Jan 3, 2011

Chicken, Jalapeño and Cheddar Casserole

Chicken, Jalapeño and Cheddar Casserole

Not diet friendly. Not diet friendly at all. I’m gonna be such a bad influence today.

Bu this casserole is so yummy, you’ll forgive yourself for throwing your good intentions to the wind on one of the first days of 2011. Promise! And oh well, my mom used to say that the road to hell was paved with good intentions anyway.

I bought so much jalapeños that, I swear, after this week they’re pretty much gonna come out of my nose. But still, we’re loving these flavored chicken breasts so much that I won’t tire of them easily. Especially not when served with lightly buttered noodles.


Ingredients:

4 chicken breasts
1 red bell pepper
3 jalapeños
1 onions
1 garlic clove
1 cup grated cheddar
2 tbsp oil
2 oz butter
3 tbsp flour
1 1/2 cup milk
1/2 tsp mustard powder
nutmeg
pepper
salt


Directions:

Preheat your oven to 350F (175C).

I wasn’t kidding. I bought 4 pounds of those green suckers. Turns out they weren’t even slightly spicy. Luckily they had good flavor.
Chicken, Jalapeño and Cheddar Casserole

If your jalapeños are spicier, use 2 of them. Remove the seeds and membranes and chop them up.
Chicken, Jalapeño and Cheddar Casserole

Slice the onion in half-rings.
Chicken, Jalapeño and Cheddar Casserole

Slice the bell pepper in rings.
Chicken, Jalapeño and Cheddar Casserole

And grate the garlic.
Chicken, Jalapeño and Cheddar Casserole

Place the chicken breasts in an oven dish and season them with a generous amount of salt and pepper.
Chicken, Jalapeño and Cheddar Casserole

Heat the oil and lightly sauté the vegetables.
Chicken, Jalapeño and Cheddar Casserole

Keep them moving around. As soon as the peppers get pliable, divide them over the chicken.
Chicken, Jalapeño and Cheddar Casserole

Put the chicken in the oven and bake at 350F (175C) for 20 minutes.

Gives you time to grate the cheddar. Provided you didn’t buy pre-grated cheddar, which they stopped selling here for reasons unknown. Evildoers.
Chicken, Jalapeño and Cheddar Casserole

Mix the flour and mustard powder.
Chicken, Jalapeño and Cheddar Casserole

Heat the butter. I wasn’t kidding when I said this wouldn’t be diet friendly.
Chicken, Jalapeño and Cheddar Casserole

Not kidding at all, though this was probably closer to 3oz. I eyeballed it.
Chicken, Jalapeño and Cheddar Casserole

Add the garlic to the butter and give it a few seconds before adding the flour.
Chicken, Jalapeño and Cheddar Casserole

Keep stirring the roux while you cook it for 2 minutes.
Chicken, Jalapeño and Cheddar Casserole

Pour in the milk and stir like a madman. Lumps are bad! Lumps are evil! I stopped at 1 1/2 cups of milk, but go for a consistency you like.
Chicken, Jalapeño and Cheddar Casserole

Season the sauce with 1/2 a tsp salt (you can add more later) and a good pinch of pepper.
Chicken, Jalapeño and Cheddar Casserole

And this is what elevates the sauce; a dash of nutmeg. Literally a dash.
Chicken, Jalapeño and Cheddar Casserole

Since my jalapeños were more like glorified bell peppers, I also added quite a bit of cayenne pepper to the sauce. Melt the cheese into the sauce and check the seasoning.
Chicken, Jalapeño and Cheddar Casserole

After those 20 minutes are up, you crank up the oven (475C – 250C) and pour the sauce all over the chicken.
Chicken, Jalapeño and Cheddar Casserole

Pop the chicken back into the oven for another 10 minutes, until the chicken is tender and the sauce is bubbly hot and golden brown. There’s plenty of cheese sauce in the casserole for the noodles!

This, noodles, and some steamed broccoli on the side is all you need to get 2011 off to a good start.
Chicken, Jalapeño and Cheddar Casserole

Happy New year, everyone!

Chicken, Jalapeño and Cheddar Casserole
Ingredients
    4 chicken breasts
    1 red bell pepper
    3 jalapeños
    1 onions
    1 garlic clove
    1 cup grated cheddar
    2 tbsp oil
    2 oz butter
    3 tbsp flour
    1 1/2 cup milk
    1/2 tsp mustard powder
    nutmeg
    pepper
Directions
    Preheat your oven to 375F (175C). If your jalapeños are spicier, use 2 of them. Remove the seeds and membranes and chop them up. Slice the onion in half-rings, the bell pepper in rings and grate the garlic.

    Place the chicken breasts in an oven dish and season them with salt and pepper. Heat the oil and cook the vegetables (not the garlic) until the bell pepper gets pliable. Divide them over the chicken. Put the chicken in the oven and bake at 350F (175C) for 20 minutes.

    Grate the cheddar. Mix the flour with mustard powder. Melt the butter, add the garlic and cook for 30 seconds. Add the flour, cook for 2 minutes while stirring. Pour in the milk and stir well. Season the sauce with 1/2 tsp salt, pepper and nutmeg. Melt the cheese into the sauce and check the seasoning.

    Remove chicken from oven and crank up the heat to 475F (250C). Pour the cheese sauce over the chicken and put the dish back into the oven for 10 minutes, until the chicken is tender and the sauce is golden brown. Serve with noodles and steamed broccoli.
Meal type: main course
Servings: 4
Copyright: © kayotickitchen.com
Dec 6, 2010

Steamed Cod, Champ and Mustard Sauce

This recipe is more like a mix & match of some of my favorite recipes. Here’s how it’s built up: I like to steam fish. It’s one of the lightest and healthiest ways of cooking fish, but that’s not why it’s my preferred method: the fish holds its natural flavor when cooked like this. That’s a big plus to me. The mash is an Irish recipe called Champ. Mashed potatoes…