This 'N That And A Yummy Recipe

Happy Thursday to you! 

The big topic of conversation in my area is still the weather.

Will the river get out...will the rain ever end...how is your garden...etc.

I will NOT get depressed over the rain....I WILL NOT...I remember 

all too well the drought of last summer.  However, I'm a wee bit depressed because my garden looks bad and I can't do anything about it.  On the positive side, I haven't had to water my many

flower pots for days.  However, some of my flowers in the pots look waterlogged.  The above photos were taken over a week ago before the rains started.

 Isn't this a neat photo?  I wish I could say that it was mine, but

my son took this shot on a trip out west recently.  I wish I were on 

my way out west to a sunnier and drier location right now!  

My Knockout Roses are knocking themselves out this year.

They are all just gorgeous and full of blooms.  I love this rose,  

they are so easy to grow and take care of!  

Coming soon...more rose photos.  :)

Okay, before I share the recipe, I have to ask....do you wash your chicken before you cook it?  Well, I always have.  But, now they are saying that it may not be a good idea!  Here's a link to the article I read this morning:  http://shine.yahoo.com/shine-food/washing-chicken--do-i-really-have-to-do-that--162045546.html

And now for that recipe....

 Chicken Bombs

5 boneless, skinless, chicken breasts                        

5 jalapeño peppers
20 strips of bacon
4 oz cream cheese, softened
1 cup grated colby jack or cheddar cheese
salt and pepper to taste
1 cup BBQ sauce

Directions:
1.) Slice chicken breasts in half WIDTH wise (Each half will make 1 Chicken Bomb). Place between two pieces of wax paper and pound to 1/4 inch thickness or you can use a rolling pin to flatten.  Season each with salt and pepper.
2.) Slice jalapeños in half LENGTH wise and remove seeds, ribs, and the stem.
3.) In a small bowl, mix the softened cream cheese with the grated colby jack.
4.) Fill each jalapeño half with about 1 Tbs or more of the cheese mixture.
5.) Place 1 cheese filled jalapeño half at the end of each flattened breast piece and roll up.
6.) Wrap each breast piece with 2 slices of bacon and tuck the ends of the bacon under the strips.
7.) Preheat grill to 350 degrees.  Cook over indirect heat for 20-25 minutes; turning every 4-5 minutes.  Baste chicken with BBQ sauce each time you turn it, giving it one final basting right before it's done.  Chicken is ready when it reaches an internal temp of 165 degrees.

Makes 10 Chicken Bombs

To Bake:  Bake, uncovered, at 375 degrees for 30 minutes, basting with BBQ sauce a few times during cooking.  Baste once again when finished, and place under broil setting for a few minutes so bacon can crisp completely. 

My son made this dish for us this past weekend.  He had seen this recipe on Facebook and thought it sounded good.  We washed the chicken breasts first! Thanks, Brett, for introducing us to this delicious recipe.  My daughter said that it was her new favorite chicken recipe.  I will say again that it was scrumptious!!   Try it....you'll like it!

Note:  We made this recipe using just 4 chicken breasts and a pound of bacon.   I only had a couple of jalapeno peppers, so just half the breasts were made with them.  Put a dollop of the cheese mixture on the chicken and roll up and finish like the others.  Tasty! 

Until next time....