Can you believe it’s already been 2 months since Super Bowl? Geesh! This recipe is an inspiration from a dip that I made for it. Quick Tomato Jalapeno Popper Dip from A Joyfully Mad Kitchen. Earlier that day I was browsing through Pinterest and found this recipe then made a special trip to the store just so I could make it. Worth it! It was just the special treat I was looking for.
While I ate and ate…..and ate on it (I couldn’t stop myself!) I thought about how great this would taste if I used it for the filling in my Cream Cheese Stuffed Chicken Roll Ups. Touchdown! I had a winner. Pair it with some potatoes sprinkled with my favorite Cajun seasoning and we have a dinner, Jalapeno Popper Chicken with Cajun Potatoes.
For this Mitten Movie Night we are drinking some Rapunzel from Arcadia Ales and watching Office Christmas Party. I know we are way off on seasons here but we don’t judge! I really love Arcadia Ales and recently paired my Under The Troll Bridge Pasties with their Hopmouth. That was a great meal and so is this one. The fruit and hop combo cannot be beat with the spiciness of this dish.
The chicken and potatoes can be made in two dishes but cooked together to save the guess work. Preheat the oven to 375 degrees. Starting with chopping the potatoes and onions into bite sized cubes. Drizzle with oil and Cajun seasoning then stir to combine and add to a small greased baking dish.
Thank you again to the Checkered Chef for letting me try out their awesome products!
For the chicken stuffing combine the jalapenos, chilies, garlic powder, salt, pepper, cheese, softened cream cheese and sour cream then stir to combine. Slice each chicken breast horizontally to make 2 equally sized pieces-will make 8 in total. Take a tenderizer with the flat side and pound out the chicken until it’s about 1/2 inch thick. Spread filing on the middle of the chicken then roll. Roll into the chicken coating then place in greased baking dish.
Put both dishes into the preheated over and cook for 45 minutes. Plate, crack open a beer and here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
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Even though it’s Spring it’s still kind of on-again, off-again cold here in Michigan. Yuck! But this weekend it was SUPER nice out. It rained toward the back end of the week but by Saturday it was nice enough that the kids could play outside and today is supposed to be even better. So let’s start off Mitten Movie Night with a meal combo that hits the spot no matter the weather, soup & grilled cheese.
Mitten Movie Night was moved this week from Friday when it usually is to tonight. We saved it because it’s a big TV night in our house. It’s the The Walking Dead season finale. Are you a fan? What are your thought about tonight’s episode? Eeeeks! I found last season kind of bland but this season has certainly made up for it minus the first episode. To go along with this gooey grilled cheese and yummy soup we are drinking some Guinness Golden Ale. Now enough about zombies and on to the food!
This soup is so easy! The thing that I love most about vegetable soups is that you can mix them up and then make them creamy with a little thing called a ‘immersion blender’. I recently used it to make an amazing Asparagus Soup for another Sunday Supper. I was trying to recreate a favorite of mine and it turned out perfect!
This soup is just a 4 step process: 1) Chop up the vegetables. 2) Mix these together in 2 Tbs oil. 3) Place on a baking sheet then roast them in a 350 degree oven for 40 minutes. 4) Once they are roasted add to a large stockpot with minced garlic, puree, chicken/vegetable stock and sugar. Set to low/medium heat while you make up the grilled cheese.
For the grilled cheese you could use any kind of bread. This sandwich is made with English Muffin Bread that Little A and I made. He loves to help me in the kitchen so I am always looking for things to bake because it’s something that I would like to get better at as well. Mix the mayo, cheese and pimento in a bowl. Slice and spread butter on the bread. Add the pimento mixture in between bread then cook as with any good grilled cheese-3 minutes, flip, then 3 more minutes until the middle is completely melted. This sandwich is a perfect for dipping.
After your grilled cheese is nice and toast-y and the soup is nice and roast-y your ready. And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Thank you so much to this weeks host Rini from Healing Tomato. What a perfect fit for this Sunday Supper! Check out all the other delicious tomato recipes below:
Sunday Supper Recipes Using Fresh Tomatoes
- Caprese Chicken with Bacon by Family Around The Table
- Cheesy Caprese Pesto Chicken and Quinoa Casserole by Fantastical Sharing of Recipes
- Easy Balsamic Chicken with Tomatoes by Life Tastes Good
- Grilled Chicken and Pasta with Grated Tomato Sauce by A Kitchen Hoor’s Adventures
- Bronzed Tomato Spinach Cheddar Panini by Cindy’s Recipes and Writings
- Ground Beef Curry by Wholistic Woman
- Lamb and Fresh Tomato Curry by Sunday Supper Movement
- One Pan Pork Chop Dinner with Tomatoes by Simple and Savory
- Tuna and Tomato Bento by Ninja Baker
Pizza, Pies, and Pastas
- Angel Hair Pomodoro by Healing Tomato
- Heirloom Tomato Tart by Authentically Candace
- Pressure Canned Homegrown Tomato Sauce by What Smells So Good?
- Savory Tomato Pie with Pre-Made Crust by The Foodie Affair
- Three Cheese Tomato Basil Pie by Jersey Girl Cooks
- Tomato and Caramelized Onions Galette by Brunch-n-Bites
- Tuscan Pasta with White Beans and Tomatoes by A Mind “Full” Mom
- Bacon Caprese Stuffed Portobello Mushrooms by Crazed Mom
- Bloody Mary Mix by Our Good Life
- Bruschetta di Pomodoro by The Freshman Cook
- Caprese Garlic Bread with Arugula Pesto by The Crumby Cupcake
- Slow Roasted Tomatoes by Caroline’s Cooking
- Tomato Cauliflower Rice by Family Foodie
- Tomato Tulips for a Veggie Platter by Sew You Think You Can Cook
- Cheesy Thumbprint Cookies with Green Tomato Strawberry Jalapeno Jam by Soulfully Made
- How to Make Homemade Salsa by Cosmopolitan Cornbread
- IPA (India Pale Ale) Green Tomato Pickles by Gourmet Everyday
- Italian Nachos by A Day in the Life on the Farm
- Marinated Cherry Tomatoes with Cottage Cheese by Cricket’s Confections
- Tomatoes Stuffed with Apple-Walnut Salad Filling by Asian In America
- Tropical Fruit Salsa by Pies and Plots
Soups and Salads
- 10 Minute Greek Inspired Couscous Salad by Sprinkles and Sprouts
- Burrata Caprese Salad with Balsamic Pearls by That Skinny Chick Can Bake
- Cherry Tomato and Preserved Lemon Salad by Shockingly Delicious
- Cupboard Tomato Mozzarella Salad by Food Lust People Love
- Fresh Tomato and Couscous Salad by Basic N Delicious
- Fried Green Tomato BLT Salad by Palatable Pastime
- Rustic Dill Tomato Soup by Hot Eats and Cool Reads
- Summer Tomato and Bread Soup by Monica’s Table
- Tomato & Roasted Red Pepper Soup with Pimento Grilled Cheese by Bottom Left of the Mitten
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