- 24 medium fresh jalapeno peppers
- 1 package (8 ounces) cream cheese, softened
- 3 cups (12 ounces) finely shredded cheddar cheese
- 1-1/2 teaspoons Worcestershire sauce
- 4 bacon strips, cooked and crumbled
- Cut jalapenos in half lengthwise; remove seeds and membranes. In a large saucepan, boil peppers in water for 5-10 minutes (the longer you boil the peppers, the milder they become).
- Drain and rinse in cold water; set aside.
- In a small bowl, beat the cream cheese, cheddar cheese and Worcestershire sauce until smooth. Spoon 2 teaspoonfuls into each jalapeno; sprinkle with bacon.
- Place on a greased baking sheet. Bake at 400° for 3-5 minutes or until filling is warmed.
- 1- can of white kidney beans, drained and rinsed
- 1- jar of marinated artichoke hearts, drained
- 2- Tablespoons of Olive Oil
- 2- Tablespoons of fresh lemon juice
- 1/2 clove of garlic, coarsely chopped
- 1/4 cup of fresh parsley or 1 Tablespoon of dry
- 1/4 teaspoon of sea salt or kosher salt
- pepper to taste
- dash of hot sauce
- Place all ingredients into a food processor and blend until smooth. Serve immediately with chips or crackers. Can be wrapped up and stored in refrigerator for up to one week.
- 1 Jar of Marinated Artichoke Hearts
- 1 Cup of Mayonnaise
- 1 Cup Parmesan cheese
- 4oz Dice Green Chilies
Who is looking for a new recipe? Anyone? Well, guess what, I actually have one! Wow I know, right. I actually cooked. Now in all fairness, I have slacked on cooking for one very simple reason .... I so beautifully tried to filet my finger a month ago. Needless to say I have not felt like cooking. It is slowly on the mend though, and Bill's garden is slowly growing; so I figured why not take a stab (or in my finger's case "slice") at it, and whip up something incredible.
This recipe is a dime a dozen, I know, but today I am sharing Bacon/Cheese Stuffed Jalapeno Peppers. Out of all the recipes available, which as we all know are endless, this one is by far hands down my favorite. The originally recipe comes from Taste of Homes - Easy Cheese Stuffed Jalapeno. What I absolutely love about this particular recipe is that the bacon is minimal. Now do not get me wrong, I do enjoy bacon; however sometimes bacon wrapped around the jalapeno is too much for my taste buds. Instead, this recipe allows for just a hint of bacon flavor that is easy to chew.
To begin, boil water in a medium sauce pan. Simple, right? Next make sure to put on some gloves? I especially needed to do this because I did not want those seeds touching my "butchered" finger.
Rinse your jalapenos.
Cut the jalapenos in half, and carefully remove the seeds. I like to use a small paring knife to help loosen the membranes. Rinse the jalapenos again to try to remove any residual seeds.
Transfer the halved jalapenos to the boiling water. Boil for 5 to 10 minutes, depending on how hot your prefer your jalapenos. I only boiled it for 5, and even Bill thought this ones were hot.
As the jalapenos are boiling, begin the filling by placing the cream cheese into a bowl.
Add your colby-jack or cheddar cheese. We also use colby-jack in our house.
Pour in the Worschisure sauce
Next add your bacon. I know it is disappointing, but I cheated and used bacon bits. I realize actual bacon tastes much, much better!
Now mix all the ingredients for your filling. I used my hands, well right hand. Nobody needed the left, middle finger touching their food! Maybe one day when it actually heals I will share a photo. Or maybe one day I will actually write a satire about kitchen rules!
Drain your jalapenos, and allow them to cool for about 15 mins.
Stuff about two tablespoons of cream cheese into each jalapeno half.
Top with remaining cheese and remaining bacon bits. Cook for 15 minutes on 350 degrees Fahrenheit
Last step, enjoy!
There are so many parts of Spring that I love. I look forward to the warmer weather, the blooming flowers, the activities (golf, hikes, baseball), and various events such as Easter and Memorial Day weekend. Truthfully, I am the opposite of the "white" girl awaiting her Pumpkin Spice Latte, scarf, boots, and cozy clothing (my sister); I am the "white" girl awaiting her flippy-floppies, capris, iced tea, and of course Artichokes!
Have I mentironed that its Artichoke season? Oh, I have? Well, did I mention that I love them? Oh, I did? Okay, so given my love of this difficult to navigate vegetable, it was only matter of time before I would post how to prepare a fresh one. So, for those who love them, this is how I prepare a fresh artichoke; and for those who find them intimidating, sit back and learn how easy they truly are to prepare.
To begin ... yes you guess it, gather your artichokes. Thankfully Smiths Food and Drug has had these bad boys on sale!
Next cut off the top of the artichoke. Also clip the tops of the remaining leaves.
Rub some lemon on the top of the artichoke. This is supposed to help stop the artichoke from going brown.
To cook/stem the artichoke fill a pot with water. Place the artichokes in the pot. Slice up a lemon and add the slices to the pot. Stem for 30 to 40 minutes depending on the size. If you would like to steam in a crockpot set it on low for 6 to 8 hours, or high for 3 to 4 minutes.
Once completely cooked, a butter knife will go easily go through the stem, eat with lemon butter or mayonnaise.
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Last Sunday was Orthodox Easter, for many people the notion of a later Easter is odd. In fact, my own “outlaw” sister look at me like I was crazy when I told her I had to attend midnight mass for Easter. It is true though, Easter in my family has almost always been a little later than the traditional “western” Easter. Why? Because Easter in the Orthodox Faith is observed be after Passover.
