My top loves this week…
1. Married Filing Jointly introduces us to a movie that I apparently wasn’t aware of, “The Song“. I’m interested. I also like to sucker my husband into watching sappy ass movies with me.
2. Sriracha Chicken Pot Pies – I’m all in.
3. Pork Tenderloin Wellington. Did she put that shit on some toast? I want it.
4. Spicy Sausage and Mushroom Pasta – Just get in my damn belly. Now.
5. Maple Pecan Pie. Because that’s my favorite pie ever and I have a big fat foodie blog crush on Matt. Don’t go tellin’ on me.
6. Five Cozy Crockpot Coffee Recipes. Love these, and so perfect for the season! They’re just missing one thing. A little Absolut or Bacardi, depending on the coffee recipe. That’s all.
7. Coffee Rubbed Prime Rib Roast with Roasted Garlic Gorgonzola Butter. You shut your damn mouth.
8. Wafu Hambuga - It’s a bun-less hamburger that looks fantastic. WTF is wafu? I have no freaking clue. But this girl’s got it going on with her wafu burger.
9. Sweet Potato Bites with Feta and Green Onion. Anything with feta rocks and I have always loved me some Kalyn’s Kitchen.
10. Gyoza Wrappers made from scratch. Awesome post, and she even included a video.
It’s no secret that I’m obsessed with all things jalapenos.
And jalapeno popper anything.
This time of year I’m always thinking of new ways to reinvent the appetizer wheel. Ok, fine, I’m doing that any time of the year. I especially love to make things I can “dip”.
I recently discovered Bob’s Red Mill Artisan Bread Flour and it’s the bomb.com. Even the packaging is awesome – the paper bag feels velvety soft. I have used it for pizza, focaccia, flat bread and now these. There’s something really superior about this flour. You can get the deets here.
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Cream cheese and diced jalapenos stuffed into bread dough and baked, and dipped in a cranberry hot sauce. My dough recipe makes enough for two good size pizzas, so put half of it in your fridge to save for later. Trust me, the dough gets even better after a day or two.
If you’re a popper fan, you’ll love these.
Don’t you just love this little bowl? It came in my PopSugar Must Have Box. I’ve received two now, and I just love getting them.
The cranberry hot sauce is soooo good. It’s just the right amount of sweet vs. heat.
You could definitely add some chopped bacon to the cream cheese, which I plan on doing next time.
Jalapeno Popper Bites with Cranberry Hot Sauce
- 1 1/2 cups warm water
- 2 tsp instant yeast
- 3 1/2 cups all purpose flour (I used Bob's Red Mill Artisan Bread Flour)
- 1 tsp salt
- 1/4 cup olive oil + more for coating the dough
- 2-3 large fresh jalapeno peppers, diced (remove seeds and ribs if you don't like heat)
- 4 oz cream cheese, at room temperature
- 1 tsp seasoned salt
- Sea salt and parsley, for topping
Cranberry Hot Sauce
- 1/4 cup cranberry sauce (canned, I used some leftover from Thanksgiving)
- 3 tbsp Tabasco hot sauce
- 1/2 stick salted butter
- Combine the warm water and yeast and let proof for 10 minutes; until foamy.
- Add the flour and salt to the bowl of your stand mixer and mix on low a few seconds to combine.
- Turn the mixer on low again and slowly pour in the water/yeast mixture, followed by the olive oil. If after a minute or two it doesn't start to form into a ball and pull away from the side of the bowl add more flour, a tablespoon at a time until it does.
- Drizzle some olive oil over the dough, toss it in the bowl with your hand to coat and cover with a dish towel and let sit for 30 minutes.
- Remove half of the dough (this would make roughly two pizzas) and wrap the other half loosely with plastic wrap or put in a covered bowl and refrigerate.
- Preheat oven to 375.
- Combine the cream cheese, jalapenos and salt in a bowl.
- To make bites, pinch off a piece of dough about the size of a large gumball.
- Flatten the dough with your hands to make a disc, and spoon a little bit of jalapeno filling in the center.
- Carefully bring the sides of the dough around the filling together, pressing with your fingers, to enclose the filling to make a ball. No filling should be visible.
- Continue with the rest of the dough and filling, placing them on a foil lined baking sheet.
- Bake for about 10-12 minutes, until slightly golden brown. Sprinkle with sea salt and dried parsley.
- To make the dipping sauce, put butter in a sauce pan over medium heat.
