Recipe: Bacon-Wrapped, Jalapeno and Cheese Stuffed Shrimp

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Originally published by Alabama Life & Culture on July 26, 2023

Written by David Holloway

 

Remember that they call it “fishing” and not “catching” for a reason. In short, be prepared to come home emptyhanded. But smart anglers plan for that possibility by buying extra bait shrimp ahead of time.

All you have to do is pick up a couple of pounds of large shrimp when you are picking up your bait shrimp. Nobody will be the wiser that you thought enough to plan ahead.

This one takes the sting out of coming home with no fish to show for your efforts and I promise you that nobody will complain. My only advice is to make more than you think you will need because folks will love it.

Bacon-Wrapped, Jalapeno and Cheese Stuffed Shrimp

4-6 servings

Ingredients

  • 2 pounds large shrimp, peeled and deveined
  • 2 teaspoons garlic powder
  • 2 teaspoons paprika
  • 2 teaspoons black pepper, freshly ground
  • 1/2 teaspoon cayenne pepper
  • 2 ounces Monterey Jack Cheese, cut into thin strips
  • 3 jalapeno peppers, halved, seeded, and cut into thin slices
  • 1 pound bacon, halved
  • 1/4 cup butter, melted
  • 1 lime, quartered (for garnish)
  • Plenty of skewers

Directions

  1. In a small bowl, mix together the garlic powder, paprika, black pepper, and cayenne pepper. Place the shrimp in a large bowl and season with 3/4 of the spice mixture, tossing to evenly coat the shrimp.
  2. Working with one shrimp at a time, make a slit about 3/4 inch long at the base of the shrimp and place one jalapeno slice and one cheese slice in the slit, then wrap the shrimp with half a slice of bacon.
  3. Thread the shrimp onto skewers and season lightly with remaining spice mixture, then brush the shrimp lightly with melted butter.
  4. Place the shrimp on a clean and oiled grilling grate and grill over high heat until the bacon crisps and the shrimp just cook through, about 2-3 minutes per side.

Brie & Prosciutto Jalapeño Poppers

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Originally published by Breakfast Television on July 26, 2023

Witten by Steven Dunn

 

Photo by Steven Dunn

 

Ingredients

  • 6- 7 jalapeños
  • 1 wheel of Brie
  • 8 slice of prosciutto
  • onion maple jam
  • honey hog hot rub

Method

  1. Start by assembling the poppers.
  2. Place then on the grill cheese side down to avoid it leaking out.
  3. Smoke at 250 for 1 hour or oven 400 for 7 – 8 minutes.
  4. Enjoy!

I Tried Trader Joe’s Jalapeño Limeade Margarita and Have a Lot of Thoughts

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Originally published by the kitchn

Written by Choya Johnson

 

Photo by Choya Johnson

If there’s one thing that Trader Joe’s does, it’s keep the buzz alive by rolling out a slew of new items every month. While limited-edition options like Strawberry Lemonade Ice Bars and Golden Caramel Swirl Ice Cream have fans obsessed this summer, there’s another item that can’t seem to stay stocked on the shelves: the brand’s Organic Jalapeño Limeade.

When I heard that there was a Trader Joe’s-approved margarita recipe that uses the same mix that shoppers have been raving about, I just knew I had to try it. So, I headed to my local TJ’s and grabbed all the ingredients needed to kick off my weekend.

tajin on a plate, orange rim glasses, margarita mix, tequila, lime wedges on glass plate, jalapeno slices on glass plate

Photo by Choya Johnson

Ingredients

  • 2 tablespoons TJ’s Chile Lime Seasoning Blend
  • 1 TJ’s Lime, cut into wedges
  • ½ cup of ice
  • 1 ½ ounce of your favorite TJ’s Tequila
  • ¾ cup TJ’s Organic Jalapeño Limeade
  • 1 TJ’s Jalapeño, sliced to garnish

How to Make the Trader Joe’s Jalapeño Limeade Margarita

Pour your Trader Joe’s Chile Lime Seasoning on a plate or any shallow dish. After rubbing a lime wedge (or dipping your glass in agave, honey, or lemon juice) around the rim of your glass, dip the rim into the seasoning to coat it. Next add ice, Trader Joe’s tequila or the tequila of your choice (I used Campo Azul Añejo), and Trader Joe’s Organic Jalapeño Limeade Margarita Mix. Mix well, garnish with a lime wedge and slices of jalapeño, and enjoy.

