Pulled Chicken Jalapeno Popper Sandwiches

If you're trying to figure out what to serve during the Super Bowl this Sunday (assuming the weather cooperates and the game actually is on Sunday - what is this possible Super Bowl Friday, Saturday or Monday nonsense??), look no further. This is a perfect meal for the big game. The main component - pulled chicken - is made in the crockpot, so you can get it started in the morning and not have to worry about being in the kitchen cooking while the game is on. Or while the commercials are on! I've gotten so used to fast forwarding through commercials, or using them as a bathroom or food break, that sometimes during the Super Bowl I forget to pay attention to them!

This sandwich has a few components to it, but they're all easy to make (the breadcrumbs can be toasted ahead of time too) and they all work SO well together, with all the flavors of a classic jalapeno popper. I would eat the cheese sauce with a spoon, and while it seemed a little odd to put breadcrumbs on a sandwich, they provide a seriously awesome crunch that really made the sandwich.

The original recipe called for a mix of chicken breasts and thighs, but since I'm trying to be a little healthier, I used all chicken breast. But if you're not counting points, by all means consider using both kinds of chicken. The original recipe also called for chicken bouillon cubes, which I thought I had, but when I started cooking I realized I was out, so I didn't use any. I didn't notice that anything was missing, so I don't think you need them.

I made these for the AFC championship game, and sadly, my Patriots beer koozie did not bring the team good luck. But, I happen to love Peyton Manning (I actually like him more than Tom Brady, shhh) and Wes Welker, despite him leaving the Pats, so I will happily root for the Broncos to win. I think Peyton's a phenomenal football player, and a real class act, so I'd like to see him get his second Super Bowl ring.

Pulled Chicken Jalapeno Popper Sandwiches
Recipe from Food Fanatic
Makes about 8 sandwiches, maybe with a little chicken leftover 

Ingredients

For the Chicken:
2 1/2 pounds boneless skinless chicken breasts
1 small onion, diced 
4 cloves garlic, minced 
3 (10 oz.) cans Rotel (diced tomatoes with chilies) 
2 tablespoons chili powder 
1 tablespoon cumin
Salt and pepper, to taste
 

For the Panko Topping:

1 cup panko breadcrumbs 
2 tablespoons butter
 

For the Cheese Sauce:

1/2 cup heavy cream 
2 ounces cream cheese, cubed
4 ounces cheddar cheese, shredded or cubed
 

Extras: 

Pickled jalapeno pepper slices

Rolls

 

Directions

For the Chicken:

Place diced onion and minced garlic in crock pot. Place chicken breasts on top. Pour Rotel, undrained, over the top of the chicken. Sprinkle chili powder, cumin, salt and pepper over top. Cover and cook on high for 4 hours, or low for 8 hours. 

Once cooked, remove the chicken breasts and drain most of the juices out of the crockpot. Shred the chicken and return to the crockpot. Check to see if more salt and pepper are needed and adjust accordingly.
 

​For the Panko Topping:

Melt butter in a medium skillet. Add panko crumbs, stirring until lightly toasted. Set aside.
 

For the Cheese Sauce:

In a small saucepan, heat heavy cream until almost boiling, stirring constantly. Add in cream cheese and stir until melted. Then add the cheddar, stirring until smooth and combined.
 

To Assemble the Sandwich: 

Place chicken on a sliced roll. Top with cheese sauce, crispy panko and sliced jalapenos.

or the Pulled Chicken:

• 2 1/2 pounds boneless skinless chicken breast
• 2 pounds boneless skinless chicken thigh
• 1 small onion, diced
• 4 cloves garlic, minced
• 28 ounces diced tomatoes with green chilies, 2 cans - like rotel
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 2 cubes chicken bouillon

For the Crispy Panko Topping:

• 1 cup panko breadcrumbs
• 2 tablespoons butter

For the Cheese Sauce:

• 1/2 cup heavy cream
• 2 ounces cream cheese
• 4 ounces cheddar cheese, shredded

For Topping:

• jalapeno pepper, pickled or fresh, sliced

Directions

For the Chicken:

1. Place diced onion and minced garlic in crock pot.  Place chicken on top.  Open cans of tomato and pour that over the chicken.
2. Sprinkle chili powder, cumin salt and pepper over top.  Put bouillon cubes in.
3. Cover and cook on high for 4 hours, or low for 8 hours.
4. Drain almost all of the juices and season more to taste, if necessary.

