Showing posts with label Jalapeno. Show all posts

My favorite side dish (that is frequently the main dish here)  

Posted by Emily in , ,

I make these jalapeño "poppers" pretty often. They're so fast, they have 3 ingredients (unless you decide to tweak them a little) and most important- they're SOOO yummy!


I was texting with my sister, describing these awesome morsels and decided to whip up a batch (I had just purchased the ingredients earlier today anyway). I took pictures along the way.

Preheat oven to 375 degrees (mine is convection so it adjusts down 25 degrees automatically).

IMG_2028

Assemble the ingredients: fresh jalapeños (try to get uniform size and avoid really thick ones), Tofutti Better Than Cream Cheese (or regular cream cheese or another cheese you like), and Turkey bacon. I accidentally bought the regular instead of extra lean like I normally do (or use real bacon or vegetarian bacon). You can tweak the kinds of cheese and add seasonings if you want (ranch dressing mix powder works well), but I mostly like to keep it simple. The Tofutti tastes just like cream cheese in my opinion and has far fewer calories and fat. The turkey bacon of course has fewer calories and fat as well- which means I can eat more of these haha!

IMG_2021

Cut jalapenos in half lengthwise (wear disposable gloves from this point on if you're like me and can't keep from touching your eyes after cutting peppers):

IMG_2022

Use a smallish spoon to remove the seeds and ribs.

IMG_2023

Use the spoon to spread some cream cheese into each half. I don't fill all the way to the edge, but feel free if you'd like:

IMG_2024

Using one slice of bacon per whole jalapeño, cut the bacon in half like so:

IMG_2026

Place on baking sheet with some foil and bake for 30 mins or until bacon is crispy:

IMG_2027

That photo turned out a little too blurry and I already plated up, so here's a photo of my plate with half a Morningstar Farm Riblet (so good!):

IMG_2032

I took all these photos with my iPhone. I have a camera but it is so slow and difficult to adjust with lighting I just went the easy route. I'm currently putting money aside for a new camera, so my photos will look much better soon. Also, I wasn't being too artistic about displaying the food.. If you want that, check out Pioneer Woman (which is where I got the original recipe)!

Dinner's served :)

0 comments »

Relish Me This  

Posted by Emily in , , ,

I started making this Jalapeño Pickle Relish the same day that I made the Pickled Garlic; I let the chopped veggies soak overnight in the fridge and finished the recipe the next day while DH was at work (he was complaining about the vinegar smell-which admittedly was pretty strong).

It turned out a bit too sweet and not spicy enough for me, but still pretty tasty. Next time I'll just add some more jalapeños and a bunch of garlic and it should be perfect. I got four bottles from this recipe, which should last me a few months!

I also slow-roasted some jalapeños on the stove to make some hot sauce. All you do is pour 1/2 cup of oil (I used olive oil) into a large frying pan and add your jalapeños. Turn on the heat to a pretty low setting- according to my neighbor (who gave me this recipe) the slower the roast, the better the taste. Cover them with a lid and let them roast for about an hour, shaking the pan every once in a while to turn the peppers. I lifted the lid to take a picture, but I don't recommend that- hot oil flying out at you is no fun!

Pull off the stems, puree the peppers in your blender until smooth (or semi-smooth)- and you have yourself some awesome hot sauce. You can see I added garlic to the pan while I was roasting the peppers- don't do that; they turned out hard as rocks. Just add the garlic to the blender. It's kind of sweet and very spicy- this one gives you a slow burn that tends to sneak up on you! It's delicious on the tamales my neighbor gives me once in a while.

0 comments »
Older Posts >>