Archive for January, 2018


Bacon wrapped jalapeno poppers with just 3 ingredients! Simple, delicious and incredibly addicting snack for any occasion!

With just 3 ingredients, these jalapeño poppers are not only easy to make, but they’re also super addicting.

yield: 20 POPPERS

Ingredients:

  • 10 jalapenos, halved and de-seeded
  • 4oz (110gr) flavored cream cheese, softened  Ismoked chipotle)
  • 10 thin bacon strips, cut in half

Directions:

 Preheat the oven to 400°F (200°C).
  1. Cut jalapeños in half length-wise and remove the seeds and ribs.
  2. Fill the jalapeno halves with about 1.5 teaspoons of cream cheese.
  3. Then wrap the stuffed jalapeno halves with bacon.
  4. Arrange them on a baking sheet, lined with silicone mat, or aluminum foil. (Secure bacon with toothpick, if needed.)
  5. Bake the jalapeno poppers for 25-30 minutes, or until the bacon is fully cooked. Enjoy warm, or at room temperature.

Freezing Instructions: Prepare the jalapeño poppers throw step 5. Freeze for at least 2 hours. When the poppers are frozen, transfer to a ziplock bag. To bake, arrange the poppers on a baking sheet, lined with silicone mat, or aluminum foil, and bake for 35-40 minutes at 400°F (200°C).

All images and text ©Shinee D. for Sweet & Savory by Shinee
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How to Make Authentic Mexican Guacamole from Scratch

Ingredients

  • 3 Haas Avocados
  • 1/4 cup red onion, finely diced
  • 1/4 cup Roma tomatoes, finely diced
  • 1/4 cup cilantro leaves, chopped (no stems)
  • 1 Jalapeno or Serrano chile (about 1 tablespoon), finely diced
  • 1/2 teaspoon sea salt (or maybe a little bit more!)
  • 1 tablespoon lime juice, squeeze the juice from 3 key limes
  • Optional Garnish: cilantro leaves on stems, or sprinkling of Mexican Cojita Cheese

Instructions

  1. Using a knife or avocado tool, slice avocados in half. Reserve the pits for later.
  2. Remove the peels and place the avocado in a bowl.
  3. Mash the avocados until the consistency is smooth with just a few small lumps.
  4. Add remaining ingredients to the bowl. Gently fold all ingredients together.
  5. If serving guacamole as an appetizer, transfer Mexican Guacamole to a molcajete.
  6. Garnish with a few cilantro leaves on stems, or a sprinkling of Mexican Cojita Cheese.
  7. Serve guacamole with restaurant-style tortilla chips.

Notes

  1. Control the heat factor: Jalapeno chiles are milder than Serrano chiles!
  2. If your guacamole will not be enjoyed right away, add in an avocado pit or two, and squeeze a bit more lime juice on top. This will help the guacamole from turning brown.

Related image

I purchased a spiralizer from Amazon and it has been perfect for my consumption of low carb veggies, easy to use, no electric needed just turn that handle and then create noodle dishes that are healthy and full of flavor.    Experiment and create your own.   This one is one of my favorites and I am a garlic freak.

Ingredients

You can adjust this to your personal favorite ingredints

  • 2 tablespoons grapeseed oil
  • 1 vidalia  onion , spiralized
  • 3/4 cup sliced mushrooms (your choice of type, I use baby white mushrooms sliced medium)
  • small zucchini , spiralized, patted dry with paper towel
  • 1 tablespoon  Tsang szechuan spicy stir-fry sauce (available at Walmart)
  • 2 tablespoons Beijing Sweet and tangy Sauce (Panda Express available at Walmart only 7g sugar)
  • 1 large clove crushed fresh garlic
  • 1 small piece of real butter
  • 1 tablespoon sesame seeds (optional)

Instructions

  1. Heat oil in a wok over medium heat.
  2. Add onions,  crushed garlic,  and cook for 4 to 5 minutes, or until translucent and tender.
  3. Stir in zucchini, butter, mushrooms  and continue to cook for 2 minutes.
  4. Add Tsang sauce and Beijing sauce and sesame seeds; mix and continue to cook for 5 minutes, or until zucchini is tender.
  5. Remove from heat.
  6. Serve.
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