SUPER BOWL Jalapeño Apetizers

This recipe was introduced to me by my brother Monty on Christmas day. I made them for a get together that I went to and they were a hit. These are a perfect appetizer for any event. Don't be fooled by how simple these look, they are abosolutely amazing!


Ingredients:

Cream cheese (softened)
Jalapeños
bacon
little smokies  (you will need two little smokies for each jalapeño)

Directions:

1. Buy as many Jalapeños as you need, cut them in half lengthwise, then remove the insides.  
2. Fill the jalapeños with cream cheese 
3. Place a little smoke on top
4. Wrap in a half slice of bacon. I decided to cook the bacon for a little while in the microwave because the last time I made them the bacon wasn't cooked enough for my liking. ( I put the two pieces of bacon in the microwave in the oven for about 50 seconds). 
5. Brush on your favorite BBQ sauce 
6. Cook in the oven at 350 for 25-30 minutes

 

 

 

 

 

 

 

 

BEST DIP EVER

Every time I make this dip people ask me for the recipe. I decided to finally give away the "secret". There are different variations of this dip but this way is by far the most delicious. Super bowl sunday is coming up, I promise if you make this people will love you for it.

Ingredients

3 boneless skinless chicken breasts
1 package of cream cheese
3/4 cup bleu cheese dressing or Ranch (which ever you prefer)
3/4 cup Franks Hot sauce (It HAS to be Franks)
1/4 cup brown sugar
2 hand fulls of your favorite shredded cheese

Directions:

Boil the chicken until fully cooked. When done cooking, take chicken out and shred with two forks. In a sauce pan mix Franks hot sauce and brown sugar together. Bring to a boil then reduce heat and let simmer for 5 minutes. Pour contents over the chicken and mix together. Place the chicken inside of a 9 inch glass dish ( I actually have no idea what the diameter of the glass dish that I use, 9 just sounded good). Make sure you get all of the sauce out of the sauce pan because you are going to use it again to make the next part. Put the cream cheese and ranch (or bleu cheese dressing) into the sauce pan melt all together. After it becomes smooth pour over the chicken. Cover the top with your favorite shredded cheese, I used mozzarella because I ran out of cheddar (I prefer cheddar, but it was delicious none the less). Place in an oven at 350 degrees for 20 minutes or until the cheese in completely melted. Eat with tortilla chips or the Frito dip chips.

Sorry

I'm going to start this thing back up again this Sunday. I'm going to try and keep it up to date weekly, but my schedule this semester is pretty rough. Don't worry, I'll get some more delicious recipes up. I can't let down my 12 fans...

Homemade BBQ sauce and pulled pork

Pulled pork, one of the best forms of meat. Also one of the easiest forms to make. Its all about low and slow for pulled pork. I use the crockpot, just make sure you plan on cooking it for at least 8 hours. This is the first time that I have made my own BBQ sauce, it turned out very delicious.


Ingredients: 

BBQ Sauce:

• 1 cup ketchup
• 1/4 cup water
• 1/4 cup vinegar
• 1/4 cup brown sugar
• 3 tablespoons olive oil
• 2 tablespoons paprika
• 1 tablespoon chili powder
• 2 cloves garlic, minced
• 1 teaspoon cayenne 

Heat oil in a saucepan. Add garlic and sauté until brown. Add remaining ingredients and reduce heat. Simmer for 15 minutes until thickened.

Pulled Pork Dry Rub:

1 Tbs ground black pepper
1-2 Tsp Cayenne pepper
2 Tbs Chili powder
2 Tbs Ground cumin
2 Tbs Dark brown sugar
1 Tbs Dried oregano
4 Tbs Paprika
2 Tbs Table salt
1 Tbs Granulated sugar
1 Tbs Ground white pepper

1 Mix all spice rub ingredients (1-10) in a small bowl.
2. Massage spice rub into meat. Wrap tightly in double layer of plastic wrap; refrigerate for at least 3 hours.
3. Unwrap roast and place it in slow cooker liner. Add liquid smoke, if using, and 1/4 cup water. Turn slow cooker to low and cook for 8-10 hours, until meat is fork-tender.
4. Transfer roast to cutting board; discard liquid in liner. “Pull” by tearing meat into thin shreds with two forks or your fingers. Discard fat.
5. Place shredded meat back in slow cooker liner; toss with 1 cup barbecue sauce, and heat on low for 30-60 minutes, until hot.
6. Serve with additional barbecue sauce (if needed). 

Heart Attack Alfredo Sauce

So I love Italian food. I've never made Alfredo sauce before so this was a new adventure. I didn't realize how bad Alfredo sauce was for you until I made it myself. Don't get me wrong, the flavor is totally worth the years it will take off your life. I wouldn't recommend eating this on a regular basis, unless you were participating in a run for a cure (for rabies).


