Posts Tagged ‘jalapenos’
Happy belated Easter! I hope you all had a splendid weekend. On Sunday, I went to a friend’s for Easter brunch with other friends who were spending the holiday away from family and I brought along these fun deviled eggs. Not only are they festively colored, but they are stuffed with guacamole instead of traditional deviled eggs yolks.
In other news, my March Madness bracket completely imploded over the weekend. I’m not really a basketball fan aside from always cheering for any Ohio State sport’s team, but I always enjoy making a bracket and seeing how it all plays out. Not a single of my final four made it and of course the most disappointing one was Ohio State. Figures that the one Big Ten team that made it was Michigan. Boo. I guess I should cheer for Syracuse now since it’s close to Rochester where I grew up.
Two years ago: Baked Funfetti Doughnuts
RAINBOW GUACAMOLE DEVILED EGGS
12 eggs, hard boiled and peeled
Cups or mugs
1 lime, juiced
1 Tbsp red onion, minced
1 jalapeno, minced
2 Tbsp fresh cilantro, chopped
Salt and pepper, to taste
1 Roma tomato, diced
Chile powder, for garnish
- Mix 20 drops of food coloring* with 1/2 tsp vinegar and 1 cup water in a mug or small cup. Place eggs into colored water and allow them to sit for one hour. Remove eggs from the colored water and rinse well. Slice in half to reveal the beautiful rings around the whites of the cooked egg. Remove yolks and place in a medium bowl.
- Mash the avocado and egg yolks. Mix in lime juice, red onion, jalapeño, cilantro, salt and pepper and adjust to taste. Gently fold in tomato.
- Scoop heaping spoonfuls of the guacamole into the 24 halved eggs. Sprinkle with a little chile powder for color and arrange on a platter.
*Color variations: Orange = 17 yellow, 3 red, Purple = 15 blue, 5 red, Teal = 15 green, 5 blue, Pink Berry = 14 red, 6 blue, Yellow Green = 14 green, 6 yellow
I’ve been really bad. I cooked these burgers in the leftover bacon grease from cooking the bacon which is stuffed inside the burger. It’s bacon-ated inside and out! And to make things
worse even better, these are big boy burgers with half a pound of beef for each patty. Originally I planned on making quarter pounders, but my bretzel rolls came out much bigger than usual and I decided I would make the burger fit the bun. No sense having a puny burger on an over-sized bun!
Stuffing a burger with the components of a jalapeno popper is one of the best decisions I have ever made. Seriously, I think these were the most delicious burgers I’ve had the pleasure of occupying my belly. The idea for these burgers came from an original plan to make jalapeno popper dip for a cook-out I was going to attend. Unfortunately I found out the cook-out was cancelled as I was already grating the cheddar cheese. Since I needed new dinner plans and already had the rest of the ingredients on hand, I improvised. And then, the jalapeno popper stuffed burgers were born! I even added some onion rings on the side .
One year ago: Dark Chocolate Blueberry Muffins
JALAPENO POPPER STUFFED BURGERS
2 slices bacon, cooked and chopped
1 large (or 2 small) jalapeno, seeded and chopped*
2 oz. reduced fat cream cheese
1/4 cup shredded cheddar cheese, plus more sliced for topping
1 clove garlic, minced
1/8 tsp cumin
2 lb. ground beef
2 eggs, lightly beaten
1 cup bread crumbs
Salt and pepper
Favorite burger toppings
*You can also leave some of the seeds in depending on preferred heat-level
- In a small bowl, mix together the bacon, jalapeno, cream cheese, cheddar, garlic, and cumin until well combined. Set aside.
- In a large bowl, mix together the beef, egg, bread crumbs, and salt and pepper to taste. Form into eight patties.
- Divide filling evenly, placing in the center of four of the patties leaving at least a 1/2-inch edge. Place other four patties on top and seal the edges.
- Heat grill (or pan) to medium to medium-high heat and grill for a 4-7 minutes on each side until desired doneness. Top with more cheddar cheese.
