Grilled Stuffed Jalapeno Chiles

I have recently really started liking the show on Food Network, The Kitchen.  It's fun because it has a group of chefs with totally different styles and it shows how they use different ingredients and give some good tips as well.  

A few weeks back the Mister and I were watching their Father's Day episode and one of the chefs made these.  My husband immediately said he wanted these for Father's Day the next day.  So he got them.  

They turned out super yummy, but I think they are too hot for most kiddos, so he and I had to polish them off ourselves, which wasn't a bad thing ;)  Super easy, super yummy, and a great way to use up some of your garden peppers!  

Grilled Stuffed Jalapeno Chiles
Yield:8 poppers
8 whole fresh jalapenos
1 cup shredded mozzarella
1 teaspoon chopped fresh oregano
Salt and freshly ground black pepper
8 slices center-cut smoked bacon

Preheat a gas or charcoal grill or stovetop grill pan over high heat.


Grill the jalapenos until browned or blistered on all sides and slightly softened, 3 to 5 minutes. Set aside to cool.


Meanwhile, mix the cheese and oregano in a small bowl. Season with salt and pepper.
To remove the seeds from the jalapenos, make a crosswise cut at the stem end of each jalapeno, then slice lengthwise down the middle, being careful not to cut the jalapeno completely in half. Peel open the sides of each jalapeno and, using a spoon, gently scrape out the seeds and veins. Fill the cavities with 1 tablespoon of the cheese-oregano mixture. Wrap 1 slice of bacon tightly around each stuffed jalapeno to seal in the cheese.


Grill, starting the poppers on the side where the bacon-wrapping ends, until the bacon is crisp and fully cooked, about 5 minutes. Serve immediately.

Recipe courtesy of Marcela Valladolid (Food Network's The Kitchen)

Crockpot Baked Potato Soup

Crockpot Baked Potato Soup


10 red potatoes, cubed
3 TB flour
1 cup real bacon bits
1 tsp. onion powder
2 tsp. garlic
1 chicken bouillon cube
1 TB ranch dressing mix
2 tsp. dried parsley
1 tsp. salt
½ tsp. pepper
3 cups water
1 cup half n half
1 cup cheddar cheese

Add potatoes to crock pot. Sprinkle flour over potatoes and then add the rest of the ingredients through to the water. Bake on HIGH for 4 hours.

Add half n half, and cheese and mix well. Cook an additional 15 minutes. Mix well.  Serve warm.

Recipe Source:  Lil Luna

Asparagus, Egg, and Bacon Salad

 Well, it is my husband's birthday weekend and we have been trying to make the most of it!  Date night on Friday, out to dinner with the fam last night, cooking some steak for Sunday dinner, and doing the cake thing as well as gifts :)  He wanted steak and crawfish for dinner, and left the side dish up to me.  I saw this recipe this week and really wanted to give it a try!  So easy, so good, so very Springtime.  This would be great next to your easter ham or leg of lamb (or whatever your family likes).  Enjoy!

Asparagus, Egg, and Bacon Salad

1 large hard boiled egg, peeled and sliced

1 2/3 cups chopped asparagus

2 slices cooked and crumbled center cut bacon

1/2 tsp Dijon mustard

1 teaspoon extra virgin olive oil

1 teaspoon red wine vinegar

pinch salt and pepper, to taste

Bring a pot of water to a boil, add the asparagus and cook 2 to 3 minutes, until tender yet firm. Drain and run under cold water to stop it from cooking further. Set aside.

In a small bowl mix the Dijon, oil, vinegar and a pinch of salt and pepper.

Arrange the asparagus on a plate, top with egg and bacon and drizzle with the vinaigrette. Enjoy!

Recipe Source:  Skinny Taste

Jalapeno Popper Dip

I am a BIG fan of college football!  I love cheering on my Ohio State Buckeyes as well as my Utah teams (although I am fairly neutral when it comes to the in-state rivalries :)  When we sit down on Saturdays to watch our favorite teams, it is mandatory to have some snack-y type food to munch on while we cheer on our favorites.  

