Appetizer: Grilled Stuffed Jalapeno Chilis

These were the star of dinner last week! They were easy and incredibly delicious. Don’t skip the sauce – it took the dish to a whole ‘notha level. The grill flavor and the melty, cheesy goodness with the slight heat/spice was perfection. The grilling of the jalapeno made these less spicy than I would have expected. The recipe says this serves 4 but really, this easily served 8 for us. Just writing this post makes me want to go make more – a winning recipe from Bobby Flay!

GRILLED STUFFED JALAPENO CHILIS W/GRILLED RED PEPPER-TOMATO SAUCE
From Bobby Flay/Food Network
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8 ounces cream cheese, at room temperature
4 ounces soft goat cheese
4 ounces shredded aged white Cheddar cheese (I used regular sharp cheddar)
2 ears corn, grilled in husk and kernels removed
2 green onions, thinly sliced
Salt
Freshly ground black pepper
12 jalapeno chiles, halved, stemmed and seeded
1 heaping tablespoon ancho chili powder
Grilled Red Pepper-Tomato Sauce, recipe follows

Heat grill to medium.

Whisk together the cream cheese and goat cheese in a medium bowl until smooth. Fold in the Cheddar, corn and green onions and season with salt and pepper. Fill each jalapeno half with about 2 tablespoons of the mixture and sprinkle the top with some of the ancho powder.

Place on the grill, filling-side up and cook until slightly charred and tender, about 7 to 8 minutes. Spoon the red pepper sauce onto a platter and top with the jalapenos.

GRILLED RED PEPPER-TOMATO SAUCE

2 red peppers, grilled, peeled and chopped
2 plum tomatoes, grilled until charred on all sides, and coarsely chopped
2 tablespoons red wine vinegar
1 tablespoon honey
1/4 cup chopped fresh cilantro leaves
1/4 cup olive oil
Salt
Freshly ground black pepper

Combine the pepper, tomatoes, vinegar, honey and cilantro in a food processor and process until smooth. With the motor running, slowly add oil and season with salt and pepper.

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Healthy Living: Black Bean Dip

Looking for a healthy dip alternative? I was – I wanted a guilt free dip that I could enjoy with vegetables or for a treat with tortilla chips. This recipe is the result and I was so pleased with the delicious, easy, healthy dip created with such simple ingredients!

BLACK BEAN DIP
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2 cans black beans (1 drained, 1 not)
1/2 c. cilantro
1/2 tsp. lime zest
juice of 1 lime
1 jalapeno, cut into large chunks
1/2-1 tsp. salt

Combine all ingredients in a food processor or blender. Process until smooth and creamy. Chill before serving or serve at room temperature. Serve with prepared vegetables or tortilla chips. Enjoy!

Superbowl Snacks: Jalapeno Dip

We are being pounded with bad weather and ice here in Indiana and sadly, that means I don’t have a picture of this for you today – I simply didn’t have all of the ingredients on hand to make a batch. But, I have made it several times and I will add a picture as soon as I am able.

My family and friends can vouch for the delicious goodness of this recipe! I first had Jalapeno Dip this fall – my boss made something similar for an open house we had at work. It is not low in fat or calories so if you want a healthy superbowl party, look elsewhere.  But it is so easy and so popular with everyone – you may become a celebrity with this dip! 🙂 Oh and you can easily halve this recipe…but you won’t want to!

JALAPENO DIP
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2 (8 ounce) packages cream cheese, room temp
1 cup mayonnaise
1 cup shredded Monterey Jack or Cheddar Cheese 
1/2 cup Parmesan cheese
1 (4 ounce) can chopped green chilies
1 (4 ounce) can sliced jalapenos – double if you want it spicier
1 cup bread crumbs (panko or regular)
1/2 cup Parmesan cheese
1/2 stick butter, melted

In a food processor, add the first 6 ingredients and process until smooth. You do not need to drain either can of peppers. Spread the dip into a greased 2-quart casserole. In a bowl, mix breadcrumbs, Parmesan cheese, and melted butter; mix well. Sprinkle crumb mixture evenly over the dip and bake in a preheated 375 degree F. oven for about 20 minutes. You want the top to get browned and the dip to be heated through and bubble gently on the edges.

Do not over cook this dish or the mayonnaise with separate and you will have a grease puddle in your dip. Serve with Butter crackers or a thinly sliced French baguette (my personal favorite).

Weekend Fare: Black Bean Salad

The recipe I’m sharing today actually came from the April issue of Food Network Magazine. It easy, fresh, and delicious! I had never tried watercress and decided to go ahead and add it as called for in the recipe and it was so good. I will definitely be buying it again.

This would be perfect with grilled chicken or a white fish if you want to dress it up a little. You could also use it as a side dish or as serve it with pita bread, tortilla chips, or crusty bread as a main dish. It’s great for the weekend and once spring hits, I always start craving fresh vegetables and salad!

BLACK BEAN SALAD
(adapted from Food Network Magazine, April 2010)
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2 garlic clove, minced
1 jalapeno, seeds removed and diced
1 tsp. cumin seed
2 tsp. olive oil
1 – 15 oz. can black beans, rinsed
1 1/2 c. cucumber diced (I like the English ones)
1 1/2 c. grape tomatoes, halved (I used cherry and quartered them)
4 scallions, chopped
1/2 c. cilantro, chopped
Juice of 1 lime
1 bunch watercress (I used mostly the leaves and not much stem)
Salt to taste

Heat garlic cloves, jalapeno and cumin seeds in a skillet with olive oil over low heat, 5 minutes. Toss a can of black beans, diced cucumber, tomatoes, scallions, lime juice and cilantro in a bowl. Add the hot garlic mixture to the beans. Season with salt and toss with watercress. Serves 4-6.