- Serve on bretzel roll with desired toppings.
Source: The Spiffy Cookie original
I interrupt this post for an announcement…
MY NEPHEW WAS BORN THIS MORNING!! My brother and sister-in-law whisked away to the hospital last night. The little one must’ve known there were fun things waiting for him, because my care package arrived just the day before. They even brought the homemade granola bars with them to the hospital. Perfect timing Aunt Erin. He was born at 7:19 am coming in at 7 lbs and 1 oz, and 19 inches long.
Welcome to the world, Luke. I cannot wait to meet you!
Okay. You may now return to your regularly scheduled read….
Instead of a traditional pizza sauce, you smear a mixture of cream cheese (<3!) and jalapenos onto the crust. I added a bit of milk since cream cheese is a bit tough to spread over fresh dough. And then you throw on both Mozzarella and blue cheese, followed by chicken which has been tossed in hot sauce. And of course it’s topped of by none other than bacon! This would be an excellent pizza to serve while watching your favorite sports team.
Check out some of Carrie’s other great recipes including apple rice pudding brulee and chicken pot pie with roasted garlic crusts, for two. Also don’t forget to see what all the other SRC members made, shown at the bottom of this post.
JALAPENO POPPER BUFFALO CHICKEN PIZZA
1 recipe whole wheat pizza dough
8 oz. reduced fat cream cheese, softened
3 jalapenos seeded and diced
1 Tbsp milk (optional)
1-1/2 cup shredded mozzarella cheese
1/4 cup blue cheese crumbles
1 cup shredded cooked chicken
2 Tbsp Buffalo wing hot sauce
4 slices crumbled cooked bacon
- Preheat oven to 420 degrees with pizza stone on middle rack; allow to preheat in the oven for at least 10 minutes.
- Roll out dough and transfer to a pizza peel generously sprinkled with cornmeal.
- In a small bowl mix cream cheese and jalapenos together. Add milk to create are more spreadable consistency. Spread onto pizza dough and top with cheeses.
- In another small bowl toss chicken with 1 tablespoon of hot sauce. With your other tablespoon of hot sauce drizzle over cheese. Top with chicken mixture and bacon crumbles.
- Transfer to the pizza stone without removing from the oven (it’ll take a couple light shakes). Bake for 15-20 minutes or until crust is cooked and golden.
Source: Adapted slightly from Bakeaholic Mama.
Don’t you just love when you’ve come home from a long day, and dinner is hot and ready upon your arrival? If that phenomenon occurs in your world on a regular basis, then I envy you because it is a rarity for me. They occur as frequently as today’s date (hooray leap year!). Living alone certainly has it’s plus sides but you definitely cannot rely on anyone else other than yourself to put food in front of you at the table (or standing at the counter, or reading blogs at your computer). That is until you have friends come to visit and you put them to work!
Bob came to visit two weekends ago and since he is just about as food-obsessed as I am, we turned my kitchen upside-down. (I also put him to work as my lab slave when I went to lab to count cell colonies forming on agarose plates – this is science folks). But one night after I was at work all day, I had the luxury of not lifting a single finger in order to have this meal appear. And of course such a momentous occasion had to be shared so Maggie came over to enjoy it as well (and to escape from the meatloaf dinner alternative). She and I devoured the bacon that should’ve been reserved for the leftover fourth burger, but we deserved it after spin class.
Other than the obviously delicious bacon, the burgers as a whole were fantastic. The chipotle sauce was the perfect addition and the pretzel (bretzel) bun is my favorite carb with which to surround a burger. Moral of the story? I need to leave visitors alone at my home more often so that magical food appears. Especially thick crispy bacon.
