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Egg Nog Bread with Dark Rum Glaze

8/26/2019

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Author: Kathy Schowe

Egg Nog Bread

ingredients:

1 ½ cups egg nog (not low fat)
½ cup butter at room temperature
¾ cup sugar
2 eggs
2 teaspoons dark rum ( I like Myers's)
1 teaspoon vanilla extract
1 ¾ cup all purpose flour
1 double-pack vanilla instant pudding mix
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon ground nutmeg

Dark Rum Glaze

1 cup powdered sugar
3 teaspoons egg nog
2 tablespoons dark rum
¼ teaspoon ground nutmeg

instructions:

How to cook Egg Nog Bread

Preheat oven to 350° and spray 3 mini baking tins with non-stick spray.
Mix together the egg nog, butter, sugar, eggs, rum, and vanilla in your mixer with wire whisk attachment.
Don't worry if the butter remains a bit clumpy, it will melt together when you bake it.
Combine flour, pudding mix, baking powder, salt and nutmeg and sift together.
Add slowly to the wet mixture and blend quickly, scraping down the sides a few times. Don't over mix.
Divide mixture between 3 mini baking tins and bake for about 30 minutes or until the loaves are just done and a toothpick comes out clean.
While they are baking make the Dark Rum Glaze by whisking the powdered sugar with the egg nog, rum, and nutmeg.
When the loaves come out of the oven, poke some holes in the top with a toothpick or chopstick and then drizzle with glaze.

NOTES:

Egg Nog can be frozen...so save some from the holiday season so you can make this sweet, delicious, pound cake-like bread when the holidays are over!

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Sweet Lorraine's Breakfast Panini

8/26/2019

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Author: Kathy Schowe

Sweet Lorraine's Breakfast Panini

ingredients:

8 slices bacon cooked crispy and cut in half
4 eggs fried over easy
4 slices sharp cheddar cheese
8 slices tomato
8 slices sourdough bread
2 tablespoons mayonnaise
salt & pepper

instructions:

How to cook Sweet Lorraine's Breakfast Panini

Spread mayonnaise on 8 slices of bread.
Assemble 4 sandwiches by topping with equal amounts of the bacon, 2 tomato slices each, followed by one egg each, and then top with the cheese.
Put the top bread on the sandwich and toast in a panini press until melted and toasted

NOTES:

Breakfast at the Reaumes in Pasadena is always a treat! When we experienced this panini created by sweet Lorraine-- we had to buy a panini press on the way home!

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Blueberry Sauce

8/26/2019

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Author: Kathy Schowe

Blueberry Sauce

ingredients:

2 cups fresh or frozen blueberries
1 tablespoon vanilla
1/2 cup sugar depending on the sweetness of the berries
2 tablespoons blackberry jam
pinch kosher salt
squeeze lemon juice

instructions:

How to cook Blueberry Sauce

Add all of the ingredients to a small saucepan and bring to boil.
Reduce to simmer for 15 minutes. Taste for sweetness. Adjust with lemon and sugar.

NOTES:

I love blueberries! This sauce is great over my New York Cheesecake Ice Cream or as a topping for my Crunchy Waffles!

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New Mexico Pinto Beans

8/26/2019

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Author: Kathy Schowe

New Mexico Pinto Beans

prep time: cook time: total time:

ingredients:

4 cups pinto beans
1 quart chicken broth
6-8 slices of bacon
6 garlic cloves finely sliced
1 jalapeno chopped
3 tablespoons ground cumin
1 tablespoon garlic powder
1 tablespoon chili powder
1 tablespoon dried oregano
2 cans Rotel tomatoes with peppers
salt to taste

instructions:

How to cook New Mexico Pinto Beans

Rinse beans and then cover with water to soak over night.
Drain beans in colander.
Cook the bacon in a dutch oven until crispy. Don't drain. Add in the onion, jalapenos, cumin, garlic powder, chili powder and oregano and cook on medium heat for 10 minutes.
Add in the garlic and cook for 3 minutes, then add the beans, chicken broth and can of Rotel.
Bring to boil, then reduce to simmer and cook covered for 3-4 hours.
Taste and season with salt to taste.

NOTES:

New Mexico Beans were a staple in our house growing up. Beans and cornbread fed lots of happy people!

