Jalapeno Butter

My son turned eleven today and it is actually his golden birthday. I cannot tell you how excited he has been, well, for about one week now. It was almost a countdown as if he were going on vacation to an exotic island! I has asked him what special meal he would want, if he could have anything, for his birthday. As I was thinking he would come back with something like hot dogs, or pizza, he quickly fired off Belgium waffles. Belgium waffles, I asked? Indeed he had his mind set on Belgium waffles.

So his festivities started on Saturday afternoon. A movie with his friends, and pizza,  and an ice cream cake back at the house. Let’s just say it was noisy, but did he ever have a blast. The following day was the Belgium waffle party with family. Grandma and grandpa came by, along with my sister-n-law and nephews, and our cousins and their kids, along with our fisherman buddy, Bill. We did miss out on my brother and sister-n-law and our niece and nephew as they were sparking fevers, but it was a good time to be had.

As I began prepping everything for the early dinner festivities, I knew I had to make kid friendly food, but also something to please the adults, and hence, I made chicken and waffles, along with bacon, sausages, and hashbrowns. As many, if not all of my family has never experienced chicken and waffles, I knew they would simply fall in love with it, as it was everything about being savory and sweet. But I wanted a bit more spark to that sweet and savory, and I wanted just a tad bit of heat. This is when I thought of making a jalapeno butter.

This butter was pretty awesome and super simple to throw together.

Jalapeno Butter Recipe

Let’s get started.

Ingredients:

  • 1 stick unsalted butter, room temperature
  • 1 large clove of garlic, minced
  • 2 jalapeno peppers, seeds and stem removed, minced
  • pinch of salt

Now it doesn’t get any easier than this.

Take all of your ingredients and add them to a small mixing bowl. Use a form and mix everything together.

Jalapeno Butter Recipe

Take a sheet of plastic wrap and add the butter to the middle. Fold the plastic wrap over the butter, and take both ends and begin swinging them to completely tighten the butter, forming it into a sealed log.

Place in the refrigerator for at least one hour to set up. When you are ready to serve, unroll the jalapeno butter and place on a serving dish.

The addition of the jalapeno butter was everything that this chicken and waffles needed. The subtle spice, along with the garlic, really brightened up the entire dish, making these chicken and waffles a hit at the birthday party.

As both of my kids told me later in the day, it was the best meal ever. I’ll take that any day of the week! Happy Birthday Jaeden. I love you.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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