I recently visited the Cherry Street Farmers Market. The farmer’s market is a good place to grab great deals on the freshest produce, while helping support local farmers. While at the farmers market I came across Canyon Ridge Farms located in Wells, Oklahoma, who make a fantastic locally made goat cheese. If you have never tried goat cheese, you should. It tastes like cream cheese on over-drive with a sharp kick! Canyon Ridge Farms’ cheese is the best I have tasted in a long time. Once I tried their Jalapeno Goat Cheese, I immediately had visions of a Jalapeno Popper.
To kick up the traditional jalapeno popper, I used the Jalapeno Goat Cheese to stuff into a chicken breast, wrapped the whole thing in bacon and drizzled it with a touch of fresh made Ranch Dressing. How can you not love that?
- 2 chicken breasts, butterflied and pounded flat
- 4 ounces Goat Cheese, divided
- 6 pieces bacon, partially cooked
- 1 jalapeno, sliced for garnish
- 2 tablespoons fresh cilantro, chopped for garnish
- 2 tablespoons ranch dressing
- salt and pepper to taste
Preheat oven to 350 degrees F. Cook bacon in microwave for in frying pan until the bacon has turned pink and is about half done. Drain excess grease on paper towel lined plate.
Wash chicken in cold water and pat dry with a paper towel. Butterfly the chicken. Place in gallon sized zip lock and flatten to 1/4 inch in thickness with a meat tenderizer or rolling pin.
Place chicken on a plate. Salt and pepper chicken, then spread 2 tablespoons of Goat Cheese on chicken. Roll the chicken so that seam is on the bottom. While holding chicken breast, wrap three pieces of bacon around the breast. Place in cooking dish. Pepper the bacon.
Cook in oven for 20 to 30 minutes. Bacon should be crisp and internal temperature should be at least 165 degrees F. When chicken is done, remove from oven and place chicken on plate. Cover with foil and let it sit for 10 minutes.
When ready to serve, place on plate, drizzle with 1 tablespoon of ranch dressing. Garnish with fresh Cilantro and sliced jalapeno.
- 4 chicken breasts, skin off
- small bottle of low-calorie zesty Italian salad dressing
- salt and pepper
Rinse chicken breasts then pat dry. Place chicken and bottle of dressing in a gallon zip lock bag. Place in refrigerator and marinate 2 to 4 hours.
Light grill to medium heat or pre-heat oven to 350 F. Place chicken on grill and close the lid. Cook for about 4 to 5 minutes on each side, depending on thickness. Remove from grill, salt and pepper then cover with foil and let rest for 3 to 5 minutes.
If you are baking them, place breasts in pan, salt and pepper to taste and bake 20 to 25 minutes. Garnish with lemon and serve with Balsamic Grilled Brussels Sprouts.
- 4 cups cooked chicken
- 4 potatoes, quartered and sliced thin
- 3 celery stalks, sliced
- 3 medium rrots, peeled and sliced
- 1 large yellow onion
- 3 cloves garlic, finely chopped
- 2 tablespoons (1/2 stick) butter
- 2 tablespoons olive oil
- 1/4 cup all-purpose flour
- 2 cups chicken stock or prepared chicken broth
- 1 chicken bouillon cube
- 1/2 cup frozen peas
- 1 cup half and half (you can use milk)
- 2 sprigs fresh thyme
- salt and pepper to taste.
- Bisquick biscuit recipe (makes 9 biscuits)
Chicken Pot Pie:
For the chicken – Season and cook chicken to your preference. Let cool, then dice the chicken and set aside.
For the pot pie – Dice the onion and slice the vegetables. Melt the butter and oil in a large pot over medium heat. Add the onion, garlic, potatoes, carrots and celery. Saute until the vegetables start to turn translucent, 2-3 minutes.
Add the chicken and stir to combine. Sprinkle the flour over the vegetables and chicken, and stir to combine. Cook for a couple of minutes, stirring gently.
Pour in the chicken broth and stir in the bouillon. The flour will combine with the chicken to create a thick sauce. Next, add the peas.
Pour in the half and half and stir. Allow the mixture to cook over low heat, thickening gradually. Season with the thyme, salt and pepper, and remove from the heat. Taste and seasoning as needed. Pour the chicken mixture into a small casserole dish.
Make biscuits the easy way, using Bisquick. Place the biscuits on the filling. Bake until the biscuits are golden brown and the filling is bubbly, about 30-45 minutes. Let sit 15 minutes before serving.
Makes 4-6 Servings
- 1 (5 to 6-pound) roasting chicken
- 1 large bunch fresh rosemary
- 2 lemons
- 1 head garlic, cut in 1/2 crosswise
- salt and pepper
- olive oil
Preheat the oven to 425 degrees F.
Rinse the chicken inside and out. Remove excess fat. Place the chicken in a large roasting pan. Salt and pepper the inside of the chicken. Stuff the cavity with the rosemary, 1 lemon, halved, and garlic. Brush the outside of the chicken with the olive oil then salt and pepper. Tuck the wing tips under the body of the chicken. Slice the other lemon and tuck under wings and legs and place a few slices on top of the chicken.
Roast the chicken for 1 and1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil to rest for 15 minutes. Cut the wings, legs and thighs off and place on serving platter. Cut chicken breast down the middle on either side of the breast bone as far as you can, then slice the breast horizontally near the bottom of the chicken. Slice breast into smaller pieces so everyone can have a piece and place on serving platter with rest of chicken.
Garnish with lemon and rosemary sprigs.