Alright, so I know I just said on my last post that I should be eating healthy snacks. But what I didn’t say was that I should be eating healthy snacks all the time. You see, a girl is allowed a splurge every now and then. Although the way that I like to splurge on jalapeno poppers would probably be considered obscene by some. There is just something so good about the spicy jalapeno, the melted cream cheese and the crispy, salty breading. Just typing about them makes me want to go make some more right now. It’s a good thing, or not depending on how you look at it, that these are super easy to make.

With all of my talk about how obsessed I have been with jalapeno poppers throughout this pregnancy, I was surprised when I looked through my recipe index and noticed that I did not post a recipe on the blog for them. Sure I have these bacon filled gems, oh and you cannot forget these ones loaded with chorizo, or my most recent mac n’ cheese but there is far little that compares to the original. Simply put: These. Are. Heaven.

Makes 8

You will need:

• 4 fresh jalapenos, sliced in half lengthwise, seeds and stems removed
• 4 ounces cream cheese softened
• 1/2 cup all purpose flour
• 1 egg
• 1/4 cup milk
• 1/2 – 2/3 panko bread crumbs
• 1 teaspoon granulated garlic
• 1/2 teaspoon salt, plus more as needed
• oil for frying

1. Divide cream cheese evenly and press into jalapenos.
2. Set up an assembly line with flour in one bowl, beat the egg and milk together in another bowl. In a third bowl combine 1/2 cup panko, granulated garlic and 1/2 teaspoon salt.
3. Dredge the the cream cheese stuffed jalapenos in the flour, dip in the egg and then press into the bread crumbs until completely coated. Repeat with all jalapenos adding more bread crumbs if needed. Place on a plate, cover and refrigerate for at least 30 minutes to allow to set.
4. When you are ready to fry the jalapenos, heat 2 inches of oil in a pot over medium-high heat. When it reaches 350 degrees, or when bread crumbs sizzle if dropped into the hot oil, fry the jalapeno peppers until golden brown. About 3 minutes. Use a slotted spoon to transfer them to a paper towel lined plate. Sprinkle with kosher salt. Allow to cool a couple minutes and serve.

Enjoy!

With only 5 or so weeks left of this pregnancy, I’ve reached the point where I can’t eat 3 large meals a day. Instead I need to snack. As much as I want to snack on Oreos, french fries, potato chips and a host of other things that I dreamed of eating day and night while pregnant, the truth of the matter is I should be eating stuff that is a little bit healthier. Something that satisfies my need to snack as well as my tummy. This protein packed, spicy hummus does just that.

Not only is this the perfect food for a snacking pregnant woman, it also happens to be a really good party dip. Whether it be a super bowl party, world series party or a night with the girls. It really is a crowd pleaser, just make sure you keep an eye on the heat. I used two chipotle peppers and it was a tad bit spicy. If you like things a little less spicy use 1 pepper.

While this dip would be great with veggies or pita chips, I actually decided to fry some flour tortillas and sprinkle them with salt and cumin. It was a nice twist, and super easy to do. Just slice the flour tortillas into triangles and fry them until golden, 1 – 2 minutes.

Makes about 1 1/2 cups

You will need:

• 1 (15 ounce) can garbanzo beans, 3 tablespoons of the liquid reserved
• 1 tablespoon olive oil
• 1 – 2 chipotle peppers in adobo
• 1/2 teaspoon paprika
• 1/2 teaspoon cumin
• 1 teaspoon lime juice
• 1/2 teaspoon kosher salt
• 1/2 teaspoon lime zest

1. Combine garbanzo beans, reserved liquid, olive oil, chipotle peppers, paprika, cumin, lime juice and kosher salt in a food processor. Pulse until smooth.
2. Transfer the hummus to a bowl, sprinkle with lime zest. Cover and refrigerate for 1 hour.  Serve.

Enjoy!

One could speculate that, like my other recent Mac N’ Cheese recipe, this recipe is also  the result of a pregnancy craving but the truth of the matter is that I love jalapeno poppers. I loved them before I was pregnant, I love them now that I am pregnant, and I’ll probably continue to love them after I am pregnant. The fact that I crave them at 10am is probably because I am pregnant but that is besides the point.  It is this love affair with jalapeno poppers that prompted me to try my hand at jalapeno popper mac n’ cheese. And as it turns out jalapeno poppers and macaroni and cheese make a beautiful combination.

To get the true taste of jalapeno poppers two ingredients were obvious: jalapenos and cream cheese. Getting the crunch right was a bit more of a challenge. Should I try bread crumbs? Croutons? Ultimately I decided on panko because I tend to like jalapeno poppers that are coated in panko. In this dish, the panko bread crumbs added the perfect bit of crunch to the creaminess of the mac n’ cheese.

