Raspberry Jalapeno Jelly Cupcakes Recipes

RASPBERRY JALAPENO JELLY

Steps:

• Sterilize jelly jars and lids according to manufacturer's instructions.
• Remove seeds from green pepper and chilies Be very careful with chiles -- don't touch your eyes.
• Fit the steel knife blade into the bowl.
• Chop green pepper into 1/4-inch pieces.
• Measure 1/2 cup.
• Reserve rest for another purpose.
• Chop jalapenos into 1/4 inch pieces.
• Measure 1/4 cup for jelly.
• Place the Raspberries, 1/2 cup green pepper and 1/4 cup jalapenos, sugar and vinegar in a large saucepan.
• Bring to a boil.
• Continue to boil 1 minute.
• Remove from heat; let cool 5 minutes.
• Stir in pectin.
• Strain mixture through a fine strainer to remove pieces of peppers.
• Pour strained liquid into sterilized jars.
• Cover tightly and store in a cool place up to 6 months.
• Enjoy!

JALAPENO SHRIMP POPPER CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Using a whisk, combine the flour, cornmeal, sugar and baking powder in a large bowl. In a medium bowl, combine the buttermilk, pickled jalapeno juice, pickled and fresh jalapenos, eggs and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't over mix! Fold in the grated Cheddar. Line two 2 dozen mini-cupcake pans with the edible soy paper wrappers (or use paper wrappers). No need to spray the pans.
• Fill the prepared pans with the batter three-quarters of the way full using a small ice cream scoop. Bake until a toothpick comes out clean, about 9 minutes. Remove the cupcakes from the pans when cool to the touch.
• Heat the jalapeno jelly in small pot until melted. Using a pastry brush, glaze the cupcakes with the jalapeno jelly, making sure not to glaze the wrappers. Set aside until assembly.
• For the mousse: In large bowl, beat the cold cream cheese using a hand mixer until smooth. Add the tomato paste, shrimp paste, jalapeno sauce and black pepper to taste. Mix until thoroughly incorporated. Taste and adjust the seasoning. (No need to add salt! Shrimp paste is salty enough.) Place in a pastry bag fitted with a small star tip and chill in the refrigerator until ready for assembly.
• For the tuiles: Heat a large nonstick saute pan sprayed with a thin layer of oil spray on medium heat. With your fingers, lay out in a single layer 1-inch diameter circles (about 1 tablespoon) of the Parmesan. Heat until they bubble and are golden yellow around the edges. Carefully lift out of the pan with a spatula, set off to a silicone baking mat and reserve until ready to garnish.
• For the candied jalapeno: Combine 3 cups of the sugar and 1/2 cup water in a saucepan over high heat. Bring to a boil and cook until the temperature reaches 230 degrees F on a candy thermometer, about 3 minutes. Wearing gloves, cut the jalapenos lengthwise into 1/4-inch strips. Place in a medium pot and cover with 4 cups cold water. Heat on high until the water comes to a boil. Allow to boil until the peppers are vibrant green, about 3 minutes. Using a slotted spoon, transfer to the sugar syrup. Simmer until the jalapenos are tender to the bite, blistered and emerald green, about 15 minutes. Remove from the syrup. Cover a baking sheet with the remaining 3 cups sugar and roll the jalapenos until covered in sugar. Allow to dry in the sugar until hard. Set aside for assembly.
• For the shrimp: Thaw, rinse, drain and pat the shrimp dry. Heat a large nonstick saute pan sprayed lightly with oil spray. Add the jalapeno jelly and heat until liquid. Add the shrimp and toss until warmed through and thoroughly glazed. Set aside to cool or they will melt the savory cream cheese mousse. Reserve for assembly.
• To assemble: Pipe the glazed cupcakes with cream cheese tomato shrimp mousse. Top with a cheese tuile, sauteed glazed shrimp and finish with a candied jalapeno. Serve on a small clear plastic plate.

RASPBERRY JALAPENO JELLY

Steps:

• Sterilize jars and lids by immersing in boiling water for at least 5 minutes.
• In a saucepan, combine the raspberries, bell pepper, and jalapeno peppers with the sugar and cider vinegar. Bring to a boil over medium-high heat, and boil rapidly for 1 minute. Remove from heat and let stand for 5 minutes.
• Stir in the liquid pectin, and run the mixture through a strainer to remove bits of peppers. Pour the strained liquid into sterilized jars, and seal. Store in a cool dark place. Refrigerate after opening.

RASPBERRY JALAPEñO POPPER CHICKEN RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F. Coat a sheet pan with cooking spray.
• Place the cream cheese, cheddar cheese, jalapenos and garlic powder in a bowl stir to combine, and set aside.
• In another bowl, whisk together egg, salt and pepper and set aside.
• In a third bowl, mix breadcrumbs, salt and paprika and set aside.
• Cut a deep pocket into each chicken breast, taking care not to cut all the way through to the other side.
• Fill the pocket of each chicken breast with the cream cheese mixture.
• Sprinkle salt and pepper on both sides of the breast and then dip each breast first in the egg mixture and then dredge it with breadcrumbs.
• Place the chicken on a baking sheet & brush with melted butter.
• Cook for 30-35 minutes, or until chicken is cooked through. (If you have a meat thermometer, the internal temp should be 165F.) You can broil the chicken for 3-4 minutes to darken the outside if needed.
• To make the raspberry sauce while the chicken is cooking, pour jam and water (or apple juice) into a medium-sized saucepan over low-medium heat. Stir continuously until the jam melts into a smooth sauce.
• Let the chicken rest for 5-7 minutes. then slice & drizzle raspberry sauce over top.