Ingredients:
12 Jalapenos
1pkg of cream cheese(the whipped works the best)
6 pieces of uncooked bacon in halves
1 teaspoon cumin
1 teaspoon garlic powder
12 toothpicks
Directions:
*Slice jalapenos open on one side and clean out white part and seeds leaving the jalapeno mostly intact, and set aside.
*Add cumin and garlic powder to cream cheese and mix well.
*Stuff cream cheese into jalapenos, then wrap bacon half around jalapeno and hold it in place with toothpick.
*Grill ahead of whatever else you are grilling, place in a circle around the outline of the coals.
*Cook until bacon is brown, or until the jalapeno is tender.
**Note: Warning: the cream cheese will drip from the jalapeno onto the grill
Serves: 12
Created by:Meghan Perry
Submitted by: Meghan Perry
Showing posts with label Hot and Spicy. Show all posts
Showing posts with label Hot and Spicy. Show all posts
Thursday, July 22, 2010
Tuesday, June 29, 2010
Spicy Hummus: Quick Chickpea Spread
Ingredients:
1 (14.5 ounce) can chickpeas (garbanzo beans), drained
2 rounded tablespoons tahini sesame paste, found in both dairy and dry specialty foods sections (note: I haven't looked at our commissary yet though!)
A drizzle extra-virgin olive oil
1/2 teaspoon crushed pepper flakes
1 teaspoon (1/3 palm full) ground cumin
1 teaspoon (1/3 palm full) ground coriander
1 clove garlic, crushed
Coarse salt
1/2 lemon, juiced
Pita breads, grilled and cut into wedges for dipping
Directions:
*Combine beans, tahini, oil, pepper flakes, cumin, coriander, garlic, salt, and lemon juice in food processor bowl and grind into a smooth paste.
*Transfer to a small dip dish and surround spread with warm pita wedges.
*Note: This recipe makes a great appetizer, or anytime snack.
Source: Rachael Ray
Submitted by: Michelle Meadows Turner
1 (14.5 ounce) can chickpeas (garbanzo beans), drained
2 rounded tablespoons tahini sesame paste, found in both dairy and dry specialty foods sections (note: I haven't looked at our commissary yet though!)
A drizzle extra-virgin olive oil
1/2 teaspoon crushed pepper flakes
1 teaspoon (1/3 palm full) ground cumin
1 teaspoon (1/3 palm full) ground coriander
1 clove garlic, crushed
Coarse salt
1/2 lemon, juiced
Pita breads, grilled and cut into wedges for dipping
Directions:
*Combine beans, tahini, oil, pepper flakes, cumin, coriander, garlic, salt, and lemon juice in food processor bowl and grind into a smooth paste.
*Transfer to a small dip dish and surround spread with warm pita wedges.
*Note: This recipe makes a great appetizer, or anytime snack.
Source: Rachael Ray
Submitted by: Michelle Meadows Turner
Monday, June 28, 2010
Buffalo Chicken
Ingredients:
1 package of thin sliced chicken breast
1 8 oz container Wheat Germ ( it is where the oatmeal is in the commisary, top shelf red label)
1 egg
1 jar Franks Buffalo wing sauce
1 Glass baking dish
Olive oil
Directions:
*Preheat oven 350 F
*Cut chicken into whatever size pieces you prefer
*Mix up egg in bowl and use as egg wash
*Dip chicken in egg wash and then in Wheat Germ and then place in baking dish (coat bottom of dish with very small amount of oil , enough to cover bottom)
*Bake for 35-45 minutes until chicken is cooked through
*Coat chicken with buffalo sauce and serve with blue cheese
Submitted by: Ellie Kessler
*Personal Note: This can be pretty hot but I like the mild.
1 package of thin sliced chicken breast
1 8 oz container Wheat Germ ( it is where the oatmeal is in the commisary, top shelf red label)
1 egg
1 jar Franks Buffalo wing sauce
1 Glass baking dish
Olive oil
Directions:
*Preheat oven 350 F
*Cut chicken into whatever size pieces you prefer
*Mix up egg in bowl and use as egg wash
*Dip chicken in egg wash and then in Wheat Germ and then place in baking dish (coat bottom of dish with very small amount of oil , enough to cover bottom)
*Bake for 35-45 minutes until chicken is cooked through
*Coat chicken with buffalo sauce and serve with blue cheese
Submitted by: Ellie Kessler
*Personal Note: This can be pretty hot but I like the mild.
Nacho Potato Soup
Ingredients:
1 box (5 1/2 oz) au gratin potatoes
1 can whole kernal corn, drained
1 can Rotel tomotoes, undrained
2 cups water
2 cups milk
2 cups Velveeta cheese, cubed
Dash hot sauce
Directions:
*In large pot, mix first four ingredients and boil.
*Reduce heat, cover and simmer 15-18 minutes.
*Then add milk, cheese, and hot sauce.
*Cook, stirring, until cheese is melted.
Source: Dottie Graves (my Mama!)
Submitted by: Jennifer Attaway
1 box (5 1/2 oz) au gratin potatoes
1 can whole kernal corn, drained
1 can Rotel tomotoes, undrained
2 cups water
2 cups milk
2 cups Velveeta cheese, cubed
Dash hot sauce
Directions:
*In large pot, mix first four ingredients and boil.
