Bacon-Wrapped Jalapeno Poppers

I've always loved jalapeno poppers. I've been seeing more posts on simply cutting them in half, which is brilliant. It is too hard to try and slit, remove seeds, and stuff. And then too, your first bite bursts it open and cheese oozes out all over. So this is now my "keeper" of an appetizer recipe!

Lonely, bacon-wrapped jalapeno popper

I saved out two for a picture, but Monte ate one. I made two batches in the past week. We were invited to new neighbors for grilled hamburgers and I brought the appetizer. Then Sunday, Dawson with some of his wife, Sarah's, family and neighbors, came to do Ukrainian eggs and a meal (see my post on Ukrainian egg dyeing tutorial). Dawson pulled the stored box of dyes from the garage, set it up and cleaned it up - thank you Dawson!

I made a meal of roasted brined chickens over a bed of roasting veggies, salad with homemade salad dressings (one a dairy kefir caesar I love, and need to post about), and homemade bread. But I did the jalapeno popper appetizer first while prepping the chickens and veggies.

Bacon-Wrapped Jalapeno Poppers

About a dozen jalapenos - stem, cut in half, and de-seed (wear gloves!)
8 oz of cream cheese, room temp
1 cup shredded cheddar cheese
1# bacon - cut in half

Fill each pepper half by pressing in the cream cheese and then press on the grated cheese. Wrap each with bacon half, stretching it to wrap around once or twice, ends to the back, and set on baking pan to bake at 450 degrees till bacon is done - about 15-25 minutes. Serve.

I usually buy everything organic or pastured. Our Costco carries the Kerry Gold Irish Cheddar Cheese (as too, their butter) which is pastured - and I stock up on them! I also get bacon without the nitrates, hormones and antibiotics as well.

Shared with: Simple Lives Thursday, Homestead Barn Hop, Granny's Vitals, Food Renegade, Tasty Traditions, Clever Chicks Blog Hop, Traditional Tuesday

Chile Rellenos Casserole

Chile Rellenos Casserole with Grass-Fed Beef

For starters, I had to google chili vs chile, cuz I've always written 'chili', as does my Mom. I think of 'Chile' as the country. And then there's the Red Hot Chili Peppers band. So what's the verdict? The Spanish word is 'chile'. 'Chili' is the American version, having gotten started from Chili con Carne.

Back to my Mom . . . she's made Chile Rellenos Casserole for years. It's thee best! I put it in my cookbook. Tho I have all her ingredients right, my instructions are too vague. But I'm going to mess you up some more in this post cuz I still didn't follow her instructions, which I recently asked for again.

We have company. I made the rellenos for supper, along with what our company always request and call, "Killer guacamole". But I wanted to add our great grass-fed ground beef. I googled chile rellenos and after 6 google pages . . . they were all made with milk and flour! I knew my mom used chicken broth and masa harina for the thickening. So I returned to her recipe and added the beef. I'll tell you her recipe, and too, tell you what I did, changing it.

My Mom's Chile Rellenos Casserole Ingredients

Preheat oven to 350 degrees
1 27oz can whole green chilies
1lb grated cheese - like a mix, but moreso jack - I used pepper jack
7 large eggs
1 cup chicken broth
5 Tb Masa Harina
4 Tb parmesan
1/2 Tb baking powder
3/4 tsp salt

The chilies are opened out and make up 3 layers in a 9x13 baking dish with grated cheese between. Then the rest of the ingredients are mixed together and poured over the top. Bake until set, about 30-45 minutes.

Marinara Sauce
Simmered and put on top last 10-15 minutes of baking-
1 cup tomato sauce
1/2 cup chicken broth
1/2 cup chopped onion and garlic clove sauted in some olive oil
1/2 tsp salt
1/4 tsp pepper
1/4 tsp marjoram
1/2 tsp oregano

Browning grd beef and onion

NOW, what did I do? I started browning 1 lb of ground beef and added 1 onion chopped, eventually adding several minced garlic (I always add more than any recipe calls for!!!).

