Bored Cook In The Kitchen

Tried and true recipes, new twists on old favorites, and new dishes to expand my family's palate.

Tag Archives: snacks

BBQ Jalapeno Poppers

As you can see, it’s been a long time since my last post.  Summer was a crazy whirlwind that just flew by for me and now we are almost at the end of September!  Life just got in the way of my postings here.  Thank you to all of you who emailed me to ask if everything was okay.  I’m back to share some delicious recipes with you.

I’ll start by sharing one I know many of you have tried.  If you haven’t tried them, you must!  I’ve seen a number of recipes for these online and I actually have a traditional version of these Jalapeno Poppers I normally make.  The ones that you deep fry.  They are to die for as well, but I’ll share those with you on another day. 

This version I used was from Ree Drummond’s book The Pioneer Woman Cooks.  I looked at them so many times and finally this summer I made them for the first time.  Ree is not lying when she tells you how addictive these things are.  I’ve made them several times since, and most recently to use up all the peppers I had overflowing my plants in the garden. 

BBQ JALAPENO POPPERS

Recipe from The Pioneer Woman Cooks by Ree Drummond

  • 18 Fresh Jalapenos
  • 1 – 8 oz. Package Cream Cheese, room temperature
  • 1/2 Cup Grated Cheddar Cheese ( I grated mine finely and probably used about 3/4 cup)
  • Green Onion, sliced (I omitted this)
  • 18 Slices Thin Bacon, cut into halves
  • Bottled Barbecue Sauce
  • 36 Toothpicks
  • **Rubber Gloves for working with peppers

**The reason I put those two ** next to “wearing gloves while working with the peppers” is because I’ve seen many people suggest this when working with hot peppers.  I have never had a problem using bare hands when cutting up hot peppers.  However, I’m probably just not sensitive to them as some people are, so if you aren’t sure or if you know you are sensitive to them, take the advice and use the rubber gloves.

Preheat oven to 300 degrees.  (Ree’s recipe suggests 275 degrees, but I found that to not work for me.)

Wash and dry the peppers and cut into halves.  I cut off the stems as well, but you can leave them on.

With a spoon, scrape out the seeds and membrane from each pepper and throw away.

In a mixing bowl with an electric mixer, mix together the cream cheese, cheddar cheese and the green onions if you are using them.

Fill each pepper half with the cheese mixture and set to the side.

Take a piece of bacon and wrap it around each pepper.  Secure with a toothpick.

Brush each pepper with some barbecue sauce.

I place these on a baking rack and cover the sheet pan the baking rack sits in with aluminum foil.  This way when the bacon fat drips you won’t be scrubbing it off the bottom pan.  Just throw away the foil and your job is done.

Bake for about 35 to 45 minutes. 

Remove from oven, allow to cool slightly and serve. 

I promise you that Ree is right.  There is no way you can stop eating these things!

Enjoy!

 

Taco Pizza

My children love taco night.  When I say “taco” I mean the ones you buy in the box that have crispy and soft taco shells, a taco seasoning packet and some taco sauce.  They don’t want adventurous fish or chicken taco’s.  And that’s okay, because I can enjoy that ground meat mixture in a corn shell taco just as much as an elaborate one.

I ended up with leftover taco meat and toppings and decided to switch it up and throw it on top of some pizza dough.  It made my children happy not once but twice this week when dinner was served. 

It also made my life a little easier knowing dinner would be quick and easy to throw together.

You don’t need to have leftovers from taco night to make this, you can just follow the basic recipe below and make the pizza by itself.  Yum!

 

TACO PIZZA:

  • Fresh Pizza Dough (either homemade or purchased) *please do not use the one in the can in the refrigerated section.  Many grocery stores now sell fresh pizza dough if you don’t want to make your own.
  • 1 lb. lean ground turkey or beef, browned and drained
  • 1 Packet of Taco Seasoning (follow packet directions for adding to the beef or turkey mixture)
  • 2 Medium Tomatoes, diced
  • 1 1/2 Cups Freshly Shredded Cheddar Cheese
  • Shredded Lettuce
  • Taco Sauce (I buy the bottle in the taco section of your grocery store)

Preheat the oven to 425 degrees.

In a skillet, begin browning your meat.  Drain of all fat, add the taco seasoning packet and the amount of water instructed on the packet. Stir together, remove from the heat and set to the side.

Add a little olive oil to a sheet pan and some to the outside of the pizza dough.  Work your dough into a rectangular shape on the baking sheet.  If you use a pizza stone, which is an even better choice), work the dough out to fit the size stone you are using.  I used a standard size sheet pan and worked my dough to fit the size of the pan.

Using a slotted spoon, cover the top of the pizza dough with the ground meat mixture.  Top that with the cheddar cheese.

Place on the bottom rack of the oven and bake until the bottom is nice and crusty.  If the top of the pizza dough is not browned enough, move it to the top rack and place it under the broiler for a minute or two to make it the color/crispness you are looking for.  Be sure to watch it closely since it takes only seconds to burn!

While the pizza is baking dice up your tomatoes and shred some lettuce. 

As soon as the pizza is done, remove the oven and place on a cutting board.  Top with the tomatoes, lettuce and sprinkle with over some taco sauce, using just enough so that it doesn’t make it too soggy.  You don’t want it dripping in the sauce!

Add whatever other toppings you like such as sliced black olives, diced onion, avocado, cilantro, or sour cream.

Enjoy!

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