Recipe: Stuffed Jalapeños

I made up a new stuffed jalapeños recipe for a dinner party on Saturday night and a family friend told me I HAD to post it on my blog...or at least e-mail it to her. I figured that the amount of time was roughly the same, so here you go!

I apologize for not having a photo of the actual stuffed jalapeños but I didn't get a photo before they were all consumed. Whoops.

Stuffed Jalapenos
Makes: 24
Calories: ~90/each

Ingredients: 

• 12 fresh jalapenos, sliced in half lengthwise, seeds and ribs removed
• 1 lb bacon
• 1 8-ounce block of light cream cheese
• 1/4 cup light mayo
• 1 4-ounce can chopped green chiles, drained
• 1/2 cup shredded parmesan cheese
• 1/2 cup plain breadcrumbs 

Directions: 

Bake the bacon...yes, bake it!

1. Line a large baking sheet with foil and arrange the bacon in a single layer. 
2. Place in oven (NOT preheated), set to 400º F. 
3. Bake for 20 minutes, maybe a bit more, until the bacon is browned and crispy. 
4. Carefully remove bacon from baking sheet onto a paper towel lined plate. 

While the bacon is baking, prep the filling!

1. Combine the cream cheese, mayo, chopped green chiles and shredded parmesan in a medium bowl. 
2. Crumble the cooked bacon and gently fold into the cream cheese mixture.

Stuff the jalapeños and bake them!

1. Reduce oven temperature to 350º F. 
2. Divide the filling among the jalapeño halves and line up in a single layer on another baking sheet or dish. 
3. Bake for 25 minutes at 350º F. Sprinkle baked jalapenos with bread crumbs and broil for ~5 minutes, until browned. 
4. Let the jalapeños cool for a few minutes before serving. 

Recipe: Bacon, Brussels Sprouts & Potato Pizza

Potato on pizza?!

Yes!

We had something similar to this at a Yelp Elite Event a few months back and I loved it and bookmarked the idea in my brain. In addition to being delicious, this recipe is fairly quick which makes it a good weeknight meal.

I would like to point out that this is dairy free, as in no cheese. NO CHEESE. I mean, I love cheese. LOVE IT. But these toppings are good to go on their own. My honey and I discussed this fact while eating it and decided that it really doesn't need any cheese. If you can't imagine enjoying a pizza sans cheese, throw a little shredded parmesan on top before slicing and serving...but I seriously don't think it needs it.

A few tips...

Slice those potatoes super duper thin. I used a mandolin. We have one from OXO.

Layer everything as evenly as possible.

Put the minced garlic in between the layer of potatoes and brussels sprouts...that way it will get cooked but not too brown in the oven.

Basil is awesome on this pizza but you could sub fresh parsley.
Just use something fresh. It adds great flavor and color.

Bacon, Brussels Sprouts & Potato Pizza
Serves 4-6

Ingredients:

• 1 pizza crust, prepared according to package instructions (I used the wheat pizza crust dough from Trader Joe's)
• 3 slices bacon
• 3 clove garlic, minced
• 1/2 pound baking potato, sliced as thinly as possible (see tips above)
• 6 ounces brussels sprouts, shredded
• 1 tablespoon extra virgin olive oil, divided
• salt & pepper
• 2 tablespoons fresh basil, roughly chopped

Directions:

1. Cook the bacon: Place bacon slices on a foil-lined baking sheet. Cook for 15-20 minutes in a 400º F not pre-heated oven, until the bacon is almost as crispy as you like it. (It will cook a bit more on the pizza.) Once bacon is cooked, remove to a paper towel lined plate to drain. Increase oven temperature to 425º F. 
2. While the bacon is sizzling away in the oven, prepare your other ingredients. 
3. Toss the extra thin slices of potato in a bowl with 1/2 tablespoon olive oil and a bit of salt and pepper. 
4. Place potato slices in a single layer on the prepared pizza crust.
5. Sprinkle minced garlic evenly over the top of the potato slices. 
6. In the now empty bowl, toss the shredded brussels sprouts with remaining olive oil and layer brussels sprouts evenly over the potato. 
7. Crumble the cooked bacon over the top of the pizza. 
8. Bake pizza on a pizza stone or parchment-lined baking sheet for 10-12 minutes, until crust is browned and potatoes and brussels sprouts are softened. 
9. Remove pizza from oven and sprinkle with fresh basil and parmesan, if using. 
10. Slice and enjoy!

Recipe: Balsamic & Bacon Brussels Sprouts

This one time when we were out to lunch with friends, they seemed a bit hesitant of our decision to order a brussels sprouts appetizer. The brussels sprouts arrived, looking and tasting incredible. All four of us chowed down, with our friends gladly accepting the last bites.

