Tag Archive for Jalapeños

White Bean Chicken Chili

Happy New Year!!! It’s hard to believe that 2016 is already upon us. We know that we were a bit off the grid in 2015, but one of our resolutions is to get back in the kitchen and bring you more fantastic recipes and cooking tips. It’s not that we haven’t been cooking, we have just too busy to blog about it!! Anyway, here is the first recipe of the New Year: White Bean Chicken Chili! I had a few people over on New Year’s Day and made three different types of chili…a) Traditional Chili b) White Bean Chicken Chili 3) Vegetarian Chili. They were all great, but the overall consensus was that this was the favorite because it was so different and not too spicy.  Don’t worry, the others will be posted in the days ahead!!! 

Level of Difficulty: Easy
Time Required: Prep Time – 30min; Cook Time – 3-4 hours


6 lbs. chicken, poached and shredded

4 jalapeño peppers, seeded and diced

2 onions, finely chopped

2-4 oz. cans green chiles

6-15 oz. cans small white beans, rinsed, drained, & divided

12 cups chicken broth, divided

4 T. olive oil

1 T. dried oregano

1 T. cumin

Garnishes, if desired:

Shredded Cheddar Cheese


Sour Cream

Special Equipment and Other Items Needed:

Large pot

Crock pot

Immersion Blender

Preparing White Bean Chicken Chili:

In a large skillet over medium heat, sauté jalapeños and onions in oil for 3-4 minutes or until they start to soften. Add shredded chicken, oregano, cumin and chiles. Mix well. Set aside. In a medium bowl, add three cans of beans and 4 cups of broth. Using an immersion blender, mix well.  Add to chicken mixture and stir. Transfer to crock pot. Add remaining beans and broth. Put on low for 3-4 hours. Serve hot with shredded cheddar cheese, sour cream and cilantro, if desired. 

White Bean Chicken Chili

Important Tips:

You can easily make the entire dish the day before and then just pour it into a crock pot  about 4 hours before you want to serve it. If you do this, put the crock pot on high instead of low since you are starting out with the ingredients being cold instead of at room temperature or warm.  

Meal Ideas:

I had made a bunch of traditional cornbread to serve with all of the chili. I had so much that I decided to turn some of it into jalapeño cheddar cornbread to go with the white bean chicken chili. It was a pretty great pairing if I do say so myself. 

Got Leftovers?:

Any leftovers can easily be frozen into individual sized portions with resealable freezer safe bags. 

Black Rice with Cilantro

You all have heard about my friend Kayla by now. She’s my taste-tester friend (and an amazing local jazz singer) who I also work out with. On occasion, we will go for a run and then treat ourselves to the most incredible lunch in Atlanta at Breadwinner Cafe. Any time we eat there, Kayla orders their black rice salad. I had never seen or heard of black rice before Breadwinner.  Eventually, she convinced me to try the black rice salad and I have to say that it was AH-MAZING!!! Since I’m always looking a cooking challenge, I decided to try and make black rice with cilantro. It is by no means a substitute to Breadwinner’s black rice salad, but it’s an amazing dish you can make at home!

Level of Difficulty: Easy
Time Required: Prep Time – 10 min; Cook Time –  30 min. 


1 c. black rice

3 roma tomatoes, diced 

2 fresh jalapeños, diced

1 avocado, cut into cubes

1 bunch fresh cilantro

4 limes

1/2 tsp. cumin

1/2 tsp. salt

Preparing Black Rice with Cilantro:

Cook the rice according to directions. While the rice is cooking, dice your tomatoes, jalapeños, and cut your avocado. Put them in a bowl. Add fresh cilantro (no set quantity on this, it’s all about taste), the juice of 4 limes. Add the cooked rice, cumin and salt. Mix well. Chill. 

Spicy Black Rice


Mexican Spinach Dip

My sister and I are always looking for new appetizers to make. She turned me on to a very similar version of this Mexican Spinach Dip a few months ago. I’ve made it a couple of times and it is always a huge hit! 

Level of Difficulty: Easy
Time Required: Prep Time – 15 min; Cook Time – 30 min.


1 10 oz package of chopped spinach, thawed & drained

1 8 oz. package of light cream cheese, room temperature

1/2 c. chopped white or sweet onion

1/4 c. seeded, chopped jalapeño

2 cans Original Rotel, 1 drained, 1 undrained

14 oz. shredded Mexican cheese blend

1/3 c. sour cream

1/2 tsp. cumin

1/2 tsp. chili powder

1 package of tortilla ships

Preparing Mexican Spinach Dip:

Preheat 350. Combine all ingredients in a large bowl. Turn into a baking or casserole dish. Bake 30 min. or until hot and bubbly. Serve with tortillas chips. 

Mexican Spinach Dip


If you want to add some extra heat, use more jalapeños or a spicier pepper. You can also use “hot” Rotel!

Got Leftovers?:

This dip actually heats up very well. 

Baked Stuffed Jalapeno Poppers

So, Denise’s bacon wrapped jalapeno poppers are really amazing. However, if you want something a tad bit more healthy or maybe you just want a little crunch, try these. They are simple and have a really nice flavor.

Plus, I’m trying to eat up all the jalapenos my little front yard pepper plants are still producing so this is a great way to enjoy them.