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Cold Fried French Fries

8/26/2019

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Author: Kathy Schowe

Cold Fried French Fries

ingredients:

4 Russet potatoes
5 cups peanut oil
sea salt

instructions:

How to cook Cold Fried French Fries

Scrub potatoes and pat dry.
Square off ends of potatoes and then cut them into thin fries.
Fill large pot with oil.
Drop chopped fries into cold oil, covering fries.
Heat oil to medium high and bring to boil.
Do not stir until fries begin to turn golden brown.
Continue to cook until fries are crispy and desired texture. 30-40 minutes start to finish.
Drain on paper towls and then sprinkle with sea salt.

NOTES:

Perfect french fries begin in cold oil, but magically fry up to perfection!

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Mango Jalapeno Salsa

8/26/2019

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Author: Kathy Schowe

Mango Jalapeno Salsa

ingredients:

3 roma tomatoes chopped
1 jalapeno chopped
1 cup chopped mango
½ red bell pepper chopped
½ cup red onion chopped
½ cup cilantro chopped
1 teaspoon honey
1 teaspoon ground cumin
1 lime zested & juiced
salt & pepper to taste

instructions:

How to cook Mango Jalapeno Salsa

Add roma tomatoes to a deep bowl and blend with an immersion blender. Add salt & pepper.
Add the rest of the ingredients and refrigerate for at least 30 minutes prior to serving.
Serve with warm tortilla chips.

NOTES:

Spicy sweet mango salsa will take your tacos or chips and dip to the next level!

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Southern Pea Salad

8/26/2019

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Author: Kathy Schowe

Southern Pea Salad

ingredients:

1 lb frozen peas
3/4 cup mayonnaise
1 cup cheddar cheese diced into little cubes
½ red onion finely chopped
1 diced roma tomato
1 cup chopped black olives
¼ cup chopped basil
2 chopped hard boiled eggs
1 pot of boiling water
1 teaspoon salt, Tajin, or Lawry's Seasoning Salt
1 teaspoon freshly ground pepper

instructions:

How to cook Southern Pea Salad

Bring pot of water to boil and add the bag of frozen peas. Blanch for a few minutes and then drain and add to bowl of ice water to stop cooking.
Drain water and then add peas to mixing bowl. Add all the remaining ingredients and stir to combine. Adjust seasoning.
Refrigerate for at least an hour before serving.

NOTES:

Southern Pea Salad was a favorite of ours growing up... I love it with BBQ or grilled chicken!

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Quick Pickled Onions

8/26/2019

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Author: Kathy Schowe

Quick Pickled Onions

ingredients:

1 cup water
½ cup apple cider vinegar
1 tablespoon sugar
1 teaspoon salt
1 red onion

instructions:

How to cook Quick Pickled Onions

Add the water, vinegar, sugar, & salt to a medium jar and shake until dissolved.
Add the onions to the jar and shake again.
Let sit for at least an hour at room temperature.
Refrigerate to chill and crisp. Drain before using or dip them out as needed.

NOTES:

These are great with rich meats like my asian short rib tacos or adding crunch to BBQ pulled pork! You can use this method on mini-bell peppers, and even jalapeños !

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Roasted Red Peppers

8/26/2019

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Author: Kathy Schowe

Roasted Red Peppers

instructions:

How to cook Roasted Red Peppers

Char peppers over the burners on your stove or on the grill.
Place in paper bag on a baking sheet and let cool.
Peel off the charred bits and skin, and then slice and place in ziplock bags to freeze for later use.

NOTES:

Red peppers can be frozen and used to make sauces, spreads, soup and more!

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Hot Pickled Pepper Relish

8/26/2019

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Author: Kathy Schowe

Hot Pickled Pepper Relish

ingredients:

3 cups chopped bell peppers red, orange, yellow
1 red onion chopped
2 jalapeños chopped
5 cloves garlic crushed
2 cups apple cider vinegar
2 tablespoons tarragon vinegar
¾ cup sugar
¼ cup brown sugar
1 teaspoon red pepper flakes
2 tablespoons whole mustard seeds
1 tablespoon whole cumin seeds
1 tablespoon smoked paprika
2 teaspoons salt
1 tablespoons olive oil

instructions:

How to cook Hot Pickled Pepper Relish

Finely dice bell peppers, onions, and jalapeños.
Heat large pan to medium heat and add olive oil. Add in the red pepper flakes, whole mustard seeds, cumin seeds, paprika and salt. Stir until fragrant about 5 minutes.
Add peppers, onions and jalapeños to the pan. Cook for a few minutes and then add in the rest of the ingredients.
Bring to boil and then reduce to simmer. Cook for 1 1⁄2 to 2 hours until the liquid has reduced, but still moist.
Serve with sausages, chicken, brisket, hot dogs, or any grilled meats!
Will keep refrigerated in a jar for about a month.

