This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SpreadTheHeat #CollectiveBias Jalapeño cupcake recipe idea
I know, I know what would a Sunday be without me sharing a delicious cupcake recipe. What can I say, I get bored on the weekends and love to spoil my family. So this week is no different and let me tell you, you are in for a very special treat.
I did my weekly grocery shopping and while I slandered through my Walmart I picked up all my meal plan items one by one while thinking what kind of special cupcake could I make. I picked up a few fresh strawberry pints, they will be out of season soon. I love to bring some home as often as I can and once I finished exploring our brand new produce department I saw this new Smucker’s Fruit & Honey Strawberry Jalapeno Fruit Spread in the condiments aisle. Ding, ding, ding all my senses went off how awesome would it be to use the Fruit Spread in a cupcake?
It would be fruity, spicy, sweet, tangy and just right out delicious, at least that’s what went through my mind. This new flavor from Smucker’s Fruit and Honey sounded very promising in my recipe idea. Hello, who doesn’t like honey and fruit and well Jalapeno?
What a great combination, too bad Smucker’s came up with the Fruit Spread before I did. Totally could have been my idea, but I know they do an awesome job of producing fresh and delicious spreads I knew it would be great on just about anything from toast to my cupcakes and I even thought about using the Fruit Spread in a pork tenderloin meal, pretty versatile don’t you think?
Oh my, this was the most delicious sweet and spicy cupcake I have ever had. I’m in love and I may or may not have eaten half the batch myself. The family raved about them as well. Totally a winner in our house and I encourage you to pick up a jar of the Smucker’s Fruit & Honey Strawberry Jalapeno Fruit Spread and give these cupcakes a try and if you like feel free to substitute the Smucker’s Fruit & Honey Strawberry Jalapeno Fruit Spread with one of the other amazing flavors like the Concord Grape, Triple Berry or the Blueberry Lemon! To switch the recipe up just a bit.
Let me know what Smucker’s Fruit and Honey flavor you can’t wait to try in your cupcakes. I’d love to hear all about it, leave me a comment below.
For more recipe ideas be sure to visit Smucker’s and to Earn $1.00 off Smucker’s Fruit & Honey Fruit Spread be sure to go here.
About Melanie Roberts
Florida Blogger, German Descendant, Travel Addicted, Recipe Developer, Pet Enthusiast, Mom of Three.
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My Jalapeno Popper Dip Recipe is perfect for entertaining or when you just want finger food for dinner. It is creamy, cheesy, loaded with bacon, and has as much of a kick as you want.
When the Giants are playing my husband sets everything else aside and plops on the couch for the 3-4 hours a football game takes. He works very hard so I’m ok with giving him this time to relax each week. When a game falls over dinner we eat appetizers and lounge in front of the tv. It’s fun for the kids and changes it up since we sit in the dining room as a family for dinner almost every night.
I made this jalapeno popper dip recipe with chicken because I had leftover cooked chicken but I think it would be excellent with steamed cauliflower too. Cauliflower has a mild enough flavor that it would work well with the other ingredients.
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I’m a bit of a wimp when it comes to spicy food. I used 1/4 cup chopped jalapeno and it had a slight kick. I think I’m going to brave 1/2 cup next time. If you enjoy eating spicy food you can use a full cup and keep the seeds in for my jalapeno popper dip recipe.
I made sure to remove each and every seed. And I still didn’t even try the jalapenos on top. Told ya I was a wimp. Last time my husband and I got Indian takeout for date night I could barely eat it. My mouth was on fire after the first bite. Next time I will remember to ask for mild everything.
Jalapeno Popper Dip is perfect for entertaining or when you just want finger food for dinner. It is creamy, cheesy, loaded with bacon, and has as much of a kick as you want.
Combine the dip ingredients and spread in a pie plate.
Top with the remaining topping ingredients.
Bake for 30-40 minutes until hot and bubbly.
Notes
*** I’m a bit of a wimp when it comes to spicy food. I used 1/4 cup chopped jalapeno and it had a slight kick. I think I’m going to brave 1/2 cup next time. If you enjoy spicy food you can use a full cup and keep the seeds in.
As a “northerner”, there are a lot of foods that I feel it took me far too long to discover. I’ve fallen in love with BBQ brisket, pecan pie, collard greens, fried green tomatoes, and chicken fried steak all within the past few years.
There’s no denying that there’s some delicious dishes to be had down south, but one really surprised me as a New Jersey native: Fried Pickles.
Fried Pickles sounded gross to me when I first heard about them, but in the spirit of trying anything once (especially anything fried), I gave them a try in North Carolina a few years back. Oh my.
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Snooki from Jersey Shore called eating fried pickles “a life-changing experience”, and while Snooki and I don’t exactly have a history of shared sentiments, I’ve got to agree with her on that one.
Life. Changing.
It’s not an exaggeration.
They were tangy, crispy, crunchy, and not nearly as heavy and oily as a lot of fried foods. Fried Pickles stole my heart that day, and I can’t even begin to tell you how excited I was when I saw Fried Pickles on a menu in NJ for the first time.
I’ve become a biiiit of a Fried Pickle fanatic.
So why has it taken me so long to make Fried Pickles for the blog? Well, I really hate deep frying, so I was trying to come up with an easier fry-method, and lets be serious, Fried Pickles the “regular way” have been done to death.
I had to get creative, so naturally my mind went to cheese. Cheese-Stuffed Fried Pickles.
FRIED PICKLE POPPERS. Have you ever imagined a more perfect finger food?
I used an apple corer to cut out the insides of kosher dills. Then, I spooned cheddar & horseradish pub cheese into the opening (pimento cheese would be great here too), and tried my best not to eat all of the cheesy pickles as they were.
Then I took egg roll wrappers and rolled the pickles up in them, and pan fried them until golden brown on all sides.
They rested briefly on a wire rack to cool as I hovered over them, rubbing my hands in anticipation.
Finally, I cut the Fried Pickle Poppers in half and dipped them in Chipotle Mayo before scarfing them down, and I have to say, they were even better than the Fried Pickle Chips I was used to ordering.
Not to mention, these make amazing appetizers for parties, get-togethers, or watching sporting events. These Fried Pickle Poppers were eaten while watching a World Cup game, and they will be made again for the Super Bowl this year (and many times in between that). Make them once and you’ll be just as obsessed as I am!
