Jalapeno Chicken Wraps with Cream Cheese and Bacon

Jalapeno Chicken Wraps

18 fresh Jalapeno’s

1 brick of cream cheese, softened

½ cup onion, diced fine

½ cup peppers, diced fine

1/3 cup carrot, diced fine

1 large clove garlic, minced

2 tbsp. olive oil

Salt to taste

Pepper to taste

Chicken breast, cut into thin strips

1 lb. think sliced Smokey bacon

1/3 cup NY Maple Syrup

1 pkg. over sized toothpicks to hold it all together

There are a few steps to recipe so I found it best to one task at time for each ingredient before moving on to the next. 

Cut chicken breast into thin strips.  Place in bowl with store bought Speedie Chicken Sauce to marinate.

In small sauté pan, sauté onion, peppers, carrots, and garlic until soft and tender to the bite.   Remove from heat and let cool.

Well your vegetables are cooling, cut each Jalapeno in half, leaving the stem intact.   Remove seeds and membranes.   Remember to leave both halves together so you don’t have to match them up later.   

In small bowl, combine softened cream cheese and cooled vegetables.   Stir until combined.  

Fill each half of the Jalapeno with the cream cheese mixture and then sandwich back together. Place on a foil lined baking sheet or cutting board.   Fill all remaining peppers and set aside. 

Start wrapping each filled pepper with a strip of chicken.  I was able to find oversized toothpicks to stick through the middle and help hold everything together.   Once you have the chicken in place, you can then wrap it with a strip of bacon.   Place it on a foil lined baking sheet.    When the tray is full, brush each piece with maple syrup.  Place on sheet and place in a 350° oven.  Bake for 25-30 minutes.

Notes:  You won’t be disappointed with these.  While they are baking, they fill the house with a warm, spicy, maple aroma.   It drove our dog bonkers.  It wasn’t long after they were out of the oven that I found myself having to do a taste test.    Taste testing was delectable.  The Speedie marinade added just enough of a vinegar note to flavor the chicken.  The jalapeno on the inside and the bacon on the outside gave both the cream cheese and the chicken, a hidden Smokey flavor.    The sweetness of the maple syrup and the cool, creaminess of cream cheese off sets the heat of the jalapeno.  You won’t be able to stop at just one.  

You can amp up the filling by changing up the ingredients.   Tried these another time by mixing softened cream cheese with a drained black bean and corn salsa.  

You might try skipping the speedy sauce and brushing the chicken with a spicy mustard.   

Next time I am going to try a mixture of cream cheese and crumbly blue and try for more of a chicken wing flavor.    

The possibilities are endless.



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Easy Peasy and Cheesy

I am not sure why anyone would purchase Alfredo sauce in a jar, when it is so easy to make it from scratch.   Not only is it easy, but it is versatile too.   It is delicious over pasta and can be used for a sauce over vegetables, chicken, steak or shrimp.  

I have used this Alfredo Sauce recipe to top breaded chicken,  baked chicken thighs, chicken stuffed shells, and all kinds of vegetables. However in this recipe I combined pasta, shrimp, tomatoes and spinach for a quick dinner.

I hope you enjoy it!

Shrimp Alfredo with Tomatoes and Spinach

1 bag pre-cooked frozen shrimp, 30 count, defrosted and tails removed

1/2 cup onion, diced

1 small clove garlic, minced

2 tbsp. olive oil or butter

Pinch of red pepper flakes

1 lb. fresh spinach, washed and dried with stems removed

1 pint cherry tomatoes, cut in half

1 1/2 cups heavy whipping cream

1/2 cup Asiago cheese, grated (can use parmesan)

inch of red pepper flakes

salt and pepper to taste

1/2 lb. thin spaghetti or fettuccine

Bring small pot of water to boil. Add fair amount of salt to boiling water. Add pasta and cook until aldente.

While waiting for pasta to cook: In large sauté pan drizzle oil. Over med high heat, sauté onion and garlic. Salt and pepper to taste. Add pinch of red pepper flakes. Once onions are translucent, add spinach leaves and tomatoes. Add the whipping cream and grated cheese. Reduce to simmer and add cooked pasta. Cook approximately 10 minutes and then stir in shrimp. Continue cooking just a few minutes, until shrimp are heated through. Do not over cook, as the shrimp will get chewy. You can add more or less cream to suite your taste.

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Zing, Zing, Zing Went My Heart Strings

Do you remember when Hostess made Zingers?   Raspberry Zingers were one of my favorite snacks to carry in my school lunch.  

It was no surprise to me that I would like the same flavor combos in any other form such as Raspberry Trifle or in this case Raspberry Bars.  

This recipe is so versatile. You can make the total recipe from scratch or you can swap out ingredients for shortcuts and it still tastes great.   

Not only can the ingredients be swapped out but it can also be made in many forms.   I have made the bars in a sheet pan and cut into bars.  I have also put the dough in my mini muffin tins and made cookie cups.  Filled them with the jelly and frosted and sprinkled coconut on top.   I have made a large pizza style cookie and put it in a pizza box for taking to picnics or even to give as a gift.    Lastly, I have made cut-out cookies and sandwiched them together with the jelly frosting and coconut on the inside and around the edge.   Not to mention this flavor combo in a Halfmoon cookie or a Pustie.   Too many choices.   

If you liked Raspberry Zingers you are going to like this recipe.   

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