NOTES:

This spicy sweet and tangy relish is great on hotdogs, sandwiches, hamburgers, and grilled meat!

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Roasted Red Potatoes

8/26/2019

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Roasted Red Potatoes
These potatoes are easy and tasty- they make a great side for steaks or burgers!

CourseSides
CuisineAmerican

Servings
4 people
Ingredients

20 small red potatoes
4 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon freshly gound pepper
2 teaspoons chopped rosemary

Servings: people
Recipe Notes

Preheat oven to 375°.
In a medium bowl toss all of the ingredients.
Spread out on a baking sheet and bake for 20 minutes until crispy and brown.

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Happy Slaw

8/25/2019

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Author: Kathy Schowe

Happy Slaw

ingredients:

½ head cabbage
½ red bell pepper chopped
½ yellow or green bell pepper chopped
¼ cup your favorite herb chopped
¼ cup your favorite nut chopped
¼ cup grapes or raisin

Dressing

2 tablespoons apple cider vinegar
1 tablespoon dijon mustard
1 tablespoon sugar
2 tablespoons olive oil
⅔ cup sour cream
2 tablespoons chopped herbs
pinch of salt & pepper

instructions:

How to cook Happy Slaw

Whisk cider vinegar, dijon mustard, sugar, salt, salt & pepper. Drizzle in olive oil while whisking to form an emulsion.
Mix in sour cream and herb that corresponds to the herb in the salad.
Toss dressing with chopped slaw ingredients- don't overdress!

NOTES:

Customize your Happy Slaw with your favorite herbs and nuts. Happy Slaw pairs well with BBQ Pork or Chicken!

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Cast Iron Corn Pudding

8/25/2019

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Author: Kathy Schowe

Cast Iron Corn Pudding

ingredients:

2 cups fresh or frozen corn
¾ cups heavy cream
2 large eggs
2 tablespoons flour
4 tablespoons butter
1 tablespoons sugar
1 green onion chopped
2 slices crumbled cooked bacon
½ cup grated cheddar cheese

instructions:

How to cook Cast Iron Corn Pudding

Add butter to cast iron skillet and place in 350° oven to melt.
Combine all of the other ingredients in a mixing bowl.
Add the melted butter to the mixture and then pour the batter back into the skillet.
Bake at 350° for 40 minutes until golden brown. Garnish with chopped scallions.

NOTES:

Creamy corn pudding makes a wonderful side dish, top what's left with a fried egg for breakfast tomorrow!

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Coffee Rub

8/25/2019

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Author: Kathy Schowe

Coffee Rub

ingredients:

¼ cup freshly ground coffee grounds
1 tablespoon brown sugar
1 tablespoon kosher salt
2 teaspoons ground pepper
1 teaspoon smoked paprika
1 teaspoon chili powder
1 teaspoon garlic powder

instructions:

How to cook Coffee Rub

Mix all ingredients together and then rub on your meat several hours before grilling. Over night is

NOTES:

Spice up your grilled steak or pork with this coffee spice rub!

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Spiced Lentils with Bacon & Egg

8/25/2019

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Author: Kathy Schowe

Spiced Lentils with Bacon & Egg

ingredients:

4 slices of bacon chopped
1 cup rinsed lentils
1 cup split peas
4 eggs
4 cups chicken broth
1 tablespoon chopped ginger
1 shallot chopped
1 garlic cloves crushed
1 teaspoon garam masala
2 tablespoons butter
salt & pepper to taste

instructions:

How to cook Spiced Lentils with Bacon & Egg

Cook the chopped bacon in a pot over medium heat. Remove the bacon when it becomes crispy and set aside.
Add the ginger, shallot, and garam masala to the pot and cook in the bacon grease and butter for 5 minutes. Add in the garlic and cook for 1 minute.
Add in the lentils and peas and sautee for a few minutes with the aromatics.
Add the chicken broth, bring to boil and reduce to simmer. Cover and cook for 30 minutes.
Butter 4 small casseroles or ramekins and add in the lentil mixture. Hollow out a small space in the middle to crack an egg on top.. Top each casserole with an egg and sprinkle the chopped cooked bacon on top. Sprinkle with salt & pepper.
Bake at 350° for 15-20 minutes until white is set and egg is cooked to your liking.

