Salted Melon Salad With Jalapeños and Feta

Originally published by Bon Appetit on May 21st, 2024

Written By


Photograph By Peden + Munk, Food Styling By Adriana Paschen, Prop Styling By Ceci Garcia

Picking a perfectly ripe summer melon is like folding a fitted sheet—forever a struggle. Here’s a salad that can save even the most mediocre specimen. A simple combination of sharp shallot and hot green chile generously dressed with lemon, olive oil, and salt will transform that subpar fruit into something juicy and joy-inducing. Salty crumbles of feta help too. Instead of cantaloupe, try honeydew, Hami melon, or even ripe papaya or mango, which will also take brilliantly to this treatment.

Recipe information


    25 minutes


    4 servings


1 large shallot, thinly sliced into rings

1 large jalapeño, thinly sliced into rounds

¼ cup fresh lemon juice

½ small cantaloupe (about 1½ lb.), rind and seeds removed, cut into 3×1″ pieces

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt

3 Tbsp. extra-virgin olive oil, plus more for drizzling

6 oz. feta, broken into large pieces

Flaky sea salt


Step 1

Toss 1 large shallot, thinly sliced into rings1 large jalapeño, thinly sliced into rounds, and ¼ cup fresh lemon juice in a medium bowl to combine. Let sit 5–15 minutes to lightly pickle.

Step 2

Add ½ small cantaloupe (about 1½ lb.), rind and seeds removed, cut into 3×1″ pieces1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 3 Tbsp. extra-virgin olive oil to shallot mixture and toss to combine. Let sit 5–10 minutes.

Step 3

Transfer salad to a large shallow bowl or platter and top with 6 oz. feta, broken into large pieces. Drizzle more oil over and sprinkle with flaky sea salt.

23 Recipes for Pickle Fanatics

Originally published by Taste of Home on May 9th, 2024

Written By Lisa Kaminski

Pickle-Brined Chicken Tenders

Originally published by Southern Living on May 26,2024

Written By Josh Miller and Anna Theoktisto

Spicy dill pickle juice brings flavor and tenderness to crowd-favorite chicken tenders.



You know that place with the amazing fried chicken nuggets that you can’t get on Sundays? Now you can.

We soaked chicken tenders in a tangy mixture of buttermilk and pickle juice to give them that craveable, always-busy drive-thru flavor, then fried them up with a little something extra—pickles—to make them even better.

If you really want to gild the lily, as they say, try drizzling these salty, crispy chicken tenders with a little spicy hot honey—you won’t regret it.


  • 1/2 cup spicy dill pickle juice (from 1 [24-oz.] jar of Wickles Dirty Dill Chips)
  • 1 large egg
  • 1 1/2 cups whole buttermilk, divided
  • 2 lb. chicken breast tenders
  • Peanut or vegetable oil
  • 2 cups self-rising flour
  • 1 Tbsp. seasoned salt
  • 2 tsp. black pepper, plus more for serving
  • 1/2 tsp. cayenne pepper (optional)
  • 1 cup spicy dill pickle chips (such as Wickles Dirty Dill Chips), plus more for serving
  • Honey


  1. Whisk together pickle juice, egg, and 1 cup of the buttermilk in a medium bowl until smooth. Add chicken tenders to the buttermilk mixture; cover and chill at least 30 minutes or up to 4 hours.

  2. Remove chicken tenders from marinade (do not discard marinade). Add oil to a large cast-iron skillet or Dutch oven, filling to a depth of 1 1/2 inches. Heat over medium-high until oil reaches 350°F, about 10 minutes.

  3. Meanwhile, stir together flour, seasoned salt, black pepper, cayenne pepper (if desired), and 3 tablespoons of the marinade in a shallow bowl until well combined. Working with 2 or 3 chicken tenders at a time, dredge in flour mixture, patting to coat. Shake off excess flour mixture, and transfer to a plate. Repeat with remaining chicken tenders and flour mixture.