Now I don't use canned chilies. That would sure be darned easy!!!! But oh the taste . . . and the fragrance of the vehicle every late summer . . . when I get a bushel of chilies and have them roasted. Once home, I freeze about 3 chilies per little baggy - that's about the equivalent of 4oz of chilies. And don't remove the blackened skins. I remove those as I use them. So for this recipe? I had to slip the blackened skins and too the seeds of seven baggies of chilies!

Roasted Anaheim Chilies I freeze every Fall - removing skins and seeds

And then I start the layering of chilies and cheese. I added half of the browned meat in the middle layer. Then added a 15 oz can of diced tomatoes and 1/2 cup of chicken broth to the 1/2 of beef left in the pan to start cooking down to add at the end. I added 2 Tb of the masa to this mixture as well as my mom's suggested spices . . . Except I don't usually have marjoram, so added extra oregano (I find them rather similar).

Bottom layer of green chilies

Added 1/4-1/3 of the grated pepper jack cheese

Another chile and cheese layer with browned grd beef and onion

Added can of diced tomatoes to 1/2 of left beef mixture to cook down

Third layer of chilies and cheese. Added last of grd beef with tomato mixture to the top and more cheese

Whisked together eggs, 3 Tb Masa, 1 Cup chicken broth, salt and baking powder and poured over the rellenos layers

I added my Mom's parmesan cheese suggestion to the very top.

We had this heated up for lunch today and it was even better!

I have made my own fresh Masa. If requested, I could post the recipe. It's a soaking of corn kernels in pickling lime water all day or night, and then ground fine. It's usually left fresh for corn tortillas and tamales. I've not tried drying it. I just freeze it in small useful portions. If you've ever had fresh corn tortillas from fresh masa . . . to die for!!!!!!

Shared with: Frugally Sustainable, Food Renegade, Make Your Own Monday, Holistic Squid, Works for Me Wednesday, Whole Foods Wednesday, Thank Your Body Thursday, Tasty Traditions, Traditional Tuesday, Slightly Indulgent Tuesday, Fat Tuesday, Real Food Wednesdays, Simple Lives Thursday, The Homestead Barnhop, Clever Chick Barn Hop

Beef and Bean Wedges ... or Pizza?

I just did a post on how to cook grass-fed beef. It is a different animal! The ground beef is AWESOME. Though a drier meat without the fat developed from feed lot grains (all genetically modified unless organic beef), the ground beef can be used in all recipes. For hamburgers I hate to adulterate too much since the beef flavor is exceptional, but they are drier, so I've started adding a few tablespoons of melted butter (organic or pastured) to a pound of meat.

Beef and Bean ... Pizza?

Last night I made up a recipe we liked. It's a keeper and a very easy quick meal.

BEEF AND BEAN WEDGES
1# of ground beef
1 15oz can of spiced beans (I used Annie's refried beans with green chilies)
1/2 cup Masa Harina
1/4 cup melted butter
1/2 tsp each of salt and pepper
Juice from 1 lime

Mix this together well, spread and press flat and even on a pizza pan 12-14". Bake at 375 degrees 15-20 minutes till beef no longer is pink. Sprinkle on 1/4#, about 1 cup, of pepper jack cheese and bake another few minutes. I wanted it to brown a bit, so broiled it. Then add some chopped green onion and tomatoes and serve. We ate it with a salad.


A recipe I found that gave me the idea probably used regular beans. When it suggested 'spiced', I thought of the refried beans I keep stocked for quick bean tostadas. The recipe also used a cup of a cornbread mix. I don't keep mixes in my pantry since I cook from scratch. So what to use . . . Sticking with the Mexican theme of the beans I decided on the Masa Harina. I suppose you could use cornmeal. Most mixes also include some flour and baking powder, and of coarse shortening. I bet fresh or frozen corn could be good too (tho it'll give off some liquid, maybe requiring a bit longer cooking. A dollop of homemade yogurt could be good on top when serving.

