Chick-fil-A provides a seasonal twist on its signature chicken sandwich for the first time

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Originally published by Nation’s Restaurant News on August 15, 2023

Written by Alicia Kelso

 

Chick-fil-A’s Honey Pepper Pimento Chicken Sandwich is available nationwide beginning Aug. 28.

Photo by Chick-fil-A

Chick-fil-A is launching a Honey Pepper Pimento Chicken Sandwich nationwide beginning Aug. 28, marking the first time the chain has provided a seasonal twist on its signature offering. The sandwich is available while supplies last and includes an original filet topped with custom-made creamy pimento cheese and mild pickled jalapeños. It is served on a toasted bun drizzled with honey.

The company notes that pickled jalapeños have never been used before in a Chick-fil-A entrée, while its pimento cheese is made with green chilis and red pimentos combined with cheddar cheese. According to Chef Stuart Tracy, the drizzle of honey adds a subtly sweet flavor to tie everything together.

Related: Chick-fil-A is testing a new grilled chicken sandwich

“We wanted to create a standout sandwich that would deliver a unique spin for our guests, without losing the classic taste of the Original Chick-fil-A Chicken Sandwich. The Honey Pepper Pimento Chicken Sandwich uses ingredients and flavors our guests have never experienced at Chick-fil-A before, balancing savory, sweet and spicy elements using the highest quality ingredients. With our custom-made pimento cheese and specially sourced jalapeños, we hope to deliver a new and exciting sandwich our guests will love,” Tracy said in a statement.

According to the company, the culinary team began exploring a new seasonal twist on its original chicken sandwich after the positive introduction of entrees like the Smokehouse BBQ Bacon Sandwich and the Grilled Spicy Deluxe Sandwich. The Honey Pepper Pimento offering ranked No. 1 out of more than 30 creations during the year-plus-long research and development process, and customers rated it highly for taste and value during its market test in North and South Carolina. Indeed, hot honey is on trend and flavor and beverage company Monin recently named hot honey the 2023 flavor of the year.Chick-fil-A is launching a Honey Pepper Pimento Chicken Sandwich nationwide beginning Aug. 28, marking the first time the chain has provided a seasonal twist on its signature offering. The sandwich is available while supplies last and includes an original filet topped with custom-made creamy pimento cheese and mild pickled jalapeños. It is served on a toasted bun drizzled with honey.

The company notes that pickled jalapeños have never been used before in a Chick-fil-A entrée, while its pimento cheese is made with green chilis and red pimentos combined with cheddar cheese. According to Chef Stuart Tracy, the drizzle of honey adds a subtly sweet flavor to tie everything together.

Related: Chick-fil-A is testing a new grilled chicken sandwich

“We wanted to create a standout sandwich that would deliver a unique spin for our guests, without losing the classic taste of the Original Chick-fil-A Chicken Sandwich. The Honey Pepper Pimento Chicken Sandwich uses ingredients and flavors our guests have never experienced at Chick-fil-A before, balancing savory, sweet and spicy elements using the highest quality ingredients. With our custom-made pimento cheese and specially sourced jalapeños, we hope to deliver a new and exciting sandwich our guests will love,” Tracy said in a statement.

According to the company, the culinary team began exploring a new seasonal twist on its original chicken sandwich after the positive introduction of entrees like the Smokehouse BBQ Bacon Sandwich and the Grilled Spicy Deluxe Sandwich. The Honey Pepper Pimento offering ranked No. 1 out of more than 30 creations during the year-plus-long research and development process, and customers rated it highly for taste and value during its market test in North and South Carolina. Indeed, hot honey is on trend and flavor and beverage company Monin recently named hot honey the 2023 flavor of the year.

Notably, Chick-fil-A isn’t the only company iterating its signature offering four years after the so-called chicken sandwich wars started with a Popeyes tweet directed toward Chick-fil-A. The 2019 social media fodder led to a wave of chicken sandwich launches and promotions from dozens of companies – including Wendy’s, Church’s Chicken, KFC, Jack in the Box, Shake Shack, Burger King, Panera and McDonald’s – all jockeying for market share for a high-demand product and in an attempt to tap into Chick-fil-A’s dominance in the category.

Those iterations started coming last year, when Wendy’s launched a hot honey chicken sandwich. Late last year, Popeyes added a new Blackened Chicken Sandwich to the menu, while Burger King brought back its Italian Chicken Sandwich. Earlier this year, KFC extended its chicken sandwich platform with an Ultimate BBQ KFC Chicken Sandwich and a Spicy Slaw Chicken Sandwich.

