chicken. Broil 1 minute. Remove chicken from oven and turn over. Brush chicken with remaining honey mixture. Broil 1 additional minute or until chicken is done.

Piri Piri Marinade

Thanks to my brother-in-law, Chris, for this amazing marinade. This is a delicious marinade for summer cook-outs. It works great with kabobs or just on it's own. Chicken seems to be the best medium for the marinade but it can be used with pork as well.
Ingredients:
1 1/2 cups olive oil
4 fresh jalapeno peppers (finely chopped)
1 tbsp crushed red pepper
1 tsp salt
1 tsp pepper
1 tbsp minced garlic
1 tbsp cilantro (optional, I usually omit)
1 tbsp kosher salt
Directions:
Combine olive oil, peppers, red pepper, salt and pepper in medium sauce pan. Bring to a boil and reduce heat. Simmer 4 minutes. Remove from heat. Stir in garlic and puree until smooth.
Refrigerate until cool. Stir in kosher salt and marinate meat.

Bourbon "Crack" Chicken - Crockpot Style

The original recipe comes from Busy Mom's Cookbook but we turned it into a crockpot version.

Ingredients-

2 lbs boneless chicken breasts cut into bite-size pieces
2 tablespoon cornstarch
2 tablespoon extra virgin olive oil (evoo)
1 garlic clove crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup light apple juice
1/3 cup light brown sugar
2 tablespoons organic ketchup or chili sauce (depending on how hot you like stuff)
1 tablespoon cider vinegar
1/2 cup water
1/3 cup reduced sodium soy sauce

Whisk all ingredients into crockpot and add chicken. Cook on low for 8 hours or high for 4.

Serve over rice with a side of ginger glazed carrots.

Japanese Mum's Chicken

This recipe is full of rich flavors but not heavy on the waist. I liked to serve it over a bed of brown rice with a side of broccoli. It totally satisfies the craving for Asian cuisine.

Ingredients:
4 Boneless skinless chicken breasts cut into bite sized pieces.

1 cup water

1/2 cup balsamic vinegar
1/3 cup soy sauce
2 1/2 tbsp sugar

1 tbsp brown sugar
1 tbsp crushed garlic

1 tsp red pepper flakes (add at the table if you want)
2 tsp cornstarch (dissolved into the liquid)

Directions: Place all the ingredients in a saucepan over a high heat. Bring to a boil, then reduce to a simmer for about 20 minutes. Increase the heat, turning the chicken frequently in the sauce, and cook until the liquid has reduced to a sticky glaze. Be careful, once it reduces down it gets thick fast and will burn if you don't keep an eye on it.
Arrange the chicken on top of a bed of brown rice, and spoon the glaze over.

*NOTE It's a glaze rather than a sauce, so there's not a whole lot of it.


*courtesy of   Busy Mom's Cookbook