Bacon Wrapped Jalapenos with Apples and Cream Cheese

Apparently I'm on an appie roll...especially ones you can grill.  Well why the heck not, it's grilling season baby!

One of my favorite gals Laura, brought this to my house and I swear it changed my life.  HA! Well, almost...I gained a new addiction to Jalapenos.  I'm not entirely sure where she got the recipe but it's a a keeper, as my old man says (he's actually younger than me but I digress).  It's a wonderfully spicy pepper stuffed with smooth cream cheese, tart and sweet Granny Smith Apples and wrapped in delicious salty bacon....then grilled.  Do I have your attention?

I have tried these with a little green onion too but didn't really notice the flavour coming through so I just leave them out now.  You could garnish with a little green onion or chives for a little extra freshness if you so desire.....and you will desire these.

Bacon Wrapped Jalapenos with Apples and Cream Cheese

Makes 16


8 Jalapeno peppers, sliced in half, seeds and membrane removed. (wear gloves if you've sensitive skin)
1/2 cup light cream cheese
1/2 med-lrg Granny Smith apple, finely diced
8 slices of Bacon, cut in half
Green Onion or chives to garnish, optional
toothpicks

Combine the cream cheese and apple together.  Stuff each pepper half and wrap a piece of bacon around it, securing with a toothpick.
Grill over direct medium heat for about 3-5 minutes, keeping an eye they don't flare up.  Move them to the upper rack or the other side over indirect heat for another 15 minutes or until bacon is cooked.  Alternately, you can bake these at 375F for about 20 minutes.

Proscuitto Wrapped Haloumi

This may be my new favorite appetizer, especially since this can be grilled and grilling season is upon us. My cousin introduced these to me a couple of weeks ago and I've made them three times since.  It's becoming a problem. However, I've shared them and they were inhaled.  Literally watched the plate disappear in about 60 seconds flat. 

Haloumi has a high melting point so it can be grilled or baked.  Perfect for the summer BBQ's!

Proscuitto Wrapped Haloumi

Makes approx 12 servings

(these are approx measurements)

1 package Haloumi sliced into 12 sticks

4-5 slices of Prosciutto, sliced into thirds

Basil leaves

Place a Basil leaf on a stick of cheese and wrap a piece of proscuitto around it. 

Grill for about 5 minutes over medium heat, keeping an eye on them and turning every minute.  Alternately, you can pan fry them over medium heat or bake them at 375F for 10 minutes until golden brown.

Salami and Boursin Roll Ups

Ok, you know when you need to do an appetizer and you've got no idea what to do and you want to keep it simple?  This here is the answer.  It's dead easy and super delish.  I opened my fridge, stared blankly into it for about 3 minutes and it dawned on me....roll salami around Boursin.  How bad could that be?!  It's like Boursin and Salami should jet off and get married, good  Convinced?
Toss in a little spinach or arugula for colour and slight crunch.

Salami and Boursin Roll Ups

Salami (I used Genoa)
Boursin (Herb and Garlic)
Baby Spinich or Arugula

Spread about 1 tsp cheese on the salami and place a spinach or arugula leaf in the centre.  Roll up and secure with a toothpick or cute bamboo stick.  Voila.
Can be made a few hours in advance.

Rib Rub

I know there's still snow on the ground and its still freezing, but this gal has started cooking warm weather food in hopes said snow will melt.  Now.  At any given moment...  On that note, I give to you an all purpose Rib Rub.....

I love a dry rub on ribs, baking them at a low heat in the oven, covered for a few hours, then they get barbecued and sauced.  However, this rub would be equally tasty on pork tenderloin, chops or even chicken.  

I did this on the weekend and let the ribs sit soaking up all that yummy rub in the fridge overnight.  The next day I baked them at 300F for about 3 hours covered and then I sauced them up with my  Nana's BBQ sauce , at which point you can then BBQ them or toss them in the oven for a half hour to help slightly caramelize the sticky sauce.

