Wednesday, October 31, 2012

take my word for it wednesday.. quick and easy chili is the ticket this halloween


when the kids were little i made chili on halloween every year.. it was quick, simple and delicious. the first year we spent halloween in boulder city i invited our neighbors over for chili before the girls went trick or treating.. (jake always went out on his own or stayed at the house and set up a haunted front entry way and scared the beegeebuz out of the trick or treaters.)  well i made my typical chili and had made a chili bar with tons of toppings like onions, cilantro, jalapenos, different kinds of cheese, avocado, sour cream, etc., and then on the side i had things like fritos, flour tortillas, corn bread, different kinds of crackers and honey butter.  well they both get their chili and sit down, with just chili and i said help yourself there is plenty load up your chili and they both looked at me like i was nuts (which over the years would become a very common look they gave me) but anyway the wife says we have never put anything on our chili.. then i looked at them like they were nuts.. i said nothing, just chili.. nope nothing.. augh please please try some of the topping you won't be disappointed.. so they did and guess what?? they loved it.. they each had 3 bowls because they tried different combinations.. the wife has since moved on but over the course of our 10 yr. friendship i introduced her to many spices she had never thought of using..i love it when i can do that or when  someone introduces me to something i never thought of..  so if your a plain jane kinda chili person.. switch it up.. add something fun!!


turkey chili

prep time: 10 minutes
cooking time: 30 - 60 minutes (depending on how much time you have)
servings:  4-6

ingredients:

1 lb ground turkey (or beef if you prefer)
2 ( 16 oz) cans chili ready or mexican style diced tomatoes
1 (16 oz) can of kidney beans
1 (16 oz) can of black beans (or pinto it's usually whatever i have in the pantry)
1 package of "hot" taco seasoning or make your own, if i don't already have some made up i will use the pre made package stuff in a pinch..
olive oil

toppings: (optional)

shredded cheese
diced onions
diced pickled jalapenos
chopped cilantro
chopped spicy olives
tobasco
sliced avocado

on the side: (optional)

crackers
flour tortillas
corn bread
fritos

a few turns around your large pot with the olive oil.. heat over a medium high and place turkey in pot and cook until evenly brown and crumbly.. add taco seasoning.. cook for about 2 -3 minutes.. add tomatoes and beans (don't drain them) bring to a boil.. reduce heat to low, cover and simmer for 30-60 minutes stirring often so it doesn't burn.. i then top with diced onions, shredded cheese, cilantro, sour cream, jalapenos and tobasco.  then i serve with the flour tortillas..



enjoy and get cook'n!!

happy halloween.. be safe..

Tuesday, October 30, 2012

mini punkin hand held pies with vanilla glaze


let's first start off with i can't believe it's taken me 46 years make these.. they were so amazing.. so good.. so easy.. so yummy.. my glaze didn't really work out appearance wise.. :( but it still tasted out of this world.. i sat in the back yard sipping a cup of hot tea** and nibbled on these early saturday morning.. with pete standing their tapping his foot.. let's go.. let's go.. you see pete has become quite the yard seller!! we never buy anything ha ha but we sure go look a lot!!



on a completely unrelated note i have a funny story to share.. friday was my 27th wedding anniversary.. yep you read that right i have been married for 27 years!! sheesh i don't feel old enough to be married that long.. but anywho.. over the course of 27 years pete has given me a pretty eclectic variety of presents.  now i have gotten your typical diamond jewelery, gold jewelry, etc.. but he likes to be different.. unique if you will.. so i have received many fishing poles, a compound bow, a 4 wheeler and about 4 years ago he bought me a cvc honda 50 dirt/street bike.. looks like a crotch rocket but it's a dirt bike.. they only made them for a year.. i've never ridden it.. it's never run.. it's never been turned on..so on friday he says.. 

pete: ohh i found someone who wants the honda..
me: ohh really?  who?
pete: a guy from work.. i traded him the bike for a 357 magnum.. *sly little grin*
me: so what your saying is my anniversary gift this year is a 357 magnum?
pete: yes.. *laughing* just think you'll have another story to tell..
me: *eyeroll*

hmmm.. i do tell anyone who will listen about pete's gift giving... like a guy at one of the yard sales.. there was a gun cleaning kit for sale and i picked it up and handed it to pete and said happy anniversary.. and the guy standing in front of me laughed.. so i of course told him about the 357 magnum and he looks at pete and says "it takes a pretty confident man to buy his wife a gun like that, good luck with that.." and walked away laughing!!


