Jalapeno Pickles

Anyone who knows me knows that I am not a fan of pickles.  They are crazy gross to me and are the quickest way to get rid of my appetite.

However... my husband loves pickled jalapenos on just about everything.  I was on a canning spree and decided to try my hand at making some jalapeno pickles.  I really enjoyed making this batch of pickles.  They were easy to make and will last about a year in the pantry which gives me plenty of time to use them up on pizzas, chili's, and plenty of other things.

Jalapeno Pickles:
(adapted slightly from Food in Jars)

1 pound of jalapeno peppers, cut into slices
2 cups white vinegar
2 cups filtered water
2 tablespoons pickling salt
1 tablespoon red pepper flakes

Pack clean, hot jars with peppers and the red pepper flakes. Pour hot brine over top. Bubble your jars thoroughly by tapping them firmly on the countertop and using a wooden chopstick to release any stubborn bubbles. Wipe rims, apply lids and bands.

Process in a boiling water canner for 10 minutes. Store in cool, dark place for up to a year.

Jalapeno Popper Chicken

I love jalapeno poppers.  There is just something about the pepper and the cheese that is amazing.  This recipe came from Skinnytaste, which is an amazing source for healthier recipes.

I made some changes to this recipe like not rolling the chicken up.  It's hard and I can never get my filling to stay inside... so I gave up.

Also, forgive my pictures.  I need a new camera like no one's business. (Santa, are you paying attention?!)

Jalapeno Popper Chicken:
(adapted from Skinnytaste)

Ingredients:
2 slices bacon, cooked and crumbled
3 jalapeños, seeds removed and chopped
3 oz reduced fat cream cheese, softened
4 oz reduced fat shredded cheddar jack
8 thin sliced skinless chicken breast cutlets
1/2 cup whole wheat breadcrumbs
Juice of 1 lime
1 tbsp olive oil
salt and pepper

Directions:

Wash and dry chicken cutlets, season with salt and pepper.  Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.

In a medium bowl mix together the cream cheese, cheddar, jalapeños, and bacon.

Lay chicken cutlets on a working surface and spread 2 tbsp of cream cheese mixture on each cutlet.  Place the breadcrumbs in one bowl and the olive oil, lime juice, salt and pepper in a separate bowl.

Dip chicken in lime-oil mixture and then in breadcrumbs.  Cover both sides of the chicken with the bread crumbs and bake 22-25 minutes.

Veggie Stuffed Mushrooms

I've been in some what of a Meatless Monday rut.  I didn't grow up eating very many meatless meals and sometimes I have trouble thinking of new ideas.  This one came from seeing my Easter menu and realizing that I forgot to make the dang mushrooms.  I figured that I might have a good idea for something new for Meatless Monday.

These were delicious.  The mushrooms give a really meaty texture so if you're still on the fence about going meatless I think this would be a great place to start. 

Veggie Stuffed Mushrooms:

4 large portobello mushrooms, gills removed
2 tablespoons olive oil, plus some to drizzle on top
1 onion, chopped
1 bell pepper, chopped
2 carrots, chopped
2 cloves garlic, minced
1/3 cup bread crumbs
1 box frozen, chopped spinach, thawed and squeezed as dry as possible
1/2 cup reduced fat shredded mozzarella cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
salt and pepper

Preheat oven to 400 degrees.

Heat a skillet over medium high heat.  Add 1 tablespoon olive oil.  When the oil is hot add the onion and bell pepper.  Once the onion starts to brown add the garlic and carrots.  Let everything cook for about a minute.  The carrots still need to be pretty crunchy.  Remove from heat and pour into a bowl.

Add the breadcrumbs, cheese, spinach, 1 tablespoon olive oil, and seasonings.  Mix everything to combine.

Brush each mushroom cap with a little olive oil and begin to stuff them. 

Once each mushroom is as full as you'd like it to be place them on a baking sheet and drizzle the top with a little more olive oil.  Bake for 15-20 minutes and enjoy.

Mexican Lasagna

It's Meatless Monday!!

I made Mexican Lasagna this week and it was delicious!  I was a little nervous going into it because I was kind of winging this one.  I didn't really do much research and used it as an excuse to clean out the refrigerator.  It worked out.

Mexican Lasagna:

12 corn tortillas
1 can reduced sodium black beans, rinsed and drained
1 can reduced sodium pinto beans, rinsed and drained
1 cup corn kernels, fresh or frozen
1 large bell pepper, diced
4 carrots, peeled and chopped
1 red onion, diced
1 cup fat free salsa
1-2 cups reduced fat shredded Mexican blend cheese


Preheat the oven to 375 degrees. Cut each tortilla in half and layer 6 halves in a casserole dish or lasagna pan.  Top with a third of the beans, corn, onion, bell pepper, salsa, and cheese. 

Continue layering the ingredients.


Bake for 30-45 minutes or until everything is hot and the cheese has melted.  Serve with a dollop of sour cream or Greek Yogurt.

