Jalapeno Deviled Eggs from Awesome on 20

Jalapeno Deviled Eggs

Jalapeno Deviled Eggs from Awesome on 20

Last Saturday we had a surprise party. Not the kind where you plan for weeks and weeks and everybody hides and then jumps out and shouts things, hopefully “Surprise!” I’m talking about the kind of surprise party where as you’re going to bed on Friday night your husband tells you that you have to host a birthday party tomorrow.” Um.. okay… Anything else I should know?” Nope. That’s it.

So, if you’re short on cash but overrun with eggs, there’s only one logical solution for an absolutely delicious party snack, spicy deviled eggs. I bought a red jalapeno to make them pretty, but everything else I already had in my kitchen. I never think much about deviled eggs until they’re in front of me. Then I can’t stop eating them, and I remember they are completely awesome.

Jalapeno Deviled Eggs from Awesome on 20

These particular eggs are loaded with flavor and an extra dash of spice. I got a little heavy handed with the cayenne pepper. It happens to the best of us. I also upped the umami factor with a dash of soy sauce since I was all out of Worcestershire. Work with what you got. And make it awesome! Then top it with a bright red slice of jalapeno because you can and you should.

Jalapeno Deviled Eggs from Awesome on 20

The party was awesome. The food was awesome. The drinks were awesome. And most especially, the people were awesome. Many laughs were had. I think that might be the whole point of life.

Jalapeno Deviled Eggs
Yields 12
Spicy deviled eggs are perfect for a party, no matter how long you have to plan.
Write a review
Print
Prep Time
20 min
Cook Time
15 min
Prep Time
20 min
Cook Time
15 min
Ingredients
  1. 6 eggs
  2. 3 tablespoons mayonnaise
  3. 1/4 teaspoon onion powder
  4. 1/4 teaspoon garlic powder
  5. 1 teaspoon dill paste
  6. 1 tablespoon yellow mustard
  7. 1 tablespoon hot sauce
  8. 1 teaspoon soy sauce
  9. 1/2 teaspoon paprika
  10. 1 teaspoon cayenne pepper
  11. Salt and pepper
  12. 1 red jalapeno, sliced thinly
Instructions
  1. Put your eggs into a medium sauce pan and cover them with cold water.
  2. Bring the water to a boil then turn off the heat, put a lid on the pot, and let it stand for 10 minutes.
  3. Drain the hot water and run cold water over the eggs to cool them off. I like to park mine in the fridge for five minutes to help them cool down more quickly.
  4. Peel your eggs and slice them in half lengthwise. Pop the yolks out into a mixing bowl.
  5. Stir together remaining ingredients, except for the jalapeno, until smooth. Taste and adjust seasonings to your liking.
  6. Put your egg yolk mixture into a zip top bag, then cut off a small corner with scissors. Slightly overfill the cavity on your egg white halves.
  7. Garnish each egg half with a slice of jalapeno.
  8. Stash in fridge until you are ready to party.
Adapted from My Year in Meals by Rachael Ray
http://awesomeon20.com/
Check us out at Inside BruCrew's link party
Check us out at Inside BruCrew’s link party
Chocolate Orange Scones from Awesome on 20
« Previous
 
Next »
Bacon-wrapped jalapeno poppers by Awesome on 20

Bacon-Wrapped Jalapeno Poppers

Bacon-wrapped jalapeno poppers by Awesome on 20

Bacon-wrapped jalapeno poppers are my husband’s favorite. That used to make me very sad since I didn’t know how to make them. See, I have a bit of a jealous streak in the kitchen. I become a bit irrational when other women make food that my husband loves. I don’t have a lot going for me. I can’t have my husband thinking about what’s going on in someone else’s kitchen.

It’s probably not normal to get so competitive over vegetables. I just can’t help it.

That’s why I had to learn to make bacon-wrapped jalapeno poppers. It’s vital to the success of my marriage.

Jalapenos

I learned this recipe from the same person who introduced us to breakfast pizza. They’re extremely simple to make and perfect for a party. Don’t tell my husband, though. He doesn’t like to share.

Not being a vegetable eater, I confess I’ve never actually eaten these. Perhaps we should get a word from the expert.

“Amazeballs! They’re creamy with a little heat. They’re the perfect finger food because they don’t fall apart while eating them, and they’re easy to bite through. I can’t stop eating them!”