1 cup cheddar & horseradish pub cheese (pimento cheese or even softened cream cheese would also work well here)
6 egg roll wrappers
Oil, for pan-frying
FOR THE CHIPOTLE MAYO DIP:
3/4 cup mayonnaise
1 tablespoon lime juice (about 1 lime)
1 chipotle pepper in adobo sauce, chopped
1 garlic clove, chopped
½ teaspoon kosher salt
INSTRUCTIONS
Using an apple corer, remove the centers of the pickles. To do this, stand the pickle straight up, twist the corer to break the pickle skin, and then push it down until you reach the opposite end of the pickle. Twist and pull towards you to remove the inside of the pickle. You can discard these centers or save them to use in relish, macaroni salad, potato salad, or tartar sauce.
Spoon the pub cheese into the cored pickle, pressing it in until the pickle is full. You will want to hold your thumb against the opposite end of the pickle to make sure that the filling doesn’t squeeze out as you’re pushing more in.
Once the pickles are filled with cheese, get out your egg roll wrappers. Take one pickle and lay it in the center of an egg roll wrapper. You want the egg roll wrapper to be angled so that it looks like a diamond, with the pickle going down the center.
Fold over one side of the egg roll wrapper to cover the pickle. Then, fold up the bottom end and fold down the top end. Dip a finger in water and run it over the unfolded side of the wrapper. Then, roll it up tightly. You should have a traditional egg roll shape now! Repeat with the remaining pickles.
In a heavy-bottomed skillet, fill about 1/2″ high with oil and heat over medium-high heat. When the oil is hot, add in the pickles. Pan fry until golden brown all around, turning to cook evenly.
Remove the pickles from heat and place on a rack or track to cool.
As the pickles cool, add the Chipotle Mayo Dip ingredients in a food processor or blender and mix until well-combined.
Serve the Fried Pickle Poppers warm with the Chipotle Mayo Dip.
With Football Season upon us, and epic tailgating parties and potlucks an eventuality you will want to make this recipe more than once this year. This Keto-friendly Pickle Popper Recipe will be a hit at the party, even among your non-Keto friends and family. This is a fun alternative to Jalapeno Poppers and Potato Skins, and the pickles and extra sodium will help you if you are experiencing muscle cramps or even the Keto Flu.
The only real trick to making these is to make sure that you bake them long enough to make the bacon crisp, and to use an oven rack on your pan. You will definitely want to listen to the advice to line the baking sheet with foil beforehand, as this will save you SO MUCH time later when it comes to cleaning the dishes later.
All of the ingredients used here in this Pickle Popper recipe should all be readily available at all grocery stores, which makes this one of the simplest recipes that we have produced to date. No hunting down obscure ingredients to prepare a fancy dish, you might even already have most of this at home. I recommend 3 of these per serving, but feel free to modify to your needs. The pickles seem to be way more filling the jalapeños in this dish, and I found myself eating 5 before being completely stuffed.
For dipping sauce these pair well with your typical Ranch Dressing, or also some Sour Cream. You can really make whatever dipping sauce you feel like, even a spicy one to kick things up a notch. I even highly encourage some creativity with this recipe, and I can see people also opting to put diced jalapeños into the cream cheese mixture instead of the chives, and simple modifications like that.
KETO PICKLE POPPER RECIPE
Ease of Preparation: Easy
Prep Time: 15 Minutes
Cooking Time: 40 Minutes
Total Time: 65 Minutes
INGREDIENTS
6 Medium Dill Pickles (Halved)
6 Ounces Cream Cheese
3/4 Cup Cheddar Cheese (Shredded)
1 TBSP Chives
1/2 TBSP Red Pepper Flakes
12 Slices Smoked Bacon
Favorite Dipping Sauces
INSTRUCTIONS
Pre-Heat the Oven to 400*F.
Slice your Pickles in half, and gut out the seedy section in the middle using a teaspoon.
Pat the Pickles dry in all around with a paper towel to remove excess moisture.
In a Large Mixing Bowl combine the Cream Cheese, Cheddar Cheese, Chives, and Red Pepper Flakes, and blend with a hand mixer for about 1 minute.
Fill the middle of the pickles with the Cream Cheese Mixture, I find this easiest to do by hand, but feel free to use a pastry bag if you want to get fancy.
On a Large Baking Sheet cover it with Aluminum Foil, and a Wire Baking Rack. This will all allow for even cooking and easy cleanup later. If you don’t have a baking rack you wont really get the bottoms of the poppers equally crispy, but they will still turn out okay.
Wrap the pickles in bacon in a spiral manner and place onto the Baking Rack.
Bake in the oven at 400*F for about 35-40 minutes, but this will vary depending on how long it takes for your particular bacon to crisp up. I use Kirkland Signature Bacon from Costco, which is rather thick and that may add to the baking time in my case.
Remove from the oven and allow to cool on the counter for about 5 minutes before serving.
Pair with your favorite dipping sauces.
SPECIAL NOTE: Go wild with this one and experiment with different ingredients in the Cream Cheese mixture.
The older we get the more our precious time at home, together a family, matters. Whether we’re dancing to Robyn’s Dancing On My Own (which Ruthie used to dance to while we were sharing a body), sitting around the table painting or taking the sled for a spin around the block, we realize these moments are fleeting and try to make the most of them. Even if that means watching… sigh….sports. And to say my husband enjoys sports would be a great understatement, so when there is an important game on (….are they all important? I don’t know) we are sure to hunker down with him on the couch and make the most of the down time.
A little birdie (aka the whole world) told me that a little thing called Superbowl is coming up soon… superwhaaaaaat? Just kidding guys. I don’t live under a rock but sometimes I wish I did. So what’s superbowl without snacks? A pretty boring time watching dudes in tights run around, that’s what.
Snacks make sports worth watching, whether you’re the watcher or the tolerator, and snacking is something this family does RIGHT. No messing! And just because he’s watching the game, doesn’t mean Dada gets to shirk his kitchen duties. I’m not that nice! So I generally give him the monotonous job of peeling potatoes, chopping vegetables (“1/2inch! NO BIGGER!!”), battering snacks for frying, peeling the skin from blistered jalapenos… you know, the easy stuff that requires little attention so you can keep your eyes on that pigskin. So Dada and Ruthie took care of the dirty work for these delicious, crunchy, spicy and ooey-gooey poppers while I drank a beer with my feet up. How’s that for service? If your partner isn’t the cook in the family, give yourself a break by having them help with some simple, tedious prep.
Let me be the first to say, making these is a labour of love. Delicious, cheesy love. It is WAY easier to buy some from the frozen food section…but who knows what goes into those things. Every so often, it’s nice to put in the time and reap the rewards of a homemade pub classic.
