Preparation 1. Preheat the oven to 350 F. 2. Stir the yogurt, cream cheese, salt, garlic powder and onion powder in a large bowl until the cream cheese is smooth.

Bread the chicken. Dip each stuffed chicken breast into the flour, then egg mixture, then coat in breadcrumbs. Bake. Place breaded chicken on the prepared baking sheet.

This salmon jalapeño poppers recipe from Morey's Fine Fish & Seafood is an easy-to-make appetizer that can be served during game day or a weekend gathering with friends.

1 lb boneless, skinless chicken breasts, cut into 1-inch cubes; 2 jalapeños, diced (remove seeds for less heat) 1/4 cup honey; 2 tbsp olive oil; 2 cloves garlic, minced ...

Not so the shishito pepper, the mild-mannered Tom Hanks to Joe Pesci’s spicy jalapeño. Japan’s fingerlike green chile is famously tame; it is said that only 1 out of every 10 or 20 packs any ...

When she first adopted a vegan diet in 2011, Kim-Julie Hansen says, “I didn’t know any vegans, so I thought all vegans ate were nuts and seeds and rice crackers.” As someone who became vegan ...