Friday, 18 May 2012

Pepper Popper's

Remember this beautiful arrangement I made for Cinco de Mayo? Well when the tulips wilted, I was left with 25 little peppers! So, I decided to make pepper popper's! Wee Bear's fraternity brothers were flying in for golf, fun and reminiscing............... 

 

  • Pepper Poppers~Adapted from a Rachel Ray recipe 

    Ingredients

  • 12 large jalapeno peppers, I used my 12 small colorful sweet peppers
  • 2 ounces feta cheese
  • 4 ounces cream cheese, at room temperature
  • 4 ounces shredded smoked pepper Jack cheese, or other hot pepper cheese, or extra-sharp Cheddar
  • A small handful fresh cilantro, finely chopped
  • 2 tablespoons grated onion

Directions

Preheat the oven to 425 degrees F.
Cut 1/3 of each pepper off lengthwise and scoop out the seeds. Place on a baking sheet. If peppers do not sit flat on the baking sheet, slice a thin piece off the bottom of the pepper so it will not roll around. I used a chili pepper rack, available at Williams Sonoma, Sur la table and Kitchen Kaboodle. So, in my case, I cut the top of the pepper off, seeded and stuffed. Remember to use rubber gloves, if you are using hot peppers.

Mash the feta, cream cheese, shredded cheese, cilantro, and onion together and stuff the peppers with the mixture.




 Roast for 15 to 18 minutes, or until the peppers are tender and the cheese is brown at the edges and bubbly.


I put a baking sheet  beneath my popper pan, to catch the drips of the delicious cheese mixture.....then scape off and pop in mouth!! Yuuuuummmmm!!



 I found that my peppers tipped a little, so, if you invest in this little pan, best to lean them into each other, like little soldiers. The pan is meant to be used for chili peppers(which are smaller), but, I used up the peppers I had on hand. I served them in their little pan on a square white serving plate. Beautiful!

I made them Queso Fundido,(May 2 blog, Tiempo de Fiesta) and Pepper Poppers for appetizers.

There are several ways to a mans heart, this is definitely one!! Happy Boys! From left, Zit, Zim Zam and Bucket! They ate everything and were begging for more!


Another wine pairing! this was so good! From wineontheway! After the pepper poppers and queso fundido, I served dinner. I paired this delightful wine with, barbequed baby back ribs, three mushroom risotto (May 16 blog) and grilled vegetables.


2009 Sbragia "Gino's Vineyard" Zinfandel, Sonoma, California.

This is a classically styled Dry Creek Zinfandel, with aromas of wild raspberry and underbrush that lead to rich but elegant flavors of black cherry, anise and a smoky cracked pepper. Mmmmmm, let me tell you paired with the barbequed baby back pork ribs, it was an explosion in the mouth of beautiful flavors. With a Wine Spectator rating of 92, you can't go wrong at $25.00 on sale!! Remember with 12 bottles, you get free shipping!! This wine will be good to 2017! Just click on the wineontheway icon on the right of the blog, it will take you to Adam and Gigi's site!! 

Adam and Gigi! wineontheway!! YIPPPPPPPY!
                                  ~

The boys had a wonderful time here in Scottsdale. I left them, to see my adorable children, in Seattle. The boys decided without a driver (ME!) they didn't want to go out for dinner. Frat Boys tutorial dinner on the patio!

The ingredients........love it!!


The table is set!
Steaks are on! Appears blurry...they wouldn't be drinking?
And there you have it!! Steak and baked potatoes!!

                                            Great tutorial guys!!






        Have a great weekend and see you on healthy Monday! JJ

Picture by Dave Harmon is our pups Moose and Bandit! If you would like to see his web site, click on the pictures of Wee Bear and I, on the right top.

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