Stuffed Poblano Peppers

The Mexican restaurant we frequent has a stuffed poblano pepper dish that is on special most of the time.  It's Mr. T's favorite and he orders it almost every time we go.  I decided to try making a vegetarian version at home for "Meatless Monday" (or Meatless Friday for Lent) and this is what I came up with.

I have to say, I impressed myself.  These were really good.  Even if you aren't the biggest fan of stuffed peppers the filling would be great alone or inside of a burrito.

Stuffed Poblano Peppers:

2 poblano peppers
1 small package of yellow rice, prepared per the package directions
1 can reduced sodium black beans, rinsed
1/2 cup shredded reduced fat cheese (I used a mexican blend)
1/4 cup plain Greek yogurt
1 teaspoon black pepper
1 teaspoon Mrs. Dash Chipotle seasoning
1 teaspoon garlic powder
salt to taste

Set oven to 375.  Take the peppers; cut off the tops and remove the seeds and membrane inside.  Set aside. 

In a small bowl mix together the rice, beans, cheese, and greek yogurt.  Trim the tops of the peppers, chop them up, and add them to the bowl too.  Add the spices and mix everything together.  Stuff the rice and bean mixture into the peppers and bake for 15-20 minutes or until everything is warm and the pepper has started to soften.  Just make sure it doesn't get soggy.

Breakfast Potatoes

My wonderful dog Bowzer woke me up at the crack of dawn on Saturday.  (Thank you sweet dog).  We went on a long walk, ran around the dog park, and came back up stairs to relax (or chase the cat around) until Mr. T got out of bed.

As we were watching our favorite tv shows I decided that it would be a nice surprise to make breakfast when Mr. T got out of bed.  After going through the pantry and vegetable bowl I decided on breakfast potatoes.  I took The Pioneer Woman's basic breakfast potato recipe and added a couple of more things to it.

Breakfast Potatoes:
(The Pioneer Woman)

Ingredients:
4 whole (to 5) Large Red Potatoes
1 whole Onion, chopped
1 Bell Pepper, Diced
2 cloves of Garlic, diced
1 Tablespoon Vegetable Or Canola Oil
1 Tablespoon Butter
Salt And Pepper, to taste
1 Teaspoon Paprika

Directions:

Place potatoes in a large pot and cover entirely with water. Bring to a boil and cook until potatoes are fork tender. When they are ready, place the potatoes on a cutting board and dice them into 1-inch pieces.

In a large skillet heat oil and butter over medium-low heat. Put the onions, bell pepper, and garlic in the skillet and sauté until they start to turn brown.

Next, throw in the diced potatoes. Stir well and then slightly press/pack then. Now you will cook them without stirring for several minutes. You want the pan to be hot enough to crisp the potatoes but not hot enough to char them. Sprinkle a spoon full of flour over potatoes as they cook.

Cook for several minutes and then flip them with a spatula. Salt and Pepper them as they cook. Cook until desired brownness.

Veggies

I love veggies.  My favorite supper to make is chicken or fish, yellow rice, and sauteed peppers, onions, and mushrooms.  I know it's not fancy but it's easy and good.

Sauteed Mushrooms, Peppers, and Onions:

1 bell pepper
1vidalia onion (or other sweet onion)
1 container of mushrooms.  I usually use baby bellas but use whatever you like or have available.
1 clove of garlic

Slice your peppers and onions into strips.  Mince your garlic clove.

Take your mushrooms.  Wipe them clean with a paper towel.  Cut each one in half.

Heat 1 tablespoon of olive oil in a pan over medium-high heat.  Add one tablespoon of butter (or margarine) to the pan as well.  Let them heat up.

I usually add the peppers to the pan first and let them cook for about a minute.  Then I add everything else.

Stir everything so it all heats evenly.  Season with salt and pepper and enjoy!!  This really goes with everything and adds something fresh to a meal.  Plus, I just love peppers, onions, and mushrooms.

Chili Con Queso

This came from one of the women I work with.  Thanks Marilyn!!

Chili Con Queso:
1 Spanish onion, chopped
2 small cans of diced green chilies
1 large can of diced tomatoes
1-2 diced jalapenos
American cheese, cut up into small cubes  (I used 2 small bricks)
2 cups of cheddar cheese
1/4 half-n-half

In a large pot heat up 2 tablespoons of bacon fat or vegetable oil.  Sauté onions. 

Add chilies, tomatoes, and jalapenos and stir.  Do not drain the chilis or tomatoes.

When that is hot start adding cheese a little at a time.  Keep stirring and adding more cheese.  Add half-n-half.

Stir until all of the cheese is melted and everything is combined.

I used Kraft American Cheese.  I found it in the same section of the store as Velveeta.  I tried to find a link to it but Kraft does not have it on their website anymore.  My coworker told me that she gets American cheese from our local wholesale store.  I also added cheddar to mine because I needed something to cut the richness from the american cheese.  I found that a little bit of half-n-half helped too.

This is really awesome and easy to make dip.  Make it the day before and let it sit overnight in the refrigerator so the chilies have time to heat up the cheese.  YUM!!