No Knead Artisan Pickle Bread

No Knead Artisan Pickle Bread

Pickles are one of those love it or hate it things. I personally LOVE them and that’s why I made this No Knead Artisan Pickle Bread, but if you’re a hate ’em kinda person, you may want to move along, because this bread has ALL the pickle and then some.

This recipe is a variation on a staple bread that I make ALL the time. For every holiday, random Tuesdays… March 31st. I make it with olives, loads of fresh herbs or plain jane. The plan for this particular bread was to hang out on a cheese platter for party time noshing, and noshed it was.

I replaced most of the water in the recipe with pickle juice, added chopped pickles and dried dill and the result was starchy pickle goodness. This bread is SUPER easy to make, although it does take a bit of planning ahead since it needs to rise for at least 8 hours. But, even if you’re a novice, as long as you allow yourself plenty of time, you can absolutely make this bread with ease.

No Knead Artisan Pickle Bread

 

No Knead Artisan Pickle Bread

MMMMM….. Yeast. Am I the only one who LOVES the smell of yeasty rising bread?

No Knead Artisan Pickle Bread

 

No Knead Artisan Pickle Bread

 

No Knead Artisan Pickle Bread

 

No Knead Artisan Pickle Bread

NOMS.

4.0 from 1 reviews
NO KNEAD PICKLE BREAD
Author:
My Modern Cookery
Serves:1 loaf
Prep time:
Cook time:
Total time:
INGREDIENTS
  • 3 cups all-purpose flour
  • 2 teaspoons kosher salt
  • ½ teaspoon active dry yeast (or highly active dry yeast)
  • 1 tablespoon dried dill weed
  • 1 cup lukewarm pickle juice
  • ½ cup lukewarm water
  • 1 large dill pickle, chopped
INSTRUCTIONS
  1. In a large bowl, mix together the flour, kosher salt, yeast and dill weed. Incorporate the water and pickle juice using a wooden spoon, making a shaggy dough. Fold in chopped pickle. Be careful not to over mix the dough. You want the flour to be incorporated, but it’s not going to look perfect.
  2. Tightly cover the bowl with plastic wrap and let the dough rise at room temperature for 8-24 hours (the longer the better, but at LEAST 8).
  3. When it’s done rising, preheat your oven to 450 degrees Fahrenheit. Place your empty Dutch oven in the oven for 30 minutes.
  4. While the Dutch oven is heating, turn the dough out on a floured surface. Use your hands to quickly form a ball. Cover the dough loosely until the Dutch oven is warm.
  5. When the Dutch oven is ready, put the dough inside and sprinkle the top with sea salt. Cover the bread and bake for 30 minutes. Remove cover and bake for another 10-15 minutes uncovered until the crust is nice and brown.

JALAPENO POPPER TWICE BAKED POTATOES

10 April 2017

The ultimate side dish recipe – baked potatoes mashed with cream cheese, cheddar and jalapeno pepper, stuffed into a potato shell and baked to perfection, topped with jalapeno slices. It’s a mashup recipe – jalapeno poppers and twice baked potatoes. Addictive!

Yeah, THESE. Just…DANG. I’m kind of surprised I’ve never made these before. I’ve made twice baked potatoes many times in my life and I’ve always made them the typical way, like making simple mashed potatoes, but as Patty and I were standing in the kitchen, talking all things Madness and our growing hunger, with a couple of large baking potatoes sitting there, the idea just sort of popped in, as most ideas do.

“How about Jalapeno Popper Twice Baked Potatoes?” Um, YEAH! Sure! Simple as that, really. Everyone who knows me KNOWS of my love for all things jalapeno – #JalapenoObsession – and also my wild love for jalapeno poppers. I mean, just see the Jalapeno Poppers Recipes section of the site, or even the Jalapeno Poppers Cookbook. Making these was a no-brainer and I’m positive they will be made again in this kitchen.

These make for an excellent side dish, though truly, they can be served as the star of the meal. Why not serve them for dinner?

Jalapeno Popper Twice Baked Potatoes – Recipe

HOW DO YOU MAKE JALAPENO POPPER TWICE BAKED POTATOES?

First, you need to bake your potatoes. Heat the oven to 350 degrees F and bake the potatoes for 45-60 minutes. The insides should be nice and soft and cooked through. You can test this by inserting a toothpick and testing for softness. It should come out clean. When they are ready, remove them from the oven and let them cool enough to handle.

Next, slice the potatoes in half lengthwise. Scoop out the softened potato and add it to a mixing bowl. Set aside the potato skins.

Add the jalapeno pepper, cream cheese, cheddar cheese, butter, milk and salt to the mixing bowl. Stir until the mixture becomes rich and creamy. Stir in about half of the crumbled bacon. This recipe calls for 3 slices of cooked bacon, but you can easily add more if you REALLY LOVE BACON. YUM.

Scoop the mixture back into the potato skins and sprinkle them with paprika. Bake them at 350 degrees for 20 minutes.

Remove, let them cool slightly, and serve them up topped with a bit of extra paprika, sour cream, fresh herbs, extra crumbled bacon and jalapeno slices.

BOOM! Done. If you’d like, you can also add a bit more shredded cheddar cheese over the top of your potato mixture before going in for the second bake. It adds some color to the top of the potatoes.

Here is what they look like just before you place them in the oven for the second bake.

