It's that time of year when everyone starts having friends and family over for cook outs. Sitting on patios, hanging on back porches, relaxing by pools. My favorite time of year by far! Some of the best food you will have all year is made from May to September. Burgers, steaks, ribs, and the almighty hot dog. The best way to get invited to all the good parties? Bring good food. Sheesh. People don't like to invite the person who always brings chips or store bought potato salad. Cmon now, we want something homemade! Something good.
If you get invited to my house for a cook out you should at least take it out of the box or plastic container before showing up. KIDDING. Sort of. Not really. Seriously.
Here are a couple simple, but really good recipes to bring to the next party. You'll get invited back or at least more often. I promise.
(My momma gets credit for this one)
12 Fresh Jalapenos (each pepper makes two poppers, so buy based on the amount of hungry mugs you are going to be feeding)
1 pkg fat free whipped cream cheese (room temperature)
12 pieces bacon ( you can use turkey bacon to be healthier, but it gets chewy not crunchy)
Preheat oven to 425 and line a large cookie sheet with aluminum foil.
If you have never handled fresh jalapenos just remember DO NOT TOUCH YOUR FACE till after you are finished and can wash your hands thoroughly. You can use gloves if you have them.
Cut the stems off the jalapenos and then cut them in half long ways. Remove the veins and seeds from the jalapenos with a knife if you are good, or you can use a spoon. This takes the majority of the heat from the peppers and you still have the great flavor. I do not suggest putting the jalapeno stems or seeds in the disposal. Trust me. Your eyes will water and you won't be able to breathe.
Take a spoonful of cream cheese and put it in each jalapeno half. It's okay if it overflows, go for it.
Take the bacon and cut in half. Take the 1/2 piece of bacon and wrap it around the jalapeno. Place it on the cookie sheet seam side down.
Pop in the oven for about 30 minutes. The longer you cook them the sweeter the peppers and the crunchier the bacon.
Remove from the oven and let them cool for about five minutes before serving.
Black Bean and Corn Salsa
2 Cans Sweet Corn
2 Can Black Beans
1 Red Bell Pepper
1 Green Bell Pepper
1 Yellow Bell Pepper
2 Fresh Jalapenos
3 Roma Tomatoes
1 Medium Red Onion
Cilantro to taste
Chop the peppers, tomato and onion. Remove the veins and seeds from the jalapeno before you chop. Put all of these into a medium bowl.
Drain the black beans and rinse off all the juice. Add to the bowl. Drain one can of the corn and add both to the bowl.
Add salt, garlic powder, lime juice and cilantro to taste.
Mix everything together and chill for a few hours. Serve with tortilla chips.
If you are in a hurry, run by the store and grab a brick of cream cheese, a jar of jalapeno jelly and crackers. Place cream cheese on a plate, pour the jelly on top and serve. If you can't find jalapeno jelly, use raspberry preserves(seeds are a must!) and a jar of jalapenos. Pour jalapeno juice on top of the preserves.
Enjoy and you can always bring these to my casa!