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Jalapeno
Chocolate Covered Jalapeno Peppers
20 jalapeno peppers
14 ounces semi-sweet chocolate
3 tablespoons Crisco
6 ounces white chocolate
Heat a small pot to low heat and add semi-sweet chocolate with 2 tablespoons Crisco. It is best to use a double-boiler for this, but if you don't have one, be sure to keep the heat low. Stir often until chocolate is melted and smooth. Dip each jalapeno pepper into the chocolate and coat each side. Set the chocolate jalapeno peppers on wax paper to cool. Refrigerate to speed up the process. Heat a separate small pot to low heat and add white chocolate with 1 tablespoon Crisco. Again, a double boiler is best, but if you don't have one, keep the heat low and stir often until melted and smooth. Hold each jalapeno pepper over the white chocolate, and with a small spoon, drizzle white chocolate over the jalapeno in a small but steady stream. Be creative with your designs. Set the jalapenos on wax paper to cool. Serve!
14 ounces semi-sweet chocolate
3 tablespoons Crisco
6 ounces white chocolate
Heat a small pot to low heat and add semi-sweet chocolate with 2 tablespoons Crisco. It is best to use a double-boiler for this, but if you don't have one, be sure to keep the heat low. Stir often until chocolate is melted and smooth. Dip each jalapeno pepper into the chocolate and coat each side. Set the chocolate jalapeno peppers on wax paper to cool. Refrigerate to speed up the process. Heat a separate small pot to low heat and add white chocolate with 1 tablespoon Crisco. Again, a double boiler is best, but if you don't have one, keep the heat low and stir often until melted and smooth. Hold each jalapeno pepper over the white chocolate, and with a small spoon, drizzle white chocolate over the jalapeno in a small but steady stream. Be creative with your designs. Set the jalapenos on wax paper to cool. Serve!
Bacon and Rice Jalapeno Poppers
10 jalapeno peppers
6 slices bacon, cooked until crispy
8 ounces cream cheese
1/2 cup shredded cheddar cheese
1/2 cup brown rice, cooked/prepared
1/4 cup fresh cilantro, coarsely chopped
1/2 teaspoon ground cumin
Preheat oven to 400°. Slice jalapeno peppers in half lengthwise and core. Lightly oil a baking pan and set jalapeno peppers on top, skin sides down. Chop bacon and add to a mixing bowl. Add cream cheese, cheddar cheese, rice, cumin and cilantro. Mix well. Stuff each jalapeno half with the cheese-rice mixture. Bake 12-15 minutes, or until the stuffing is bubbly. Serve!
6 slices bacon, cooked until crispy
8 ounces cream cheese
1/2 cup shredded cheddar cheese
1/2 cup brown rice, cooked/prepared
1/4 cup fresh cilantro, coarsely chopped
1/2 teaspoon ground cumin
Preheat oven to 400°. Slice jalapeno peppers in half lengthwise and core. Lightly oil a baking pan and set jalapeno peppers on top, skin sides down. Chop bacon and add to a mixing bowl. Add cream cheese, cheddar cheese, rice, cumin and cilantro. Mix well. Stuff each jalapeno half with the cheese-rice mixture. Bake 12-15 minutes, or until the stuffing is bubbly. Serve!
Corn with Jalapenos
6 ears fresh corn, kernels cut from cob
2 fresh jalapeno peppers, seeded and diced
1/3 cup diced onion
2 tablespoons chopped pimento peppers
2 tablespoons butter, cut into pieces
salt and ground black pepper to taste
Combine corn, jalapenos, onion, pimentos, and butter in microwave safe bowl. Cover, and cook in the microwave on 100% power until heated through, about 4 minutes depending on your microwave. Stir every minute. Serve hot.
2 fresh jalapeno peppers, seeded and diced
1/3 cup diced onion
2 tablespoons chopped pimento peppers
2 tablespoons butter, cut into pieces
salt and ground black pepper to taste
Combine corn, jalapenos, onion, pimentos, and butter in microwave safe bowl. Cover, and cook in the microwave on 100% power until heated through, about 4 minutes depending on your microwave. Stir every minute. Serve hot.
