Sausage Stuffed Jalapenos

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I do this thing where I scroll through pinterest and find a bunch of recipes that look AMAZING. That seems pretty normal, but I don’t stop there. I often cannot decide between recipes for the week’s menu so I take elements from a bunch of recipes and mash them together. That said, I took the heat and cheese from jalapeno popper recipe, and the sausage crumbles from a breakfast stuffed pepper recipe. Sometimes these recipe risks are epic fails, but other times they turn out so good that they make it to the blog. This is one of those times. These peppers are super savory and spicy, and the creamy cheese adds balance to bigger flavors. This is definitely going to be a frequent item on our dinner menu this summer.

Makes: 24 peppers          Time: 30 minutes

Ingredients:

  • 12 large jalapenos
  • 1 lb hot Italian sausage
  • 8 oz cream cheese, softened
  • 1 cup sharp cheddar cheese, shredded
  • 1 tsp onion powder
  • 1 tsp garlic powder

Directions:

  1. Preheat oven to 425 degrees Fahrenheit.
  2. Cook up sausage and crumble it with your spatula as it browns.
  3. Slice jalapenos in half and remove ribs and seeds.
  4. In a large bowl combine the cream cheese, cheddar cheese, onion powder and garlic powder. Once this mixture is combined well, fold in the cooked sausage.
  5. Scoop some of the sausage mixture into each sliced jalapeno.
  6. Set the filled jalapenos on a foil lined baking sheet and cook in the oven for approximately 15 minutes, or until the cheese is browned and peppers are tender.
  7. Serve immediately and enjoy!

*Photo is an original belonging to me.

Jalapeño Popper Pizza

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My mom has made a name for herself in the hot pepper realm with her garden grown habaneros, jalapeños, and thin-n-hots. This has spoiled my husband who loves all things spicy and now gauges meals on just how hot he can make them… Being pregnant I’ve shied away from the “40 habanero hot sauce” and “peach habanero ketchup.” Seriously, you could only get me to eat a hot pepper now-a-days smothered in cheese and bacon. That is where the inspiration started for this pizza. There is some serious heat in this recipe but it is tamed considerably with a cream cheese/ monterey jack cheese base. Those of us who are not pregnant can tame the heat even more with a bleu cheese dressing drizzle, adding an insane amount of flavor. This pizza is really savory and hit the spot with a thin crunchy crust. This was a new crust recipe because I forgot to buy yeast at the store. It’s not my favorite pizza dough but with all the flavor the toppings provided it was not an issue.

*NOTE: The nutritional values provided below include the homemade crust. These values as well as cooking time will vary depending on if you hand roll your own pizza dough or purchase a pre-made crust.

Makes: 2 Pizzas/16 slices  Calories: 306.78 per slice  Carbs: 26.25 per slice  WW PointsPlus Value: 8 points per slice

Prep time: 15 minutes  Cook time: 30 minutes  TOTAL TIME: 45 minutes

Ingredients:

  • 4 cups of all purpose flour
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup olive oil
  • 1 + 1/3 cups of water
  • 1 pkg of bacon, I used the low sodium stuff
  • 2 jalapeños, sliced
  • 2 shallots, sliced
  • 1 bar of cream cheese softened
  • 2 cup bag of shredded monterrey jack cheese.

Directions:

  1. Preheat oven to 425
  2. In a large bowl combine flour, baking powder, salt, olive oil, and 1 + 1/3 cups of water. Mix until smooth. You may need to use your hands to knead it together towards the end of mixing.
  3. Divide the dough into two balls and roll them out onto separate greased baking sheets.
  4. Poke holes into the rolled out dough to avoid bubbling.
  5. Bake for 15 minutes or until cooked through. You will be putting them back into the oven to melt the cheeses so you don’t want it to be too “browned”
  6. While the crust is baking cook up the bacon until nice and crisp. Transfer bacon to a plate and when cooled crumble.
  7. Spread half of the cream cheese over each of the pizza pies. (one half per pie.. Using the entire bar of cream cheese)
  8. Sprinkle half of the shredded monterrey jack cheese over each of the pies. (one half of the bag per pie.. Using the entire bag of cheese.
  9. Spread the sliced shallots and jalapeños over the pies and top with the crumbled bacon.
  10. Bake again until cheese begins to bubble, approximately 5-8 minutes.
  11. If you want to drizzle bleu cheese dressing do it now. Cut into slices and enjoy!

*Photo is an original belonging to me

*Original recipes found at http://www.recipes.sparkpeople.com for the crust and http://www.damndelicious.net for the jalapeño popper pizza inspiration.  

Baked Buffalo Chicken Egg Rolls

ImageI’ve been craving everything buffalo sauce/hot wings. Last week I made baked egg rolls and had a lot of left over wrappers so I thought it would be pretty genius to try a buffalo chicken version of our favorite classic recipe. I did this on a whim and they came out amazing! I shared one with my neighbors and Laura said “I love the blue cheese crumble. It gives it that wang!” This recipe got great reviews across the board and I cannot wait to heat them up again tonight for dinner.

Serves: 5 (2 rolls per serving)    Calories: 268.8/serving       Time: 45 minutes (Prep + Cooking)

Ingredients:

  • 1 lb boneless skinless chicken breast, cooked and shredded
  • 1 cup buffalo or hot wing sauce
  • 1 cup coleslaw, uncooked
  • 10 egg roll wrappers
  • 2.5 oz blue cheese crumbles
  • OPTIONAL: Blue cheese dressing

Directions:

  1. Cook and shred your chicken breast
  2. Preheat oven to 400 degrees Fahrenheit
  3. Mix together shredded chicken and one cup of hot sauce
  4. Take a wrapper and place it in front of you in a “diamond position”, that is, a corner pointing towards you. In the middle of the wrapper line a small handful of coleslaw (a really really small handful) across the wrapper. Top the coleslaw with about 2-3 tbsp of the chicken mixture. Finally sprinkle a bit of the blue cheese crumble on top of the chicken. Take the pointed edge closest to you and fold it under the mixture then fold in the two sides. Roll it to the top and then seal the flap with a moist finger. Continue this process with the rest of your wrappers.
  5. Line the rolls on a baking sheet and spritz with cooking spray.
  6. Bake for 6 minutes then flip them to bake on the other side.
  7. Spray the other side with cooking spray and bake for an additional 10 minutes.
  8. Let cool for a minute and then garnish with more crumbles and serve
  9. Enjoy!

*Photo is an original belonging to me

**I made up this recipe on a whim, but welcome anyone who wants to publish it on their blog to do so. Just give me some credit 🙂