Jalapeno Cornbread Mac and Cheese Pops

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By: Carla Hall 

ABC

(submitted Photo)

Enjoy Jalapeno Cornbread Mac and Cheese Pops!

Mac and Cheese Pops:
1 pound Cavatappi noodles
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
3 cups whole milk
1 pound sharp cheddar cheese (grated)
1/2 cup Parmesan cheese (freshly grated)
Kosher salt and freshly ground black pepper (to taste)
Cornbread Crumbs:
2 cups cornmeal
3 and 1/2 teaspoons baking powder
3/4 teaspoon Kosher salt
3 large eggs
1 cup sour cream
3/4 cup vegetable oil (plus 2 tablespoons, divided)
1 jalapeno (seeded, minced)
To Assemble:
1 cup all-purpose flour
3 large eggs (beaten)
1 cup Parmesan cheese (freshly grated)
vegetable oil (for frying)
Kosher salt and freshly ground black pepper (to taste)
32 popsicle sticks

Directions
For the Mac and Cheese Pops: Line a 9×13-inch casserole dish with parchment paper, allowing parchment to hang off of the sides.

Bring a large pot of salted water to boil and cook noodles 2 minutes less than package instructions direct. Drain and remove to a large bowl. Set aside.

In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes. Add the milk and whisk continuously until smooth. Reduce heat to low and cook until slightly thickened, about 3-4 minutes. Add the cheddar cheese in batches, and whisk continuously until melted. Whisk in the parmesan cheese and season with salt and pepper to taste.

Pour the cheese sauce on top of the bowl of noodles and stir to combine. Remove to prepared baking dish and spread into an even layer. Allow to cool to room temperature, cover with plastic and place in the freezer for at least 6 hours or overnight.

For the Cornbread Crumbs: Preheat the oven to 375ºF.

In a large bowl, add the cornmeal, baking powder, and salt, and whisk to combine. Set aside.

In a medium bowl, whisk together eggs, sour cream, 3/4 cup of oil, and jalapeno. Whisk the cornmeal mixture into in the egg mixture, continuing to whisk until fully combined.

In a 10-inch cast-iron skillet over medium heat, warm remaining 2 tablespoons of oil. Pour the cornbread batter into the skillet and cook for 2 minutes, until the mixture begins to bubble. Transfer

to the oven and bake until golden brown and an inserted toothpick comes out clean, about 20-25 minutes. Remove from the oven and allow to cool completely. Leave the oven on.

Once cooled, cut the cornbread into 4 pieces. In batches, transfer the cornbread to the bowl of a food processor, fitted with the blade attachment. Pulse until cornbread is finely ground and remove to a baking sheet. Repeat until all cornbread is ground. Transfer baking sheet to the oven and cook until breadcrumbs are golden brown and toasted, about 2-3 minutes. Remove from the oven and allow to cool completely.

To Assemble: Fill a tabletop fryer with vegetable oil and preheat to 325ºF.

Remove the mac and cheese from the freezer, and using the overhanging parchment, remove the mac and cheese from the casserole dish to a clean work surface. Cut the mac and cheese into 2-inch x 1 and 1/2-inch rectangles. Set aside until ready to bread.

In a large shallow baking dish, add the flour and season with salt and pepper, whisking to combine. In a second baking dish, add the eggs. In a final shallow baking dish, add the breadcrumbs and Parmesan cheese, whisking to combine. Dredge each popsicle in the flour, then the egg, and finishing in the breadcrumb mixture, coating all sides. Place on a baking sheet and return to the freezer for 30 minutes more.

Remove pops from the freezer and gently place in the preheated oil and fry until golden brown, about 3-4 minutes on each side. Remove to a paper towel-lined plate to drain and cool slightly. Insert popsicle sticks into a shorter edge of each mac and cheese pop. Repeat until all popsicles are breaded and fried. Enjoy!

 

Cheddar Jalapeno Cheese Crisps

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By: Clinton Kelly 

ABC

 

(summited Photo)

Jalapeno Cheese Crisps make for a great snack!

