Stuffed jalapenos peppers and more…
During our trip to Colorado last year I meet two wonderful ladies, Jody and Tommie. They kindly invited us to their place for dinner and prepared some of the best stuffed jalapeno I ever had. I did asked for the recipe and since last year I have tried fixing it. Well no success there… they never tasted as good, never hold the shape and always missed something.
This year both ladies were in Colorado. I jumped as fast as I could to the opportunity to have them show me how they made those wonderful little jalapeno peppers that have been in my mind since last year. They, of course, kindly obliged.
Love them, that is the only way I can describe the stuffed jalapeno. Easy to prepare, 20 minutes to cook and a second to be enjoyed.
The huge plate was gone before we knew it. The evening dinner proceeded to be prepared with lots of fun and laughter.
Jody and Tommie, thank you so much for taking the time to show me how to prepare the stuffed jalapeno. I really enjoyed spending time with both of you.
Bacon Brussels Sprouts
STUFFED JALAPENOS PEPPERS
2 pounds jalapeno peppers, seeded and cut in half
2 packages of Hidden Valley Ranch Dressing powder
3 8 oz. packages Cream cheese, at room temperature and softened
Bacon slices, cut in half
Toothpicks soaked in water.
In a large bowl place the 3 packages of cream cheese and soften. You can use the microwave if you have one for less than 30-40 seconds.
Add the Hidden Valley Ranch Dressing, Tony Chachere’s Creole Seasoning and mix well.
After the peppers are seeded, cleaned and dried fill the hallow side with the cream cheese. Wrap bacon around it and keep in place with a tooth pick. Do not poke all the way thru the peppers.
Place on aluminum foil and place on the grill for 20 to 25 minutes. The bacon has to be golden brown.
* Shrimps, bacon can be added as well as shredded cheddar cheese or Mexican cheese mix.
Cooked to perfection
Ready to enjoy.
2 Boneless, skinless chicken tights, cut into cutlets
Salt and Pepper
2 Tbsp. unsalted butter
2 Tbsp. vegetable oil
¼ cup dry white wine
1 tsp. minced garlic
½ cup chicken broth
2 Tbsp. fresh lemon juice
1 Tbsp. capers, drained
2 Tbsp. unsalted butter
Fresh lemon slices (optional)
Chopped fresh parsley
Season chicken tights with salt and pepper, then dust with flour. In a skillet add the butter and the vegetable oil, and heat over medium-high.
Sauté cutlets 2-3 minutes on one side. Flip the cutlets over and sauté the other side 1-2 minutes with the pan covered. Transfer cutlets to a warmed platter; pour off the fat from the pan.
Deglaze pan with wine and add minced garlic. Cook until garlic is slightly brown and liquid is nearly evaporated, about 2 minutes.
Add broth, lemon juice and capers. Return chicken tights to pan and cook on each side for 1 minute. Transfer cutlets to warm plates.
Finish sauce with butter and lemons. Once butter melts, pour sauce over chicken.
BRUSSEL SPROUTS WITH BACON AND GARLIC
2 pounds Brussels sprouts halved and core removed
2 garlic cloves, peeled and minced
6 slices of bacon cut in small slices
Salt and pepper
In a large skillet place the bacon and cook until is brown and all fat rendered.
Add the garlic and Brussels sprouts and still well together.
Cover and let the sprouts become tender.
Add salt and pepper to season and serve.