My Honest Review of the Jalapeño Limeade Margarita

I can pretty much get behind any beverage placed in front of me and I’m willing to try anything once. This cocktail, however, wasn’t my favorite. Though spicy cocktails weren’t on the top of my list before trying this, I like to say that I can always appreciate a good drink no matter what it includes. This, however, isn’t one of those moments for me. Though it packed a lot of spice, it still lacked the flavor that other cocktails I’ve tested recently (like the Ginloma and Reba’s Strange Juice) delivered.

Someone who really enjoys heat-heavy cocktails might like this better, but I’m not sure the mix really delivers.

Creamy Any-Pickle Dressing

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Originally published by Epicurious on July 7, 2023

Written by Asha Loupy

 

  • Active Time

    5 minutes

  • Total Time

    1 hour 5 minutes

What would happen if pickle dip met ranch? This dressing. Creamy, tangy, and briny to the max, the base starts with buttermilk, sour cream, dehydrated onion flakes, garlic powder, and the star of the show: pickles. While this dressing can be made with just one type of pickle (like classic dill varieties), it’s even tastier when made with a mix of pickled vegetables like cocktail onions, capers, pickled green beans, cornichons, and hot cherry peppers. It’s a great opportunity to play with different flavor profiles—like sweet, tangy, briny, or spicy—and tailor the dressing to your tastes depending on the variety you use. If a little sweetness is what you’re after, you can add some bread-and-butter pickles into the mix. Or, for a little bit of heat, try adding pickled jalapeños. It’s a fantastic way to use up any jar of pickled things you might have in the back of the fridge.

Because pickles come in so many shapes and sizes, a good rule of thumb is to measure them out by weight, not volume. But if you don’t have a kitchen scale, start with the lower end of the cup measurement and add more pickles to taste as you build the dressing. Use this dressing to make Tomato Panzanella or Grilled Chicken Salad (where it also doubles as a marinade), or spoon it over roasted potatoes, wedges of iceberg lettuce, or grilled vegetables, such as green beans or asparagus.

Note: For smaller, stronger pickled items such as capers, use only about ½–1 oz. (1–2 Tbsp.) total and combine them with larger, more mild pickles so the flavor of the dressing is not too strong.

Ingredients

Makes about 2¼ cups

5 oz. pickled vegetables (such as dill pickles, cornichons, cocktail onions, peperoncini, capers, jalapeños, and/or hot cherry peppers, cut into 1″ pieces if large; ⅔–1 cup), plus 4½ tsp. pickle brine
¼ cup (loosely packed) dill fronds
½ cup buttermilk
4½ tsp. dehydrated onion flakes
1 Tbsp. fresh lemon juice
1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more
1½ tsp. garlic powder
½ tsp. freshly ground pepper
½ tsp. sugar
1 cup sour cream

  1. Step 1

    Pulse 5 oz. pickled vegetables (such as dill pickles, cornichons, cocktail onions, peperoncini, capers, jalapeños, and/or hot cherry peppers), drained, cut into 1″ pieces if large; ⅔–1 cup), and ¼ cup (loosely packed) dill fronds in a food processor, scraping down sides as needed, until finely chopped (15–20 pulses). Add ½ cup buttermilk, 4½ tsp. pickle brine, 4½ tsp. dehydrated onion flakes, 1 Tbsp. fresh lemon juice, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, 1½ tsp. garlic powder, ½ tsp. freshly ground pepper, and ½ tsp. sugar and pulse to combine (5–10 pulses).

