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Baked Stuffed Jalapeños

Baked Stuffed Jalapeños
Are you a risk taker? I think one has to be a bit adventurous to eat jalapeños. You never know if biting into one is going to yield that wonderful flavor and kick that is the basis for so much of Southwestern food, or if that one little bite will pack such a fiery punch that you’ll be running around the room mouth agape and tears in your eyes, begging for something to cool it all down. If you find that the pepper you’ve bit into is just too hot for your tongue, cool it off with sour cream, milk, or cream cheese. That’s the trick, and the reason why cheese is so often paired with hot chiles. The other good reason why stuffed jalapeños are filled with cheese is they taste good that way! Do you have a favorite stuffing for stuffed jalapeños? When working with jalapeños, it helps to wear disposable gloves. Ingredients Cream Cheese Filling Version Bacon and Jack Cheese Filling Version * When buying jalapeños for this recipe, if you want mild peppers, look for peppers with smooth skins. Method Related:  Appetizers

Onion Rings Ingredients 2 large yellow onions, peeled, sliced into 1/2-inch to 3/4-inch thick ringed slices, rings separated (See How to Slice an Onion)2 cups buttermilk, or 1 cup plain yogurt mixed with 1 cup milkSaltFreshly ground black pepper1 1/4 cups all-purpose flour and 1/4 cup cornmeal OR 1 cup prepared cornbread flour plus 1/2 cup all-purpose flour2 or 3 cups of grapeseed oil, or other high smoke-point oil such as canola oil or peanut oil Equipment needed: a 5-quart heavy-bottomed dutch oven, tongs, candy thermometer, paper towels, cookie sheets Method 1 Combine the buttermilk (or yogurt and milk) with 1 1/2 teaspoons salt and 1 teaspoon black pepper in a large bowl. 2 In a separate bowl combine the flour and cornmeal, 1 teaspoon of salt and 1/2 teaspoon of pepper. 3 Add the oil to a largish Dutch oven pan - about 5-quart or 6 quart size. Be very careful whenever handling hot oil. You can test if the oil is ready by moistening a little bit of the flour and dropping it in the pan. Serve hot.

Caramelized Onion Tart with Gorgonzola and Brie Recipe A little while ago, on a visit to Annisquam, Massachusetts, my friends Ann and Nick hosted an “Impress the Food Blogger” dinner at their home. Guests were encouraged to bring a favorite dish, and we all got to vote on what we thought would be a hit on the site. The evening was a blast, the votes were tallied, and the winning dish? The original caramelized onion pizza recipe is from Marilyn and Jeff’s friend Bonnie Stern, Canadian author of several cookbooks. Tarragon is a summer herb, if you can't find any, you may crush a few fennel seeds (maybe half a teaspoon) and sprinkle over the tart. Ingredients 2 Tbsp olive oil4 cups of sliced onions, sliced root-to-top into 1/4-inch thick slices (about 2-3 med onions)1 Tbsp brown sugar2 Tbsp balsamic vinegar1/2 tsp salt1/2 tsp pepper8 oz frozen puff pastry (defrosted a couple hours in the fridge)2 oz chilled Brie cheese, rind removed and diced2 oz Gorgonzola or other blue cheese, diced2 Tbsp chopped fresh tarragon Method Hello!

Chipotle Lime Bacon-Wrapped Grilled Shrimp Recipe Method 1 Mix together in a small bowl the lime zest, lime juice, olive oil, and chipotle powder. Put the shrimp in the lime chipotle mixture; make sure each piece is well coated. 2 Spread the bacon pieces out over several layers of paper towels on a microwave-safe plate. 3 Prepare grill on high, direct heat (if grilling) or preheat the oven to 450°F. 4 Working one at a time, wrap a half piece of microwaved bacon around each piece of shrimp. Crispy dogs with bacon-jalapeño dipping sauce “How you feel about crispy dogs?” asked a friend from San Antonio. We were discussing regional variations of hot dogs, with my favorite being the bacon-wrapped Mexican hot dogs I enjoy at the Fiesta market by my mom’s house in Houston. “That sounds like a flauta,” I said. Though here’s the thing—if you want to order a crispy dog at a restaurant in Texas, you should go to San Antonio, as they seldom appear on menus anywhere else. For more history, I called the Malt House and spoke to the manager, Ivan Gonzalez. Crispy dogs are often served with the usual hot dog condiments such as yellow mustard and ketchup. But no matter how you serve them, if you love hot dogs and you love flautas, you'll definitely love the crispy dog. Crispy dogs with bacon-jalapeño dipping sauce Ingredients for the crispy dogs: 8 corn tortillas 8 hot dogs 4 ounces of cheddar cheese, cut into 16 sticks Toothpicks Oil for frying Salsa for serving Serve warm with bacon-jalapeño dipping sauce and salsa.

