Tag Archives: super bowl recipes

Cornbread Jalapeño Poppers

I know you’ve been searching for that perfect thing to share with the gang while you watch football.  Or to eat all by yourself while you watch football.  Or while you watch Grey’s Anatomy.  Whatever floats your boat.  In any case, quality snackage is a priority!

I saw a similar recipe to this on Pinterest and added a few of my own touches.  They were easy to make, and soooo delicious!  If you don’t like it spicy, you probably won’t like these.  They definitely have a kick!  If you like the idea but not the heat, you could also use baby sweet peppers, or do a combo if you are making them for a group.

If you’re using jalapenos, I would definitely recommend wearing gloves during preparation.  Otherwise, you may find yourself with stinging fingers for a bit.  I’ve often said I thought they should sell these in the produce department, right next to the peppers.  Alas, “they” don’t listen to me.  I found mine at the pharmacy.

Cornbread Jalapeno Poppers.  So good!

Cornbread Jalapeño Poppers. So good!

Cornbread Jalapeño Poppers

12 (or however many you want) jalapenos
1 box cornbread mix (I use Jiffy, but any will work)
Milk & eggs needed for mix (for Jiffy this is one egg and 1/3 cup of milk)
1 tbsp. honey
1 cup corn kernels
3-4 ounces cream cheese

Heat oven to 400 degrees.  Line a baking sheet with foil and spray with cooking spray.  Slice each jalapeno down the middle length-wise.

Slice the jalapenos.  I highly recommend wearing gloves.

Slice the jalapenos. I highly recommend wearing gloves.

Clean out the seeds and membranes.  As you can see, I’m not a perfectionist when it comes to this part.  I leave the stems on because it makes a nice little handle.

Little jalapeno boats.  They don't have to be perfect.

Little jalapeno boats. They don’t have to be perfect.

Smear the inside of each pepper with cream cheese.  You can use a spoon or knife, but I found it was easier to use my fingers.  Just grab a little bit and smoosh it in there.

This little touch definitely stepped up the yummy factor.  Mmmm!

This little touch definitely stepped up the yummy factor. Mmmm!

Mix up cornbread mixture according to package instructions.  Add honey and corn and stir to combine.  Put a little cornbread mixture in each pepper half.  Don’t overfill or it will spill out all over as it cooks.  I had a few that were more cornbread blob with jalapeno in there somewhere (still delicious but not as pretty).  I had a little leftover cornbread mix, so I made a few mini muffins for the non-pepper lovers.

Don't go crazy with the filling if you want attractive poppers.

Don’t go crazy with the filling if you want attractive poppers.

Bake for 15 minutes or so, until lightly browned on the top.

If you have any left in the morning, they make dandy scrambled eggs.  Simply chop up and scramble with a couple of eggs in a hot skillet.

Good morning to me!

Good morning to me!

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Grandma’s Secret Ingredient

My family takes potato salad very seriously.  It’s not unusual to find four or five bowls of the stuff at any family reunion or potluck.  And they are all roughly based on the same recipe.  My grandma’s potato salad.  A recipe that was probably never written down so we all remember it the same but each make it slightly different with our own little twists.  But we all use her “secret” ingredient, and even in all the differences, they taste very similar.

My version uses red potatoes and red onion, and a little dash of dill.  But the real secret to Grandma’s potato salad is pickle juice.  You can bet that in the depths of every family member’s fridge there lives a jar of dill pickles (and even if the pickles are gone the jar of juice is still there).

potatosalad3

I’ll be honest and tell you that I’ve never measured the ingredients for this salad.  The other secret to perfect potato salad is to taste as you go.  Start with small amounts of the saucy ingredients, then add and tweak until it’s juuuuust right.  Just like Grandma would do.  Mine might not be exactly the same as hers but I think I’ve hit the high points and I’d like to think she’d be proud of my efforts.  I’m sure she would tell me she was in any case (don’t tell my cousins but I’m pretty sure I was her favorite).  I’d give just about anything to share a bowl of this with her right now.

Potato salad my Grandma Garner would be proud of.

Potato salad my Grandma Garner would be proud of.

