Jalapeno Poppers

I made these Baked Jalapeno Poppers last year.  They were so good that I planted jalapenos this year just so I could make them again!  (Yes, I know I can buy jalapenos in the store, but I know these are so much better!)

My garden has been pretty pitiful this year, but the jalapenos produced quite well.  I picked a bunch of them today, along with a few sweet peppers, one decent-sized tomato as well as some really little ones, and a small cucumber.  I cut some chard, too, though it's not pictured here.

Then, I got busy making Poppers.  First I mixed cream cheese and Mozzarella with cumin and cayenne.  Then I made bread crumbs by putting a couple slices of bread in the Ninja and then mixed the resulting crumbs with the seasonings in a pie plate.  Then I mixed up the eggs and milk in a small bowl and mixed the seasonings and flour in another pie plate.  And then I cut up some of the peppers.

The original recipe said 12 jalapenos, but I noted that I used more last year, so I started with 18.  Then I started putting the cheese mixture into the jalapeno halves.

After I'd filled all the jalapeno halves, I still had cheese left, so I cut up a few more peppers, for a total of 22.  And I put cheese into those, too.  Then it was time to roll the filled jalapeno halves in the egg mixture, flour, and bread crumbs - first the egg mixture, then the flour, then egg mixture again, then bread crumbs - one hand for wet and one hand for dry.  Even doing it that way, it was messy!

I put the finished poppers on cookie sheets lined with waxed paper.

Then all of the finished jalapeno poppers - except for the three I baked and ate for lunch - went into the freezer.  Once they're frozen, I'll put them all into a container (or containers) and they'll be ready any time I want some yummy Jalapeno Poppers.  Just pull them out of the freezer and bake them for a delicious treat!

That's what I love about these - they're baked, not fried!  Here's the recipe, as I made them today.

Baked Jalapeno Poppers

Ingredients

• 22 fresh jalapeno peppers, halved lengthwise, stems, seeds and membranes removed
• 8 ounces cream cheese, softened
• 2 cups grated Mozzarella cheese
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne, or less, to taste
• 3 large eggs
• 3 tablespoons milk
• 6 teaspoons Essence, recipe follows
• 3 cups breadcrumbs
• 3/4 cup all-purpose flour

Directions

1. In a bowl, cream together the cream cheese, Mozarella cheese, cumin, and cayenne.
2. In a small bowl, beat together the eggs, milk, and 2 teaspoons of the Essence. In a shallow dish, combine the bread crumbs with 2 teaspoons of Essence. In a third dish, combine the flour and 2 teaspoons of Essence. 
3. Spread cheese mixture into the middle of each jalapeno half. One at a time, dip into the egg mixture, dredge in the flour, dip into the egg mixture, then dredge in the bread crumbs, pressing to coat. Place the coated peppers, cut side up, on lightly greased a baking sheet and bake at 350° F until the filling is runny and the crust is golden, about 30 minutes.  (or place them on a waxed-paper lined cookie sheet and freeze.  Once frozen, layer them in a container with waxed paper between layers.  When ready to use them, remove from freezer and follow directions for baking.)
4. Remove from the oven and serve immediately with cold beer.  (or milk)

*Essence (Emeril's Creole Seasoning):

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

I made the Essence seasoning last year when I made these.  I still had plenty to use this year.  The recipe makes way more than you'll need just for the poppers.

I only used about half the jalapenos I picked today, and there are more, smaller ones still on the plants, so I'll probably be making at least one more batch of these - once I get the cookie sheets cleaned off so I have somewhere to put them.  That ought to give us enough jalapeno poppers to get us through for a month or two!

Crockpot Chicken and Salsa

Copying this from my old recipe blog (it's about time).  I wanted something easy for potluck tomorrow and went looking to find where I'd posted the recipe.

Recipes are kind of like the Pirate Code - more like suggestions than actual rules. Here's the original recipe:

Crockpot chicken with salsa and cheese

Ingredients:

• 1 can (15 oz) black beans, rinsed and drained
• 2 cans (15 oz) whole kernel corn, drained
• 1 cup bottled thick and chunky salsa, your favorite
• 5 or 6 skinless, boneless chicken breast halves (about 2 lbs)
• 1 cup shredded Cheddar cheese

Directions:
In a 3-1/2- to 5-quart slow cooker, mix together the black beans, corn, and 1/2 cup of the salsa. Top with the chicken breasts, then pour the remaining 1/2 cup salsa over the chicken. Cover and cook on HIGH for 2-1/2 to 3 hours, or until the chicken is tender and white throughout; do not overcook or the chicken will be dry.

Sprinkle cheese on top; cover and cook until the cheese melts, about 5 to 15 minutes.

Here's how I actually made it, and it turned out very good:
Saute one sliced onion and one clove of garlic in olive oil.  Add 2 chicken breasts, cut up; cook until almost cooked and add 2T taco seasoning.  Add beans, corn, salsa - cook on low for several hours then add cheese.

Serve over rice and with tortilla chips.  Cilantro is very good with this, and sour cream.