This makes enough to coat 2 large racks well.

Rib Rub

1 tbsp ground Cumin
1 tbsp Paprika
1 tbsp Chili Powder
1 tbsp granulated Garlic
1 tbsp Brown Sugar
1 tbsp dried Oregano
2 tsp salt
1 tsp black pepper
1/4 tsp Cayenne, or more to taste

Combine all the ingredients in a jar.  Use right away or keep airtight for a few weeks.

Bacon - In the Oven

I'm astonished at how many people didn't know that cooking bacon in the oven is easier and there's less mess....and it doesn't curl up!  I honestly thought everyone knew about this....apparently they don't, which is why I'm posting about this genius cooking technique. You can thank me later.
Make sure you line your baking sheet with foil for super easy clean up. If you really want to fancy things up, brush the bacon with Maple Syrup the last 10 minutes of cooking.   Again, you can thank me later.  Now go make some bacon.

I used a thick "home" smoked bacon from friends of ours.....droooool!


Bacon - In the oven

Bacon
Maple Syrup (optional)
Cayenne Pepper (optional)

Preheat the oven to 400F.  Line a sheet pan with foil.  Lay the bacon out side by side.  Bake for about 20 minutes.  If using  Maple Syrup, brush on the bacon the last 10 minutes of baking.  If you really want to live on the edge, sprinkle with a tiny bit of Cayenne for a sweet heat combo.

Guacamole with Charred Corn and Feta

Holy Guacamole, this is super duper delicious.  It's makes me giddy.  This has just taken an ordinary Guac to a whole new level.
I made this one night expecting to share it with 3 gals...there were only 2 of us and we ate the whole thing, happily.  It's creamy, crunchy, slightly salty, bright.  The perfect snack, app, meal if you will.
Using frozen corn is perfectly fine for this but by all means, when fresh corn is in season, use it.  Grill it for a smokier flavour.  I guarantee you'll love this.  It's fancy schmancy Guacamole.

Charred Corn Guacamole with Feta

1/2 cup frozen Corn or 2 ears
3 ripe Avocados
1 Green Onion, finely sliced
1/2 Jalapeno, finely chopped
1 clove garlic, finely chopped
1/2 lime, juiced
1 small tomato, finely chopped
1/4 cup crumbled Feta Cheese
Salt and Pepper to taste

In a dry non-stick pan, toast the corn over medium heat, stirring occasionally making sure not to burn it.  Or, if using fresh corn, grill it, then cut the kernels away.
In a bowl combine all of the ingredients, saving half the feta to sprinkle on top.

Easy Enchilada Sauce

I've been going through an Enchilada phase...mainly because they're delicious but also because my kids gobble them up.  I can sneak in loads of protein and veggies and they could care less.  Top with a little cheese and Bob's your uncle.  True story.
Why make your own you ask?  Well, as tasty as the store bought version may be, although I've never tried it, they are full of sodium and weird ingredients.  Thanks but no thanks.  This sauce comes together in minutes and will last in a jar in your fridge for up to 2 weeks.
It's not just for enchiladas either...you could combine in a Mexican inspired Quinoa casserole, pour over chicken breasts then top with cheese and bake, stir into rice.....get creative.
It's really tasty.  You'll like it.  I swear.  Just make it.

Easy Enchilada Sauce

2 tbsp Olive oil or Vegetable Oil
2 tbsp Flour
3 tbsp Chili Powder
1/2 tsp Garlic Powder
1/2 tsp Cumin
1/4 tsp Oregano
1/2 tsp salt
1 tbsp Tomato Paste
2 cups low sodium Chicken or Vegetable Broth

In a sauce pan over medium heat, add the oil and then the flour.  Cook stirring for about a minute.  Add all the dried ingredients and the tomato paste and cook for another minute.  Slowly pour in the broth and stir, using a whisk making sure there are no lumps.  Simmer the sauce for about 15 minutes.  Use immediately or refrigerate.