Posts Tagged ‘pepperjack’
You always have time to cook dinner when using a slow cooker. A little planning brings these chicken salad sandwiches to your table any night of the week.
If you are like me, just the thought of going out for dinner on Valentine’s Day stresses me out. What I like to do is go out the day before or after and then the day of stay in and cook! This week the 20 #TripleSBites bloggers (including myself) have been serving up recipes to inspire your Valentine’s Day menus or any day you feel like cooking something spicy, saucy, and sexy.
Today I bring you a slow cooker meal for those of you that think you don’t have time to cook. If you have the time to put chicken in the bowl of a slow cooker, then you have enough time to make these sandwiches. Cook on low, shred, and mix with your favorite salad dressing. I used roasted beet vinaigrette, but you could try ranch, caesar, balsamic vinaigrette, etc. Pile it onto a toasted bun with fresh lettuce and a slice of spicy pepperjack cheese and it’s dinner time! I served these with a side of crispy green beans seasoned with Voodoo Chef’s RED and dipped them in Intensity Academy’s Saucy Everything Spicy Mayo. I seriously want to dip everything in that sauce it was so good!
Scroll down to check out all the other #TripleSBites recipes being shared today and then click on over to THIS POST to enter the giveaway from our amazing sponsors!
One year ago: Peanut Butter Cup Brownie Peeps S’mores Pie
Two years ago: Tortellini Spinach Bake in Creamy Meyer Lemon Sauce
Welcome to the second to last day of #10DaysofTailgate hosted by Culinary Adventures with Camilla! There are nearly two dozen bloggers with over one hundred recipes to inspire you through an entire tailgating season. From Chili, Meatballs and Wings to Sangria, Pretzels and some sweet Desserts, we have all your tailgating recipe needs covered. #10daysofTailgate runs from September 20th through September 30th. A huge thank you goes to our event sponsors who have graciously donated prizes for our readers. There are fourteen different prize packages so make sure you enter the rafflecopter HERE and don’t forget to follow the hashtag on Twitter too, #10DaysofTailgate.
This isn’t your regular sausage and cheese plate. Toss aside those cocktail weenies and serve up some spicy, smoky sausage. Smoked sausage gets grilled and then tossed in BBQ dry rub seasoning and then paired with sharp cheddar and spicy pepperjack cheeses. Sprinkle some more dry rub on the cheese while you’re at it and serve. Dipping sauce optional. Deviled eggs are also a nice touch but not required. I whipped up a few regular deviled eggs but seasoned them with spicy mustard and sprinkled dry rub instead of paprika on top. Yum!
You chance to enter the big tailgating giveaway is almost over. Make sure to enter by clicking over to THIS POST and use the Rafflecopter widget located at the bottom of the post.
Here’s what the rest of the crew brought to the table…
BBQ Sausage & Cheese Plate by The Spiffy Cookie
Vegified Hot “Wings” by Curious Cuisiniere
Fried Polenta Cakes with Grilled Tomato and Mozzarella Salad by Love and Confections
Carrot Karma Gazpacho with Caviar Limes by Culinary Adventures with Camilla
Chile con Queso by Sew You Think You Can Cook
Kicked Up Karma Veggie Fajita Pizza by A Kitchen Hoor’s Adventures
Not Ketchup Cherry Chipotle Steak Tacos by Making Miracles
BBQ Chickpea Sliders with Apple Slaw by Debbi Does Dinner Healthy
Vegetarian Pumpkin Chili by The Pajama Chef
Beef Kabobs by A Day in the Life on the Farm
One year ago: Apple-Walnut Pancakes with Brown Sugar Greek Yogurt
Two years ago: Peanut Butter Cup Crunch Brownies
Make movie theater style nachos at home with with this homemade nacho cheese sauce recipe. No processed cheese.
