Bacon Wrapped Stuffed Jalapenos

There are nights here at Deelicious Sweets where dinner consists of snackage foods.

Like these Bacon Wrapped Stuffed Jalapenos for instance.  They get no points in the nutrition department but I say, what the hell?  Life isn't worth living if you don't indulge a bit every now and then.

If you bring these to a party you will be the most popular girl/boy there.  People will love you.  They will get down on their knees and possibly kiss your feet.  Note to self, get a pedicure before bringing these to a party.

While these are cooking, the kids and spouses will eventually show up in your kitchen as soon as the bacon waves hit their olfactory senses.

I like that, "bacon waves".  I should copyright that...

One of the best things about this recipe is that they are so incredible easy to put together.  I have always stayed away from making these as I assumed they would be difficult and time consuming.  Alas, once again I was wrong.  That makes two times in my life that I have been wrong about something.  I don't even think the first time even counts though.

I highly suggest you wear gloves.  I am sitting here highly regretting the fact that I chose not.  I washed my hands quite often but I forgot to remove my rings.  I guess the jalapeno juices ran under my rings and now my hands are burning like a bitch.  That sentence doesn't even make sense.  A bitch doesn't burn at all.

It was worth it though.  My son, Luke, went crazy over these.  It was his half birthday on Saturday and of course we had Mexican food for Cinco de Mayo.  He's not really a fan of Mexican food.  Tonight, he told me that this was his half birthday dinner.  He scarfed them down!  He didn't stop smiling for the rest of the evening.  I would say, that big smile, was worth it all! 

Bacon Wrapped Stuffed Jalapenos
Yield: 6 servings

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Ingredients

• 10 large jalapenos
• 8 ounces low fat cream cheese, softened
• 1 pound peppered bacon

Instructions:

1. If you have them, slip on some latex gloves for the pepper prep... Cut jalapenos in half, length-wise. With a spoon, remove the seeds and white membrane (the source of the heat; leave a little if you like things HOT). Smear softened cream cheese into each jalapeno half. Wrap jalapeno with bacon pieces (1/3 slice). Secure by sticking toothpick through the middle.
2. Bake on a pan with a rack in a 375-degree oven for 20-25 minutes. You don’t want the bacon to shrink so much it starts to the squeeze the jalapeno. If, after 20 minutes, the bacon doesn’t look brown enough, just turn on the broiler for a couple of minutes to finish it off. These are best when the jalapeno still has a bit of bite to it.
3. Serve immediately, or they’re also great at room temperature.

Adapted from Pioneer Woman

Bang Bang Cauliflower

I believe it's safe to say that you are all aware of my love affair with veggies.

You sexy beast!

This recipe caught my eye over on That's so Michelle.   I believe her love affair with veggies is just about as passionate as my own.

On this particular day she decided to smother her cauliflower with panko and fry them up in coconut oil.  How naughty is that!  Yes, not really all that naughty considering this whole recipe rocks and it's totally good for you to boot!

I believe this calls for a Charlie Sheen.

WINNING!

This could be served as an entree, appetizer, or a side dish.  I served it up as a side dish on this particular day.  We will be seeing more of this dish in our future as I haven't been able to stop thinking about it.  It sneaks it's way in to my dreams, my fantasies....

Bang Bang Cauliflower
Yield: 4 servings

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Ingredients:

• 1/2 cup Panko bread crumbs
• 2 tablespoons cornstarch
• 1/2 cup egg whites
• 1 head cauliflower
• Salt & pepper
• 1 tablespoon garlic powder
• Green onion
• 1/4 cup coconut oil

Ingredients for the Sauce:

• 1/4 cup lite mayo
• 1/4 cup Franks Red Hot Sweet Chili Sauce or Siracha (add more or less depends on how hot you can handle it)
• 1 tablespoon rice vinegar
• 2 tablespoons sugar

Instructions:

1. Slice your cauliflower florets. Mix salt, pepper and garlic powder into your Panko breadcrumbs in a shallow dish.

2. Set separate bowls aside with egg whites and cornstarch. Dip your florets one by one into the cornstarch, and shake off excess. Then dip into egg whites, and then coat with Panko mixture.