A few weeks back my husband's work had a tailgating potluck during their lunch hour, and one of the gals brought this dip.  My husband immediately called me afterward and told be to buy the ingredients to make this again.  I guess he liked it ;)  It was a great way to use up some of our bountiful crop of jalapenos we got out of our garden this year!  

Jalapeno Popper Dip

6-8 slices of bacon, diced and cooked crispy
2 (8 oz) packages of cream cheese, softened
1 c. mayonnaise
4-6 jalapenos, chopped and deseeded. 
1 c. cheddar cheese, shredded
1/2 c. of mozzarella cheese, shredded
1/4 c. diced green onions

Topping:

1 c. crushed crackers (like Ritz crackers)
1/2 c. parmesan cheese
1/2 stick of butter, melted

Preheat oven to 350 degrees.

Combine all ingredients (except topping ingredients) into a medium bowl.  Stir well.

Transfer to an oven-proof dish .  The size of the dish depends on how thick the dip is.  I used a round dish about 9-inches across.  Obviously, the bigger the dish, the cooking time will go down.

Combine the topping ingredients and sprinkle all over the top of the dip.

Bake the dip until bubbly (for mine it took about 40-45 minutes.  If you have a larger dish, start checking after about 20 minutes).

Recipe Source:  Laura, from the hubby's office

Cobb Salad

I take a very loose interpretation of Cobb salad.  I like to switch up a few ingredients every time I make it based on what I have in the refrigerator.  I love that this salad is definitely hearty enough for a dinner...especially when you pair it up with a fresh slice of French bread. Yum!

The "classic" Cobb is as follows: 

Classic Cobb Salad

bacon
chicken
blue cheese
tomato
avocado
bibb lettuce
hard boiled eggs
and from what I've seen, the classic has may variations on dressing choices.  

I like to switch it up with things like:

black beans
olives
cheddar cheese
mozzarella cheese
corn
romaine lettuce

The dressings I prefer are:

balsamic vinaigrette
honey mustard 
ranch
raspberry vinaigrette
poppy seed
creamy Caesar

Use your imagination and come up with your favorite combination :)  What do you put on yours?  I'm always looking for new variations!

Baked Potato Salad

I cannot even tell you how happy I've been to be back in the kitchen, as well as blogging again.  I dread those first few months of pregnancy when eating/cooking/looking at food makes me queasy.  I am glad all that passed so I can now enjoy all the fabulous summertime BBQs with all the excellent side dishes that accompany them!  

This is super  simple as far as potato salads go, and is great served warm or chilled.  If you love these flavors, try them in this yummy Loaded Baked Potato Dip.

Baked Potato Salad

4 large russet potatoes

1/4 c. mayonnaise

1/2 c. sour cream

1/2 c. shredded Cheddar cheese

1/4 c. freshly chopped chives, divided

8 strips bacon, cooked and crumbled

1/2 tsp. seasoned salt

pepper, to taste

Wash, peel and cube potatoes into bite-sized pieces.  Put in a large pot, cover with water and boil until fork tender, about 15-20 minutes.  You do not want mashed potato consistency.  Drain and let cool a bit (or a lot if you plan to serve chilled).  

In a separate bowl, stir together the mayo, sour cream, cheese, half the chives, about 6 strips worth of crumbled bacon, seasoned salt and pepper; mix well.  Add mixture to potatoes and fold together until all the potatoes are completely coated.  Taste and add more seasoned salt and pepper, if needed.  Garnish with remaining chives and crumbled bacon.  Serve immediately or refrigerate if serving later.  Serves 4-6.

Recipe Source:  Eat Cake For Dinner

Bacon Wrapped Green Bean Bundles

This poor recipe got lost in the mix the last few months...between me being prego and not wanting to cook, or blog about food...these babies have been sitting in my file since Easter!!  They were so yummy and got gobbled up super fast by our friends we shared Easter with.  Try them with those yummy green beans growing in your garden...I bet they are even better that way!

Bacon Wrapped Green Beans

1/2 Costco bag of fresh green beans (frozen) or 3 cans whole green beans.  Boil with salted water until barely soft (unless using cans) 
  
1 lb bacon cut in half 
  
**Wrap 7-8 green beans with bacon.  Secure with toothpick and place in baking dish.  Drizzle topping over beans and sprinkle with garlic salt 
  
Topping: Dissolve 1 C brown sugar in 1/2 C melted butter.  Pour over green beans.  
  