​For the Panko Topping:

1. In a skillet melt butter.  Add panko crumbs, stirring until lightly toasted.  Set aside.

For the Cheese Sauce:

1. In small saucepan heat heavy cream until almost a boil, stirring constantly.  Whisk in cream cheese, until melted.  Then add the cheddar, stirring until smooth and combined.

To Assemble the Sandwich: 

1. Place chicken on a bun.  Top with cheese sauce, crispy panko and sliced jalapeno.

- See more at: http://www.foodfanatic.com/2013/11/crock-pot-pulled-chicken-cheesy-jalapeno-popper-style/#sthash.QfnKfxGM.dpuf

or the Pulled Chicken:

• 2 1/2 pounds boneless skinless chicken breast
• 2 pounds boneless skinless chicken thigh
• 1 small onion, diced
• 4 cloves garlic, minced
• 28 ounces diced tomatoes with green chilies, 2 cans - like rotel
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 2 cubes chicken bouillon

For the Crispy Panko Topping:

• 1 cup panko breadcrumbs
• 2 tablespoons butter

For the Cheese Sauce:

• 1/2 cup heavy cream
• 2 ounces cream cheese
• 4 ounces cheddar cheese, shredded

For Topping:

• jalapeno pepper, pickled or fresh, sliced

Directions

For the Chicken:

1. Place diced onion and minced garlic in crock pot.  Place chicken on top.  Open cans of tomato and pour that over the chicken.
2. Sprinkle chili powder, cumin salt and pepper over top.  Put bouillon cubes in.
3. Cover and cook on high for 4 hours, or low for 8 hours.
4. Drain almost all of the juices and season more to taste, if necessary.

​For the Panko Topping:

1. In a skillet melt butter.  Add panko crumbs, stirring until lightly toasted.  Set aside.

For the Cheese Sauce:

1. In small saucepan heat heavy cream until almost a boil, stirring constantly.  Whisk in cream cheese, until melted.  Then add the cheddar, stirring until smooth and combined.

To Assemble the Sandwich: 

1. Place chicken on a bun.  Top with cheese sauce, crispy panko and sliced jalapeno.

- See more at: http://www.foodfanatic.com/2013/11/crock-pot-pulled-chicken-cheesy-jalapeno-popper-style/#sthash.QfnKfxGM.dpuf

or the Pulled Chicken:

• 2 1/2 pounds boneless skinless chicken breast
• 2 pounds boneless skinless chicken thigh
• 1 small onion, diced
• 4 cloves garlic, minced
• 28 ounces diced tomatoes with green chilies, 2 cans - like rotel
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 2 cubes chicken bouillon

For the Crispy Panko Topping:

• 1 cup panko breadcrumbs
• 2 tablespoons butter

For the Cheese Sauce:

• 1/2 cup heavy cream
• 2 ounces cream cheese
• 4 ounces cheddar cheese, shredded

For Topping:

• jalapeno pepper, pickled or fresh, sliced

Directions

For the Chicken:

1. Place diced onion and minced garlic in crock pot.  Place chicken on top.  Open cans of tomato and pour that over the chicken.
2. Sprinkle chili powder, cumin salt and pepper over top.  Put bouillon cubes in.
3. Cover and cook on high for 4 hours, or low for 8 hours.
4. Drain almost all of the juices and season more to taste, if necessary.

​For the Panko Topping:

1. In a skillet melt butter.  Add panko crumbs, stirring until lightly toasted.  Set aside.

For the Cheese Sauce:

1. In small saucepan heat heavy cream until almost a boil, stirring constantly.  Whisk in cream cheese, until melted.  Then add the cheddar, stirring until smooth and combined.