  4. Working in batches, fry breaded chicken tenders, turning occasionally, until golden brown and an instant- read thermometer inserted into thickest portion of chicken registers 165°F, 4 to 6 minutes per batch. Transfer to a paper towel-lined plate to absorb excess oil. (Allow oil to return to 350°F between batches.)

  5. Combine pickle chips and remaining 1/2 cup buttermilk in a small bowl. Use a slotted spoon to transfer pickle chips to remaining flour mixture; toss to coat. Add pickles to hot oil; fry until golden brown, about 2 minutes. Transfer to a paper towel-lined plate to absorb excess oil. (Discard any remaining oil.)

  6. Transfer fried chicken tenders and fried pickle chips to a platter. Sprinkle with black pepper, and drizzle with honey. Serve with additional pickle chips, if desired.

20 Spicy Jalapeño Recipes That Go Way Beyond Poppers

Originally published by Delish on May 30th,2023

Written By


Has dinnertime gone too far to the mild side? Sounds like it’s time to spice up your life! Why not add some delicious heat to your favorite recipes by bringing jalapeños to the mix? Even if you’re not 100% ready to go on an episode of Hot Ones, jalapeños’ mellow heat will add the perfect bit of kick to your favorite classic recipes that could stand to get a touch of heat, like appetizers, a weeknight dinner, and even cocktails (we see all you spicy marg lovers). No matter how high your spice tolerance is, these jalapeño recipes will be instant crowd-pleasers (because no one can say no to a jalapeño popper).

Bell peppers get a lot of love here at Delish (and likely at yours too), but it’s time that perfectly potent jalapeños get their spotlight moment. Not too spicy but not too mild, jalapeños liven up salsanachos, and tacos. But it certainly doesn’t stop there. We’ve yet to run out of ways to build recipes around jalapeños rather than just use them as a last-minute topping. Case in point: Our recipes for strawberry jalapeño chicken and jalapeño citrus salmon would be nothing without that sweet heat.

If you, like us, are always that person at the table adding more hot sauce to your meal, we’ve got just the condiments for you. Spicy, salty, sweet, and tangy Cowboy Candy (candied jalapeños) is about to find itself in your Bloody Marysmigas, and grilled creamed corn. The same is absolutely true of our recipe for pickled peppers too (shout out to Peter Piper). Those are about to improve many sandwiches in your near future!

Strawberry-Jalapeño Chicken

Strawberry and jalapeño might seem like an odd combination of flavors, but the subtle tartness of the fresh strawberry combines with the fruity spice of the jalapeño and the smokiness of chipotle chiles for a match made in sweet heat heaven. Serve this with roasted sweet potatoes or wild rice for a satisfying, easy dinner that comes together in less than an hour.

Get the Strawberry-Jalapeño Chicken recipe.

Spicy Jalapeño Margaritas

Though classic margaritas are pretty perfect on their own, we think adding a little kick via fresh jalapeños makes them even better. Infusing alcohol is one of our favorite ways to get creative with cocktails, but it works especially well with jalapeños in this recipe. The addition of cucumber balances out the heat, making these margaritas the perfect summer drink to cool off with all summer long.

Get the Spicy Jalapeño Margaritas recipe.

Jalapeño Citrus Salmon

We love an easy oven baked salmon recipe. It takes very little effort and is a quick weeknight dinner that’s also good enough to serve at a dinner party. This citrus salmon has tons of flavor from simple ingredients. Here we used oranges and limes, but use lemons, grapefruits, or blood oranges if you have them. If you like things a little spicier, leave the seeds in the jalapeño.

Get the Jalapeño Citrus Salmon recipe.

Bacon-Wrapped Jalapeño Poppers

Jalapeño poppers are one of the easiest, most satisfying party apps. In this recipe, cream cheese and shredded pepper Jack are stuffed in the jalapeños before being wrapped in bacon (because everything is better with bacon). When cooked, the cheese gets hot and melty while the peppers mellow slightly, making it a perfect combo. The best part? This easy app is gluten-free and keto friendly, so you can satisfy a wide array of party guests!

