Tag Archives: Spicy

Baked Stuffed Jalapeño Peppers

The first time we discovered these stuffed peppers was at a friend’s house party. Among all of her amazing homemade hors d’oeuvres, it was these bacon wrapped stuffed jalapeño peppers that were the biggest hit. I mean, spicy jalapeño with salty bacon, and creamy filling? THAT is an amazing combo. I was angry that I didn’t come up with the idea first. These stuffed jalapeños were so delicious but the spiciness creeps up on you. My mouth was on fire but I just couldn’t stop eat them. It didn’t take us too long to recreate this spicy delight. We tweaked the recipe and made our own version and here’s how we made it:

Bake Stuffed Jalapeño Pepper 

Serves: 4 / prep & cook Time: about 30 min

Ingredients:

  • 12 jalapeño peppers
  • 4 oz cream cheese, softened
  • 1/2 cup parmesan cheese (gouda cheese works well, too)
  • sprinkles of onion powder (optional)
  • 4-5 slices of prosciutto, cut into bite-size pieces
  • salt and pepper to taste

Directions: 

Cut peppers in half lengthwise; remove seeds (reserve the seeds if you like your peppers spicy!). Cook the peppers in building water for 5 minutes, if you like it spicy, or cook for 10 minutes for a milder version. Drain well and let it cool.

Boiling the peppers!

Combine the cream cheese, parmesan cheese (or cheese of your choice), onion powder if you’re using it, and the reserved jalapeño seeds if you really want to turn up the heat. Fill the pepper with the cheese mixture and sprinkle the prosciutto bits on the top.

Place the peppers on a lined baking sheet and bake in 400F for 5 to 10 minutes, and broil until the prosciutto turn brown and crisp. 

We didn’t share with anyone this time, we ate them all! But these serve well as party food. It’s definitely a crowd pleaser and easy to make ahead of time. Enjoy!

Spicy Thai Salad

I don’t think I’ve seen this many Thai restaurants before I moved to New York. Walking down 9th Avenue in Hell’s Kitchen, you can find almost one (or more) on each block. Of course we have our favorite ones ,(there will be posts about them, too), but on a lazy Sunday like today, we decided to create our own Thai Salad at home instead of eating out.

I remember feeling intimidated by Thai recipes years ago when I first started to cook. Not only because it’s usually a long list of exotic ingredients, some of the items (such as tamarind and galangal), I didn’t even know how to pronounce the names correctly, and they were only available in specialty stores. Although all these foreign herbs and spices are now more common and are definitely easier to find in regular markets, we still decided to go with a more approachable route and only use the ingredients we can find in the neighborhood markets…. We might hold off on some of the unpronounceable exotic ingredients, but we are definitely not holding off on the flavors in any sort.

Spice Thai Salad:

Serves 2/ Prep time: 30 min

For the Salad:

  • 1 head of lettuce
  • Cherry Tomatoes, cut into halves
  • Red Onions, thinly sliced
  • Asian Spiced Roasted Peanuts
  • Fresh Cilantro
  • extra toppings such as cucumbers, carrots, or bean sprouts

For the dressing:

  • 2Tb      Fish Sauce
  • 2Tb.     Lime juice
  • 1 ts.      Soy sauce
  • 1 tb.      Garlic
  • 1 tb.       Ginger
  • 1-2ts.    Sugar
  • 1 ts.       Chili oil (We like it hot!)
  • 1 ts.       Sesame oil (optional)
  • 1 tb.       Green onion, thinly sliced (optional)

Toss all the salad greens, tomatoes and the extra toppings in a big bowl. Loosely chop the peanuts and set aside, so they don’t lose the crunch before we eat it.

Blend all the dressing ingredients (besides green onions) together. I usually use a spice grater and grate the garlic and ginger into a paste, but it’s easy to just throw everything in a food processor to blend it up, too.  Take half of the dressing and marinate the red onions, too. It only takes about 5 minutes, the onions turn translucent and it simply adds an extra punch to the flavor. Throw in the green onions if you’re using it in the remaining dressing. Let it sit for a few minutes for the flavors to settle in.

Now it’s time to put everything together.  Pour the dressing over the salad and toss it till everything is evenly coated, top it off with with the marinated onions, roasted peanuts, and sprinkle on the cilantro leaves, and that’s your delicious Spicy Thai Salad right there. As flavorful as it is, it’s actually very light and refreshing. It is fulfilling too as a perfect summer salad. For those who wants something heartier, top the salad with some shredded chicken, sliced steak, or grilled tofu for vegetarians to upgrade the salad into a main dish. It doesn’t require anything overly seasoned, there’s already a lot going on in the salad… Easy like that!

The last time we made it, we top it off with some grilled steak, medium rare. And I’m just saying, THAT, is one delicious meal!!!

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