Jalapeno Popper Twice Baked Potatoes – Recipe

They look good enough to eat right there! But don’t do it! You might want to, but the extra bake turns these babies into a wonder food. Yeah, we love these. They’re definitely on Patty’s Favorites List.

I hope you enjoy them!

Jalapeno Popper Twice Baked Potatoes4

PATTY’S PERSPECTIVE

I claim ownership of this idea! Baked potatoes and mashed potatoes are a match made in heaven in my book. Add in jalapeno popper ingredients? It makes me feel like I married a rock star. Total favorite.

TRY SOME OF MY OTHER POPULAR RECIPES

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

Jalapeno Popper Twice Baked Potatoes

The ultimate side dish recipe – baked potatoes mashed with cream cheese, cheddar and jalapeno pepper, stuffed into a potato shell and baked to perfection, topped with jalapeno slices. It’s a mashup recipe – jalapeno poppers and twice baked potatoes. Addictive!
Prep Time10 mins
Cook Time1 hr 15 mins
Total Time1 hr 25 mins
Course: Side Dish
Cuisine: American
Servings: 4
Calories: 427kcal

Ingredients

  • 2 large baking potatoes
  • 1 large jalapeno pepper diced
  • 4 ounces cream cheese
  • 4 ounces cheddar cheese shredded
  • 3 tablespoons butter
  • ¼ cup milk
  • 3 slices cooked bacon crumbled (or more, as desired)
  • Paprika for sprinkling
  • Salt to taste
  • FOR SERVING: Sour cream fresh herbs, crumbled bacon and jalapeno slices

Instructions

  • Bake the potatoes at 350 degrees for 45-60 minutes, or until the insides have cooked through and softened. Remove from heat and cool.
  • Slice the potatoes in half lengthwise. Scoop out the softened potato and add it to a mixing bowl. Set aside the potato skins.
  • Add the jalapeno pepper, cream cheese, cheddar cheese, butter, milk and salt. Stir until the mixture becomes creamy.
  • Stir in about half of the crumbled bacon.
  • Scoop the mixture back into the potato skins and sprinkle them with paprika. Bake them at 350 degrees for 20 minutes.
  • Remove, cool slightly, and serve topped with a bit of extra paprika, sour cream, fresh herbs, extra crumbled bacon and jalapeno slices.

Notes

Makes 4 skins.

Nutrition

Calories: 427kcal | Carbohydrates: 15g | Protein: 14g | Fat: 34g | Saturated Fat: 19g | Cholesterol: 95mg | Sodium: 468mg | Potassium: 559mg | Fiber: 2g | Sugar: 1g | Vitamin A: 990IU | Vitamin C: 16.3mg | Calcium: 284mg | Iron: 3.8mg

BEER CHEESE JALAPENO POPPERS

9 June 2017

A recipe for jalapeno poppers stuffed with creamy, homemade beer cheese. These are the ultimate appetizer for game day or any party. Bake them up and watch them disappear.

Jalapeno poppers are one of my default appetizers. Whenever there is a party, 9 times out of 10, I will be making jalapeno poppers. They always disappear. They’re also super easy to prepare, making them a no-brainer for party situations and other gatherings.

Crazy good!

Beer Cheese Jalapeno Poppers – Recipe

This is not a complicated recipe, my friends. It’s rather easy, which is a GREAT thing, because we don’t want to work too hard when it comes to party time, do we? Nah. Let’s keep it simple.

 Beer Cheese Jalapeno Poppers – Recipe

HOW TO MAKE BEER CHEESE JALAPENO POPPERS

The amount you’ll need will vary based on the size of the peppers and, of course, your party situation, so be sure to plan accordingly. We’re making these boat style, so first, slice them in half and scoop out the insides with a spoon. You’ll be left with the empty skins, which are the perfect size for a bite-sized appetizer.

Next, whip up the beer cheese by mixing together cream cheese, crema, Colby Jack cheese, beer and seasonings in a bowl. So difficult, right? Look at this gorgeous beer dip.

You can eat this by itself, or make an extra batch and serve it with chips. Great stuff.

 Beer Cheese Jalapeno Poppers – Recipe

Next, spoon the beer cheese dip into the hollowed jalapeno halves and bake them about 20 minutes or so.

When they’re ready, set them onto a serving tray and sprinkle them while they are still hot with paprika or your favorite chili powder blend. This will add a bit of extra flavor and color.

Let them cool just a bit, and, if desired, you can drizzle them with some crema or sour cream. Or not. However you’d like to do it.

Then stand back! You’re in the way of those poppers! Watch them disappear! I’m not joking. People love these things. It’s almost a bit scary. Bring on the poppers!

HOW MANY JALAPENO POPPERS SHOULD I MAKE?

When making them “boat style” like this recipe, you’ll double the amounts, so 10 jalapeno peppers will make 20 poppers. Since they’re meant to be an appetizer, I like to figure on 1.5 – 2 per person. So figure accordingly.

TRY SOME OF MY OTHER POPULAR JALAPENO POPPER RECIPES

 Beer Cheese Jalapeno Poppers – Recipe

Jalapeno Poppers and Other Stuffed Chili PeppersIf you like like jalapeno poppers, don’t forget to check out my cookbook – Jalapeno Poppers and Other Stuffed Chili Peppers. It’s loaded with jalapeno popper recipes and, um, other stuffed pepper recipes. It makes for a great gift, too. Enjoy!