Get the Bacon-Wrapped Jalapeño Poppers recipe.

Brick Chicken

Roasteddeep-friedstuffed, we’ve done it all. But brick chicken is one of our most simple and reliable ways to get tender, perfectly cooked chicken and that crispy skin we all crave. We paired this chicken with a delicious spicy, herby pan sauce made with jalapeño, lime, and cilantro, but you can serve this as is, with a couple squeezes of lemon or even BBQ sauce. The world is your oyster… or chicken!

Get the Brick Chicken recipe.

Jalapeño Popper Corn Fritters

Crispy golden corn fritters are filled with everything we love about spicy jalapeño poppers. These are studded with crispy bacon, jalapeños, cheddar, and cream cheese, which helps hold them all together. The sweet corn balances the spicy jalapeño for a perfect summer appetizer.

Get the Jalapeño Popper Corn Fritters recipe.

Salted and Spiced Watermelon Margaritas

Say hello to your new favorite summer cocktail: this refreshing, salted and spiced watermelon margarita. This clever recipe combines everything magical about margaritas (tequila, lime juice, triple sec, and a salt rim), with a kick of heat from the fresh jalapeños and refreshing sweetness from the watermelon juice. Salt accentuates watermelon’s sweet taste and accentuates the tangy margarita base. The lime zest rim is part sugar and part salt for a balanced twist on the original.

Get the Salted and Spiced Watermelon Margaritas recipe.

Fish Taco Bowls

When you’re craving the flavors and textures of a fish taco, but need some vegetables in your life, this salad is perfect for you. Crispy fish and a creamy, spicy slaw are the base of these veggie-packed takes on everyone’s favorite taco. This slaw alone is a great recipe to have in your back pocket. The dressing is creamy and gets a big punch from lime juice, lime zest, and jalapeño.

Get the Fish Taco Bowls recipe.

Loaded Campfire Nachos

We apologize to many a camping trip for not thinking of this idea sooner. Thanks to a handful of canned goods, these come together almost instantly.

Get the Loaded Campfire Nachos recipe.

Jalapeño Popper Chicken Soup

Here at Delish, we’re pretty passionate about our jalapeño poppers. We’ve stuffed them inside chicken, turned them into taquitos, even reimagined them as egg cups, and now we’re using them to inspire this creamy soup. Loaded with shredded chicken and diced jalapeños and topped with cheddar and crispy bacon, it has everything we love most about the classic appetizer.

Get the Jalapeño Popper Chicken Soup recipe.

Pickled Peppers

Pickled peppers are a legendary sandwich topping and there can be so many types! From your classic banana peppers or pickled jalapeños to a sweet mix, it can be hard to decide. But now with this easy recipe, you can make your own blend or as many pickled peppers as you want! Peter Piper would be thrilled.

Get the Pickled Peppers recipe.

Mahi Mahi Tacos

Being a meaty, tender fish, mahi mahi stands up well to the grill and is even better when marinated. You could use a traditional citrus-oil mixture. But here we’ve used a mayo-based marinade that adds some richness and a ton of flavor that makes it resemble blackened fish that you might find in the South. Throw the fish on a tortilla with some spicy pineapple-jalapeño salsa, and you’ll have an amazing summer taco night. Though you may also want to whip up some frozen pineapple margaritas.

Get the Mahi Mahi Tacos recipe.

Bacon Jalapeño Corn Chowder

We already know that corn chowder is delicious (see our cheesy, easy corn chowder). But what we didn’t understand until recently is that it could get even better. Our favorite upgrades: bacon + jalapeño. The salty, porky flavors of the bacon and the spiciness from the jalapeño pair beautifully with sweet corn, and the resulting soup will change your view of corn chowder forever!

Get the Bacon Jalapeño Corn Chowder recipe.

Strawberry Jalapeño Mint Julep

Don’t let Derby Day be your only excuse to make these juleps; they’re worthy all year. If you’re into spicy margs then you’ll be able to handle the heat here; the jalapeño-infused simple syrup mellows out once it hits the cool mint and sweet berries. This recipe makes more simple syrup than you need, so save it in the fridge for your next cocktail!