Because I wanted this for tomorrow's potluck, I went pretty much with the original recipe, except I used 2 cups frozen corn and added some taco seasoning to the chicken breasts.  Oh, and I tossed some chicken broth on top because I was cooking other stuff and had some extra. So it'll probably be kinda soupy - but I bet it will be good.

My friend Peggy makes something very similar to this all the time.  We call it Crockpot Chicken Ole.  I suppose I could call this the same thing?

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An Avocado a Day

A friend of mine just posted this on Facebook. 

She said she wishes she could grow avocados in her backyard.  Wouldn't that be nice?  I wish I could grow them in my backyard, too - now that I know how much I love them! (and, of course, how healthy they are)

There  was a time when I really did have avocados growing in my backyard.  And then?  I never ate a single one!  Imagine!  They fell off the tree and either went to waste or were eaten by the dogs.  I guess at least we had healthy dogs, right?  I did eat the lemons from the lemon tree.

Today I eat avocados as often as I can.  Today I had avocado and sprouts on my tuna salad sandwich.  It was so good!  I just wish avocados didn't cost so much in the store.  But then again, considering all the health benefits, I suppose they aren't so expensive after all...

Chicken, Spinach and Mushroom Pasta

I know there's a site that lets you enter the ingredients you have in your fridge/pantry to come up with recipes that use those ingredients.  In fact, I think I might have even posted something about it on this blog.   Somewhere.  But I don't use that site - or any site like it.  I just type the ingredients I have, plus the word 'recipe' into search in my browser, and I end up with a whole list of recipes to choose from.

Yesterday I typed in 'chicken spinach mushroom recipe' - because I had cooked chicken, spinach, and mushrooms in the fridge that needed used, of course -  and found this one from the Betty Crocker website.  So, of course I pinned it to Pinterest!  And made it for dinner tonight.  Except that I forgot to add the chicken - didn't even think about it until I was eating!  But, you know what?  It was really good even without the chicken.

Source: bettycrocker.com via Anna on Pinterest

Here's the recipe:

Chicken, Spinach and Mushroom Pasta

Ingredients:

• 8 oz spaghetti, cooked, reserving 1/3 cup pasta water
• 2 tablespoons butter
• 5 oz sliced mushrooms
• 1 small onion, finely chopped
• 1-1/2 cups loosely packed spinach
• 3 to 4 cloves garlic, finely chopped
• 2 tablespoons flour
• 1 cup half-and-half
• 3/4 cup cubed, cooked chicken (rotisserie chicken works great)
• 2 tablespoons shredded Parmesan cheese
• Salt
• Pepper 
• 1/3 cup reserved pasta water

Directions:

1. In large skillet, heat butter over medium heat. Cook mushrooms, onions and spinach in butter until vegetables are softened and spinach is wilted, about 4 to 5 minutes.
2. Stir in garlic. Add the flour and stir for 1 minute until the pasty taste cooks off. Add the half-and-half and stir slowly as sauce thickens. Add the chicken to skillet; cook until hot, stirring occasionally. Stir in Parmesan cheese. Season with salt and pepper to taste.
3. Add cooked spaghetti and reserved pasta water. Stir to combine.

I used Angel Hair pasta, because that's what I had.  I didn't measure the mushrooms or spinach, just used a little more than half an 8-oz. package of mushrooms - that would be 5 ounces, right? -  and washed a bunch of spinach.  It looked like more than the 1-1/2 cups the recipe called for.  I think I could have used more - spinach cooks way down, so I think it would be hard to use too much. 

And, I forgot the chicken.  But, like I said, it was good even without the chicken.  I did not measure the pasta water that I added, but it was definitely more than 1/3 cup, so do not drain the pasta and pour the water down the drain until you're sure the sauce and pasta are the right consistency - and then save some more because it will thicken up.  I think it's better with a little extra liquid and not too thick, at least that's my preference.

We had some leftovers, so I'm planning to add the chicken then, or at least some chicken.  I'm also thinking of adding a can of diced tomatoes to change it up a bit.  I got some diced tomatoes with rosemary and oregano that ought to be just the thing.

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When to Buy Organic

I admit - I think I should be buying organic fruits and vegetables, but I just can't bring myself to pay the cost difference.  Is it important to only buy organic?  Or are there certain fruits and vegetables that don't matter so much if they're organic or not?  I really don't know, so when I saw this on Facebook this evening, I thought it would be worth holding onto.  It's a list of the fruits and vegetables that you really should buy organic, along with a list of 15 fruits and vegetables that are lowest in pesticides and safest to purchase conventionally.
 

The list is designed to be printed out so you can carry it with you to the grocery store and have a handy reference.  It doesn't list everything, but it's a good start.  I can tell by looking at the list that I am buying some of the worst ones and should definitely look into switching to organic, but it's nice to see some of my favorites on the other side, too - so I can just concentrate on fixing the bad ones first.

Here's a list of 45 popular fruits and veggies, ranked from highest to lowest amounts of pesticide residue, if you'd like some more information.

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• The Most Pesticide-Laden Produce, And Healthier Alternatives

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