In March, McDonald’s rebranded its crispy chicken sandwich to the McCrispy, and executives have noted a gain in share in the chicken category since. That said, it doesn’t seem to be gaining share from Chick-fil-A. According to Datassential, McDonald’s sales increased by 5.9% from 2021 to 2022, to $48.6 billion. Chick-fil-A’s sales during that same period grew by 12.8%, to $18.8 billion.

Caramel Crumble Milkshake also on deck

In addition to the new sandwich, Chick-fil-A is also launching a Caramel Crumble Milkshake, made with butterscotch caramel flavors, Chick-fil-A Icedream, blondie crumbles and topped with whipped cream and a cherry. This marks the brand’s seventh seasonal milkshake since the offering was first introduced in 2006. It was created by Chef Christy Cook and tested in Salt Lake City in 2021.

“When creating our next fall shake, I wanted to make our guests feel those cozy and nostalgic feelings of the season, but couldn’t pinpoint the exact flavors until I baked a batch of blondies for my family,” Cook said in a statement. “After tasting that little bit of caramelized ingredients at the bottom of the pan, I knew I’d found the perfect flavor combination.”

GRILLED FISH TACOS WITH JALAPEÑO CORN SLAW.

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Originally published by How Sweet Eats on August 14, 2023

Written by Jessica Merchant

 

These grilled fish tacos are a summer favorite for us. Smoky, flavorful grilled fish is served on warm tortillas with a crisp and refreshing jalapeño slaw made with fresh corn. We adore this lovely light meal that is packed with flavor!

Have a Monday margarita with this taco!!

Photo from Pinterest

These grilled fish tacos are such an easy, delicious way to make your weeknight meal shine. The fish is smoky, flaky and buttery. The jalapeno corn slaw is crunchy and refreshing with a bite of heat and citrus. The whole combination is incredible.

While it’s true that I’ll put just about another in a taco, fish tacos are one of our favorites. Especially Eddie’s. He doesn’t love Mexican food as much as I do, but he will gladly take a fish taco any day.

Beer battered fish tacos are probably my number one choice. But what I love about these grilled fish tacos is that they are so smoky and light. You know how it can be SO HOT in the summer that you barely have an appetite? Like it’s almost too hot to eat?

Photo from Pinterest

These are perfect for those hot nights. First, you grill the fish so no need to heat up the house with the oven. And second, they are easy, customizable and such a lovely light meal. No feeling like you downed an entire bowl of queso after finishing these

Unless, of course, you downed an entire bowl of queso after finishing these.

When it comes to the fish, I like to use a mild white fish for this. Something like cod. I already have a recipe for summer salmon tacos, but salmon works here too. Basically, if you like the fish, you will enjoy it in these tacos.

I use lots of smoky spices. Smoked paprika, cumin, some garlic, a pinch of chipotle chili powder. Layering the flavor is the name of the game here and I want flavor in every single bite of taco!

One way that I make these fish tacos come off the grill so perfectly flaky and buttery is by using a grill pan. This all clad one is my favorite – I have two and use them almost every single day. I spray them with an avocado oil spray or something similar and then place the fish on the grill pan, then the whole thing directly on the grill.

This also helps to ensure that the fish doesn’t flake off and fall in between the grates when you’re flipping it or trying to remove it from the grill. It’s the easiest way to do it, especially if you’re a beginner.

If I have big pieces of fish, then I feel confident throwing them directly on the grates. But just keep in mind that fish cooks fast on the grill – you don’t want to overcook it!

Photo from Pinterest

NOW… THE SLAW.

This slaw may be our favorite summer slaw so far. And you know that we are suckers for a good, crunchy slaw.

I love the refreshing, crisp bite that the slaw gives to the taco, especially since the fish is so soft and practically melts in your mouth.

This slaw is made with super thinly sliced green cabbage, corn cut straight from the cob, jalapeño peppers from the garden, tons of fresh cilantro, a little lime and lots of salt and pepper. Trust me when I say that you will want to eat this as a salad! In fact, it could be a side salad or side dish for these tacos. If you don’t want to put the slaw directly in the taco, just serve it on the side!

It is SO crunchy. So crispy. Perfectly sweet and savory with a hint of spice.