Pepperoni Roll...my own version Hello everyone! Welcome! Thanks for stopping by! Here is my version of a pepperoni roll. It is soooo delicious! I have learned that there are some pretty fantastic pepperoni rolls in West Virginia...I would love to try one some day. This is just my version...a simple, yummy recipe that I make for my family for dinner once in a while. I love pepperoni rolls! I like to use Rhodes brand. (not being paid by Rhodes to say that...I just love their products) Loosely cover the frozen bread dough with plastic wrap. Roll dough out to approximately 11 x 11 square. One frozen dough log makes one pepperoni roll. Lay pepperoni on dough covering entire surface. Sprinkle with shredded mozzarella cheese. Next, sprinkle with shredded Parmesan cheese. Lightly sprinkle with Italian herbs...basically, some dried oregano, parsley and basil. Add a sprinkling of garlic powder. Roll up dough starting at one edge of square. Place rolls on baking sheet, leaving space between. You do not need to let rise. P.S. Enjoy!

Potato Skins 1 Bake the potatoes: Scrub the potatoes clean then bake the potatoes using your favorite method, either oven or microwave. If using an oven, pierce a few times with a sharp knife or the tines of a fork, rub with olive oil and bake in a 400°F oven for about an hour until the potatoes are cooked through and give a little when pressed. If using a microwave, pierce the potato a few times with a sharp knife of the tines of a fork, rub all over with olive oil and cook on the high setting for about 5 minutes per potato. I have found that baking the potatoes in a conventional oven yields potatoes that are easier to work with (cut and scoop out), the potato seems to adhere to the skins a little better, but there is hardly a discernible difference in the final product. 2 Cook the bacon: While the potatoes are cooking, cook the bacon strips in a frying pan on medium low heat for 10 to 15 minutes, or until crisp. 4 Bake the potato skins: Increase the heat of the oven to 450°F. Return to the oven.

Rose Petal Flan Recipe Ingredients Topping: 1/2 cup granulated sugar2 Tbsp water Custard 2 cups whole milk1/2 cup sugar2 eggs2 egg yolks1/4 teaspoon vanilla extract1 tablespoon rose water* Special items needed 4 6-ounce ramekins *Rose water can be found in Mediterranean markets and also Whole Foods in the baking department. Method 1 Have your ramekins ready, near the stove. 2 Preheat oven to 350°F. 3 Pour custard mixture into the ramekins, up to about 1/4-inch from the top edge of the ramekins. 4 Bake on the middle rack until centers of flans are gently set, about 45 minutes. 5 To serve, run small sharp knife around flan to loosen.

Salmon Fish Stew, Brazilian Style Recipe Print Photography Credit: Elise Bauer One of the dishes Northern Brazil is known for is their “Moqueca“, a delicious savory fish stew made with a local white fish, bell peppers, tomatoes, onions, and coconut milk. Several years ago a Brazilian friend of mine introduced to me a salmon version of this stew she had improvised, given that the typical Brazilian fish used for moqueca isn’t found around here. It was so good I begged Fernanda for the recipe, which she translated into English for me. What is surprising about the recipe’s method is that you simmer the stew for a good 30 minutes at least. The result is a rich, coconut creamy, deeply flavored stew. The salmon is marinated first with lime juice, paprika, and cumin, and then simmered with onions, tomatoes, and bell peppers, in coconut milk. Recipe updated from the archive, first published 2007. Ingredients Marinade: Other: MethodHide Photos 1 Marinate salmon: Mix together the marinade ingredients. Pour coconut milk over the top. Hello!

chile con queso If I share a secret with you, do you promise not to laugh? I like Velveeta. I know, I know—that stuff isn’t even a proper dairy product. Instead it’s a cheese food that can sit on the shelf (no refrigeration necessary) for years on end. But in Texas we have a special place in our hearts for Velveeta, especially when it’s melted with a can of Rotel. We call that concoction chile con queso, or just queso for short. Chile con queso, which translates to peppers with cheese, is pronounced “kay-so.” I decided to start my queso quest by doing a bit of research on the history of chile con queso. So if Mexicans can make their chile con queso with real cheese, there’s no reason Texans can’t make it with real cheese either. I read other recipes where people would throw their shredded cheese in with some milk and peppers and microwave the mixture. Enter my Tex-Mex hero Stephen Pyles. This is good stuff, and you can customize it any way you wish. Do you ever make your queso with real cheese?

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