(Of course I did have a role in planning this meal since we had gone to the grocery store a couple days prior to get the ingredients, and it was my idea to substitute the mayo for Greek yogurt in the sauce, but I’m not trying to take all the credit )
BACON JALAPENO BURGERS WITH CHIPOTLE SAUCE
1/4 cup Chobani plain 2% Greek yogurt
1-2 chipotle peppers
2 tsp adobo sauce* (optional)
1-1/3 pounds ground beef
Sprinkle of salt, pepper, garlic powder
4 rounds of red onion
4 slices sharp cheddar cheese
8 slices crispy cooked bacon
16-20 pickled jalapeno slices
4 bretzel rolls (or other rolls if you choose)
*Note: You can find cans of chipotle peppers in adobo sauce in the Ethnic aisle at your grocery store. I pull out a pepper or 2 & dice them up, and then use the adobo sauce straight from the can. Store the leftovers in a little airtight container in the fridge for future use.
- For the Chipotle Sauce: Mix together ingredients until combined.
- For the Burgers: Divide the ground beef into four 1/3 pound burgers. Patty them out and set them on a large plate. Season with a simple sprinkling of salt, pepper, and garlic powder (make sure you season both sides). Set aside until ready to grill (or pan sear if it’s cold where you are).
- Heat grill (or pan) to medium to medium-high heat and grill for a 4-7 minutes on each side until desired doneness. During last minute of cooking – add a slice of cheese to each burger and close cover until cheese begins to melt. While the burgers are cooking, add the onion sliced and allow them to char a bit on each side and begin to soften. Remove burger and onions from grill and allow to rest for 2-3 minutes before serving.
- Place a burger on each bun and top with 2 slices of bacon and 4-5 jalapeno slices. Slather some of the chipotle sauce on the top bun and place a grilled onion round on top. Add a little lettuce if you so desire and place to halves of the bun together. Slice in half and serve!
Source: Adapted slightly from My Life as a Mrs.
Last night, Brandi and Katie came over for Valentine’s Day dinner. After going through a list of possible entree options, we all agreed upon this chicken dish from Jessica over at How Sweet It Is. It was a great choice because it was ready in about 30 minutes, which is perfect for a weeknight dinner, and the sauce was very creamy and flavorful. I would’ve sworn it was made with heavy cream if I hadn’t known otherwise.
We served this over a bed of brown rice. For side dishes Katie brought over a salad and homemade dressing with lemon zest, and Brandi made black beans with a cojita cheese mixture for topping. Everything worked together wonderfully! It was a great meal with friends . And then we watched 50/50 to test out our tear ducts. Don’t worry they are fully functional for all three of us.
P.S. I cannot wait to share dessert with you tomorrow!
One year ago: Chocolate Covered Cherries
CARAMELIZED CHICKEN WITH JALAPENO CREAM
2 jalapenos, seeded and chopped
1 shallot, sliced
2 garlic cloves, minced
4 boneless, skinless chicken breasts
1 tsp salt
1 tsp pepper
2 Tbsp canola oil
2 Tbsp butter
1 Tbsp flour (any kind will do, I used whole wheat)
1/4 cup low-fat or skim milk
12-oz. can fat-free evaporated milk
2 Tbsp finely grated Parmesan cheese
- Add chopped jalapenos, shallots and garlic to a food processor and pulse until very finely chopped (not pureed). Set aside.
- Tenderize chicken breasts if desired and pat completely dry with paper towels. Season on both sides with salt and pepper. Heat a large skillet over medium-high heat and add 1 tablespoon canola oil. Once the oil is hot, add chicken breasts (make sure they are COMPLETELY DRY) and cook for about 6-8 minutes per side, until each side is caramelized and golden. If needed, use the remaining canola oil when flipping the chicken.
- While the chicken is cooking, heat a small saucepan over medium heat and add butter. Once sizzling, add in the chopped jalapeno mixture, stirring to coat, and cook for 2-3 minutes, stirring occasionally. Once fragrant (do NOT put your face directly over the jalapenos!), whisk in flour and stir continuously to create a roux. Cook mixture for 1-2 minutes, then add in milks, reducing the heat to medium-low. Continue to stir continuously until mixture begins to thicken (about 6-8 minutes), adding in Parmesan cheese and reducing the heat even more. Once the desired thickness has been reached, turn off heat. Stir every so often – it may thicken even more while sitting – and you can add additional milk to thin it out if needed. Taste and season with salt and pepper as desired.