 

Jalapeno Cheese Crisps:
3/4 cup parmesan cheese (finely shredded)
3/4 cup extra sharp cheddar cheese (finely shredded)
1/4 teaspoon freshly ground black pepper
1/4 teaspoon paprika
1 jalapeno (stemmed, seeded, minced)
Kosher salt (to taste)
Scallion Cilantro Sour Cream Crema:
1 cup sour cream
1/2 bunch cilantro (roughly chopped)
1/2 bunch scallions (roughly chopped)
1 lime (juiced)

 

 

Directions
For the Jalapeno Cheese Crisps: Preheat the oven to 375ºF. Line a baking sheet with parchment paper or silicone baking sheet.
In a large bowl, combine parmesan cheese, cheddar cheese, pepper and paprika and toss to combine. Using a tablespoon measure, scoop the cheese into 1 1/2 tablespoon piles on the baking sheet 2-inches apart from each other. Sprinkle with the chopped jalapeno and bake for 10-12 minutes or until cheese is melted, crispy and golden. Remove from the oven and allow to cool completely. Serve with crema.
For the Cilantro Lime Crema: In the bowl of a food processor, add the sour cream, cilantro, scallions and lime juice. Pulse until smooth and combined. Remove to a bowl and serve with the cheese crisps.
Tip: These chips make an excellent topper to any soup, especially tortilla soup!

 

Fish Tacos with Cabbage and Jalapeño Slaw

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By: Molly Abraham

Hour Detroit

(submitted photo)

Fish tacos with cabbage and jalapeño slaw will make for a great dinner.

 

For the Fish
1 pound halibut or cod fillets
1 lime for each piece of fish
1 teaspoon smoked paprika
Kosher salt and black pepper, to taste

Directions
Preheat oven to 350 F. Remove skin, bones, or waste from the fillets. Place on baking sheet and season with lime juice and spices on both sides. Cook for roughly 10 minutes. Remove from oven and let rest. Lightly pull flakes apart when ready to fill tacos.
Seasoned Sour Cream
4 ounces sour cream (not low fat)
1 lime
1 ounce hot sauce (your preference)
Kosher salt, to taste

Directions
Mix all ingredients, adding salt last to taste.

Cabbage and Jalapeno Slaw
½ purple cabbage (small)
1 jalapeño
½ red onion (small)
1 tablespoon cilantro, chopped
1 teaspoon crushed red pepper
½ teaspoon cumin
1 tablespoon cider vinegar
2 tablespoons mayonnaise
Kosher salt and pepper, to taste

Directions
Thinly julienne cabbage and onion. Thinly slice jalapeno. Mix in other ingredients. Season as needed.
Avocado
4 avocados (semi-firm)
Extra virgin olive oil
Kosher salt and black pepper, to taste

Directions
Slice and drizzle a small amount of oil over slices. Season lightly with salt and pepper on both sides.
Assembly
1 package corn tortillas

Jalapeño Popper Hot Dog Bites

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By Drum Digital

news24

(Submitted: photo)

(Want to whip up a quick? We’ve got you covered with these Jalapeño Popper Hot Dog Bites.)

 

Ingredients
15ml (1T) olive oil
6 slices Eskort Streaky Bacon, chopped into pieces

1 roll puff pastry
1 tub (230g) cream cheese, softened
5ml (1t) garlic powder
200g cheddar cheese
salt
ground black pepper
1 packet (380g) Eskort American Hot Dogs Regular
8 jalapeños, ends and seeds removed and halved lengthwise
1 egg, beaten
Method
Preheat oven to 180°C and grease a large baking sheet with nonstick spray.
Heat olive oil in a frying pan and fry bacon until crispy. Remove from heat, drain on paper towel and set aside.
In a bowl combine cream cheese, garlic powder, bacon and cheddar.
Season with salt and pepper and stir until all ingredients are well combined.
Roll out the pastry on a flour-strewn surface and spread the cream cheese mixture evenly onto the puff pastry. Slice the pastry into strips.
Cut the American Hot Dogs to suit the length of the jalapeños. Pair a sausage with a jalapeño slice and roll it up in a strip of pastry until covered. Repeat until all the jalapeño slices are used.
Place the pastry rolls on a baking tray and brush with egg wash.
Bake for 20-25 minutes until golden brown.
Remove from oven and serve warm.

Pork Roast With Jalapeno Gravy

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By:The New York Times

Pork roast with roasted jalapeño gravy Picture by : by Melina Hammer/The New York Times.