Corn Battered Pimento Jalapeno Poppers
makes 12 poppers
I used Hewitt Dairy’s Goat Yogurt instead of the usual cream cheese in these poppers. It provides the same creamy richness but has an amazing tang and flavour that boosts the usual jalapeno popper.
12 large jalapenos peppers
2 cups shredded mozzarella
1/2 cup sharp cheddar
1/4 cup Hewitts Dairy Goat Yogurt (3.5% milk fat)
1/4 cup pimento peppers
1 tbsp chopped cilantro
fresh ground pepper, to taste
1 1/2 cups masa harina*
2 cups water
1 tsp chipotle powder
1/2 tso salt
1/2 cup all purpose flour
2 qt neutral oil (I like canola or vegetable or corn)
Hewitts Dairy Goat Yogurt, for dipping
2 green onions, sliced thin (for garnish)
Turn oven on to broil and bring rack to top third of oven. Place jalapenos on a baking sheet or oven-safe skillet and broil, turning occasionally, until charred in places and blistering (about 8-10 minutes). Dump into a bowl and cover tight with plastic wrap for 10 minutes. Remove from the bowl and use a sharp pairing knife to gently peel the skin off the peppers without slicing through them. Cut a slit in one side of the peppers, being careful not to cut in half completely. You want to stuff them whole so you’re making an incision for that purpose. Set aside.
In a small bowl mix mozzarella, cheddar, yogurt, pimento pepper, cilantro and pepper. Divide into twelve equal portions and press into oblong masses. Stuff into your jalapenos, gently squeeze shut and set aside. Leftover cheese can be saved for your next mashed potato or potato skins or….whatever else you need pimento cheese for!
In a deep skillet or other heavy bottom, pan with high sides, add your oil and bring to a temperature of 375. Mix together your masa harina, water, chipotle, salt and water. Whisk together to combine. In another bowl, add the flour. Take your stuffed jalapenos, dredge in the flour and shake off the excess, then coat in the masa batter, allowing the extra to drip off for a moment. Place in your hot oil and fry, turning once or twice, until golden brown. Place on a rack or paper towel lined plate to cool. Serve with a sprinkle of green onion and extra yogurt for dipping. Serve right away, hot from the oil.
*Masa Harina is a type corn flour, generally used to make corn tortillas or tamales, and can be found in some well-stocked grocery stores in the International Foods aisle or at your local Latin specialty store.
THESE BAKED JALAPENO POPPERS ARE AN EASY, MAKE AHEAD APPETIZER EVERYONE WILL SWOON OVER!
These Baked Jalapeno Poppers boast the holy trinity of appetizers: creamy, cheesy, crunchy with a hint of spice AKA wickedly addicting. They are also incredibly simple to prepare and can be prepped ahead of time then just popped in the oven. To make, fresh jalapenos are sliced in half and loaded with a tantalizing cheesy, cream cheese filling then topped with golden panko and baked to roasted, bubbly, crispy, creamy, spicy, cheesy perfection. This combination hits the “wow” spot every time – for everyone – and is quite possibly the best appetizer ever – even better than fried! I can’t wait for you to take one hot, creamy, crunchy bite, and see if you don’t agree.
JALAPENO POPPERS RECIPE
With game season and party season upon us, everyone needs a happy dance appetizer, so I bring you – Baked Jalapeno Poppers! I am obsessed. I love jalapeno poppers much that I’ve already shared Jalapeno Popper Dip, Jalapeno Popper Taquitos, Jalapeno Popper Muffins and now it’s time to indulge in the baked “real thing.”
MORE RECIPE FAVORITES!
These jalapeno poppers are always a hit whether for holidays, game days, birthday parties, etc. and will have all of your guests clamoring for more. You might want to triple the batch.
Here’s why you’ll love this homemade Baked Jalapeno Popper recipe:
DELICIOUS. Creamy, hot and cheesy filling cocooned in a smoky, slightly spicy jalapeno are a match made in heaven.
BAKED NOT FRIED. The best part of this easy jalapeno popper recipe is that it is baked not fried! This baked jalapeño popper recipe is lighter (and less greasy) than the fried version – but trusts me, the crispy panko delivers all the buttery crunch your taste buds could ever want (I have a trick for the crunchiest panko around!). Baked jalapeno poppers are also les messy, easier to throw together and a little lighter.
QUICK and EASY. Jalapeño poppers are one of the easiest appetizers you can make and one of the most crowd pleasing! Simple slice the jalapenos in half, remove the seeds and stuff with a simple mixture of cream cheese, cheddar, pepper Jack, sour cream and seasonings. This prep takes about 25 minutes with a bake time of only 15 minutes which means you can be downing jalapeno poppers in less than an hour!
MAKE AHEAD. You will love that these cream cheese jalapeno poppers can be made ahead of time! Stuff the jalapenos, then refrigerate until baking time then add the prepared crispy panko and bake to golden, crunchy, cheesy, creamy, dreamy perfection.
WHAT ARE JALAPENO POPPERS?
If you aren’t familiar with jalapeno poppers, they are a favorite appetizer at restaurants and especially for game day. Restaurant jalapeno poppers are traditional hollowed out jalapenos filled with a mixture of cream cheese, cheddar cheese and seasonings, coated in breadcrumbs and deep fried.
This easy homemade jalapeno popper recipe, however, is baked and not fried but every bit as decadent tasting and even better than the original, in in my humble opinion. These jalapeno poppers are fresh jalapeno peppers that are cut in half, seeded, stuffed with a seasoned cream cheese, cheesy filling, sprinkled with golden panko breadcrumbs baked to melty, golden, roasted, crispy perfection.
HOMEMADE JALAPENO POPPER RECIPE INGREDIENTS
Baked homemade jalapeno poppers are made with just a few essential ingredients. You will need:
Jalapeños: Choose jalapenos that are fresh and firm. They should be bright green and free from blemishes. Look for jalapenos that are on the larger side, about 3-4 inches so they can hold more filling; larger jalapenos are also easier to stuff.
Cream cheese: is what makes our filling so irresistibly creamy. Its creaminess balances the heat of the jalapenos and is also vehicle for cheeeese! Use full fat cream cheese for the most flavor, but less fat will also work. Make sure your cream cheese is nice and soft so it will mix and spread easily.
Sour cream: adds another depth of creaminess with a slight tang.
