Jalapeno Popper Chicken

I love to use boneless, skinless chicken breasts for quick dinners; they are easily manipulated and cook in no time!

I came across some beautiful Hatch Chiles a few weeks ago and knew I had to roast them. Then I thought about what I can make for dinner and it came to me… a roasted pepper chicken dish! It then evolved into a jalapeno popper chicken dinner ๐Ÿ™‚ I mean, who doesn’t love a jalapeno popper?

I worked on this recipe for a while until it reached perfection. So now I am officially ready to share it with you all ๐Ÿ™‚

This is the perfect game day dish, so prepare it for your friends and family as you watch your favorite team win!


Here is my recipe:

Makes 4 servingsย  Prep: 30 minutesย ย  Cook: 35 minutes



1 (8oz) package of cream cheese, room temperature

1/2 cup mild cheddar cheese

1/2 cup Greek yogurt

1/4 cup mayo

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon garlic powder

1 cup panko bread crumbs

2 tablespoons melted butter

1 tablespoon olive oil

1/2 cup finely chopped onion

1/2 cup roasted jalapeno, diced (see instructions below)

3-4 large boneless, skinless chicken breasts



1. Preheat oven to 400 degrees. Beat chicken with a pan to thin into 1/4 inch thickness.

Place chicken in between two pieces of parchment paper and beat with a heavy pan.

IMG_1039 chicken

2. Season chicken breast with half of the salt (1/4 teaspoon), pepper (1/4 teaspoon) and garlic powder (1/4 teaspoon). Coat bottom of pan with olive oil and place chicken in pan. Top with chopped onion. Cook for 20 minutes or until chicken is fully cooked.


3. Roast jalapenos on open flame. Peel away charred skin using a paper towel. Chop into small pieces. If you like more heat, leave in the seeds. If you like a more mild heat, omit the seeds ๐Ÿ™‚

jalapeno jalapeno

4. While chicken is cooking, combine cream cheese, Greek yogurt, mayo, cheddar cheese and jalapeno and remaining seasoning in a large bowl. Mix until all ingredients are combined.

jalapeno chicken popper4. Mix together melted butter and panko breadcrumbs.

5. Remove chicken from oven. Spread cheese mixture over chicken in a smooth even layer. Sprinkle with panko bread crumbs. Place in oven for 10 minutes; until cheese is melted.

6. Place pan under broiler for 2-3 minutes until panko is golden brown. Remove from oven.

7. Enjoy ๐Ÿ™‚

Jalapeno popper chicken

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No Kid Hungry

I write this post to bring attention to the sad reality in the United States and around the world: several millions of people do not have enough to eat (some studies suggest that 45 million Americans are living in poverty).

It is important for me to recognize the great privilege I have in many aspects of my life. Particularly, when it comes to food. I am not only able to eat 3 full meals per day, I am also able to have fun with different ingredients and can be creative and free in my meal making.

This basic survival need is notย  being met for all people. Why? There is more than enough to go around. Americans alone, throw away over $165 billion dollars of food annually (http://m.huffpost.com/us/entry/1819340).

One of the 5 core pillars in Islam is to provide alms to the poor and needy. In the holy Month of Ramadan, Muslims around the world fast from food and water (and other things) from sun up to sun down. There are many reasons why Muslims fast. Some reasons include having compassion and empathy for those who are less fortunate, to feel the pains of hunger and to exercise self restraint. Fasting the month of Ramadan should make one more compelled to help.

I am so grateful to my parents, who have instilled the spirit of giving in me from a young age. I clearly remember going to COTS (Coalition of Temporary Shelters) to deliver food and to assist in preparing meals for homeless. I share this for the sole purpose of encouraging you who have children to do such activities with them, as they will remember this for many years to come.

I first learned about No Kid Hungry while watching The Food Network. The Food Network selected No Kid Hungry as their charity of choice in 2007. No Kid Hungry aims to end childhood hunger by providing nutrition in schools, teaching families how to prepare meals and bringing awareness to this problem.


If you are interested in helping end hunger in America, I encourage you to check out the following organizations:







*All views in this post are my own.


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One Pot Sesame Noodles

As promised, I will continue developing easy dinner recipes.

Some days there is nothing more challenging than figuring out what to make for dinner; particularly when the following factors are present:

1. Exhaustion after a long day at work

2. Minimal brain function due to factor one

3. A spouse who wants “I don’t know” to eat

After much success with my first one pot pasta dinner, I wanted to continue with this. I decided on Asian style and came up with this delicious super easy sesame noodle dish. If you don’t have sugar peas, feel free to omit them. Feel free to add other vegetables. Also, use any type of pasta or noodle you have in your pantry ๐Ÿ™‚


Here is my recipe:

Serves 4



1 1/2 cups sugar peas

1 cup carrots, chopped

8 oz spaghetti

1 teaspoon fresh ginger, chopped

1 tablespoon fresh garlic, chopped

1 1/2 tablespoons sesame oil

1 tablespoon soy sauce

3 cups water



2 tablespoons green onion, chopped

2 tablespoons cilantro

1 tablespoon sesame seeds

lime wedges





1. Add ingredients in pot. Cook on medium heat for 10-12 minutes until pasta is al dente and liquid has thickened into a sauce.

One Pot Sesame Pasta

2. Place on plate and top with chopped green onion, cilantro, sesame seeds and limes.

3. Enjoy ๐Ÿ™‚


Sesame Pasta




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One Pot Pasta!

I have had many requests for easy dinner recipes and I thought I also could use some really quick dinner ideas myself.