NOTES:

Breakfast for dinner with spiced lentils!

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Hatch Green Chile Chicken Pot Pie Casserole

8/25/2019

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Author: Kathy Schowe

Hatch Green Chile Chicken Pot Pie

ingredients:

3 roasted chicken breasts
1 onion chopped
1 carrot diced
1 small jalapeno chopped
3 tablespoon cloves garlic crushed
1 tablespoon ground cumin
2 cups chopped roasted green chiles
2 cups frozen corn
1 cup frozen peas
1 cups sliced black olives
½ stick butter
½ cup flour
3 cups chicken broth
½ cup heavy cream
2 sheets frozen puff pastry thawed in the refrigerator
1 egg beaten
chopped cilantro for garnish
salt & pepper to taste

instructions:

How to cook Hatch Green Chile Chicken Pot Pie

Preheat oven to 375°.
Dust chicken breasts with 1 teaspoon cumin, salt and pepper and roast in a pan for 30 minutes until just cooked through. Once it cools enough to handle, shred into bite size pieces and set aside.
In a dutch oven melt the butter, sautee the onions, carrots, and jalapeno for 5 minutes. Add in chopped green chiles and sprinkle with remaining cumin. Add in the crushed garlic and stir for 1 minute. Season with salt and pepper.
Add in the flour and cook for a few minutes. Add the chicken broth and stir while it thickens.
Add in corn, peas, and olives and stir. Stir in heavy cream and then mix in the shredded chicken. Turn off the heat.
Pour mixture into large buttered casserole. Or 2- 9 X 9 buttered pans.
Roll out puff pastry on floured board and roll with pin to desired thickness. Cut into strips to weave over top of casserole.
Brush top with beaten egg.
Bake for 30-35 minutes until crust is golden brown.
Garnish top with cilantro and serve.
For 3-4 servings use a pie dish, top with pastry and freeze remaining filling for another casserole.

NOTES:

Comfort food kicked up with Hatch Green-Chiles! Make ahead and perfect for a crowd!

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Turkey Florentine Burgers

8/25/2019

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Author: Kathy Schowe

Turkey Florentine Burgers

ingredients:

2 lbs ground turkey
1 onion chopped
4 garlic cloves
1 pound frozen spinach chopped and thawed
1 cup panko bread crumbs
1 cup asiago cheese
3 tablespoons butter
1 teaspoon better than boullion chicken
1 bottle white wine
1 tablespoon dry thyme
½ teaspoon red pepper flakes
1 lemon zested
salt & pepper to taste

instructions:

How to cook Turkey Florentine Burgers

Melt butter in a large skillet and then sauté onions in the butter about 10 minutes. Add the thyme, red pepper flakes, and pinch of salt & pepper.
Stir in the garlic and let cook one minute. Then deglaze the pan with the whole bottle of white wine.
Bring to boil, then reduce to simmer until wine is almost all evaporated. Stir in the bouillon. Set aside and let cool.
Add turkey to a large bowl, stir in drained spinach, panko breadcrumbs, and cheese. Mix in onion mixture and zest of lemon.
Blend until just combined and form into patties.
Cook on the grill, grill pan, or in a skillet over medium heat. Serve with Dijon-Honey-Mayo and a crispy salad.

NOTES:

Healthy and full of flavor, you are going to love these turkey burgers. No bun required, just serve with a honey mustard sauce and your favorite salad.

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Mahi Mahi Fish Tacos

8/25/2019

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Author: Kathy Schowe

Mahi Mahi Fish Tacos

ingredients:

3- 6 ounce mahi mahi filets
3 tablespoons mayonnaise
1 tablespoon salsa
2 teaspoons ground cumin
1 teaspoon chili powder
1 lime zested and juiced
1 tablespoon vegetable oil
1 cup shredded cabbage and lettuce
6 corn tortillas fried or small flour
½ cup shredded cheddar cheese
1 sliced avocado
chopped cilantro for garnish

instructions:

How to cook Mahi Mahi Fish Tacos

Wrap the tortillas in foil and warm in a 250° oven.
Make sauce by blending mayonnaise, salsa, lime zest, and juice. Refrigerate until tacos are ready.
Dust the fish lightly with cumin, chili powder, salt & pepper.
Heat vegetable oil and add fish to sauté. Turn once. Cook for 10 minutes until barely cooked through.
Slice fish on cutting board and assemble tacos.
Spread sauce on warm tortilla, add fish and cheese, and top with shredded cabbage, avocado, cilantro, and a squeeze of lime juice.

