Hot

According to Yahoo!, these are the ten hottest (spiciest) dishes out there. They will scorch your tongue and the taste will linger in your mouth for a couple of days after you’ve eaten: Phaal Curry (India), Pork Vindaloo (India), Ball of Fire Pepper Steak (made with Red Jabanero Pepper - USA), Caribbean Chicken (Jamaica), Devil Pork Curry (Malaysia), Thai Pepper Steak (Thailand), Sichuan Flower Pepper Hot Pot (China), Chicken Peri-Peri (Angola), Papas a la Huancaina (Peru), and Kimchi Pork (South Korea). The story was tied to some travel website so maybe; just maybe, all they were trying to do was grab our attention? Anyway, I won’t try any of these dishes because I dislike peppers. I always have.

Chicken Tenders With Jalapenos

Ingredients

1 1/2 teaspoon freshly grated lemon zest
2. 3 tablespoons lemon juice
3. 2 tablespoons finely chopped garlic
4. 2 tablespoons finely chopped fresh oregano
5 2 tablespoons finely chopped pickled jalapeno peppers
6. 2 tablespoons extra-virgin olive oil
7. 1/2 teaspoon salt
8. 1 pound chicken tenders
9. 1 red, yellow or orange bell pepper, seeded and thinly sliced
10. 1/2 medium onion, thinly sliced

Directions
Preheat oven to 425 degrees F. Whisk lemon zest, lemon juice, garlic, oregano, jalapenos, oil and salt in a 9-by-13-inch glass baking dish. Add tenders, bell pepper and onion; toss to coat. Spread the mixture out evenly; cover with foil. Bake until the chicken is cooked through and no longer pink in the middle, 25 to 35 minutes. I am not a fan of green peppers of any kind (much less Jalapenos) but you might be. Enjoy. (Serves 4)