Triple Dipped Jalapeno Poppers

 

WOW!!  It’s been a LONG time since I posted a recipe — I’m a lot embarrassed!  But, hopefully, to make up for it, you’ll enjoy this yummy recipe.

We got in the mood for junk today, and made these really amazing jalapeno poppers.  We found the original recipe (for 32!) and adjusted as needed.

I’ll say this — These were amazing.  Next time, I’d love to try this with smoked cheddar, or instead of cheddar at all, just cream cheese with green onions (scallions), chopped fine as the stuffing.

I hope you enjoy as much as we did :)

Triple Dipped Jalapeno Poppers

(makes 12)

4 Ounces of Cream Cheese or Quark, bring to room temperature
2 Ounces of Shredded cheese – cheddar (or a mix of cheddar and Monterey Jack)
1 teaspoon Bacon pieces
6 Jalapenos
1/2 cup milk
1/2 cup flour
1 cup bread crumbs (home made are best!, but otherwise, a decent brand, unseasoned)
Oil for deep frying

In a small mixing bowl, mix the softened room temperature cream cheese with the shredded cheese and bacon pieces.

 

Prepare the jalapenos as follows:  thin slice off the stem, then slice the jalapeno in half lengthwise.  Using a spoon, remove and discard the seeds and white of the inside of the pepper.

 

Stuff each  half of the prepared jalapeno with the cheese mixture.

You can slightly overfill these.

Place milk and flour in two separate bowls.  Dip each stuffed jalapeno in milk, and then into the flour.  Place on a rack or board.  Once you have finished dipping all you have, allow to set for 10 minutes.

Discard the flour.  Pour 1 cup of bread crumbs into a bowl.

Once the jalapenos  have set for 10 minutes,  dip each stuffed jalapeno in milk, and then into the breadcrumbs.  Place on rack or board and allow to set for 10 minutes.

Repeat one last time (yes!! I swear, this just MAKES these perfect) –  dip each in jalapeno in milk, and then into the breadcrumbs.  Place one last time on the rack or board and allow to set for 10 more minutes.

Once the last set up has completed,  heat the oil to 365F or 180C.  Slowly put a few pieces into the oil at a time.  Don’t overload the oil.  Cook for 2-3 minutes, turning once or twice.  Remove to a rack to drain the oil (or place on paper towels).  Cook remaining stuffed jalapenos.

 

Serve immediately. 

Hints:

1.  Make a large batch of these, but only partially cook them – cook for 1 minute, just giving them a light brown crust.  Drain on a rack.  Place each popper on a baking sheet, and freeze.  Once frozen, place in a zip top bag.  To finish the cooking, heat the oven to 400F or 205C.  Cook frozen for 8-10 minutes, or until hot.

2. You do not have to use jalapenos.  Use a less “hot” pepper such as chili peppers.

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I really need to learn how to make potato salad for 6 people, instead of 20…ha.

Anyone need some really yummy potato salad??

 

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Homemade Kettle Corn

Summer brings memories of circus, fairs, carnivals, street festivals, fleas, farmers markets and the foods that go along with them.

I’m talking Corn Dogs, Fried Dough (Fry Bread), and the sweet & salty Kettle Corn that you thought you could only have on a hot summer afternoon, while standing in line for the Tilt-A-Whirl!

Kettle Corn, made on a large-scale for the fairs & festivals, usually involves a dedicated machine, with big copper pots.  However, Kettle Corn is really easy to make at home.  The trick is to constantly shake the pot.  Constantly.  And remove the pot when the kernels are popping every 2-3 seconds, and then keep shaking.

It does take a bit of practice to get this right — the sugar can burn too easily, if the heat is too high.  Make sure you are on a medium setting, and use an old pot – one that has seen  better times.  Burned sugar happens and it is a pain to clean.

I hope you enjoy this as much as we always have :)

Homemade Kettle Corn

1/4 cup vegetable oil
1/4 cup white sugar
1/2 cup popcorn kernels
1/2 teaspoon salt (or to taste)

Heat the vegetable oil in a large pot over medium-high heat. Once the oil is hot, stir in the sugar and popcorn. Cover and shake the pot.

Keep shaking the pot during the entire cooking process, to help keep the sugar from burning.

When the popping slows to every 2-3 seconds, remove the pot from the heat, and continue to shake until the popping has stopped. This will really keep the sugar from burning.

Pour the popcorn into a large bowl, salt to taste, and stir to break up any clumps, and allow to cool.

Once cool, store in ziplock bags…if you have any left ;)

Enjoy!

Variations:

  • Use brown sugar, for a “caramel corn” taste
  • Add in a teaspoon of cinnamon
  • Add in 2 teaspoons maple flavoring, and 1/3 cup of walnuts
  • Add in two tablespoons of your favorite hot sauce.  After you’ve poured out the popcorn, sprinkle with Cayenne Pepper
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251k

Wowsa

251,306 visits to this blog.

