Wednesday, June 23, 2010
I made these spicy little bundles of joy and served them on top of cheeseburgers with spicy chipotle mayo. I dipped the leftover strips into ranch and I LOVED that even more! Great little appetizer without all of cream cheese/wrapping bacon mess. Add some spice to your life and enjoy!
6 Big Jalapenos
1/2 cup flour
squirt of spicy brown mustard
1/2 bag of Texas Toast seasoned crutons, crushed into breadcrumbs using food processor
Cut the jalapenos in half, then scoop out the seeds and ribs. Then slice each half into 4 long strips. Set up a bowl of flour. Combine eggs, mustard and touch of flour in second bowl. In third bowl place the bread crumbs. Dip the strips into flour, then egg, then bread crumbs. Bake at 400 for 15 minutes.
Sunday, June 6, 2010
I had a week of "get togethers" at my house not too long ago and this was another great food brought to my house, thank you Amy! I've tried it out twice since then with rave reviews. I love how fast and easy it is plus you could keep these ingredients in your cabinet and make this at any time. Gotta love that during the Summer! It doesn't serve many so double or triple the recipe if it's a large crowd. I have served it with Wheat Thins, tortilla chips and Thin Triscuits. It goes well with them all. I also think it would be good over cream cheese but I haven't tried it yet. It does serve better when it's set all day and is cold so you may have to plan ahead, if you have the time. Enjoy!
1 can of whole berry cranberry sauce
1/2 tsp cumin
1 tsp chopped pickled jalapeno slices
1 tsp lemon juice
1 TBS chopped fresh cilantro or 1 tsp dried cilantro (I like fresh better)
Mix everything together and chill until ready to serve. That's it. It takes less than 5 minutes, yeah!