More Articles
- Do you know where your Sriracha’s peppers come from? Someone is secretly buying jalapenos
- Change Up Your Chicken Salad Game With Different Relish Flavors
- Chick-fil-A provides a seasonal twist on its signature chicken sandwich for the first time
- Soak Steak In Pickle Brine And Buttermilk For A Tangy, Tender Bite
- GRILLED FISH TACOS WITH JALAPEÑO CORN SLAW.
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Southern Cornbread with Honey Butter and Pickled Jalapeno Relish
/in Recipes /by ChrisSBy MARIO BATALI – ABC.com servings: 8|easy|30 to 45 min Mario’s Cornbread will be your new favorite side dish! INGREDIENTS: FOR THE SOUTHERN CORNBREAD: 1 cup all-purpose flour 1 cup yellow cornmeal 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon Kosher salt 1 cup buttermilk 2 large eggs (beaten) 4 tablespoons unsalted butter […]
How To Make Mac And Cheese Stuffed Jalapeño Peppers
/in Recipes /by ChrisSBy Kirsten Nunez There is something magical about stuffing food with other food. I mean, just take a look at this recipe for homemade mac and cheese stuffed jalapeño peppers: It lets you combine cult-favorite ingredients into a single dish. And while it is easier to throw chopped peppers into macaroni and cheese — where […]
Fiesta Chicken Burrito Recipe – Made with Pain Is Good Batch #218 Smoked Jalapeño Salsa from Peppers.com
/in Recipes /by ChrisSPEPPERS April 8, 2017 Ingredients: 1 pound skinless boneless chicken breasts 2 teaspoons Butter 1 pinch Pinch salt 1 pinch Pinch pepper 2 cups shredded Cheddar 2/3 cup Sour Cream 1 cup diced green pepper 1/3 cup Pain Is Good Batch #218 Smoked Jalapeño Salsa 1/2 cup sliced black olives (optional) 1 Jalapeño pepper, seeded […]
ROB RABINE: Recipe — Go ahead and pickle it
/in Recipes /by ChrisSBy Ron Rabine – Shore Line Times Who doesn’t like a good pickle? You kind of take them for granted until you taste a bad one. The first time I made a batch of sour dill pickles, I had to move them out to the barn because I used a container that had […]
Boozy, cheesy quesadillas get a kick from tequila, jalapenos
/in Recipes /by ChrisSBy Arthi Subramaniam / Pittsburgh Post-Gazette Traditionally in Mexico, the quesadilla is a small corn tortilla doubled over a filling of stringy Oaxaca cheese, poblano chili and serrated epazote leaves, and cooked on an ungreased griddle until it’s mottled with brown spots. But when it crosses the northern border, the quesadilla is gussied up […]