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

 Print Recipe

5 from 1 vote

Beer Cheese Jalapeno Poppers – Recipe

A recipe for jalapeno poppers stuffed with creamy, homemade beer cheese. These are the ultimate appetizer for game day or any party. Bake them up and watch them disappear.
Prep Time2 hrs 20 mins
Cook Time20 mins
Total Time2 hrs 40 mins
Course: Appetizer, Snack
Cuisine: American
Servings: 20
Calories: 81kcal

Ingredients

  • 10 jalapeno peppers
  • 8 ounces cream cheese softened
  • 4 ounces crema or sour cream
  • 1 cup shredded Colby Jack cheese
  • 4 ounces beer
  • 1 tablespoon chili powder
  • 1 tablespoon garlic powder
  • 2-3 tablespoons favorite hot sauce
  • Paprika or hot chili powder for serving
  • Crema or sour cream for serving if desired

Instructions

  • Make the dip first. To a large mixing bowl, add the cream cheese, sour cream, Colby Jack cheese and beer. Mix well. If you’d like it a bit creamier, add in a bit more beer and mix to your desired consistency.
  • Add chili powder, garlic and hot sauce. Mix well.
  • Cover the dip and refrigerate it at least 2 hours to let it set and allow the flavors to mingle a bit. It can be served right away, but it’s even better when you let it sit, especially overnight.
  • Preheat oven to 350 degrees.
  • Slice the jalapeno peppers in half lengthwise and scoop out the insides with a spoon. Set onto lightly oiled baking dishes.
  • Fill each jalapeno pepper with the beer cheese mixture. You might have some leftover, depending on the size of your peppers. Just distribute evenly.
  • Bake the jalapeno poppers about 20 minutes, or until the peppers soften and the cheeses are bubbly.
  • Remove from heat, cool slightly, then dust with paprika or chili powder.
  • Serve. You can also drizzle on some crema or sour cream if you’d like.

Notes

Makes 20 poppers.

Nutrition

Calories: 81kcal | Carbohydrates: 2g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 21mg | Sodium: 141mg | Potassium: 55mg | Vitamin A: 435IU | Vitamin C: 9.2mg | Calcium: 68mg | Iron: 0.2mg

ROASTED RED JALAPENO PEPPER HOT SAUCE

15 August 2018

A homemade hot sauce recipe made with roasted red jalapeno peppers, garlic, tomato and red wine vinegar. This is one of the most addicting hot sauces I’ve ever made. I already need another batch!

Happy New Year, friends! This is a very important post. It is the first of 2016, a brand new year, and there were so many possible recipes for us to post. As food bloggers, we think about food ALL THE TIME. It’s just what we do, and we LOVE it. We’re sure you could tell.

But! What to post?

We considered posting something light and healthy to kick off the new year with good eating habits. Nothing wrong with that. We like the watch our waistlines and what better time to recommit?

We also considered posting a Blood Mary recipe. Patty is an UH-MAZING Bloody Mary mixologist. Believe me when I say that. She has some homemade mixes coming up very soon. Can’t wait for those! See Spicy Mexican Style Bloody Mary Recipe. Oh yeah!

In the end, we decided that the best recipe to kick off 2016 with a BANG is this – Roasted Red Jalapeno Pepper Hot Sauce.

Roasted Red Jalapeno Pepper Hot Sauce - Bottled and reaRoasted Red Jalapeno Pepper Hot Sauce - Bottled and ready to enjoy.dy to enjoy.

Roasted Red Jalapeno Pepper Hot Sauce

Yes!

A great homemade hot sauce epitomizes everything we are at Chili Pepper Madness. Of course we love chili peppers, but we love everything bold and spicy and zingy and zesty and delicious! Insert more positive foodie words here.

Seriously! We love it.

This is one of my personal favorite hot sauces. It’s SO simple, a Louisiana style sauce with a few extra ingredients added in to round it out.

Take a peek at it. YUM!

Roasted Red Jalapeno Pepper Hot Sauce Recipe

Let’s talk about how we make it, shall we?

HOW TO MAKE THIS HOMEMADE HOT SAUCE – THE RECIPE METHOD

First we’re going to roast our peppers. Heat your oven to 350 degrees. Slice the jalapeno peppers in half lengthwise and remove the stems. Set them onto a lightly oiled baking sheet and bake 20-25 minutes, or until the skins blister.

Remove the peppers and cover with aluminum foil or a towel to allow them to steam. Peel off the skins and toss them, or keep them to make this Homemade Roasted Jalapeno Pepper Seasoning. So good!

Set the peppers into a food processor.

Next, heat a small pan to medium heat and add chopped onion and garlic with a splash of olive oil. Cook about 5 minutes to soften.

Add the remaining ingredients and heat through. Into the food processor they go.

Process the sauce until smooth. You can also use a food mill if you’d like your sauce to be thick and consistent. Test for salt and serve!

RECIPE NOTES

I made mine a bit thicker so that it drips slowly from the bottle. It will coat the back of a spoon or stick to a chip if that is how you want to enjoy it. You can serve it as a finisher sauce to dazzle up just about anything savory, or you can use it to swirl into soups or stews to bring home the flavor.

Even consider this homemade hot sauce recipe as a starter for pasta sauces or even for dips. TOTALLY one my faves.

If you like your hot sauce a bit thinner, add in a bit of water or a bit more red wine vinegar. Just be careful not to overdo the balance of the vinegar flavor.