for our anniversary dinner i cooked lamb chops/steaks in my iron skillet with butter and garlic.. and served them with twice baked potatoes and asparagus.. it was really good.. the first time i ever had lamb chops/steaks was at louie's basque corner in reno.. i was instantly hooked and for special occasional we love to have lamb..


the next morning i was in a pumpkin mood.. it must have been the crisp air.. the over all feeling that fall is here and the fact that halloween is a mere 4 days away.. i love halloween.. and i love anything pumpkin.. which is why i was surprised i had never made these before.. but pinterest is being inundated with pumpkin recipes and one that is making it's rounds are pumpkin pop tarts.. this is my version of that recipe.. (i always say punkin, not pumpkin, because growing up my dad called me punkin nose.. and then when shell was little i called her shellbellpunkinpie..)

mini punkin hand pies with vanilla glaze

prep time: 10 minutes
cooking time: 20-30 minutes
servings: 16 tarts

ingredients:

1 box of pre made pie crust (or make your own i am not ready for that yet ha ha)

filling: (i made extra to use in my punkin bread pudding, recipe soon)

3/4 cup canned pureed pumpkin (like libby's but not the pumpkin pie filling)
1 large egg
1/2 tsp. cinnamon
1/2 tsp. pumpkin pie spice
1/4 tsp. nutmeg
1/2 tsp. salt
1/3 cup sugar

vanilla glaze:

1 cup powdered sugar
2 tsp. clear vanilla extract
2 tblsp. milk (i put to much milk in that's why mine is so clear and bubbly)

preheat oven to 350 degrees (f)... then in a small bowl mix everything for the filling and set aside.. then roll out pre made dough and using a round biscuit cutter cut out 6 circles, i then balled up my scraps and rolled out 2 more from the one pie crust.. i used the box which has 2 pie crusts so i was able to get 16 total from the 2.. in the center of each circle spoon a little of the filling and fold up like a taco and pinch the ends together.. place them, as your done, on a lined baking sheet (i used parchment paper).. with the tines of a fork or sharp knife poke holes in each mini pie.. cook in the oven for 20-30 minutes.. your looking for them to be slightly golden.. shell thought they could have cooked a bit more she would have like them "crispy".. remove from oven when done and this is also where i messed up i didn't let them cool long enough, i only let them cool about 10 minutes before putting on the glaze and i probably should have let them cool longer but pete and his foot tapping prevented that.. so you might want to let them cool a bit longer than i did.. i dipped them in my glaze but you can drizzle on or spread on.. what ever you prefer..


enjoy and get cook'n!!!

** ohh who am i kidding i was not sipping on a cup of tea i was drinking a slurpee.. you see they are my weakness.. i don't drink coffee or soda but a slurpee oh my.. but it didn't really go well in the photo.. soooooooo the tea is a prop.. i made it for the picture only.. so now you know my secret.. ha :)

Monday, October 29, 2012

chocolate chip pancakes and chocolate chip pumpkin pancakes..


i love chocolate chip pancakes.. i've been making them since i was a kid.. i first had them on a brownie camp out to willow beach..they were amazing and fluffy and ohh so delish.. 


on the other hand blueberry pancakes are the reason i have trust issues.. you see when i was about 7 we stayed at my aunt and uncle's house in california.. and one morning we had a big family breakfast.. even  mommabell and daddybob (grandma and grandpa on my mom's side) where there.. and i took about 5 pancakes.. and daddybob says you can't eat all those and i stuck out my stubborn chin and said of course i can.. (you see i ate like a bird.. one of those kids who you had to beg to eat.. augh why i have no idea i missed out on so many great meals.. ha ha) well daddybob said if you take them you must eat them all.. i said i will.. so i sit down thinking i am about to eat a boatload of chocolate chip pancakes.. and GUESS WHAT!!! they were blueberry pancakes.. augh i hate blueberries.. and i had to eat them ALL which made me despise blueberries even more.. it was horrible.. i did the whole gagging thing where you think your going to throw up.. *shiver* the entire experience was the worst experience ever.. 
*throwing arms over head and laying my head down on the desk*
yes i was this dramatic back then.. it made for a lovely breakfast that day too..


