Recipes I LOVE

Bacon-Wrapped Jalapenos Poppers
Recipe from thenest.com 

A major upgrade from the usual deep-fried version.

Bacon-Wrapped Jalapeno Poppers on Erin’s Food Files
(Adapted from The Pioneer Woman)

Ingredients:
20 whole fresh jalapenos, each 2 to 3 inches long
1 8-oz. brick cream cheese, softened
1 lb. thin (regular) bacon, sliced into thirds
Freshly ground pepper

Directions:
1. Preheat oven to 375°F.
2. Cut jalapenos in half length-wise. (If you have them, wear gloves when chopping and scraping the jalapenos.) With a spoon, remove the seeds and white membrane. Smear softened cream cheese into each jalapeno half. Sprinkle with pepper.
3. Wrap jalapeno with bacon pieces. Secure by sticking toothpick through the middle. If possible, place poppers on an oven-safe metal rack over a foil-lined baking sheet to allow the grease to drip down. Sprinkle again with fresh pepper.
4. Bake for 20 to 25 minutes. Broil for a couple of extra minutes if not brown enough.

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Sue’s Tailgate Sandwich
Recipe courtesy Sue Anderson – Found on Food Network website

I made this for our 2nd Annual LaDart Family Tailgate (Tennessee Vols vs Florida Gators) and it was SOOO good!  It was great because I just made them all the night before and they were ready for the post-game snack while we waiting for traffic to die down.  Everyone loved them.  They were a huge hit.  My only recommendation would be to cut the sandwiches in relatively small pieces.  There is a lot going on and my group couldn’t finish a sandwich (6 inch hoagie).  I know some of the ingredients are a bit quirky, but it makes a really tasty sandwich.  You can switch out the meat and cheese with any combo you prefer.

Prep Time: 30 min

Level: Easy

Serves: 4 servings

Ingredients

  • 1 (12-inch round) focaccia loaf
  • 1/3 cup mayonnaise
  • 1 clove garlic, crushed
  • 1 tablespoon juice of marinated artichokes
  • 1/2 pound thinly sliced smoked turkey
  • 2 roasted red peppers, recipe follows
  • 1/4 pound provolone, thinly sliced
  • 1/2 red onion, thinly sliced
  • 2 tomatoes, thinly sliced
  • 1 cup shredded fresh spinach
  • Balsamic vinaigrette

Directions

Slice the foccachia bread in half horizontally. Mix together mayonnaise, garlic, and artichoke juice. Spread this mixture on the bread. Layer the remaining ingredients on half of the bread. Sprinkle with balsamic vinaigrette. Top with second piece of bread. Wrap in plastic wrap and then foil. Refrigerate at least 2 hours or overnight. Slice into wedges and serve. Other cold cuts and cheeses can be used.

Roasted Red Peppers:

  • 2 red bell peppers
  • Olive oil
  • Kosher salt

Cut peppers in half and clean out seeds. Brush with olive oil and sprinkle with kosher salt. Grill on low-medium heat for 20 minutes. Peel off blackened skin.

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Brie and Chive Biscuts

From my favorite magazine “Real Simple”

Serves 16| Hands-On Time: 15m | Total Time: 35m

Ingredients

  • 2 cups all-purpose flour, spooned and leveled, plus more for the work surface
  • 2 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 6 tablespoons cold unsalted butter, cut into small pieces
  • 6 ounces Brie, cut into 1⁄2-inch pieces (including the rind)
  • 2 tablespoons chopped fresh chives
  • 3/4 cup buttermilk

Directions

  1. Heat oven to 375° F. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, salt, and baking soda.
  3. Add the butter and, using a pastry blender or your fingers, cut in until crumbly. Add the Brie and chives and toss to combine. Add the buttermilk and stir just until moistened (do not overmix).
  4. Transfer the dough to a lightly floured surface. Knead it a few times to bring it together. Gently shape into a 1-inch-thick disk. Using a 2-inch round cookie cutter (or a small glass), cut out 16 biscuits (flouring the cutter and reshaping the scraps  as necessary). Place on the prepared baking sheet. Bake until golden, 15 to 18 minutes.

By Kate Merker and Sara Quessenberry,  November 2010