Get the Strawberry Jalapeño Mint Julep recipe.

Jalapeño Popper Crisps

Our three favorite flavors: spicy, cheesy, and… bacon-y. Now they’re all in one convenient crisp, ready to take over your next party!

Get the Jalapeño Popper Crisps recipe.

Smoked Corn On The Cob

We don’t need to tell you that corn on the cob is nothing without butter. Rather than slather the ears with plain variety, you’ll make a quick compound butter flavored with garlic, cilantro, and jalapeño. If you want to be fancy, you can scrape the butter onto a piece of parchment or wax paper and roll it up into a log before really schmearing this all over pretty much everything this summer.

Get the Smoked Corn On The Cob recipe.

Cowboy Candy (Candied Jalapeños)

Giddy up! Cowboy Candy (aka candied jalapeños) are spicy, tangy, salty, and sweet—the perfect condiment for topping everything from Bloody Marys to migas to grilled creamed corn. You could also chop Cowboy Candy and stir into pickle relish, tuck into a ham sandwich, or artfully arrange over a hot dog with chopped raw onion. The combination of fiery heat from the jalapeño and the nearly caramelized coating from the sugar is truly addictive.

Get the Cowboy Candy (Candied Jalapeños) recipe.

Jalapeño Popper Potato Salad

We love potato salad and can’t get enough of its creamy goodness during the summer. This jalapeño popper version takes things to a whole new level with a kick of heat. It’s a little spicy, but 100 percent worth it! Be sure to remove the seeds if you want your bite to be milder.

Get the Jalapeño Popper Potato Salad recipe.

Jalapeño Popper Cornbread

Let’s be honest: Everyone’s favorite part of jalapeño poppers is the cheesy, creamy filling (plus the bacon, of course). We decided to cut to the chase and transform the best parts of this classic Super Bowl appetizer into a super-cheesy, smoky party dip that’s so much easier to serve to a crowd. It gets a kick from the jalapeño, but paired with plenty of cheese, creamy components, and crispy bacon, even the heat-averse will keep coming back for more.

Get the Jalapeño Popper Cornbread recipe.

Pineapple Jalapeño Grilled Pork Tenderloin

Grilling a pork tenderloin may seem fancy, but it comes together super fast. Want to add even more flavor? You could grill your pineapple and jalapeños before chopping up into a grilled pineapple salsa.

Get the Pineapple Jalapeño Grilled Pork Tenderloin recipe.

Crispy cheese-wrapped pickles are the latest viral 2-ingredient snack

Originally published by Good Morning America on February 17, 2023

Written by Kelly McCarthy

Over the last couple years, snack time has become a major part of work-from-home routines and defined new territory on TikTok, offering users quick and fun ways to throw together simple ingredients with minimal effort to achieve a tasty bite.

The latest viral recipe to fill social media feeds is a two-ingredient “pickle in a blanket” — a pickle spear wrapped in cheese that’s been melted in a non-stick frying pan until bubbly and crispy.

Food enthusiasts and cooks everywhere recognize that a great bite should try to deliver on texture and flavor, and at its best can hit all five tastes on the palate: salty, sweet, sour, bitter, and umami.

Salty and sour is a delicious pairing — looking at you, salt and vinegar chips — but this new snack idea delivers similar flavors in a whole new way.

Claire Snyder first shared a video of her “guilty pleasure snack” on TikTok last month, which has since garnered 13 million views and more than 1.2 million likes, inspiring thousands of new iterations on food and “pickle-tok.”

“Start with some nonstick cooking spray,” Snyder explains in the video before laying down a slice of provolone cheese in a small frying pan. “It’s starting to get nice and melty and sizzling so I’m going to take my jar of pickles — take a pickle and just plop it in the middle of the slice of cheese.”

Once the cheese is “a little golden and hard” around the edges, Snyder folds the sides of the cheese around the pickle “like a little taquito.” Removing it from the pan, she sets it on a paper towel to remove any excess oils and gives it a taste.