While I really enjoyed the baked version, if you are short on time and looking for a stove-top variation, I’d recommend cooking the pasta according to package directions, then follow the instructions up until 4. Instead of baking, place the mac and cheese in a bowl and top with crumbled potato chips. It sounds weird but trust me, it’s quiet delicious as well.

Serves 4 – 6

You will need:

• 1lb dried conchiglie pasta
• 2 tablespoons unsalted butter
• 2 jalapenos, diced
• 2 tablespoons all purpose flour
• 1 cup milk
• 1 cup pepper jack cheese
• 4 ounces cream cheese softened
• 1/4 – 1/2 teaspoon seasoning salt
• 2/3 cup panko bread crumbs
• 2 teaspoons olive oil
• kosher salt

1. Preheat oven to 350 degrees.
2. Bring a large pot of water to a boil. Cook pasta for 6- 7 minutes or until tender but still has a bite to it. Drain.
3. Melt the butter in the same pot that you cooked the pasta in. Stir in jalapenos and cook just until softened, about 2 minutes. Whisk in flour. Cook 1 minute. Pour in milk. Stir in pepper jack and cream cheese. Cook until melted. Stir in 1/4 teaspoon of seasoning salt. Stir in pasta. Adjust with more seasoning salt if needed.
4. Pour macaroni and cheese into a casserole dish. Sprinkle with panko bread crumbs. Drizzle olive oil over the top. Bake for 15 minutes or until pasta is bubbly. Turn on the broiler and broil for 3 – 4 minutes or until panko bread crumbs have browned. Remove from oven, sprinkle lightly with salt. Serve hot.

Enjoy!

Football season is back. I can’t say that I’m all that excited to watch the games, however, as I have mentioned before, I am quite excited for football season because it means football food. It mean’s chicken wings, guacamole, chips and potato skins. And it means that I get to cook all of this food and share it with family and friends which is my favorite part. Although eating it, especially when it is as good as this dip, isn’t half bad either.

I got this idea from a friend who always makes a black bean dip for her parties. I never got her recipe, but I remembered the flavors pretty well and decided to give it a whirl with a few twists of my own. I added some jalapenos and habanero salsa because I love heat as you probably know. And then I sprinkled some pepper jack cheese over the top and baked the whole thing until bubbly. It’s cheesy, spicy, black bean goodness.

If you like hot dips but want a non-vegetarian version try this Hot Chorizo Dip. It’s sure to be a crowd pleaser too.

Serves 4

You will need:

• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 jalapeno, diced
• 1/2 yellow onion, diced
• 1 (15 ounce) can black beans, drained
• 1/2 teaspoon ground chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon kosher salt
• 2 tablespoons habanero salsa
• 1/2 cup shredded pepper jack cheese

1. Heat olive oil in a skillet over medium heat. Add garlic, jalapeno and onion to the pan and cook until softened. About 5 minutes.
2. While you are cooking the jalapeno mixture, pour the black beans into a bowl and mash slightly with a fork.
3. Once jalapeno mixture is softened, stir in black beans, chili powder, cumin, salt and salsa. Cook 3 – 5 minutes or until bubbling.
4. Spoon the dip into an oven proof baking dish. Sprinkle pepper jack cheese over the top. Place under the broiler and broil for 5 minutes or until the cheese is browned and bubbly.
5. Serve immediately.

Enjoy!

I know, I know, my last recipe showcased zucchini too but here’s the thing, I went to the farmer’s market to buy some of the last bit of summer’s zucchini and they were huge not to mention half of what I would’ve paid had I bought the much smaller ones at the grocery store. So I made the executive decision to buy 4 of them knowing how versatile zucchini is. As a result, Ryan and I have been eating it with just about every meal. Or in my case, I’ve been eating this bread for just about every meal. Hey it is made with a vegetable.

I had seen recipes combining chocolate and zucchini before but I had never tried it myself. Since I had an abundance of zucchini I figured why not give it a try, if it doesn’t work out I’ll just make regular zucchini bread. And since I was experimenting I decided to not just add cocoa powder to the mix, but also folded some dark chocolate chips in too. The result was perfectly chewy, chocolaty bread with bits of melted chocolate throughout. Seriously, one try and you tell me that you wouldn’t be eating it for every meal too.

