This Week at the Market: Jalapenos

By Kaylea M. Hutson-Miller   –   Grand Lake News
khutson@grovesun.com

• Jalapenos are just one of the items available at the market, which is open from 8 a.m. to noon, Wednesdays and Saturdays, on the Grove Community Center lawn, 104 West Third, Grove.

  Want to try something new? Here’s a couple of recipes which uses this week’s featured item.

  Chuys Creamy Jalapeno Dip

  Ingredients

  1 C. sour cream

  1 C. mayonnaise

  5 T. dry Ranch Dressing Mix

  1/2 C. pickled jalapeno peppers

  1/2 C. fresh cilantro

  2 T. fresh lime juice

  Directions

  Wash and dry the cilantro. Use only the tops of the cilantro steam, discarding the majority of the cilantro stems. Chop cilantro into coarse pieces.

  Place sour cream, mayonnaise, dry Ranch Dressing mix, jalapeno peppers, lime juice, and coarsely chopped cilantro into a blender. Pulse seven to eight times. Pour dip into bowl.

  Chill for one hour before serving.

  Souce: CopyKat.com

  Cheesy Bacon Jalapeno Skillet Cornbread

  Ingredients

  4 slices bacon

  3 jalapeno peppers, minced

  1 C. yellow cornmeal

  1 C. skim milk

  3/4 C. gluten-free flour

  2 T. white sugar

  1 T. baking powder

  1/2 tsp. salt

  2 eggs

  1/4 C. butter, melted

  1 C. shredded pepperjack cheese, divided

  5 green onions, chopped

  Directions

  Preheat oven to 425 degrees. Place bacon in a cast iron skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels, reserving bacon grease in the skillet. Spread the grease up the sides of the skillet using a paper towel.

  Cook jalapeno peppers in the bacon grease over medium heat until lightly browned, about five minutes.

  Combine cornmeal and skim milk together in a bowl; let sit until some of the liquid is absorbed, five to 10 minutes.

  Whisk flour, sugar, baking powder, and salt together in a separate bowl. Mix eggs and butter into cornmeal mixture; stir into flour mixture just until batter is moist.

  Fold 1/2 cup pepperjack cheese and green onions into batter. Pour batter into the cast iron skillet; crumble bacon over top and sprinkle remaining cheese over bacon.

  Bake in the preheated oven until set and a toothpick inserted in the center comes out clean, about 18 minutes.

  Source: allrecipes.com

  The Grove Farmers’ Market is operated by members of the Grove Area Merchants Association. For more information, or to participate, persons interested may call 918-786-6600 or visitwww.facebook.com/grovefarmersmarket