I like it thicker, but it works thinned out as well, and it will last longer.

Roasted Red Jalapeno Pepper Hot Sauce Recipe Bonus!

It’s a great thing to make foods from scratch, isn’t it? It is something we strive for here at Chili Pepper Madness, to work with fresh, healthy foods and turn them into bold and powerful flavors.

Ring in the New Year right with your own homemade hot sauce. Start here! Enjoy.

SAFETY ADVICE

When working with very hot chili peppers peppers, including superhot chili peppers, it is important to wear gloves when handling the peppers both in raw and dried forms. The oils can get on your skin and cause burning sensations. See above.

Need help? How to Stop the Chili Pepper Burn On Your Skin.

Also, pepper fumes may get into the air if you are not working in a well ventilated room, so you may want to wear a mask and possibly eye goggles.

Roasted Red Jalapeno Pepper Hot Sauce Recipe

FREQUENTLY ASKED HOT SAUCE QUESTIONS

Here are answers to some of the most common questions I get on other sauces:

HOW LONG WILL THIS SAUCE KEEP?

It should keep a few months easily in the fridge, or even longer. It’s all about the acidity. To be technical, target level ph for shelf stable foods is below 4.6 ph, but should probably be lower for home cooks, around 4.0 or so, to account for errors. If you’re concerned, add more vinegar to lower the ph. Sauces made with fermented chili peppers will last even longer.

The best ph meters that I recommend are from Thermoworks. Get yourself a ph meter from Thermoworks today. I am a happy affiliate.

WHERE’D YOU GET THAT SAUCE BOTTLE?

I find them locally sometimes, but I also order through Amazon. Here is a link to some bottles I like (affiliate link, my friends!): Swing Top Glass Bottles, 8.5 Ounce – Set of 4. If you like the smaller bottles that most hot sauce makers use, here’s another link: Hot Sauce Bottles, 5 Oz – 24 Pack.

CAN I PROCESS THIS HOT SAUCE FOR LONGER STORAGE?

Absolutely. Just be sure to use proper canning/jarring safety procedures.

WHAT SHOULD I DO WITH HOT SAUCE?

Aside from drizzling it over anything you please, here’s a post I did about How to Cook with Hot Sauce. As if you need even MORE reasons to eat hot sauce. I hope you find it helpful!

CHECK OUT THESE RELATED RECIPES:

Check out more Hot Sauce Recipes or learn more about How to Make Hot Sauce.

Roasted Red Jalapeno Pepper Hot Sauce Recipe

If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #ChiliPepperMadness on Instagram so we can take a look. I always love to see all of your spicy inspirations. Thanks! — Mike H.

Roasted Red Jalapeno Pepper Hot Sauce
Roasted Red Jalapeno Pepper Hot Sauce Recipe

 Print Recipe

4.8 from 20 votes

Roasted Red Jalapeno Pepper Hot Sauce Recipe

A homemade hot sauce recipe made with roasted red jalapeno peppers, garlic, tomato and red wine vinegar. This is one of the most addicting hot sauces I’ve ever made. I already need another batch!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Keyword: hot sauce, jalapeno, sauce, spicy
Servings: 50
Calories: 8kcal
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Ingredients

  • 1 pound red jalapeno peppers
  • 1 medium yellow onion chopped (about 1 cup)
  • 5 cloves garlic chopped
  • 8 ounces tomato sauce
  • ¼ cup red wine vinegar
  • 1 teaspoon lemon juice
  • Salt to taste

Instructions

  • Heat your oven to 350 degrees. Slice the jalapeno peppers in half lengthwise and remove the stems. Set them onto a lightly oiled baking sheet and bake 20-25 minutes, or until the skins blister.
  • Remove from heat and cover with aluminum foil or a towel to allow them to steam. Peel off the skins and discard.
  • Set the peppers into a food processor.
  • Heat a small pan to medium heat and add chopped onion and garlic with a splash of olive oil. Cook about 5 minutes to soften.
  • Add all remaining ingredients and heat through. Into the food processor they go.
  • Process the sauce until smooth. You can also use a food mill if you’d like your sauce to be thick and consistent.
  • Test for salt and serve!

Video

Notes

Heat Level: Medium.

This makes a nice and thick sauce. You can easily thin it out by adding more vinegar, lemon juice, a bit of tomato juice or even water to your preferred consistency.

Nutrition

Calories: 8kcal | Carbohydrates: 1g | Sodium: 25mg | Potassium: 63mg | Sugar: 1g | Vitamin A: 150IU | Vitamin C: 20.1mg | Calcium: 4mg | Iron: 0.2mg

Pickle Pinwheel Pops (Tortilla Ham Rollups)

Pickle Pinwheel Pops (Tortilla Ham Rollups)

Now I know this isn’t anything new as these things have been around I swear forever. It’s one of those dishes that no one ever thinks to make when going to a party, picnic or get together because they think it’s “too simple”.

Most are afraid that people will look down upon this for something so basic but yet I can tell you one this for certain.  This is always, ALWAYS the first dish to go on a table.  It’s unpretentious and innocent.  This is what most think a child would eat and they are right. But put this on a table with a group of adults and watch them tear this up!

Now you make these for a playoff game and put it on the table with the Cheesy Buffalo Chicken Pizza PuffsMan CandySriracha Glazed Bacon Onion Rings, and your Italian Rockets and this will be on of the first to go.