Makes 1 loaf

You will need:

• 2 cups shredded zucchini
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon iodized salt
• 1/4 cup dutch process cocoa powder
• 3 large eggs
• 2/3 cup granulated sugar sugar
• 1/2 teaspoon vanilla extract
• 1/4 cup unsalted butter, melted and cooled
• 1/2 cup dark chocolate chips

1. Preheat oven to 350 degrees.
2. Place shredded zucchini in paper towels and squeeze to remove the excess moisture. Set aside.
3. In a medium bowl whisk together flour, baking soda, salt and cocoa powder.
4. In another bowl, whisk together eggs, sugar, vanilla and butter. Stir in zucchini. Whisk in flour mixture gradually. Fold in the chocolate chips. Batter will be thick.
5. Grease a 9 1/2 x 5 1/2 loaf pan with a little butter and spoon in the mixture. Cook 50-60 minutes or until a toothpick inserted comes out clean.
6. Remove from oven, cool in pan for about 30 minutes. Remove from pan, place on cooling rack and cool completely before slicing.

Enjoy!

The weather map seems to be a bit backward lately. It seems like the rest of the US is experiencing rain and mild temperatures and we’re about to set some record highs here in Seattle. Granted our record highs for this time of year are in the mid 80s. But either way, zucchini appears to be abundant at this time and if you are one of those experiencing the dreary days, this zucchini soup is the perfect way to use up the zucchini and keep you warm.

Ryan scoffed at the idea of zucchini soup when I first told him that is what I was making for dinner. But despite the fact that it doesn’t sound hearty, it actually was quite filling and healthy too. While it appears creamy, there is no heavy cream in this soup. I threw in a little bit of sour cream at the end of cooking but the majority of the creamy thickness comes from the addition of potatoes. It’s one of my favorite tricks to give a soup velvety texture without adding cream.

Serves 4

You will need:

• 2 tablespoons olive oil
• 3 – 4 medium zucchini, diced
• 5 cloves garlic, minced
• 1 yellow onion, diced
• 2 medium yukon gold potatoes, peeled and diced
• 3 cups chicken broth
• 1 1/2 teaspoon kosher salt
• 1/2 teaspoon ground white pepper
• 2 tablespoons worchestershire sauce
• 2 tablespoons sour cream

1. Heat olive oil in a skillet over medium heat. Once hot add zucchini, garlic and onion. Cook 5 – 7 minutes or until vegetables are soft.
2. Stir in potatoes and chicken broth. Cook until potatoes are fork tender.
3. Using an immersion blender, blend soup until smooth. You can also carefully transfer the soup to a blender and blend it that way.
4. Stir in remaining ingredients. Mix well. Adjust salt and pepper if needed. Serve hot.

Note: I had some extra zucchini so I shredded a bit for a garnish. It’s not necessary but makes for pretty presentation.

Enjoy!

Since today marks the start of Labor Day weekend, I wanted to share a recipe that would showcase all of my favorite summer flavors but also something that was super easy to put together.  These stuffed avocados are just that. A quick home made pico de gallo made with perfectly ripe tomatoes is stuffed into creamy avocados and then the whole thing is drizzled with lime juice for a burst of citrus flavor. It’s the perfect way to celebrate Labor Day.

When I was a little one I used to think that Labor Day was the day that all pregnant women went into labor. It makes total sense to a kid. However, as I sit here a little more round then I usually am, I can say that I am glad that that is not the case. Not that I’m not ready to meet our little man. I certainly am. We’re just not quite ready to bring him home yet, AKA the nursery isn’t done. We haven’t even started. It is still a guest room/office/Christmas decoration storage room. So this Labor Day, I think I will begin preparing for my upcoming labor day by getting the nursery ready. However, I do suppose I will make time for a few of these stuffed avocados. Judging by all the dancing around he does after I eat one, baby boy seems to like them.

Serves 4

You will need:

• 3 roma tomatoes, seeded and diced small
• 1 jalapeno, seeded and diced small
• 1/4 cup finely diced yellow onion
• 2 tablespoons chopped fresh cilantro
• 1/4 teaspoon kosher salt
• 2 avocados, pits removed
• juice of 1 lime

1. Combine tomatoes, jalapeno, onion, cilantro and koshers salt in a bowl. Mix well. Cover and refrigerate for at least 1 hour.
2. When ready to serve, scoop the pico de gallo into the hole where the pit was in the avocados. Squeeze lime juice over the top. Sprinkle with a little kosher salt if desired. Serve.

Enjoy!

When I was at the grocery store I saw a big sign that read “Hatch Chiles are here! Get them while you can!” With a sign like that, how could I refuse? Even though I wasn’t quite sure what a hatch chile was, I bought a few to bring home and immediately began doing some research about them. Come to find out these green gems are somewhat coveted in the food world. And after putting them in this quesadilla, I know why.

Hatch chile season is pretty short, running from late August through mid October. The peppers are a little milder than a jalapeno and are most often roasted before using. After roasting, many people will freeze them to keep them all year long to spice up all kinds of dishes like green chili, eggs and enchiladas. In my case, I couldn’t resist using them immediately and decided that quesadillas would be the best way to go. The peppers add a nice roasted pepper flavor without being overly spicy, but just to be sure, make sure you remove the seeds.

