After months of not being able to find yeast, I finally found a couple packets and snagged them. Baking fresh bread is super relaxing for me and I so needed to make a loaf. I’ve been stressed about making a decision for what my kids would do when they returned to school and needed to take some frustration out on bread. There’s nothing like a good bread kneading 🙂
I picked up a few jalapenos at the farm stand and had planned to make salsa, but my tomatoes were water logged and splitting. I haven’t had much luck with my garden this year. Anyway, I decided to make a loaf of jalapeno cheese swirl bread. This braided bread is packed full of pieces of jalapenos and cheddar cheese. It’s delicious warm and enjoyed with a cup of chili.
I love mushrooms especially ones that stuffed! This past weekend, I bought a pack of large mushrooms from Costco and was planning to make a sausage stuffed version, but stumbled on this recipe for a take on jalapeno poppers.
They are super easy to make and only take a few ingredients. I luckily had everything in my fridge to make them except for a jalapeno. I love when I have the majority of ingredients to make a recipe in my fridge and pantry.
These were creamy and delicious. The jalapeno brought the perfect amount of heat and the mushrooms held up to the heaping of stuffing. This recipe makes 6 large button mushrooms, but can easily be doubled or tripled if you want them for a party.
Well it looks like summer might be finally over here in PA and that means bring on soup and chili weather! I made a new soup recipe over the weekend and whipped up a batch of these muffins to do along with it. They’re not your traditional corn muffin as they have a little sour cream in them to make them soft and tender and they’re dotted with pieces of pickled jalapenos.
Welcome to the August reveal for Group C for The Secret Recipe Club. If you don’t know about the SRC, you’re missing out! Every month, all the participating bloggers are assigned another blog and we need to select one recipe to make from our assignment. Then we all reveal our recipe and assigned blog on a Monday. It’s always fun to look through the links to see who had your blog.
This month, I received Ashley’s blog, Rainstorms and Love Notes. She shares recipes, writes about love and life and binge watching TV, her three cats and love for the Steelers (Go Eagles!). I went through all the recipes and found a great recipe for pretzel bites with a jalapeno cheese sauce. I loved the short cut in using canned French bread to make the pretzel bites. I’ve made pretzels from scratch before and it’s time-consuming. The sauce was really good and had the perfect amount of heat with the jalapeno. My daughter loved it too!
1 can French loaf bread
2 Tbsp butter
Salt for sprinkling
1 Tbsp butter
1 Tbsp flour
3/4 cup milk
1 clove garlic, minced
1 jalapeno, ribs and seeds removed, finely chopped
1 cup shredded Colby jack cheese
1 tsp cayenne pepper
Preheat oven to 375 degrees. Remove the dough from the can and slice in half lengthwise. Cut each strip into small pieces and roll into small balls.
Bring a large pot of salted water to boil. Drop 10 pieces of dough into the boiling water for 1 minute. Remove the boiled dough with a slotted spoon and transfer to a piece of parchment paper to cool. Continue until all pieces of dough are boiled. Place on a foil covered baking sheet and bake for 25 minutes.
While the pretzels are baking, melt 1 tablespoon of butter in a small saucepan. Add the flour and milk and whisk until smooth. Add in the jalapeno and garlic. Continue to stir until the mixture starts to thicken. Once thick, remove from the heat and stir in the shredded cheese and cayenne pepper.
Melt the remaining 2 tablespoons of butter on the baked pretzel bites. Sprinkle with salt and serve. Enjoy!
Check out all the other recipes in this week’s group by clicking the link below!
I’m sad the summer growing season is coming to an end with a bumper crop of peppers. My peppers didn’t do great all summer, but now that it’s cooler and I’ve pulled out the tomato plants out of the garden, my peppers are doing phenomenal! I picked about two dozen jalapenos, a dozen green peppers and 6 poblano peppers the other day. I’ve been in the mood for stuffed jalapenos and had all the ingredients in the fridge along with half a package of bacon. Another perfect opportunity to spend some time in the kitchen!
These stuffed jalapenos are amazing! The gooey cheese in the center with the smokey bacon and the spicy pepper…there’s really no way for me to describe how good they are, you just need to make them! I baked half the batch as an appetizer for my husband and I to snack on while I was making the rest of our dinner. The other half were frozen and will be made in the very near future. These are going to be my go-to recipe to bring to parties!
12 jalapenos, sliced in half, ribs and seeds removed
8 ozs cream cheese, softened at room temperature
1 cup shredded cheddar cheese
1 garlic clove, minced
1/2 tsp smoked paprika
12 slices of bacon, cut in half
Preheat oven to 400 degrees. Line a baking sheet with parchment paper and place a wire rack on top. Set aside.
In a medium bowl, combine the softened cream cheese, cheddar cheese, garlic and smoked paprika using a hand mixer. Spoon the filling into the halved jalapenos and wrap with half a slice of bacon. Secure with a toothpick and place on the wire rack. Continue this process until all the jalapenos are filled and wrapped.
Bake for 25 to 30 minutes until the cheese is bubbly and the bacon is crispy. Remove from oven and serve immediately. Try not to burn the inside of your mouth with hot cheese!
We’ve been doing a lot of grilling lately…the weather has been perfect and most of the time my husband mans the grill. But this time, I took over to make these beef skewers. I was offered the opportunity to review a few products from Gourmet Warehouse
. I had never heard of the company before, but one of my food blogger friends told me about them and I was excited to learn I could pick a few products to try out.
They carry a variety marinades, BBQ sauces and spice rubs/seasonings and are based in Hilton Head. I had a hard time narrowing down my selection, but I chose the mild cherry jalapeno BBQ sauce
and honey garlic injectable marinade
. Both products were something I had never used before and couldn’t wait for them to arrive.
I immediately knew I was going to inject a roaster with the honey garlic marinade. I don’t have pictures for this recipe, but the chicken was so moist and flavorful! I only had a couple hours to let it marinade before I needed to get it in the oven, but in that short amount of time, it was amazing.
For the BBQ sauce, I knew I wanted to used it to baste a piece of grilled meat. I was looking at the different cuts of beef at my butcher and saw they had top sirloin on sale. They had a few thin sliced pieces – light bulb moment! I could slice it into thin strips and make skewers out of it. The sauce is AMAZING! The combination of cherry and jalapeno is perfect – the sweetness of the cherries is cut with the mild heat of the jalapeno.My husband said “it was the best meal I’ve had in a long time.” I’m not sure if I should be mad at him or not for that comment. I loved the sauce so much, that we used it on grilled chicken the next night.
1 lb thin top sirloin, cut into one inch strips (approximately 1/4 inch thick)
Cherry Jalapeno BBQ sauce
wooden skewers, soaked in water for 30 minutes
Skewer the beef and season both sides with salt and pepper. Once your grill is ready, place the skewers on the grill. Allow to cook for 2 minutes and then flip. After you flip, coat the top side with the BBQ sauce. Cook for one minute on the other side and then flip. Coat that side with BBQ sauce and let sit for one minute. Flip two more times so both sides of the beef is basted twice with the sauce. Remove from heat and enjoy!
If you’ve never tried Gourmet Warehouse products before, check them out.