The way to a man’s heart, is through bacon. That, I am sure of. Particularly bacon wrapped cheddar jalapeños. Nothing more attractive than that, right?
Bacon Wrapped Cheddar Jalapeños
1 8 oz container of low fat cream cheese
1/4 cup of shredded cheddar cheese
1/2 tablespoon cayenne pepper
1/2 tablespoon cumin
1/2 tablespoon of garlic powder
1 teaspoon black pepper
6 jalapenos, cut in half and deseeded
6 pieces of bacon
Set oven to low broil. Cook back strips for five to seven minutes, until bacon is heated and has lost some fat. Cut bacon strips in half and set aside.
In a bowl mix cream cheese, cheddar, and spices. Spoon mixture into the halved jalapenos. Wrap each jalapeno with a strip of bacon. Spear with a toothpick so that the bacon stays on. Place on a cookie sheet and bake on the lowest rack for 20 minutes or until bacon is crispy and jalapenos have been roasted.
Let cool and enjoy.
Our oven doesn’t work and I want to eat some baked sweet potato fries.
Yes, you read that correctly. Our oven doesn’t work. Every time we preheat it, the temperature drops 200 degrees the moment you open the oven and then can’t climb back to the optimum temperature for another 30 minutes (if we’re lucky). It’s been driving me crazy. I can’t bake any cookies or cakes.
So when I decided to follow the sweet potato trend, I pulled a Tim Gunn and made it work.
Luckily our broiler works. So I put the broiler on low and let that warm up. I peeled the sweet potatoes and the cut them into half inch pieces. Tossed them in a dash of olive oil, black pepper, sea salt, and garlic powder. I baked them for 12 minute, turned them over, and then baked another 12 minutes until they got a light char on them.
They actually came out crispy, and I’m so glad I made them!
Kick the carbs to the curb.
Even though it’s been cold out, I’ve been thinking of summer. Yes, I totally rock my knit pom-pom hat like a champ, and scarves are my best friend, but I miss laying out on the beach in my bikini. So instead of making a heavy, coma-inducing meal for myself, I opted for what I’d enjoy on a hot summer day.
I started by sauteing a quarter cup of fresh salsa (diced Roma tomatoes, sweet onions, and green peppers) in olive oil. Add a teaspoon each of cayenne pepper, garlic powder, and black pepper. When the vegetables are cooked down (the tomato will start to fall apart and make a sauce), add a quarter cup of diced steak. Cook the meat through.
I plated this on cleaned Romaine lettuce and topped it with a slice of avocado. Delicious!
There is something inadvertently sexy about a crockpot made meal. Perhaps it’s the slow cooking, maybe it’s how it just makes meats fall apart with the poke of a fork, or even maybe… it’s how easy it makes life. Like this recipe, which I made this recipe for the company Christmas party. It was such a big hit that there weren’t any seconds for anyone. And it took little to no effort. Don’t tell them that, they might make me cook all the time.
Next time I better make double the amount, though. I put it down on the table, turned around, and it was almost gone. Crazy delicious, but I think I also want to experiment with some various other ingredients, like bacon, veggies, or even different cheeses. Let’s get crazy!
Crockpot Mac N Cheese
2 cups of cooked shell pasta
4 tablespoons of butter
2 1/2 cups of grated Pepper Jack cheese
1 cup of sour cream
1 can of condensed cheddar cheese soup
1/2 teaspoon of salt
1 cup of milk
1/2 teaspoon of black pepper
1/2 teaspoon of garlic powder
In a medium sauce pan, mix butter and cheese. Stir until melted.
In the slow cooker (a.k.a. crockpot), mix the cheese mixture, eggs, soup, sour cream, salt, milk, pepper, and garlic powder. Add the pasta and stir again.
Cook on low for 3 hours, stirring occasionally.