Makes 2 quesadillas

You will need:

• 4 hatch chilies, rinsed and dried
• 1 tablespoon butter
• 1 teaspoon olive oil
• 1 medium yellow onion, sliced
• 1 clove garlic minced
• pinch of kosher salt
• 4 medium flour tortillas
• 1 1/2 – 2 cups shredded pepper jack cheese

1. Turn on your oven broiler. Place the rack 6 inches from the top.
2. Line a baking sheet with aluminum foil. Place chilies on baking sheet. Broil until skin is blackened and blistered, about 5 – 6 minutes per side. Note you can also do this part on your grill. The cooking time would be more like 3 minutes on each side.
3. Transfer roasted peppers to a paper bag and close for 15 minutes. This will allow the peppers to sweat making removing the skin easier.
4. Using gloves, carefully remove the skin, seeds and stems of the roasted peppers. Chop and set aside.
5. Heat butter and olive oil in a skillet over medium heat. Once butter has melted begin sauteing the onions. Cook until they start to brown, about 15 minutes. Stir in the roasted peppers, garlic and salt. Remove from heat.
6. To assemble a quesadilla, place one tortilla on a flat surface, sprinkle half the cheese and half of the pepper mixture onto the tortilla. Place the other tortilla on top. Repeat with remaining ingredients. Cook the quesadillas in a non-stick skillet over medium-high heat until the cheese is melted and the tortilla begins to brown. Slice and serve immediately.

Enjoy!

When I posted on Facebook a couple of weeks ago that I love tomato season, I got quite a few responses from people who also adore these juicy beauties.  I’m not sure what it is about them that makes them so lovable but knowing that so many people love them I’m sure you will adore this dish just as much as I do. After all this pasta dish lets heirloom tomatoes shine and is summer plain and simple. Simple being the key word. There are only seven ingredients. And it can all be done in the time it takes the pasta to cook.

When I say simple I really do mean simple. You probably have most of the ingredients that you need on hand: garlic, lemon, salt, pepper, olive oil and pasta. The only thing you might not have are the heirloom tomatoes. If you are lucky enough to have them in your yard then I’m jealous. If you’re like me and you don’t have access to them by walking out your door, you can find them at farmer’s markets and I’ve even seen them in the organic section of my local big chain supermarket. Like those used in the Fried Green Tomato Grilled Cheese recipe, you’ll want pretty firm tomatoes. You are cooking them slightly so you want them to hold up well in the pasta without turning into a tomato sauce.

Serves 4 – 6

You will need:

• 3/4 pound dried linguine
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 3 – 4 large heirloom tomatoes, diced
• juice from one lemon (about 2 tablespoons)
• 1 1/2 teaspoons kosher salt
• 1 teaspoon fresh cracked black pepper

1. Bring a large pot of water to a boil and cook pasta according to package directions. Drain.
2. When pasta is just about done, begin heating olive oil in a skillet over medium heat. Add garlic and cook just until fragrant, about 30 seconds. Stir in remaining ingredients. Allow to cook for 3 – 5 minutes or until tomatoes release some of their juice but are still firm.
3. After you drain the pasta, place it in a large bowl and pour the tomatoes over the top. Toss well. Serve immediately.

Enjoy!

When I was at the Farmer’s Market the other day, I walked past a stand and a bright, fresh aroma grabbed my attention. It was the unmistakable smell that I associate with late summer days: fresh dill. To my wonderful delight, the farmer was selling a huge bunch of it for $1.00 each. I immediately purchased it and when I got home, began making all kinds of recipes that incorporate it like home made ranch dip which I scooped up with a bag full of pretzels and these dill mashed potatoes.

Usually, I reserve mashed potatoes for the fall and winter months because they can be pretty heavy but lo and behold, this baby loves mashed potatoes just like his mama so I just had to figure out a way to make them now. And in order to make them in August, I needed them to be light. I was able to do this by using sour cream, fat free milk, a little butter and plenty of fresh chopped dill. The result was the perfect way to enjoy mashed potatoes in the summer.

Serves 4

You will need:

• 2 pounds Yukon gold potatoes, peeled and diced into 1-inch pieces
• 1/2 cup sour cream
• 2 tablespoons unsalted butter
• 1/3 cup fat free milk
• 3 tablespoons chopped fresh dill
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh cracked black pepper
• 1/2 teaspoon garlic powder

1. Place potatoes in a large pot of water. Bring to a boil and continue cooking until the potatoes are fork tender. Drain.
2. Return the potatoes to the pan. Add in remaining ingredients and use a hand held mixer to whip the potatoes. You can also use a potato masher if you like them a bit chunkier. Adjust seasoning with salt and pepper if needed.
3. Serve hot.

Enjoy!