First time trying these bacon wrapped jalapeño poppers.

They are a very good way to eat some jalapeño with your cheese and bacon. 

 

 

The biggest problem I see with these is I just end up eating too many.

 

 

To start you need some bacon.

 

 

Cut it in thirds.

 

 

Then cut jalapeños in half

 

 

and remove the seeds and membrane.

 

 

load them right up with cream cheese.

 

 

 

 

Get some tooth picks handy. Er, uh I mean have them near by.

 

 

Lay a piece of bacon out

 

 

Place the cheese filled pepper on it

 

 

wrap around

 

 

and secure with a tooth pick.

 

 

You really should remember to put a rack in the pan first so your poppers won’t be swimming in grease.

 

 

Bake  at 350 for

 

 

Let cool a little and Serve

 

 

Jalapeño Bacon Poppers

Ingredients

• Bacon slices
• 12 jalapeños
• 1 1/2 package of cream cheese
• tooth picks

 

Cut Bacon into thirds, it only needs to be long enough to wrap around the jalapeño.

Remove seeds and membrane from jalapeños and stuff heaping full with cream cheese.

Wrap bacon slices around each cheese filled jalapeño and secure with a tooth pick. 

Bake on a rack inside of a pan at 375 for a half hour or until the bacon is done.

 

Creamy cauliflower tomato soup.

 

 

To make this soup You’ll need some cauliflower,

 

 

and some potatoes.

 

 

Place in pot with water 

 

 

and add the cauliflower in too but only cook the cauliflower till  is almost tender;

 

 

remove the cauliflower and some of the potatoes when tender.

 

 

chop up carrots, sauteed onions, and

 

 

garlic and cook with the potatoes.

 

 

when the potatoes and carrots are soft blend with a hand blender.

 

 

add chicken broth powder,

 

 

home canned tomatoes,

 

 

tomato puree,

 

 

mix it together

 

 

and then add a little more

 

 

Cook it, blend it a bit more.

 

 

take some scissors and snip some tomatoes into smaller pieces.

 

 

add in the cauliflower.

 

 

slice a few jalapeños in. 

 

 

add cream

 

 

and mix.  season with salt and pepper and turmeric.

 

 

Heat and serve.

 

 

Cauliflower Tomato Chowder

ingredients

• 4 potatoes
• 2/3 head of cauliflower
• 4 cups water  or chicken broth
• 1/3 cup meatless  chicken-flavored  broth powder, if using
• 1 onion chopped and sautéed
• 3 cloves of garlic minced
• 3-4 carrots chopped
• 1/2 red pepper, chopped (fresh or frozen is ok)
• 1 jar of home canned tomatoes or a 28oz can of diced tomatoes
• 1 15oz can tomato puree
• 2 small jalapeños
• a dash of turmeric
• salt and white pepper to taste
• 1 cup cream or half and half 

 

 

     Peel and dice the potatoes;  Trim and roughly chop the cauliflower;   Place in pot with water and cook till cauliflower is almost tender;  Remove the cauliflower and some potatoes;

     Chop the carrots and garlic and add them and the sauteed onion and red pepper  to the potato pot and cook till tender; Then blend with a blender, hand or otherwise, till rather smooth;

     Now add the broth powder, tomatoes, puree and cooked cauliflower;   Snip the jalapenos holding the stem, letting seeds and all fall in the pot—(the theory being that you won’t get your fingers burned with chili juice nor have to wear those annoying plastic gloves)

    Add cream or half and half and season with turmeric, salt and pepper;   when warmed just right, serve;  you may  wish to add a bit more water if you like it to have more broth

Fresh salsa is the best.  Quick And easy.

Chop and chop and chop everything. Onions, pepper, tomatoes, parsley, cilantro, and the jalapeño. And mince the garlic.


A spoon of sugar

 
some cumin and salt.


and toss in the chopped items.


Chili powder.


add the tomato paste and mix.


Serve with corn chips.



Fresh Salsa
ingredients

• 1 medium onion chopped
• 1 bell pepper chopped
• 8 medium tomatoes chopped
• 1 tablespoon sugar
• 2-1/4 teaspoons salt
• 1 glove garlic minced
• 3/4 teaspoon ground cumin
• 1 can (6 oz.) tomato paste
• juice of 2 or 3 limes
• handful of chopped parsley
• handful of chopped parsley
• I jalapeño chopped (wear gloves and avoid touching your face)
• 1/3 cup cooked black beans drained and rinsed

Mix together and chill for a couple of hours. Serve with tortilla chips.