Cover with foil.  Bake 45 min at 350.  Remove foil and return to oven and broil 15 minutes more to brown bacon until crisp.

Recipe Source:  It's Dinnertime

Creamy Bacon and Pea Pasta

I love a meal that can be done in one pan.  Pure awesomeness!  This one was definitely done in under 30 minutes, and the kiddos even liked it...which happens rarely.  Serve it up with a yummy green salad and some garlic bread, and just like that...dinner's done! 

Creamy Bacon and Pea Pasta

12 oz campanelle pasta (can use bow-tie or penne)
32 oz low-sodium chicken broth
12 oz evaporated milk (I used 2%)
1 1/2 tsp garlic powder
1 tsp onion powder
1/4 tsp crushed red pepper flakes
1/2 cup grated parmesan cheese
4 oz cream cheese (can use light)
8  oz cooked, chopped bacon (can use turkey bacon)
1/2 cup frozen peas
pepper, to taste 

In large skillet, combine pasta, evaporated milk, chicken stock, onion powder, garlic powder and red pepper flakes.  Cover and simmer for 15-18 minutes, until pasta is done and liquid has reduced. 

Stir in parmesan, cream cheese, frozen peas and bacon.  Simmer for 5 minutes.  Remove from heat and let stand, covered, for 5 minutes for the sauce to thicken.  Add pepper, to taste.


Recipe Source:  adapted from Plain Chicken

Smothered Creamy Green Chile Bacon Chicken

Wow...that title is a mouthful!  

I would have to say Mexican flavors are usually my favorite and what I turn to many nights every week.  Sometimes they are on the healthier side, and sometimes I just crave something creamy.  Here is the indulgent side of my Mexican cravings!  

This dish has plenty of spice with jalapenos as well as green chiles.  May be a little much for smaller kiddos :)  Bacon was a perfect compliment to everything.  Enjoy!

Smothered Creamy Green Chile Bacon Chicken

5-6 boneless, skinless chicken breasts
8 oz. cream cheese softened
1 (4 oz.) can diced jalapenos drained
1/2 cup cooked and crumbled bacon
1/4 tsp. salt

. . SAUCE
1/4 cup butter
1/4 cup flour
2 cups half and half
1/2 tsp. garlic salt
1/2 tsp. onion powder
1 (4 oz.) can diced green chiles drained
1 1/2 cups shredded colby jack cheese
1/8-1/4 cup cooked and crumbled bacon

Preheat oven to 350 degrees F.

Carefully slice chicken in half to make a pocket so you can stuff it. Don't cut all the way through. You just want to make a good sliced flap for stuffing.

Place chicken breasts in a 9x13 pan.

In a small bowl, combine cream cheese, bacon, jalapeños and salt. Stir to evenly combine.

Divide filling into 5-6 equal parts (depending on how many chicken breasts you are making) and stuff the chicken breasts equally, placing back into the 9x13 pan.

Cover 9x13 with foil and bake at 350 degrees F for about 50 minutes or until cooked through.

While chicken is cooking, make sauce. To make sauce melt butter in a large sauce pan. Once melted add flour and stir for a minute or two to make a roux. Once roux has been made, add half and half slowly, stirring constantly, until all has been added and sauce thickens to desired consistency. Remove from heat and add garlic salt, onion powder and green chiles. Set aside until chicken has been cooked through.

After chicken has cooked for 50 minutes and is cooked through, remove foil. Cover chicken with sauce. Sprinkle evenly with cheese and bacon and place back in oven and cook additional 5 minutes or until cheese is melted.

