UPDATE: Sadly, I have to decline my acceptance and wrote to tell the people over at Foodbuzz this morning. I am so sad because I was so excited, but I have other plans. I hope I can bring this dinner party to you in a future month!
I just checked my email and found out that my proposal for Foodbuzz's 24 meals in 24 hours has been accepted! I literally jumped up and down for a couple minutes and ran upstairs (almost falling on one of the last steps) to tell Drew. I am so excited about the prospect of having a great meal event to blog about here and being featured for Foodbuzz!
So what can you look forward to? A Moroccan feast! More details to come later, but I have lots of great ideas! Click here to find out more about last month's 24 x 24.
To my husband's chagrin, I rarely make the same meal twice. This is the chronicle of the meals made and the kitchen used.
Thursday, June 10, 2010
Wednesday, June 9, 2010
Jalapeno (Not on a Stick)
Tonight dinner could not have been more simple. I realized after a long day, I did not have all the ingredients to make another recipe and was too tired to try harder. So, I made up a "new" recipe. The resulting Stuffed Jalapenos were my take on a friend's recipe. I didn't call her to get the recipe, I just guessed. I thought they were great, the only problem was the last one was SPICY!! Here's the recipe:
Ingredients:
1/2 lb. bulk sausage.
4 slices thick-cut bacon, cut in half width wise (if desired)
8 oz. cream cheese, softened
1/2 c. sharp cheddar cheese, shredded
1 clove garlic, minced
7 to 8 jalapenos, split in half and seeded
Procedure:
1. Brown sausage in a skillet until no longer pink. Get the bacon going in another skillet. Cook until lightly crisp (not fully cooked). Drain sausage and bacon on paper towels. Let cool slightly.
2. Preheat broiler. Mix cream cheese, cheddar cheese and garlic. Add cooled sausage and combine. Stuff the cream cheese mixture into the jalapeno halves using a teaspoon. I over-stuffed them, so you might be able to do more jalapenos for this recipe based on the size of the jalapenos. Wrap the bacon strips around the stuffed jalapenos and secure with a toothpick
3. Place the jalapenos under the broiler for 3 to 4 minutes. Keep your eye on them so they don't get too brown.
These are great for appetizers! Enjoy!
Stuffed Jalapenos (Jalapenos Rellenos)
1/2 lb. bulk sausage.
4 slices thick-cut bacon, cut in half width wise (if desired)
8 oz. cream cheese, softened
1/2 c. sharp cheddar cheese, shredded
1 clove garlic, minced
7 to 8 jalapenos, split in half and seeded
Procedure:
1. Brown sausage in a skillet until no longer pink. Get the bacon going in another skillet. Cook until lightly crisp (not fully cooked). Drain sausage and bacon on paper towels. Let cool slightly.
2. Preheat broiler. Mix cream cheese, cheddar cheese and garlic. Add cooled sausage and combine. Stuff the cream cheese mixture into the jalapeno halves using a teaspoon. I over-stuffed them, so you might be able to do more jalapenos for this recipe based on the size of the jalapenos. Wrap the bacon strips around the stuffed jalapenos and secure with a toothpick
3. Place the jalapenos under the broiler for 3 to 4 minutes. Keep your eye on them so they don't get too brown.
These are great for appetizers! Enjoy!
Monday, June 7, 2010
Menu Plan Monday: Week of June 7-13, 2010
Monday: Lunch: Hot Dogs and fruit
Dinner at z'Tejas (I got a coupon for my birthday - free meal for me!)
Tuesday: junk food at Disneyland (is there a better kind?)
Wednesday: Lunch: sandwiches
Dinner: Scallops with Garlicky Tomatillo Sauce
Thursday: Breakfast with Mom for her birthday (it's a surprise).
Lunch: Frito Chili Pie
Dinner: Penne with Asparagus, Spinach, and Bacon
Friday: Lunch: Kesir
Dinner: In'N'Out on the way to a concert!
Saturday: Dinner: Seafood Enchiladas, Sides; Dessert: Churros
Sunday: Dinner: Stir-Fried Szechuan Steak on Rice, Zen Temple Dumplings
Wow! I am hungry just thinking about what we are going to eat this week!
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