First things first: did you see the post on Sunday about the two podcasts I was interviewed for? Well I have one more to tell you guys about. Heather from Half Size Me also interviewed me over the summer and the podcast is now available. Check it out here:
Hope you guys like them!
Did you know that we have a gazillion jalapenos in our garden this year?
Okay maybe not a gazillion but we have about 10x more this year than we ever did last year and unlike last year–they actually taste like something this time! I don’t know if we bought a different kind of plant, but this year’s crop is hot as hell. Last year, they tasted like nothing. Since we have a ton of jalapenos, Michael decided to pickle some. We eat the peppers year round in tons of stuff–omelettes, burritos, enchiladas, guacamole…you name it and we’ll try to make it spicier.
I’m not sure how long it takes for the pickling to be done and the peppers ready to eat, but I will let you know.
The other way we’ve eaten them is in poppers! I got home from the pool one night recently and Michael had already made them up and they were ready to munch on while dinner cooked.
Here is the recipe he used:
- 6 jalapenos
- 4 ounces cream cheese, softened
- 2 tablespoons chopped chives or spring onion
- 4 slices bacon
- 12 wooden toothpicks
- Add toothpicks to warm water for 20-30 minutes before baking or grilling.
- Slice each jalapeno in half, lengthwise. Then, using a small spoon, scrape out and discard all seeds and any white membrane.
- Stir together the cream cheese and chives or spring onion in a small bowl. Use a spoon to fill each pepper-half.
- Cut the bacon slices into three 1 1/2-inch pieces, and wrap one piece of bacon around each stuffed pepper-half then slide a toothpick through the bacon and pepper so the bacon is secure.
- To make in the oven: Heat oven to 375 degrees F then line a baking sheet with aluminum foil or parchment paper. Place stuffed and wrapped peppers, filling side facing up, onto the baking sheet and bake until the bacon is crispy and glistening and the peppers are tender, about 25 minutes.
- To make on the grill: Heat grill to medium-high heat. Place a grill basket, slotted grilling pan or aluminum foil directly on the grill (this helps to prevent the poppers from falling through the grates). Then, place stuffed and wrapped peppers onto the basket, pan or foil, filling side up and grill until bacon is crispy and glistening and the peppers are tender, about 15-20 minutes. If, while grilling any poppers become too charred, just move them to a cooler section of the grill.
The poppers were fantastic! I loved them and was sad there weren’t more. They were super spicy and the cream cheese mixture tasted great. I want to have these again asap. I ate the poppers with a glass of milk to wash it down, they were that hot–AND Michael had removed all the seeds. Incredible.
He was a busy bee that night, too, because he made guacamole from scratch to go on our steak salads. Dinner was a big bowl of lettuce with some black olives, pico de gallo, guacamole, a little bit of shredded cheese, sour cream and the steak cubed up.
Usually when we make these Mexican salads we add beans to it and the black beans sit in my stomach like a brick. This time I skipped it and was happily satisfied with dinner without feeling like I ate too much.
I want more poppers.
QUESTION: Can you handle spicy? What are your favorite uses for jalapenos?