Recipe Source:  Chef In Training

Loaded Baked Potato Dip

I love Christmas parties...and mostly for the appetizers/finger foods!  I tried a new appetizer this week that I can't keep my hands off of (literally).  It is a great salty snack and would be yummy at any Christmas party, New Year's Eve get-together, or bowl party!  It's as simple as 4 ingredients, and you gotta love that.  Simplicity at its finest :) 

Need other appetizer ideas?  How about some Cranberry Salsa, or some Creamy Hot Sausage Dip?  Or there is always Broccoli Bread Dip or Bacon Wrapped Water Chestnuts.  With all these yummy options, how will you ever decide what to take to your next party? :)

Loaded Baked Potato Dip

16 ounces sour cream
16 slices (12-ounce package) bacon, cooked and crumbled
8 ounces sharp cheddar cheese, shredded (about 2 cups)
1/3 cup thinly sliced scallions or chives

Combine all ingredients in a medium bowl and refrigerate for at least one hour before serving to allow flavors to meld together. Garnish with extra shredded cheese, crumbled bacon, and chopped chives. Serve with your favorite potato chips or pretzel crisps. Dip can be stored in an airtight container in the refrigerator for up to 1 week.

Recipe Source: Brown Eyed Baker

Chicken Bacon Cheddar Ranch Pasta

I am all about my super fast weeknight meals lately. As of right now, we only have one car after having to sell one when we moved across the country. Having to go pick up my husband right in the middle of prime dinner-prep time has presented some problems! The crockpot and quick skillet meals have saved me lately.

This pasta was easy to put together, and the sauce is absolutely awesome! You won't be disappointed in this quick dish!

Chicken Bacon Cheddar Ranch Pasta

1 pound mostaccioli or other short pasta
6 strips of bacon, diced
1 tablespoon butter
2 boneless skinless chicken breast halves, cut into bite-size pieces
2 tablespoons all-purpose flour
1 packet ranch dressing mix
2 cups milk
1 cup shredded cheddar cheese
Salt and pepper to taste

Cook pasta according to package directions in boiling salted water; drain, return to pot, and keep warm.

Meanwhile, cook bacon in a large skillet over medium heat until crisp. Drain on paper towels. Drain all but one tablespoon of bacon drippings from the pan.

Season the chicken with salt and pepper. Add the butter to the reserved bacon drippings, then add the chicken to the same skillet. Cook until tender, no longer pink, and slightly browned.

Sprinkle the flour and ranch dressing mix over the chicken, stirring to coat evenly. Stir in the milk, and cook, stirring occasionally, until thickened and bubbly. Stir in the cheddar cheese and half of the reserved bacon; cook and stir until the cheese is melted. Taste for seasoning and adjust as needed.

Serve each plate of pasta with more bacon sprinkled over the top. Green onions would also be a delicious topping.
Recipe Source: Cassie Craves

Egg Salad BLT

I've begun to start thinking about Easter, and yummy hardboiled eggs :)  I am hoping to find some new yummy ways to use up those Easter eggs after the kids have colored them.  I am thinking yummy salads, deviled eggs, and have found a few that sound strange, but may try them anyhow.  Here's my first one for the season ;)

This turned out really yummy and me and my hubby both liked them (we left out the tomato, because we both think they are yucky..so technically we had a BL sandwich!). Enjoy.

  

Egg Salad BLT

1/4 cup mayonnaise
3 tablespoons thinly sliced green onions
3 tablespoons sour cream
2 teaspoons Dijon mustard
1/8 teaspoon freshly ground black pepper
Dash of salt
1/4 teaspoon grated lemon rind
8 hard boiled eggs
4 Rolls, (or 8 slices peasant bread/firm sandwich bread), toasted
8 bacon slices, cooked
8 slices tomato
4 large lettuce leaves

*if you like it extra tangy, add a teaspoon of vinegar too.

1. Combine mayo, sour cream, green onions,Dijon, salt, pepper, and lemon in a medium bowl.Stir to combine well.

2. Coarsely chop eggs and add to mayo mixture. Stir gently to combine.

3. Arrange rolls or bread on work surface. Top each bread slice with about 1/2 cup egg mixture, 2 bacon slices, 2 tomato slices, a lettuce leaf, and top half of roll. Serve sandwich immediately.

Recipe Source:  Our Best Bites

Basic Breakfast Potatoes

Sometimes a good hearty breakfast on a Sunday morning just hits the spot!  These yummy spuds are great along all your breakfast favorites...pancakes, eggs benedict, french toast, or even in a breakfast burrito :)  

Basic Breakfast Potatoes

4 whole (to 5) Large Red Potatoes

1 whole Onion

1 Tablespoon Vegetable Or Canola Oil

1 Tablespoon Bacon Fat

Salt And Pepper, to taste

Red And Green Bell Peppers, Diced (optional)

Place potatoes in a large pot and cover entirely with water. Bring to a boil and cook until potatoes are fork tender. When they are ready, place the potatoes on a cutting board and dice them into 1-inch pieces.