Grandma’s Potato Salad (the April version)

4-5 pounds red potatoes
1/2 -3/4 cup red onion, finely chopped
2-3 stalks celery, finely chopped
4-5 boiled eggs, roughly chopped
3/4 cup chopped dill pickles (I like the crunchy baby dills)
3/4 cup black olives, halved (optional if you like olives)
1/2 cup+ mayonnaise (I strongly prefer the Best Foods/Helmann’s brand)
A big squirt of yellow mustard
1/4 cup+ dill pickle juice
A big pinch of salt and freshly ground pepper
1 tsp. fresh or dried dill
Dash of paprika

Cut potatoes into thick slices (2-3 pieces per potato).  If you choose to use russet potatoes instead, cut them like this, boil, cool and THEN peel them.  Makes a big difference in the texture.

Slicing the potatoes instead of chopping makes a big difference in texture!  Chop after they are cooked, not before.

Slicing the potatoes instead of chopping makes a BIG difference in texture! Chop after they are cooked, not before.

Cover with water and cook until fork tender but not mushy.  Drain water and rinse to cool, drain again and set aside until cool enough to handle. Slice/chop potatoes into a large bowl (you can peel them if you want but I don’t).

I use a rough slice/chop method instead of your normal dice.  I like the variety of texture you get with some mashed bits and some bigger chunks.

I use a rough slice/chop method instead of your normal dice. I like the variety of texture you get with some mashed bits and some bigger chunks.

Add onion, celery, eggs, pickles and olives and stir to mix.  Add a couple of big spoonfuls of mayo, a big squirt of mustard and pour in the pickle juice.  Sprinkle with salt, pepper, dill and paprika.  Swirl the sauce and seasonings together a bit and then mix into the potato mixture.  Mix well, kind off mixing/mashing together to really blend the saucy stuff into the potatoes.  Then taste.  Is it too dry?  Add mayo.  Too bland?  Add mustard.  Need a little more zing?  More pickle juice.  Make sure you have enough salt and pepper.

This is the look you're going for.  Not goopy, but not dry.  Use enough mayo to moisten all the ingredients but don't overdo it.  In the end you want the potato to be the star of the dish, not the mayo.

This is the look you’re going for. Not goopy, but not dry. Use enough mayo to moisten all the ingredients but don’t overdo it. In the end you want the potato to be the star of the dish, not the mayo.

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Did Someone Say “Wrapped In Bacon”?

With the start of football season, my mind automatically turns to Super Bowl food.  Which, as it turns out, is good for just about any football game, not just the Super Bowl.  And before you ask, the answer is YES.  I like football, but I like football food even more!  Whether you enjoy the sport or not, any gathering with nice people and great food is going to be fun.  I don’t really care who wins, I just want to cheer and laugh and eat!

When I was married, I had the best mother-in-law a girl could ask for.  Known by my kids as “Mimi,” she has many fine qualities but cooking is not really something for which she is famous.  However, the one thing she did cook, she did brilliantly.  These hot dogs might very well be one of the most delicious, decadent things you’ve ever eaten on a bun.  But be warned, you will probably be ruined for regular hot dogs after this.

I realize this is a bit of a departure from my usual “leaning toward healthy” fare, but every once in a while you just have to indulge, and these are one of my guilty pleasure foods. I make them slightly healthier by using turkey dogs, but I’m all about the real bacon.  To save on calories, just skip the bun!

Mimi Dogs. Stuffed with pickles and cheese. Wrapped in bacon. Grilled to a crispy finish. My mouth is watering!

Mimi Dogs
(recipe from Mary Arnold)

Turkey hot dogs (plan on two per person)
Cheddar cheese, sliced in matchsticks
Dill pickles, sliced in matchsticks (I prefer the crunchy baby dills)
Bacon (you’ll need one slice per dog)
Toothpicks

Slice each hot dog down the center (don’t slice all the way through) and stuff with cheese and pickles.

Stuff with pickles and cheese.

Wrap one slice of bacon completely around the hot dog, sealing in the cheese and pickles.  Secure with a couple of toothpicks.

All wrapped up and ready for the grill.

Cook on the grill (or indoors on a grill pan) over medium heat.  Turn frequently to cook all sides.  Cook until bacon is completely cooked on all sides.

Yummy, crispy, gooey, and ready to eat!

Remove toothpicks before eating!  You can eat them just like this, or on a bun with your favorite condiments.  I like a little ketchup on mine.

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