    Step 2

    Transfer mixture to an airtight container and stir in 1 cup sour cream. Taste dressing and season with more salt if needed. Cover and chill at least 1 hour. (Don’t skip the resting period; it allows the onion flakes to rehydrate and all of the flavors to meld.)

    Do Ahead: Dressing can be made 5 days ahead. Keep chilled.

 

Cheddar, Scallion, and Jalapeño Drop Biscuits

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Originally published by Country Living on July 14, 2023

Written by Charlyne Mattox

 

These easy-make biscuits can be assembled and made while dinner is cooking!

Photo by: Becky Luigart-Stayner

 

Craving biscuits, but don’t want the fuss? We hear you! That’s why these drop biscuits were invented. You can get light, fluffy, great-with-stew biscuits without all the rolling and cutting (or flour-covered surfaces.)

Instead, you stir up this dough in a bowl, drop spoonfuls onto a preheated pan, and cook ’em off. They can be assembled and cooked while the stew is burbling!

Though a sheet pan will work okay for this recipe, you’ll have a lot more success with a cast-iron drop biscuit pan. It’ll ensure each biscuit is the same size (helping them all cook more evenly) and the heat from a preheated pan gives the bottoms of the biscuits the perfect crispy edges everyone loves. Get a cast-iron drop biscuit pan here.

YIELDS:7 serving(s)
PREP TIME:10 mins
TOTAL TIME:30 mins

Ingredients

  • 1 1/2 c.all-purpose flour, spooned and leveled
  • 2 tsp.baking powder
  • 1 tsp.kosher salt
  • 6 tbsp.(3/4 stick) cold unsalted butter, cut into pieces, plus 2 tablespoons melted, divided
  • 1/4 c.chopped scallions
  • 1/2to 1 jalapeño, seeded and chopped
  • 2 oz.sharp Cheddar, grated (about 1/2 cup)
  • 3/4 c.whole milk

     

    Directions

      1. Step 1Preheat oven to 400°F. Whisk together flour, baking powder, and salt in a bowl. Using a pastry blender or two knives, cut cold butter into flour mixture until it is the texture of coarse meal with some remaining pea-size pieces. Add scallions, jalapeño, and Cheddar and toss to coat.
      2. Step 2Stir in milk just until evenly moistened. Preheat cast-iron biscuit pan in oven for 5 minutes. Brush bottoms and sides of cups with melted butter. Scoop dough into biscuit cups. Bake until golden brown and cooked through, 15 to 18 minutes.

Recipe: Pesto Burger w/ Caramelized Onions & Jalapeños

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Originally published by FOX10 News on July 19, 2023

Written by Allison Bradley

 

Recipe: Pesto Burger w/ Caramelized Onions & Jalapeños

Photo by FOX10 News

Recipe courtesy Lucy Greer; Greer’s Markets

INGREDIENTS:

  • CARAMELIZED ONIONS & JALAPEÑOS:
  • 2 large onions, sliced
  • 3 large jalapeños, seeded and sliced
  • 2 tablespoons unsalted butter
  • 1 teaspoon kosher salt
  • 2 teaspoons sugar
  • BURGERS:
  • 1.5-2 lbs. ground beef
  • 2 tablespoons pesto
  • 2 tablespoons mayonnaise
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • PESTO AIOLI:
  • 3 tablespoons pesto
  • 3 tablespoons mayonnaise
  • 4-6 slices pepper jack cheese
  • 4-6 hamburger buns

STEPS:

For the caramelized onions and jalapeños:

Heat butter in a large skillet over medium heat. Add onions, jalapeños, kosher salt, and sugar. Cook, stirring occasionally for 45 minutes-1 hour until caramelized.

