SEND ME YOUR JALAPENO PEPPER RECIPES, STAT!!!
You see, it's like this. For years I've tried in vain to grow bell peppers. They just don't like me, my soil, my yard, nothing no way no how. I only have one recipe that uses jalapeno peppers, and when I buy them locally they're $3.49 a pound!!! So this year, I bought a six-pack of jalapeno pepper plants for less than $2 and planted them.
"Zowie!" they cried when they hit the soil. "We like it here!" And now I'm up to my armpits in peppers with no clue what to do with them.
So, PLEASE, send me your recipes and I'll draw at least one of them out of the hat and send a Haven't Got A Clue coffee mug. And maybe Angelica will include that recipe in her next Easy-Does-It cookbook!
Results will be announced next Friday. Good luck!
Corn and peppers
ReplyDelete1 tablespoon butter or margarine
1 medium red bell pepper, coarsely chopped (1 cup)
1 medium green bell pepper, coarsely chopped (1 cup)
1 medium jalapeño chili, seeded and finely chopped
2 bags (1 lb each) frozen whole kernel corn
2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 cup chopped fresh cilantro
1. In 12-inch nonstick skillet, melt butter over medium heat. Cook bell peppers and chili in butter 2 to 3 minutes, stirring occasionally, until bell peppers are crisp-tender.
2. Stir in frozen corn, oregano and salt. Cover and cook 5 to 6 minutes, stirring occasionally, until corn is tender. Stir in cilantro
Recipes? Don't you just chop them up and throw them on the top of your nachos or pizza?
ReplyDeleteThis is more a method than a recipe.
ReplyDeleteGrilled Stuffed Jalapeños
Large jalapeño peppers
cream cheese, softened (block not whipped)
mozzarella cheese (shredded)
chopped chives or scallion
bacon (use the thinner slices rather than the thicker ones here)
toothpicks
Cut jalapeños in half length-wise and remove seeds and membranes.
Stir together the cream cheese, the mozzarella cheese, and the chives (you can eyeball this to determine how much you need depending on the number of peppers.
Stuff cheese mixture into peppers, close tightly, and scrape away any excess cheese.
Wrap a slice of bacon around and around starting a one end and working across and anchor on both ends with a toothpick
Put on the grill and keep turning until the bacon is just crispy and you see the cheese start to ooze out. A nice long handled grill basket works well here because you can turn them all at once. Otherwise use really long tongs because the bacon grease causes a lot of flames.
Let cool a minute or two or the cheese will burn your mouth.
In Texas, people just add them to whatever they're serving. I admit I have to remove them. But most Texans don't.
ReplyDelete