Cheese: both sharp cheddar cheese and pepper Jack are added to the cream cheese filling for flavor and cheesiness. Sharp cheese is bold enough to cut through the cheesiness and pepper Jack melts like a dream and adds a dimension of heat but will not make your jalapeno poppers overly spicy as most of the heat is removed from the jalapenos with the seeds. You may substitute the pepper Jack with cheddar. Please use freshy grated cheeses because pre-packed cheeses use anti-clumping chemicals which prevents them from melting as well.
Chives: add an earthy onion flavor without being overwhelming like onions, shallots and green onions can be.
Seasonings: garlic powder, dried parsley, paprika, ground cumin, salt and pepper round out the delectable flavor profile without being overwhelming.
Panko: panko + butter create the crispiest topping that imitates the fried breading. Panko is a Japanese breadcrumb sold in every grocery store (including Walmart) usually next to the other breadcrumbs. Panko breadcrumbs are larger and dryer than normal breadcrumbs so they absorb less moisture and become much crispier. Please do not substitute panko breadcrumbs with Italian breadcrumbs or you will be missing out on the gorgeous, satisfying CRUNCH.
HOW TO MAKE JALAPENO POPPERS
STEP 1: HOW TO CUT A JALAPENO
First, set yourself up for success by wearing a pair of rubber gloves. If don’t wear gloves, the oils can burn your hands and if you accidentally touch your eyes, they will sting like crazy!
Now that we’re all safe and wearing gloves (and don’t touch your face with the gloves ether!), it’s time to slice jalapeno peppers. Working with one jalapeno at a time, firmly hold the pepper and slice from top to bottom, trying to make both halves as even as possible. I try and slice through the stem as well so each half has part of the stem. This is mainly for aesthetic reasons and won’t affect the taste either way.
STEP 2: HOW TO REMOVE SEEDS FROM JALAPENO PEPPER
The majority of heat found in jalapeno peppers comes from the seeds and the white/light green inner membranes. We want to remove the seeds and membrane so the jalapeno poppers aren’t fiery hot.
I’ve found the easiest way to remove the membrane and seeds is to use a 1/2 -inch teaspoon to scrape out the seeds staring at the top of the pepper and working my way down.
STEP 3: HOW TO MAKE CREAMY FILLING
The filling for these baked jalapeno poppers is delightfully easy to make! Simply add cream cheese, sour cream, cheddar cheese, pepper Jack cheese, chives and seasonings to a bowl. Mix until evenly combined. The cream cheese should be soft enough to easily mix with a spoon before combining ingredients.
STEP 4: HOW TO STUFF JALAPENOS
Using a spoon, fill each jalapeno half with the cheese mixture. I like to add a dollop to the cavity then spread it with the back of a spoon so it gets nestled into the nooks and crannies. Take care not to overfill the jalapenos or the filling will ooze over the edges as the jalapeno poppers bake.
STEP 5: HOW TO MAKE CRISPY TOPPING
Now for the crunchiest panko you ever tasted! Many panko toppings are made by adding the panko directly to the top of the jalapeno poppers and baking. This will never deliver evenly golden, crazy crunchy, buttery panko. For the BEST, truly crispy panko topping infused with buttery bliss, you need to toast it first in a skillet with melted butter. This might sound like one unnecessary step, but it makes a HUGE difference. It literally takes minutes but adds tons of YUM!
To toast the panko, melt 2 tablespoons butter over medium-low heat in a skillet. Add panko and stir to coat. Continue cooking until crumbs become golden. Remove to a plate so they stop cooking. How easy was that?!
Now, generously sprinkle each jalapeno popper with crispy panko and line on a lightly greased, foil lined baking sheet.
STEP 6: HOW TO BAKE JALAPENO POPPERS
Bake jalapeno poppers at 400 degrees F for 15-20 minutes or until the jalapenos are softened and the filling is hot. You don’t want the jalapenos too soft or they won’t hold their shape.
HOW TO GRILL JALAPENO POPPERS
You are going to want to make this jalapeno popper recipe year-round – and that includes grilling! These homemade jalapeno poppers are very easy to grill:
Stuff jalapeno poppers according to recipe directions and top with panko.
Grease grill and heat to medium-high heat.
Line jalapeno poppers on the grill, cut side up, so they aren’t touching; perpendicular to the grates so they don’t fall through.
Grill, covered, until the poppers are seared on the bottoms and the filling is hot, about 10 minutes.
HOW TO GET MY JALAPENOS TO SIT FLAT?
Most of the jalapenos halves should sit flat, but occasionally you’ll get a few rebels that lean too much to the side. You don’t want leaning jalapeno poppers because the filling will slide out once bubbly hot. In order to remedy lopsided jalapenos, simply turn it to the side and slice a thin layer off the bottom so it is level. Now it will lay flay.
HOW MANY SERVINGS DOES THIS JALAPEÑO POPPER RECIPE MAKE?
That is a tough question because these baked jalapeño poppers are so addicting! I literally could eat half of them in one sitting. This jalapeno popper recipe makes 24 poppers. If you assume each person enjoys 4 poppers, that would mean 6 servings. If you’re having a gathering anywhere near 6 people or larger, then I highly recommend doubling or tripling the recipe. This is easy to do because you can prep the recipe ahead of time (how to make ahead below).
HOW SPICY ARE THESE BAKED JALAPENO POPPERS?
Jalapenos differ in heat from jalapeno to jalapeno, but most jalapenos are fairly mild once the seeds and membranes are removed. Larger jalapenos are also less spicy than smaller jalapenos which is what we are using in this jalapeno popper recipe. A general rule is the smaller the pepper, the spicier; that is why bell peppers are mild and habaneros are fiery hot. Roasting the jalapenos also mellows the heat as does the creamy complimentary filling.
As far as this jalapeno popper recipe, it has a little heat from the jalapenos, but as long as the peppers are thoroughly cleaned, I would consider them mild to medium heat. Sometimes you’ll bite into a hotter jalapeno, but as a whole, most of the jalapeno poppers with be purely addicting without making anyone’s eyes water.
For the mildest jalapeno poppers, remove all the seeds and membrane. I love heat but still opt for this mild jalapeno popper option. They still scream flavor without the burn, which means you can keep eating and eating and eating…
For spicier jalapeno poppers, leave the ribs inside the pepper, but remove the seeds.
For hot jalapeno poppers, leave the ribs and add some of the seeds to the cream cheese filling – only recommend if you want your mouth to be on fire!
HOW LONG DO BAKED JALAPENO POPPERS LAST?
Let jalapeno poppers cool completely then transfer to an airtight container. Refrigerate for up to 3 days.
