Frozen Jalapeños

Would you ever think to freeze a jalapeño? I hadn't until this summer when I bought 50 of them to make pickled jalapeños that I canned. I had a few left over, so I put them in a ziplock bag and popped them into the freezer. Of course the texture isn't the same as fresh, since they lose their crispness by being frozen. They are however, still bright green and a great addition to any dish. Whenever I want to add a bit of spice to a dish or salsa, I just slice or shave off some pepper. A little extra care should be taken as the frozen pepper can be slippery.

Honey Mustard Chicken

Here is a simple recipe, so basic, yet full of flavor.  This recipe can be made with boneless chicken breasts, chicken thighs, or drumsticks.  I keep the ingredients for this weeknight staple on hand, because it requires mimimal effort and yields maximum flavor.

• 2 pounds of chicken, breasts, thighs or drumsticks
• 4 tablespoons honey
• 4 tablespoons mustard
• 1 teaspoon, or more, garlic powder
• 1 teaspoon salt
• 11teaspoon pepper
• 1 egg
• Plain Panko breadcrumb

Clean and rinse your chicken, set aside.  In a fairly large bowl, add the honey, mustard, garlic powder, salt, pepper, and egg.

Whisk ingredients together.

 

Add chicken to honey mustard and mix to coat.  Let sit 15 minutes.

 

 

Dip chicken into Panko breadcrumb patting crumb onto chicken.

Place chicken onto baking sheet and drizzle with a little olive oil.  Bake in a 350 degree oven for 45 minutes for thighs, 25 minutes for breasts, and 20 minutes for tenders.