Shared at: Dandelion House, Six Sisters Stuff, Frugally Sustainable, Food Renegade, Simple Lives Thursday, Tasty Traditions, Real Food Wednesday, Slightly Indulgent Tuesday, Traditional Tuesday, Fat Tuesday, Monday Mania

Crustless Quiche (can add zucchini/green chillies ...)

Mistress Karey,

somewhat contrary,

how does your garden grow?



I've been harvesting zucchini and beans primarily. Next week will be the broccoli. I planted more salady type seeds all over in gaps - next to the greenhouse too. It's a southern exposure and a warmer mini-climate than the rest of my gardens. I had a cold frame there that kept us in greens thru most of the winter. I'm making a pvc pipe protection for that space now. It's a raised bed lined with rocks and I think I'll put water bottles in it for further warmth.

Elk are bugling. We've had a bear visitor. It's cooling off. Supposed to go down to 36 degrees tonight. We've got guests again. Three men. One, Monte's long time partner in geology, Stan from AZ, gets the guest room. Two new acquaintances from California say they want to sleep in the bunk house! We'll see ... I'm waiting on going out to eat - they want to treat me. Tomorrow I cook.



I'm a MOPS (Mothers Of Preschoolers) Mentor Mom - been one for almost ten years now. The new year has begun. I brought an egg dish I somewhat created. I had to take a small bit to taste and see if it was good ... it's a keeper. What I added was a grated zucchini and chopped roasted green chilies.



I always get a bushel of green anahiem chilies roasted about this time of year. LOVE that smell in the vehicle! I bag up 3 chilies per sandwich bag and put about 8 of those sandwich bags in a gallon ziplock bag for the freezer. The 3 chilies are the equivalent of a 4oz can of chilies. I don't remove the blackened skins till I'm ready to use the chilies, and then chop or use them whole.

Crustless Quiche

1/2 C butter, melted (could probably use oil)

1/2 C flour (I've used whole wheat, spelt, or even masa)

1 C milk

6 lg eggs

1 pint ricotta cheese

1 tsp baking powder

1 tsp salt



Mix all this together and pour over 1# grated cheese (like jack - I typically have colby-jack) in greased 9x13 baking dish.

Bake 45-60 minutes at 350 degrees.



Like I said, I put a grated zucchini and 4 oz chopped green chilies in the greased dish, and then put in the grated cheese. I left out a cup of the cheese to sprinkle on top. Pour the egg mixture over the cheese, mix it around a bit. Top with the extra cheese and bake.



I'm betting all kinds of things could be added to this dish. Like you could use cottage cheese instead of ricotta. Cumin could be added, and maybe cilantro. Or go a more Italian route with basil and zucchini and tomato and some parmesan cheese on top. Alone as is it's a great brunch dish!



This Velveteen House is turning moreso into a retreat center for science, with me on call for cooking. I often get paid in some way. I like it. Young adults are less frequent now that Dawson's living by school.

Mexican Flan or Caramel Custard

Whenever we have a Mexican meal with guests I always make flan for dessert. We rarely have any left-overs - Dawson inhaling what's left. This time Aaron and Dawson divided what was left.

FLAN

6 eggs

3 C milk

1/2 C sugar

1 tsp vanilla

Mix this all together for pouring in the pan



Caramel sugar for coating the pan

1/2 C sugar melted in a skillet

Stir this frequently. I like using a wooden spatula. You want it a deep amber color, but not burnt. Immediately pour this into the greased pan.



I like using a bundt pan for flan (as you can see, I didn't this time. My recipe amount did not fit this pan. I have to get a new pan). Pregrease it. Heat the oven to 325 degrees. Find a pan the flan pan will fit in and put about 1/2" hot water in it. Pour in the caramelized sugar, it doesn't need to coat the pan, cooking will distribute it. Pour in the flan ingredients. Bake about 1 hour, till a knife inserted in center comes out clean. Remove the pan from the hot water and set on rack to cool. Then refrigerate until cold. I usually get this done in the morning, so I don't have to think about it with meal prep.