*Reduce heat, cover and simmer 15-18 minutes.
*Then add milk, cheese, and hot sauce.
*Cook, stirring, until cheese is melted.
Source: Dottie Graves (my Mama!)
Submitted by: Jennifer Attaway
HOT Mexican Hot Sauce
Ingredients:
4 tomatoes softened (either in microwave in plastic bag or in pan with water)
1 white onion chopped
3 serrano peppers (you can more to make it hotter if you'd like) (softened as well)
Salt to taste
2 tbsp of oil
Directions:
*Heat oil on medium heat.
*Add onions until clear.
*Put tomatoes and serrano peppers in blender and blend well - (You might want to leave some chunks...depending how you like your hot sauce.)
*Add to onions and mix.
*Add salt to taste and let it come to a boil.
*After you let it boil, bring down the heat and let it simmer for a bit.
*Note: This is great on over easy eggs in the morning!! Yumm!!
Submitted by: Sandra Dadgar
4 tomatoes softened (either in microwave in plastic bag or in pan with water)
1 white onion chopped
3 serrano peppers (you can more to make it hotter if you'd like) (softened as well)
Salt to taste
2 tbsp of oil
Directions:
*Heat oil on medium heat.
*Add onions until clear.
*Put tomatoes and serrano peppers in blender and blend well - (You might want to leave some chunks...depending how you like your hot sauce.)
*Add to onions and mix.
*Add salt to taste and let it come to a boil.
*After you let it boil, bring down the heat and let it simmer for a bit.
*Note: This is great on over easy eggs in the morning!! Yumm!!
Submitted by: Sandra Dadgar
Thursday, June 17, 2010
De’s Salsa
Ingredients:
1 can Stewed (Italian stewed, if possible) tomatoes
Handful of FRESH cilantro (more or less to taste)
1 small - medium white (or yellow) onion
1 TBSP lime juice (more or less to taste)
Several TBSP chopped jalapeno peppers (more or less to taste)
Extra juice from jalapeno jar (optional)
Directions:
*Put all ingredients in food processor and blend together to desired consistency
***Adjust (more or less of given) ingredients to personal preference***
Submitted by: DeAnne Anderson
1 can Stewed (Italian stewed, if possible) tomatoes
Handful of FRESH cilantro (more or less to taste)
1 small - medium white (or yellow) onion
1 TBSP lime juice (more or less to taste)
Several TBSP chopped jalapeno peppers (more or less to taste)
Extra juice from jalapeno jar (optional)
Directions:
*Put all ingredients in food processor and blend together to desired consistency
***Adjust (more or less of given) ingredients to personal preference***
Submitted by: DeAnne Anderson
Monday, May 24, 2010
Big Ol' Mess
Ingredients:
1 pound smoked sausage, cut into chunks
3 jalapeno peppers, sliced
1 green pepper, cut into bite size chunks
1 sweet onion, cut into bite size chunks
1/4 cup tobasco sauce
1 10 oz jar sweet and sour sauce
Directions:
*Place sausage, peppers, and onion in foil bag (To make foil bag, tear off a 12"x18" sheet of heavy duty foil. Place food on foil. cover with a second sheet. Fold and crimp the edges)
*Mix tobasco sauce with sweet and sour in a small bowl and pour over the mixture in foil bag; seal edge tightly.
*Place foil bag on grill; cook for about 45 minutes, turning every 15 minutes.
*Slit open and serve right out of the bag.
Makes 6 to 8 appetizer servings or 4 main course servings.
Source: "The Orginal Cook Like a Man Cookbook"
Submitted by: Jennifer Attaway
*Personal Notes: This recipe is VERY VERY spicy when cooked according to recipe. We cut down the tobasco by a lot. We just add a few splashes to taste. We also use the canned jalepenos and add those to taste as well. We also sometimes add pineapple chunks as well!!!!
*This is Jason's specialty recipe! He cooks it on the grill and we keep it warm in the crock pot at get-togethers
1 pound smoked sausage, cut into chunks
3 jalapeno peppers, sliced
1 green pepper, cut into bite size chunks
1 sweet onion, cut into bite size chunks
1/4 cup tobasco sauce
1 10 oz jar sweet and sour sauce
Directions:
*Place sausage, peppers, and onion in foil bag (To make foil bag, tear off a 12"x18" sheet of heavy duty foil. Place food on foil. cover with a second sheet. Fold and crimp the edges)
*Mix tobasco sauce with sweet and sour in a small bowl and pour over the mixture in foil bag; seal edge tightly.
*Place foil bag on grill; cook for about 45 minutes, turning every 15 minutes.
*Slit open and serve right out of the bag.
Makes 6 to 8 appetizer servings or 4 main course servings.
Source: "The Orginal Cook Like a Man Cookbook"
Submitted by: Jennifer Attaway
*Personal Notes: This recipe is VERY VERY spicy when cooked according to recipe. We cut down the tobasco by a lot. We just add a few splashes to taste. We also use the canned jalepenos and add those to taste as well. We also sometimes add pineapple chunks as well!!!!
*This is Jason's specialty recipe! He cooks it on the grill and we keep it warm in the crock pot at get-togethers
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