I haven’t posted anything in quite some time – I promise, I’m not giving up on my blog already. Summer has gotten the best of me and we’ve had too many events, gatherings and parties to do much of any cooking at home. Add in some life changes, and blogging has taken a backseat.
But, we did host our tasting group, albeit a very small tasting group, on Saturday. This one was sort of last-minute, it was changed around so many times, and people are so busy in the summer that it wasn’t as well attended as they usually are. However, it was still an awesome time with some great friends! The theme of this party was Olympics, so contestants had to bring a drink that was at least one color of the Olympic rings. Nate and I made the Panty Ripper; a drink that was introduced to us in Belize. Check out that post for the winner of the drink tasting and a deliciously refreshing summer beverage!
For snacks, I made jalapeno poppers, one more thing on my 30 Before 30 list. There are so many different ways to make jalapeno poppers, some are breaded and fried, some are just stuffed, some are even wrapped in bacon. Well, the bacon wrapped version sounded good to me, and it sure was! I de-seeded the jalapenos, so they definitely weren’t as spicy as they could have been, but I wanted to make sure they weren’t too hot for my guests.
I didn’t alter the original recipe much. I added green onions and par-baked the bacon so it would get crispier on the grill without flaring (too much) or overcooking the jalapenos. I thought about omitting the sun-dried tomatoes, as they seemed like an unusual ingredient in this mix, but I didn’t because I love them. It was a great addition and really gave the poppers some deep flavors beyond the bacon and cream cheese. They seemed like a pretty big hit. These are wonderful for a party or even tailgating – football season is approaching fast!
What’s your favorite tailgating recipe?
Bacon Wrapped Jalapeno Poppers
Source: Adapted from Food Network
Servings: Makes 20 poppers
20 jalapenos (larger are easier to stuff, but smaller are spicier)
12 oz cream cheese, softened
4 garlic cloves, minced
1/4 cup sun-dried tomatoes, finely chopped
4-6 leaves fresh basil, chopped
1/4 cup green onions, chopped
salt and pepper
2 lbs bacon
1. Slice jalapenos lengthwise on one side, careful not to slice all the way through the jalapeno. Remove seeds (or leave if you like them spicy). You may need to slice just below the stem in order to get the seeds out and make an opening large enough to stuff. Make sure to keep stem in tact.
2. In a large bowl, mix cream cheese, garlic, sun-dried tomatoes, basil and onions. Salt and pepper to taste. Transfer mixture into piping bag, or a zip top plastic bag with small corner cut.
3. Carefully fill each jalapeno with cream cheese mixture. There should be a liberal amount in each pepper, but not too much so the filling doesn’t leak out during grilling.
4. Wrap each filled jalapeno with a slice of bacon and secure with a toothpick (I used two toothpicks in each popper). Grill over medium-low heat until bacon is crispy, turning a few times, about 12-18 minutes total, depending on size of jalapenos and thickness of bacon. Be sure to stay close as the bacon grease can flame up in hurry.
5. Remove from grill, let cool slightly, and serve.