Jalapeno poppers -- cream cheesy, spicy, oozy goodness. Love 'em. Hate the mess. So I decided to see what would happen if I contained them in a biscuit cup! Yep. It works. Enjoy.
Jalapeno Popper Cups
1 jar sliced jalapeno peppers, drained
1 pkg 8 oz cream cheese
8 oz sour cream
1/4 tsp ground cayenne pepper
1/8 tsp ground black pepper
1 tsp garlic powder
2 pkgs, 10 each, biscuits
4 tbs margarine
1 cup bread crumbs
1. To make the filling: dice the peppers. In a mixing bowl, combine peppers, cream cheese, sour cream, cayenne pepper, black pepper, and garlic. Place in refrigerator and allow to chill for at least an hour.
2. Spray 10 of the cups of a muffin tin with cooking spray. Use a rolling pin to slightly flatten each biscuit, and then line the muffin tin cups with the buscuits. Spoon 1 tbs of filling into each biscuit.
3. To make crumb topping, melt margarine in microwave-safe bowl. Mix in breadcrumbs. spoon 1 tsp of bread crumb mixture over the top of each cup.
4. Bake at 350 12-15 minutes, until biscuits are set and filling is bubbly. Remove from pan immediately.
5. Repeat with the 2nd package of biscuits, remaining filling, and remaining bread crumb mixture.
Yields 20 popper cups.
Monday, December 31, 2012
Sunday, December 2, 2012
Enchilada-Stuffed Peppers
Enchilada Stuffed Peppers
3 lbs ground meat (beef or turkey)
2 cups water
1 cup plain white rice (not instant)
1 jar of salsa
1/8 tsp black pepper
1/8 tsp red pepper
1 tsp garlic powder
1 tsp ground cumin
4 8-oz cans enchilada sauce
8 oz shredded Mexican Cheese
6 whole green, yellow, red, or orange peppers
1. Mix ground beef, black pepper, red pepper, garlic powder, and ground cumin in a skillet. Brown over medium high heat until no pink remains. Drain.
2. In a 6-qt sauce pan stir together water and salsa. Heat over high heat until mixture boils. Add dry rice. Cover and reduce heat to medium low. Simmer, covered, without stirring, for 20-25 minutes, until all water is absorbed. Remove from heat and let stand, covered, at least 5 minutes.
2. Meanwhile, cut the core out of each pepper. Rinse and pat dry.
3. To make filling, combine cooked meat, rice, enchilada sauce, and 2/3 of the cheese in a large mixing bowl. Stir well.
4. Spray 6 to 8 qt crockpot with cooking spray. Spoon filling into each pepper. Spread remaining filling in bottom of crockpot. Arrange stuffed peppers on top of filling mixture.
5. Cook on high 4 hours. Sprinkle remaining cheese over top of peppers and filling mixture. Cook until cheese melts.
3 lbs ground meat (beef or turkey)
2 cups water
1 cup plain white rice (not instant)
1 jar of salsa
1/8 tsp black pepper
1/8 tsp red pepper
1 tsp garlic powder
1 tsp ground cumin
4 8-oz cans enchilada sauce
8 oz shredded Mexican Cheese
6 whole green, yellow, red, or orange peppers
1. Mix ground beef, black pepper, red pepper, garlic powder, and ground cumin in a skillet. Brown over medium high heat until no pink remains. Drain.
2. In a 6-qt sauce pan stir together water and salsa. Heat over high heat until mixture boils. Add dry rice. Cover and reduce heat to medium low. Simmer, covered, without stirring, for 20-25 minutes, until all water is absorbed. Remove from heat and let stand, covered, at least 5 minutes.
2. Meanwhile, cut the core out of each pepper. Rinse and pat dry.
3. To make filling, combine cooked meat, rice, enchilada sauce, and 2/3 of the cheese in a large mixing bowl. Stir well.
4. Spray 6 to 8 qt crockpot with cooking spray. Spoon filling into each pepper. Spread remaining filling in bottom of crockpot. Arrange stuffed peppers on top of filling mixture.
5. Cook on high 4 hours. Sprinkle remaining cheese over top of peppers and filling mixture. Cook until cheese melts.
Saturday, July 28, 2012
Pollo Rellenos
Stuffed chicken is just plain impressive -- and simple to make. This version is filled with chiles and cheese for a spicy "surprise inside" experience.
