Basic Jalapeno Poppers

Welcome back!

This past weekend, the ChemE wanted jalapeno poppers. Someone had brought some to his office, and he couldn’t get them off his mind. Silly man. So, I agreed to make them for him. Gotta keep him happy. We ran to the grocery store and picked up a few things I needed; jalapenos and sausage.

I had no recipe to follow. I looked up several different recipes online and just went from there. Here’s what I did:

6 large jalapenos, halved and seeded

1-1lb package of bacon*

1-1lb package of ground sausage

1-8oz package of cream cheese

Extras: You are going to need toothpicks!! You are also going to want to bake these on a rack with a pan underneath to catch all the grease from the bacon!

Preheat the oven to 375*F. Brown the sausage in a skillet over high heat. Once the sausage is no longer pink, drain the fat, then add the cream cheese. Stir until the cream cheese has melted. In the meantime, wash the jalapenos, then halve and, using a spoon, seed them. (If you want a good kick to your jalapeno popper, then leave some of the membrane and seeds. If not, scrape it all out!! And, you might want to wear gloves while doing this!! I didn’t, and didn’t have any burning, but I was also very, very careful!) Take a spoonful of the mixture and place it inside the hollowed out jalapeno. *NOW the bacon. I didn’t realize how huge the jalapenos were I used. I cut the bacon into 1/3s and the slices were too small. I had to use 3 to cover the jalapeno and mixture. My suggestion is to use a whole slice at first. If you see that you need less, then cut the rest of the bacon accordingly.* Use a toothpick to hold the bacon to the jalapeno. Repeat with the rest of the jalapenos. Bake at 375*F for 20-25 minutes. Check on the jalapeno poppers…if the bacon is starting to shrink, then turn the broiler on high and finish cooking the jalapenos.

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While I was typing this recipe, I thought of somethings I could do a little different! So, I may make these again this weekend, if the ChemE is not opposed, and try out my little “twists.” IF it works out, I’ll post the recipe next week!! Meanwhile, enjoy!!

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Mushroom Cap Pizzas

The ChemE and I have been working on eating healthier. I discovered, as I was going through our bank statements, that we were eating out entirely too much! I won’t divulge numbers, but we spent enough money on eating out one month, I could have bought double the groceries I usually do.

 

So, I started scouring websites for interesting recipes to take the place of the ho-hum, humdrum stuff we usually have. That is when I came across this recipe on Pinterest. It looked wonderful. I like mushrooms, especially portobella mushrooms, and who doesn’t like pizza?! Plus, I knew the kiddos wouldn’t eat it, but they could make their own pizzas, which gets them in the kitchen and cooking, while having fun. Win, win, win!

 

Here’s the recipe:

 

  • 6 Portobella mushroom caps (this will depend on how many you want to eat. Mine were a medium size, so I made 3 for each of us, 6 in total. If you get the large mushrooms, you may only want 1 per person)
  • pizza sauce
  • pepperoni
  • Mozzarella cheese, shredded

 

Preheat the oven to 400*F. Clean the mushrooms by wiping them with a damp cloth or paper towel. (Do not rinse the mushrooms under running water. Mushrooms have a lot of water in them naturally. By washing them under running water, you will only add more water to them. I promise, wiping them with a damp cloth will clean them!) Remove the stem and clean out the inside “gills” with a spoon. Place on a foil lined baking sheet and bake for 7 minutes. A lot of water will draw out of them. You can take a paper towel and soak up any excess water. When you have gotten the water absorbed, put a tablespoon of pizza sauce inside the cap. Top with mozzarella cheese and pepperoni. Turn on the oven broiler (HIGH) and broil for 3 minutes or until the cheese has melted and started to brown.

 

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Obviously, you can add anything you like. The original recipe called for black olives. But the ChemE has a deep seated aversion to any kind of olive, so none for us.