I don't blame them for taking so many years to realize that brussels sprouts are awesome. I mean, I didn't know I liked them until I was in my mid-20s. My parents don't like them so I never tried them until a very nice friend showed me the light.

Ready to be roasted.

Shredded with olive oil, lemon juice and avocado.

Shortly after our lunch, I received an e-mail from one of our friends with a brussels sprouts recipe he had just made at home and loved. I quickly added it to our list of recipes to try. After a couple batches, I think I've found the combination of ingredients that we like best. 

Feel free to adjust the amounts to your liking. For example, I won't judge you if you use an entire package of bacon. Promise.

Balsamic & Bacon Brussels Sprouts

Serves: 4* 

Ingredients:

• 1 pound brussels sprouts, halved
• 1/2 red onion, chopped into large pieces
• 4 slices bacon, chopped into large pieces
• 3 tablespoons extra virgin olive oil
• 3 tablespoons balsamic vinegar
• 1 tablespoon brown sugar
• Salt and pepper

Directions:

1. Preheat your oven to 400º. 
2. In a large bowl, whisk together the olive oil, balsamic vinegar, brown sugar and a pinch of salt and pepper. Add the brussels sprouts, red onion and bacon and toss to coat. 
3. Dump everything onto a large, lined baking sheet. 
4. Bake for 30 minutes, stirring every 10 minutes, until the brussels sprouts have softened and bacon is nice and crispy. 

*Or less, depending on how much you like Brussels Sprouts. My honey and I can easily finish off a batch, just the two of us.

Recipe: BLT Egg Muffins

I like making things in muffin tins. (Exhibit A) I also like easy/healthy/filling breakfasts that I can eat on the go (Exhibit B). So when a friend posted a drool-inducing Facebook post about bacon and egg muffins, I quickly decided that I wanted to create a bacon, lettuce and tomato (BLT) version.

These are good on their own but I think these would be even better topped with fresh avocado slices and a few drops of your favorite hot sauce. I think that avocado and hot sauce make most things better.

Oh, and while you could use regular bacon, I opted for turkey bacon and still found them to be delicious. According to my calculations, each egg muffin, without toppings, is approximately 115 calories. Two of these are a perfect, substantial workday breakfast for me.

Makes: 8 muffins

Ingredients:
8 slices turkey or regular* bacon
8 whole eggs or egg whites
A handful of arugula, chopped
2 tomatoes, seeded and chopped
Garlic powder
Avocado and hot sauce for topping (optional)

Nonstick spray

Directions:

1. Preheat oven to 350 degrees.
2. Spray muffin tin with nonstick spray. 
3. Wrap a piece of bacon around the inside of each cup of the muffin tin. Divide the chopped arugula and diced tomatoes between the cups. 
4. Crack an egg into each cup (or pour in egg whites) and top with a pinch of garlic powder. 
5. Bake for 30-35 minutes or until eggs are set. Let cool slightly and then pop out muffins to eat immediately or pack up and refrigerate for a future grab-and-go meal. 

* If you use regular bacon, you will probably want to transfer the cooked muffins to paper towels to soak up some of the grease.

Recipe: Jamie's Brussels Sprouts

If you are a regular reader of my blog, you may remember this Brussels Sprouts recipe.  Just for the record, I was going to call that recipe "Emily's Brussels Sprouts" but I didn't want anyone to think that I was talking in the third person.

My friend Jamie recently shared with me another brussels sprouts recipe and I immediately bookmarked it in my brain for the near future.  Tonight I cooked them up as a side dish with sun dried tomato and chicken sausages and green onion smashed tomatoes.   I wanted to share the deliciousness.  Enjoy!

brussels sprouts + sun dried tomatoes + pancetta + bleu cheese = goodness

Jamie's Brussels Sprouts with Sun Dried Tomatoes, Pancetta and Bleu Cheese

Serves: 4

I found all the ingredients for this dish at Trader Joe's.

Ingredients:

• 1 pound brussels sprouts, ends trimmed and cut in half
• 4 ounces julienne sliced sun dried tomatoes
• 4 ounces chopped pancetta or bacon (optional)
• 2 tablespoons crumbled bleu cheese
• Olive oil

Directions:

1. Preheat oven to 400º F.  
2. Place brussels sprouts on a jelly roll pan (baking sheet with sides) and drizzle with olive oil.  Toss to coat.
3. Bake brussels sprouts in oven for 10 - 15 minutes until they just start to brown.  
4. Remove pan from oven, reduce temperature to 350º F. 
5. Add the sun dried tomatoes to the pan and stir to combine with brussels sprouts.
6. Return pan to oven and bake for an additional 20 - 25 minutes, until the brussels sprouts are softened and browned. 
7. While the brussels sprouts and sun dried tomatoes are baking, cook up the pancetta or bacon in a nonstick skillet over medium-high heat.  When slightly crispy -- remove from pan, drain on paper towels and set aside.
8. Remove brussels sprouts and sun dried tomatoes from oven and pour into a serving dish.  Stir in pancetta and bleu cheese. 
   