HOW TO REHEAT CREAM CHEESE JALAPENO POPPERSRECIPE
Microwave: You can reheat jalapeno poppers in the microwave on a microwave safe place for about 20-30 seconds, but the panko won’t be as crunchy – but still delectable. This is how I like to enjoy just leftover poppers just a few at a time.
Oven: For the crunchiest panko, line jalapeno poppers on a baking sheet. Bake at 325 degrees F for approximately 15 minutes or until heated through.
HOW TO MAKEHOMEMADE JALAPENO POPPERS AHEAD OF TIME
Jalapeno poppers are great for making ahead!
To make cream cheese filling in advance: mix the cream cheese, cheeses, chives, and all seasonings together. Cover tightly with plastic wrap or transfer to an airtight container. Store in the refrigerator for 3 to 5 days.
To assemble in advance:
Stuff jalapenos with cream cheese filling but don’t add panko.
Store in a single layer in an airtight container or stack with parchment paper in between the layers, you can also line on prepared baking sheet and tightly wrap in plastic wrap; refrigerate.
Prepare panko, let cool completely and store in an airtight container.
When ready to serve, transfer jalapeno poppers to prepared baking sheet and top with panko.
Bake at 400 degrees F for 20-25 minutes.
CAN I FREEZE BAKED JALAPENO POPPERS?
No, I don’t recommend freezing jalapeno poppers as the jalapenos become mushy, the filling can separate and the topping will become soggy.
TIPS FOR BAKED JALAPENO POPPERSRECIPE
Jalapeno Poppers are fairly straightforward to make, but here is a summary of tips and tricks for flawless poppers every time.
Wear gloves. Jalapeno peppers can burn your skin, so take care to wear gloves and don’t touch your eyes!If you don’t have gloves, you can place your hands in plastic bags when removing the pepper innards.
Uniform size. Select jalapenos that are similar in size, so they will bake in the same amount of time.
Larger jalapenos. Choose larger jalapenos, about 3-4 inches long because they are easier to clean and hold more creamy deliciousness.
Control the spice level: for mild-medium heat, remove all the seeds and membranes. For spicier jalapeno poppers, either leave some of the seeds/membrane in the jalapenos or add some of the seeds to the filling.
Use soft cream cheese. If your cream cheese isn’t soft enough, the cheeses and seasonings won’t evenly combine and you’ll be left with pockets of ingredients. To soften cream cheese, cube it and microwave at 15 second intervals until easy to stir.
Freshly grated cheese. Please use freshy grated cheeses because pre-packed cheeses use anti-clumping chemicals which prevents them from melting as well.
Don’t skip the panko! The panko adds the buttery CRUNCH that is a MUST in this jalapeno popper recipe. It’s the ying to the cheesy, creamy yang.
Don’t overcook. Be careful not to overcook or the poppers will become too soft and won’t hold their shape or be as palate pleasing.
HOMEMADE JALAPENO POPPER RECIPE VARIATIONS:
If you can dream it, you can stuff it into a jalapeno popper! The possibilities are literally endless. Here are just a few recipe variation ideas:
Seasonings: you can mix up the flavor profile by using different seasonings such as taco seasoning, Cajun seasoning, chipotle, curry, garam masala, coriander, etc. or fresh herbs such as rosemary, parsley, basil, cilantro, etc.
Cheese: mix up the flavor profile by mixing up the cheeses. You can use feta, goat cheese, Gruyere, Swiss, Havarti, mozzarella, Colby jack or Monterey cheese.
Add ins: add finely chopped mushrooms, roasted bell peppers, artichokes, olives, tomatoes, etc.
Sausage: Jalapeno Poppers with Sausageare a popular recipe variation. Mix in ½ pound browned ground Italian sausage and swap the cheeses for half mozzarella and half Parmesan. You might want to add additional Italian seasonings.
Bacon: Bacon Wrapped Jalapeno Poppers are another favorite! Use pre-cooked bacon from Costco or par-cook your bacon like I do in my Bacon Wrapped Shrimp – do NOT use thick cut bacon or raw bacon. If you use raw bacon, it will not bake up crispy after 20 minutes and you’ll be left with a greasy, soggy mess. To par-cook bacon, line a plate with a few layers of paper towels. Line an even layer of bacon and top with a layer of paper towels. Microwave on high for 3-4 minutes (check at 3 then continue to microwave if needed. I did 4 minutes). You want the bacon mostly cooked but still soft and PLIABLE. Don’t overcook or it will break when wrapping. Wrap jalapenos in a slice of bacon, secure with a toothpick and continue per recipe instructions, omitting the panko.
Other proteins: you can also add other proteins such as cooked chopped bacon, chorizo, crab meat, chopped chicken, pulled pork, or chopped shrimp directly to the cream cheese filling.
WHAT ELSE CAN YOU STUFF JALAPENO POPPERS WITH?
You can also stuff the jalapeno poppers with any of your favorite cream cheese-based dips. The following are recipes using my favorite dips:
Buffalo Chicken Dip Jalapeno Poppers. Stuff the jalapeno peppers with your favorite buffalo chicken dip.
Queso Fundido Jalapeno Poppers. Stuff the jalapeno peppers with your favorite queso fundido dip.
Artichoke Dip Jalapeno Poppers. Stuff the jalapeno peppers with your favorite artichoke dip.
Spinach Dip Jalapeno Poppers. Stuff the jalapeno peppers with your favorite spinach dip.
Chili Dip Jalapeno Poppers. Stuff the jalapeno peppers with your favorite bean or chili cheese dip.
Corn Dip Jalapeno Poppers. Stuff the jalapeno peppers with your favorite Mexican corn dip.
BBQ Chicken Dip Jalapeno Poppers. Stuff the jalapeno peppers with your favorite BBQ chicken dip.
WHAT TO SERVE WITH JALAPENO POPPERS?
I honestly love these Jalapeno Poppers plain, but they are also fantastic with ranch, avocado ranch,cilantro lime dressing, blue cheese dressing, etc.
WHAT TO EAT WITH JALAPENO POPPERS?
Jalapeno Poppers are a favorite finger food at game day parties, viewing parties, potlucks, Christmas, New Years, etc. They are stand alone delicious but also pair well with these other appetizers and party food we love:
These jalapeno poppers are an easy, make ahead appetizer everyone will swoon over! These Baked Jalapeno Poppers boast the holy trinity of appetizers: creamy, cheesy, crunchy with a hint of spice AKA wickedly addicting. They are also incredibly simple to prepare and can be prepped ahead of time then just popped in the oven. To make, fresh jalapenos are sliced in half and loaded with a tantalizing cheesy, cream cheese filling then topped with golden panko and baked to roasted, bubbly, crispy, creamy, spicy, cheesy perfection. This combination hits the “wow” spot every time – for everyone – and is quite possibly the best appetizer ever – even better than fried! I can’t wait for you to take one hot, creamy, crunchy bite, and see if you don’t agree.