on to a more pleasant story.. every year we go camping to the beach.. it's amazing.. it's beautiful.. it's peaceful.. and every year i make pancakes..it's tradition.. i bring the dry ingredients in a zip lock already measured out and then write on the outside of the bag what is left to mix into the them.. it works out perfect.. 

my dad lovessssss blueberry pancakes so for him i will sacrifice my sanity and make them for him.. this year curtis wanted blueberry, banana and chocolate chip all in one pancake.. jake suggested chocolate chip and bacon.. we went all kinds of wacky this year..


this past weekend i made regular chocolate chip pancakes and pumpkin chocolate chip.. i can't even describe to you how good chocolate and pumpkin is..


now the pictures show syrup on the pancakes.. this is something i don't do.. i do not put syrup on my pancakes.. i know crazy right but i don't like it.. i love it on waffles.. on sausage and on bacon.. but not pancakes or french toast.. and sam went totally wacky she dipped her pancake in syrup then got a piece of sausage and then dipped it all in KETCHUP.. ackkkkkkkkkkk c r a z y i tell ya.. but however you eat them you have to make chocolate chip pancakes at least once.. but guarantee once you make them they will become a regular at your house too..


chocolate chip pancakes

prep time: 10 minutes
cooking time: approx. 2 minutes per pancake 

ingredients:

1.5 cups of ap flour (or whole wheat)
3.5 tsp. baking powder
1 tsp. salt
1/2 tblsp. sugar
1 1/4 cup 2% milk
1 beaten egg
3 tblsp. melted butter
mini chocolate chips (not in the batter i add them while cooking)

if doing pumpkin add to the mix
1/2 tsp. cinnamon
1/8 tsp. nutmeg
1/2 tsp. pumpkin pie spice
4-6 tblsp. pumpkin puree

in a large mixing bowl mix all dry ingredients.. (if going camping put in a zip lock at this point) in a separate bowl whisk together milk, eggs and melted butter (*and pumpkin).. mix dry and wet ingredients together and whisk until incorporated.  (don't over mix they will lose their fluffyness).. warm a griddle over medium heat (camping i have a non stick griddle i use over my gas grill) at home i use either my electric griddle or non stick griddle..(i don't use butter to cook them in i never have) once your griddle is hot pour the batter on to it.. once the pancake begins to bubble around the edges add your chocolate chips (or any other add in) and flip.. you want each side a golden brown.. i then put them on a platter and cover with foil to keep warm until ready to serve.. (camping i have a line waiting for their pancakes so no need to keep warm)

add ins:
blueberries
banana (sliced thin)
strawberries
walnuts
crumbled up bacon (we had maple when camping it was delicious)

my favorite is chocolate chip, walnut, banana whole wheat..

enjoy and get cook'n!!!

Tuesday, October 23, 2012

lightened up chicken parmesan



it's been a week since i posted and i have the best excuse ever.. you see i was camping.. at the beach.. in california.. i cooked a lot but didn't get any photos of food but i will tell you all about it tomorrow our trip was so much fun.. but today is about chicken parmesan.. this is by far one of my kids favorite meals.. however with a trip to hawaii rapidly approaching.. a mere 9 weeks away.. i made a lighted version.. i got the recipe here.. and it was fabulous.. i didn't change hardly anything.. please excuse the photos i actually hadn't planned on sharing the recipe yet (this was only a test run) but it was so darn i good i had to.. if you want to see better photos go the website above her pictures are awesome!!


lightened up baked chicken parmesan

prep time: 15 minutes
cooking time: 30-40 minutes
servings: 4

ingredients:

