Run With The Fishes

This week for Whip It Up, the theme is appetizers. Finding a new appetizer is such fun. Sure you can eat them for just snacks, but I’m thinking things to have around for football Sundays. Something besides buffalo wings. Yum, buffalo wings. I decided to try out The Pioneer Woman’s Jalapeno Bacon Wrapped Thingies. I didn’t take pictures because hers are already lovely.

Things you will need:

Fresh Jalapenos (as many as you want, I think I bought about 1 1/2 lbs)
1 lb bacon (I tried it with both hickory and maple smoked bacon. I liked the hickory better, but that’s just me)
1 large package cream cheese (trying to be a little healthier, we use the 1/3rd reduced fat version)
Pineapple chunks (optional)
Baking sheet
Aluminum Foil
Metal Cookie rack

Directions:

Preheat oven to 375. Line baking sheet with aluminum foil. Put wire racks on top of foil. Cut Bacon into thirds. Slice Jalapenos in half length wise. Scoop out seeds and membrane (a spoon works great). Fill Jalapenos with cream cheese.  Top with pineapple chunk. Wrap with one of the pieces of bacon. Stick the wrapped jalapeno on the wire rack. Bake for 20-25 minutes. Devour.

The Verdict
I made some with pineapples and some without. I could not really taste the difference so will likely not use them next time. There will definitely be a next time. They are addictive. They were too spicy for the kids, but man they are tasty. The are a great alternative to spicy buffalo wings. I hate to admit it, but I had to have a nice big glass of milk to go along with them. Some of those jalapenos were so hot.

Technically, this should be over at the food blog. But it is hosed. So, Instead I’m putting it up here. I don’t want to miss the Whip It Up Deadline.

I let the kids go through the cookbooks when I’m making the shopping list and pick out something they want to cook. Luckily, Zoey picked something that goes with this weeks vegetarian theme for Whip It Up. Because it’s from a cookbook for children, it was super easy to follow. We had it for dinner, but it didn’t feel like a full meal. Don’t get me wrong, it tasted great. Especially when you top the falafel with the tzatziki. Greg mentioned that it would be a great football party snack.

Falafel with tzatziki from DK Children’s Cookbook
Ingredients
Falafel

15 oz can chickpeas (drained)
2-3 sprigs of fresh parsley (torn)
1/2 small onion (chopped)
1 clove garlic (chopped)
2 tbsp flour (plus extra for shaping)
1 tsp ground cumin
1 tsp ground coriander
salt & pepper
1 cup sunflower oil (I did not have, used vegetable oil)

Tzatziki
1 tsp fresh lemon juice
1/2 cucumber
1 clove garlic (crushed)
1 cup plain yogurt
1 Tbsp fresh mint (chopped)
salt & pepper

Put chickpeas, onion, garlic, cumin, coriander, flour and parsley into food processor and blend them together until they are smooth.

Lightly flour work surface and turn out the mixture. Divide into 12 equal portions and shape each into a flat round patty.

Pour oil into frying pan and heat it over medium-high heat. Shallow fry the falafel for 2-3 minutes on each side, or until golden brown and crisp. Remove from pan and place on plate lined with paper towels to drain.

Deseed (cut in half length-wise scoop out seeds) and then grate the cucumber. Wrap the cucumber in a clean dish towel and firmly squeeze out any excess moisture.

Mix together grated cucumber, yogurt, lemon juice, mint, and garlic. Season with salt & pepper.

Serve together with pita bread.

I helped host a bridal shower this weekend and was asked to make some foods. One of the foods I was supposed to bring was quesadillas. I didn’t want to bring just plain quesadillas so I improvised. They were a hit and a few people asked for the recipe. I should warn you, in case you can’t tell by some of my other recipes, I like to use butter.

1 cup frozen spinach, thawed and drained
2 yellow onions, chopped
1 tbls butter
salt and pepper to taste
blend of shredded Monterey jack and cheddar cheese
Tortillas

Saute onions with butter until caramelized. Heat spinach and combine with onions. Set aside.
In a skillet, heat about half a pat of butter. Place one tortilla in the skillet. As the tortilla is warming up, place some of the onion/spinach mixture on half of the tortilla and top with some cheese. Close the tortilla by folding it in half and cook until slightly brown on both sides. Cut into quarters to serve. Keep it up until spinach and onions or tortillas are gone.

4lbs chicken wings

For Sauce:
2 TBS butter
12 oz (one large bottle) of Lousiana “Red Hot” sauce
1 small bottle of Tabasco
1 tbs honey or maple syrup
1 pinch of garlic powder
1 dash or Worcestershire sauce
1 dash of soy sauce
1 TBS (or more) of ketchup

Separate wings at joints.
Discard tips

Bake at 400 on greased cookie sheet for 45 minutes turning about half way through.

Melt butter in saucepan. Stir in remaining ingredients for sauce. Simmer for about 20 minutes. Fumes will be potent. Make sure your kitchen is well ventilated. If you want thicker sauce, dissolve 1 tsp corn starch into 1 tbs cold water then add into sauce. Simmer about 5 minutes. If the sauce it too spicy (why are you eating buffalo wings again?) you can add in more butter.

Put sauce and baked wings in a container that you can seal tightly, then shake it all together. Pour onto a tray and serve with celery and blue cheese dip.

Usually, I make half hot wings and half bbq wings for the kids.