Tag Archive for Jalapeños

Toasty Baked Halibut with Jalapeño Greek Yogurt

Easy toasted halibut recipe

As I was meandering through Costco the other day, I saw a new product from Skotidakis called Greek Yogurt Dip – Jalapeno. It’s all natural, gluten-free and has the probiotic yogurt. Sounded good to me and I was trying to think what would taste good with it. I decided on some mild flavored halibut which would take on the flavor well and be super easy to make.

Level of Difficulty: Easy
Time Required: Prep Time – 5 min; Cook Time – 15 min

Ingredients:

1 portion of halibut per person (about 6oz each)
Salt and pepper
Panko bread crumbs to top
Drizzle of extra virgin olive oil
2T Jalapeno Greek Yogurt Dip per person

Preparation:

Preheat oven to 450 degrees and a rack in the middle of the oven. Salt and pepper the halibut on both sides and place in an oven safe baking dish. Drizzle with some extra virgin olive oil and top with panko bread crumbs and a dash more of salt.

easy halibut recipe

Bake until cooked just barely cooked through which will depend on the thickness of your halibut. Mine took about 12-13 minutes. Watch is carefully though. If the panko crumbs start getting too brown, gently place a piece of aluminum foil on top.

Remove and serve immediately.

Variations:

Can’t find halibut? Vary the fish. I think any mild white fish would do well such as snapper or grouper.

Want to keep it gluten-free? Change the panko crumbs for smashed up gluten-free chips or crackers of your choice.

Want to make it spicier? The Jalapeno yogurt was mild so if you want to make it spicier, spread a tablespoon of Sriracha on the fish before you top with the panko.

Meal Ideas:

Shown here with just a simple salad with a homemade champagne vinaigrette. Would also be great and healthy fish sandwich or fish tacos!!

Got Leftovers?:

I ate it cold the next day but I love fish. No way Denise would ever do that!!

True! But I will find a way to use the Jalapeño Greek Yogurt in something else!! – Denise

Marinated Bacon Wrapped Chicken Thighs

I have made these cute little bundles several times since last summer and they are always a hit. Not only are bacon wrapped chicken thighs are delicious, but they look impressive without taking too much to prepare. The marinade came from www.tasteofbbq.com. The rest came from ideas from my sister! Gotta love the experienced cook!!! Costco sells the chicken thighs in their vacuum packed chicken section. There are 5 to a pack and 6 packs total!!

Level of Difficulty: Moderate
Time Required: Prep Time – 20 min plus marinating time of 2-4 hours; Cook Time – 20-30 minutes

Ingredients for 8 people:

Marinade:

1/4 c. olive oil
Juice of one lemon
2 T. lemon zest
2 tsp. chopped fresh thyme or 1 tsp. dried
1/2 – 1 tsp. crushed red pepper
2 garlic cloves, crushed
1 T. dijon mustard
1 T. freshly crushed peppercorns
1 tsp. salt

Bacon Wrapped Chicken Thighs with Brown Sugar and Pineapple:

16 boneless, skinless chicken thighs, fat trimmed
1/4 c. light brown sugar
2 cans pineapple rings, cut in half
16 pieces of bacon

Bacon Wrapped Chicken Thighs with Jalapeños and Cream Cheese:
16 boneless, skinless chicken thighs, fat trimmed
8 fresh jalapeños, seeded
4 oz. whipped cream cheese
16 pieces of bacon

Special Equipment and Other Items Needed:

Grill
Citrus Zester
Toothpicks

Preparing the Bacon Wrapped Chicken Thighs:

Combine marinade ingredients together in a bowl and mix well. Place the chicken thighs in a glass baking dish and pour the marinade over the pieces, turning once to ensure all sides are covered. (You can also marinate them in a ziploc bag if you prefer) Marinate for 2-4 hours.

Marinated chicken thighs

This post is so popular, we created a video to help show you how to make these little bundles of joy.

For the Brown Sugar and Pineapple:

Preheat grill to medium high heat. Pat one side of the thigh with brown sugar. Place a half of pineapple ring on an edge and roll.

Brown sugar and pineapple stuffed chicken thigh

Start wrapping the bacon around the seam and continue wrapping until the whole thigh is covered. Secure with a toothpick and set aside.

Bacon wrapped brown sugar and pineapple stuffed chicken thigh

Grill for 20-30 min, turning as frequently as needed to prevent burning from the flare ups, until cooked through!