Right on cue, the queen herself, Martha Stewart, posted a photo on Instragram with the hash tag “JustOnePot”.

My life has been forever changed.

I mean, a complete main course in just one pot? Not only that, there is just one step: throw everything in said pot and cook.

Some of you may not be a fan of the queen; she is a convicted felon. But did she really do something THAT bad?

Anyways, so I decided to adapt Ms. Stewart’s recipe and make it my own.

I made a traditional Italian style pasta and an Asian style pasta (recipe in subsequent post).



Here is my recipe:


Serves 4

8 oz spaghetti (half box)

1/2 cup basil

1 medium onion, thinly sliced (about 1 1/4 cups)

3 cloves garlic, thinly sliced

2 1/2 cups cherry tomatoes, cut in half

2 1/2 cups water

1/2 cup vegetable stock

1 tablespoon extra virgin olive oil

1/4 teaspoon salt

1/2 teaspoon fresh ground black pepper

1 teaspoon dried parsley

1 teaspoon dried Italian season

Cheese of your choice



1. Place all ingredients in a large stock pot. Cook on medium high heat for 10-12 minutes. Until pasta is al dente and liquid has thickened and mostly evaporated.

One Pot Pasta

2.Remove from heat. Plate. Sprinkle with your choice of cheese.

Just one pot pasta Photo in the middle of the cooking process

3. Enjoy ๐Ÿ™‚


One pot pasta



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Eggless Pumpkin Caramel Cookies

I get many requests for recipe that accommodate different allergies. My father in law has an egg allergy and has been unable to eat the yummy treats I create, so I made it a priority during this visit to create an egg-free dessert. I also wanted to continue creating with the flavors of fall.


A few notes on this recipe. This is not a traditional cookie, but is very delicious. It is very important to not over mix the cookie dough. The dough itself is sticky. To make it easier to stuff with the caramels, dip your fingertips into cold water. If you have young ones that want to help in the kitchen, have them unwrap the caramels. This is a great way for young children to be involved and work on fine motor skills :D.


Here is my recipe:

Makes 4 dozen



3 cups all purpose flour

1 cup pureed pumpkin

1 1/2 teaspoons baking soda

3/4 cup white sugar

1 cup brown sugar

1/2 cup unsalted butter

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/2 teaspoon salt

1 bag Kraft Caramels, unwrapped


Pumpkin caramel cookie ingredients


1. Preheat oven to 350 degrees. Cream together butter and sugar using mixer on low speed. Add in pumpkin puree, cinnamon, nutmeg, ginger, cloves and salt.

2. Sift together flour, baking soda and baking powder. Using large spatula, mix flour into wet ingredients. DO NOT OVER MIX. Batter will be a looser than a typical cookie dough.

cookie batter

3. Using a small ice cream scoop, scoop 1 tablespoon cookie dough into the palm of your hand. To keep the dough from sticking to your hand, coat with cold water. Gently press 1 caramel into the center of the cookie dough. Cover caramel with the dough.

pumpkin caramel

4. Place the caramel stuffed cookies onto a parchment lined cookie sheet. Bake for 12-15 minutes or until edges of cookie are golden brown. Remove from oven and serve warm.

5. Enjoy ๐Ÿ™‚


*The caramel centers will harden as the cookie comes to room temperature. Simply pop in the microwave for 15-20 seconds to warm up and have a gooey caramel center ๐Ÿ™‚


Caramel Stuffed Pumpkin Cookies




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Curry Roasted Cauliflower

As some of you already know, I am currently visiting my family in my home state of Michigan. Yes, I am from the mitten state. The south east side to be exact. If you have ever met someone from Michigan, I bet they have raised their right hand and shown you exactly where on the map they live(d). If not, they can not be trusted as a true Michiganader.

Since I have been home, I have been to many family gatherings, outings, parties, ect. So there has not been much time to cook. But alas, a quite afternoon and the perfect opportunity to prepare a vegetarian meal for my mother; whom I can never repay.

Cauliflower is a versatile vegetable, whose versatility I did not appreciate until recently. I have made cauliflower ‘mashed potatoes’ and pizza crust. It is also very healthy and has almost a full days recommended amount of Vitamin C, in just one serving.

Since the florets of the cauliflower absorb flavors so well, I decided to make a curry spice blend. I served it with a side of wild grain rice and a spring mix salad. This would also be great with chicken breast, tofu, potatoes, or a white fish.


Here is my recipe:

Serves 4-6



12 cups cauliflower florets (approximately 2 large heads)

3 cups red onion, chopped in large pieces

4 large cloves garlic, sliced

1/2 cup slivered almonds

1/2 cup raisins (I used golden)

3/4 cup extra virgin olive oil

1/2 cup vinegar

1/2 cup flat leaf parsley

1 tablespoon curry

1/2 tablespoon turmeric

1/2 tablespoon Hungarian paprika

2 teaspoons black pepper

2 teaspoons table saltcurry cauliflower spice blend




1. Preheat oven to 450 degrees. Cut up cauliflower into small florets. Chop red onion into 1/2 inch sections. Slice garlic cloves.


2. Toss cauliflower in a bowl with onion, garlic, curry, turmeric, paprika, black pepper, salt, olive oil and vinegar. Allow to marinate for 10 minutes.


3. Pour mixture onto pan. Roast in the oven for approximately 20 minutes. Remove from oven and stir. Add in raisins. Cook for another 20 minutes.


4. Toast almond slivers in pan on stove until golden brown.

cauliflower cauliflower8

5. Remove roasted cauliflower from oven and mix in almonds. Top with flat leaf parsley.


6. Enjoy ๐Ÿ™‚


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