Receta Jalapeno Jelly is Not Cream Cheese Exclusive.
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Jalapeno Jelly is Not Cream Cheese Exclusive.
The first time I ever
tasted Jalapeno Jelly was at the wondrous Kitchen Kettle Village located within
Gordonville, PA. the store itself produces and sells hundreds of jarred
jellies, jams, relish, salsa, pickled vegetables, and contains a bakery
creating the most delicious baked treats.
Visitors are encouraged to sample from miniature jars with pretzels and
crackers to munch on; recipe cards are available for use ideas. Within the Village itself are all manner of
small shops and restaurants; on the main street is a Quilt Shop full of fabrics
to make any quilter(and I am one)faint in ecstasy (purchased my quilter’s frame there!)
Besides sampling the
products au natural, some of the recipes were created, so you can taste why you
needed (yes, needed) to have the item.
The Jalapeno Jelly was mixed together with cream cheese to make this
delectable spread for crackers or vegetable sticks such as celery and
carrot. Ah, but I have a creative mind
when it comes to the kitchen; and somehow knew this jelly would be a wonderful
accompaniment to chicken or pork. After
trying out several cooking techniques, the best were either baking in the oven,
or grilling on the barbecue. Slathering
on the jelly as another might do with barbecue sauce; the flavors were drawn in
by poultry and meat alike. Sweet,
savory, mildly spicy; it paired with sides mild, medium or hot quite well.
This past holiday season,
a lovely woman, Leslie Hyde Kelley, gave
me a jar of Jalapeno Jelly. “Oh”, I
exclaimed in joy, “this will be so wonderful on chicken!” To which she answered, “Finally, someone who
doesn’t just mix it with cream cheese!”
Now as much as I and hubby do enjoy this spread as a treat (instead of
fish fingers and custard while watching “Doctor Who” on BBC America); having it
on chicken is a lovely meal. So Leslie,
thank you again for the jelly, and here’s what I did with it. Unfortunately, with all the rain, ice and
snow we’ve experienced over the last few weeks, barbecuing outside was not an option;
the oven had to do.
- Jalapeno Chicken with Rice Side
- 4 chicken breasts, cut in
- half widthwise
- 1 Tbsp. salt and paprika
- 1 tsp. ground black pepper
- 1 (8 oz.) jar jalapeno
- jelly
- 2 (5.6 oz.) packages Knorr
- Rice Sides – White Cheddar Queso Flavor or Spanish Rice Flavor
- 1 cup diced green bell
- peppers
- ½ cup diced onions
Preheat oven to 350F;
spray 9” x 13” baking dish with nonstick cooking spray.
Mix together salt, paprika
and ground black pepper; rub onto both sides of chicken and place chicken
inside baking dish.
Spread half the jar of
jalapeno jelly over the chicken; place in oven and bake for 10 minutes. Remove dish from oven, spread remaining half
of jelly over chicken again; return to oven for 10 additional minutes.
Place baking dish on top
most rack in oven, turn on broiler and broil for 5 minutes to give chicken a
“barbecued” look.
While chicken was baking,
prepare Rice Sides per package instructions, but add in bell pepper and onion
to cook with package ingredients.