4 (8 oz) boneless skinless chicken breasts
3/4 cup seasoned breadcrumbs ( i only had plain so i added a tblsp. of italian seasoning)
1/4 cup grated parmesan cheese
olive oil
3/4 cup reduced fat mozzarella cheese (i used sargento 2% skim low fat)
1 cup marinara (i used ragu light and zesty)
cooking spray

pre heat oven to 450 degrees (f).  spray a large baking sheet lightly with cooking spray.  combine bread crumbs and parmesan cheese in pie plate.  brush each chicken breast lightly with olive oil then dip each breast into the breadcrumb mixture.  place on baking sheet and repeat until all are done.  lightly spray the tops with your cooking spray.. bake in oven for 20-30 minutes (depending on how thick your chicken is) turn chicken over and bake another 5-10 minutes..(your looking for an internal temperature of 160-165 degrees)  remove from oven and spoon 1 tbslp. sauce over each chicken breast and then top with the cheese.. bake for another 5 minutes or until cheese is melted. i served with a crisp salad.. it was really really good..

enjoy and get cook'n!!!

Tuesday, October 16, 2012

so nice i am posting twice.. chicken and dumplings



when i woke up sunday the air was brisk.. (ok not brisk per say..) it was about 65  and then mumbling so you can't hear me.. it heated up to about 80... but *perking up* for a moment there it was border line brisk.. any way.. i felt like i needed to start cooking fall meals.. (and possibly dressing a little more fall like the day before i had on a skort, tank top and flip flops) the first thing i usually make as soon it feels a little cooler is chicken and dumplings... what's funny is when i looked up my recipe on here i had in fact made it exactly a year ago this past weekend that post found here.... i just love chicken and dumplings it brings back such great memories, this recipe is my moms from a bagazillion years ago.. (not sure she would be happy me saying she was a bagazillion years old but you get the idea.. it's from forever ago..) since i love it so much i thought i would share it again.. you won't be dissapointed when you make it either..


prep time: 20 minutes
cook time: 1 1/2 - 2 hours hours
servings: 6-8

ingredients:

for the chicken

1 large fryer chicken, neck and gizzards removed
1 onions, diced large
3 carrots, peeled and diced large
3 celery stalks, diced large
2 large cans of chicken broth (if it doesn't cover your chicken and veggies add water until it does)
salt and pepper

dumplings

3 cans of refrigerator biscuits
flour

put all the chicken ingredients in a large stock pot or dutch oven.. bring to a boil then reduce heat to a simmer for about 1 hour to an 1.5 hours  (your chicken should be falling off the bone when done).. once chicken is cooked, remove from heat.. remove chicken from pot to a medium bowl and allow to cool.. pour your chicken broth through a strainer and discard veggies.. pour brother back in your pot and put it back on the stove over medium low heat.. meanwhile remove your chicken from the bone and shred.. disgarding bones and skin.. add chicken back to broth.. salt and pepper.. for drumplings remove from can and roll out each biscuit onto a floured surface about 1/4 of an inch thick.. using a pizza cutter or sharp knife cut dough into rectangles.. bring your broth up to a boil and drop in dumplings and cover and cook for 5 minutes.. reduce heat to low and cook approximately 20 more minutes or longer.. it will start to thicken up.. taste and see if you need more salt but i definately add more pepper a generous amount actually.. (just love pepper) serve hot with a dash of tobasco.. yumm..

tip: in a pinch when i have made this and i used flour tortillas as my dumplings..

enjoy and get cook'n!!

Monday, October 15, 2012

super easy creamy tomato soup


tomato soup is my all time favorite soup.. lobster bisque and clam chowder compete for close second but there is something about tomato soup with a grilled cheese that reminds me of home.. reminds me of my childhood and just gives me a warm fuzzy feeling inside.. strangely enough pete does not like it.. hates it in fact.. *eyeroll* how could you hate tomato soup.. well he had to be out of town the other day for business so i decided to make me tomato soup.. it's sooooooooo easy.. as in super easy.. you'll never buy canned soup again!! and good..


easy tomato soup

prep time: 5 minutes
cooking time: 30 minutes
servings: 4-6

ingredients:

2 tblsp. butter
2 tblsp. flour
2 cups skim milk
1 28 oz. can italian style crushed tomatoes
1 can of tomato paste
handful of chopped basil and oregano (i ended up sprinkling italian dried herbs on the bowl in the photo)
non fat greek yogurt or low fat sour cream for garnish (optional)
red pepper (optional)

in a saute pan over medium heat melt your butter, when melted added your flour and whisk for about 1 minute then add milk and keep whisking for about 3-4 minutes it will start to become thick.. once it's a good consistency add your crushed tomatoes, tomato paste and herbs whisk together until all is well incorporated.. then cook for about 20-30 minutes on low.. (if you prefer a totally smooth soup you can either use your emulsion blender at this point or put in your stand blender and blend until smooth, i prefer it with a little bit of texture and the crushed tomatoes provide just a hint).. for a different flavor you could use fire roasted tomatoes.. or change up the herbs. i served with a dollop of sour cream and some crushed red pepper.. i made a grilled cheese sandwich and it was soo good.. hit the spot perfectly!!


enjoy and get cook'n!!!