Next cut up an onion into a large, rough dice.

In a large skillet heat oil and bacon fat over medium-low heat. Put the onions in the skillet and sauté until they start to turn brown. (You can also use red and green bell peppers diced up. If you do, throw them in at this point).

Next, throw in the diced potatoes. Stir well and then slightly press/pack then. Now you will cook them without stirring for several minutes. You want the pan to be hot enough to crisp the potatoes but not hot enough to char them. (Optional step: sprinkle a bit of flour over potatoes as they cook). Cook for several minutes and then flip them with a spatula. Salt and Pepper them as they cook. Cook until desired brownness.

Recipe Source:  The Pioneer Woman

Country Style Bacon and Corn Quiche

This winter surprises me everyday.  I can't get over the fact that I have been going out on walks with my 1 and 3 year old in the middle of January/February.  I have loved seeing the sun a lot more than in years past instead of straight gray skies for months on end.  And I have loved being able to take many of my pictures outside, which I love (for some reason, natural sunlight always just makes everything look better!)


I think quiches are such a fun food.  I have tried making 4 or 5 different ones now, and I love that they are so simple, yet impressive.  You can basically dump any ingredients you have on hand in and it will come out fabulous.  The corn was an interesting change to the normal recipes  I have had in the past.  And bacon....how can you go wrong with bacon!  


You can be a cheater, like me, and buy a pre-made crust.  I'm sure if you made the crust as instructed, you would not be disappointed, though :)


Country Style Bacon and Corn Quiche

Crust

• 1 cup unbleached all purpose flour
• 3/4 cup fine-grind whole grain cornmeal
• 1/2 teaspoon salt
• 1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
• 3 tablespoons chilled solid vegetable shortening (preferably with no trans fats), diced
• 3 to 4 tablespoons ice water
• 3 to 4 tablespoons Nonstick vegetable oil spray

Dressing

• 1/2 pound bacon, coarsely chopped
• 1 1/2 cups chopped sweet onion (such as Vidalia or Maui)
• 1 cup chopped red bell pepper
• 1 12-ounce package frozen corn kernels (2 1/2 cups), thawed, patted dry
• 1 1/2 cups half and half
• 3 large eggs
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon freshly ground black pepper
• 1 cup chopped green onions
• 1 1/2 cups (packed) coarsely grated Gruyère cheese (about 6 ounces)(Swiss cheese can be substituted here)

For Crust

• Whisk first 3 ingredients in large bowl. Using back of fork, cut in butter and shortening until mixture resembles coarse meal. Add 3 tablespoons ice water. Toss until dough comes together in moist clumps, adding more water by teaspoonfuls if dough is dry. Shape dough into disk. Wrap; chill at least 30 minutes.
• Preheat oven to 400°F. Spray 9-inch-diameter glass pie dish with nonstick spray. Place large piece of parchment paper on work surface. Place dough in center; cover with second sheet of parchment. Roll out dough to 12-inch round. Peel off top parchment. Using bottom parchment as aid, turn dough over into prepared pie dish. Carefully peel off remaining parchment. Fit crust into dish, sealing any tears. Fold excess dough under and crimp edges, forming highstanding rim. DO AHEAD Can be made 1 day ahead. Cover and chill.

For filling

• Cook bacon in large skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 1/2 tablespoons drippings. Add onion and pepper to skillet. Sauté until almost tender, about 8 minutes. Add corn; sauté until very tender, about 3 minutes longer.
• Whisk next 6 ingredients in large bowl to blend. Mix in green onions, then corn mixture. Sprinkle bacon, then cheese over bottom of crust. Pour in egg mixture.
• Bake pie until filling is golden and just set in center, about 55 minutes. Let pie cool at least 30 minutes and up to 1 hour. Serve slightly warm.

Recipe Source:  Bon Appetit