Pollo Rellenos
4 boneless skinless chicken breast halves
1 cup yellow cornmeal
1 packet taco seasoning
1 egg
4 oz pepper jack cheese, cut into 1 oz slices
2 chiles, cut in half with seeds removed
4 tbs canola or other cooking oil
Toothpicks
For cheese sauce:
1/2 c margarine
2 tbs corn starch (or 3 tbs flour)
2 c milk
1 small can of chopped green chiles
4 oz pepper jack cheese, shredded
1. Mix cornmeal and taco seasoning in a shallow dish. Beat egg in a small bowl, adding 1 tbs of water to slightly thin. Set both aside. Heat oil in large skillet over medium-high heat.
2. Working from the center out, use a meat mallet to pound the chicken breast halves to 1/8" thickness. Arrange one chile pepper half and one slice of pepper jack in center of each chicken breast. Roll up from one of the short ends and secure with 2-3 toothpicks.
3. Coat each chicken breast in beaten egg. Dredge in spiced cornmeal, being sure to coat all sides evenly. Brown in hot oil for 3-5 minutes on each side, until coating is golden and set. Transfer to cooking-spray coated 13 x 9 x 2 inch baking dish.
4. Bake at 350 degrees 20 or so minutes, until juices run clear and cheese just starts to melt from center of chicken pieces. Remove toothpicks before serving. If desired garnish with cheese sauce (directions below)
To make cheese sauce:
1. In medium sauce pan, melt margarine over medium high heat. Stir in corn starch or flour and chiles. Allow to cook 2-4 minutes, until chiles begin releasing juice. Slowly add milk, stirring constantly.
2. Continue to cook and stir until mixture boils, approximately 7-9 minutes.
3. Remove from heat and stir in pepper jack cheese.
Pollo Rellenos
4 boneless skinless chicken breast halves
1 cup yellow cornmeal
1 packet taco seasoning
1 egg
4 oz pepper jack cheese, cut into 1 oz slices
2 chiles, cut in half with seeds removed
4 tbs canola or other cooking oil
Toothpicks
For cheese sauce:
1/2 c margarine
2 tbs corn starch (or 3 tbs flour)
2 c milk
1 small can of chopped green chiles
4 oz pepper jack cheese, shredded
1. Mix cornmeal and taco seasoning in a shallow dish. Beat egg in a small bowl, adding 1 tbs of water to slightly thin. Set both aside. Heat oil in large skillet over medium-high heat.
2. Working from the center out, use a meat mallet to pound the chicken breast halves to 1/8" thickness. Arrange one chile pepper half and one slice of pepper jack in center of each chicken breast. Roll up from one of the short ends and secure with 2-3 toothpicks.
3. Coat each chicken breast in beaten egg. Dredge in spiced cornmeal, being sure to coat all sides evenly. Brown in hot oil for 3-5 minutes on each side, until coating is golden and set. Transfer to cooking-spray coated 13 x 9 x 2 inch baking dish.
4. Bake at 350 degrees 20 or so minutes, until juices run clear and cheese just starts to melt from center of chicken pieces. Remove toothpicks before serving. If desired garnish with cheese sauce (directions below)
To make cheese sauce:
1. In medium sauce pan, melt margarine over medium high heat. Stir in corn starch or flour and chiles. Allow to cook 2-4 minutes, until chiles begin releasing juice. Slowly add milk, stirring constantly.
2. Continue to cook and stir until mixture boils, approximately 7-9 minutes.
3. Remove from heat and stir in pepper jack cheese.
Thursday, July 5, 2012
Southwestern Pasta Salad
The bambinos were out of town this week, so we're having our 4th of July bbq tonight. The kids begged me not to make "that same old boring macaroni salad you force us to eat every year." Okay: challenge accepted. How about pasta salad with a south of the border kick? Aye caramba!
Southwestern Pasta Salad
1 lb farfalle (bowtie) pasta
2 cups frozen corn kernels
1 15-oz can black beans, undrained
8 oz grape tomatoes, sliced
1 packet taco seasoning
1 packet ranch dressing mix
16 oz sour cream (I use fat free)
8 oz jar salsa (mild, medium, or hot -- whatever you like)
8 oz shredded cheddar cheese
Crispy tortilla strips, for garnishing
1. In a large bowl, mix sour cream, ranch dressing mix, taco seasoning, and salsa. Add beans and tomatoes. Transfer to refrigerator.
