16 Jun Z Crew: It’s Grillin’ Time!

Deerfield, KS – The irrigated wheat we’re up against is starting to ripen, but not quite fast enough. We’ve been busy trying to keep ourselves busy. Since we have so much time on our hands, Mom and I decided to make one of our favorite recipes we were introduced to by Mark Rathe.  I thought this would be a great opportunity to share a recipe with you! You better make a lot, because these go really fast.

Ingredients
Jalapenos, halved and gutted
Chicken breast cut into small pieces and marinated in the sauce of your choice
A pound of bacon, cut in half to make the strips shorter

Directions
Start your grill!
Place a piece of chicken in a halved jalapeno, using the jalapeno like a little boat.

Then, wrap the chicken and jalapeno with a piece of bacon and secure it with toothpicks.

Throw them on the grill until the chicken is cooked!

It’s as simple as that, and really good! Unfortunately, ours were eaten so fast I couldn’t get a picture of all of them.
We like to mix up some guacamole or a ranch dip to dip them in. (It’s also really good to mix the dip and the guacamole together!)
The other night with those as our main dish, we had corn on the cob and garlic potatoes as a side. We really hope you enjoy!

All Aboard Harvest is sponsored by High Plains Journal and Syngenta. The Zeorian Crew can be reached at zeorian@allaboardharvest.com.