Saturday, January 7, 2017

Jalapeno Jelly is Not Cream Cheese Exclusive.

The first time I ever tasted Jalapeno Jelly was at the wondrous Kitchen Kettle Village located within Gordonville, PA. the store itself produces and sells hundreds of jarred jellies, jams, relish, salsa, pickled vegetables, and contains a bakery creating the most delicious baked treats.  Visitors are encouraged to sample from miniature jars with pretzels and crackers to munch on; recipe cards are available for use ideas.  Within the Village itself are all manner of small shops and restaurants; on the main street is a Quilt Shop full of fabrics to make any quilter(and I am one)faint in ecstasy (purchased my quilter’s frame there!)

Besides sampling the products au natural, some of the recipes were created, so you can taste why you needed (yes, needed) to have the item.  The Jalapeno Jelly was mixed together with cream cheese to make this delectable spread for crackers or vegetable sticks such as celery and carrot.  Ah, but I have a creative mind when it comes to the kitchen; and somehow knew this jelly would be a wonderful accompaniment to chicken or pork.  After trying out several cooking techniques, the best were either baking in the oven, or grilling on the barbecue.  Slathering on the jelly as another might do with barbecue sauce; the flavors were drawn in by poultry and meat alike.  Sweet, savory, mildly spicy; it paired with sides mild, medium or hot quite well.

This past holiday season, a lovely woman, Leslie Hyde Kelley,  gave me a jar of Jalapeno Jelly.  “Oh”, I exclaimed in joy, “this will be so wonderful on chicken!”  To which she answered, “Finally, someone who doesn’t just mix it with cream cheese!”  Now as much as I and hubby do enjoy this spread as a treat (instead of fish fingers and custard while watching “Doctor Who” on BBC America); having it on chicken is a lovely meal.  So Leslie, thank you again for the jelly, and here’s what I did with it.  Unfortunately, with all the rain, ice and snow we’ve experienced over the last few weeks, barbecuing outside was not an option; the oven had to do.


Jalapeno Chicken with Rice Side


4 chicken breasts, cut in half widthwise
1 Tbsp. salt and paprika
1 tsp. ground black pepper
1 (8 oz.) jar jalapeno jelly
2 (5.6 oz.) packages Knorr Rice Sides – White Cheddar Queso Flavor or Spanish Rice Flavor
1 cup diced green bell peppers
½ cup diced onions


Preheat oven to 350F; spray 9” x 13” baking dish with nonstick cooking spray.

Mix together salt, paprika and ground black pepper; rub onto both sides of chicken and place chicken inside baking dish.


Spread half the jar of jalapeno jelly over the chicken; place in oven and bake for 10 minutes.  Remove dish from oven, spread remaining half of jelly over chicken again; return to oven for 10 additional minutes.

Place baking dish on top most rack in oven, turn on broiler and broil for 5 minutes to give chicken a “barbecued” look.


While chicken was baking, prepare Rice Sides per package instructions, but add in bell pepper and onion to cook with package ingredients.

Makes 8 servings.

Mary Cokenour


No comments:

Post a Comment