In my community the concept of a second Easter is not foreign. Instead it is simply referred to as “Greek Easter,” because this area was settle by two kinds of people; Greeks and everyone who wishes they was Greek. Just kidding, there is some Big Fat Greek Wedding humor for you. Anyway, seeing the “odd” Greeks circle the outside of church during the Good Friday evening service is normal in Carbon County.
Although I could easily write, and probably, should write some posts explaining the services and traditions that surround an Orthodox Easter, I will not. Mainly because I feel that I would not give this beautiful event/tradition justice. Trust me when I say the services are one of a kind; and trust me when I say they are very traditional.
Since I tend to be all about the food, next year I plan to write more posts to discuss the common foods associated with the Greek Easter celebration. The typical Greek Easter meal includes: Greek Easter Sweet Bread (tsoureki); red eggs, to represent the tomb of Christ; Kokoretsi, the Greek Easter Appetizer and not for the faint of heart, aka me; lamb roasted on the spit; and koulorakia, hey this link is mine!
Every year we spend Greek Easter with family friends who pull out all the necessary stops to host a traditional celebration! They even have the fresh lamb roasting on the spit. Given their generosity in preparing a majority of the food, everyone else brings the additional dishes. Although I was told not to bring anything, this year I brought Lemony Artichoke and White Bean Hummus! Hey, I am Greek, what would you expect, chances are I am bound to show up with food! I come by it naturally, honestly!
I doubt that Lemony Artichoke and White Bean Hummus is a traditional Greek Easter Appetizer; but I did think it would be a perfect Spring/Easter Appetizer. This recipe was adapted, okay really there were little to no changes, from Run Wiki. Trust me when I say it is delicious, and does not taste like a majority hummus recipes.
To begin, gather all your ingredients.
The White Kidney Beans, which I made sure to rinse and drain! I know, I know this is so far very challenging.
Your jar of marinated artichoke hearts that have also been drained.
Two tablespoons of Olive Oil. You may need to add a little more further down the road, depending on if you use a food processor or blender. Can you guess which one I used?
Next slice up your lemon. I probably did not need to share a photo of this, but I am proud of this one!
Add two tablespoons of lemon to the mixture.
Coarsely chop a half a clove of garlic. Can you guess where it goes? Yes, it is true, it goes into the mixture.
Finally, season the mixture with parsley (I used dry, but fresh would be better), sea salt (I used kosher but either works), pepper, and a dash of hot sauce.
Blend all ingredients until smooth. I used a blender because, well I do not have a food processor. This part slightly slowed me down. The mixture needed additional olive oil to help it become smooth.
Once the mixture is blended serve with chips, crackers, or pita slices to enjoy! (Sorry I do not have a better photo of the final product, but like I mentioned it went to a friend’s house.)
When I think of how far my cooking and baking skills have progressed I smile because I like to think they have dramatically improved over the years. Lynden or my family may or may not agree, but I promise my skills have improved. Cooking and baking slightly frightened me. Seriously, I was that girl in your high school cooking class that burned water! Although I struggled with cooking meals, other than scrambled eggs, and baking desserts not from a box, I never struggled with appetizers. Okay maybe there have been a few mistakes along the way; but appetizers were the first item I felt confident that I could successfully bake/cook/mix.
Perhaps my determination to learn how to cook appetizers is attributed to my mother’s annual Christmas party, or it is because I never felt pressure because I knew a better meal would follow. I mainly belief it is because of one simple fact … I am a grazer who could eat all day; and what better to graze on than appetizers?
The appetizer I am sharing today is actually an Artichoke Dip. I know, I know, it is nearly impossible to screw up dips. This one however does require cooking on the stovetop. Should you fail to pay attention to the stovetop you could end up burning down the house; or at the very least setting off the fire alarm, and annoying anyone napping nearby.
Okay before I begin I just want to say, I love artichokes. In my 28 years of live I have yet to come across an artichoke dish I did not enjoy. Whether it be fresh, jarred, or frozen I love to eat artichokes. One of my favorite artichoke recipes happens to be an Artichoke dip. So please forgive me and understand that I my opinion is biased, but this is the best dip you will ever taste.
Unlike some Artichoke Dip this one is very basic but flavorful. My mom originally received this recipe from her late friend Stacy. What I love most about recipes from family members or friends is how they remind us of that person and the memories we shared, especially if that person has passed away. Each time I make this recipe, or eat it at one of my parent’s houses, I immediately think of Stacy. She was a unique, eccentric woman who dared to be different.
Okay now that I have shared a history of this recipe it is time I share the actually recipe. As I mentioned it is extremely simple. To begin gather the following ingredients:
Start by dicing the artichoke hearts and placing them into a medium saucepan. If your artichoke hearts are quarters, or if you are using a Crock-pot to warm the dip, feel free to skip this step. Trust me I have several times and it tastes the same. The artichoke hearts I had were full and therefore needed a little dicing.
Next add a 4oz can of diced green chilies, mayonnaise, and parmesan cheese to the saucepan. See, simple. Over medium heat warm up the mixture. Remember to occasionally stir the mixture, you know to not set off the fire alarm. Okay I am teasing, but obviously burning the dip would result in a recipe fail.
Once warmed serve with a nice cracker, such as a Triscuit, or a tortilla chip.Read more link tex