When ready to serve, loosen the edges with the tip of a knife. Cover the pan with a large serving plate and invert. It usually releases right away, or will in a bit.



I'd heard that if you make a good dessert, and have a good appetizer, your meal will be a success - like focus on those first.

STUFFED GRILLED POBLANOS!

We did Mexican for company Friday. We always crockpot some chuck and chicken for burritos, having shredded lettuce (we did chinese cabbage this time), chopped tomatoes, sour cream, and grated cheese. I always do a guacomole for chips, and salsa, while everyone's standing around helping get things together for supper, and visiting. I usually do a Flan for dessert, which I'm going to post too. But the specialty is stuffed grilled poblano chilies!



STUFFED GRILLED POBLANOS

6-7 Poblano chilies - these look like pointed bell peppers, though usually a darker green. Every store labels them different: like ancho (which is really dried poblanos) or pasillo ... So that's why I'm telling you what they look like.



Cut a slit down one side and remove the seeds, wash and drain. Spoon the filling in them. I stuff the filling, shoving it well in so it doesn't easily come out when cooking (it does, but it's worse if you don't pack the filling).



Filling:

8 oz grated cheese

1 15oz drained canned beans - I usually use black soy beans since they are higher fiber and protein. My next choice would be black beans; then pinto (which I've not used).

1/3 cup raisins

1/4 cup salsa

2 tsp chili powder

Sarah and her artistic looking plate

I soak mesquite wood chips for at least an hour and have a chip pan I insert under the grill grate on one side. I leave this side on high for the entire cooking time. Before I had a nice grill, I used to put the drained, soaked chips sealed in heavy-duty foil with holes poked in it for smoke escape.



On a preheated grill place the stuffed peppers away from the wood chip side on high. Turn the burners under the chilies to mdium - near the end I often turn these burners off, still leaving the chip side on high, for good smoke flavoring. Cook with the lid closed. I grill them about a half-hour. Turn them over half way through, but be conscious of the slit opening so you don't dump all the filling out. They should get some dark blistering on both sides. Remove to a serving tray and cover with foil till you're ready to eat.

Annie and Dawson taking bites

Cream Sauce

I don't think the recipe called for a sauce, but from my Rick Bayless Mexican cookbooks, I often make a sauce to serve the chilies with. He has you chopping onion, tomato, jalepeno and what-not and add to cooking cream. My simple version is to heat cream and simmer down a bit, to thicken, adding some salsa.



Authentic Mexican cooking for stuffing all sorts of chiles, burritos and enchiladas often adds some chopped dried fruits. Not a lot, but to have an occasional bite of a bit of sweet is good.



Travis took the pictures. Sarah's sister Annie and her husband Aaron were visiting from Oregon. Aaron and Monte in the pic below are looking at the kitchen garden. Travis and Sarah's dog Bea is on the grass.

Corn Masa/Hominy, etc

You can buy fresh corn masa at a Mexican grocer for making corn tortillas, tamales ... Way better than the corn masa flour from the grocery store (which I usually use for tortillas and thickening a chili or mexican soup). I found a recipe for making my own. I then freeze it in 1lb quantity in freezer bags.

When seeing the recipe you might ask "dried field corn?", "and where would I get that?", "and why do you have that?" I've not looked in a store for it, so don't know if it's in a bin like other grains. I get it in 25 or 50# bags. I have an electric grain grinder - a NutriMill - and have been grinding my own flours for about thirty years. When my kids were little and bread was one thing they'd definitely eat, I wanted it to be the best possible. Most store-bought flours are devoid of nutrients, primarily starch, and if whole grained, rancid. Take wheat. Twenty-six some known nutrients, stripped, and 5 or 6 put back! So in my garage I've got whole wheat, oats, rye, corn, blue corn, barley, quinoa, amaranth ... I can grind beans too if I want. A sweeter corn for cornbreads is actually ground popcorn - a smaller kernel than field corn.

