Jalapeno Poppers
What makes these poppers different then the ones you find in the store or at a restaurant. These aren't fried and the pack just as much flavor. I usually oven bake these poppers, but you can also do them on the grill, my friend Jay just bought me a popper grill holder, thanks Jay and that is what is pictured below. I modified this recipe from an Emeril Lagasse recipe, and makes two dozen.
12 fresh jalapeno peppers, halved lengthwise, stems, seeds and membranes removed
6 oz less fat cream cheese, softened
1 1/2 cups grated Monterey Jack (for even spicier option use pepper jack)
1/2 teaspoon ground cumin
1/2 teaspoon cayenne, or less, to taste
2 large eggs
2 tablespoons milk (any percentage)
8 teaspoons Essence, Recipe (or you can buy this in store, I use it all the time!)
2 cups Panko crumbs
1/2 cup all-purpose flour
Preheat the oven to 350 degrees, or the grill to medium heat. Spray some PAM or other oil spray onto a baking sheet and set aside. If you are using the grill, you can use a grill plate or the one I showed you above.
You want to start with cleaning up the jalapeno peppers. Make sure to wear gloves while doing this, because there is the extreme ability to burn your hands, with the jalapeno juice, it hurts and is no fun, so take the necessary precautions. Just a tip, you can buy the prep gloves at the 99cent store and you'll have a ton of them and hardly pay anything. You'll want to slice the jalapenos in half and then deseed them, the more seeds you leave the spicier, so keep that in mind.
Once you have done that, in a bowl,mix together the cheese, cumin, and cayenne pepper. I like to immediately fill all the pepper halves with the cheese before moving on the the next step.
Get out 3 shallow bowls. You are going to make an assembly line. In the first bowl, put the flour and 2 tsp of Essence, set aside. In the second, beat the 2 eggs, milk, and 2 tsp of the Essence. Set aside. In the second bowl, mix together the Panko crumbs and the last 4 tsp of Essence, and set aside. Another tip, fill a larger bowl with warm water and place above the assembly line. Your hands are going to get dirty during the process of going from liquid (egg mixture to the flour and bread crumbs) and you can just easily dip your hands in the bowl instead of continually washing them. This is a great tip when you are doing any kind of breading.
Now you are going to do all the dipping and breading of the poppers. Take the pepper that is already filled with cheese and dip it into your first bowl of flour, then dip it in the egg mixture and then finally in the panko crumbs and place on the baking dish, cut side up. Continue this process till all the poppers are breaded. Since you are using panko crumbs they are not going to be fully covered like a popper you would get at a restaurant or from the freezer section, but they will be coated enough and therefore much healthier for you. And truthfully taste better!
You will bake them for about 30 minutes, or until the cheese is gooey and running and the crumbs are toasted. If you are using the grill, take a look at them after 10 min. and see if the cheese is bubbling and they are toasted. And serve.
Guacamole
Everyone has their guacamole recipe, but I get asked all the time to make mine for events, that I have to put it up here. A lot of people may say that this isn't right way, but I haven't had any complaints only requests! And keep in mind, guacamole is one of those things that you have to taste to get right. I don't measure the ingredients anymore, but I will put down my guesses on what you need and you can play with the taste, which is the whole fun of cooking anyway!
2 ripe avocados (to tell if they are ripe the skin should be black and they should be soft to touch, but not overly soft)
Half a Medium onion, chopped
1 Medium Ripe Tomato, chopped (try to remove seeds as much as possible)
2-3 TBSP fresh squeezed lemon juice (taste will allow you to know how much to use)
2 gloves of garlic, minced (more if desired)
1/2 tsp salt (or to taste)
1/2 tsp pepper (or to taste)
This is very simple, just mix together all these ingredients in a bowl, until smooth (I just use a fork), or you can leave it a little chunky, I prefer it this way. Add in whatever else you might like, cilantro, jalapeno pepper for spice, or even just some hot sauce. Serve with chips and enjoy!
Taco Salad
I have to credit my Aunt Debbie here on this simple recipe. She always brought it to family picnics and then I started doing the same. It is so easy and especially good for taking to another place and assembling there, which is key when attending a BBQ or other event. This recipe is especially good if you are pressed for time or need to make the day before.
1 lb. lean ground beef
Taco Seasoning (I use this recipe, but if you are pressed for time or just prefer, buy a taco seasoning packet)
1 head of iceberg lettuce
5 small or 3 medium tomatoes
1.5-2 cups shredded sharp cheddar
Small bag of yellow corn tortilla chips (or whatever you have on hand)
1 small can black olives, drained (optional, I don't add them)
1 bottle of lite Italian dressing (I prefer the store brand, but use what you like, non-creamy)
Heat a skillet over medium heat. Add the ground beef and cook until browned. Drain the beef of any of the juices. Add a little water to the pan with the beef and then add the taco seasoning. If you are using the recipe I provided, start with a few tablespoons and add more if you desire. If using the packet, follow instructions on back. Put the meat aside.
Chop the whole head of iceberg lettuce an throw it in a bowl. Chop the tomatoes and also throw into the bowl. Add the meat that you have set aside and then the cheese. Mix this together. If you are serving right away, then add the Italian dressing and mix well. Then, crush the bag of chips, so they are the size to easy work into the salad, but not totally destroyed. Mix these into the salad and serve.
If you are taking this somewhere, you best bet is to mix the lettuce, tomatoes together and seal in the serving bowl. Bring the meat in a microwave safe container. Bring the cheese and the Italian dressing on the side. When you get to the house or event, just heat up the meat for a minute or two and mix everything together as I said above and serve. It's as easy as that. I usually make a personal salad for myself the night after making tacos and take it to work for lunch the next day.
Sangria
This is probably one of the things that I am requested to bring with me just about anywhere, the most. My friend Frannie (she is the one responsible for my logo if you need an amazing graphic designer), is a Kinda Famous Sangria Connoisseur, so the fact that she loves my Sangria says it all.
1 bottle dry red wine (Spanish red table wine works best, don't spend a lot of money, not necessary)
1/2 cup sugar
1/2 cup water
1/2 cup brandy
1/2 cup triple sec
1/2 cup orange juice
green apples
oranges
lemons
In a saucepan, put in sugar, water, brandy, and triple sec, heat until sugar is dissolved and it is at a simmer. Pour wine and orange juice in pitcher and then add saucepan mixture. You can add cut up apples, oranges, lemons, whatever fruit you have or want to add. It is best if you make it 24hrs in advance or at least a couple hours if you don't have that much forethought. Sip away!