I cannot believe we have reached the fourth Monday of September already, which means it’s Secret Recipe Club Time! This month I was assigned to Traci’s blog Burnt Apple. Traci has a wide variety of recipes from savory bacon wrapped chicken with goat cheese and basil, to seasonal pumpkin caramel cookies, and fun unicorn poop cookies! Yes unicorn poop and it looks like a lot of fun. Lots of colors and sprinkles! I actually narrowed down my choices to those two cookies but then I saw her recipe for homemade nacho cheese sauce. I know that with fall on the rise pumpkin may have seemed like the better choice but I disagree. I wanted eat nachos while watching football! And since I am part of #10DaysofTailgate currently going on right now I thought it fit perfectly with that theme (and it just may appear in another recipe later this week).
This nacho cheese sauce looks and tastes just like the real deal and there’s no velveeta involved. I loved using fresh pepperjack and cheddar cheese to make this nacho cheese sauce. I bet you could change it up with whatever cheeses you have on hand but of course that will change the flavor. I kind of want to try it with monterey jack and pepperjack for a white nacho cheese sauce. Thanks Traci for letting me poke around your blog this month and I look forward to trying my hand at some unicorn poop soon :-).
One year ago: Corn Salsa
Two years ago: Peanut Butter and Chocolate French Toast
Reinvent your favorite jalapeno poppers with a spicy pepperjack macaroni and cheese stuffing and wrapped in bacon. Now that’s football watching food!
Fall not only brings typical flavors of apple and pumpkin but also snacking season. Dips, chips, meat, cheese, and fried things. No football game is complete without some great snacks and what better than something that involved, bacon, cheese, and spice? I am sure you’ve had or at least heard of jalapeno poppers before. But instead of the cream cheese mixture how about reinventing them with a macaroni and cheese stuffing? A spicy, creamy mac and cheese made with The Laughing Cow® spicy pepperjack cheese, spooned into a jalapeno half, wrapped in bacon and then baked to crispy perfection.
One year ago: Peanut Butter Fudge Cake
Two years ago: Carrot Cake Batter Dip
This turkey, pepperjack, and kale panini perfected with the addition of maple bacon aioli. Spread it on just about anything and you won’t be sorry.
August is National panini month. Paninis are just fancy grilled cheeses and I happen to love all forms of grilled cheese. This particular version was dreamed up when I received a jar of Stonewall Kitchen’s maple bacon aioli. Bacon makes everything better and the sweetness of the maple seemed perfect for turkey. Then I slapped on a little heat with pepperjack cheese and some healthy stuff in the form of kale. Yea it was good, so much so that I also spread it on top of a steak.
But I don’t want to be a tease so I am giving away a jar of the aioli to try out for yourself. Just use the Rafflecopter widget located at the bottom of this post. If you need more motivation, on their website they also had a recipe for hot spinach and artichoke dip with this aioli in it – that has got to be tasty. Get a jar, make it and this sandwich, and then serve it together. And then continue to spread the aioli on everything in sight.
One year ago: Gnocchi with Sausage and Kale
As many of you may already know, Audra of The Baker Chick is bringing a little boy into the world soon. To celebrate, Lauren of Keep it Sweet Desserts organized a surprise virtual baby shower for her! SURPRISE!!! Check out the awesome lineup.
- Bananas Foster Cupcakes from Meriem
- Chocolate-Caramel Tart with Sea Salt from Joanne
- Chocolate Chip Oatmeal Cookies with Brown Butter from Katrina
- Chocolate Mousse Mini Cupcakes from Jennifer
- Cinnamon Nut Stuffed Persimmons from Gina
- Coconut-Cream Meringue Cupcakes from Tracey
- Espresso Salted Caramel Buttercream Brownie Bites from Lauren
- Gluten-Free Cranberry Bread from Jacqueline
- Mini Eggnog Bundt Cakes with Salted Caramel Icing from Kelli
- Mini Gingerbread Whoopie Pies from Julie
- Mini Vanilla Cupcakes with Peppermint Buttercream from Rachel
- Sugar & Spice Layer Cake from Stephanie
Don’t you just love that picture of her??