CORN MASA

Wash 10C dried field corn

10C water

2Tb lime powder (in canning section for making crisp pickles)(CaO)



Bring to a full boil and simmer for several hours. Add additional water if needed. You want them tender, but not too soft. You want the water cooked in as much as possible. Drain.



This mixture is put through a meat grinder, as fine as can get it, for making tortillas and tamales. It's got a wholeness to it that differs from using the dried masa flour, so prepare yourself. It's good. My Zucchini Boat post mentioned me making Pozole with it and adding it to Chili.



For tortillas, use 5 cups, 1 1/2 tsp salt, and approximately 1 cup warm water. You don't want the dough too soft. With fresh masa, you might not need much water at all. Chill dough several hours. Form into balls about 1 1/2-2" diameter and press in a tortilla press between plastic wrap or waxed paper for a 6" tortilla. Grill on a hot cast-iron griddle or skillet.



If you get some fresh roasted anaheim or poblano chilies, cut them in strips and cook up with some cream. This is the ultimate on home-made tortillas. I crave fish tacos. Or fry these crisp and make bean tostadas. For about 16-18 tamales you'd use 1lb coarse ground fresh masa, 1 tsp salt, (some use 1tsp baking powder), 1/2C rich-tasting lard, and enough water to make mushy. All tamales use a fat source. Traditionally, the best, is roasted lard, not the white lard sold in stores. Don't freak out, but I use bacon fat. I pour it off my microwave bacon cooking tray into a can and store it for Mexican cooking. You can use butter. I've not tried oil.



What's being used today - and before getting tamales at farmer's markets, I ask - I don't want them made with shortening!!!!! I read labels! I avoid (along with high fructose corn syrup) PARTIALLY HYDROGENATED anything! It's just a step away from plastic! It's poison. Our body does not know what to do with it, or high fructose corn syrup, so it runs about the body looking for something to latch on to and ends up creating weird cells. That's what can bring on heart disease, or cancer, or ...

Fish Tacos and Fresh Salsa

I think I've perfected a recipe for Fish Tacos - that we like! Monte's had them in both California and Canada; I've had them at the fast food Wahoo's Fish Taco. I crave them. I've posted before about every time I'm out by the airport I'm wanting a wahoo taco! And I'm starting to see more restaurants around Denver open up (they originated in California).

Though some recipes batter and fry the fish. Traditional Mexican fish tacos are charbroiled. So broil or grill a firm white fish (mahi-mahi, wahoo, swordfish, tilapia ...). I put some hickory sawdust in the grill to provide a smoky flavor, and oil the fish while grilling. Allow about 1/2 lb of fish per person.

Then they are traditionally served with thinly sliced cabbage and a fresh salsa.
Fresh Salsa -
3-4 tomatoes, diced fine
1-2 red onions, diced fine
(I quarter these, leaving the root intact, and grill while the grill is preheating and cooking the fish)
1-2 jalepenos, finely diced (I'm preferring the canned pickled ones now)
1 bunch cilantro, the leaves finely chopped
1 lime juiced
1 tsp freshly grd sea salt and pepper

The corn tortillas are freshly made - 3-4 per person. So refrigerated ones need to be warmed: wrap in foil and keep turning on grill while grilling. (Sometimes I quick fry them soft, in heated oil.)

Monte's going to read this and say, "Why didn't you say what I like to do?!" So I'll write it. He sits at our kitchen table by the toaster. Whether the tortillas are just warmed to soften or quick fried, he likes to fold them and put them in the toaster, watching them (baby-ing them!) till barely browning. Then too, he's going to say, "Why didn't you tell them what I made?" Okay. He was served tacos in Canada in taco holders. So he pounded nails in a little strip of wood to hold two tacos for filling ease.

A recipe suggested sour cream mixed with a chopped chipotle chili in adobo, another suggested Ranch Dressing. Since we love avacado, i mash one, and since the fresh salsa creates juices, I pour some of them into the avacado. I just use plain sour cream, but think the chipotle flavoring sounds good and will try it sometime.

I'm getting hungry writing this. I think I'll eat the leftover's for lunch!