For the pesto aioli:

Stir pesto and mayonnaise together in a small bowl. Set aside.

For the burgers:

Combine ground beef, pesto, mayonnaise, kosher salt, and black pepper. Form 4-6 burgers. Cook burgers until internal temperature reaches 160 degrees. Melt cheese on top of cooked burger.

Place cooked burger on bottom half of hamburger bun. Top with caramelized onions and jalapeños. Spread pesto aioli on top bun and close burger.

ABOUT GREER’S:

  • Greer’s Markets and Catering (multiple locations)
  • www.greers.com
  • Catering inquiries: 251.380.7781
  • Email: catering@greers.com
  • *Greer’s now offers online ordering with free store pickup at several of its markets!
  • *Greer’s also offers grocery delivery online through Instacart!

Recipe: How to make prize-winning Cheese-Stuffed Jalapeños

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Originally published by The Orange County Register on July 18, 2023

Written by Cathy Thomas

 

Linda Skeens swept the culinary awards at last year’s Virginia-Kentucky District Fair, taking home more than 25 blue ribbons and going viral online. The 75-year-old great-grandmother from Appalachia, followed up her victories by writing a cookbook, “Blue Ribbon Kitchen” (83 Press); in the pages she shares her prize-winning and family-favorite recipes.

Last week I wrote about her peanut butter fudge, but this week I want to revisit her book to spotlight a recipe for a savory dish. She wrote that her Cheese-Stuffed Jalapeños are great for outdoor entertaining, adding that the recipe takes “some work” but the results are worth the effort. Here is her take on cheese-meets-chilies.

Cheese-Stuffed Jalapeños

Yield: 24

INGREDIENTS

Vegetable oil for greasing rimmed baking sheet

12 medium fresh jalapeño peppers

4 ounces cream cheese, softened

1 cup finely shredded mild Cheddar cheese

1/2 cup finely shredded pepper jack cheese

3/4 teaspoon Worcestershire sauce

2 strips of bacon, cook crisp and crumbled

Cook’s notes: Use caution when working with fresh chilies. Wash hands and work surface upon completion and do not touch face or eyes.

DIRECTIONS

1. Preheat oven to 400 degrees. Lightly grease a rimmed baking sheet with vegetable oil.

2. Cut jalapeños in half lengthwise. Remove seeds and membranes. Wash peppers in large bowl. Place them in a large saucepan and add water to cover. Bring to boil on high heat; boil for 5 minutes. Drain and rinse in cold water; set aside on paper towel.

3. In a bowl, beat cream cheese, cheeses, and Worcestershire with a hand mixer on medium speed until well blended. Spoon about 2 teaspoons of mixture into each pepper half, sprinkle with bacon. Place cheese-side up on prepared baking sheet.

4. Bake in preheated oven until cheese is “good and melted,” 5 to 10 minutes.

Source: “Blue Ribbon Kitchen: Recipes and Tips from America’s Favorite County Fair Champion” by Linda Skeens (83 Press)

Cooking question? Contact Cathy Thomas at cathythomascooks@gmail.com

CREAM JALAPENO CORN

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Originally pubished by Everyday Family Cooking on July 10, 2023

Written by Samantha

 

Looking for an easy and unique side dish? You’ve found it! This cream jalapeno corn recipe is made with sweet corn and spicy jalapeno and is tossed in a creamy and cheesy sauce. 

Photo from Everyday Family Cooking

 

Whenever barbecue season rolls around, I can’t help but get excited. It means more time outside with loved ones around dishes that we all love. And while hamburgers, hot dogs, and ribs are definitely on the menu, I’m always looking for some quality side dishes to round out the meal.

You could go the classic route and serve pasta salad and corn on the cob, but if you’re looking for something a bit different, I can’t recommend this cream jalapeno corn enough. It’s creamy and cheesy with added bite thanks to the spicy peppers — is your mouth watering yet? Mine sure is!