He’s not kidding. He ate them all in about three hours then was sad that they were all gone. Also, he’s not terribly articulate while playing video games. I should have known.

Bacon-wrapped jalapeno poppers by Awesome on 20

Make bacon-wrapped jalapeno poppers. People will love you for it. 

Bacon-Wrapped Jalapeno Poppers
Yields 12
A spicy, creamy, bacontastic party food and man bait
Write a review
Print
Prep Time
20 min
Cook Time
30 min
Prep Time
20 min
Cook Time
30 min
Ingredients
  1. 8 oz cream cheese, room temp
  2. 1 packet ranch dressing mix
  3. 1/2 cup shredded pepper jack cheese
  4. 6-8 jalapenos (the jalapenos I bought were big, but I still had a little cream cheese left over)
  5. 6-8 slices of bacon
  6. 12-16 toothpicks
Instructions
  1. Preheat oven to 375.
  2. Combine cream cheese, ranch dressing mix, and cheese in a mixing bowl. I used my stand mixer because I'm lazy, but you could mix it by hand.
  3. Cut the stem off of your jalepenos then slice them in half lengthwise. Remove the ribs and seeds. I use a spoon to scrape out the insides. Just make sure you wash your hands a lot. Arrange jalapeno halves on a foil lined baking sheet.
  4. Cut your bacon slices in half.
  5. Fill the cavity in each jalapeno half with the cream cheese mixture, then wrap a half piece of bacon around it and secure with a toothpick.
  6. Bake for 30 minutes or until your bacon has reached desired crispness.
  7. If you want them to be less greasy when you serve them, place them on a wire rack over foil to cool.
  8. These are good hot or at room temperature.
Adapted from Lindsey V.
Adapted from Lindsey V.
http://awesomeon20.com/
Check us out at Chef in Training's link party
Check us out at Chef in Training’s link party
lilikoi curd
« Previous
 
Next »

Backyard Awesome Sauce

Backyard Awesome Sauce

You have all those herbs growing in your backyard, so now what are you going to do with them? Why make an awesome sauce, of course. In fact, let’s go ahead and just call this one Backyard Awesome Sauce.

I’ll tell you how I made mine, but please just take it as an inspiration. I got my idea from the divine Nigella and her salmoriglio sauce from Kitchen. Basically, all you need is garlic, lemon juice, fresh herbs, and extra virgin olive oil. Have fun with the herb combo, but most importantly, use what’s fresh and hopefully growing at your house. I used Italian parsley, oregano, and basil.

Fresh Herb Sauce

And once you’ve made it, the possibilities are endless. You can throw it on a sandwich, drizzle it over grilled meat, toss it with some pasta and Parmesan cheese, or just dip some nice crusty bread in it. I mean, you can basically stick this stuff anywhere.

The flavor is fresh and vibrant. It just tastes like green. I like to pretend I’m fancy and French and involve some baguette action, along with some charcuterie (a fancy word for salami) and some difficult to pronounce cheese  Throw in a glass of white wine and some Carla Bruni, and I might as well dust off the black beret I used to wear in high school. No joke. That really happened.

You can throw this together in about ten minutes then mix and match it for days of tastiness. How awesome is that?

Backyard Awesome Sauce with Fresh Herbs

Backyard Awesome Sauce
Yields 1
A quick and fresh sauce made with herbs from your own backyard
Write a review
Print
Prep Time
15 min
Prep Time
15 min
Ingredients
  1. 2 cloves garlic, peeled
  2. 1 tsp coarse salt
  3. 30 grams fresh herbs (I used ten each of oregano, basil, and Italian parsley)
  4. 4 Tbsp lemon juice (don’t skimp, it really brightens the flavor)
  5. 1/3 cup extra virgin olive oil
Instructions
  1. Put the garlic, salt, herbs, and lemon juice into your food processor and switch it on for about 20 seconds, or until everything is nice and pasty. You may need to scrape down the sides and give it a few more pulses.
  2. With the processor running, drizzle in your extra virgin olive oil. Process until it emulsifies, aka, turns into sauce.
  3. Drizzle over just about anything savoury that you’d like to make herby and delightful.
Adapted from Kitchen by Nigella Lawson
http://awesomeon20.com/
 

Related Posts Plugin for WordPress, Blogger...