Why?  It’s fun, it’s ON A STICK and they are delicious!  Dude, seriously it’s ON…A…FRIGGEN STICK!  When you’re done you can have sword fights.  LOL  Okay fine, you may not act 7 when eating this as I did but they are still fun!

What prompted me to even make this recipe is I had been craving pickles – actually we both were.  Now my favorite is bread and butter style to which I eat them almost every day where Mr. Fantabulous loves baby dill.

So while I was at the store I picked him up a jar.  Along with that, I bought some ham, cheese, and tortillas.  I had initially planned on just making a simple wrap for lunch for me.

Fast forward to about an hour later where I’m home, groceries are put away and my stomach starts to grumble. See I got sidetracked and forgot to eat.  Eh, no biggie – I can always stand to lose more weight.

I grabbed the stuff to make my wrap out of the fridge when I spied the jar of pickles next to the vat of cream cheese.  Yes, I say vat as I buy 3lbs about every 2 weeks.  Mr. Fantabulous is on a MAJOR bagels kick and I go through a dozen a week for him.

It was then that I got reminded of this little diddy and immediately I did a flashback to our friend’s Christmas party.  Tons of food (god I love having fellow Foodie friends!) and someone had brought these as well.  Amongst the fresh pizzas, shrimp, bbq chicken, wings, dips, chips, desserts and so forth THIS was the dish that went first.

PicklePinWheelPops
Now you don’t have to serve these on a stick (again it’s much funner on a stick because EVERYTHING is awesome on a stick) you can just slice and place on a platter.

With these, you don’t want the spears (that are already pre-cut).  You want a full dill pickle.  And even if you love those baby gherkins, don’t use them on this.

I personally found them to be too bitter but then again I don’t like them that much.  Yeah I know, I’m weird like that.  I WISH someone would make a full bread and butter pickle that isn’t cut like how the whole dill ones are but they don’t have them out here in the ‘burgh.  That’s a shame because I would SOOOOOOOOOO annihilate them puppies!

PicklePinWheelPops5

So the next time you’re invited to a get-together, having a girl’s night, hosting a poker game or just because it’s Tuesday and you really don’t want to cook, make these!  I’m telling you, for something so simplistic they will surely rock your world!  And yes put them on a stick!

Pickle Pinwheel Pops (Tortilla Ham Rollups)

  • Author: The Kitchen Whisperer

These no-bake/no-cook Tortilla Pickle, Cheese, & Creamcheese Roll-Ups are one of the best party finger foods! They are so easy to make and everyone loves them!

Did you make this recipe?

leave a review 

Ingredients

  • 6 – 10” round tortilla shells, softened
  • 12 slices Virginia baked ham (roughly 10” round if possible)
  • 6 slices large round Colby Cheese, sliced (10” round if possible – if not, double up on your cheese)
  • 68 ounces Cream Cheese, softened
  • 12 baby whole dill pickles (about 1 jar, 32 ounces) drained and dried
  • Decorative Skewers

Instructions

  1. Place the cream cheese in a bowl and mix until soft and creamy. You want it spreadable.
  2. Lay 1 tortilla shell flat and spread a thin layer of cream cheese over top it.
  3. Place 2 slices of ham on top of that.
  4. Place 1 slice of cheese over that.
  5. Place 2 pickles end to end and roll up the tortilla tightly.
  6. Cover with plastic wrap, securing snuggly and chill for 2 hours.
  7. When ready to serve, remove the plastic wrap and cut with a serrated knife into 1/2” slices.
  8. Insert a skewer through the pinwheel but not going all the way through the other side.
  9. Serve and enjoy!

Grill Up These Low-Carb Cheesy Jalapeno Hot Dogs

Grill Up These Low-Carb Cheesy Jalapeno Hot Dogs

 

grilling jalapeno wrapped hot dogs

Miss jalapeno poppers? You can still enjoy that zesty flavor.

Elevate your next keto hot dog cookout with the addition of cheese and a jalapeno on the grill. The result? Savory low-carb cheesy jalapeno hot dogs that aren’t too spicy but which satisfy your desire for added flavor!

slicing hot dogs in half

Hip Tips:

  • Wear kitchen gloves to avoid painful hot pepper burn when working with jalapenos.
  • The longer you cook the jalapenos, the less spicy they’ll be. If you want them super spicy, leave them pretty crispy on the outside, but if you’re seeking a medium amount of zest, grill until quite soft.
  • No grill? No problem! You can cook them in a pan over medium heat on the stove – just keep the lid on to soften the peppers.
  • We tried this with a few different kinds of cheese, and they all work well, so consider adding some variety to the filling.
  • These dogs are heartier than they look – even if you normally eat more than one hot dog, just one of these may fill you up.

stuffing a hot dog with cheese

holding a stuffed cheese hot dog


CHEESY JALAPENO HOT DOGS

yield: 4 SERVINGS

prep time: 5 MINUTES

cook time: 15 MINUTES

total time: 20 MINUTES

Each dog is under 3 net carbs!

INGREDIENTS

  • 4 extra large jalapenos (or 8 shorter ones)
  • 2 slices American cheese
  • 4 hot dogs
  • Non-stick cooking spray

DIRECTIONS

1

Heat your grill to medium-high.

2

Slice the hot dogs in half lengthwise – you’ll now have eight halves.

