Tag: Recipe

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Recipe: Jalapeño Chicken Poppers

Join Big Juicy outdoors as he smokes up one of his favorite appetizers — Jalapeño Chicken Poppers. These are chicken thighs stuffed with jalapeños and cream cheese, wrapped with bacon, and smoked to perfection.

Jalapeño Chicken Poppers

Ingredients

6 boneless skinless chicken thighs, trimmed and cut into 3rds

1 teaspoon of cajun seasoning (Tony Cachere’s)

9 strips of bacon, cut in half

3 jalapeño peppers, stemmed, seeded and cut into 3rds (6 pieces)

8 oz cream cheese

toothpicks

1/2 cup of your favorite BBQ sauce

Directions

Get fire started in your smoker, and bring to about 250-300 degrees. If you are using an oven, adjust a cooking rack to the middle position and place a bakers rack inside a rimed baking sheet Preheat the oven to 300 degrees.

Season chicken thigh pieces with cajun seasoning and prep other ingredients.

Working with one piece at a time, stuff jalapeño pieces with cream cheese. Wrap chicken piece around jalapeño and secure with a toothpick. Take a piece of bacon, stab it on the toothpick and wrap it around the chicken securing the other end on the toothpick. This should be 90 degrees to the direction the chicken was wrapped (this helps hold things together). Repeat with the remaining components.

Smoke at 250-300 degrees for about 1 hour or until brown and crisp. Lightly glaze the poppers with BBQ sauce and continue to smoke for another 15 minutes. 

Remove from the smoker and serve.

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Recipe: Cowboy Cookies

Join Big Juicy in the kitchen as he rustles up a batch of cowboy cookies. These delicious cookies have pecans, coconut, oats, and chocolate. They are sure to please guests coming over for the big game or any occasion.

Cowboy Cookies

Ingredients

1 1/4 cups (6 1/4 ounces) all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups packed (10 1/2 ounces) light brown sugar

12 tablespoons unsalted butter, melted and cooled

1 large egg

1 large egg yolk

1 teaspoon vanilla extract

1 1/4 cups (3 3/4 ounces) old fashioned rolled oats

1 cup pecans, chopped

1 cup (3 ounces) sweetened shredded coconut

2/3 cup (4 ounces) semisweet chocolate chips

Directions

Adjust oven rack to middle position and preheat to 350 degrees. Line 2 cookie sheets with parchment paper.

Whisk flour, baking powder, baking soda, and salt together in a bowl.

Whisk sugar, melted butter, egg and yolk, and vanilla in a large bowl until smooth and combined. Stir in flour mixture until no streaks remain. Stir in oats, pecans, coconut, and chocolate chips until fully combined.

Use a 1/4 cup measuring cup sprayed with non-stick spray to portion out cookies onto prepared sheets. Keep them spaced out by 2-3″ to prevent them from touching.

Bake cookies, one sheet at a time, until edges are brown and set and centers are puffed up with pale, raw, spots. Try not to overbake.

Let cookies cool on the sheet for 5 minutes before transferring to a wire rack.

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Recipe: Sauce Piquante

Join Big Juicy in the kitchen for his first Big Juicy morsel. He is preparing a south Louisiana dish called Chicken Sauce Piquante. Things are heating up in the kitchen.

Chicken Sauce Piquante

Ingredients

1/2 cup all-purpose flour

2 pounds boneless, skinless, chicken thighs (quartered)

3 1/2 teaspoons Louisiana seasoning (Tony Chachere’s)

5 tablespoons vegetable oil

1 onion, chopped

1 green bell pepper, chopped

1 celery stalk, chopped

2 garlic cloves, minced

1 (28 ounce) can of crushed tomatoes

3 cups chicken broth

2 slices of bacon

2 tablespoons Worcestershire sauce

1 bay leaf

1 teaspoon Tabasco sauce

salt and pepper

cooked rice

4 green onions, sliced thin

Directions

Adjust oven rack to lower-middle position and heat to 350 degrees. Place flour in a bowl and mix in 1 tablespoon of Louisiana seasoning. Toss chicken in flower mixture to coat.

Heat 1/4 cup oil in a dutch oven over medium high heat until shimmering. Shake off excess flour and add half of the chicken to the pot. Brown on both sides (3-5 minutes per side). Remove chicken and repeat with the second half. Keep the extra flour.

Add onion, bell pepper, celery, garlic, remaining 1/2 teaspoon Louisiana seasoning, remaining 1 tablespoon of oil, and reserved flour to the pot. Cook until vegetables are softened (5 minutes).

Stir in tomatoes, broth, bacon, Worcestershire sauce, and bay leaf. Scape bottom of pot to loosen up brown bits. Add chicken back to the pot and bring to a simmer. Cover and cook in oven for about 45 minutes.

Remove from the oven and discard bacon and bay leaf. Stir in Tobacco and season with salt and pepper. Serve over rice and top with green onions and additional Tabasco.