 

Yield: 8 servings
Total time: 1 1/4 hours
Ingredients
For the roast

1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 kg – 1,3 kg boneless pork loin, with a good layer of fat on it
For the gravy
3 tablespoons butter
4 tablespoons plus 2 teaspoons all-purpose flour
2 jalapenos
1 teaspoon vegetable oil
1 cup half-and-half (this is a mixture of equal parts light cream and low fat milk)
2 cups pork stock or chicken stock, preferably homemade
1 teaspoon salt, plus more if needed

Method
Heat oven to 475 degrees. Mix together salt, pepper, garlic and onion seasonings.
Place the pork on a rack set in a roasting pan and sprinkle the roast with the spice mixture, rubbing it lightly so it adheres to the meat.
Roast for 30 to 40 minutes or until the pork reaches an internal temperature of 145 degrees. If the fat begins to get too dark, tent with foil.
While the roast is cooking, make a roux for the gravy by melting the butter in a small saucepan set over medium heat.
Add the flour all at once and whisk vigorously until smooth. When the mixture thins and starts to bubble, reduce the heat to low.
Cook for 1 to 2 minutes, whisking slowly, until the mixture smells nutty and toasty and is still light-colored. Cook for 2 more minutes, stirring occasionally, then set aside and let cool.
When the roast is done, cover and let it rest for at least 10 minutes.
Reduce the oven to 450 degrees. Place the jalapenos in a small pan, brush with oil and roast for 6 minutes, or until soft.
Remove the stems and some or all of the seeds and membranes, depending on how hot the peppers are and how hot you want the gravy. Dice the jalapenos.
Place the half-and-half, stock, salt and jalapenos in a medium saucepan and bring to a boil.
Quickly reduce heat to medium. Cook for about 5 minutes, stirring occasionally, until slightly reduced.
Stir in 4 tablespoons of the roux and simmer for 2 to 3 minutes, whisking continually, until the sauce is thickened and bubbly.
Stir in a little more roux if needed to reach the desired thickness and, if desired, any accumulated juices from the roast.
Slice the roast, cover in gravy and serve

 

Try This Twist on Jalapeno Poppers

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By:Jordan Spence

The Alpena News

(www.lemontreedwelling.com)

It’s not very often you can indulge like this, but these Jalapeno Poppers are worth it.

 

I like to try new spins on classic foods and these jalapeno popper wonton phyllo cups are delicious. I love all the different components of a jalapeno popper; bacon, cheese, jalapenos and crispy coating.
Due to the fact they can be kind of a pain to assemble I only order them in restaurants. So this is an easier alternative to make at home.
I especially like that I don’t have to deep fry anything.
The filling for the cups is easy to make a head of time so then all you have to do is assemble them and cook them right before you eat them.
I made sure to add a little salt, pepper and other herbs to flavor the cream cheese mixture. Whenever I use jalapenos in food like this roast them in the oven to deepen their flavor. Other things like scallions can be added as well.

JALAPENO POPPER WONTON  PHYLLO CUP

12 wonton wrappers
4 oz. cream cheese,
softened
1/2 c. sour cream
12 oz. bacon cooked & crumbled (reserve 2 Tbsp.)
1 c. shredded cheddar
cheese (reserve 2 Tbsp.)
3-4 jalapenos seeded and
chopped (*for more spice,
do not remove all the seeds)
Preheat oven to 350 degrees. Spray muffin pan with cooking spray.
Place one wonton wrapper in each muffin cup; bake 8 minutes or until lightly browned. Remove from oven and cool slightly.
In a medium-sized mixing bowl, stir together cream cheese, sour cream, bacon, cheddar cheese, and chopped jalapenos. Spoon filling into wonton cups, then sprinkle with reserved bacon and cheese. Return to oven and bake for an additional 8-10 minutes, until wontons are golden brown and cheese is melted.

Nukazuke (Rice-Bran Pickles)

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By William Pauley   –   Feast Magazine

Mabel Suen

Nukazuke are Japanese pickles made from a rice-bran pickling bed called nukadoko, which looks like wet sand. (Rice bran is the nutrient-rich outer layer of rice grains.) Nukadoko must be aerated by hand every couple days and topped with fresh rice bran frequently. Chef William Pauley of Confluence Kombucha and The GastroLAB in St. Louis prefers making nukazuke with Korean sea salt; he recommends pickling radishes, cucumber, kohlrabi, apples and celery with it. You can find rice bran at specialty grocery stores, health-food stores or online. Korean sea salt also can be found online.