- When it starts to melt, add the cranberry sauce and Tabasco, reduce heat to low and stir until it starts to bubble a little; remove from heat and cover.
*This dough keeps well in the refrigerator for a week. As a matter of fact, I have discovered that after a couple of days it gets even better.
*The amount of dough vs. filling depends on several factors. You may need more or less of either one.
*Adjust the hot sauce to your taste depending on how sweet/hot you prefer.
Have you ever had quiche in a wonton skin?
Well, let me tell you, they rock. At first I was skeptical about it would all work out. I did have some pie crust dough on hand, but I had a ton of wonton skins that needed a job to do.
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I’m all about using up the stuff that’s been sitting in the fridge staring at me. With the wonton skins, they’re a little less dense than your typical quiche. As much as I love pie crust, this is a good alternative. Especially if you don’t want your breakfast (or lunch, or whatever) to feel “heavy”.
I first had quiche at a steakhouse here in Birmingham when I was a teenager, and I’ve been hooked since. I honestly don’t think I ever ordered anything else from that restaurant when I went there, and they closed about five years ago. It’s just so versatile – you could throw anything in there and it would work. Well, almost anything.
And, yes, I sprinkled some bread crumbs on there for some added “something“. I don’t know why I felt the need to do that, but I did.
Perfect for a lazy weekend morning, entertaining for the holidays, or just whenever you feel like having little baby quiches.
Here’s a printable-
Smoked Sausage, Jalapeno and Mushroom Mini Quiches
- 1 tbsp olive oil
- 1/2 cup smoked sausage, diced
- 1 jalapeno, diced
- 1/2 cup mushrooms, diced
- 4 eggs
- 1/4 cup whole milk
- 1/2 cup Havarti cheese, shredded
- 1 tsp cayenne pepper
- 12 wonton skins
- Flat leaf parsley, chopped
- Preheat oven to 400 degrees and spray a mini muffin pan with nonstick spray.
- Heat olive oil over medium heat and add sausage, jalapeno and mushrooms. Saute for 4-5 minutes. Drain on a paper towel.
- Whisk the eggs, milk and cayenne together. Add the sausage, peppers and mushrooms and combine.
- Press wonton skins into muffin pan and pour egg mixture (about 3/4 full) into each wonton skin.
- Bake for 12-15 minutes, until eggs are done.
- Sprinkle with breadcrumbs and parsley.
p.s. I dipped mine in some really good hot sauce.
What I have for you today are cute, little itty bitty hot dogs.
For some reason I was about to type the word “stoked” but thankfully I stopped myself because yeah…I don’t really say “stoked”. Sooo, let’s just stick to I’m excited. First of all, they’re just so cute. Secondly, you can so customize the hell of of them and not waste a lot if you want to get all crazy. Like me.
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Is this a new groundbreaking recipe?
They’re just little hot dogs wrapped in half of a browned and buttered dinner roll, and I made them three different little hot dog ways.
I know, they’re damn cute. Sometimes I just need to make very easy, family friendly recipes. Even if sometimes my language is not. And, yes, I found a way to incorporate jalapenos. I’m sure you’re shocked.
I typically don’t really care about hot dogs, but every now and then I really crave a good one. And when I do, I want everything I can find in the fridge piled on top of it.
Here’s my lineup-
Queso and jalapenos. Obviously, my favorite.
Sauerkraut with mustard and Thousand Island dressing.
Lastly, ketchup and relish.
I think I actually found more shit to throw on top to make some of them really trashy, which is probably a post for later. I had some habaneros at the bottom of the crisper that looked just fine, but when I pulled them out they had a little mold on the bottom. I got so excited at the thought of making a habanero relish for the hot dogs, which never occurred to me to try to make.. Why do I let these things go bad?? Just another food blogger problem, I guess.
Here’s your printable-
- 6 dinner rolls, halved
- 1/2 stick salted butter, melted
- Handful fresh Italian parsley, chopped
- 12 Little Smokies (miniature smoked sausage links)
- Your favorite hot dog toppings - We used sauerkraut, homemade Thousand Island dressing, relish, ketchup, mustard, cheese queso and jalapenos.
- Preheat oven to 425 degrees.
- Brush the dinner roll halves with butter and sprinkle with parsley and
- Bake until brown - about 2-3 minutes and remove from oven.
- Place a little smokie in the center of each roll half and squeeze together like a hot dog. Place in a small baking or casserole dish to fit all of them together (which will help keep their shape).
- Top with your favorite hot dog condiments.