Thursday, October 11, 2012

roberto's sauce with grilled tuscan chicken..

 
first let me start off by apologizing for the quality of the photos and the strange blue hue surrounding them.. when i got home yesterday it was pouring rain.. another rain storm like our last flood.. and just as i walked in the back yard it stopped for about 20 minutes and sliver of light poked through the clouds and i tried to take advantage of it.. however looking at them now i can see it made the photo funky.. so.. sorry.. but i wanted to share this recipe with you.. it's called roberto's sauce because well roberto taught it to me.. and after he made it for me i made it probably once a week for a year.. then completely and totally forgot about it and sadly him until recently.. roberto was a boy from italy who came to live with my parents for the summer i am going to say in 1990 or maybe 91.. my brother was away in law school and my mom had a friend/work acquitance who lived in italy and his son wanted to come to vegas so my mom said he could live with them and stay in curtis' room.. he was extremely shy and didn't speak very good english.. but the boy could cook.. and cook well.. he would take bacon, fresh tomatoes, fresh herbs and cook it together and it was so light.. so flavorful.. so delicate.. i even made it for pete's family one time and pete's sister when she got home to reno made it for her family and it became part of their monthly repertoire.  she would sometimes add fresh shrimp and scallops!!
 
back then i had a little business where i made "herb baskets" i would get really pretty baskets and line them with a garbage bag then add pete moss then add the dirt and add different herbs.. i would include little scissors so you could snip your herbs and a small shovel.. they were very cute.. i would also add a recipe that would best highlight the herbs in the basket.. and roberto's sauce was my number one "seller".. wow that's alot of memories in one post.. i hadn't thought of my basket business, roberto or curtis in law school in very very long time..

i think it's great to refresh a recipe  from your archives.. re-create it exact or modernize it.... this one is still as light and delicate.. i do have one confession to maki.. i never wrote it down for myself heck i gave it our willy nilly to anyone who asked but back then i thought i would have a wonderful memory and never forget anything.. *eyroll* the huberous of the young.. i am not sure if it's the true version of roberto's sauce.. (if anyone reading this is someone i gave the recipe to please share) i think this version is pretty darn close..and i added some grilled chicken to it.. it really was a nice end of the summer meal.. we went from 90+ to 60+ in a matter days around here.. fall has arrived..
 
(i will search my grandmother's recipes and see if i gave her the original version.. if so i will update this post..)


roberto's sauce
 
prep time: 25 minutes
cooking time: 30 minutes
servings: 4-6
 
ingredients:
 
6 slices of bacon cut into lardons
2 lbs. ripe tomatoes, seeded and diced
3 cloves of garlic, minced
1 tblsp. fresh thyme and oregano, chopped
1 tsp. crushed red chili flakes
1 pound angel hair pasta, cooked according to package directions
1/4 cup chiffonade basil
parmesan
 
in a large saute pan over medium/high heat render down your bacon... you want it cooked but not "crispy" once it's cooked add your garlic and saute for about 2 minutes.. then add your thyme, oregano and chili flakes and saute for a bit more about 2-3 more minutes.. then add your tomatoes.. lower heat and cook slowly for about 15 or so minutes.. (ok here is where i can't remember if he added a can of tomato sauce, or chicken broth or nothing so i opted adding a little pasta water..) cook your pasta according to package directions..  right before your ready to drain your pasta laddle a 1/2 cup of the pasta water and add to your sauce.. then drain your pasta and add the drained pasta to the sauce..add parmesan and basil and toss well.. serve hot..
 
tuscan lemon chicken (recipe inspired from ina garten's found here...)
 
