Friday, April 30, 2010

Jalapeno Caramelized Onions & Potato Salad with a KICK!

It was a beautiful Saturday last weekend and what's better than another excuse to cook out on the grill?

For this meal I wanted to find something where I could create my own sauce. While researching something to make, I stumbled upon a recipe for Grilled Chicken with Jalapeno Caramalized Onions... wait, what? That's right. If you know me at all you will know that I love cooking with jalapeno's and onions!

In addition to the main entree dish I found, I made a Southwestern Potato Salad (Warning: this has a spicy kick!).

Cook Time: 20 minutes
Level: Easy
Yields: 4 servings


- Cooking spray
- 8 boneless skinless chicken breast halves
- Salt and freshly ground black pepper
- Salt-free roasted garlic seasoning
- 1 tablespoon olive oil
- 1 cup thinly sliced onion
- 2 jalapeno or serrano peppers, seeded and minced
- 2 tablespoons sugar
- 1 cup reduced-sodium chicken broth, divided
- 2 bay leaves
- 2 teaspoons cornstarch
- 2 tablespoons chopped fresh parsley leaves


Heat a stove-top grill pan or griddle to medium high heat
and coat with cooking spray. Remove chicken from package and place on a plastic cutting board. Season both sides of chicken with salt, black pepper and garlic seasoning. Using tongs add chicken to hot pan and cook 3 to 5 minutes per side, or until cooked through.

Heat large skillet over medium-high heat with oil. Add onion, jalapeno and sugar and cook 5 to 7 minutes stirring occasionally with a spoon, until golden brown. Add 3/4 cup of the chicken broth and bay leaves and bring to a simmer for 5 minutes. Pour remaining 1/4 cup chicken broth into a bowl. Whisk in cornstarch until it is completely dissolved and add to the pan. Bring onion mixture to a full boil, reduce heat and simmer until the sauce thickens. Using tongs, discard the bay leaves and remove the pan from heat.

Serve the chicken breast halves with all of the onion sauce spooned over top and enjoy!

Southwest Potato Salad

Cook Time: 15 minutes
Level: Easy
Yield: 8 servings


- 1 1/2 cups prepared mayonnaise
- 1/4 cup Dijon mustard
- 2 tablespoons fresh lime juice
- 2 tablespoons chipotle pepper seeded
- 1/4 cup chopped cilantro leaves
- 3 scallions, chopped, white and green parts
- 1/2 teaspoon cayenne
- 4 cloves garlic, finely chopped
- 1 cup cooked corn
- 1 cup red onion, chopped
- 16 new potatoes, about 3 to 4 pounds, cooked, drained and sliced 1/2-inch thick
- Salt and freshly ground black pepper


Combine all the ingredients, except corn, red onion and potatoes, in food processor and blend. Place cooled potatoes in a large bowl; add corn, red onion, blended mixture over the potatoes and mix well. Season with salt and pepper, to taste.


Kristi Cornwell said...


V.O said...

I would LOVE to have this DEEP inside of me. Thanks for the great post!

Libby said...

This is great! I have tried a few of Rob's homemade dishes & let me tell you he is an AWESOME cook!

Bryan G said...

i'm waiting for the sloppy joe entry...

Anonymous said...

What if I can't taste? How much do I salt and pepper? And what is the best direction to mince/chop left to right or right to left??

Josh said...

My goodness what a wonderful dish. Rob always hits the spot!!