3. After coating all of your florets, warm up your coconut oil in a large frying pan and place all florets in hot oil. Turn with tongs making sure all sides are browned. Set on top of paper towels to remove excess oil. Top with more salt.

4. In a small bowl mix all of your sauce ingredients. Coat your breaded and pan fried florets with sauce, top with sprinkles of green onion and serve right away.

Cooks Note:  I did not have the ingredients for the sauce so I skipped it.  My foodie friend Jenni from Ferris Wheel Of also has a love affair with veggies and she whipped this dish up as well but she used the sauce as a dipper.

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Servings: a handful - with sauce

Calories: 261

Total Fat: 15.4

Carbohydrates: 25.5 mg.

Sodium:  782 mg.

Protein:  6.9 g.

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Servings: a handful - without sauce

Calories: 226

Total Fat: 14.5
Carbohydrates: 19.0 mg.

Sodium:  752 mg.

Protein:  6.9 g.

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Thanks Michelle for sharing such a fabulous recipe!   Please go check her out.  She has a page dedicated to jello shots!  I want to party with that girl!

Garam Masala Eggplant Chips

This is a fabulous recipe for when you may have bought one too many eggplants at the market.

I for one, can't stand to allow perfectly good fruits and veges go to waste.   I will search high and low for easy peasy recipes to throw together in order to prevent said fruits and veges from going in to the trash bin.

Yesterday, I found myself in that exact situation.  Desperately searching the realms of the internet in search of the perfect, simple recipe for this eggplant I had sitting in my fridge giving me the stink eye every time I peeked in.

Alas, I came across Carolyn's lovely blog, All Day I Dream About Food.  Have you visited her blog?  It's wonderful!  Many of her recipes are low-carb or gluten free.

I adapted her recipe for what I had on hand which did not include the dip that she posted with her recipe.  No worries though, she said the chips didn't really need the dip and I for one would have to agree.  These were awesome on their own.

Not to mention, highly addictive!  Every time I peeked in the oven to check to see if they were crispy yet, I would pop one in my mouth.  By the time they were done, I was shocked I had enough to photograph.

Garam Masala Eggplant Chips
Yield: about 24

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 Ingredients:

• 1 organic eggplant
• 1T. kosher salt
• 3 T. olive oil
• 1 T. Garam Masala
• Additional salt to taste

Instructions:

1. Cut eggplant into 1/4 inch slices and lie in a single layer on a large parchment-lined baking sheet (you may need two baking sheets). Sprinkle with salt and let sit for an hour to remove some moisture. Blot dry with a paper towel.
2. Preheat oven to 350F.
3. In a small bowl, combine olive oil and garam masala. Brush both sides of each eggplant slice with the oil mixture and place back on baking sheets. Bake 20 to 30 minutes, or until slices are crisp and browned but not burnt. Remove from oven and sprinkle with additional salt to taste. Serve warm. 

Cooks Note:

• I found these took a bit longer than the requested 30 min.  Just keep an eye on them so they don't burn.  
• They are best served right out of the oven as they get a little soggy as time goes on.  You can always pop them back in the oven for a few minutes and they will crisp right up again.
• I didn't think they needed any additional salt but that's a personal preference. 

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Servings:  4

Calories:  117

Total Fat:  10.4 g

Cholesterol:  0 mg.

Sodium:  1750 mg.

Protein:  1.2 g.