prep time: 10 minutes
cooking time: 20-30 minutes
servings: 4
 
4  boneless skinless chicken breasts
1/3 cup of olive oil
zest and juice of 2 lemons
3 cloves of garlic, minced
1 tblsp. fresh chopped thyme
salt and pepper
 
salt and pepper your chicken and set aside.. in a small mixing bowl whisk together olive oil, lemon zest & juice, garlic, thyme, salt and pepper.. place chicken in ceramic or glass dish.. pour lemon marinade over chicken.. cover chicken and place in fridge for at least 4 hours or overnight..  turn the chicken 2-3 times while marinating..  when your ready to grill get your grill ready to medium/high heat.. place chicken on grill and grill about 10-15 minutes on each side.. basically you want the internal temperature to be 165 when done.. when done remove chicken and allow to rest for about 5 minutes before slicing.. i sliced it and served it over the pasta..

Wednesday, October 10, 2012

take my word for it wednesday.. i am almost 46..

well the time has come that i must say good bye to 45 and hello to 46.. sadly i wasn't able to complete my 45 by 45 (which was a challenge i gave myself to cook 45 things before i was no longer 45 and that i had never made before).. i will still continue to work on the list and ultimately complete everything.. EXCEPT! i won't be cooking with goat or cooking a whole pig.. those where pete's ideas and well they were dumb.. ha ha just kidding but seriously not something i want to do.. and i actually have completed a lot that i didn't post.. for whatever reason i didn't photo it or it didn't turn out the way i wanted.. so no proof.. you'll believe me right?? i did complete the following and was able to "document" them.. and for the some of the ones i didn't complete i have added a link to the ones i intend on trying.. so let's change it to 45 by 46 1/2.. ha ha

 
 
 

 

 
 


 
 
 
 
 
 
 
 
 
lightened up bread pudding



apple bundt cake



perogies



braised short ribs

now on to the ones i didn't accomplish but still want to try.. these recipes below might help..
 
 

Tuesday, October 9, 2012

cheesy taco egg rolls w/ spicy sour crema


i love eggrolls they are one of my favorite things from an asian restaurant.. and making them at home is easy.. see my recipe here.. now i like to fill them with other interesting combinations.. this time i made my taco meat and since i had left over egg roll wrappers.. this dish was born.. it was really good.. i will be making these again as an appetizer for sure next family gathering..


cheesy taco egg rolls

prep time: 10 minutes
cooking time: 10 minutes
servings: 12 appetizers

ingredients:

1 lb. ground turkey (or beef)
taco seasoning either pre-packaged or make your own (recipe below for mine)
1/2 cup water
pico de gallo (my recipe here..)
shredded cheddar cheese
oil for frying
spicy sour cream (i take 1 cup of low fat sour cream 1-2 tbls. of pico pica (hot sauce) and whisk together.. cover and put in the fridge until ready to use)
salsa (optional for dipping)
gaucamole (optional for dipping)

in a medium pot over medium high heat brown your ground turkey until no longer pink.. take 1-2 tbls. of the taco seasoning and mix well with the meat.. add 1/2 cup of water and heat for about 5 minutes.. you don't want it liquidy if you use ground beef you probably need to drain it before adding the seasoning and water..) remove heat and allow to cool.. then pre heat oven to 400 degrees (f).. then have a little bowl of water ready and get out your egg roll wrappers once the above mixture has cooled.. take your wrapper have a corner facing you.. should look like a diamond.. put about 1 1/2 tbls. of taco meat across the center of the egg roll wrapper.. (corner to corner) then add your pico and cheese..  (if you check out this website here there are step by step photos...) now fold the bottom up and over the filling.. fold in the two side corners, making it like an envelope.. dab your finger in the bowl of water and run along the exposed corner then roll everything up like a burrito.. place seem side down on a baking sheet.. once they are all made heat 2 tbls. of oil in an iron skillet.. (your not deep frying your pan frying..) once the oil is hot fry them for about 2 minutes each side they should be lightly browned on all sides. i then placed them on a lined baking sheet and placed them in oven for about 4-5 minutes to get them extra crispy..



taco seasoning

2 tblsp. of chili powder
1/2 tsp. each of garlic powder, onion powder and paprika
2 tsp. each of cumin and crushed red pepper
salt and pepper to taste

mix all together and store in an air tight container any left overs.

