Bacon Wrapped Jalapeno Peppers
10 jalapeno peppers
4 oz cream cheese (cream cheese mixtures with chives, garlic, onion works well)
10 bacon strips
Cut jalapenos in half and remove seeds and stem.
Fill halves with the cream cheese mixture. Put halves together and wrap with bacon.
Grill or broil until peppers tender.
Hint: Senorita Jalapenos will be very mild and Mucho Nacho will be much hotter.
Seafood Stuffed Anaheim Peppers
1 pkg (8oz) cream cheese with onion and garlic
2 small cans seafood such as tune, crab, or baby shrimp
Anaheim peppers
Mix flavored cream cheese and seafood well.
Remove stem and seeds from Anaheim peppers, leaving peppers intact.
Stuff with cream cheese mixture; then wrap with 2 pieces of bacon securing with toothpick.
Grill or broil peppers until bacon crispy, peppers tender, and well heated through.
Sausage Jalapeno Poppers (makes 30 poppers)
2 pkg (12 oz) ground sausage
2 pkg (8oz) cream cheese, softened (flavored with onion, chives, or garlic tastes great)
30 jalapenos
1 lb bacon with slices cut in half (not thick-sliced)
Brown sugar for sprinkling on top
Cut jalapenos in half lengthwise and remove seeds (wear gloves)
Preheat oven to 375 degrees.
In a large skillet brown the sausage and drain grease.
In a medium bowl combine sausage and cream cheese; mix well.
Stuff each jalapeno half with the sausage and cheese mixture. Combine halves to make a whole pepper, wrap with bacon, and secure with toothpick.
Arrange in a large baking dish or cookie sheet, and sprinkle lightly with brown sugar.
Bake 20 minutes or until bacon is evenly brown and peppers tender.
Cheese Stuffed Anaheim Chili’s (4 servings)
1/3 cup raw rice, steamed until tender
4 oz sharp Cheddar cheese, shredded
3 green onion chopped (or substitute ¼ cup chopped onion)
1 large bell pepper, chopped fine
1/3 cup ripe olives, chopped
2 TBS fresh chopped cilantro
2 TBS milk
Salt and pepper to taste
4 to 6 Anaheim peppers, stemmed and seeded
Mix all ingredients except Anaheim peppers.
Stuff Anaheim peppers with above mixture, place in heavy duty tinfoil and grill. Or place under broiler and broil, turning once, until peppers are tender.
Party Nachos
2 large bags bite sized corn tortillas
2 cups Cheeze Whiz
2 cans heat and serve chili, any style
1 cup diced green bell pepper
1 large tomato chopped
1 cup sliced black olives
3 jalapenos seeded and diced (or may use less or more to individual taste)
1-2 cup shredded cheese, salsa, and sour cream.
Line large baking sheet with foil so it overlaps pan on sides.
In a large saucepan melt cheese spread and add chili, heating until warm. Set aside.
Arrange 2 layers of chips on baking sheet covering all foil. Top with ½ chili mixture, and ½ chopped green pepper, tomato, and jalapeno.
Repeat layers and sprinkle with shredded cheese. Bake in 375 degree preheated oven for 15-20min. Transfer to serving tray and serve with salsa and sour cream.
Black-Eyed Peas with Vegetables and Rice (10 servings)
¾ cup uncooked long-grain rice
1 cup corn (2 ears sweet-corn with kernels cut off)
3 medium carrots, thinly sliced
½ cup each chopped green, red, and yellow peppers
¼ cup chopped onion
1 seeded and chopped jalapeno or Anaheim hot pepper
4 garlic cloves, minced
1 TBS vegetable oil
1 can (15 ½ oz) black-eyed peas, drained and rinsed
1 can (14 ½ oz) diced tomatoes, drained, or 1 lb fresh tomato, chopped
2 TBS minced parsley
1 tsp dried or 1 TBS fresh chopped thyme
½ tsp salt
¼ tsp pepper
Cook rice according to directions. To add more flavor, cook with ½ water and ½ broth.
Meanwhile, in a large skillet, sauté corn, carrots, peppers, onion, hot pepper, and garlic in oil until crisp-tender, about 6 to 8 minutes.
Stir in cooked rice, peas, and tomatoes; bring to a boil, reduce heat, cover, and simmer until well heated through, stirring frequently.
Add seasonings and cook 2 to 3 minutes longer.
Hot Dogs with Poblanos, Pepper Jack, and Tomatillos (6 servings)
2 TBS olive oil
3 poblano peppers, cut into ½ inch wide strips
1 large onion, sliced
6 hot dogs or flavored sausages
1 cup tomatillo salsa (purchased)
1/3 cup fresh cilantro, chopped
6 hotdog buns
2 oz Monterrey Jack cheese, thinly sliced
Heat oil in skillet and sauté poblanos and onion until tender. Sprinkle with salt, transfer to bowl, and set aside, and keep warm.
Add hotdogs to same pan. Add 1 cup water and boil for 5 minutes until done.
Combine salsa and cilantro in a small bowl.