Recipe by William Pauley, chef-owner, Confluence Kombucha and The GastroLAB in St. Louis

Yields | 6 quarts |

  • 4 lb rice bran
  • 1 lb Korean sea salt or sea salt
  • 24 oz gluten-free beer
  • 2 whole lemon peels
  • 1 Tbsp Thai chile flakes
  • vegetable scraps fruits and vegetables (apples, persimmons, cucumbers, celery, radishes, beets, carrots), for pickling

| Preparation | In a large container, mix rice bran, salt and beer until a wet-sand texture forms. Add lemon peel and Thai chile flakes. Smooth out a layer of rice bran in the bottom of container. Layer in vegetable scraps, then more rice bran, then more scraps, and so on. This is the bed you’ll use for pickling later. When you reach the top of the container, pack a final layer of rice bran. Cover and store at room temperature in a dry, dark place for 2 weeks. Aerate daily by stirring and topping with fresh rice bran as mixture becomes wet. Add new scraps every few days. Taste scraps after 2 weeks to determine if bed is properly fermented. If scraps taste raw, they may need to ferment longer; the longer they ferment, the saltier they become. Once nukadoko is ready to produce pickles, add fresh fruit or vegetables. Some might take a few hours to pickle, others overnight. Apples and persimmons take about 1 hour; cucumbers, celery, and small radishes should pickle overnight; and beets, larger radishes, and carrots require multiple days. Rinse pickles in cool water and pat dry before serving.

Bacon ‘Dog’ with Jalapeño Jelly and Vinegar Slaw

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 –  Parade

(Mark Boughton Photography/Styling by Teresa Blackburn)

ndrew Zimmern’s catering company, Passport Hospitality, serves this pork-belly version of a hot dog at AZ Canteen locations in Minneapolis. “We’ve been serving that for 15 years, and it’s probably one of our best-selling dishes in our stadium concessions,” says Zimmern. “The slaw, the bacon and the jalapeno jelly is such an awesome trio of elements that go together so well.” To make this at home, you’ll need a large chunk of slab bacon that you can cut into hefty strips. Order it ahead of time from your butcher or online (www.smokehouse.com).

Make-Ahead Tip: Prep the jelly and slaw up to 1 day ahead. Roast the bacon before guests arrive, and sear it just before serving.

Bacon Sandwich with Jalapeno Jelly and Vinegar Slaw

By ANDREW ZIMMERN
  • SERVES 6
  • ACTIVE TIME 
  • TOTAL TIME 

INGREDIENTS

Jalapeno Jelly:

  • ½ cup apple cider vinegar, divided
  • 3 oz jalapeno peppers, stemmed and seeded
  • 1 oz serrano peppers, stemmed and seeded
  • 1½ cups sugar
  • 1 Tbsp pectin powder

Vinegar Slaw:

  • ¾ cup apple cider vinegar
  • 6 Tbsp cup safflower oil
  • 2 Tbsp sugar
  • 2 Tbsp maple syrup
  • 2 tsp fennel seeds, toasted and ground
  • 2 tsp salt, divided
  • 1 tsp dry mustard
  • ½ tsp celery seed
  • 1 lb green cabbage, finely shredded (about ½ head)
  • ¾ cup grated carrot
  • 2 Tbsp minced parsley

Remaining ingredients:

  • 42 oz slab bacon, cut into 6 (7-oz) strips
  • 6 hot dog buns
  • Melted butter

DIRECTIONS

  1.  Combine ¼ cup vinegar and peppers in a blender; puree. In a medium saucepan, combine puree with ¼ cup vinegar and 1½ cups sugar. Bring to a boil; cook 5 minutes, stirring constantly. Gradually whisk in pectin, whisking well after each addition. Cook 1 minute; remove from heat. Skim off any foam. Cool; refrigerate.
  2. To make slaw: In a saucepan over medium heat, combine ¾ cup vinegar, oil, 2 Tbsp sugar, maple syrup, fennel, ½ tsp salt, mustard and celery seed; bring to a boil. Reduce heat and simmer, stirring, until sugar is dissolved. Cool and refrigerate. In a large serving bowl, combine cabbage, carrot, parsley and 1½ tsp salt. Add ½ cup dressing; toss to combine. Add more dressing, if needed, but slaw shouldn’t be soggy.
  3. Preheat oven to 275°F. Place bacon on a rimmed baking sheet; bake 45 minutes. Heat a large cast-iron skillet over high heat; sear bacon 1-2 minutes on each side.
  4. Split buns, leaving them hinged on 1 side. Brush on all sides with butter. Toast or griddle buns. Divide bacon among toasted buns. Spread each with about 2 Tbsp jalapeño jelly. Top each with slaw.

KITCHEN COUNTER

Serves 6.