- Serve chicken over rice, vegetables or pasta and top with jalapeno cream.
Source: How Sweet It Is
Can you believe it’s 2012?? Because I definitely cannot. And to start off this fresh start, I completely failed on posting for the first time of the new year yesterday. But for good reason, I came down with a pretty nasty head cold. I’m not fulling recovered yet, but to make up for yesterday I want to share something extra delicious with you.
Hawaiian pizza is one of my favorite types of pizza, yet I order/make it rarely for some strange reason. This version uses a combination of sweet apricot preserves and spicy chili Sriracha as the sauce instead of the standard tomato base – it’s fantastic and may have just ruined any chance of ordering Hawaiian pizza out ever again because I have never seen this anywhere else!
One year ago: Spinach Tomato Tortellini
SWEET ‘N’ SPICY HAWAIIAN PIZZA
1 whole wheat pizza dough
1/3 cup apricot preserves
2 Tbsp Sriracha chili sauce
3/4 cup mozzarella cheese
1/2 cup chopped ham
1/2 cup chopped fresh pineapple
1/4 cup chopped jalapenos
- Preheat oven to 450 and move rack to just above the center with pizza stone. Allow stone to preheat for at least 10 minutes.
- Roll out pizza dough and transfer to a pizza peel sprinkled with cornmeal.
- Warm the apricot preserves in the microwave for about 30 seconds, then stir well and spread evenly all of the pizza crust. Spread the Sriracha on top of that and then cover the entire thing with mozzarella. Evenly distribute the ham, pineapple, and jalapenos on top of the cheese.
- Place directly on the pizza stone and bake at 450 for 15-20 minutes until the crust is crispy and brown and the cheese is bubbly. Carefully remove from oven, let cool slightly, and then slice and serve.
Source: Heather’s Dish
First order of business today, the winner of the Inedible Spiffy Cookie Jewelry has been announced! Check the giveaway page to see if you have won and then check your e-mail. If you arn’t the fabulous winner and are very upset (I wouldn’t blame you), never fear! You can still order your own through Inedible Jewelry.
Now, here is the cornbread I made to accompany my dad’s chili which I shared with you yesterday. I thought it was a perfect match-up since this cornbread recipe I got from my mom, who got it from a friend in Texas back in the day. And since it’s from Texas, you know it has to be good! But if somehow Texas isn’t reason enough, there’s also a whole can of cream style corn, cheddar cheese, and jalapeno in the mix. Yum!
This recipe produces a moist cornbread, which is how I like it. So I apologize if you’re a dry cornbread person because you’re missing out! And it’s incredibly easy to throw together. You literally mix all the ingredients in one bowl, pour into a greased pan and bake. Of course you could also make them into muffins if you so desire (which would require a shorter baking time).
One year ago: Bretzel Rolls
Makes approximately 32-2″ square pieces
2 cups yellow corn meal
1 cup whole wheat flour
1-14.75 oz can cream style corn
1 tsp sugar
1 cup onion, chopped
1-1/3 cup shredded cheddar cheese
1-1/2 tsp baking powder
1 cup vegetable oil
3 eggs, beaten
1-3/4 cup milk (I used 2%)
1/2 cup chopped, seeded jalapeno (or leave the seeds in for an extra kick)
- Preheat oven to 350 degrees. Grease a 9×16-inch pan; set aside.
- In a large bowl, thoroughly mix all ingredients together. Pour mixture into the prepared pan and bake for 50-60 minutes, or until toothpick inserting in the middle comes out with moist crumbs.
Source: Adapted slightly from my mom’s friend, 1982
I finally made Jessica’s (How Sweet It Is) crazy feta dip. But I cut it in half, and baked it and put some Mozzarella cheese on top. It was amazing! Although I wish I had pita chips around, or even fresh pita bread to make my own chips, but alas I was without and had to settle for tortilla chips. But in all seriousness, it’s just a vehicle for this super awesome stuff.