The other toppings I love for these tacos? My quick pickled onions. Some crumbly cotija cheese. A few spritzes of fresh lime. And maybe some extra cilantro.

Those are the basics for me, but of course you can add anything else you love.

RECIPE

GRILLED FISH TACOS WITH JALAPEÑO CORN SLAW

 yield: 4 PEOPLE
prep time: 30MINUTES 
cook time: 15MINUTES 
total time: 45MINUTES 
These grilled fish tacos are a summer favorite for us. Smoky, flavorful grilled fish is served on warm tortillas with a crisp and refreshing jalapeño slaw made with fresh corn. We adore this lovely light meal that is packed with flavor!

INGREDIENTS

  • 1 pound cod, or similar fish
  • kosher salt and pepper
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground cumin
  • ¼ teaspoon chipotle chili powder
  • flour or corn tortillas, your choice
  • pickled onions, for topping
  • crumbled cotija cheese, for topping
  • fresh cilantro, for topping
  • fresh lime wedges, for spritzing

 

  • JALAPEÑO CORN SLAW
    • 1 small green cabbage, thinly sliced
    • 2 to 3 ears of grilled corn, corn cut from the cob
    • 2 jalapeño peppers, thinly sliced and seeds removed
    • ⅓ cup chopped cilantro
    • 2 tablespoons freshly squeezed lime juice
    • 2 tablespoons olive oil
    • kosher salt and pepper

INSTRUCTIONS

  • Preheat your grill to the highest setting. As a note, I like to grill the corn for the slaw. Sometimes I will do that first and then make the slaw, because the fish cooks so quickly!
  • Pat the fish dry with a paper towel. Season it all over with salt and pepper, then sprinkle all over with the spices. Place the fish on a grill pan (or directly on the grates if you’re not using one).
  • Place the grill pan directly on the grill. You can also place a few ears of corn on the cob directly on the grill grates to use for the slaw if you didn’t do that yet.
  • Grill the fish for 2 to 3 minutes with the lid closed, then gently flip the fish and grill for another 2 to 3 minutes more. It should be flaky and opaque when finished.

  • Warm the tortillas if you wish. To assemble the tacos, add the fish on first then top with the slaw, some pickled onions, cotija cheese and cilantro. Spritz with lime

JALAPEÑO CORN SLAW

  • Place the cabbage, corn peppers and cilantro in a large bowl. Add a big pinch of salt and pepper. Add in the lime juice and the olive oil. Toss a bunch of times with kitchen tongs until combined. Taste and season with more salt and pepper if necessary.

Jalapeño Popper Dip

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Originally Published by Southern Living on July 20, 2023

Written by Julia Levy

 

PHOTO: JENNIFER CAUSEY; FOOD STYLIST: MELISSA GRAY; PROP STYLIST: KAY CLARKE

 

Active Time: 20 mins
Total Time: 40 mins
Servings: 8

If stuffed jalapeños are always a hit at your gatherings, then you and your friends will get a kick out of this baked Jalapeño Popper Dip. Cheesy, spicy, and creamy, this dip is perfect for any gathering. Tailgating events, family reunions, holiday parties, and the like all call for a spread of savory appetizers. Oftentimes, a crowd-pleasing dip earns even more praise than the main course!

This recipe yields eight delicious servings, but, if your guest list is longer, it can easily be doubled. With only 20 minutes of active time in the kitchen, this quick, simple appetizer levels up any party spread.

What Is Jalapeño Popper Dip?

Reminiscent of a favorite appetizer, jalapeño popper dip is all the good of stuffed jalapeños packed into a shareable party dip. It’s delicious as is, but, for even more color and texture, fold in chopped red and yellow bell peppers.

Ingredients for Jalapeño Popper Dip

Cheesy, spicy, and creamy—this baked dip is perfect for any gathering. Here’s what you need to make it:

  • Bacon: Bacon adds a smoky flavor and savory bite to the spice.
  • Cream cheese, sour cream, and mayonnaise: Softened cream cheese, mayonnaise, and sour cream create a smooth, creamy base for this dip recipe.
  • Jalapeños: Both fresh and pickled, jalapeños lend a spicy kick to an ultra-rich dip. Pickled jalapeños also go great in nachos, pimento cheese and sandwiches.
  • Cilantro: This herb brightens up this spicy dip, lending a light, fresh flair.
  • Spices: Garlic powder, onion powder, and chili powder heat up dip.
  • Cheese: Cheddar and pepper Jack cheese add a the ooey-gooey factor.