NOTES:

Quick and easy fish tacos packed with flavor and seared to perfection!

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Miso Glazed Salmon

8/25/2019

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Author: Kathy Schowe

Miso Glazed Salmon

ingredients:

4-6 ounce salmon filets
1 cup white miso
¾ cup sugar
½ cup sake

Wild Rice

1 cup wild rice
2 cups chicken broth
2 tablespoons butter
pinch of salt

instructions:

How to cook Miso Glazed Salmon

Whisk the miso, sugar and sake together. Place salmon filets in a zip-lock bag with the marinade. Refrigerate for 1-4 hours.
2. Remove filets from marinade and place on a broiler pan sprayed with non-stick cooking spray.
3. Spoon some marinade over each filet and broil until bubbly and brown, usually 5-7 minutes. Do not overcook!
4. Serve immediately over the wild rice.

Wild Rice

Bring rice and broth to boil, cover and simmer for 50 minutes. Fluff with fork, let rest for a few minutes and then serve with salmon.

NOTES:

Quick and easy, tasty dinner! The miso glaze brings out the sweetness in the salmon.

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Soft Shell Crab Sliders

8/25/2019

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Author: Kathy Schowe

Soft Shell Crab Sliders

ingredients:

4 soft shell crab sliders
1 cup cornstarch
1 teaspoon garlic powder
1 teaspoon chili powder
salt & pepper
4 cups vegetable or peanut oil
4 slider buns
Bibb lettuce
1 tomato sliced

Honey-Lime Sriracha Sauce

3 tablespoons mayonnaise
1 teaspoon sriracha
1 teaspoon honey
1 lime zested and juiced
pinch of salt

instructions:

How to cook Soft Shell Crab Sliders

Honey-Lime Sriracha Sauce

Clean and rinse soft shell crabs and drain on paper towels
In a shallow pan or pie plate blend the corn starch, garlic powder, salt, pepper, and chili powder.
Make the Honey-Sriracha-Lime sauce by blending the ingredients in a small bowl and refrigerate until ready to serve.
Heat oil in a deep pot or deep fryer to 360°.
Dredge each crab in the corn starch mixture and set on a tray.
. Deep fry two crabs at a time for about 3-4 minutes until crispy. Drain on paper towels and sprinkle with pinch of salt.
Toast the slider buns in a hot skillet with a tablespoon of butter.
Assemble the sliders by slathering the buns with sauce and layer the crab, sliced tomato, and bibb lettuce. Provide additional sauce for dipping.

NOTES:

Crunchy, sweet, soft shell crabs fried to perfection and served up slider style with a kicked up sauce!

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Garlicky Shrimp with Fettucini

8/25/2019

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Author: Kathy Schowe

Garliky Shrimp with Fettucini

ingredients:

16-20 large shrimp shelled and deveined
½ onion chopped
2 garlic cloves crushed
2 tablespoons olive oil
½ cup white wine
2 tablespoons butter
1 lemon zested and juiced
2 tablespoons chopped Italian parsley
9 ounces fresh fettuccini noodles
1 pinch red pepper flakes
1 pinch oregano

instructions:

How to cook Garliky Shrimp with Fettucini

Fill a stock pot with water and salt generously. Heat over medium to boiling in preparation for adding the pasta.
Heat the olive oil in a sauté pan and add the shrimp. Cook until they just turn pink then remove from pan and set aside.
Add the chopped onions to the pan and a bit more olive oil if needed. Add in the crushed garlic and a pinch of red pepper flakes, salt & pepper, and oregano and cook over medium heat for a few minutes.
Deglaze pan with white wine and juice from lemon. Simmer until reduced by half. Return the shrimp back into the pan and salt & pepper to taste. Keep warm while you cook the pasta.
Drop the fresh pasta into the boiling water and cooked to desired tenderness. Just a few minutes for fresh pasta. Drain and add to pan of shrimp.
Stir in butter until melted and creamy and garnish with chopped parsley. Divide into 4 pasta bowls and serve.

NOTES:

Easy and quick dinner with just the right buttery garlic sauce to balance the sweet shrimp!