Pictures Sep. 30 22.04

Level of Difficulty: Moderate
Time Required: Prep Time – 15min; Cook Time – 20 min

Ingredients for 4:

8 small jalapeno peppers

Cheese of your choice. I had some extra small balls of fresh mozzarella that I used for this one but really any cheese will work.

2 eggs

1 cup flour

1 cup panko break crumbs

salt and pepper

Mango chutney or some kind of chutney of your choice

Special Equipment and Other Items Needed:

Parchment paper makes for easy cleanup in case the cheese leaks but is not necessary

How to make baked stuffed jalapeno poppers:

Preheat oven to 350 degrees. Take out a baking sheet and cover with parchment paper if you have it.

Slice the jalapenos in half lengthwise and scoop out the ribs and seeds. Fill with the cheese of your choice. I just used some fresh mozzarella this time but this would be good with a mixture of low-fat cream cheese and cheddar. It would also be good with blue cheese, goat cheese, alouette, etc.

In 3 small separate bowls, place the flour in one, the panko in another and then the eggs with a little bit of water in the third (scramble them together). Add a little salt and pepper to each bowl.

Dip the jalapeno in the flour, then egg then panko and place on the baking sheet. Repeat for each jalapeno half. When done, bake in the oven for 20-25 minutes until brown and crispy.

Serve with the chutney for a nice sweet taste to go with the pepper.


Just like changing the cheeses, you could also add a bit of bacon to the cheese or other spices to the panko / flour bowls. Be creative. You really just can’t go wrong and that’s when it gets fun in the kitchen when you create on your own.

Mango Chutney with Tomatoes

A chutney is just a nice condiment to compliment many different dishes. I like to think of it as a cooked salsa. It is very versatile and can be made with any assortment of fruit and spices. Just mix to desired taste, add some sugar, cook it to desired consistency and you’re done.

how to make a chutney

This mango chutney with tomatoes and spices is yet another great recipe idea Denise and I received from our time with Asha Gomez, chef/owner at Cardamom Hill restaurant in Atlanta.

Check out our previous post if you missed it on our experience there.

Level of Difficulty: Easy Time Required: Prep Time – 10 min; Cook Time – 2min – 15min


2 cups mango, diced

2 cups tomatoes, diced

2 green chilis, diced (how to cut a pepper), I used jalepenos because I’ve got so many right now

1/2 cup sugar

3T salt

2t mustard seeds

2t cayenne (I made this with a little heat but you can add less (or more) to suit your pallet)

2T oil

Making the Mango Chutney:

Add the  oil to the pan over medium-high heat. Add the chilis and mustard seeds. Add the mango. Saute for a couple of minutes. Add the tomatoes, sugar, salt and cayenne. Reduce heat to medium.Continue to sauté until it is your desired consistency. I cooked mine about 15 minutes.

how to make chutney

Fried Peppers with Goat Cheese

Ok, so I have way too many peppers this year. The jalapeno bush in my yard is going bonkers! So, I’m pickling a bunch of them with my quick pickle process, eating them raw, and adding them to other dishes. But, then I decided, fried peppers with goat cheese would be a good idea too! Why not?

fried jalepenos

I had a bunch of little ones, so I chopped off the top, and scooped out the ribs and seeds.

Then I:

stuffed in a bit of goat cheese,

dunked them in an egg wash (beaten egg and water),

rolled them in corn meal,

fried them in a bit of vegetable oil until brown,

served them with some of that Skotidakis Greek Yogurt dip, and


fried jalapenos

I have also served these on top of a salad as my ‘crouton’ and that was delicious too!!

Let me know if you need me to take any peppers off your hands! – Denise

Jalapeño Popper Dip

Jalapeño Popper Dip

This Jalapeño Popper Dip recipe was posted on a friend’s wall on Facebook. The picture alone sold me on it. She got it from Gabby’s Goodies Via .dotcomsformoms. I thought it would be a perfect appetizer for a large gathering, so I made it for Baconfest for the first time. It was as good as a I had hoped it would be. It wasn’t too spicy so it was pleasing for the entire crowd. This dish would be great to bring for a potluck as well as serving it for a casual party at home.

Level of Difficulty: Easy
Time Required: Prep Time – 15 min; Cook Time – 30 min.


6-8 slices crispy cooked and diced bacon

2 8 oz. packages of cream cheese, softened

1 cup mayonnaise

4-6 jalapeños, chopped and deseeded

1 cup shredded cheddar cheese

1/2 cup shredded mozzarella

1/4 c. diced green onion


1 c. crushed crackers (such as Ritz)

1/2 c. parmesan cheese

1/2 stick butter, melted

Preparing Jalapeño Popper Dip:

Preheat oven to 350 Degrees.

Combine all ingredients into medium bowl(except topping ingredients) and stir well. Place ingredients in oven safe bowl. The smaller the bowl, the deeper the dip will be and the longer it will take to cook.

Jalapeño Popper Dip

Combine the topping ingredients and sprinkle all over the top of the dip.

Jalapeño Popper Dip

Bake for 20-30 minutes or until bubbly. Serve with Tortilla or Stacy Chips.

Jalapeño Popper Dip

This sounds so good! I’m going to make for my next casual get together and serve it with Fritos!  Old school but yummy. – Melissa