   



Brussels sprouts with olive oil.

Cooking the pancetta.

Notes:
Jamie shared that this is good with or without the pancetta/bacon so if you want a vegetarian dish, simply leave out that ingredient.  Easy peasy.

I like bleu cheese and two tablespoons was plenty for my taste buds.  However, if your love bleu cheese, go ahead and add a bit more.  Easy cheesy.

Recipes: Bacon Wrapped Jalapeños & Jalapeño Popper Spread

The jalapeños are on the left.

Both of these recipes are spicy and delicious and might be just a bit healthier than deep fried jalapeño poppers.  Maybe.  Either way they are perfect party appetizers. 


Bacon Wrapped Jalapeños

Makes 24 bites. 

Ingredients:

• 12 jalapeños
• 1 pound bacon (12 slices)
• 1 8-ounce package cream cheese

Directions:
Preheat the oven to 350º.  Spray the top of a broiler pan with nonstick spray.  Line the bottom pan with foil.

Trim the stems off of the jalapeños and slice each one in half.  With a spoon, carefully scoop out seeds.  Fill each jalapeño half with cream cheese.  Slice bacon in half so you have 24 short slices.  Wrap each jalapeño half with one slice of bacon.  Secure with toothpicks and line up on the broiler pan.

Bake 15-20 minutes or until bacon is cooked.  Let cool slightly before serving.

Notes:
Do NOT touch your eyeballs or any other part of you until you wash your hands thoroughly.  If you are worried about burning your skin, throw on some rubber gloves before working with the jalapeños.

If regular bacon isn't your thing, these are also good with turkey bacon.  It also works just fine with light cream cheese.


Jalapeño Popper Spread

Ingredients:

• 2 8-ounce packages cream cheese, softened
• 1 cup mayonnaise 
• 1 4-ounce can chopped jalapaño, drained
• 1 4-ounce can chopped green chilies, drained
• 1 cup shredded parmesan cheese
• French bread, for serving

Directions:
Preheat oven to 350º.  Spray a pie plate with nonstick spray.

Stir together cream cheese and mayo until well combined.  Stir in jalapeños and green chilies.  Spoon mixture into pie plate and spread out evenly.  Top with parmesan cheese.

Bake until bubbly and top is slightly browned.  Serve with bread cubes. 

Notes:
I use light mayo and cream cheese.  Every little bit helps, right?

This is a good make ahead dish and can be refrigerated until ready to bake and serve.  It can also be served at room temperature.

Recipe: Egg Bake

I spent this past weekend with a group of fabulous ladies.  For breakfast on Saturday morning I made an egg bake that I have made for a number of get togethers and it is always very popular.

This is a perfect make ahead recipe because it needs to chill overnight in the fridge.   It is best served warm from the oven but is also good at room temperature.  I have only made it according to the recipe below but have plans to throw in some spinach the next time. 

I have to give a shout out to my wonderful honey because, even though he hates eggs, he got this recipe for me from his coworker after it was scarfed down at a work potluck.

Egg Bake

Egg Bake
Servings: 8 - 10
Preparation time: 30 minutes
Rest time: Overnight
Cook time: 30 minutes


Ingredients:

• 9 slices white bread, crusts removed and cut into large chunks
• 1.5 cups shredded swiss cheese
• 6 slices bacon, cut into small pieces
• 1 tablespoon extra virgin olive oil
• 8-ounce package sliced mushrooms
• 4 green onions, thinly sliced
• 8 eggs
• 1.5 cups milk
• Salt and pepper
• Cooking spray

Directions: 

1. Place the bread in the bottom of a large greased baking pan.
2. Top bread with shredded cheese.
3. Heat a skillet over medium-high heat and cook bacon until brown and crispy.  Drain on paper towels and set aside.  
4. Carefully wipe out bacon grease from the skillet and add the olive oil.  Add green onions and mushrooms and cook until mushrooms are browned. 
5. Layer the cooked veggies and bacon on top of the bread and cheese.
6. In a large bowl, whisk together the eggs and milk.  Season with salt and pepper.  Pour egg mixture into the baking dish and cover with saran wrap.  Place in the refrigerate and chill overnight. 
7. After the dish has rested overnight, bake in a 350º F oven, uncovered, for 30 minutes or until the top starts to brown.  (The eggs may still be a little wiggly but will firm up when cooling.)
8. Let rest for 10 minutes before serving.