3

Cut strips off of the American cheese that fit the width of a hot dog and place the slices on top of four of the hot dog halves. Then top each hot dog half with another hot dog half, creating a hot dog/cheese “sandwich.”

4

Cut off the top and bottom off of each jalapeno, and use a butter knife or paring knife to core out the seeds and rind inside. You’ll have eight jalapeno “tubes.”

5

Slide two of the jalapeno tubes over each cheesy hot dog.

6

Spray the non-stick cooking spray onto the grill and place the four jalapeno dogs onto the grill. Close the lid and cook. Turn each dog every 3-4 minutes or so to ensure it’s cooked thoroughly on each side.

7

When the pepper is softened to your liking (typically about 10 to 15 minutes), remove from the grill and serve.

NUTRITIONAL INFORMATION

Yield: 4, Serving Size: 1
Amount Per Serving: Calories: 208, Total Carbohydrates: 3.6g, Fiber: 0.8g, Net Carbohydrates: 2.8g, Total Fat: 17.2g, Protein: 7.7g


grilling hot dogs with jalapenos

Don’t forget the condiments!

You can either drizzle your favorite condiments onto the dogs as you would on a bun, or you can dip each bite into your favorite sauce!

jalapeno stuffed hot dog with cheese on plate served ready to eat

JALAPENO POPPER HOT DOGS

JALAPENO POPPER HOT DOGS

JALAPENO POPPER HOT DOGS ARE A FUSION OF AN ORIGINAL AMERICAN STREET FOOD AND ONE OF MY ALL-TIME FAVORITE APPETIZER RECIPES! THESE DOGS ARE AN EASY DINNER THAT’S ON THE TABLE IN LESS THAN 30 MINUTES AND SURE TO BECOME A FAMILY FAVORITE!

Jalapeno Popper Hot Dogs are a fusion of an original American street food and one of my all-time favorite appetizer recipes! These dogs are an easy dinner that's on the table in less than 30 minutes and sure to become a family favorite!

We don’t eat hot dogs very often in our home, but when we do we go all out, full-on flavor explosion! I crave the spicy, cheesy, bacon-y goodness traditionally found in the Jalapeno Popper appetizer ALL the time, y’all! I’ve even stuffed this addictive flavor combo into mushrooms and deviled eggs too! Nothing is safe from me and my jalapeno and bacon obsession! So why not pair all this deliciousness with hot dogs?!  I recommend using all natural beef hot dogs with no preservatives. They taste great and that unmistakable crunch when you bite into them is so satisfying!

I like to make hot dogs in a skillet. I use a cast-iron skillet, but any heavy bottom skillet will do. I also like to cook my hot dogs in a little butter for that extra somethin’ somethin’. It only takes about 5 to 6 minutes to get a nice crispy brown outside on the hot dogs, and while they are cooking it is a good time to mix up the Jalapeno Popper spread.

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To make the spread, place the softened cream cheese, minced jalapenos, crumbled bacon, and shredded cheddar into a medium sized bowl…

Jalapeno Popper Hot Dogs are a fusion of an original American street food and one of my all-time favorite appetizer recipes! These dogs are an easy dinner that's on the table in less than 30 minutes and sure to become a family favorite!

mix until well combined…

Jalapeno Popper Hot Dogs are a fusion of an original American street food and one of my all-time favorite appetizer recipes! These dogs are an easy dinner that's on the table in less than 30 minutes and sure to become a family favorite!

Spread on hot dog buns…

Jalapeno Popper Hot Dogs are a fusion of an original American street food and one of my all-time favorite appetizer recipes! These dogs are an easy dinner that's on the table in less than 30 minutes and sure to become a family favorite!

Top with hot dog…

Jalapeno Popper Hot Dogs are a fusion of an original American street food and one of my all-time favorite appetizer recipes! These dogs are an easy dinner that's on the table in less than 30 minutes and sure to become a family favorite!

Add shredded cheddar cheese…

Jalapeno Popper Hot Dogs are a fusion of an original American street food and one of my all-time favorite appetizer recipes! These dogs are an easy dinner that's on the table in less than 30 minutes and sure to become a family favorite!

Melt the cheese under the broiler and garnish with freshly chopped cilantro. Serve with Baked Sweet Potato Fries and enjoy!

Jalapeno Popper Hot Dogs are a fusion of an original American street food and one of my all-time favorite appetizer recipes! These dogs are an easy dinner that's on the table in less than 30 minutes and sure to become a family favorite!

Jalapeno Popper Hot Dogs

Jalapeno Popper Hot Dogs are a fusion of the original American street food, the Hot Dog, with a favorite appetizer recipe, Jalapeno Poppers, to create a an easy dinner that’s on the table in less than 30 minutes!
Prep Time:5 minutes
Cook Time:5 minutes
Total Time:10 minutes
Course: Main Dish
Servings: 8 Servings
Author: Marion@Life Tastes Good

Ingredients

  • 1 8 ounce package cream cheese, softened
  • 1 tablespoon freshly minced jalapeno or to taste
  • 3 tablespoons cooked bacon crumbled (or to taste)
  • 1 cup sharp cheddar cheese shredded and divided
  • salt and pepper to taste
  • 2 tablespoons unsalted butter
  • 8 hot dogs cooked
  • 8 hot dog buns
  • cilantro for garnish optional

