Jalapeno Popper Corn Salad

Jalapeno Popper Corn Salad

Ingredients:

• 1 medium onion, thick slice and grilled
• 2 - 3 large jalapeno peppers, grilled
• 1 C. sour cream
• 1 C. mayonnaise
• 2 oz. cream cheese, softened 
• 2 tsp. ground cumin
• 1 tsp. garlic powder
• 1 tsp. chili powder 
• 1 tsp. smoked paprika
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 4 1/2 C. fresh corn (about 9 ears), grilled and cooled
• 1 C. shredded sharp cheddar cheese
• 1 C. shredded pepper jack cheese
• 1 C. crumbled cooked bacon, divided

Directions:

1. Grill onion and jalapenos, covered, over medium-high heat or broil 4 in. from heat 3-5 minutes on each side or until lightly charred.
2. Cool completely; chop into 1/2-inch pieces.
3. Combine the next nine ingredients.
4. Stir in corn, cheeses, 3/4 of the bacon, and the grilled vegetables.
5. Top with remaining bacon to serve.
6. Dish tastes better if cooled in refrigerator 2-3 hours prior to serving.

Source: https://www.tasteofhome.com/recipes/jalapeno-popper-corn-salad/

Apricot Chicken with Brie Cheese and Bacon

Apricot Chicken with Brie Cheese and Bacon

Ingredients:

• 4 to 5 chicken breasts
• 3 Tablespoons olive oil
• 8 ounces of Brie cheese, sliced into 8 slices
• 10 ounce apricot spread
• ¾ cup cooked and chopped bacon, divided
• ½ cup balsamic vinegar, reduced

Directions:

1. Preheat oven to 350 degree F.
2. Spray baking sheet with vegetable spray and set aside.
3. Using a knife to cut a pocket into the side of each chicken breast.
4. Salt and pepper the chicken on the inside and the outside.
5. Heat a large skillet to medium high heat, Add olive oil and heat.
6. Place chicken in hot pan and brown each side for 2 minutes.
7. Remove chicken from the skillet and place in baking dish.
8. Using tongs, carefully stuff chicken with the sliced Brie cheese.
9. Layer cheese with ½ cup crumbled bacon, saving ¼ cup for the top of the chicken.
10. Spoon apricot spread over the top of the chicken.
11. Top with remaining bacon and bake for 35 to 40 minutes, or until chicken is done. 
12. Drizzle chicken with reduced balsamic and serve.  

To make reduced balsamic:

• Place balsamic vinegar in glass bowl.
• Microwave vinegar for 1 minute and stir. Repeat until balsamic begins to boil.
• Continue cooking for 30 second increments, stirring each time.
• Repeat until vinegar has thickened.

Source: https://www.chef-in-training.com/apricot-chicken-with-brie-cheese-and-bacon/

Spinach and Artichoke Chicken Bake

 

  

 Ingredients:

• 2 lbs boneless, skinless chicken breast
• 1/2 tsp garlic powder 
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 C.  Mayonnaise
• 1/2 C. Sour Cream-
• 2 tsp Dijon Mustard
• 1/4 Onion- finely chopped
• 8 oz Mozzarella Cheese, grated
• 3 oz Freshly Grated Parmesan
• 1 Can Artichoke Hearts, drained and diced
• 4 C. Fresh Spinach, (about 4 cups) coarsely chopped

Directions: 

1. Preheat the oven to 375˚F. 
2. Lay the chicken breasts flat in a large baking dish and season with garlic powder, salt and pepper. 
3. Mix the cheeses, then set aside 1/3 of it (about 1/2 cup) which will be used to top the dish in the next step. 
4. In a large bowl, mix the mayo, sour cream, mustard, onion, and the remainder of the cheeses. 
5. Fold in the chopped spinach and diced artichoke hearts. 
6. Spread mixture on top of chicken then top with remaining cheese. 
7. Bake on middle rack of oven for 30-40 minutes or until the chicken is cooked through (internal temp of 165˚F).

Source: https://easyfamilyrecipes.com/spinach-and-artichoke-chicken/