Atomic Meatloaf
1 pound ground beef
1 pound ground turkey
1 cup Mike's Roasted Pepper Inferno Habanero Tomato Sauce
1 habanero, roasted
1 large red pepper, roasted
2 teaspoons minced garlic
1 tablespoon habanero powder
1 teaspoon Cajun seasonings
1/2 teaspoon white pepper
2 eggs, beaten
1/2 cup bread crumbs
Preheat oven to 350 degrees. Thoroughly chop the roasted peppers and add to a large mixing bowl. Add all remaining ingredients and hand mix. Form into a loaf and bake 1 hour or until meat is cooked thoroughly through. Serve topped with extra sauce.
Mike's Roasted Pepper Inferno Habanero Tomato Sauce
4 pounds Roma tomatoes
2 jalapeno peppers
1 habanero pepper
1 large sweet red pepper
2 small white onions, chopped
6 tablespoons fresh basil, chopped
6 tablespoons extra virgin olive oil
1 tablespoon minced garlic
1 carrot, chopped
1 tablespoon sugar
Roast and peel the jalapenos and sweet red pepper. Peel tomatoes. Heat a large pot to medium heat and add one tablespoon olive oil along with carrot and onion. Cook about 15 minutes. Add garlic and tomatoes. Chop tomatoes in the pot with a wooden spoon. Chop the roasted jalapeno and red pepper. Add to pot. Finely dice the habanero pepper and add to pot along with basil, sugar and remaining olive oil. Stir, cover and reduce heat to low. Simmer at least one hour. Use an immersion blender to process the sauce. Makes 5 cups.
1 pound ground turkey
1 cup Mike's Roasted Pepper Inferno Habanero Tomato Sauce
1 habanero, roasted
1 large red pepper, roasted
2 teaspoons minced garlic
1 tablespoon habanero powder
1 teaspoon Cajun seasonings
1/2 teaspoon white pepper
2 eggs, beaten
1/2 cup bread crumbs
Preheat oven to 350 degrees. Thoroughly chop the roasted peppers and add to a large mixing bowl. Add all remaining ingredients and hand mix. Form into a loaf and bake 1 hour or until meat is cooked thoroughly through. Serve topped with extra sauce.
Mike's Roasted Pepper Inferno Habanero Tomato Sauce
4 pounds Roma tomatoes
2 jalapeno peppers
1 habanero pepper
1 large sweet red pepper
2 small white onions, chopped
6 tablespoons fresh basil, chopped
6 tablespoons extra virgin olive oil
1 tablespoon minced garlic
1 carrot, chopped
1 tablespoon sugar
Roast and peel the jalapenos and sweet red pepper. Peel tomatoes. Heat a large pot to medium heat and add one tablespoon olive oil along with carrot and onion. Cook about 15 minutes. Add garlic and tomatoes. Chop tomatoes in the pot with a wooden spoon. Chop the roasted jalapeno and red pepper. Add to pot. Finely dice the habanero pepper and add to pot along with basil, sugar and remaining olive oil. Stir, cover and reduce heat to low. Simmer at least one hour. Use an immersion blender to process the sauce. Makes 5 cups.
Watermelon Fire and Ice Salsa
3 cups chopped watermelon
1/2 cup chopped green bell pepper
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro
1 tablespoon chopped green onions
1 tablespoon chopped jalapeno pepper
1/2 teaspoon garlic salt
In a large bowl, combine the watermelon, green bell pepper, lime juice, cilantro, green onions, jalapeno and garlic salt. Mix well and serve.
1/2 cup chopped green bell pepper
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro
1 tablespoon chopped green onions
1 tablespoon chopped jalapeno pepper
1/2 teaspoon garlic salt
In a large bowl, combine the watermelon, green bell pepper, lime juice, cilantro, green onions, jalapeno and garlic salt. Mix well and serve.