Super Appetizer, Sans Bowl

Need a Super appetizer for that football-centric party a few Americans might be planning for Sunday?  Want something beyond the ordinary dips and chips served in a Bowl?  How about these sensational Chicken Jalapeno Poppers for a taste that will feed those with Giant appetites and people who declare themselves Patriots?  Serve these and your guests will cheer, declaring YOU the victor in the kitchen!

Chicken Tenders, Pepper Jack, Jalapenos and Bacon

Chicken Jalapeno Popper Recipe

1 package of Chicken Tenders
1 package thick-cut bacon
6 oz. package slice Pepper Jack cheese
40-50 pickled jalapeno slices
20-30 wooden toothpicks

Line a jelly roll pan with foil and place a baking rack on top, allowing bacon fat to drip off poppers.  Preheat oven to 425 degrees.   Place chicken tenders in a ziplock bag.  Pound with the flat side of a meat tenderizing mallet until tenders are slightly flattened.  Cut each tender in half.

Cut the package of bacon in half horizontally.

Prepare Pepper Jack cheese by stacking two slices together, and cutting into 1" x  2" pieces (each stacked slice should yield 6 parts).

Place one piece of bacon on work surface. 

Top with a piece of chicken.

Stack with Pepper Jack and 2 jalapenos.

Wrap in bacon and secure with toothpick.  Place in oven.  Bake for 20-25 minutes or until bacon browns and crisps.  Turn poppers over and bake 5-7 minutes more until bottom side browns.  Serve warm.

Kitchen Victory!  YAY, you!  

French Chicken Fantastique!

Poulet Provencal

If you, like many hostesses during the holidays, are pressed for time, yet require a delicious meal lovely enough  for guests, preparing Poulet Provencal will be providential!  Coating the chicken with olive oil and herbs, crisps the skin and leaves the meat succulent.  The tomatoes, onions, garlic and olives baking alongside create a savory stew which serves as a side dish. The aroma of this roasting chicken will scent your home with herbes de Provence, transporting your guests to a colorful table in the South of France.  C'est magnifique!

Poulet Provencal Recipe
3-4 medium tomatoes cut into wedges
1 large onion, cut into wedges, leaving root ends intact
1/2 cup brine-cured pitted black olives
4 large garlic cloves sliced, plus 1 t minced

3 T olive oil, divided
2 t herbes de Provence*, divided
1/2 t fennel seeds
1 whole chicken 3 1/2 to 4 pounds

Equipment:
Kitchen string

Heat oven to 400 degrees.  Toss together tomatoes, onion, olives, sliced garlic, 2 T oil, 1 t herbes de Provence, fennel seeds, dash of salt, dash of pepper in a 13 x 9 inch baking dish.  Push vegetables to sides of dish to make room for chicken.















Stir together minced garlic, 1 t salt, 1/2 t pepper, remaining teaspoon herbes de Provence, and remaining tablespoon of olive oil.
Remove excess fat from chicken and pat dry, then rub inside and out with seasoning mixture.

Tie legs together with string and place chicken in baking dish.  Roast until an instant-read thermometer registers 170 degrees, about 1 1/4 to 1 1/2 hours.  Let chicken stand 10 minutes before carving.  

*herbes de Provence can be found at most gourmet groceries and kitchen shops or follow this guide to mixing:
2 T dried savory,  2 T dried oregano
2 T dried rosemary,  2 T dried basil
2 T dried thyme,  2 T dried marjoram
             2 T dried fennel seed
Mix all together and store in an air-tight container.