Not bad at all.

I should write more ;)

 

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What the heck?!?

Food…What is it about food?  I’m either into it, and creating recipes like mad, or it’s Ritz Crackers and cheese or Shredded Wheat for dinner.   And I’m stuck in that rut of cereal for dinner, or the easiest meal I can come up with.  Lately, it’s been my local market for a pre-made salad, or a rotisserie cooked chicken.  Or Trader Joe’s for whatever freezer stuff they have on sale.

All of which means I’ve been eating like crap.  Not enough good healthy foods.  My feeble attempt at trying to start cooking again has led me down the path of “buy stuff I am not going to cook that will rot away in the refrigerator”.

Take a look over there to the right of your screen and you’ll see the archive listing.  November 2010 was my last post?!  Really?!?  What the heck have I been doing for all these months.

Oh, yeah.  Cereal.

*bangs head on desk*

The most adventurous I’ve been able to come up with is a rhubarb pie, and even that little bit of simplicity sucked.  My pie dough looked as though a first time baker had done it.  Worse, perhaps, because my first pie dough was really good!

I’m going to try and start with some simple things this coming weekend.  I’m going to a picnic/bbq/fireworks/alcohol..thing.  I’ll make a couple of items:   Some chicken cutlets.  Some potato salad.  Some fruit salad.  Nothing mind blowing, just good, wholesome dishes.

I guess we’ll see.  If you start seeing posts here, I’ve found my food grooooove again. Otherwise, I’ll be back later.  Really.

 

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The Best Chicken, Onion, Mushroom and Bacony Goodness Sandwich

A good friend of mine and I are long time users of reddit. We were discussing /r/secretsanta the other day, and talking about reddit’s favorite foodage: Bacon, which has totally inspired this recipe (as well as a secret santa gift or two ;D )

Before you continue reading this recipe, please contact your physician, to get prior approval. Or take your cholesterol medication. Either way, be warned — this is full of bacon goodness!

Both of us really like Philly Cheese Steaks, and his suggestion was to use chicken to change it up.

That got me thinking about flavor profiles, and how good a bit of bacon would be, with some onion, mushrooms and chicken. All on a fresh soft bread/roll. Oh my. Bacon goodness!!

A smoked cheese is absolutely called for — I just could not imagine using American cheese, as you would with a Philly Cheese Steak. The flavor would just be wrong. A smoked cheddar, gouda or another favorite would be highly suggested.

This recipe made enough for about 4 regular sized sandwiches (6 if you are like me, and 2 if you are like my friend..lol).

The Best Chicken, Onion, Mushroom and Bacony Goodness Sandwich

3 slices of bacon
2 large onions, sliced thinly
1 pound mushrooms, sliced
2 teaspoons oil
1 pound chicken, chopped into bite sized pieces
1/4 cup smoked cheese, shredded
good soft bread

Saute the bacon, until cooked, which should leave about 1 1/2 tablespoons of bacon grease behind.  Chop the bacon and set aside.

Remove the bacon, and reserve 1/2 of the bacon grease. With the remaining bacon grease in the pan, heat at medium heat, and then drop in the sliced onions. Saute these until golden in color and nicely tender and somewhat sweet. Remove from the pan, and set aside.

Put 1/2 of the remaining bacon grease in the pan, and heat at medium heat. Add the mushrooms, and saute until the edges are golden, and the mushrooms softened. Remove from the pan and set aside with the onions.

Using the remaining bacon grease, heat it, and the oil in the pan, and saute the chicken until no longer pink inside – a couple of minutes.

Once the chicken is done, add the bacon, onions and mushrooms back in, and heat for a minute or two, until everything is hot.

Cut the bread, and ready it for a sandwich by cutting the bread lengthwise in half. Sprinkle the cheese over top, and then add in the onion/mushroom/chicken mix.

Eat and enjoy. It’s incredibly yummy.

Because of the use of bacon in all levels of prep, I chose not to use any salt. Your mileage may vary, depending upon how salty your bacon is. Use at the comfort of your palate.

Some good additions could be:

  • Use a little mayo on one side of the sandwich
  • Use roasted red peppers — drain the oil, and chop. Add these in at the end, when you mix everything together.
  • An addition of bit of basil would be really good

Ahh…bacon.  My love for the man who drooled badly while we made this, my admiration for the diverse, interesting and caring people of reddit that inspired me, and the incredible smell that filled the house when I cooked the bacon made this sandwich extra-extra good.  I hope you enjoy as much as we both did.  He also took the pic — thank you :)

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Cooking Oils..

Quick Post…

The New York Times had an article on their testing of cooking oils that I thought was really interesting.  It discusses the taste changes in various oils, from the inexpensive supermarket brand to the expensive olive oils.

New York Times – Is It Time for an Oil Change in the Kitchen?

Enjoy, as alway :)

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