2. Bring 4 quarts water to a boil. Add pasta. Return to a boil and cook 6 minutes, stirring occasionally. Add corn. Cook an additional 5 to 6 minutes, until pasta is tender.
3. Drain pasta and and corn. Add to refrigerated mixture. Stir in cheese. Chill at least 2 more hours before serving. Garnish with crispy tortilla strips if desired.
Add in ideas:
1. Make it a meal with cubed chicken breast cooked with taco seasoning
2. Kick up the spice with a can of chopped jalapenos
3. Add a 15 oz can of red kidney beans for extra protein
Southwestern Pasta Salad
1 lb farfalle (bowtie) pasta
2 cups frozen corn kernels
1 15-oz can black beans, undrained
8 oz grape tomatoes, sliced
1 packet taco seasoning
1 packet ranch dressing mix
16 oz sour cream (I use fat free)
8 oz jar salsa (mild, medium, or hot -- whatever you like)
8 oz shredded cheddar cheese
Crispy tortilla strips, for garnishing
1. In a large bowl, mix sour cream, ranch dressing mix, taco seasoning, and salsa. Add beans and tomatoes. Transfer to refrigerator.
2. Bring 4 quarts water to a boil. Add pasta. Return to a boil and cook 6 minutes, stirring occasionally. Add corn. Cook an additional 5 to 6 minutes, until pasta is tender.
3. Drain pasta and and corn. Add to refrigerated mixture. Stir in cheese. Chill at least 2 more hours before serving. Garnish with crispy tortilla strips if desired.
Add in ideas:
1. Make it a meal with cubed chicken breast cooked with taco seasoning
2. Kick up the spice with a can of chopped jalapenos
3. Add a 15 oz can of red kidney beans for extra protein
Sunday, April 15, 2012
Chocolate-Covered Strawberry Dump Cake
It's the last day of Spring Break and though I've had a great week, I was in the mood to send this vacation out with a touch of class. However, I didn't plan for dessert, so had to rummaging around in the cabinets. This is what I came up with: strawberries covered in my favorite stuff in the entire world (Nutella..oooooh Nutella) on top of cake. Yes, please. The only thing lacking is a glass of champagne and a table overlooking the Seine. Did I mention it's really easy? It is. C'est manufique!
Chocolate-Covered Strawberry Dump Cake
1 lb strawberries, diced
4 tbs sugar
1 c Nutella (hazlenut-chocolate spread)
1 box yellow cake mix
1/2 cup margarine
Whipped cream
Vanilla ice cream
1. Spray 13x9x2 inch baking dish with cooking spray. In a small bowl, stir together strawberries and sugar. Allow to sit 10-15 minutes.
2. Stir in Nutella. Spread on bottom of baking dish.
3. Using fork or pastry cutter, cut margarine into cake mix unti mixture resembles coarse crumbs. Pour cake mixture over chocolate-strawberry mixture.
4. Cover with foil and bake at 325 40-45 minutes, until cake is set and no "powdery" areas remain.
5. Uncover and allow to cool slightly before serving. Serve over vanilla ice cream garnished with whipped cream.
Note: it probably wouldn't hurt to add some strawberry glaze since my cake really absorbed my chocolate, but it honestly turned out just fine.
Chocolate-Covered Strawberry Dump Cake
1 lb strawberries, diced
4 tbs sugar
1 c Nutella (hazlenut-chocolate spread)
1 box yellow cake mix
1/2 cup margarine
Whipped cream
Vanilla ice cream
1. Spray 13x9x2 inch baking dish with cooking spray. In a small bowl, stir together strawberries and sugar. Allow to sit 10-15 minutes.
2. Stir in Nutella. Spread on bottom of baking dish.
3. Using fork or pastry cutter, cut margarine into cake mix unti mixture resembles coarse crumbs. Pour cake mixture over chocolate-strawberry mixture.
4. Cover with foil and bake at 325 40-45 minutes, until cake is set and no "powdery" areas remain.
5. Uncover and allow to cool slightly before serving. Serve over vanilla ice cream garnished with whipped cream.
Note: it probably wouldn't hurt to add some strawberry glaze since my cake really absorbed my chocolate, but it honestly turned out just fine.
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