Place hotdog on each bun’ place on a baking sheet, and cover each with a slice of cheese. Broil about 2 minutes or until cheese melts.
Top with onion-pepper mixture and salsa, and serve.
Jalapeno Deviled Eggs
1 dozen boiled eggs (until yolks firm)
1/3 cup mayonnaise
1 TBS ground cumin
1 ½ TBS prepared mustard
2 jalapenos finely chopped
Cut eggs in half and remove yolks. Mash yolks and add the remainder of ingredients.
Mix well and fill eggs. Sprinkle with paprika.
Cheddar Jalapeno Shrimp
2 lb large shrimp deveined
8 oz sharp cheddar cheese cut into fine strips
3 fresh jalapeno peppers seeded
1 tsp garlic powder
2 lb thick cut bacon.
Cut jalapenos into thin strips. Place a strip of pepper and one or cheddar cheese into each shrimp.
Sprinkle with garlic. Wrap with bacon strip and secure with a toothpick.
Thread on skewers and grill or broil 10-15 min until cooked through.
Jalapeno Cheese Squares
1 lb bacon
2 cup sharp Cheddar cheese
1/3 cup chopped jalapeno
12 eggs beaten
¼ cup milk
Fry bacon crisp and crumble. Set aside.
Coat a 9x11 in casserole with non-stick cooking spray.
Sprinkle chopped jalapenos in casserole followed by bacon and shredded Cheddar.
Beat eggs with milk until fluffy and pour over top of casserole.
Bake 20-25 min at 350 degrees. Cut into squares and serve upside down.
Giada’s Rib-Eye Steaks with Smoky Sauce (serves 4)
1 Serrano or hot jalapeno pepper
2 lbs fresh tomatoes, skinned and finely diced
1 small onion, coarsely chopped
2 garlic cloves, crushed
1 TBS sugar
2 ½ tsp smoked paprika
1 to 2 tsp salt
2 lb rib-eye steaks, 1 inch thick
1 TBS extra virgin olive oil
1 tsp salt
½ tsp pepper
Remove stem and ½ seeds from hot pepper and chop finely.
Put chopped pepper and next 6 ingredients in a food processor and mix until chunky.
Bring this mixture to a boil over medium heat, reduce heat, and simmer about 25 minutes or until sauce is thickened. Add salt and pepper to taste. Cover and keep warm.
Coat the steak with olive oil and grill or broil to medium rare.
Slice steak across the grain into ½ inch thick slices and serve with the warm prepared sauce.
Flank Steak Fajitas (8 to 10 servings) (crock-pot)
2 lbs beef flank steak (round type), cut into strips
1-2 cups beef broth or bouillon
1 jalapeno and 1 Anaheim hot pepper, minced
1 medium tomato, finely chopped (save juice)
2 garlic cloves, minced
1 TBS minced fresh cilantro
1 tsp chili powder
½ tsp ground cumin
¼ tsp salt
1 red and 1 green bell pepper, julienned
8 to 10 flour tortillas (8 inch size)
Sour cream salsa, chopped chives, lettuce, and cheddar cheese for toppings
Place beef in a crock-pot on low.
In a bowl combine tomatoes, garlic, hot peppers, cilantro, chili powder, cumin, and salt. Mix well and pour over beef in crock-pot. Cook for 6 to 7 hours.
After 6 hours stir in bell pepper and cook 1 hour longer.
Using a slotted spoon, place ½ cup of beef mixture into each warmed tortilla. Serve with toppings.
Corn and Red Pepper-Stuffed Flank Steak Pinwheels (4 servings)
1 ½ to 2 lbs flank (round) steak (one very large steak)
MARINADE
2 TBS lime juice
2 TBS tequila (optional)
1 tsp salt
½ tsp black pepper
1 garlic clove, minced
FOR THE STEAK
2 TB EVOO
1 small red bell pepper, diced (about 1 cup)
1 small red onion, diced
1 bunch scallions, trimmed and chopped
1 jalapeno pepper, seeded and minced
1 garlic clove, minced
½ cup fresh breadcrumbs
½ cup frozen corn
¼ cup chopped fresh cilantro
1 tsp ground cumin
½ tsp salt or to taste
Black pepper to taste
In a large bowl, mix together the lime juice, tequila, salt, black pepper, and garlic. Set aside.
On a work surface, cover the steak with plastic wrap. Pound it to flatten it into an even thickness, about ½ inch. Add the steak to the marinade, turn to coat, and refrigerate 30 to 60 minutes.
Meanwhile, prepare the filling. In a large oven-safe skillet over medium-high, heat 1 TBS oil. Add the red pepper, onion, scallions, and jalapeno. Saute until the peppers begin to soften, about 3 minutes. Add the garlic and cook, stirring until lightly colored, about another 30 seconds.
Remove the skillet from the heat and stir in the breadcrumbs, corn, cilantro, cumin, and salt. Let cool completely.
Heat the oven to 375 degrees. Remove the steak from the marinade and arrange on a flat work surface. Spread the cooled pepper mixture evenly over the steak. Starting with a wide edge, roll the steak and stuffing up together.
Use kitchen twine to tie the roll firmly at even intervals.
