from the garden to the table
Though it's still a little early for tomatoes and jalapeño peppers in my garden, the herbs are in full swing. Fortunately we can get fresh, organic tomatoes and peppers from our local markets.
There is something magical about being able to step outside, pick all the fresh stuff my hands can hold and then eat it! Tomatoes and basil, jalapeños and cilantro and two of my favorite combinations. Both options offer a variety of faire from fresh to the table to cooked up and served.
I'll be posting a few of my top choice recipes for those who enjoy the early summer bounty.
Today I'll start with stuffed jalapeños. Though there are some 'jalapeño poppers' to be found in restaurants, these are nothing like the commercial menu item.
I mix these up with italian sausage, bacon and/or shrimp depending on what I have on hand. You can certainly make them without meat if you prefer the vegetarian style.
Stuffed Jalapeños
10 large jalapeños (1 seeded and chopped for the stuffing, 9 halved* and seeded)
1/2 cup chopped cilantro
1/4 cup chopped red onion
1/2 package cream cheese (depending on the size of your jalapeños, you may want the whole package)
1 cup shredded sharp cheddar cheese
1/2 lb italian sausage OR 1/4 lb bacon cooked and drained
3-4 large shrimp, deveined, lightly cooked and chopped
Wash, halve* and seed your jalapeños
Mix the rest of your ingredients together.
Stuff each half generously with the cheese mix.
Lay out on a foil lined or oiled baking sheet.
Bake 45 minutes to an hour at 350 until soft and bubbly.
Let cool just a bit before eating. The temptation will be high to eat immediately, however your tongue will thank you if you let them set for 5 minutes.
I usually allow for 3-4 (halves) per person as an appetizer so this recipe should be enough for 4 - 6 people. My family will eat them all within minutes of pulling them off the grill or out of the oven! Even the folks who say they don't like 'hot' food LOVE these as the jalapeños mellow with cooking.
*IF you get really crazy about stuffing jalapeños, you may want to invest in a jalapeño stand for grilling outside. If you use a stand, don't halve your peppers. Just core them and stuff whole.
Leftover cheese mix is wonderful with scrambled eggs if you happen to mix up more cheese than you have peppers.
There is something magical about being able to step outside, pick all the fresh stuff my hands can hold and then eat it! Tomatoes and basil, jalapeños and cilantro and two of my favorite combinations. Both options offer a variety of faire from fresh to the table to cooked up and served.
I'll be posting a few of my top choice recipes for those who enjoy the early summer bounty.
Today I'll start with stuffed jalapeños. Though there are some 'jalapeño poppers' to be found in restaurants, these are nothing like the commercial menu item.
I mix these up with italian sausage, bacon and/or shrimp depending on what I have on hand. You can certainly make them without meat if you prefer the vegetarian style.
Stuffed Jalapeños
10 large jalapeños (1 seeded and chopped for the stuffing, 9 halved* and seeded)
1/2 cup chopped cilantro
1/4 cup chopped red onion
1/2 package cream cheese (depending on the size of your jalapeños, you may want the whole package)
1 cup shredded sharp cheddar cheese
1/2 lb italian sausage OR 1/4 lb bacon cooked and drained
3-4 large shrimp, deveined, lightly cooked and chopped
Wash, halve* and seed your jalapeños
Mix the rest of your ingredients together.
Stuff each half generously with the cheese mix.
Lay out on a foil lined or oiled baking sheet.
Bake 45 minutes to an hour at 350 until soft and bubbly.
Let cool just a bit before eating. The temptation will be high to eat immediately, however your tongue will thank you if you let them set for 5 minutes.
I usually allow for 3-4 (halves) per person as an appetizer so this recipe should be enough for 4 - 6 people. My family will eat them all within minutes of pulling them off the grill or out of the oven! Even the folks who say they don't like 'hot' food LOVE these as the jalapeños mellow with cooking.
*IF you get really crazy about stuffing jalapeños, you may want to invest in a jalapeño stand for grilling outside. If you use a stand, don't halve your peppers. Just core them and stuff whole.
Leftover cheese mix is wonderful with scrambled eggs if you happen to mix up more cheese than you have peppers.
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