What To Serve With Jalapeño Popper Dip

With a creamy, cheesy base, this spicy dip is smooth and spreadable—making it the perfect topper for heavy chips, crackers, or mini toasts. For another simple way to impress your guest, try dressing up the table with a crudités platter—veggie slices pair great with Jalapeño Popper Dip, too!

Can You Make Jalapeño Popper Dip Ahead?

If you’re planning ahead, you’re in luck! This Jalapeño Popper Dip can be made up to three days in advance before baking. And if you want to serve it fresh, just cover tightly and stow in the fridge until it’s time to bake. Bake as directed or until heated through.

Can You Reheat Jalapeño Popper Dip? 

Leftovers are a rarity with a dip that tastes this good. But, if you do wind up with a little extra on hand, a quick reheat delivers the same fresh taste.

Simply pop it in the microwave on 50 percent power for one minute. Leftovers can last up to four days.

Cooking Tips

Jalapeños lend this recipe a significant bite as is, but to amp up the spice even more, one Southern Living Member recommends doubling the jalapeños. Spice tolerance differers person to person, so add slowly, and adjust as needed.

Ingredients

  • 6 thick-cut bacon slices, chopped
  • 8 ounces cream cheese, softened
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 2 tablespoons finely chopped pickled jalapeños
  • 2 large fresh jalapeños, finely chopped (about ½  cup), divided
  • 1/4 cup chopped fresh cilantro, divided
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 6 ounces sharp Cheddar cheese, shredded (about 1 ½ cups), divided
  • 6 ounces Pepper Jack cheese, shredded (about 1 ½ cups), divided
  • Corn tortilla chips, for serving

Directions

  1. Cook bacon:

    Preheat oven to 350°F. Heat a medium nonstick skillet over medium. Add bacon; cook, stirring often, until crisp, about 6 minutes. Transfer to a paper-towel lined plate.

  2. Make dip mixture:

    Stir together cream cheese, mayonnaise, sour cream, pickled jalapeños, 1/3 cup of the fresh jalapeños, 3 tablespoons of the cilantro, garlic powder, onion powder, and chili powder in a large bowl. Fold in 1 cup of each of the cheeses and 1/3 cup of the bacon. Transfer to a 1 1/2-quart baking dish greased with cooking spray or a medium cast-iron skillet. Sprinkle evenly with remaining cheeses, bacon, and fresh jalapeños.

  3. Bake dip:

    Bake in preheated oven until bubbly and golden, about 20 minutes. Sprinkle with remaining cilantro; serve hot with tortilla chips

Jalapeno-Cheddar Beer Bread

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Originally published by Food Network

Written by Justine Lee

 

Photo by Matt Armendariz

 

  • Level: Easy
  • Total: 1 hr 40 min (includes cooling time)
  • Active: 20 min
  • Yield: 1 loaf
This no-fail, no-fuss recipe, uses just a few ingredients, requires no rising time and has tons of savory flavor.

Ingredients

Directions:

Preheat the oven to 375 degrees F. Brush an 8-by-4-by-2 1/2-inch loaf pan with some of the melted butter.
Whisk together the flour, sugar and 1/2 cup Cheddar in a large bowl.
Pour the beer into a medium bowl. Add half of the remaining butter and whisk together (it will get foamy!).
Pour the beer-butter mixture into the flour mixture and fold until just combined (it’s ok if there are lumps). The batter will be relatively thick and shaggy. Transfer to the prepared loaf pan and pat out into an even layer. Pour the remaining butter over the batter and top with the remaining 1/4 cup Cheddar and the jalapeno slices. Bake until golden brown and an instant-read thermometer inserted into the center registers 190 degrees F, 1 hour to 1 hour 5 minutes.
Let cool in the pan on a rack for about 15 minutes. Invert the bread out of the pan and eat warm or at room temperature.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

Corn and jalapeños add a delicious kick to this sheet-pan chicken dish

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Originally published by The Seattle Times on August 6, 2023

Written by Melissa Clark

 

Sheet-pan chicken thighs with spicy corn. Marinate your chicken thighs in pickled jalapeño brine, then toss the peppers with fresh summer corn and lime for a dinner that’s spicy, sweet, salty and sour. Food styled by Simon… (David Malosh / The New York Times)

 

The beginning of corn season requires speed and simplicity. You want the fastest, easiest way to get that pile of evanescently sweet, nubby cobs on the table, ready for butter-slathering and gleeful chomping. A dip in boiling water, a quick sear on the grill or even a zap in the microwave all make the most of those fleeting first ears without much fuss.

