Category: Recipes


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.

 

  • Ingredients

  • 100g (3½oz) rice
  • 125g (4oz) chorizo, sliced
  • 1 large red onion, sliced
  • 1 garlic clove, chopped
  • 1 tbsp olive oil
  • 1 litre (1 3/4pt) chicken stock
  • 1 x 400g tin borlotti beans
  • ½ savoy cabbage, cored and sliced
  • crusty bread, to serve

 

Loaded Zucchini Skins
TOTAL TIME: 
PREP: 
LEVEL: EASY
YIELD: 16

INGREDIENTS

  • 1/2 lb. bacon
  • 4 large zucchinis
  • 2 tbsp. extra-virgin olive oil
  • 1/2 tsp. chili powder
  • 1/4 tsp. cumin
  • kosher salt
  • Freshly ground black pepper
  • 2 c. shredded Cheddar
  • 1 c. sour cream
  • 2 green onions, sliced

DIRECTIONS

  1. Preheat oven to 400°. Cook bacon until crispy, 8 to 10 minutes, then transfer to a paper towel-lined plate to drain and chop into small pieces.
  2. Cut zucchinis in half lengthwise. Using a large metal spoon, scoop out seeds from the insides, then cut each half into three to four pieces.
  3. Transfer zucchini to a large baking sheet and toss with olive oil. Season with chili powder, cumin, salt, and pepper.
  4. Bake until slightly tender, about 5 minutes. Top each piece of zucchini with cheese and bacon.
  5. Return to oven and bake until cheese is bubbly and zucchini is tender, about 10 minutes more. Garnish with sour cream and green onions.

recipe courtesy of DELISH

Chicken Stroganoff

Active Time
40 Mins
Total Time
40 Mins
Yield
Serves 4 (serving size: about 1 1/2 cups)
If stroganoff could restore its Russian creators 200 years ago, this chicken version will restore you on any winter weeknight.

How to Make It

Step 1

Heat 1 tablespoon oil in a large Dutch oven over medium-high. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 6 minutes or until done, turning once. Remove from pan.

Step 2

Combine 1 tablespoon stock and flour in a small bowl. Add remaining 1 tablespoon oil to pan over medium-high. Add mushrooms; cook 8 minutes. Stir in garlic and thyme; cook 1 minute. Add wine; cook 2 minutes or until reduced by half, scraping pan to loosen browned bits. Stir in remaining 2 cups and 7 tablespoons stock; bring to a simmer. Add noodles; cook, uncovered, 8 minutes or until done. Stir in flour mixture; cook 1 minute. Remove pan from heat; stir in chicken, remaining 3/4 teaspoon salt, remaining 1/2 teaspoon pepper, and sour cream. Sprinkle with parsley.

 

Nutritional Information 

  • Calories 443
  • Fat 12.8g
  • Satfat 3.3g
  • Monofat 6.3g
  • Polyfat 1.8g
  • Protein 39g
  • Carbohydrate 39g
  • Fiber 2g
  • Cholesterol 111mg
  • Iron 3mg
  • Sodium 681mg
  • Calcium 35mg
  • Sugars 5g

Recipe courtesy of Real Simple

Forget carb-heavy pasta! This creative twist brings you fresh Italian flavor without any of the guilt.  Enjoy oodles of noodles plus all your favorite pasta fixings —guilt-free! The secret? Subbing in spiralized veggies.   This is from Good Hosekeeping.

SERVES: 4

Ingredients

  • 3 tbsp. olive oil
  • 2 lb.  zucchini (spiralized)
  • 12 oz. ripe tomatoes
  • 8 oz. fresh mozzarella
  • ½ c. loosely packed fresh basil leaves
  • 2 tbsp. capers
  • 2 clove garlic
  • ¼ c. roasted salted almonds

Directions

  1. In 12-inch skillet, heat oil on medium until hot. Add zucchini. Cook 1 to 2 minutes or until just beginning to soften, stirring. Remove from heat; transfer to large bowl.
  2. To bowl with zucchini, add tomatoes, mozzarella, basil, garlic, and 1/2 teaspoon salt. Gently toss to combine. Serve immediately, topped with almonds.

mushroom-kale-cheddar-frittata

  • Serves 6
  • Hands-On Time 15 min
  • Total Time 40 min

INGREDIENTS

  1. 1/4 cup olive oil
  2. ounces mushrooms (such as cremini and shiitake), halved or sliced if large
  3. Kosher salt and black pepper
  4. small shallots, chopped
  5. large eggs
  6. 1/2 cup crème fraîche or sour cream
  7. ounces Cheddar, shredded (1 cup)
  8. ounces Parmesan, shredded (½ cup)
  9. 1/2 small bunch lacinato kale, stems discarded and leaves sliced (about 4 cups)

DIRECTIONS

  1. Heat oven to 400° F. Heat 2 tablespoons of the oil in a large ovenproof nonstick skillet over medium-high heat. Add the mushrooms and season with ¼ teaspoon each salt and pepper. Cook, tossing occasionally, until golden, 4 to 6 minutes. Add the shallots. Cook, tossing frequently, until the shallots are tender, 2 to 3 minutes. Transfer to a plate. Reserve the skillet.
  2. Whisk the eggs, crème fraîche, ½ teaspoon salt, and ¼ teaspoon pepper until combined. Whisk in the Cheddar and half the Parmesan. Toss the kale with 1 tablespoon of the remaining oil.
  3. Heat the remaining 1 tablespoon of oil in the reserved skillet over medium heat. Add the egg mixture to the skillet, followed by the mushrooms, the kale, and the remaining Parmesan. Cook until the frittata is set just around the edge, 2 to 3 minutes.
  4. Transfer the skillet to oven and bake until the frittata is just set, 20 to 24 minutes. Slide onto a plate to serve.