KEY TAGS

PASTRAMI-SPICED PORK RIBS WITH POTATO SALAD AND PICKLES

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Reprinted from Gourmet Traveller

Prok Ribs with Pickles. Photo by BEN DEARNLEY

These pork ribs are marinated and slow-cooked in advance, and the potato salad only improves after a day in the fridge.  All that’s left to do on the day is glaze and heat the ribs.

You’ll need

3 kgAmerican-style pork rib racks125 ml (½ cup)apple cider vinegar, plus extra for brushing60 gmmolasses40 gmDijon mustardWild rocket and sour pickles, to serve Pastrami spice rub2 tbspblack peppercorns2 tbspwhite peppercorns2 tbspyellow mustard seeds2 tbspcoriander seeds3½ tbsp (25gm)smoked paprika1 tspcayenne pepper2 tspbrown sugar Potato salad2 kgchat potatoes, halved100 gmsour cream50 gmmayonnaiseJuice of 1 lemon, or to taste1 tbspapple cider vinegar or a splash of pickling liquid from the pickles½onion, coarsely grated1garlic clove, finely grated½ cupcoarsely chopped flat-leaf parsley

Method

  • 01
  • For pastrami spice rub, crush whole spices and 1 tbsp sea salt with a mortar and pestle, then combine with paprika, cayenne and sugar.
  • 02
  • Brush ribs with a little vinegar, rub all over with spice rub, cover with plastic wrap and refrigerate for at least 2 hours or overnight to marinate.
  • 03
  • Preheat oven to 160°C. Divide ribs between 2 large roasting pans and add 125ml water to each. Cover tightly with foil and roast, swapping trays halfway through cooking, until meat is almost falling from the bone (2-2¼ hours). Cool, and refrigerate for up to 2 days.
  • 04
  • For potato salad, cover potatoes well with cold salted water in a large saucepan, bring to the boil and cook until tender (10-15 minutes). Drain and return to pan. Combine remaining ingredients except parsley in a bowl, season to taste and add to potatoes. Toss to coat, then refrigerate in an airtight container for up to 3 days. Bring to room temperature and toss with parsley to serve.
  • 05
  • Preheat oven to 200°C. Combine vinegar, molasses and mustard in a bowl and season to taste. Divide ribs between 2 large oven trays lined with baking paper, brush with mustard mixture and roast until browned and warmed through (10-15 minutes). Cut racks into ribs and serve hot with potato salad, rocket and pickles.

Roasted Cauliflower Soup with Fried Jalapenos

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GLUTEN FREE· MAIN· PALEO· RECIPES· SIDES· SOUPS & STEWS· VEGAN· VEGETARIAN

Reposted from Isabel Eats

This Roasted Cauliflower Soup with Fried Jalapeños is thick, creamy and loaded with healthy veggies. It’s also gluten free, paleo, vegetarian and vegan!

Roasted Cauliflower Soup with Fried Jalapenos

If you’re looking to sneak in some vegetables into your diet, pureed soup recipes like this cauliflower soup are your best friend.

Made with two big ‘ol heads of roasted cauliflower, onions, garlic, dried sage and more, a serving of this soup is full of fiber, vitamin C, vitamin A and all the good stuff we get through food. And to give it that little Mexican inspired touch, I just haaad to mix in some fried jalapeños. I couldn’t help myself.

I have been absolutely obsessed with making pureed soups lately. Part of it is because they’re super easy to make and another part is because they’re often full of veggies and pretty healthy.

But let’s be honest – it’s mostly because it’s cold outside and I like eating soups when it’s freezing. Nothing to do with health, nothing to do with how easy it is, everything to do with wrapping my hands around a warm bowl of soup to keep them warm.

Does that make me a bad food blogger? ????

Luckily, this recipe is pretty damn healthy, full of veggies, warm and comforting AND freaking tasty. It’s a win win!

To get this soup thick and creamy, I used 2 full heads of cauliflower instead of using any common thickeners like cornstarch or arrowroot powder. Those things are bad at all, but I wanted to fit in as many veggies as possible.

To bring out the best cauliflower flavor, I roasted it in the oven until it softened and started to get all those juicy brown bits. Roasting cauliflower is my absolutely favorite way of eating the cruciferous veggie, and I highly recommend it. Just look at this Spicy Chipotle Roasted Cauliflower recipe!

Once you roast veggies, you’ll never go back.

Once the cauliflower is nice and roasted, I sauteed some garlic and onions until beautifully fragrant and translucent. Then add in the cauliflower to the same pot along with some sage, broth and a bay leaf. Bring everything to a boil, cover and simmer for 5 minutes.