Friday, October 5, 2012

TGIF and bacon wrapped stuffed jalapenos!


i like.. no i can honestly say i love my job.. i enjoy the people i work with and the job itself.. but... i really really really love fridays!! (well who doesn't) and there is nothing better than sitting out back by the fire pit.. enjoying a cold beer with some tasty appetizers.. and these little babies are probably the easiest apps i've made in a long time..  i've been making them for years but had forgotten about them.. how i have no idea.. i guess it's that oldtimers i am getting.. but i saw these here on pinterest and was reminded of how easy and yummy these are..

i mean they have what 4 ingredients.. jalapenos, cream cheese, bacon and cajun seasoning.. that's it and if you don't want.. don't use the cajun seasoning.. i just happen to like it with the bacon.. gives it a little kick against the sweetness of the cheese.. and don't fear these are not too spicy..



bacon wrapped cheesed stuffed jalapenos! (even the name sounds awesome)

prep time: 10 minutes
cooking time: 40-45 minutes
servings: 24 apps.

12 jalapenos cut in half and seeds removed
1 small tub of 1/3 less fat cream cheese (room temperature)
12 pieces of bacon cut in half
cajun seasoning like tony chachere's


pre heat your oven to 375 degrees.. take a lined baking sheet and place a rack on it.. (i cooked them without the rack and while they tasted totally delish they where sitting in the bacon grease and made for a mess) take your cut and seeded jalapeno and spoon in some cream cheese filling the cavity of the pepper then wrap in a slice of bacon and place on your rack.. continue all the jalapenos are stuffed and wrapped.. put in the oven and bake for about 40-45 minutes!


Thursday, October 4, 2012

sweet and spicy party sliders

we had my cousins over for dinner last weekend.. remember i bragged about them here.. i also made spicy buttermilk onion rings.. and if you haven't tried them they are a must.. both my cousins' business and the onion rings!!
(ohh i was reminded i didn't make the onion rings for them i made them the next day... oops my bad..  sorry you missed out they were good..)
 
when i asked my cousin, danny (he goes by dan now but well i know him as danny) what he wanted for dinner he picked the "spicy slider" option.. which delighted me, i love sliders.. i order them whenever i see them on a menu.. they are so cute.. i ended making 4 different kinds..
and they were all yummy (or so i think ha)!!
 

i made spicy lamb sliders my recipe found here..


then i made spicy italian burgers..  recipe coming next week.. soo simple tho i basically took hot italian sausage added more crushed red pepper made burger patties... grilled them.. in the mean time i sauteed onion, red and yellow pepper with a dash of cayenne.. and topped with some marinara that i  added about a 1/2 tblsp. of crushed red pepper to.. super simple.. yet very flavorful and good.. this one above didn't have it (i forgot for the picture) but i served them with a slice of provolone.. and a squeeze of lemon..

 
i also served my favorite turkey burger ever.. my spicy turkey slider recipe found here..


and then these hot spicy little guys, which are my pepper lover crunch burgers.. they had jalapenos, habaneros and thai chilies in the meat and topped with hawaiian spicy bbq chips.. talk about hot.. but omg soo freaking good!!

pepper lover crunch burgers

prep time: 10 minutes
cooking time: 10 minutes
servings: 8 sliders


1 1/2 lbs. ground hamburger
1 jalapeno, habanero and thai chili, cut in half, seeds removed and then ran through a food processor and made into a paste (add more peppers if you want a more intense heat.. or even leave in the seeds which adds even more spicy.. always be careful and wash your hands after handling peppers)
salt and pepper
2 to 3 tsp. crushed red pepper
sweet n spicy hawaiin bbq kettle chips (or any spicy chip you enjoy)
olive oil
split hawaiian sweet rolls

Combine meat, pepper paste, salt, pepper and crushed red pepper then form into 8 little burgers. Grill over a medium/high heat.. about 4-5 minutes each side..  brush your rolls with a little olive oil and grill them also.  remove from heat place the burger patty in your cooked roll and add crushed potato chips.. then add any other condiment you like... i offered pickles, onions, tomatoes, fry sauce, etc..

enjoy and get cook'n!!