Make this dish when you’re craving creamed corn that packs a punch. Don’t worry, the added cream cheese and heavy cream tone down the fire of the jalapenos to create the perfect flavor combination. Jalapeno creamed corn is a must-try!

Photo from Everyday Family Cooking

 

HOW TO MAKE CREAM JALAPENO CORN

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

 

STEP ONE: Place a large, high-sided skillet over medium heat and melt the butter. Add the corn, jalapenos, and salt and stir.

STEP TWO: Cook until the corn is warmed through and starts to brown slightly.

STEP THREE: Reduce the heat to low, then stir in the cream cheese and heavy cream. Continue stirring until the cream cheese has melted.

STEP FOUR: Add the Monterey Jack cheese and stir until it melts.

STEP FIVE: Remove the cream corn with jalapeno from the stovetop and garnish with extra jalapenos and cheese if you’d like. Serve and enjoy!

WHAT TO SERVE WITH JALAPENO CREAMED CORN

VARIATIONS FOR CREAMY JALAPENO CORN

  • Bulk it up with added protein: To keep your cream corn with jalapeno vegetarian-friendly, add black beans or pinto beans. Otherwise, chorizo or chicken would taste delish.
  • Play with the spice levels: If you love fiery foods, you can certainly use extra jalapenos. And if you don’t like things extra hot, you can use less in this corn cream cheese jalapeno side dish.
  • Replace the jalapenos with green chiles: Typically milder than jalapenos, try using green chiles in your creamy jalapeno corn instead. You could also use a combination of both!
  • Add extra veggies: Zucchini, mushrooms, summer squash, or bell peppers are all wonderful choices.
  • Create a cheesy crust: When the cream corn with jalapeno is done cooking, add 1 ½ cups of extra shredded cheese on top. Then, broil for a few minutes for even more cheesy goodness.

OTHER SIDE DISH RECIPES YOU’LL LOVE:

WHAT IS THE CREAM IN CANNED CREAM CORN?

This creamy jalapeno corn was inspired by classic cream corn. It’s always better homemade, but you can also find it in a can. Although you may assume that there is actual cream present, there isn’t.

The corn itself has been “creamed,” or puréed, to get that creamy consistency. My recipe features heavy cream as well as cream cheese, making it jalapeno creamed corn in the most literal sense!

CAN I USE CANNED CORN FOR THIS CORN CREAM CHEESE JALAPENO DISH?

You could, but you need to make sure to drain it well so that the corn cream cheese jalapeno recipe isn’t overly filled with liquid. You can actually use any type of corn for this recipe.

If working with fresh corn on the cob, just remove it from the cob and follow the recipe as written. If using frozen (like me!), thaw it a bit so that the kernels are cold but not frozen solid. The type of corn that you use won’t affect the flavor of the creamy jalapeno corn.

WHAT IS THE BEST WAY TO THICKEN CREAM JALAPENO CORN?

If you find that your cream jalapeno corn is too loose for your liking, simply create a cornstarch slurry.

Combine the cornstarch with a bit of water until a paste forms, then stir it into the jalapeno corn. You could also use all-purpose flour and water.

MORE CORN RECIPES

 

YIELD: 6 SERVINGS

CREAM JALAPENO CORN

A bowl of jalapeno cream corn surrounded by extra ingredients.
Photo from Everyday Family Cooking

This jalapeno cream corn is the perfect easy side dish that you can have ready in just 20 minutes. The corn is sweet and crisp, mixed with spicy jalapeno, and tossed in an easy, creamy cheese sauce. Pair this cream corn with anything from tacos to grilled chicken or BBQ.