Then comes the fun part – pureeing everything! If you want everything as smooth as can be, I recommend transferring the soup to a blender and blending until smooth. You may have to do it in two batches because you don’t want the soup to overfill and explode in the blender. That would not be good.  Here is a link to the exact blender that I use and love. It gets everything silky smooth and isn’t as expensive as a Vitamix.

If you want your soup more chunky, almost like a chowder, I recommend using an immersion blender like this one. I love using my immersion blender if I can because clean up is a breeze compared to all the other options. And I’m always looking for a way to reduce the amount of dishes I have to do!

Once everything is nice and blended, mix in some milk (I used almond milk to keep this recipe paleo and vegan, but you can use regular cow’s milk if that’s what you have) and some fried jalapeños. If you leave in some of the veins and a seeds when frying the jalapenos, they give the soup a nice little kick, but if you don’t want anything spicy, you can leave them out. It’s up to you.

COMMONLY ASKED QUESTIONS

Can this cauliflower soup be frozen?

It depends. I don’t recommend freezing soups that have milk in them, even if it’s almond milk. I find that the milk separates a little bit and becomes too “watery.” However, if you plan on freezing it, you can leave out the almond milk, freeze it and mix it in when you’re ready to eat.

Is this soup spicy?

No. If you devein and remove the seeds from the jalapeños, this soup isn’t spicy at all. If you’d like it to have some heat (like me!), feel free to leave in some veins and seeds when frying.

Roasted Cauliflower Soup with Fried Jalapenos
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins

This Roasted Cauliflower Soup with Fried Jalapeños is thick, creamy and loaded with healthy veggies. It’s also gluten free, paleo, vegetarian and vegan!

Course: Soup
Cuisine: Mexican
Servings: 4 servings (1 1/2 cups each)
Calories: 249 kcal
Author: Isabel Eats
Ingredients
  • 2 heads cauliflower, cut into florets
  • 4 tablespoons olive oil divided
  • 1 pinch salt
  • 1 pinch black pepper
  • 3 jalapenos, seeded and deveined (or you can leave in the veins and some seeds for a little heat)
  • 1 large onion, diced (about 1 1/2 cups)
  • 1 tablespoon minced garlic
  • 2 1/2 cups broth (vegetable or chicken)
  • 1/2 teaspoon dried sage
  • 1 dried bay leaf
  • 1 1/2 cups unsweetened plain almond milk
  • garnish: fried jalapenos, feta cheese, black pepper
Instructions

  1. Preheat oven to 425 degrees F. Spray a baking sheet with cooking spray.

  2. Place cauliflower onto the prepared baking sheet in a single layer. Add 2 tablespoons of olive oil and a pinch of salt and pepper. Mix together to combine and roast in the oven for 35 minutes.

  3. In a large dutch oven or pot over medium-high heat, add 1 tablespoon of olive oil. And in jalapenos and fry for 3 to 5 minutes, until the edges start to get crispy. Transfer the jalapenos to a bowl and set aside.

  4. Remove jalapenos from dutch oven and transfer to a bowl. Set aside.

  5. In the same dutch oven or pot, add in the remaining 1 tablespoon of olive oil. Add the onion and garlic, Cook, stirring occasionally, for 5 minutes, until the onions starts to become translucent.

  6. Add in the roasted cauliflower, broth, sage and bay leaf. Bring the soup to a boil, cover and simmer for 10 minutes.

  7. Turn off the heat, remove the bay leaf and puree the soup with an immersion blender or regular blender until smooth.

  8. Pour in the milk and 2/3 of the fried jalapenos. Mix everything together and season with more salt if needed. If the soup is too thick, feel free to add in more broth until it’s just how you like it.

  9. Serve in soup bowls and garnish with the remaining fried jalapenos and feta cheese.

*Nutritional information does not include feta cheese.

 

Nutrition Facts
Roasted Cauliflower Soup with Fried Jalapenos
Amount Per Serving (1.5 cups)
Calories 249Calories from Fat 135
% Daily Value*
Total Fat 15g23%
Saturated Fat 2g10%
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Potassium 876mg25%
Total Carbohydrates 25g8%
Dietary Fiber 10g40%
Sugars 14g
Protein 9g18%
Vitamin A21%
Vitamin C400%
Calcium27%
Iron13%
* Percent Daily Values are based on a 2000 calorie diet