For the Jalapeño and Cream Cheese:

Preheat grill to medium high heat. Take a knife and spread cream cheese in the half of a jalapeño. Roll the chicken thigh around the jalapeño. Start wrapping the bacon around the seam and continue wrapping until the whole thigh is covered. Secure with a toothpick and set aside. Grill for 10-15 per side until cooked through!

Bacon Wrapped Chicken thighs

Important Tips:

The key is not to overstuff the chicken and too make sure you wrap the bacon completely around the thigh.

Variations:

You can really stuff these with just about anything you want. When I make these I usually make half with brown sugar and pineapple and the other half with jalapeño and cream cheese. It gives guest the option of sweet or spicy!

Meal Ideas:

Last time I made these, I served them with Roasted Potatoes with Dijon, Garlic Green Beans, and Tomato Onion Cucumber Salad!

Southwestern Black Bean and Corn Salad

Salad with black beans, corn, tomatoes, cilantro and jalapeños

Southwestern Black bean and corn salad is a side dish I often make for a crowd when having a Mexican themed dinner. It is easy, cheap, colorful and serves a lot of people. You can kick up the spice by adding more jalapeños or tone it down by adding less.

Level of Difficulty:Easy
Time Required:Prep Time – 20 min; Chill time: At least an hour

Ingredients:

2 cans of sweet corn (not creamed corn)
2 cans of black beans, drained and rinsed
6-8 fresh jalepenos, seeded and chopped
1 bunch of cilantro, washed and snipped
1/2 red onion, chopped (see how to chop an onion )
1 tomato, chopped
Juice of 4-6 limes
Salt and pepper to taste

Preparing Southwestern Black Bean and Corn Salad:

Empty the corn, WITH the liquid into mixing bowl. Add all other ingredients and mix well. Add salt and pepper to taste. Cover and let chill in the refrigerator for at least one hour before serving.

Salad with black beans, corn, tomatoes, cilantro and jalapeños

Important Tips:

Remember to use a serrated knife when chopping or slicing a tomato. Also, don’t forget to wear gloves when seeding the jalapeño. If you need a knife, try one of these. Melissa’s favorite is Henckles:
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Got Leftovers?:

When I have leftovers of this, I will often put it on a salad with some leftover chicken and make my own version of a taco salad.

Bacon Wrapped Jalapeno Poppers

Jalapeños with cream cheese and bacon

I absolutely love jalapeños and everything tastes better wrapped in bacon, right? I found this Bacon Wrapped Jalapeño Poppers recipe on allrecipes.com  (submitted by MELISSAGAR). The first time I made it, I grilled the jalapeños as the recipe says. It was a little difficult, especially when I was turning them over. Some of the cream cheese started oozing out. I was willing to give it another shot a few months later for a 4th of July party we were having. Of course, right when I was about to start grilling, it started to rain sideways as it does from time to time in Atlanta. I hit Plan B…the broiler! They came out perfectly and there was no turning involved or gooey cream cheese on my grill!

Level of Difficulty: Easy
Time Required: Prep Time – 10min; Cook Time –  25 minutes

Ingredients:

8 fresh jalapeño peppers, halved lengthwise and seeded
1 8 oz. container of cream cheese
1 package of bacon

Special Equipment and Other Items Needed:

broiler pan

Preparing Bacon Wrapped Jalapeño Poppers:

Preheat the broiler. Spray the broiler pan with non-stick cooking spray. Spread the cream cheese to fill the jalapeño halves. Wrap with bacon and place seam side down on the broiler pan. Place in broiler until bacon is crispy, about 15-20 minutes.

Jalapeños with cream cheese and bacon

Jalapeños with cream cheese and bacon

Important Tips:

When taking out the seeds of the jalapeños, make sure you wear gloves. If you get the seeds on your fingers and then touch your eyes, you will be very sorry!!!

How to seed a jalapeno

I’ve been told (on fairly good authority) that a jalepeno that has more tiny, light brown lines on them (they kind of resemble a crack in the pepper), the spicier the pepper is. One that is smooth with none of these is supposed to be less spicy. -Melissa

Variations:

You don’t have to stick with cream cheese, that’s just the traditional cheese used in jalapeño poppers. Mix it up with cheddar or another cheese of your choice. Not spicy enough? Add horseradish to your cream cheese.