Instructions

    • In a skillet over mid-high heat, melt 2 tablespoons butter and place hot dogs in the skillet. Allow them to cook for 2-3 minutes or until they are nicely browned. Roll the hot dogs over to brown the other side – another 2-3 minutes or until they are browned to your liking.
    • While the hot dogs are cooking, combine the 8 ounce package of cream cheese, 1 tablespoon jalapeno, 3 tablespoons crumbled bacon, and 1/2 cup sharp cheddar cheese in a medium bowl. Mix the ingredients together well. Add a pinch of salt and give it a taste. Adjust the seasonings as needed, adding pepper if needed. Because jalapenos can vary widely in heat level, be sure to add more if needed.
    • Spread 1 to 2 tablespoons of the cream cheese mixture on each hot dog bun. Place a cooked hot dog in each bun and sprinkle on the remaining cheddar cheese, dividing it equally among all hot dogs.
  • Place the hot dogs on a foil lined baking sheet and place them in the oven under the broiler. Remember to leave the oven door ajar when broiling and watch them closely. It will only take 30 seconds to a minute for the cheese to melt. When the cheese is melted to your liking, remove the baking sheet from the oven.
  • Garnish the hot dogs with freshly chopped cilantro, serve, and enjoy!
Tried this recipe?Mention @aubrey_realhousemoms or tag #RHFood!

 

Pickle Corn Dogs

Pickle Corn Dogs

 

PICKLE Corn Dogs—too far or not far enough?
Ingredients
  • 6 whole dill pickles
  • 1 c. all-purpose flour
  • ⅔ c. cornmeal
  • 2 tbsp. plus 2 teaspoons granulated sugar
  • 1 tsp. baking powder
  • 1 tsp. kosher salt
  • ½ tsp. baking soda
  • Large pinch freshly ground black pepper
  • 1 c. buttermilk
  • 2 large egg
  • Vegetable oil
  • Ketchup, for serving
  • Mustard, for serving
Instructions
  1. Skewer pickles with a long wooden skewer. Place flour in a medium shallow bowl and coat pickles in flour, tapping off excess.
  2. Whisk the cornmeal, sugar, baking powder, salt, baking soda, and black pepper into the remaining flour.
  3. In a small bowl, combine buttermilk and egg, then pour into dry ingredients and mix until just combined. Pour batter into a tall glass and let sit while oil heats.
  4. In a large pot over medium heat, add enough oil to come halfway up the sides and heat to 375°. Dip pickles into batter and coat evenly. Fry, in two batches, until golden, 5 minutes, turning as necessary. Use tongs to remove from oil and place on a paper towel lined plate. Repeat with remaining pickles and batter.
  5. Serve with mustard and ketchup

Grilled New York Style Pickle Dogs

Grilled New York Style Pickle Dogs | Easy Keto Meal Idea

holding a pickle hot dog loaded with condiments

Hold the relish – but add the mustard!

Thank goodness hot dogs are a keto-friendly food, even if the carby bun is not. If you’re used to adding relish to your hot dogs, try using a pickle as the “bun” for this delicious New York-style dog instead!

With peppers and onions fried to perfection, you’ll just add chives and bacon — as well as your favorite condiments — to make this hot dog bring back your favorite backyard barbecue flavors.

ingredients for grilled keto pickle dogs on the counter

Hip Tips:

  • Any condiments work in this recipe. But if you’re adding ketchup, remember to use the no-sugar added variety to save on carbs. Check out our Guide to the Best Keto Friendly Condiments.
  • Find the biggest pickles you can. We used Mt. Olive Kosher Dills, which are the perfect dog-length options for these bites.
  • It’s okay to skip the grill. If you aren’t up to grilling outside, you can cook the hot dogs using your favorite indoor method instead.

grilled hot dogs on the bbq

using a pickle as a hot dog bun


Print

GRILLED NEW YORK STYLE PICKLE DOGS

yield: 4 SERVINGS

prep time: 10 MINUTES

cook time: 10 MINUTES

total time: 20 MINUTES

Pickles, onions, bacon — all your favorite things — with just 6 net carbs per serving!

INGREDIENTS

  • 4 beef hot dogs
  • ½ onion, sliced
  • 1 bell pepper, chopped
  • ¼ cup bacon bits
  • ¼ cup chopped chives
  • 1 tablespoon vegetable oil
  • 4 large Kosher dill pickles
  • Mustard, to taste

DIRECTIONS

1

Place hot dogs on a grill over medium heat for about 10 minutes, turning often to ensure that they cook evenly.

2

While the hot dogs are cooking, heat the oil in a pan on the stove, and fry the onions and peppers for about 5 minutes, until soft.

3

Slice the pickles longways almost all the way through, but leave them connected at the bottom like a hot dog bun.

4

Place the grilled hot dogs onto the split pickles. Add the grilled onions and peppers, sprinkle with bacon bits and chives, and top with mustard before serving.

ADDITIONAL NOTES

If you only have smaller pickles around and you want to make this recipe, you can cut the pickles after grilling and make mini pickle dog poppers. Yum!

NUTRITIONAL INFORMATION

Yield: 4, Serving Size: 1
Amount Per Serving: Calories: 205, Total Carbohydrates: 8g, Fiber: 2g, Net Carbohydrates: 6g, Total Fat: 14g, Protein: 7g


adding chives to a keto pickle dog

Enjoy them year-round!

