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Stuffed Jalapeno Pepper Dip

July 24, 2011 By Kate 6 Comments

Stuffed jalapenos are so good. I’ve made them several times, (my friend Amy’s Stuffed Jalapeno recipe is wonderful!) but sometimes I’m just too lazy to go through the process. So I embrace the laziness and make Stuffed Jalapeno Pepper Dip instead.

The dip gives you that same awesome taste except it’s ready in just minutes. You gotta’ love that, right?

Stuffed Jalapeno Pepper Dip

  • 1 8 oz. block cream cheese, softened
  • 1 t. salt
  • 1/2 t garlic powder
  • 1/4 t. black pepper
  • 3 – 5 jalapeno peppers*, diced
  • 1/2 lb. diced and cooked bacon, drained and divided
  • 1 c. shredded cheddar cheese
  • Tortilla chips, potato chips or corn chips

1. Stir together cream cheese with salt, garlic powder and pepper. Mix in diced peppers and half of the bacon. Spread into a pie plate or cake pan.

2. Top with shredded cheese and remaining bacon. Bake at 350 degrees for 10-15 minutes, until cheese is melted. Serve with chips.

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Cornmeal-Dusted Potato Wedges

July 13, 2011 By Kate 7 Comments

So what do you do when your crazy mom grabs a plate full of food, her camera and heads outside just before you’re supposed to eat dinner? Obviously, you tag along and pose in the background the entire time.

And really, who cares about food when this face is staring at you?

How do you keep the camera trained on the food when you’ve got a little girl posing in every way she knows how?

And when that little girl realizes she’s now the subject matter and not the food, it’s impossible to not stop snapping shots!

Sometimes, I have to mix the kids in with the food because life can’t always be just about food! I have a feeling I might be posting another series like this in the near future since all the other kids will want their own post as soon as they see this one.

And now on to the recipe…

Cornmeal-Dusted Potato Wedges

  • 4 – 6 red-skinned potatoes, cut into wedges
  • 1/4 c. butter, melted
  • 2 T. oil
  • 1 c. cornmeal
  • 1 t. salt
  • 1 t. chili powder
  • 1/2 t. pepper
  • 1/4 t. cumin
  • 1/8 t. crushed red pepper flakes

1. Combine melted butter and oil in a large bowl. Pour cormeal and seasonings into a large plastic zippered bag. Shake bag a few times to combine.

2. Add the cut potatoes to the bowl with the butter and oil. Toss to coat. Transfer a portion of the potatoes with a slotted spoon to the plastic bag. Shake to coat and place potatoes on a cookie sheet. Repeat until all of the potatoes are coated.

3. Bake potatoes at 375 degrees for 25-35 minutes, until fork tender inside but crispy on the outside. Enjoy!

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Barbecue Roasted Potatoes

June 15, 2011 By Kate 4 Comments

Eric and I have decided that this is going to the summer of grilling. We lived in a condo for years where we couldn’t grill and then last summer, we were busy moving in to our new house and I was busy being pregnant. Our grilling repertoire revolved largely around hot dogs and bratwursts.

But this year we’re already off to a great start with Eric manning the grill on a regular basis. We’ve had a few ups-and-downs along the way, but overall it’s been a very good experience. I can’t wait to experience all the new meals we enjoy as a result of this new-found love!

For our previous (minimal) grilled meals, I always relied on a combination of the same sides – corn on the cob, watermelon, French fries, potato salad, pasta salad or cantaloupe. Now I’m determined to broaden our options as we increase our grilled main dish choices. These barbecue roasted potatoes were my first experiment and they turned out so good. Each bite of potato was just bursting with flavor and it was a perfect accompaniement to our grilled pork chops.

Barbecue Roasted Potatoes

  • 2 lbs. yellow potatoes, cubed
  • 1 t. salt
  • 1 large Vidalia onion, diced
  • 1/2 green pepper, diced
  • 1 T. butter or olive
  • 1 1/2 c. barbecue sauce (homemade or bottled)

1. Place potatoes in a large pot filled with cold water. Bring to a boil, add salt and continue boiling over medium-high heat until potatoes are just tender. Drain.

2. In a large bowl, toss potatoes with onions, pepper and butter or olive oil. Pour in barbecue sauce and stir until potatoes are coated.

3. Transfer potatoes to a baking dish or aluminum foil pouch. Bake at 375 degrees for 20-25 minutes or grill in pouch for about 20 minutes.

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