Happy Hour: Jalapeño Margarita

Why choose between green juice and a margarita when you can have both in a spicy-savory jalapeño margarita? This one's made with celery leaves and lime juice.

This is the perfect drink for someone who tends to sway toward more savory drinks, like salty dogs or balsamic bloody Marys. However, a sugar rim could tone down the spice and acidity, so feel free to sub that instead of the salt. Serve it in a pitcher to make it fit for a crowd. To look at this picante Margarita recipe, read more.

Recipe Notes

For an extra punch of color and flavor, reserve the juiced limes and add them back into the pitcher before serving.

For a sweeter beverage, rim the glasses in sugar rather than salt.

Ingredients

1 jalapeño, stem and seeds removed
1 handful of celery leaves
4 limes, juiced
8 ounces tequila
4 ounces orange liqueur
Ice
Salt

Directions

Pulse jalapeño, celery leaves, lime juice, tequila, and orange liqueur in a blender. Pour over a pitcher filled with ice.Serve on the rocks in salt-rimmed glasses.

Serves 4.

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Stuffed Jalapeños with Gorgonzola and Bacon plus 10 Jalapeño Popper Recipes

If you follow me on Instagram, you may have seen these Jalapeno Hotties before.

It was another game day, I think you’ve heard of it, a little thing called the Superbowl, you remember…where Beyonce outperformed every other two-legged being on the planet? We had a couple of friends over, made some grub and ate and drank our fill.

While the centerpiece of that dinner was my dad’s classic Daddy’s Hamburgers, these Stuffed Jalapenos with Gorgonzola and Bacon have been weighing heavy on my mind. My friend Angie showed up with a gorgeous baking sheet full of them, and you can rest assured, there was not a single one left within a half hour of them exiting the oven.

Ever since then, this recipe has been tugging at my stomach strings. It’s one of those you keep telling yourself, “No, no, no. You don’t need to make those. Eat kale instead. Have an apple. Juice a beet.”

What do I say to that? Take one guess. Or should I say, take one look.

With another big playoff game putting an end to the build up of March Madness (BTW, why do they confuse us by pushing the orange ball finale into April?) I laugh in the face of the notion of eating anything too calorie conscious while cheering on cute college boys in shorts.

We all have our vices. I have several. Cheese and The Real Housewives of Beverly Hills are at the top of my list and are not mutually exclusive.

Those RHOBH can get preeeeety cheesy. And I LOVE them for it.

When I texted Angie for the recipe for her hottie poppers she said to use a plain cream cheese for the stuffing. But since I had a wedge of creamy gorgonzola in the fridge that needed something yummy to decorate I figured adding it to the cream cheese couldn’t hurt anything, now could it?

Hello, delish! The addition of gorgonzola—a sharp but somewhat sweeter blue veined cheese that hasn’t been aged as long as a more common blue cheese—gives a tart flavor that when coated with a swath of barbeque sauce becomes a sticky sweet, tart and blue spiced up treat.

A few recipe notes:

1. If you’re looking for a little more heat, don’t remove all of the veins of the jalapenos or maybe keep a few sprinklings of seeds. That’s where all the heat lives. Which leads me to the reason for my next tip.

2. When seeding these hotties, consider using food handlers gloves. I didn’t, and neither did Smudge as she was saving seeds to plant in the garden, which resulted in a half hour of her walking about with a wash cloth pinned to her eye and ice cubes soothing the burning side of her mouth and then my mouth catching on fire every time I licked the cream cheese mixture from my fingers. It’s your choice.

3. If you really want to try something utterly decadent, think about adding lump crab meat or chopped shrimp or even diced chicken to the cream cheese mix. Dinner done.

4. I have a few leftovers I’m coveting and have a secret plan for. I’m going to boil up a pot of pasta, chop up the leftovers, and wha-la! Pasta ala Popper will soon be born.