Ingredients:

1/2 cup sweet butter
2 garlic cloves, minced
2 cups heavy cream
1/4 teaspoon white pepper
1/2 cup grated parmesan cheese
3/4 cup mozzarella cheese

 
Melt butter in medium saucepan over medium/low heat.

Add the garlic, cream, white pepper and bring mixture to a simmer. Stir often.

Add the Parmesan cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth.

When sauce has thickened add the Mozzarella cheese and stir until smooth. STIR FREQUENTLY.

While the sauce cooks, boil noodles for 3-5 minutes. Place pasta on serving plates and spoon sauce over pasta.

Whats the best way to make something taste better?..... Bacon, Classy!

 

Potato and Goat Cheese Gratin

I love cheese, I love potatoes... potato and goat cheese gratin seemed like the best thing for me. I was right, it was delicious and pretty easy to make. The goat cheese is a little expensive but totally worth it.  Pray that you have a potato slicer (not a potato peeler, but to cut potatoes into thin coins), I didn't have one so I had to use a knife to slice the potatoes.

Ingredients:

1 tablespoon unsalted butter
1 1/2 pounds russet potatoes, peeled and cut into 1/8-inch slices
1 teaspoon minced garlic
5 ounces goat cheese, crumbled
Salt and freshly ground black pepper
2 cups heavy cream
1/4 pound of Italian Sausage 
1 teaspoon of Thyme
1 teaspoon of bay leaves


Preheat the oven to 350 degrees F.

Grease the bottom and sides of a 1 1/2-quart gratin dish with the butter.

Make a layer of overlapping potato slices on the bottom of the dish and sprinkle with half of the garlic and 1/3 of the goat cheese. Season with salt, pepper, thyme and bay leaves. Repeat with another layer of potatoes, the remaining garlic, another 1/3 of the cheese, and season with salt and pepper. Finish with a final layer of potatoes and the remaining cheese and season with salt and pepper. On the second layer I added some cooked Italian sausage. Pour the heavy cream over the top of the potatoes and, using your hands, press to condense the layers slightly. Make sure the potatoes are all covered with cream.

Bake for 1 hour and 20 minutes, or until the gratin is bubbly and golden brown on top and the potatoes are cooked through. Let cool for 5 minutes before serving.

These turned out very good. I would recommend eating this with some delicious ham. Unfortunately I didn't have any delicious ham but it was still very good to eat. It typically doesn't call for Italian sausage but I had some left over so I decided to put some in. The only thing that I would have done different is put more salt on the layers.

It snowed pretty hard all day today.... booooo

Chili

It's starting to get even colder in Rexburg. Carly wanted me to make chili a couple of weeks ago but I didn't so I decided to appease her and make some amazing chili. The recipe I used didn't call for beans, next time I think I'll throw some pinto bean in, because I love beans. It was very flavorful and delicious without the beans, so no worries. Another thing, this recipe calls for beer, I used non-alcoholic beer. If even non-alcoholic beer offends you.... don't put it in, but don't blame me if it doesn't taste amazing, you big baby.

Ingredients:

2 1/2 lb. lean chuck, ground
1 lb. lean pork, ground
4 garlic cloves, finely chopped
1 cup finely chopped onion
8 oz. hunt's tomato sauce
1 cup water
1 can beer (12 oz.)
3 Tablespoons chili powder
2 Tablespoons instant beef bouillon (or 6 cubes)
2 Tablespoons cumin, ground
2 teaspoons paprika
2 teaspoons oregano leaves
2 teaspoons sugar
1/2 teaspoon coriander, ground
1 teaspoon unsweetened cocoa
1/2 teaspoon louisiana hot sauce
1 teaspoon cornmeal
1 teaspoon flour
1 teaspoon warm water

1. In a large saucepan brown 1 1/4 pounds of the ground meat (the beef and the pork), drain the fat.
2. Remove meat (the beef and the pork). Brown the rest of the ground meat, drain all but 2 tablespoons of the fat.
3. Add the garlic and onion, cook and stir until tender.
4. Add the other half of the meat and the tomato sauce, water, beer, chili powder, bouillon, cumin, paprika, oregano, sugar, coriander, cocoa, and hot sauce. Mix well.
5. Bring to a boil then reduce heat and simmer, covered , for 2 hours.
6. In a small bowl, stir together the cornmeal and flour, then add the warm water and mix well.
7. Stir into chili and cook, covered, for an additional 20 minutes.

Side note: A way to save time is to put all the dry ingredients together in a bowl and the liquid ingredients together in another bowl. That way you don't have to rush measuring everything right before you put it in.