“I don’t care if anyone says this is gross. It’s amazing,” she says after taking the first bite, hailing it’s satisfying crunch.

Of the hundreds of creators trying their hand at the trend, cookbook author and KaleJunkie creator Nicole Keshishian Modic, shared her spin on the snack with “Good Morning America.”

Crispy cheese-wrapped pickles are the latest viral snack.

“Salty from the cheese, tangy from the pickle and crunchy,” she said of the crispy cheese-wrapped pickle, celebrating with a small celebratory dance in her kitchen.


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 panThis 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


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.



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!


  • 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


    • 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
    •  cup chopped cilantro
    • 2 tablespoons freshly squeezed lime juice
    • 2 tablespoons olive oil
    • kosher salt and pepper


  • 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


  • 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

Originally Published by Southern Living on July 20, 2023

Written by Julia Levy




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 nachospimento 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.


  • 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


  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

Air Fryer Fried Pickles

Originally published by The Pioneer Woman on July 26, 2023

Written by Ree Drummond

Photo by Caitlin Bensel

I was a little late to the air fryer party, but now I’m obsessed! I want to try all of the best air fryer recipesgrilled cheeseschicken parmfried okra… everything! This magnificent little countertop contraption surprises me every time in just how well it crisps and browns different foods, like these air fryer fried pickles. Seriously, one bite and you won’t believe they weren’t deep fried. They’re so quick and easy to make for an after-school snackappetizer, or at-home tailgate munchie. Eat ’em hot and fresh with homemade ranch!

Are pickles good in the air fryer?

They’re better than good! Sometimes I don’t feel like dealing with a cast-iron skillet full of hot oil, but an air fryer is the next best thing. These pickles “fry” up so nice and crispy, and they’re a little on the healthier side, too.

How do you get the breading to stick to the pickles?

Make sure the pickles are very dry before you bread them. The best way to do that is to put the pickles on a layer of paper towels and pat ’em dry with more paper towels. Remove as much moisture as possible.

What is the trick to crispy fried pickles?

Trick #1: Dry your pickles. Trick #2: Spritz them with cooking spray just before you “fry” them. This helps them crisp up and get golden brown! An olive oil cooking spray will taste best.

YIELDS:4 serving(s)
PREP TIME:40 mins
TOTAL TIME:40 mins


  • 116-oz. jar dill pickle chips, drained
  • 1/2 c.all-purpose flour
  • 3large egg whites
  • 2/3 c.breadcrumbs
  • 1/3 c.yellow cornmeal
  • 1/4 salt, plus more to taste
  • Cooking spray (use olive oil spray for the best flavor)
  • Ranch dressing, for serve


  1. For the pickles: Preheat a 3 1/2-quart air fryer to 390ºF. Set a wire rack on a baking sheet. Line a second baking sheet with paper towels and spread out the pickles on the towels; pat dry with more paper towels, pressing gently to remove as much moisture as possible.
  2.  Put the flour in a medium bowl. In another bowl, beat the egg whites with 1/4 cup of water until frothy. In a third bowl, combine the breadcrumbs, cornmeal, and salt.
  3. Bread the pickles, 4 to 6 at a time. First, toss the pickles in the flour and shake off any excess. Then, dunk them in the egg mixture to completely coat and shake to remove any excess. Finally, toss them in the cornmeal mixture, pressing gently to adhere. Arrange the breaded pickles on the rack on the baking sheet.
  4. Spray half of the breaded pickles with cooking spray, then arrange sprayed-side down in the air fryer basket in a single layer. Spray the pickles again. Cook until very crunchy and browned on both sides, about 8 minutes. Lightly sprinkle the pickles with salt, remove to a serving plate, and repeat with the remaining pickles. Serve with ranch dressing for dipping.

Tip: Look for thick dill pickle slices! They’ll hold up well to the breading.

Jalapeno-Cheddar Beer Bread

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.



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

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

  • 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
  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.