Preheat oven to 400 degrees. Line a large baking sheet (15×21 inches) with foil and spray with cooking spray. If you don’t have a large pan, use two smaller pans.
Melt butter over medium-low heat in a skillet. Add panko and stir to coat. Continue cooking until crumbs become golden. Remove to a plate to stop cooking.
Cut the jalapenos in half lengthwise and use a teaspoon to gently scoop out the seeds and ribs (I find a ½ teaspoon to be the right size).
Add all of the filling ingredients to a medium bowl and mix until evenly combined.
Fill each jalapeno half with the cheese mixture then sprinkle each half with the golden panko.
Place stuffed jalapenos cut side up on the prepared baking sheet. Bake at 400 degrees F for 15-20 minutes.
RECIPE NOTES
TIPS AND TRICKS
Jalapeno Poppers are fairly straightforward to make, but here is a summary of tips and tricks for flawless poppers every time.
Wear gloves. Jalapeno peppers can burn your skin, so take care to wear gloves and don’t touch your eyes!If you don’t have gloves, you can place your hands in plastic bags when removing the pepper innards.
Uniform size. Select jalapenos that are similar in size, so they will bake in the same amount of time.
Larger jalapenos. Choose larger jalapenos, about 3-4 inches long because they are easier to clean and hold more creamy deliciousness.
Control the spice level: for mild-medium heat, remove all the seeds and membranes. For spicier jalapeno poppers, either leave some of the seeds/membrane in the jalapenos or add some of the seeds to the filling.
Use soft cream cheese. If your cream cheese isn’t soft enough, the cheeses and seasonings won’t evenly combine and you’ll be left with pockets of ingredients. To soften cream cheese, cube it and microwave at 15 second intervals until easy to stir.
Freshly grated cheese. Please use freshy grated cheeses because pre-packed cheeses use anti-clumping chemicals which prevents them from melting as well.
Don’t skip the panko! The panko adds the buttery CRUNCH that is a MUST in this jalapeno popper recipe. It’s the ying to the cheesy, creamy yang.
Don’t overcook. Be careful not to overcook or the poppers will become too soft and won’t hold their shape or be as palate pleasing.
Variations. See post for TONS of jalapeno popper recipe variations!
HOW TO REHEAT
Microwave: You can reheat jalapeno poppers in the microwave on a microwave safe place for about 20-30 seconds, but the panko won’t be as crunchy – but still delectable. This is how I like to enjoy just leftover poppers just a few at a time.
Oven: For the crunchiest panko, line jalapeno poppers on a baking sheet. Bake at 325 degrees F for approximately 15 minutes or until heated through.
MAKE AHEAD
Jalapeno poppers are great for making ahead!
To make cream cheese filling in advance: mix the cream cheese, cheeses, chives, and all seasonings together. Cover tightly with plastic wrap or transfer to an airtight container. Store in the refrigerator for 3 to 5 days.
To assemble in advance:
Stuff jalapenos with cream cheese filling but don’t add panko.
Store in a single layer in an airtight container or stack with parchment paper in between the layers, you can also line on prepared baking sheet and tightly wrap in plastic wrap; refrigerate.
Prepare panko, let cool completely and store in an airtight container.
When ready to serve, transfer jalapeno poppers to prepared baking sheet and top with panko.
Bake at 400 degrees F for 20-25 minutes.
https://texastitos.com/wp-content/uploads/2015/04/titos_logo.png85134Saleshttp://texastitos.com/wp-content/uploads/2015/04/titos_logo.pngSales2020-02-14 17:32:022020-02-14 17:32:02THESE BAKED JALAPENO POPPERS ARE AN EASY, MAKE AHEAD APPETIZER EVERYONE WILL SWOON OVER!
Kosher dill. Bread and butter. Garlic spiked. It really makes no difference to me, I love ‘em all.
Summer eats at my house are always accompanied by pickles. Sandwiches, burgers and macaroni salad all require the briny spear and are popular ways for just about everyone to partake. But pickled vodka? That might be a new one for you.
Today I bring you the recipe for Pickle Infused Vodka.
Tomorrow, I’ll be sharing my recipe for The Best Bloody Mary EVER and how to create a bloody mary bar for summer funning with friends and family.
And you can bet bacon, and Pickled Vodka, will be included.
One of my favorite summer things is putting up pickles. And one of my least favorite things about summer is putting up pickles. I mean, once it’s done, I’m always glad I went through the process, but sometimes the thought of dragging out all my brining gear gives me a case of the dreads.
My mom’s been buying Vlasic Kosher Dills literally for years, and so I buy them too. But when I went to the grocery store a few months ago to refill my kosher dill coffers, I discovered the new look of Vlasic and their Farmer’s Garden pickles.
I was definitely intrigued thanks to a few things I immediately took note of.
a. First off, I’m all about packaging, and I think as part of a big company, Farmer’s Garden found a way to make their packaging feel artisanal. Somebody was smart when they had the brainchild to put these guys up in real-style mason jars. And I like that I can reuse the glass jar for other stuff.
b. Just looking at the pickle jar I immediately got the message that these pickles are different. Just look at all of the extra veggies loaded into each jar. Carrots, red bell pepper, whole garlic cloves and of course, cucumbers. It’s like there’s a salad going on in there. That alone makes my mouth water.
c. These pickles are made the old-fashioned way with all natural ingredients and they’re packed by hand instead of by machine. The same way Joseph Vlasic pickled his pickles 70 years ago.
It shows in the very first bite.
Let’s Get Pickled
My husband and I have been making infused vodkas lately. It’s incredibly easy to do and fun to experiment with different flavors. He’s a big fan of our cucumber vodka, so we thought Pickle Infused Vodka would be a perfect cucumber extension to add to the liquor cabinet.
You don’t want to use the cheapo vodka when you’re infusing with flavors because then you’re concoction will taste cheapo too. I really like Tito’s Handmade Vodka , because it’s super clean in flavor and easy to enjoy. Plus, they started vodka for dog people, I mean, how much more can I like a company who loves dogs while making delicious sips?
Farmer’s Garden pickles make for a fun presentation in the bottle, because adding the extra pickled veggies to the mix gives an extra dose of color and flavor.