Courtsey of Real Simple, Justin Chapple

NUTRITIONAL INFORMATION

Per Serving

  • Calories390 calories
  • Fat31 g
  • Sat Fat13 g
  • Cholesterol295 mg
  • Sodium640 mg
  • Protein20 g
  • Carbohydrate8 g
  • Sugar1 g
  • Fiber1 g
  • Iron2 mg
  • Calcium361 mg

 

Korean Kimichi

Courtsey of Melissa Souza and Mother Earth Magazine she also has page on facebook

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Ingredients

• 1 large cabbage head
• 1 pound daikon root
• 8 green onion
• 8 cloves garlic (grated)
• ginger root (grated)
• 2 tbsp fish sauce
• 1/2 cup water
• 8 tbsp Korean red pepper flakes or red pepper paste
• 3 tbsp sugar
• 1/2 cup sea salt

Directions

1. Cut cabbage in 2 inch sections, sprinkle with salt, cover with water, and let sit 2 hours.

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3. Drain and rinse 3 times, and allow to dry.

4. Chop daicon into matchstick sized pieces.

5. Chop green onion into 1 inch sections.

6. Add cabbage to diacon and green onion, and toss.

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Prepare brine:

1. Add sugar, water, garlic, and ginger. Mix and add Korean red pepper.

2. Add brine to veggies and stir until fully coated.

3. Pack tightly into jars, and seal.

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4. Leave at room temp 2-5 days.

5. Each day push cabbage below brine surface to release gases.

6. Taste each day until satisfied.

7. Store in fridge. The full flavor is best after a week or two in the fridge. This will keep up to 6 months or more in the fridge.

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Melissa Souza lives on a 1-acre, organically managed homestead property in rural Washington State where she raises backyard chickens and meat rabbits and grows plums, apples, pears, a variety of berries, and all the produce her family needs. She loves to inspire other families to save money, be together, and take steps toward self-reliance no matter where they live. Connect with her on Facebook.

Oven Baked Zucchini Fritters

MAKES: 12    PREP: 20 min  COOK: 25 min

Ingredients

  • 1 ½ lb. zucchini (about 3), grated
  • 2 large eggs
  • 1 onion, minced
  • 1 cup. almond flour
  • 3 tbsp. fresh chives, finely chopped
  • ½ tbsp. garlic powder
  • Cooking fat
  • Sea salt and freshly ground black pepper

Preparation

  1. Preheat your oven to 400 F.
  2. Squeeze any extra moisture out the shredded zucchini and pat it try – really try to get as much liquid out as possible.

To make sure the fritters get properly crispy, be very aggressive about squeezing water out of the zucchini. Often it helps to shred them, sprinkle them with salt, and then let them sit for a minute or two to draw the water out. Then you can squeeze the shreds with your hands or in a cheesecloth (you might be surprised at the amount of water one zucchini can produce!). This helps avoid any potential sogginess and give you that nice crispy edge to the tops.

  1. Combine all the ingredients in a large bowl, season to taste, and stir until everything is well combined.
  2. Grease each muffin tin, and fill each cup with an equal amount of the zucchini mixture.
  3. Place in the oven and bake for about 25 minutes.
  4. Serve warm with your favorite topping: pulled pork, shredded beef, pulled chicken, or even beef patties.

Fritters preparation

 

 

Serves 2 generously

8 ounces slender asparagus, trimmed and cut into 2-inch pieces
salt and freshly ground black pepper
4 strips bacon
olive oil
juice and zest of 1 lemon
fresh Parmesan, either shaved or grated

8 ounces uncooked pasta, such as fettuccine

1. Bring a large pot of water to boil for the pasta. Before adding pasta, add asparagus and cook for about 2 minutes. Transfer to a bowl with a slotted spoon and set aside. Cook pasta for a little less time than package directions call for, until almost al dente.

2. Meanwhile, lay the bacon in a large cold skillet. Set flame to medium and cook until just crisp, turning occasionally. Transfer to a paper towel-lined plate to drain. Empty bacon grease from skillet, but don’t wipe it clean. Turn off flame if pasta is still cooking. Crumble the bacon.

4. Plate pasta in individual shallow bowls. Top with some Parmesan. Don’t go crazy here – there are plenty of flavors going on. Serve.

 

Source: Christian Monitor

 

 

 

 

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