Don’t judge me for standing over this, shoveling it into my face instead of paying more attention to the Oregon vs LSU game this past Saturday night. Guess after 12 hours of football viewing my stomach decided it needed to be first priority.
Makes approximately 1 cup
8 oz feta cheese
1 jalapeno, seeded and finely diced
1Tbsp olive oil
2 cloves garlic, minced
Zest and juice of a quarter of a lemon
Salt and pepper
1/4 cup fresh Mozzarella, shredded
- Preheat oven to 400 degrees. Lightly grease a 16 oz casserole dish and set aside.
- In a large bowl, crumble the feta. Add diced jalapeno, the lemon zest and juice and garlic. Add olive oil and mash with a fork. Taste the feta and season with salt and pepper.
- Transfer to prepared baking dish. Top with Mozzarella and bake for 15-20 minutes or until cheese is bubbly.
- Serve with pita or tortilla chips. Store leftovers in the fridge for up to a week.
Source: Adapted from How Sweet It Is
Originally I set out making this recipe with Monterey cheese. That is until I realized the brick in my fridge was a bit too moldy. But look there’s some white cheddar, that would be superb! Oh, nope moldy too. So I ended up using cheddar just like in the original recipe. So much for experimenting! Nothing wrong with the original though, very tasty with just the right about of spice.
However, I did try out making homemade pita chips out of some homemade pita bread. And they were really really good! And so easy to make! Definitely make some, even with store-bought pitas. They are perfect for this or any of your favorite dips.
6 whole wheat pitas
- Preheat oven to 400 degrees.
- Split the pitas in half (like slicing open a bun) and brush each side with a little olive oil. Cut each round into 8 triangles and place on baking sheet in a single layer. Sprinkle with garlic powder and bake for 8-10 minutes or until golden.
JALAPENO CHEDDAR HUMMUS
2 14.5-oz cans chickpeas, drained and rinsed
1 jalapeno pepper, chopped and seeds removed
1/4 cup extra virgin olive oil
2 Tbsp warm water, to start
1 tsp salt
1 tsp ground cumin
1 cup freshly grated sharp cheddar cheese
- Combine the chickpeas, jalapeno pepper, olive oil, water, cumin and salt in a food processor. Process until smooth (adding more water if you desire to thin the hummus out a bit).
- Add the cheddar cheese and cumin and process again until everything is well combined.
- Serve with pita chips or your favorite dipper.
Source: Pita chips are a Spiffy Cookie original. Hummus is from Eat, Live, Run.
Lookie. I put guacamole in a sandwich with chicken and it’s freaking tasty! Not really surprising, since anything with avocado is a dream.
In case you don’t have any bread lying around, you’re in luck because this magically transforms into a dip – perfect with tortilla chips. Yes I ate it both ways. I may have even dipped kettle chips into my sandwich a couple of times while eating it. Don’t judge.
Leftovers didn’t really occur from this meal, it disappeared much too quickly. But avocados are full of “good fat” right?
2 cups cooked, shredded chicken (about 1/2 a rotisserie)
2 avocados, peeled and cubed
1/4 cup red onion, chopped
1 jalapeno pepper, seeded and chopped
1 cup grape tomatoes, quartered
8 slices bacon, crumbled
1/4 cup reduced fat sour cream
1/4 cup reduced fat mayonnaise
2 Tbsp fresh cilantro, minced
1 Tbsp lime juice
1 clove garlic, minced
Salt & pepper, to taste
Mixed salad greens
4 Bagel-thins (I chose the everything ones)
- In a large bowl, toss together the chicken, avocado, red onion, jalapeno, tomatoes, and bacon; set aside.
- In a small bowl, combine the sour cream, mayo, cilantro, lime juice, and garlic. Stir into the chicken mixture until well combined. Season with salt and pepper.
- Serve on a toasted bagel-thin with mixed greens (or enjoy as a dip with chips).
Source: The Spiffy Cookie original