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Langostino Risotto

8/25/2019

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Author: Kathy Schowe

Langostino Risotto

ingredients:

½ cup aborio rice
2 tablespoons olive oil
1 cup white wine
3-4 cups chicken stock
3 cups cremini mushrooms cleaned and slice
½ yellow onion chopped
4 cloves garlic crushed
3 tablespoons butter
½ cup parmesan or Romano grated
3 cups cooked langoustinos mini lobster tails
salt & pepper
1 lemon juiced and zested
1 tablespoon Italian parsley chopped

instructions:

How to cook Langostino Risotto

Begin with a large pan coated generously with olive oil. Add the crushed garlic and toast. Remove it from pan before it browns.
Add the mushrooms to the pan and saute' until they release their liquid and season with some salt. Remove from the pan and set aside their liquid in a bowl.
Return the pan to the stove and coat with oil again. Add the onions and season them with salt & pepper. Cook the onions until they are soft and translucent.
Add the rice and toast it while stirring for several minutes. Add some white wine to cover the rice and stir until it is completely absorbed. Add some chicken stock to cover the rice and stir again until it is absorbed. Repeat this two more times until the rice is cooked to "al dente".
While the rice is cooking add the langostinos to a pan with a tablespoon of butter. Sprinkle with sea salt and once they are warmed through- give them a squeeze of fresh lemon.
Stir the mushrooms, their liquid, and the langostinos into the rice.
Add 2 tablespoons of butter and cheese to the rice. Serve immediately with Italian parsley and a sprinkle of lemon zest on top.

NOTES:

Risotto isn't difficult, but it does take patience. Once you make it, you'll realize it's worth the effort!

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Carnitas Tacos

8/25/2019

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Author: Kathy Schowe

Carnitas Tacos

ingredients:

2 lbs pulled pork
1 can Rotel tomatoes with peppers
1 red onion thinly sliced
1 bunch cilantro chopped
½ cup vegetable oil or lard

instructions:

How to cook Carnitas Tacos

Follow my recipe for Baby K's Pulled Pork, but for this dish, eliminate the BBQ sauce.
Place the pork in an oven proof baking dish. Mix in the onion, can of Rotel tomatoes, and then drizzle with the vegetable oil.
Place in the oven at 375° and bake for 30 minutes. Remove from oven and stir mixture. Return to oven for another 15 minutes.
Carnitas should be moist, but crispy and brown on top.
Garnish with chopped cilantro and serve with warm flour or corn tortillas.

NOTES:

If you have leftover pulled pork- these carnitas tacos are the perfect and delicious way to use up your pork! Create crispy tacos, tostadas, burritos or even carnitas nachos!

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Lamb Sliders with Lemony Mint Mayo

8/25/2019

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Author: Kathy Schowe

Lamb Sliders with Lemony Mint Mayo

ingredients:

1 lb ground fresh lamb
1 garlic clove mashed
1 tablespoon chopped rosemary
1 tablespoon chopped mint
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
1 cup arugula

Lemony Mint Mayo

2 tablespoons mayonnaise
1 lemon zested and juiced
1 teaspoons chopped mint
8 mini slider buns

instructions:

How to cook Lamb Sliders with Lemony Mint Mayo

Blend the lamb, garlic, rosemary, mint, in a bowl and season with salt & pepper.
Roll the meat mixture into a meatball size ball and smash down flat.
Grill burgers for a few minutes on a hot grill until they are medium rare. A few minutes per side.
Toast your slider buns then slather them with the Lemony Mint Mayo. Add the burgers and top with arugula.

NOTES:

The first time we had Lamb Sliders was in Sonoma, CA at a winery. They have been a favorite ever since!

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Bacon-Wrapped Jalapeno Stuffed Hot Dogs

8/25/2019

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Author: Kathy Schowe

Bacon Wrapped Jalapeno Stuffed Hot Dogs

ingredients:

4 hot dogs
1 jalapeño sliced into matchstick pieces
4 slices bacon

instructions:

How to cook Bacon Wrapped Jalapeno Stuffed Hot Dogs

Slice an opening in each hot dog and stuff with the matchstick pieces of jalapeño.
Microwave bacon slices for 1 minute on high and then let cool enough to handle.
Wrap the hotdogs with bacon slices and secure with toothpicks.
Grill until hot dogs are heated through and bacon is crispy.
Serve with or without buns and traditional hot dog condiments.

NOTES:

Grilling mellows out the jalapeños, but they still have a great kick!

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