Using same skillet heat the remaining TB of oil over medium-high. Add the steak-roll and sear until browned on all sides, about 2 minutes per side.
Transfer the pan to the oven and roast until meat thermometer is 130 degrees or about 45 minutes.
Remove from oven, cool slightly, slice into 8 sections, and serve.
Beef Fajitas
Fresh lime juice
3 garlic cloves, minced
1 bottle beer
1 ½ tsp chili powder
½ cup brown sugar
1 tsp ground cumin
1 tsp oregano leaves
3 green onions, finely chopped
1 jalapeno, seeded, and minced
¾ tsp salt
1/3 cup olive oil
1 TBS fresh cilantro, chopped (optional)
1 ½ lb skirt steak, trimmed of fat (figure 1/3 lb per person)
1 large yellow onion, peeled and cut in half and thinly sliced
2 large bell peppers, seeded and cut into thin strips
6 to 8 (8 inch) flour or corn tortillas
Guacamole, shredded cheddar cheese, salsa, or sour cream for toppings
Take a large plastic Ziploc bay and add the first 12 ingredients; mix them well.
Add the steak and marinate several hours or overnight.
When ready to serve, remove steak from marinade and grill, basting frequently with reserved marinade. When steak is medium rare, remove from grill, cool slightly, and slice.
Meanwhile, while grilling steak, sauté bell peppers and onions in hot oil in a large skillet.
Warm tortillas and place toppings on table.
Place steak on warmed tortillas, add sauted peppers and onions, and serve with toppings.
HINT: When making fajitas it works best to sauté peppers and onions ahead of time and reheat. Also have all toppings ready on table so fajitas can be served hot.
Chipotle-Glazed Chicken Breasts and Grilled Chopped Vegetable Salad (4 servings)
5 TBS vegetable oil, plus some for drizzling
½ small yellow onion, chopped
3 garlic cloves, chopped
2 TBS tomato paste
2 TBS honey
½ to 2 chipotle peppers in adobe sauce, finely chopped (per preference for heat)
¼ cup cider vinegar
1 cup chicken broth or stock
1 medium zucchini, sliced lengthwise into ½ inch slices
1 medium yellow summer squash, sliced lengthwise into ½ inch slices
1 red bell pepper, cut in half, stemmed, and seeded
1 Granny Smith apple cored and sliced into ½ inch rings
4 boneless, skinless chicken breasts
Salt and pepper to taste
1/3 medium cabbage, chopped as for coleslaw
Dressing Ingredients
3 TBS cider vinegar
2 rounded TBS honey mustard
1½ tsp ground cumin
3 TBS oil
2 rounded TBS sour cream
CHIPOTLE GLAZE:
In a small saucepan heat 2 TBS oil. Add onion and garlic and cook about 2 minutes, stirring frequently. Add tomato paste, honey, chipotles, and cider vinegar; cook for 1 minute. Add chicken broth and cook for 10 minutes or until glaze has thickened. Reserve on very low heat.
While chipotle sauce is cooking, place chicken breasts between waxed paper and pound to equal width through-out. Then season the sliced vegetables, apple, and chicken with salt and pepper. Drizzle with vegetable oil and place on preheated grill. Cook vegetable 3 to 4 minutes per side until marked by grill. Then remove to cool slightly.
The chicken should be grilled for 6 minutes per side. (see comment) For the last 2 minutes of grilling, baste the chicken with chipotle sauce.
Remove chicken from grill while you put the grilled vegetable salad together.
Chop the cooled vegetables into bite sized pieces and transfer to a salad bowl. Add the cabbage.
To prepare the Dressing: whisk together the honey mustard, cumin, 3 TBS cider vinegar, and stream in the remaining 3 TBS oil while you continue to whisk the dressing. Stir in sour cream and season with salt and pepper.
Pour the dressing over the vegetables and toss to coat. Slice the chipotle chicken breasts at an angle and serve on top of a mound of the salad.
HINTS: Do not peel squashes and slice the long way. Store tomato paste and use the rest in sauces, spaghetti, or soup.
Cover the chicken breasts with plastic wrap and microwave for a few minutes to slightly precook them before placing on grill.
Jambalaya (6 servings)
½ lb chicken breast, cut into 1-inch pieces
1 large onion, chopped
¾ cup chopped green pepper
1 celery rib, chopped
2 jalapeno pepper, seeded and finely chopped
2 garlic cloves, minced
1 TBS oil
2 lbs fresh tomatoes, skinned and diced (keep juice)
½ cup water
1 tsp dried thyme
½ tsp salt
¼ tsp black pepper
1/8 to ¼ tsp cayenne pepper
1 lb medium shrimp, peeled, and deveined
2 cups cooked long grain rice
In a large Dutch oven, sauté the chicken, onion, pepper, celery, jalapenos, and garlic in oil until chicken is no longer pink.
Add the tomatoes, water, thyme, salt, pepper, and cayenne; bring to a boil. Reduce heat; cover, and simmer for 15 minutes.
Add shrimp and simmer 8 minutes longer or until shrimp turns pink. Stir in rice and heat through.