If you’re a dirty martini fan like me, Pickle Infused Vodka on the rocks is your game. If you’re a fan of Sunday brunch, Pickle Infused Vodka adds some real flavor to your boozy bloody mary.
1part Farmer’s Garden by Vlasic Kosher Dill Spears pickle juiceI used 1/2 cup
reserved pickle spears and vegetables
Instructions
Add 3 parts vodka to 1 part kosher dill pickle juice to a measuring cup. Add one pickle spear and some of the reserved vegetables from the Farmer’s Garden pickles to a glass juice jar with a lid or a mason jar.
Seal the jar with the lid and store in a cool, dark place or the refrigerator for about 3 days.
Remember to come back by tomorrow to see how I put this Pickled Vodka to work in my Best Bloody Mary Ever and find out how you can create your own bloody mary bar. And yes, yes, I won’t forget the bacon.
This post is sponsored by Farmer’s Garden by Vlasic. As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. This post contains affiliate links. As always, all opinions are my own.
Dill Pickle Bread – Delicious yeast bread with the full flavor of dill pickle. This bread makes the perfect addition to any summer meal or picnic. Wonderful served alongside hot dogs or hamburgers.
Many of you tuned in for my recent Facebook live where we made dill refrigerator pickles. So many of you are huge fans! Thanks for all your sweet comments and love. We appreciate all of our readers. Thank you. Thank you!
For the pickle lovers! I heard you calling awhile ago. Not really calling. But more like a deep moan within. You begged for more uses for those wonderful pickles. I answered the call.
You are welcome. Here you go. I’ve made you a Dill Pickle bread.
I’m not the genius however. I simply came across this recipe this summer and decided my summer would in fact not be complete until I had made pickle bread.
So I can cross pickle bread off my list and I hand the baton to you. Don’t let the summer pass you by my friend. Make some pickle bread. And quick. Summer is quickly fading much to my dismay.
Oh don’t worry. I’m just teasing. You can make this any time of year. In fact come January when I’m really missing my garden and green grass I think I’ll just pull out some pickles, bake up a loaf and reminisce of summer 2014.
* NOTE: If you prefer a less enhanced pickle taste you can use 1/2 cup dill pickle juice and 1/2 cup warm water (110 degrees F.)
INSTRUCTIONS
Finely chop dill pickle. Blot pickle with a paper towel. Set aside.
Proof yeast: Sprinkle yeast and 1 teaspoon of sugar over 1/2 cup of pickle juice (or pickle/water combo). Let sit for about 10 minutes until frothy.
Pour into mixing bowl. Using a mixer fitted with flat paddle attachment, combine the yeast mixture with oil, 1 Tablespoon sugar, 2 cups flour, remaining pickle juice and salt. Slowly add remaining flour 1/4 cup at a time while mixing on low speed. Switch to dough hook knead on medium speed. Add in chopped dill pickle and dill weed. Continue kneading for 6-10 minutes or until dough is smooth and elastic. While kneading If you think the dough is too moist, add additional flour (a tablespoon at a time). If the dough is looking dry add warm water (a tablespoon at a time).
Transfer to a greased bowl and let rise until doubled, about 1 hour. Punch down dough. Form loaf into a round shape and place in greased dutch oven covered with lid to rise. Let rise again for about 30 minutes. Meanwhile, preheat oven to 450 degrees.
While covered place in the oven and bake for 20 minutes. Remove the lid at that time and return the pot to the oven for another 10-15 minutes. Internal temperature should be about 200 degrees. Gently shake the loaf onto a cooling rack. Cool for about 30 minutes before cutting
*Alternate method:
Bread Machine: Place all ingredients in the pan of the bread machine in the order suggested by the manufacturer. Select dough setting and press start. Add pickle during the ‘add in’ cycle. Check the dough. It should form a nice smooth ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). If the dough is looking dry add warm water (a tablespoon at a time).
When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface. Form dough into an oval, cover and let rest for 10 minutes.
After resting, turn dough bottom side up and press to flatten. Fold dough into an envelope by folding the top 1/3 of the way to the bottom. Then fold the bottom a 1/3 of the way over the top. Then press dough with the palm of your hand to make an indentation down the center of the dough and fold the top completely to the bottom, sealing the seam with the palm of your hand.
Place on a baking pan dusted with cornmeal or baking pan lined with a silicone mat. Cover and place in a warm spot to rise for approximately 20 minutes. Preheat oven to 400 degrees F. Bake for 20 to 25 minutes or until nicely browned.
This Candied Jalapenos post was originally published on May 23rd, 2010. It remains one of the most popular recipes from Foodie with Family.
Try it out and find out why everyone loves Candied Jalapenos so much, and if you need independent verification, read the many happy reviews in the comment section below the post.
Candied Jalapeños. Ah. There’s a story here.
Once upon a time, my friend Katie casually mentioned eating a sandwich made with Candied Jalapeños. She was singing the praises of what she described as an addictive jar of goodies.
Then she said the magic words, “I wish I could figure out how to make these at home.”
By this point, you might know me well enough to know what affect that statement has on me. I quizzed her on the texture, flavor, and appearance of the jalapeno rings. I begged for photographs.
I had her send me a picture of the ingredient list on the label. I asked her to describe the flavor to the very best of her food blogging abilities. She was game. She provided all the information.
After carefully examining close to thirty recipes on Candied Jalapeños, also known as cowboy candy (who KNEW there were so many people candying jalapenos?) I called my local Cooperative Extension office to pick the brain of their home food preservation specialists.
Since jalapeños are a low-acid food, some precautions need to be taken when canning them. You have two choices for safely canning peppers of any kind; you can pressure can them or you can acidify (i.e. add vinegar, lemon juice, etc…) the liquid in which you pack the peck of pickled peppers.
Candied Jalapenos
I opted for acidifying the pepper liquid. I wanted to maintain some of the texture of the peppers through the process because pressure canning Candied Jalapeños would turn them to flavorful mush.
The result was gobsmackingly, head-spinningly, brain-addlingly delicious. Sweet, spicy and savory, Candied Jalapeño rings are way too easy to eat on just about everything.
I’ve stashed them in sandwiches, chopped them up on baked beans, tucked them into tacos, used the syrup to brush meat on the grill. You’ll find them perched on top of a cream cheese laden cracker and all sorts of other evil things at our house.
For such a simple thing to can, these pack tons of flavor. You’re going to want to make as many Candied Jalapenos as you possibly can simultaneously.
