Tag Archives: jalapenos

I love bacon!

14 Nov

Yesterday I woke up with a very strong craving for bacon! I hightailed it over to the natural grocers to stock up on Applegate Farms bacon, the absolute best nitrate, gluten, casein free, uncured piece of meat you’ll ever put in your mouth. To top if off, I got to see the beautiful, intelligent, super awesome Holly Basey who was hanging around the store.  When I got home I was fully intent on just cooking and eating a bunch of of bacon, a la carte. Don’t judge, my love affair with bacon should be obvious by now. I realized I had some jalapenos that were a few days old and needed to be used and some cream cheese, so I decided to whip these babies up.

You will need:

4 medium sized jalapenos

2 oz cream cheese

2-4 T. green onions, depending on how much you love them, for me it’s a ton

8 slices of bacon, the good kind

First, cut the stems off your jalapenos and cut them lengthwise. De-vein and de-seed them. I will suggest using gloves here but I usually don’t. I use a spoon  to get the guts out and wash my hands well immediately. If you’re going to make any more than this though, please use gloves. Jalapeno hands is a real thing and it’s VERY painful, trust me, you don’t want to mess around with it.

Turn your broiler on high. Place the jalapeno halves, face down on a cookie sheet and place under broiler for 1 to 3 minutes. the top will start to brown. You just want to soften them up a bit. Take them out of the oven, and off cookie sheet to cool.  While the jalapenos are cooling grab some green onions and about 2 oz of cream cheese. Mix together and stuff each jalapeno half with some of your mixture.

Now comes the fun part. Wrap each one with a slice of bacon.

Place them back under the broiler for about 3 minutes, leave the oven door cracked open. The ones in the back get a little more done so to get them to cook evenly after 3 minutes turn the cookie sheet around. Cook for another 3 minutes. Shut the oven door and turn the broiler off. Leave them in the oven for about 3 more minutes. Take them out and let cool. I use tongs and place on a paper towel so some of the grease gets soaked up.

Get in my belly!

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Amazing Taco Soup

12 Oct

If I could offer you one tiny bit of advice. It would be…. GO MAKE THIS SOUP RIGHT NOW!!!!! Seriously one of the best things I’ve ever made. I’m kind of obsessed with soups right now anyway, and tacos are one of our favorite meals, combine the two….. and you have a powerful soup. This is as easy and basic as it gets.

1 onion chopped

6 cloves of garlic chopped

3 bell peppers chopped, I used a green, red, and yellow, but any colors will work

3 jalapenos chopped

2 cans of diced tomatoes, I used the southwest flavor, but any variety will work

2lbs of grass fed beef

4 cups chicken or beef stock, in my case I used both.

1 cup of sour cream, buy the large container so you have extra for garnish!

1 T. chili powder

1 T. cumin

1 T. salt

1 T. pepper

1 T. paprika

1 T. oregeno

1 T. dill

1 T. garlic powder

1 T. onion powder

Shredded cheddar and pepper jack cheese for garnish

 

Chopped all veggies and saute on medium low heat, in the oil of your choice. I used olive. Turn to medium high, add meat and brown.I start adding my seasoning while the meat is browning. I always leave it a little underdone, because it’s going to cook up in the soup and I don’t like seriously overcooked meat. While that pan of goodness is marinating together, grab your stockpot and pour your stock into it. You could even use water here, but I love the flavors from chicken and beef stock so I used 2 cups of each. Add a cup, or a little more of your sour cream and stir until combined. I used very lean ground beef so I did not drain, I just poured the meat/veggie mixture into the stock pot. If you use a fattier meat, then you might want to drain it first. Bring soup to a boil, then turn heat to low and simmer an hour. VOILA! Best soup ever!

You could also make this in the crock pot. Cook your meat and veggies, and combine all ingredients in the slow cooker. High 4 hours, Low 8 hours.

Garnish with cheese and sour cream. MMMMmMMmMmmMMMMMmmMM!!!!! So good! I think I’ll have some now!

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