My sister makes the best jalapeno poppers and now my mom and I can't stop making them. These disappear first at every party.
*Be careful cleaning the jalapeno peppers - they are so strong you will feel like you can't breathe. Also wear gloves or your fingers will be burning for days.
12 servings (2 per person)
12 Fresh Jalapeno peppers
8 ounces softened cream cheese
1 package of hidden valley ranch powdered dressing mix
12 Strips of center cut bacon
1 cup of shredded cheddar cheese
Heat Oven to 350
Cut all the jalapenos in halves and clean out all the seeds
on a baking dish place aluminum foil and spray with cooking spray. Lay the jalapeno halves on the baking dish.
In a medium sized bowl mix cream cheese, ranch powdered dressing, and cheddar cheese until smooth.
Place filling in Jalapeno halves until well stuffed wrap a half a piece of bacon around each jalapeno half and bake until cheese is bubbly and bacon is crisp around 20min.
Adapted from Giada De Laurentiis
1 Package of wonton wrappers (you can find these by the tofu in the produce section of the supermarket)
4 tblespoons olive oil, plus more for drizzling
4 tilapia fillets (about 8 ounces total), cut into 3/4-inch pieces
Kosher salt and freshly ground black pepper
1 avocado, halved, pitted and flesh cut into 1/2-inch cubes
1 mango, peeled and flesh cut into 1/2-inch cubes
4green onions, finely chopped
1/2 cup of diced pickled jalapeno peppers
2 tablespoons fresh lime juice (from about 2 limes)
1 tablespoon juice from pickled jalapeno peppers.
pinch of salt
1/2 cup sour cream
1 tablespoon wasabi powder - or chipotle powder whatever you prefer
season with salt and pepper
Preheat over to 375
For the wonton cups: I have done this 2 ways you can heat a pizza stone and lay the wontons flat. *keep an eye on them they cook very fast or if you want to make wonton cup use a small cupcake pan and spray with cooking spray and press the wonton wrappers into the bottom and sides. Bake until lightly golden, about 6 minutes. Remove the pan from the oven and let cool for 5 minutes. Remove wonton cups out of the pan and cool completely.
For the filling: In a large, nonstick skillet, heat 3 tablespoons olive oil over medium-high heat. Drizzle the tilapia fillets with olive oil and season with salt and pepper, to taste. Arrange the fish in a single layer in the pan and cook until the flesh is flaky and cooked through, about 2 to 3 minutes on each side. Set aside to cool slightly.
For the dressing: Mix together 1 tablespoon of olive oil lime juice, and jalapeno juice. Season with salt, to taste. Add the avocado, mango, and green onions - toss all ingredients together.
For the sour cream topping: Mix sour cream, wasabi powder, or Chipotle powder and season with salt.
Put the wonton cups on a platter and divide the avocado mixture into the cups. Top each with 3 to 4 pieces of fish. Spoon about 1 to 2 teaspoons of the sour cream mixture on top of the fish and serve.
I'm back...sorry I haven't posted any recipes in awhile, I've been cooking but this summer is flying by so fast. Anyways I just posted a video on youtube for the Next Foodnetwork Star so cross your fingers that the judges love me, because then it is up to you to vote for me.
Here is the recipe I submitted I call these little appetizer bites paremsan stacks and they are delicious.
RECIPE: Parmesan Stacks
Servings 6 (makes 12 stacks)
1 package of raw chicken tenders (about a pound) cut into small cubes
1 Large Zucchini sliced into thin circles
1 cup Progresso Italian Panko
1/2 cup Progresso Italian breadcrumbs
1 cup parmesan cheese
2 TBLS Vegtable oil
2 eggs beaten seperatly
1/2 cup ricotta cheese
1/3 cup mozzerella
1/2 cup store bought marinara (trader joes has a great marinara)
1 cup fresh basil leaves
4 ounces cream cheese at room temperature
1/4 cup of olive oil
salt and pepper for seasoning
Dip chicken tender cubes in egg wash then in the panko breadcrumbs
Mix the regular breadcrumbs with a 1/2 cup of the parmesan cheese
Dip sliced zucchini into other egg wash and into parmesan and breadcrumb mixture
Fry chicken then zucchini in the vegtable oil on medium heat until brown and cripy on the outside. Set aside and let them cool.
PESTO (same as green spaghetti recipe)
In a food processor mix the basil leaves, the rest of the parmesan cheese, olive oil, and cream cheese until smooth. Set aside serve at room temperature with the parmesan stacks.
Mix ricotta cheese with the mozzerella, season with salt and pepper. With a small spoon...spoon mixture on top of zucchini rounds then top with chicken. Stick stacks with a toothpick to keep together bake at 300 degrees for 4 minutes until cheese is warm. Serve at room temperature with homemade pesto and marinara sauce on the side.
Posted by LC at 6.7.10