Monthly Archives: September 2011

THE AMAZING GRILLED CHEESE!

Why, hello there! We haven’t spoken in quite some time. I’ve been super busy because I got a FULL TIME JOB! Heck yeah!! Go me! It’s hard enough finding a job out there now-a-days, but to find one you actually enjoy… that’s an epic feat. OK, so I am bringing sexy back with this recipe. Do you love jalapeno poppers? I know I do, especially the ones that are double fried. Yeah. Ask your server about it next time. FOR. REAL. Well, since I have an affinity for jalapeno poppers and since I stumbled upon this recipe, I’m putting it out there for you. It is so freakin’ good! So here’s the recipe and some pictures.

Jalape├▒o Popper Grilled Cheese Sandwich

Servings: makes 1 sandwich

Prep Time: 34 minutes
Cook Time: 6 minutes
Total Time: 40 minutes

Ingredients
  • 2 jalapeno peppers, cut in half lengthwise and seeded
  • 2 slices sour dough bread
  • 1 tablespoon butter, room temperature
  • 1 tablespoon cream cheese, room temperature
  • 1/4 cup jack and cheddar cheese, shredded
  • 1 tablespoon tortilla chips, crumbled
Directions
  1. Place the peppers on a baking sheet with the cut side facing down.
  2. Place the baking sheet on the top shelf in the oven and broil until the outer layer of the skin has blackened, about 8-14 minutes.
  3. Place the peppers on a separate plate and let them cool until you can handle them, about 20 minutes.
  4. Remove the skins from the peppers. The skins should easily “pinch” off.
  5. Assemble sandwich and grill until golden brown and the cheese has melted, about 2-3 minutes per side.

(That last step should be pretty self explanatory, but for those of you who need a map when it comes to the kitchen, here’s what you do…Butter the pan side of both slices of bread, spread your cream cheese on one piece of bread, place jalapenos on top of that, sprinkle shredded cheese and tortilla chips. Place other piece of bread on top, press down, place on griddle and GO TO TOWN!)

SHAZAAM! If that’s not the best dang grilled cheese you ever done had, I will stop talkin’ like a crazy hick!

Another picture you say? My pleasure!



Holy Moley! So good! I. MUST. EAT. NOW.

Enjoy and happy kitchening!

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Brent’s Chicken Chili

It’s finally Fall here in Atlanta. At least I hope so. But, these past few days sure have felt like Fall and they’ve made me want chili┬áreally bad. I was telling my boyfriend last night about the many status updates on Facebook I saw of people making chili for dinner. We got into a long conversation about how when we first started dating 3 years ago we made chili all the time. Well, it’s that time again, folks. CHILI TIME! I’ve been to lots of chili cook offs, I’ve even hosted a few at my house, and you know who wins everytime for the best chili? BRENT! So, without his permission, I am giving you his recipe. Sorry, Brent ­čśŽ

(He’ll get over it, because he loves me!)

Brent’s Chicken Chili

Ingredients:

  • 2 large chicken breasts, cubed
  • 1 can black beans, unflavored
  • 1/2 cup jalapeno, chopped
  • 1 can diced tomatoes
  • 1 packet chili seasoning

Directions: In one deep pan, blend the black beans, jalapeno, tomatoes and chili┬áseasoning. Heat on medium/high. Cook the cubed chicken in a separate pan. Stir the black bean mixture every now and then so it doesn’t stick to the pan. After chicken is cooked completely through, mix in with bean mixture. Stir and continue on medium/low heat. Serve hot with crackers, Fritos, sour cream… whatever fixins you want to use.

Have fun and Happy Kitchening!

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Pizza Dip

Hey everyone! I hope everyone has had a great week/weekend. I have a really great recipe for you guys today. It’s super easy and really delicious. My mom used to make this during football season and I figured since Labor day is tomorrow and most people will be having a cookout, this recipe is perfect. You’ll only need 5 ingredients, too. How awesome is that?

So here’s what you’ll need

Ingredients:

  • Cream cheese, 1 block
  • Pizza sauce
  • Pepperoni
  • Black olives, sliced
  • Shredded Mozzarella cheese
  • Fritos Scoops

Directions: In a small rectangular Pyrex dish spread cream cheese into an even layer to coat the bottom of the dish. Pour enough pizza sauce on top of that layer to coat. Sprinkle a generous amount of mozzarella cheese on top of the pizza sauce layer. Layer pepperoni in even lines on top of the mozzarella cheese. Sprinkle black olives and top with more mozzarella cheese. Bake in the oven at 350 degrees for 15 minutes. Serve HOT!

If you’d like, you can sprinkle basil, oregano and garlic salt on the top of the dip. It adds a really great Italian flavor to the dip.

This recipe goes best with scoop style Fritos. I’ve tried tortilla chips but they break too easily. This recipe is super easy and so freakin’ tasty!

Enjoy, Happy Kitchening and have a safe Labor Day!

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