When I think of of baby shower food, bite-sized items comes to mind. Little food to celebrate a little person! Super creative I know, but these wonton cups are the perfect size by using a mini muffin pan. And they are flipping delicious.
The recipe came from my friend Brandi. The first time she made them, if I had known there were olives and mushrooms involved I may have never tried them but am so very glad that I did! It’s surprising how much I enjoy these wonton cups being that they contain two things I normally put forth a large effort to avoid. I blame it on all the cheesy sausage goodness and crispy exterior.
These wonton cups are best when served immediately. If you somehow have some leftover, do not reheat in the microwave as the wontons will not be crispy. I recommend a toaster oven or regular oven.
The other day I was looking through my disseration to double-check on some information and I found a silly typo. There is a “he” where it should have been “the”. Oh well too late now, it was sent off for printing two weeks ago! I have a feeling I will find more than just one minor typo in there as time progresses. It’s difficult to find every little thing when you are staring at 187 pages of glorious information. Blinded by the light!
While we are on the subject of errors, I specifically bought scallions to garnish this dish and totally forgot. Apparently I was so hungry while taking photos that I didn’t stop to notice or care because all I wanted to to was devour it! With its beautiful colors, creaminess and crunchy topping staring at me, you could hardly blame me. There was also plenty of kick. Mild-taste buds beware: you may way to omit the chipotle and use a mild salsa.
One year ago: Applesauce-Sweet Potato Pancakes
Two years ago: Crème Brulee
Whenever I go to a Mexican restaurant, I tend to gravitate towards certain items every time. One particular thing I enjoy ordering is a cheesy spinach and chicken dish (usually called Pollo Adobe). Inspired by a craving I decided to make single serving enchiladas stuffed with a similar blend of ingredients.
I made them slightly healthier by using whole wheat tortillas and Laughing cow cheese instead of queso and they hit the spot. I actually wish I had made a full-sized batch to have leftovers to enjoy, but thankfully it’s easy enough to make for the next time the craving strikes!
Choosing from the recipes this month proved to be just as difficult as usual for Pass the Cook Book Club. I almost made the Loaded Puff Pastry Sticky Buns but when push came to shove an entrée was more in demand than a breakfast pastry. I had already made ribs for a previous month so I went with the Spicy Macaroni and Cheese.
After Kita mentioned that she thought there was an uneven proportion of cheese to pasta, I decided to double the pasta instead of reducing the cheese. Because when is there ever too much mac and cheese? Also, the recipe originally called for cayenne pepper and sour cream but I did not have cayenne (apparently forgot to add it to my grocery list after finishing it off), so I used chipotle chile pepper and you all know how much I love substituting things like sour cream with Greek yogurt.
In the end, it was much better than the spicy mac and cheese I’ve made before but it wasn’t quite as creamy as some others. However, the flavors definitely outweighed the slightly less creamy nature. I especially enjoyed the textural addition of croutons on top. I will definitely reheat the leftovers in my toaster-oven to ensure those crunch-factors don’t get chewy!
One year ago: Chicken in Basil Cream Sauce
It’s finally cooling down here in Memphis, which means it’s chili time! Normally when I crave chili I gravitate towards the beef version, but sometimes I like a little variety with chicken, known as white chili or in this case ghost chili for the upcoming spooky holiday.
I have shared a white chicken chili before and this recipe today is an adaptation from that. The updates included hominy, red bell pepper, Greek yogurt instead of sour cream, a cornbread topping and served with a chioptle creama. It’s also prepared in a large cast iron skillet so you can throw it in the oven in order to bake the cornbread right on top. Less dishes!
This chili was already a favorite of mine, but the addition of the cornbread topping won me over all over again. The sweetness from the cornbread perfectly balanced out the spiciness of the chili. I chose a boxed mix in order to cut down on prep time but you can use a boxed mix or your favorite cornbread recipe. Just make sure to not overfill the skillet when adding the raw batter, otherwise it will overflow as it bakes and expands.