But, as the season advances, the desire to mix it up inevitably sets in. Now is the time for recipes that require a bit more time and work, yet are absolutely worth the delayed gratification.

My basil chicken with corn and jalapeños, a sheet-pan meal that brings out the more complex side of summer corn, is made for this moment. Preparing it isn’t hard, but you will need a half-hour at the very least to marinate the chicken in mayonnaise, basil, garlic and a few tablespoons of brine from a jar of pickled jalapeños.

While you’re off doing something (or nothing) else, the brine and mayonnaise work their magic together, adding both salt and spice, and locking in the juiciness of boneless chicken thighs. The egg in the mayonnaise helps the skinless meat turn golden as it roasts, which it does more effectively than oil alone.

I toss the pickled jalapeños with the corn kernels, then scatter the mixture around the thighs so that the corn caramelizes as it roasts, the jalapeños mellow and the fat from the chicken brings it all together.

The simplest way I’ve found for cutting the corn kernels from their cobs is to lay the shucked ear down on the cutting board, then slice off the kernels, rotating the ear as I go. Standing the ears up — whether in a bowl or balanced in the center tube of a Bundt pan — always sends the kernels flying all over the place, at least in my kitchen. Use whatever method works best for you, of course, but save those cobs. They lend loads of flavor and body to stocks and soups.

When you first add the corn mixture to the pan, it may seem like a lot, nearly burying the chicken, but rest assured the corn shrinks a lot as it cooks. In the end, it’s exactly right: a generous helping to celebrate the moment when corn season reaches its glorious peak.

Sheet-Pan Chicken Thighs With Spicy Corn

Total time: 55 minutes, plus at least 30 minutes’ marinating

Servings: 4 to 6

INGREDIENTS
  • 2 pounds boneless, skinless chicken thighs
  • 1¾ teaspoons fine sea or table salt
  • 2 tablespoons mayonnaise
  • ¼ cup finely chopped basil, plus more for garnish
  • 2 garlic cloves, finely grated or minced
  • 1/3 cup chopped pickled jalapeños, plus brine from the jar
  • 4 cups fresh or frozen corn kernels (from about 4 ears)
  • 3 tablespoons olive oil, plus more for drizzling
  • 5 scallions, thinly sliced
  • 1 jalapeño, sliced into rings
  • 1 lime, halved
STEPS
  1. Season the chicken all over with ¾ teaspoon of salt. In a large bowl, stir together the mayonnaise, basil, garlic and 2 tablespoons jalapeño brine. Add the chicken to the marinade. Cover and refrigerate for 30 minutes and up to 6 hours.
  2. Heat oven to 425 degrees. In a medium bowl, toss together corn, pickled jalapeños, olive oil, remaining 1 teaspoon salt and half of the scallions (save remaining scallions for serving).
  3. Arrange the chicken on a baking sheet, spacing it out. Roast for 12 minutes. Spoon the corn mixture onto the empty parts of the baking sheet. Drizzle chicken and corn with oil. Continue to roast until the chicken is cooked through, 10 to 15 minutes longer, stirring the corn once while roasting.
  4. Turn the broiler on high and broil the chicken and corn until golden brown in spots, 2 to 4 minutes (watch carefully so it doesn’t burn, though a little blistering is nice).
  5. Garnish chicken and corn with basil, remaining scallions and fresh jalapeño slices. Sprinkle with more pickled jalapeño brine and lime juice. Serve hot or at room temperature.

Cucumber Jalapeño Tequilas

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Originally published by Trendhunter on Agust 2, 2023

Written by Grace Mahas

Photo by 1800tequila

 

1800 Tequila’s Flavor Innovation from is 1800 Cucumber & Jalapeño

Introducing the latest flavor innovation from 1800 Tequila – 1800 Cucumber & Jalapeño! This refreshingly spicy tequila is the perfect choice to savor in the remaining weeks of summer and beyond. Whether you enjoy it in a Spicy Margarita by the pool, as a chilled shot, or mixed with soda for a light and flavorful drink, 1800 Cucumber & Jalapeño promises a delightful drinking experience.