To Assemble the Sandwich: 

1. Place chicken on a bun.  Top with cheese sauce, crispy panko and sliced jalapeno.

- See more at: http://www.foodfanatic.com/2013/11/crock-pot-pulled-chicken-cheesy-jalapeno-popper-style/#sthash.QfnKfxGM.dpuf

Chicken Jalapeno Soup with Copycat Red Lobster Biscuits

This is a recipe I made a few years ago and I think it's about time I make it again soon! It's warm and comforting, and paired with the cheddar garlic biscuits, it's a perfect winter lunch or dinner. If you like your food on the spicy side, I'd suggest adding some extra jalapenos, whether fresh or pickled. I think I would have liked a little more of a kick, so I'd spice it up myself next time, or at least add in the fresh jalapeno seeds as the original recipe I worked from suggests. I didn't want it to be too spicy, so I left them out, but I think it would have been just fine. Regardless of the spice factor though, this is a great spin on a classic favorite.

I found the original recipe for this soup on We Are Not Martha. I made a few small adaptations to it based on personal preference and what I had on hand. Here's what I changed up:

• The original recipe called for 1 lb. of dried beans. I never have my act together enough in advance to soak dried beans, so canned it is. 3 cans seemed like a good amount to use.
• While I love a nice thick soup, I do like to have a bit more broth than this seemed to have, especially when I'm going to freeze some of it. I didn't want to open a whole second container of chicken stock, but didn't want to add flavorless water, so a Corona seemed like a nice complement to the flavors of the soup. 
• The original recipe said to garnish with parsley, but I had scallions and cilantro on hand and thought those flavors went really well with the jalapeno and cumin. I was right. :-) 
• We Are Not Martha called for garlic croutons with the soup, but because I cook only for myself and stretch recipes across a number of meals, croutons aren't all that conducive to reheating/staying fresh. So I skipped those, but if I ever make this soup for a crowd of people, I'd definitely give the croutons a try. However, soup just isn't a complete meal to me without bread, so in lieu of the croutons, I ate it with some biscuits that are a copycat of Red Lobster's Cheddar Bay Biscuits. They're easily frozen and reheated as needed. 

  
Chicken Jalapeno Soup
Adapted from We Are Not Martha 

Ingredients
3 large chicken breasts
2 Tbsp olive oil
1 large onion, diced
2 large carrots, diced
3 stalks celery, diced
4 cloves garlic, minced
2 jalapeno peppers, diced 
1/3 c. pickled jalapenos, diced (plus some juice)
2 tsp dried cumin
2 tsp dried oregano
2 bay leaves
3 (15 oz.) cans of cannellini beans, rinsed and drained
32 oz. low-sodium chicken stock 
12 oz. bottle of Corona
2 Tbsp Worcestershire sauce
Salt and pepper to taste
Scallions, chopped (for garnish)
Cilantro, chopped (for garnish)

Directions

Heat 2 Tbsp of oil in a large pot and cook onion, carrots, and celery until beginning to soften, about 10 minutes. Add garlic and jalapenos (both kinds), along with the cumin, oregano, and bay leaves. Stir and cook for a couple of minutes. Add beans, chicken stock, Corona, jalapeno juice (I used a few spoonfuls) and Worcestershire sauce. Cover and simmer for about a hour, until vegetables are completely cooked.

While the soup is simmering, poach the chicken breasts. Put the chicken in a medium saucepan with some salt and cover with about an inch of water. Bring to a boil and allow to boil for about 2 - 3 minutes. Cover and turn off heat, allowing chicken to cook for about 20 minutes more. When the chicken is done, remove from the water and shred with a fork. Add to the soup for the last 10 minutes of simmering, along with salt and pepper to taste.

Garnish with scallions and cilantro.

Copycat Recipe of Red Lobster's Cheddar Bay Biscuits
from chef Todd Wilbur

Ingredients
2.5 c. Bisquick baking mix
3/4 c. cold milk
6 Tbsp cold butter, divided
3/4 tsp garlic powder, divided
1 heaping cup grated Cheddar cheese
1/4 tsp dried parsley flakes
Pinch of salt

Directions
Preheat oven to 400 degrees.

Combine Bisquick with 4 Tbsp butter, leaving pea-sized chunks of butter in the mix. Add cheddar, milk, and 1/4 tsp garlic powder. Drop 1/4 c. portions onto ungreased cookie sheet. Bake for 14 - 17 min.

Melt 2 Tbsp butter, stir in 1/2 tsp garlic powder, parsley flakes, and salt. Brush on top of the biscuits as soon as they come out of the oven, using up all the butter sauce.