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Buffalo Chicken Strips

Looking for a quick and easy meal to whip up?  School is starting soon and with school starting brings late nights full of homework and sports events and scouts and music lessons. You name it, it all begins with the beginning of the school year.  I know I appreciate a quick and easy recipe to get dinner on the table for those evenings we are running around like a chicken with our head cut off (no pun intended).  I came across this one when I was going through all of my old foodie recipe magazines and me being a sucker for anything buffalo chicken related knew that I had to whip this up and quick!  Bonus - I had all of the ingredients on hand and you will too most likely!

Buffalo Chicken Strips
Yield: 4 servings

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Ingredients:

• 1/3 cup hot sauce (I used Franks)
• 1/2 stick unsalted butter, melted (I didn't say this was a low-fat recipe!)
• 1 Tbsp. honey
• 1 lb. boneless, skinless chicken tenders or breast halves, sliced length-wise into 1/2-inch wide strips, seasoned with salt and pepper
• 1/3 cup all-purpose flour
• 1/4 cup vegetable oil, divided

Instructions:

1. Whisk together hot sauce, butter, and honey in a large bowl.
2. Toss chicken strips with flour in a large resealable plastic bag until coated; shake off excess flour.
3. Heat 2 Tbsp. oil in a large saute pan over medium-high heat; add half the chicken strips, saute until browned, about 2 minutes per side, then transfer to hot sauce mixture and toss to coat.  Repeat with remaining oil and chicken strips.

Adapted from Cuisine at home

Tuna and Orange Lettuce Cups

With summer comes swimming pools, beaches, water parks and last but certainly not least "Itsy bitsy teenie weenie yellow polka dot bikini" season!

Paul Vance - Yellow Polka Dot Bikini by STARDUST72

OMG! Could this video be cornier?

Tuna and Orange Lettuce Cups

by Deelicious Sweets

Keywords: entree

6014957

Ingredients

• 1 orange, peel and pith removed
• 1 large fennel bulb, thinly sliced lengthwise, plus fronds (optional) for serving
• 2 cans (5 oz. each) solid white tuna packed in water, drained and broken into pieces
• 1 Tbsp. rice vinegar
• 1 Tbsp. extra-virgin olive oil
• coarse salt and ground pepper

Instructions

Working over a large bowl, cut out segments from orange, then cut into 1/4-inch pieces, squeeze juice from membranes. To bowl, add fennel, tuna, vinegar, and 1 Tbsp. oil; Season with salt and pepper. Toss well to combine. Divide tuna mixture among lettuce leaves and sprinkle with fennel fronds, if desired.

Powered by Recipage

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Servings: 1wrap

Calories:  158

Total Fat:  5.7 g

Cholesterol:  29.8 mg.

Sodium:  298.6 mg.

Protein:  17.7 g.

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These pair well with the Basil Couscous Cakes!

Source: Everyday Food

Warning: This story is very gross!  

Speaking of water parks.  I took the kids to the water park yesterday.  There were a couple of police cars out front.  A lady was walking out with her kids and told me that I had missed all of the fun.  I asked her what happened and she told me a grown man had defecated in the pool!!  I went inside to see four police officers escorting a big burly man out of the park in handcuffs.  Can I get a big EWWWW!

Update!!!  There was no defecating!  It turns out according to the news report that he was caught exposing himself in front of children and seniors.  Why they chose to include senior in that sentence I have no idea.  I'm sure seniors have seen it....
 
~ Enjoy!

Ole!

When my friend Sawsan over at Chef in disguise posted these on her blog, I knew right then that I wanted these in ma belly.  Then, I saw that her recipe was adapted from Tyler Florence.  I knew I had to make them.  You see, I am having a foodie affair with Tyler.  My husband is fully aware of it.  Is Tyler aware of it?  Ummm, probably not.  He's kind of a big deal.  I'm sure he has many leather bound books in his library.

Happytizers!

Well, we munched on those Mango Blueberry Muffins all day long!  They were gone before 4:00.  You have GOT to make those muffins.  My hubby has deemed them "The Muffins of the Gods"!  They went well with Doctor Who.  When dinner time came around nobody was really hungry so we I made appetizers.  We snacked and streamed X-Files.   Can you say nerd-out day?