Although these are great for grilling season, they’re also perfect all-year-round for a low-carb dish. Serve them with Keto No-Potato Salad for a filling backyard feast!

I really enjoyed how these hot dogs tasted, and they really didn’t slide around since they fit perfectly in the pickle bun. This is such a clever idea that’s a grilling must-try meal the entire family will love!

pickle hot dogs, plated with condiments


Grill up these low-carb Jalapeno Cheesy Hot Dogs at your next BBQ!

Korean Beef BBQ Tacos with Quick Pickled Cucumbers

Korean Beef BBQ Tacos with Quick Pickled Cucumbers

Take your taco Tuesday to the next level with these incredible Korean beef BBQ tacos with quick pickled cucumbers, they’re so good you’re going to want to put them on the weekly rotation.

 

The best Korean BBQ beef tacos with quick pickled cucumbers perfect for taco Tuesday

I had one lone cucumber that needed to get used. I was also craving tacos (always am) and remembered I’d once had a Korean BBQ taco that had cucumbers on it and thought that would be perfect! So I googled far and wide and could not find a recipe for Korean beef BBQ tacos that didn’t require a slow cooker or hours and hours of time- maybe I was googling the wrong thing? Who knows. I just threw my hands in the air and said a mental “F-it” and decided to wing it, and I gotta tell you – these were some of the tastiest tacos ever!!

The best tasting Korean BBQ Beef recipe

Normally I’m not one for dishes that have a ton of ingredients – there are a few exceptions to that rule: tacos (like these slow roasted chicken tacos with radish and avocado slaw) or that time I made those ahi tuna poke bowls (here). I did not mind one bit that this dish required three bowls, multiple spoons, and ingredients galore, because the flavors come together like whoa. The beef is marinated and cooked in a slightly sweet, tangy sauce. The cucumbers are quick pickled and provide a nice crunch, and these are truly quick pickled, they’re ready in 30 minutes, and then there’s a spicy mayo sauce that ties it all together and then the tacos are topped with fresh cilantro. Bite after bite of deliciousness!!

The best recipe for Korean BBQ beef tacos with quick pickled cucumbers

I’m kind of obsessed with this recipe. There’s normally more of a lag time between when I make a recipe and when it actually sees the light of day on the blog, but with this recipe…I made it on Thursday, and then again on Friday, and I’m making it again this week…you get the point. I had to share it and hope you enjoy these Korean BBQ beef tacos with quick pickled cucumbers.

Korean BBQ beef tacos with quick pickled cucumbers are great for taco Tuesday

Korean Beef BBQ Tacos with Quick Pickled Cucumbers

Korean Beef BBQ Tacos with Quick Pickled Cucumbers

Take your taco Tuesday to the next level with these incredible Korean beef BBQ tacos with quick pickled cucumbers, they’re so good you’re going to want to put them on the weekly rotation.

PREP TIME40 minutes
COOK TIME10 minutes
TOTAL TIME50 minutes

Ingredients

  • For the beef:
  • 1.5-2 lbs top sirloin beef, thinly sliced
  • 2 garlic cloves, pressed
  • 2 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons hoisin sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon rice wine vinegar
  • 1 teaspoon gochujang (chili paste)
  • For the quick pickled cucumbers:
  • 1 large english cucumber (seedless), thinly sliced
  • 2 tablespoon rice wine vinegar
  • 1/2 teaspoon sugar
  • 1 jalapeno, finely sliced
  • pinch of salt
  • For the spicy sauce:
  • 1/4 cup lite mayonnaise
  • 1 teaspoon tomato paste
  • 1/2 teaspoon honey
  • 1 garlic clove, pressed
  • 1 tablespoon water
  • 1 teaspoon gochujang (chili paste)
  • For the tacos:
  • 12 small flour tortillas
  • 1 cup fresh cilantro, mint or combination of fresh herbs

Instructions

  • For the beef: finely slice beef. In a bowl combine all ingredients for the marinade and mix to combine, then add in the beef and let marinade for 30 minutes or covered in the fridge up to 24 hours. Tap off excess marinade and put beef slices in a large skillet over high heat. Cook for 6-8 minutes, stirring occasionally, until no more pink shows.
  • For the quick pickled cucumbers: slice cucumbers very thin (I use a mandolin) and put in a bowl, then add in rice wine vinegar, sugar, chopped jalapeno and pinch of salt, stir, and let sit in the fridge until ready to enjoy.
  • For the spicy sauce: Mix all ingredients in a bowl and set in the refrigerator. If you like spicy-spicy, add more gochujang, this sauce as is is mild to medium.
  • Warm the tortillas before serving.
  • To assemble tacos, spread a spoonful of spicy mayo on one side of a taco, spoon a few pieces of meat into the tortilla, and spoon cucumbers into the tortillas and then sprinkle a pinch of fresh herbs on top and repeat until all tacos are assembled, then enjoy.

Notes

Makes 12 tacos, serves 3-4

Nutrition Information:

YIELD:

 4

SERVING SIZE:

 1
Amount Per Serving: CALORIES: 1430TOTAL FAT: 64gSATURATED FAT: 22gTRANS FAT: 0gUNSATURATED FAT: 33gCHOLESTEROL: 316mgSODIUM: 1774mgCARBOHYDRATES: 101gFIBER: 6gSUGAR: 13gPROTEIN: 107g

Nutrition information isn’t always accurate.