Makes about 10 biscuits.

Make it Like Mom: Chicken Piccata

This is my last featured recipe for Make it Like Mom Week. It's a really fast and easy dish, but so delicious too. I always buy Perdue thin-sliced chicken breasts when I make this because it's so much easier and less messy than buying regular chicken breasts and either slicing them in half horizontally or pounding them until thin enough. Just because I like cooking and have a food blog, that doesn't mean I can't take some shortcuts in the kitchen!

I'm not a big wine drinker, so in the past when I've bought a bottle of wine to cook with, I've ended up with too much left over that often goes to waste. I finally got smart and bought a 4-pack of small wine bottles. I was able to use what was needed in the recipe and than had just half a glass left to enjoy with my dinner. No waste, and I still get to use real wine instead of cooking wine, which I don't really recommend. And now I have a few small bottles all ready to go for the next time I want to cook with wine.

This chicken goes really well with rice pilaf and, if you're more of an adult than I am and remember to cook vegetables with your meals, some green beans would be a good pairing. Some day I'll grow up and eat my veggies.

Chicken Piccata

Ingredients:

1 ½ lbs. chicken breast (either thin-sliced kind or pounded to 1/4 in. thickness)

½ c. flour

4 Tbsp butter

2 Tbsp olive oil

salt and pepper to taste

3 Tbsp lemon juice

½ c. white wine

½ c. chicken broth

2 Tbsp finely chopped parsley

Directions:

Coat chicken with flour, shake off excess. In large skillet, heat 2 Tbsp of the butter and the olive oil. Add chicken to skillet, as many pieces as will fit comfortably. Cook to brown one side, about 2 minutes, then turn and brown the other side. Transfer to plate. Repeat with any remaining pieces of chicken. Sprinkle lightly with salt and pepper.

Leave pan drippings in skillet and add lemon juice, white wine, and broth. Heat to boiling and boil for 2 to 3 minutes, stirring to loosen all the browned particles. Add the remaining butter, bit by bit until all the butter is melted. Add in chopped parsley.

Return chicken to the skillet and heat, turning each piece in the sauce to coat. Serve with sauce poured over the chicken.  

Make it Like Mom: Chicken Cacciatore

Anyone who knows me is well aware that I love a good theme. Themed parties, meals, mix tapes. Love it. So for this week, I thought it would be fun to have a theme for my blog: Make it Like Mom Week. I'll be posting some of my favorite recipes that my mom made when I was growing up and that are still some of my go-to meals, made the same way she made them, today.

First up is Chicken Cacciatore. Don't let the terrible photo deter you - this is a delicious dish! I think I need to quit my job so I can start doing all of my cooking and photography during the day. I can't for the life of me get a good photo in my kitchen at night!

In addition to being a really good, hearty, comforting food, it's really very healthy too. Of course, the mashed potatoes that I serve with it (because that's how my mom did it!) take the health factor down a notch, but the cacciatore itself, with lean chicken breast and lots of veggies, is quite good for you.

Chicken Cacciatore

Ingredients:

1 – 2 lbs boneless, skinless chicken breasts or thighs
¼ cup olive oil
½ cup all-purpose flour
2 cups thinly sliced onion rings
½ cup chopped green pepper
2 cloves garlic, minced
1 can (16 oz.) diced tomatoes, drained (I often use 2 cans if my chicken weight is closer to 2 lbs than 1 lb.)
1 can (8 oz.) tomato sauce
1 teaspoon salt
¼ teaspoon oregano

Directions:


Rinse chicken and pat dry. Heat oil in large skillet or Dutch oven. Coat chicken pieces with flour. Cook chicken over medium heat 15 to 20 minutes or until light brown. Remove chicken; set aside.
Add onion rings, green pepper and garlic to skillet; cook and stir over medium heat until onions and peppers are tender. Stir in remaining ingredients. Add chicken to sauce. Cover tightly; simmer 30 to 40 minutes.

As I said, I serve this over mashed potatoes, because that's how my mom did it. I love how the sauce seeps into the potatoes and adds such flavor. However, my best friend's mom used this same chicken cacciatore recipe and she served it over pasta, so that's an option too.