Stuffed Jalapenos with Gorgonzola and Bacon

Ingredients

8 ounce package cream cheese, at room temperature 1/2 cup honey sweetened barbeque sauce Instructions

Preheat the oven to 400 degrees F. Slice the jalapenos in half from the stem to the point and using a sharp paring knife cut around all of the seeds and stems then using a small spoon, scoop out all of the insides. Set the jalapeno halves on a baking sheet lined with foil cut side up. Stir the softened cream cheese in a small bowl. Crumble the Gorgonzola cheese into the cream cheese and stir gently to combine then spoon into the jalapeño halves. Slice the bacon strips in half lengthwise and then wrap each jalapeño with a slice of bacon. Slather a bit of barbeque sauce on each of the bacon slices and then sprinkle a few additional crumbles of Gorgonzola on top. Bake for 25-30 minutes or until bacon crisps up to your liking. Remove from oven and serve warm.http://www.foodiecrush.com/2013/04/stuffed-jalapenos-gorgonzola-bacon-recipe/Who knew there was so much variety in a Jalapeño Popper? I took a tour of some great food blogs and discovered 10 great takes I knew you needed to see. See them, taste them. Enjoy.

If you’ve ever met Chung-Ah in person you know she has just as much firecracker firepower as Damn Delicious’ Three Cheese Jalapeño Poppers. And panko. I love panko.

Julie gives her jalapeños a warm little sweater that is sure to warm things up with The Little Kitchen’s Jalapeño Poppers in a Blanket

It might have been the heat from The Wicked Noodle’s Super Sexy Stuffed Jalapeños with Cilantro Sauce that put a flame to her fire in Kristy’s blog post.

Meagan puts a sweet and chunky spin on this spicy app round up with Scarletta Bakes Sweet Potato Jalapeño Poppers

Jackie knows how to keep it short and sweet, with some fiery heat thanks to Domestic Fits Roasted Jalapenos with Bacon Jam & Goat Cheese

Stephanie kicks up the Asian flavors thanks to dynamite sauce, taking them center court with Life Tastes Like Food’s Crab and Cream Cheese Stuffed Jalapenos

This remake of TGIF’s fried poppers stray far from the fryer and straight into the oven with Honey What’s Cooking’s Baked Jalapeno Poppers Stuffed with Cream Cheese

Rachel keeps the flavors fresh, and crunchy too with Baked by Rachel’s Bacon Corn and Salsa Stuffed Jalapenos

Krista gives an Italiano spin to everyone’s favorite spiced up app in Budget Gourmet Mom’s Pizza Stuffed Jalapeno Poppers

Just because you’re vegan doesn’t mean you can’t partake of the poppers, like these Vegan Jalapeno Poppers thanks to Kathy with Lunch Box Bunch

 Thanks for reading and please keep in touch by subscribing to FoodieCrush and follow me on Twitter, Facebook, Pinterest. This site includes affiliate shopping links of which I receive a small percentage of sales to allow me to create new and special content like this for my readers, so thank you for your support. All opinions are my own.

Tagged as: appetizer and s, bacon, cheese, cream cheese, gorgonzola, mexican, spicy, stuffed jalapenos

View the original article here

Stuffed Jalapeños with Gorgonzola and Bacon plus 10 Jalapeño Popper Recipes

If you follow me on Instagram, you may have seen these Jalapeno Hotties before.

It was another game day, I think you’ve heard of it, a little thing called the Superbowl, you remember…where Beyonce outperformed every other two-legged being on the planet? We had a couple of friends over, made some grub and ate and drank our fill.

While the centerpiece of that dinner was my dad’s classic Daddy’s Hamburgers, these Stuffed Jalapenos with Gorgonzola and Bacon have been weighing heavy on my mind. My friend Angie showed up with a gorgeous baking sheet full of them, and you can rest assured, there was not a single one left within a half hour of them exiting the oven.

Ever since then, this recipe has been tugging at my stomach strings. It’s one of those you keep telling yourself, “No, no, no. You don’t need to make those. Eat kale instead. Have an apple. Juice a beet.”

What do I say to that? Take one guess. Or should I say, take one look.

With another big playoff game putting an end to the build up of March Madness (BTW, why do they confuse us by pushing the orange ball finale into April?) I laugh in the face of the notion of eating anything too calorie conscious while cheering on cute college boys in shorts.

We all have our vices. I have several. Cheese and The Real Housewives of Beverly Hills are at the top of my list and are not mutually exclusive.