Crafted from 100% Weber blue agave harvested at its peak, this tequila is created from the brand’s award-winning double-distilled 1800 Blanco Tequila. Infused with natural, ripe cucumber and jalapeño flavors, it delivers a full-bodied, fresh, and spicy taste, bottled at 70 proof. Not to mention, with only 90 calories per serving, it offers a guilt-free way to enjoy a tequila that elevates any drinking occasion.

Experience the bold and unique flavor of 1800 Cucumber & Jalapeño, now available for purchase in-store and online at 1800Tequila.com, Drizly, and ReserveBar for a suggested retail price of $29.99 per 750ml bottle. Embrace the spice and savor every sip of this exciting new addition to the 1800 Tequila lineup.

Trend Themes
1. Refreshingly Spicy Tequila – 1800 Cucumber & Jalapeño promises a delightful drinking experience with its refreshing and spicy taste.
2. Guilt-free Drinking – 1800 Cucumber & Jalapeño offers a guilt-free way to enjoy tequila with only 90 calories per serving.
3. Bold and Unique Flavor – Experience the bold and unique flavor of 1800 Cucumber & Jalapeño, now available for purchase.
Industry Implications
1. Alcoholic Beverages – The introduction of 1800 Cucumber & Jalapeño represents a refreshing and spicy innovation in the alcoholic beverages industry.
2. Beverage Retail – Retailers selling 1800 Cucumber & Jalapeño can tap into the growing demand for guilt-free and unique flavored tequilas.
3. E-commerce – Online platforms like 1800Tequila.com, Drizly, and ReserveBar can benefit from the sales of 1800 Cucumber & Jalapeño as customers seek out bold and innovative tequila flavors.

Recipe: Bacon-Wrapped, Jalapeno and Cheese Stuffed Shrimp

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Originally published by Alabama Life & Culture on July 26, 2023

Written by David Holloway

 

Remember that they call it “fishing” and not “catching” for a reason. In short, be prepared to come home emptyhanded. But smart anglers plan for that possibility by buying extra bait shrimp ahead of time.

All you have to do is pick up a couple of pounds of large shrimp when you are picking up your bait shrimp. Nobody will be the wiser that you thought enough to plan ahead.

This one takes the sting out of coming home with no fish to show for your efforts and I promise you that nobody will complain. My only advice is to make more than you think you will need because folks will love it.

Bacon-Wrapped, Jalapeno and Cheese Stuffed Shrimp

4-6 servings

Ingredients

  • 2 pounds large shrimp, peeled and deveined
  • 2 teaspoons garlic powder
  • 2 teaspoons paprika
  • 2 teaspoons black pepper, freshly ground
  • 1/2 teaspoon cayenne pepper
  • 2 ounces Monterey Jack Cheese, cut into thin strips
  • 3 jalapeno peppers, halved, seeded, and cut into thin slices
  • 1 pound bacon, halved
  • 1/4 cup butter, melted
  • 1 lime, quartered (for garnish)
  • Plenty of skewers

Directions

  1. In a small bowl, mix together the garlic powder, paprika, black pepper, and cayenne pepper. Place the shrimp in a large bowl and season with 3/4 of the spice mixture, tossing to evenly coat the shrimp.
  2. Working with one shrimp at a time, make a slit about 3/4 inch long at the base of the shrimp and place one jalapeno slice and one cheese slice in the slit, then wrap the shrimp with half a slice of bacon.
  3. Thread the shrimp onto skewers and season lightly with remaining spice mixture, then brush the shrimp lightly with melted butter.
  4. Place the shrimp on a clean and oiled grilling grate and grill over high heat until the bacon crisps and the shrimp just cook through, about 2-3 minutes per side.

Brie & Prosciutto Jalapeño Poppers

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Originally published by Breakfast Television on July 26, 2023

Witten by Steven Dunn

 

Photo by Steven Dunn

 

Ingredients

  • 6- 7 jalapeños
  • 1 wheel of Brie
  • 8 slice of prosciutto
  • onion maple jam
  • honey hog hot rub

Method

  1. Start by assembling the poppers.
  2. Place then on the grill cheese side down to avoid it leaking out.
  3. Smoke at 250 for 1 hour or oven 400 for 7 – 8 minutes.
  4. Enjoy!