PREP TIME5 minutes
COOK TIME15 minutes
TOTAL TIME20 minutes

INGREDIENTS

  • 4 tablespoons butter
  • 2 bags (10 ounces each) frozen sweet corn, slightly thawed*
  • 2 jalapenos, minced (with or without the seeds, depending on your spice preference)
  • 1 teaspoon kosher salt
  • 4 ounces cream cheese, cubed and at room temperature
  • ¾ cup heavy cream
  • ½ cup shredded monterey jack cheese

INSTRUCTIONS

  1. Melt the butter in a large high-sided skillet over medium heat (you’ll want at least a 10” skillet). Add the thawed corn, jalapenos, and salt and stir to combine.
  2. Cook the corn and jalapenos, stirring occasionally, until the corn is warmed through and just beginning to brown– about 10 minutes.
  3. Reduce the heat to low and add the cream cheese and heavy cream to the skillet. Stir until the cream cheese is melted.
  4. Add the shredded monterey Jack cheese and stir until the cheese is fully melted.
  5. Enjoy garnished with sliced fresh or pickled jalapenos and additional cheese, if desired.

NOTES

*If using fresh corn on the cob, just remove it from the cob and follow the recipe as written. You will need about 3-5 ears of corn.

Chili Sesame Pickles

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In the Kitchen | Chili Sesame Pickles | Good Day Central Illinois

Originally published by CIProud.com

Written by 

 

Chili Sesame Pickles

A flavorful addition to your summer meal!

Ingredients:

3 cups mini seedless cucumbers cut into 1/2-inch thick rounds

2 garlic cloves finely chopped

1 Tablespoon grated fresh ginger

1 Tablespoon chili garlic sauce (such as Sambal Oelek)

4 teaspoons granulated sugar

1/2 teaspoon salt

1/4 cup chopped green onion

1 cup rice vinegar

1 cup water

1/2 Tablespoon sesame seeds

Directions:

1. In a pint-sized mason jar or container, add cucumbers, garlic, ginger, chili sauce, sugar, salt, and green onion.

2. Pour the rice vinegar and water over the cucumbers, making sure they are completely submerged before covering the container with a lid or saran wrap.

3. Place in the fridge for at least 4–6 hours. The flavor will continue to develop over the next few days.

4. Stir in sesame seeds and serve on top of burgers and salads, in a rice bowl, or have as a snack!

Notes: If you prefer a more mild pickle, decrease the amount of chili garlic sauce you add to the recipe.

Spice up supper with Jalapeño Popper Butter Swim Biscuits

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Originally published by FOX 13 Salt Lake City

Written by: Smith’s Chef Jeff Jackson

 

Photo from: FOX 13 Salt Lake City

 

Jalapeno Popper Butter Swim Biscuits
Recipe by Smith’s Chef Jeff Jackson

Ingredients
1 stick butter
2 ½ c. flour
1 tbsp. sugar
1 tbsp. baking powder
1 ½ tsp. kosher salt
1 tsp. garlic powder
1 tsp. onion powder
2 oz. cream cheese, diced
2 c. buttermilk
1 c. shredded cheese of choice
8 slices bacon, chopped
2 jalapenos, seeded, and diced

Directions

  1. Preheat your oven to 450. Spray a 9×9 baking dish with non-stick spray.
  2. Add the bacon to a pan over medium heat. Cook until crisp and browned. Remove from the pan reserving the bacon fat. Set aside.
  3. In a bowl, whisk the flour, sugar, baking powder, salt, garlic and onion powders. Separate the cream cheese cubes and mix them into the flour mixture.
  4. Pour in the buttermilk and mix until a batter forms. Gently stir in the cheese, bacon, and jalapenos until combined.
  5. Melt the butter in the microwave or in a pot. Pour the butter and reserved bacon fat into the pan. Pour the batter on top and spread out with a spatula. Pre-cut the batter/dough into 9 squares. This will make it easier to cut the biscuits after they cook.
  6. Place in the oven to bake 25-30 minutes, rotating the dish once halfway through the bake. The biscuits are done when golden brown and an inserted toothpick comes out clean. Slice and serve warm. Enjoy!