Sunday, June 28, 2020

Bacon Wrapped Jalapeños



We love bacon wrapped jalepenos!  Lowe’s Foods has them premade in the deli and one of my favorite restaurants (Midwood Barbeque) uses a different cheese but they’re just as good!  We made both! 

Ingredients:

10-12 jalapeños 
1 block of cream cheese 
1-2 c. mild cheddar cheese
2 packs of center cut bacon
Monterrey jack cheese 

Prep

Slice jalapeños in half and place on a foil lined cookie sheet (I used 2 separate sheets for each kind of cheese)
Place in the oven at 350 degrees for 10 minutes. 
Let cool 

Mix cream cheese and cheddar together and scoop into jalepeno halves.  Wrap with bacon and place on cookie sheet.  Cut Monterey jack into small pieces and fill jalepeno halves   Repeat wrapping with bacon and place on cookie sheet.  

Bake at 350 for around 20 minutes or until bacon is crispy and done.  

Serve with ranch dressing for dipping!

Sunday, April 12, 2020

Southern Deviled Eggs



Spring calls for egg recipes! I'm usually the designated deviled egg bringer at family functions.  I like mine BASIC.  A lot of mustard, a little mayo, salt, pepper and a paprika to finish them off! I also like mine more mustard-y, so adjust the mayo and mustard ratio how you see fit.

Ingredients:
6 Hard Boiled Eggs
1 T. Prepared Yellow Mustard
2 T. Dukes Mayo
Salt
Pepper
Paprika

Prep:
Half eggs lengthwise and place in a small bowl
Mash yolks and add in mayo, mustard, salt and pepper.

Fill egg whites evenly and garnish with paprika.
I use a ziploc bag and cut the very tip off and pipe the mixture into the whites.

Happy Easter!

Thursday, January 2, 2020

Palmini Chicken Alfredo


I get really excited when I find new low carb options.  Especially ones that I can disguise as pasta.  Palmini pasta is made from hearts of palm and the carb count is low (only 3 g. per serving) and when rinsed and cooked, tastes almost like the real thing!
You can substitute it for any pasta dish by just rinsing and heating. 

Here's how I prepare the Chicken Alfredo:

Ingredients:
4 chicken breasts
2 cans Rao's roasted garlic alfredo sauce (2 carbs per serving)
3-4 cans Palmini pasta (rinsed and drained)


I prepare mine in a pressure cooker (Ninja Foodi model), but you could easily cook your chicken and shred it or even add rotisserie chicken. 

In my pressure cooker, I add the chicken and alfredo sauce. 
Set the function to "Pressure" and set the timer for 10 minutes.  Once the pot has depressurized, I shred the chicken and then add the pasta.  I then set the function to pressure again, and cook for another 5 minutes. 
After the pot depressurizes, I let it sit so that the sauce can thicken before serving!  I top with Himalayan salt and some cracked pepper and done!  Super easy and quick!

If you're missing your starches and longing for pasta, this is a must try.  My husband even prefers this to traditional pasta!

Enjoy!