Those RHOBH can get preeeeety cheesy. And I LOVE them for it.

When I texted Angie for the recipe for her hottie poppers she said to use a plain cream cheese for the stuffing. But since I had a wedge of creamy gorgonzola in the fridge that needed something yummy to decorate I figured adding it to the cream cheese couldn’t hurt anything, now could it?

Hello, delish! The addition of gorgonzola—a sharp but somewhat sweeter blue veined cheese that hasn’t been aged as long as a more common blue cheese—gives a tart flavor that when coated with a swath of barbeque sauce becomes a sticky sweet, tart and blue spiced up treat.

A few recipe notes:

1. If you’re looking for a little more heat, don’t remove all of the veins of the jalapenos or maybe keep a few sprinklings of seeds. That’s where all the heat lives. Which leads me to the reason for my next tip.

2. When seeding these hotties, consider using food handlers gloves. I didn’t, and neither did Smudge as she was saving seeds to plant in the garden, which resulted in a half hour of her walking about with a wash cloth pinned to her eye and ice cubes soothing the burning side of her mouth and then my mouth catching on fire every time I licked the cream cheese mixture from my fingers. It’s your choice.

3. If you really want to try something utterly decadent, think about adding lump crab meat or chopped shrimp or even diced chicken to the cream cheese mix. Dinner done.

4. I have a few leftovers I’m coveting and have a secret plan for. I’m going to boil up a pot of pasta, chop up the leftovers, and wha-la! Pasta ala Popper will soon be born.

Stuffed Jalapenos with Gorgonzola and Bacon

Ingredients

8 ounce package cream cheese, at room temperature 1/2 cup honey sweetened barbeque sauce Instructions

Preheat the oven to 400 degrees F. Slice the jalapenos in half from the stem to the point and using a sharp paring knife cut around all of the seeds and stems then using a small spoon, scoop out all of the insides. Set the jalapeno halves on a baking sheet lined with foil cut side up. Stir the softened cream cheese in a small bowl. Crumble the Gorgonzola cheese into the cream cheese and stir gently to combine then spoon into the jalapeño halves. Slice the bacon strips in half lengthwise and then wrap each jalapeño with a slice of bacon. Slather a bit of barbeque sauce on each of the bacon slices and then sprinkle a few additional crumbles of Gorgonzola on top. Bake for 25-30 minutes or until bacon crisps up to your liking. Remove from oven and serve warm.http://www.foodiecrush.com/2013/04/stuffed-jalapenos-gorgonzola-bacon-recipe/Who knew there was so much variety in a Jalapeño Popper? I took a tour of some great food blogs and discovered 10 great takes I knew you needed to see. See them, taste them. Enjoy.

If you’ve ever met Chung-Ah in person you know she has just as much firecracker firepower as Damn Delicious’ Three Cheese Jalapeño Poppers. And panko. I love panko.

Julie gives her jalapeños a warm little sweater that is sure to warm things up with The Little Kitchen’s Jalapeño Poppers in a Blanket

It might have been the heat from The Wicked Noodle’s Super Sexy Stuffed Jalapeños with Cilantro Sauce that put a flame to her fire in Kristy’s blog post.

Meagan puts a sweet and chunky spin on this spicy app round up with Scarletta Bakes Sweet Potato Jalapeño Poppers

Jackie knows how to keep it short and sweet, with some fiery heat thanks to Domestic Fits Roasted Jalapenos with Bacon Jam & Goat Cheese

Stephanie kicks up the Asian flavors thanks to dynamite sauce, taking them center court with Life Tastes Like Food’s Crab and Cream Cheese Stuffed Jalapenos

This remake of TGIF’s fried poppers stray far from the fryer and straight into the oven with Honey What’s Cooking’s Baked Jalapeno Poppers Stuffed with Cream Cheese

Rachel keeps the flavors fresh, and crunchy too with Baked by Rachel’s Bacon Corn and Salsa Stuffed Jalapenos

Krista gives an Italiano spin to everyone’s favorite spiced up app in Budget Gourmet Mom’s Pizza Stuffed Jalapeno Poppers

Just because you’re vegan doesn’t mean you can’t partake of the poppers, like these Vegan Jalapeno Poppers thanks to Kathy with Lunch Box Bunch

 Thanks for reading and please keep in touch by subscribing to FoodieCrush and follow me on Twitter, Facebook, Pinterest. This site includes affiliate shopping links of which I receive a small percentage of sales to allow me to create new and special content like this for my readers, so thank you for your support. All opinions are my own.