I Tried Trader Joe’s Jalapeño Limeade Margarita and Have a Lot of Thoughts

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Originally published by the kitchn

Written by Choya Johnson

 

Photo by Choya Johnson

If there’s one thing that Trader Joe’s does, it’s keep the buzz alive by rolling out a slew of new items every month. While limited-edition options like Strawberry Lemonade Ice Bars and Golden Caramel Swirl Ice Cream have fans obsessed this summer, there’s another item that can’t seem to stay stocked on the shelves: the brand’s Organic Jalapeño Limeade.

When I heard that there was a Trader Joe’s-approved margarita recipe that uses the same mix that shoppers have been raving about, I just knew I had to try it. So, I headed to my local TJ’s and grabbed all the ingredients needed to kick off my weekend.

tajin on a plate, orange rim glasses, margarita mix, tequila, lime wedges on glass plate, jalapeno slices on glass plate

Photo by Choya Johnson

Ingredients

  • 2 tablespoons TJ’s Chile Lime Seasoning Blend
  • 1 TJ’s Lime, cut into wedges
  • ½ cup of ice
  • 1 ½ ounce of your favorite TJ’s Tequila
  • ¾ cup TJ’s Organic Jalapeño Limeade
  • 1 TJ’s Jalapeño, sliced to garnish

How to Make the Trader Joe’s Jalapeño Limeade Margarita

Pour your Trader Joe’s Chile Lime Seasoning on a plate or any shallow dish. After rubbing a lime wedge (or dipping your glass in agave, honey, or lemon juice) around the rim of your glass, dip the rim into the seasoning to coat it. Next add ice, Trader Joe’s tequila or the tequila of your choice (I used Campo Azul Añejo), and Trader Joe’s Organic Jalapeño Limeade Margarita Mix. Mix well, garnish with a lime wedge and slices of jalapeño, and enjoy.

My Honest Review of the Jalapeño Limeade Margarita

I can pretty much get behind any beverage placed in front of me and I’m willing to try anything once. This cocktail, however, wasn’t my favorite. Though spicy cocktails weren’t on the top of my list before trying this, I like to say that I can always appreciate a good drink no matter what it includes. This, however, isn’t one of those moments for me. Though it packed a lot of spice, it still lacked the flavor that other cocktails I’ve tested recently (like the Ginloma and Reba’s Strange Juice) delivered.

Someone who really enjoys heat-heavy cocktails might like this better, but I’m not sure the mix really delivers.

Cheddar, Scallion, and Jalapeño Drop Biscuits

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Originally published by Country Living on July 14, 2023

Written by Charlyne Mattox

 

These easy-make biscuits can be assembled and made while dinner is cooking!

Photo by: Becky Luigart-Stayner

 

Craving biscuits, but don’t want the fuss? We hear you! That’s why these drop biscuits were invented. You can get light, fluffy, great-with-stew biscuits without all the rolling and cutting (or flour-covered surfaces.)

Instead, you stir up this dough in a bowl, drop spoonfuls onto a preheated pan, and cook ’em off. They can be assembled and cooked while the stew is burbling!

Though a sheet pan will work okay for this recipe, you’ll have a lot more success with a cast-iron drop biscuit pan. It’ll ensure each biscuit is the same size (helping them all cook more evenly) and the heat from a preheated pan gives the bottoms of the biscuits the perfect crispy edges everyone loves. Get a cast-iron drop biscuit pan here.

YIELDS:7 serving(s)
PREP TIME:10 mins
TOTAL TIME:30 mins

Ingredients

  • 1 1/2 c.all-purpose flour, spooned and leveled
  • 2 tsp.baking powder
  • 1 tsp.kosher salt
  • 6 tbsp.(3/4 stick) cold unsalted butter, cut into pieces, plus 2 tablespoons melted, divided
  • 1/4 c.chopped scallions
  • 1/2to 1 jalapeño, seeded and chopped
  • 2 oz.sharp Cheddar, grated (about 1/2 cup)
  • 3/4 c.whole milk

     

    Directions

      1. Step 1Preheat oven to 400°F. Whisk together flour, baking powder, and salt in a bowl. Using a pastry blender or two knives, cut cold butter into flour mixture until it is the texture of coarse meal with some remaining pea-size pieces. Add scallions, jalapeño, and Cheddar and toss to coat.
      2. Step 2Stir in milk just until evenly moistened. Preheat cast-iron biscuit pan in oven for 5 minutes. Brush bottoms and sides of cups with melted butter. Scoop dough into biscuit cups. Bake until golden brown and cooked through, 15 to 18 minutes.