Crispy Red Pepper Jelly Chicken Tenders!!

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Braswell’s Red Pepper Jelly…Yum!!!

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I got a couple of samples of this jelly from the office and well my mind starting thinking of something to do with it.
Of course what most people do with it is pour it over cream cheese, which is good…but

When I got home I was like I want crispy chicken tenders, I thought why not use the jelly 🙂

So I added the Jelly to my eggs mixture and it worked out awesome, this Red Pepper Jelly is great you can use it on some many things, here are just few that I thought of:

Brush on Grilled Corn
Mix into your Corn Bread or Muffin Mix
Brush on Grilled Chicken or Pork
Brush over grilled peach halves or pineapple rings, serve with slices of grill pound cake
I could go on and on 🙂

Diffidently worth a try for sure!!

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whisk jelly and egg together

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Seasoned flour

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chicken tenders

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dredge the tenders in flour

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coat in egg mixture

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dredge in panko

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place on baking sheet and spray with olive oil

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Bake at 400 degrees

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microwave jelly to drizzle

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Drizzle over top the tenders and enjoy!!

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Chicken Tenders

seasoned flour
egg
Panko breadcrumbs

I keep seasoned flour in my freezer so I have it whenever I need to coat something.
Mix together egg and a couple tablespoons of the jelly and whisk together
Place panko in shallow dish or on a plate

Dredge chicken in flour to coat, then coat with egg mixture and then dredge in panko and place on baking sheet, spray chicken with an olive oil spray and bake at 400 degrees until chicken is done about 20 minutes.

Take a couple of tablespoons of the jelly and heat in microwave for 15 seconds and drizzle over the chicken.

I really enjoyed the sweet heat to the chicken tenders will make this again so sure, so hit up your local Remke Markets or your local grocery for Braswell’s Red Pepper Jelly!!

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Creamy Corn and Red Pepper Dip

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This fresh creamy dip was very refreshing, after making it the next day I thought it would be great as well with a chopped avocado in too!!

4 med – large size ears corn, cooked, cooled, then cut kernels off
1 red pepper, seeded, diced
1 jalapeño, seeded, ribs removed, diced
2/3 cup green onions, sliced
2 cups mild cheddar, shredded
8 oz. sour cream
Âľ cup mayo
2 tsp. adobo sauce (from can chipotle peppers, want more heat add 1 chipotle pepper chopped)
½ tsp. coriander
1 ½ tsp. cumin
1 tsp. lime juice
ÂĽ tsp. kosher salt and ground black pepper
2 tbsp. cilantro, chopped

In a large bowl add corn, red pepper, green onions, jalapeno and cheese, toss to combine.
In a small bowl add mayo, sour cream, lime juice, adobo sauce, cumin, coriander, cilantro, salt and pepper, mix well, then add to corn mixture, fully combine and chill for at least one hour or overnight is best as flavors will enhance the dish.
Serve with Tortilla chips.

Red Pepper and Corn Saute`

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2 tbsp. butter
4 ears of fresh corn, kernels shaved from the cob (about 3 cups, or frozen)
2 large shallots, diced or 1 small sweet onion
1 red pepper, seeded and diced
1/2 tsp. sugar
salt and pepper to taste
3 tbsp. fresh cilantro, finely chopped

In a large skillet over medium heat, melt butter and add shallots, cook for 2 minutes, then add corn, red pepper, sugar, salt and pepper.  Cook stirring occasionally to prevent burning, until the corn is slightly caramelized, about 6-7 minutes, then add cliantro.

This can be served as a side dish, served over slice flank steak (recipe for steak will becoming along with cilantro lime cream sauce, the saute with the steak and cream sauce on top is delicious).  You can also serve this in tacos or wraps as well with fresh grilled chicken.  Place sliced chicken in a nice piece of boston or butter lettuce top with the saute and some fresh avocado, makes a great light summer dish.  This is also great served cold over a nice summer salad…Enjoy!!