I have been wanting to make Nami's recipe of Orange Teriyaki Chicken Drumettes since she posted it.  She's my foodie friend over at Just One Cookbook.  She is an amazing cook.  I learn something new from her every time she posts.  I also made a healthy version of Spinach Dip.

Bacon Bacon

Foodie party!  Radhika and Ashok our gracious hosts always have the best foodie parties!  There is always a ton of food and alcohol to go around.  I'm talking about good food and good alcohol.  The best of the best!  Candis and Leana came in town to join us.  They are the best girls.  All three of them are.  We came together last year thanks to Radhika and it feels like we have always known each other.  It was just comfortable.  Have you met anyone like that?  It is so rare to meet people who you feel that way around.  When you do find them, hold on tight to them!

So, I was in charge of the appetizers and dessert.  It was cold and blustery here in Missouri yesterday and the last thing I wanted to do was go out to the store.  What could I do?  Here are some ingredients that I had on hand.

Odd combination if I do say so myself.  I know that's what your thinking too!  Bear with me though.  Uh oh, I feel a ramble coming on and I just can't help myself.  Did you know that “Bear with me,” the standard expression, is a request for forbearance or patience.  “Bare with me” would be an invitation to undress. “Bare” has an adjectival form: “The pioneers stripped the forest bare."  Keep this in mind!  That would be a very embarrassing grammatical error!

Allrecipes to the rescue!  I love that you can type in your ingredients and it pulls up recipes.  Here's what I came up with:  Bacon Roll Ups II.  With a couple of changes I made them mine!

Bacon Roll Ups

Yield: about 20

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Ingredients:

• 1 (1 pound) loaf bread (crusts removed) I like to use nutty bread
• 1 (8 ounce) package 1/3 less fat cream cheese, softened
• 1 pound sliced bacon, cut in thirds (you will have some left-over.)
• Garlic Garlic from Tastefully Simple or garlic powder
• Brown sugar

Instructions:

1.  Preheat oven to 350 degrees F (175 degrees C).
2.  Cut each slice of bread in half horizontally. Spread with cream cheese. Sprinkle with Garlic Garlic (or garlic powder) 

3.  Tightly roll each piece of bread with half a piece of bacon. The bacon should be on the outside of the bread. Secure with toothpicks. 

4.  Arrange roll ups in a single layer on a medium baking dish. Sprinkle with brown sugar.  Bake in the preheated oven 30 minutes, or until bacon is no longer pink and bread is lightly browned. Serve warm.

Adapted from: Allrecipes.com

~ Enjoy!

Stir-Fried Garlic Shrimp with Jasmine Rice and Crab Rangoon

I love Spring, it's my favorite season.  I love how GREEN everything gets.  It's almost as if your eyes need a color adjustment.  My forsythia is blooming and it's right in the corner of my kitchen right outside my bay window.  Sometimes, it's so bright, I often think there is a light on and wonder who left the light on.  It was a beautiful day here in Missouri.  I took the day and did some major spring cleaning so if I didn't answer your calls it's because I was an extremely busy bee.  I love a clean house, it makes me happy :)

Pretzels

Cinnamon and sugar and lot's of LOVE!

I have been wanting to make homemade pretzels since I saw the recipe for it in my Artisan Bread in Five Minutes a Day cookbook. There it sat, right in between the Bialy's and Montreal Bagels recipe's.  Since I have been a bagel making fool lately, I was running across this little recipe quite a bit and it was pleading for me to try it out.  Today, I did just that.  I swear the page is smiling at me.  If not, I know for a fact that my family was smiling after they tried them hot out of the oven!  My hubby has been very lovey dovey since I brought one down to him.  I made two different versions, one with salt and one with cinnamon and sugar.  Here's the link for the recipe: Homemade Soft Pretzels.