Because once that first jar is cracked open you’re not going to be able to stop eating them. And I mean that.
I am not kidding with you when I say that I barter with jars of these for valuable goods. Candied Jalapeños have fed my fine pottery addiction because my favourite local potter is as Candied Jalapeño fixated as I am with her pottery.
Canning Cowboy Candy
Hate canning? Afraid of canning?
For those of you who may be freaking out slightly or massively over the idea of canning, rest easy. You do not actually have to can these: you can refrigerate them.
You can follow all of the instructions up to the actual canning portion, then stash the jars of candied jalapenosin the refrigerator for up to three months. You get a year out of canning, but if an alternative is all that stands between you and making them, use your chill chest!
If you’d LIKE to can them, you can follow the instructions below and
Are Candied Jalapeños Hot?
Yes. Yes they are.
On that note, wear gloves when working with the peppers. Not a wimp? Neither am I… but jalapeños have a notoriously wide range of heat on the Scoville scale.
Let’s address slicing the peppers, because we’re going to be going through 3 pounds, folks.The quickest, easiest way to do so is with a slicing blade on a food processor, standing the peppers on their ends in the feed chute.
No food processor? Use a mandolin! No mandolin? Just take your time and slice by hand with a very sharp knife and gloved hands.
I’ve been asked many times whether you should discard the seeds. I don’t because we like them.
Contrary to the old wives’ tales, seeds do not contain the heat of a pepper. The membrane inside the pepper packs the most punch.
Since you’re not removing that, don’t sweat the seeds. Heh. Pepper humour.
Candied Jalapeños FAQ
Quite a few folks have asked WHEN exactly to start timing the boiling of the peppers. You begin timing them once the liquid has returned to a full rolling boil.
As soon as it reaches a full rolling boil, reduce the heat to a simmer and let it simmer gently (gentle bubbles that blub up) for 4 minutes. To clarify further, you will not be boiling them HARD for 4 minutes, you will bring them to a boil then drop the heat and simmer.
Many, many people have asked me whether they messed up the recipe because their peppers look all shriveled after simmering them in the syrup, packing them in jars, and canning them. The short answer is no.
The long answer is that you’re fine and they WILL look shriveled when you jar them up if you’ve simmered them properly. They will re-plump as they spend those 4 weeks of rest time in the jar between processing and opening.
Yes, I said 4 weeks. My husband has been known to crack a jar at the two week mark out of desperation for candied jalapenos, but he will absolutely agree with me that they improve immensely in flavour and texture when left to mellow for at least 4 weeks after processing.
There aren’t words that exist to describe how addictive these little savoury, sweet, spicy, crunchy, garlicky pickled jalapeno rounds are. Put them on sandwiches, tacos, rice or bake them into cornbread. You’ll need more and more! This recipe yields between 4 and 6 half pints.
Wearing gloves, remove the stems from all of the jalapeno peppers. The easiest way to do this is to slice a small disc off of the stem-end along with the stem. Discard the stems.
Slice the peppers into uniform 1/8-1/4 inch rounds. Set aside.
In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes. Add the pepper slices and simmer for exactly 4 minutes. Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars to within 1/4 inch of the upper rim of the jar. Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.
Use a ladle to pour the boiling syrup into the jars over the jalapeno slices. Insert a cooking chopstick to the bottom of the jar two or three times to release any trapped pockets of air. Adjust the level of the syrup if necessary. Wipe the rims of the jars with a clean, damp paper towel and fix on new, two-piece lids to finger-tip tightness.
*If you have leftover syrup, and it is likely that you will, you may can it in half-pint or pint jars, too. It’s wonderful brushed on meat on the grill or added to potato salad or, or, or… In short, don’t toss it out!
Place jars in a canner, cover with water by 2-inches. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints. When timer goes off, use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean, damp washcloth then label.
Allow to mellow for at least two weeks, but preferably a month before eating. Or don’t. I won’t tell!
Notes
I know this sounds crazy, but double this recipe. People will beg you for jars of this and get surly if you say no. Just. Trust. Me.
Forget what you knew about bologna sandwiches, this is a modern take on the “fried” bologna sandwich! Bologna is lightly pan-fried and topped with super simple beer cheese and jalapenos!
I have lived in Ohio my whole life, and I’ve only attended the state fair once.
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I went when I was young, but I do not remember anything about that trip, except for having a vague recollection of enjoying myself.
Nevertheless, the state fair has a certain amount of nostalgic appeal to me. It makes me think of books like Charlotte’s Web, where the fair was a big deal. It was something to look forward to; it was an event.
My family and I love going to the state fair, and we are already planning this year’s trip. What I love about the fair is all the Americana that hits you right away.
The sites and smells are precisely what you expect when you come to the state fair. The traveling musicians give an old-time feel with the big tuba and their pinstriped shirts.
The food is plentiful, whether you want fried buckeyes (a must around here), a roast beef sundae, grilled corn or BBQ, the fair has it all!
From the dog shows to the animal shows (catch the pig races for sure) and the livestock competitions remind you that agriculture is the foundation of the fair, while the rides looming in the horizon and the roaming entertainment are pure family fun.
You cannot avoid social media, even at the fair. Entertainers ask to connect with you on Snapchat, and food vendors love sharing their facebook page, but you somehow get the feeling that you are entirely removed from our modern distractions.
The fair brings all sorts of people together; it is a place to lay it all aside for one day and have fun!
You don’t go to the fair to eat a salad; you have to let your diet go and eat things you don’t usually allow yourself to indulge in. My tribute to fair food is this simple “fried” bologna sandwich.
Bologna was all the rage when I was growing up, but turkey has since taken its place. It is super flavorful and holds up to many toppings.
How To Make Fried Bologna Sandwich
For starters, try to purchase good, quality bologna for this recipe from the deli counter, I quickly found good bologna at my local Kroger. Side note, the woman at the counter laughed at me when I asked for shaved bologna.
Little did she know how amazing that bologna was going to taste!
“Fry” the bologna in a hot skillet that has been lightly greased with olive oil and heated to medium high. Heat the bologna until the edges begin to brown up and turn crispy, and then set it aside,
For the beer cheese, combine Queso flavored Velveeta, milk, and beer in a small saucepan. Cook the cheese until melted and smooth, whisking constantly.,
Stuff two brioche sub rolls with the hot bologna, drizzle the hot beer cheese over the sub rolls and top each one with pickled jalapenos!
If you grew up in the ’70s, then you will know that this upscale bologna sandwich is a far cry from the white bread, mayo and mustard sandwich that we ate most often.
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