Tagged as: appetizer and s, bacon, cheese, cream cheese, gorgonzola, mexican, spicy, stuffed jalapenos

View the original article here

Bacon-Wrapped Jalapeño Poppers: A No-Fuss Snack For Game Day!

Bacon-wrapped anything is delicious, so it goes without saying that these jalapeño poppers - which are stuffed with herbs and cheese, then wrapped with an entire slice of bacon each - are over the top. Despite sounding indulgent, they're incredibly easy to make and perfect for a game-day party. Learn the tricks to prepping them, like how to keep the heat in check and avoid messy oven explosions, when you watch the video.

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Artichoke and Jalapeño Ranch Dip

I don’t know about you, but this is the time of year that all the delicious holiday recipes start to creep up on me. They tend to creep in places I’d rather not be crept up on, if you know what I mean. Parties, get-togethers, and food gifts … you know how it goes. It’s easy to get lost in all the deliciousness and forget the consequences of all those tasty bites.

But all those tasty bites are so hard to resist, right?

When I came across this recipe of Jen’s for Artichoke and Jalapeño Ranch Dip, I was hooked right away. But when I saw that it was actually a healthy dip, my guilt-ridden thighs did a happy jiggle.

Yes, my thighs jiggle. Sigh.

This dip is so tasty and full of flavor. With Greek yogurt, ranch seasoning, chunky artichokes, and jalapeños, you’ll never notice the missing calories. 

You’ll need: Greek yogurt, mayonnaise, cream cheese, ranch seasoning, canned artichokes, pickled jalapeños, and Parmesan cheese.

Preheat oven to 350ºF. Spray an oven safe baking dish with cooking spray. In a bowl, mix together yogurt, mayonnaise, cream cheese and ranch seasoning.

Mix everything until well combined.

Now roughly chop your artichokes.

Stir in the artichokes, jalapeños, and jalapeño juice. You can add more juice depending on how spicy you want your dip.

Pour the mixture into your baking dish, and sprinkle the Parmesan cheese over the top.

Bake for 30 minutes until the cheese is bubbly.

Now dive in with a nice, crunchy chip. Yum!

I’m so glad Jen shared her delicious recipe with us. This will be a great snack addition to any party spread. It would be just as delicious slathered on a chicken wrap, or grilled up in a toasty sandwich. There are so many possibilities! Head on over and visit Jen’s blog, Peanut Butter & Peppers, where she shares her weight loss story and lots of fabulous looking healthy recipes.

A hot, creamy, cheesy, spicy dip made with artichokes, jalapenos, cream cheese and ranch seasoning.

Preheat oven to 350ºF. Spray an oven safe baking dish with cooking spray.

In a bowl, mix together yogurt, mayonnaise, cream cheese and ranch seasoning, until incorporated. Stir in artichokes and jalapenos. Add juice from jalapenos, to taste, adding more for a spicy dip. Sprinkle top with Parmesan cheese.

Place in oven and bake for 30 minutes until cheese is bubbly.

1 cup Greek Yogurt, Plain½ cups Mayonnaise, Reduced Fat4 ounces, weight Cream Cheese, Fat Free, Room Temperature2 Tablespoons Ranch Seasoning (I Used Hidden Valley)14 ounces, weight Canned Artichokes, Drained, Roughly Chopped½ cups Jalapenos, Pickled, Drained, Sliced2 Tablespoons Jalapeno Juice From The Jar (to Taste)2 teaspoons Reduced Fat Parmesan Cheese

_______________________________________

Amber is a stay at home mom who lives in the heart of the Missouri Ozarks. It’s a long way from where she grew up, in Wales (yes, way over in the U.K.). The recipes in her blog Sprinkled with Flour include her original creations as well as her family recipes. Go check them out!

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